I’ve made it clear that I am a big fan of the Mint Julep. Wanting to make it at home? Check out this post.
That said, there’s also a large amount of track-goers and Kentuckians that prefer the Oaks Lily®. In all honesty, I love it a lot, too!
The Lily®, which is the official drink of the Oaks (Friday at Churchill Downs), is a delicious vodka-based cocktail. It’s beautiful, too – vibrant prink – which is very fitting for the occasion. $1 from each Lily® cocktail sold on Kentucky Oaks Day is donated to Horses & Hope, which is an organization that increases breast cancer awareness, education, screening, and treatment referrals among Kentucky horse industry workers and their families.
Also, in true Elle Woods fashion, attendees of the Kentucky Oaks are encouraged to wear pink.
A fantastic cause, a fabulous day, and a delicious drink — does it get better than that?
While the Lily® tastes better at Churchill Downs, if you don’t have the chance to make it to the races this year, serve it at your Oaks party at home!
The Oaks Lily®
Ingredients:
1.5 oz Finlandia Vodka
1 oz. Lemonade
.25 oz Triple Sec
3 oz. Cranberry Juice
Blackberries
Crushed Ice
Directions:
Mix vodka, lemonade, triple sec, and cranberry juice together.
Pour over a glass of crushed ice.
Stir and enjoy (plus, if you like, add a blackberry or two into the drink)!
From my Kentucky Kitchen to yours, Happy Kentucky Derby Week!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is not a sponsored post; all opinions, as always, are my own.
PS: Looking for an after party on Oaks Night? Join me in keeping the party going at the 2019 Silks Bash, benefitting Operation Open Arms,Inc.! An open bar, a fantastic band, and food — what more could you want? Oh, and it’s at beautiful Locust Grove – Historic Locust Grove, Inc.
Operation Open Arms is a private, licensed foster agency providing homes for children whose mothers are incarcerated. Their mission is to provide a loving family environment for children, preparing them to become contributing members of society, rather than following their parents into incarceration.
Won’t you join me in partying for a fantastic cause?
I hope you are well — and that you getting some rest for the upcoming week! It’s going to be one for the books. There’s nothing quite like the Run for the Roses and I am, especially this time of year, immensely proud to be a Kentuckian.
The Derby, to me, signifies tradition.
If you’ve been to Churchill Downs for the Kentucky Derby, chances are you’ve indulged in one (or two!) Mint Juleps. The iconic bourbon cocktail is a celebrated piece of southern culture — and one that I take very seriously.
The Mint Julep has been the official drink of the Kentucky Derby since 1938, though its history is much more expansive. It was first mentioned in print in 1803; It’s also said that KY Senator Henry Clay made the drink popular in Washington, D.C. at the Round Robin Bar around 1850.
The notoriety doesn’t end there, either — many presidents have fancied the Mint Julep and many writers have made them popular in their works, such as novelists Margaret Mitchell and F. Scott Fitzgerald.
“A mint julep, a mint julep One mint julep was the cause of it all…”
______________________
It isn’t Derby season (or spring/summer) without a Mint Julep, y’all. You can have one at the track, or you can make it at home. If you opt to have it at home, please enjoy this recipe — it is SO easy and absolutely irresistible! Your next party will be a hit if you serve these, I promise you.
The Kentucky Mint Julep With Four Roses Bourbon
Ingredients:
2.5 oz. Four Roses Bourbon
4-5 Mint Leaves
3/4 oz. Simple Syrup
Crushed Ice
Directions:
Pour simple syrup into a Derby glass.
Add mint leaves and muddle to extract the flavor.
Fill cup with crushed ice (almost to the top).
Add Four Roses Bourbon.
Stir and enjoy!
Now, won’t you sit down on the porch, stay awhile, and share a julep with me? You bring the conversation, I’ll bring the cocktails!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a sponsored post; however, as always, all opinions expressed are my own.
It’s Derby Season. Saying that arouses many emotions: I’m in disbelief that it is here, I am nervous because I am not ready, but more than anything, I am excited with every ounce of my being.
There’s no better time to be a Kentuckian. The best two minutes in sports each year, without doubt. The dresses, hats, heels, suits… it’s so glamorous! If you haven’t attended the Kentucky Derby, or visited Churchill Downs, put it on your bucket list!
