Sunday, May 2, 2010

Derby Day

Our friends host a Kentucky Derby Party every year and Leif buys me a new hat for the special day. Our friends even ask me to make some of the food each year. I always enjoy doing research to ensure my offerings have traditional Kentucky roots.
Micro Minted Ribeye with Henry Bain Sauce and and Asparagus
In 1881 Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky and he created this famous sauce. Henry Bain sauce, also known as Jezebel sauce, features delicate fruit flavors and a hint of heat.
Benedictine Cucumber Cups with Shrimp and Blanched Green Beans with Tarragon Lemon Dip.
Many Kentuckians are grateful to Miss Jennie Benedict, a Louisville caterer, for creating Benedictine spread before the turn of the century.
Southern Pimento Cheese Toasts
4 Cups Extra Sharp Cheddar Cheese, grated
1/8 t Cayenne Pepper
1/8 t salt
1/8 C Minced Onion
1 Garlic Clove, minced
1/2 C Diced Roasted Red Pepper
1C Mayonnaise
1 Baguette sliced into 1/3" thick slices
Parsley Leaves

Combine all the ingredients except the baguette slices and mix well. Mixture can be made one day ahead, covered and refrigerated. When ready to cook the toasts reheat the broiler (I cooked them on low) and generously mound some of the cheese mixture on each of the bread rounds. Broil until cheese is golden and bubbly. Garnish with parsley and serve warm.

Leif placed a couple of bets for our family, but none of us picked Super Saver. Oh well, a small loss is easily fixed by an ice cold Mint Julep!


Nubia said...

the food looks deadly and that hat is fierce!

Anonymous said...

Mint juleps are disgusting. I'm just sayin'.

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