Delicious Destinations: Kentucky Derby Favorites

My dad is a Kentuckian.  Does that mean I am a Kentuckian once removed?  I have never been to the Derby, but I like both wearing hats and drinking bourbon.  So in honor of the Kentucky Derby, I thought I would post my favorite Kentucky recipes.

The Classic Mint Julep

1 c. sugar
1 c. water
1 bunch fresh mint
1 tbsp. water
2 oz. bourbon (I like Woodford Reserve)

Bring sugar and water to boil in saucepan.  Boil for 5 minutes without stirring to create simple syrup.  Place mint in heatsafe glass bowl or measuring cup and pour in syrup, then gently crush mint with muddler or wooden spoon.  Pour the syrup into jar with tight-fitting lid and chill overnight. Strain mint syrup and discard mint.  Syrup can be stored at this point for several weeks.

For one julep serving, crush a few mint leaves in the bottom of an 8-ounce glass.  Fill with crushed ice.  Add 1 tablespoon each syrup and water.  Add 2 oz. bourbon, stirring gently until glass is frosted.  Garnish with a sprig of fresh mint.

The best Kentucky recipes come from the best Kentucky cookbook.  I love this one of my mom's - Splendor in the Bluegrass.  A standout Kentucky center piece is:

Kentucky Country Ham

1 Kentucky Country Ham
2 c. coffee, freshly brewed and cooled

Place the ham in a large container with water to cover and scrub with a brush. Drain and cover with fresh water.  Let stand overnight.  Repeat the process at least twice; drain.

Arrange two layers of heavy-duty foil in a large roasting pan and place the ham in the center.  Add the coffee and seal the foil tightly. Roast the ham at 350 degrees for 15 minutes per pound.  Remove from oven and let stand, still sealed, until it comes to room temperature.  Remove the foil and trim.

Kentucky Ham Gravy

Brown 1/3 cup flour in a skillet over medium heat, stirring constantly.  Stir in 3 tablespoons butter to form a paste.  Add 2 1/2 cups milk gradually, whisking constantly.  Whisk in 1/2 cup pan juices from a baked country ham. Bring to a boil and reduce the heat.  Cook until desired consistency, whisking occasionally to break up any lumps.  Remove from heat.  Note that gravy will thicken as it cools, and additional milk or pan juices can be added to loosen if needed.  Season with salt and pepper to taste.

A post-holiday classic in the Dooley family is Kentucky's famous Hot Brown sandwich, served at and named for the Brown Hotel in Louisville.  The official recipe follows.

Brown Hotel's Signature Hot Brown

1 1/2 tbsp. salted butter
1 1/2 tbsp. all-purpose flour
1 1/2 c. heavy cream
1/4 c. Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of thick toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
Paprika
Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.