I would argue that this is the best time to throw a party – and any great Derby Party menu should feature Kentucky delicacies! To help you do so, I’m teaming up with my friends at Kroger to share some of my foolproof, most reliable recipes!
Decor
While the menu is of utmost importance, don’t forget about the decor! I was very impressed with the selection of Derby-themed items at my Local Kroger. I chose to pick up a Derby Flag, an adorable horse + jockey, Julep Cups, Lily Glasses, and of course, red roses!
Cocktails
First and foremost, no Derby Party can happen without a Build-Your-Own Mint Julep Bar. The Punch Brothers said it best — “Heaven is a julep on the porch.” After having juleps on the porch of my new house with those that mean the most to me, I can attest to the validity of that statement.
The Kentucky Mint Julep
Ingredients:
2.5 oz. Four Roses Bourbon
4-5 Mint Leaves
3/4 oz. Simple Syrup
Crushed Ice
Directions:
Pour simple syrup into a Derby glass.
Add mint leaves and muddle to extract the flavor.
Fill cup with crushed ice (almost to the top).
Add Four Roses Bourbon.
Stir and enjoy!
If you don’t like Mint Juleps (we can still be friends, y’all!), you’ll probably be a fan of the drink of the Kentucky Oaks, which is Friday at the track: the Oaks Lily. To host the ultimate Derby Party, I definitely recommend serving both cocktails. The best part? You can make the Lily ahead of time (and double, triple, quadruple the recipe!) to save yourself some stress during the event!
The Finlandia® Oaks Lily®
Ingredients:
1.5 oz Finlandia Vodka
1 oz. Lemonade
.25 oz Triple Sec
3 oz. Cranberry Juice
Blackberries
Crushed Ice
Directions:
Mix vodka, lemonade, triple sec, and cranberry juice together.
Pour over a glass of crushed ice.
Stir and enjoy (plus, if you like, add a blackberry or two into the drink)!
Appetizers
Since the Kentucky Derby is the most quintessential event in the Commonwealth, the menu should reflect the heritage of our state. Thus, I chose to make some tried and true favorites, along with some dishes inspired by our amazing culinary scene!
The World's Easiest Spinach Dip
Ingredients:
10 oz frozen spinach, cooked and drained
16 oz. sour cream
1 oz. packet of dry ranch mix
1 circular loaf of King’s Hawaiian Bread
Directions:
Cook frozen spinach according to directions on bag; drain until all juice is gone.
Combine spinach, sour cream, and dry ranch mix; stir until fully combined.
Refrigerate spinach dip.
When ready to serve, remove the top and middle parts of the King’s Hawaiian Bread. Using the center as a bowl, scoop spinach dip into the bread and use removed hunks for dipping.
Enjoy!
It doesn’t get much more Kentucky than country ham — and these elevated sliders, which feature an orange fig spread, are simply irresistible!
Pro tip: you can get sliced country ham at the deli in your local Kroger. It saves SO much time and it is just as good as preparing a whole ham yourself; plus, you’ll have less waste!
Country Ham + Orange Fig Marmalade Biscuit Sliders
Ingredients:
1 package of frozen tea biscuits
1 lb. country ham
1 jar of Dalmatia Orange Fig Spread
Directions:
Bake tea biscuits according to the directions listed on the bag.
After letting biscuits cool, slice through the middle.
Spread Dalmatia Orange Fig Spread on both sides of the biscuit.
Place country ham between the biscuit halves, combining the top and bottom sections.
Enjoy!
My favorite food that originated in Louisville is, without hesitation, benedictine. It would be a travesty to have a Derby party without it! Invented by Jennie Carter Benedict near the beginning of the 20th century, benedictine has delighted Louisville (and southern!) diners for decades.
I usually serve mine in sandwich form with bacon; isn’t everything better with a little bacon, y’all?
Bacon + Benedictine Yeast Roll Sliders
Ingredients:
1 package of Sister Schubert Park House-Style Frozen Yeast Rolls
1 package of bacon (I love the Private Selection brand at Kroger)
1.5 medium cucumbers (peeled, seeds removed, finely diced)
1 Vidalia onion (finely diced)
8 oz. cream cheese, softened
Salt, to taste
1-2 dashes of hot sauce
2-3 drops of green food coloring
Directions:
Cook Sister Schubert rolls according to the directions on the package. After cooled, slice an opening in the middle.
Prepare bacon according to preference (I prefer to cook it in the oven). Once cooled, chop it into small pieces.
Slice cucumbers in half, peel, remove all seeds, and finely dice.
Finely dice the Vidalia onion.
In a mixing bowl, combine diced cucumber, onion, cream cheese, salt, hot sauce, and green food coloring until well-combined.
Scoop benedictine spread in the middle of the Sister Schubert roll, topping with bacon crumbles.
Enjoy – I promise that these will be a hit!
Main Course
Does it get more iconic than a Kentucky Hot Brown? Brilliantly created by Chef Fred Schmidt of the Brown Hotel in the 1920’s, the Hot Brown was originally made to feed the huge crowds of dancers and party-goers that visited the landmark hotel. It was heavy, filling, and immediately became iconic.
Once you have a bite, you’ll understand why.
To create the Hot Brown for my Derby Dinner Party, I chose to use the original recipe provided by the Brown Hotel. All credit goes to the Brown. I made very few modifications: I used peppered turkey breast as the meat, topped the dish with crumbled bacon instead of full slices, changed the layout/quantity of bread, and baked multiple hot browns together (casserole style) in a baking dish. This made mass preparation for a party much easier!
PS — this recipe, like all of the others previously mentioned, can easily be multiplied!
The Iconic Kentucky Hot Brown
(inspiration credit: the Brown Hotel)
Ingredients (yield: 2 hot browns):
2 oz. butter
2 oz. all-purpose flour
8 oz. heavy cream
8 oz. whole milk
1/2 c. Pecorino Romano, grated (extra tbsp. for garnish)
2-4 slices of peppered turkey breast from the deli (thinly sliced)
2 slices of Texas Toast
4 slices of bacon, cooked and chopped (if desired)
2 thick slices of Roma tomato
Salt, to taste
Pepper, to taste
Nutmeg, to taste
Paprika, to taste
Parsley, chopped for garnish
Directions:
Mornay Sauce:
Melt the butter and slowly whisk in the flour to create a roux.
Cook roux for an additional minute over medium heat, stirring constantly.
Pour the heavy cream and whole milk into the roux, whisking until the cream begins to simmer (around 3 minutes).
Remove sauce from the heat and whisk in the Pecorino Romano. It is finished when the Mornay sauce is smooth.
Add salt, pepper, and nutmeg to taste.
Preparation:
Cook bacon according to preference ( I prefer to cook it in the oven). Leave bacon in full slices if you want to go the traditional route; chop if you prefer to crumble it on top, like I do.
Trim the crust off of the Texas Toast & broil on high in the oven until fully toasted.
Construction:
Spray a baking dish with nonstick cooking spray.
Layer Texas Toast in a baking dish, covering each with 2-4 slices of turkey.
Pour the Mornay sauce in the dish, covering the toast.
Top with a slice of Roma tomato and sprinkle additional Pecorino Romano on top of the dish.
Broil until the cheese browns.
Remove from oven, top with bacon, paprika, and parsley.
Serve immediately and enjoy!
Dessert
There is no dessert more fit for the Kentucky Derby than the signature Derby Pie from Kern’s Kitchen. Created in 1954, it has been hand-crafted and enjoyed by Kentuckians (and world wide) for decades. The official pie of the Kentucky Derby, the recipe is a secret – however, it is publicly known that it is downright delicious!
The chocolate nut pie is sweet, rich, and is sure to please a crowd – and it can be picked up at your local Kroger!
You have the decor, the cocktails, the appetizers, the main course, and the dessert. The only thing left? Your friends! All of these dishes are best enjoyed when shared with those that you love.
Kentucky — and Derby — spirit is meant to be shared; I am so grateful that some of my nearest and dearest friends joined me for this fine occasion!
My first dinner party at my new house will be one that I will not forget.
All of items mentioned – from the food, to the alcohol, to the decor – I found at my local Kroger + Kroger Wine/Spirits Store.
I love Kroger because it is truly a one-stop shop; for that, I – and any host/hostess – am forever grateful.
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a sponsored post; however, as always, all opinions are my own.
We are in the home stretch of Derby season — and if you’re like me, that means one thing: it’s time to finalize your Derby Party menus!
Growing up in Southern Kentucky, one part of the menu was always a highlight: dessert. Several of the ones on my table growing up on the farm were recipes from my Mama (my great-grandmother), her family, and my grandparents. To continue to pay homage to the Commonwealth and to my Kentucky heritage — which is why I do what I do — I wanted to make a recipe incorporating Ale-8-One, a favorite of mine.
The Ale-8-One soft drink has been bottled since 1926 and is the only soft drink invented in Kentucky still in existence; that, to me, is something to celebrate.
In examining the flavor profile, ginger is the note that is the most prominent. Thus, I decided to infuse it into a delicious lemon cake with buttercream icing. Ginger and lemon are a natural pairing; that said, the addition of the Ale-8-One greatly increased the moistness and texture of the cake.
I don’t think I’ll be making my lemon cake without it anymore!
From my kitchen to your’s, enjoy this recipe, y’all — it is, quite literally, a slice of Kentucky. In my book, that means that it is a slice of heaven. Cheers to Ale-8-One, cheers to dessert, and cheers to Derby season! It’s a beautiful time to be a Kentuckian.
Lemon Ale-8-One Kentucky Derby Cake
Ingredients
Cake:
2 c. all-purpose flour
1.5 c. sugar
1/2 bottle Ale-8-One (6 oz.)
3 eggs
1 c. fresh lemon juice
3/4 c. sour cream
2/3 c. vegetable oil
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tbsp. vanilla extract
Icing:
1 c. butter
7 c. powdered sugar
1 c. shortening
3 tsp. lemon zest
3 tbsp. fresh lemon juice
1 1/4 tbsp. vanilla extract
Garnish:
1 package of blueberries
1 package of raspberries
Directions
Cake:
Preheat oven to 350F.
Combine dry ingredients together in a bowl.
In the same bowl, add lemon juice, eggs, and oil.
Add Ale-8-One and vanilla extract, mix until well-combined.
Add sour cream until incorporated.
Separate batter into two cake pans.
Bake for 25-30 minutes; check cake with a toothpick until done. When done, the toothpick will come out clean.
Allow cake to fully cool before icing.
Icing:
Beat butter and shortening together until smooth.
Add 4 c. of the powdered sugar (in batches).
Combine lemon juice, vanilla, and the lemon zest until well-mixed.
Add the remaining 3 c. of powder sugar (in batches).
Assembly:
After fully cooled, take one of the cakes and lay it flat on a cake stand.
Put desired amount of icing on top of the cake.
Layer the second cake on top of the icing, adding more icing to the top of the second layer.
I prefer to leave the sides without any icing; that said, you can cover the cake in icing, if wanted.
Spread raspberries and blueberries on top of the cake; cut and enjoy!
I promise y’all — this will be the hit of your Derby Party! When your guests ask you about it, you’ll be able to say – with pride – that it is using Ale-8-One, a Kentucky legacy.
I always pick up my Ale-8-One at Kroger; be sure to look out for the limited-edition Derby packaging!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a commissioned post; however, as always, all opinions are my own.
Did you attend Bourbonville last night at the Louisville Palace? A new event added to the Kentucky Derby Festival, it was designed to allow individuals that have a deep respect for our Commonwealth’s nectar — bourbon aficionados — to mix, mingle, and enjoy speciality cocktails. The event invited guests to taste signature drinks from Kentucky distilleries, enjoy Bourbon-inspired cuisine, and meet the Master Distillers.
My friends at Four Roses featured a delicious cocktail that I know y’all will love. I posted it over on my Instagram page, but wanted to share here on the blog, too. Perfect for the spring + summer, I think that this would be a lovely cocktail to serve at a Kentucky Derby Party!
Easy to make and delicious, it is sure to please a crowd. Thank me later, y’all!
Four Roses Peach Rose Cocktail
Ingredients:
1 oz. Four Roses Single Barrel
1/4 Peach (cut into pieces)
3/4 oz. Simple Syrup
3/4 oz. Lemon Juice
1 oz. Pimms®
Splash of Ginger Beer
Crushed Ice
Basil for garnish
Directions:
Muddle peach with simple syrup and lemon juice, extracting the flavor.
Add the Pimms® and Four Roses Single Barrel.
Shake over ice and strain into a mason jar.
Fill the glass with crushed ice and top it off with a splash of ginger beer.
Garnish with a lemon rind + fresh basil.
Any cocktail infused with peach (and that has bourbon) is a cocktail for me, y’all.
Cheers!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is a sponsored post; however, as always, all opinions are my own.
Sausage, cheese, cream cheese, biscuits… how can you go wrong with a combination like that?
Today I am excited to bring to y’all one of my favorite Saturday morning recipes. It doesn’t get much easier; apart from that, they are filling, quick, and are sure to please a crowd. I love preparing dishes that taste more impressive than their preparation; as a home cook, I think that is a key to ensuring quality!
Growing up on the farm, sausage was a staple at breakfast time – well, that and biscuits, of course! The skillets used in my grandmother’s kitchen certainly outdate me (and probably my father). The recipes? Even older!
While I didn’t grow up eating these Sausage, Cheddar, and Cream Cheese Biscuit Bites, they are inspired by my childhood and by my upbringin’ south of the Mason-Dixon, as many of my recipes are.
If you make these for your family (or, well, for yourself, as I do), they won’t disappoint – that I assure you.
Sausage, Cheddar, and Cream Cheese Biscuit Bites
Ingredients (can be easily doubled, tripled, etc):
1 lb (16 oz) Hot Country Sausage (you can use mild if you prefer)
2 cans of biscuits (I like to use Pillsbury Grands Flaky Layered Biscuits)
1/2 c. shredded mild cheddar
1/2 c. shredded sharp cheddar
8 oz. cream cheese
1.5 tbsp. Worcestershire Sauce
Directions:
Preheat oven to 375ºF.
Fully brown the sausage; drain the grease (I like to keep just a little of it).
Add sausage into a mixing bowl along with the mild cheddar, sharp cheddar, cream cheese (softened), and Worcestershire sauce.
Mix well.
Split each biscuit in half horizontally.
Lightly spray your muffin tin with cooking spray.
Place each biscuit into the muffin tin; I find it best to press some of the dough up against the corners, more or less covering the entire hole with dough.
Evenly scoop the sausage, cheese, and cream cheese mixture into the biscuit dough.
Bake for 13-15 minutes, allowing biscuits to brown.
Enjoy!
These are, as I like to say, Write Your MeeMaw Good, y’all.
From my kitchen to your’s — enjoy!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
My best,
JC
FTC: This is not a sponsored post and all opinions are my own.
If you know me well, you are well-aware of the fact that I love seafood. So much so, I was actually a pescatarian for several years!
I was recently made aware of the new Spicy Tartar Sauce from Frisch’s Big Boy. Y’all, listen up — this sauce is incredible. Colorful, creamy, flavorfully bold, and appropriately spicy; it is a fantastic addition to many dishes that you make at home (especially with grilling season coming up!). You can pick up the sauce by the bottle at your local Frisch’s Big Boy; that said, heed to this warning: it’s addicting. After testing it out, I immediately drove back to my location and picked up a second jar.
When constructing dishes, we often think about pairing contrasting flavors. Salty and sweet, for example, is very common. In creating this new dish for y’all, I wanted to take it another step: I’m combining salty, sweet, and spicy.
Trust me on this one.
Honey Soy Ginger Salmon + Frisch's Big Boy Spicy Tartar Sauce
Ingredients:
1 lb. fresh salmon
1/3 c. honey
1/4 c. reduced sodium soy sauce
1.5 tbsp. olive oil
2 tsp. garlic powder
1/2 tsp. ground ginger
Directions:
In a mixing bowl, combine honey, soy sauce, olive oil, garlic powder, and ground ginger. Whisk until well-mixed.
In a skillet over medium-high heat, place salmon skin side up. Cook salmon for 5-7 minutes; using a fork, check doneness by ensuring that the salmon is easily flaked.
Place the salmon on a platter; afterwards, baste/cover with the honey, soy, and ginger marinade.
Serve immediately; for an extra kick, use Frisch’s Big Boy Spicy Tartar Sauce. For an accompaniment, serve with rice, broccoli, or seasonal vegetables!
Watch me prepare the dish!:
While this recipe is simple, it is unbelievably flavorful. I’ve already placed it on my menu for next week again!
Be sure to visit your local Frisch’s Big Boy to pick up the Spicy Tartar Sauce. You won’t regret it!
As always: Happy Eating, Happy Living, Happy Traveling.
Y’all come back now, ya hear?
My best,
JC
FTC: This is a commissioned post; however, as always, all opinions are my own.
