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Happy Hour: Lemon Mint Julep

partysugar — Fri, 01 May 2009 16:00:42 -0700

Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses. However, finding the glasses is not easy. I searched ShopStyle. I called Williams-Sonoma, and Sur la Table. I texted my bartender buddies. To no avail. I couldn't find mint julep glasses anywhere!

Since the vessel does not affect the flavor of the drink, I made it anyway. I'm relieved I did because this classic cocktail is fantastic. With its crushed ice, fragrant mint leaves, zesty lemon syrup, and potent Bourbon, it's surprisingly refreshing and fun to drink. I highly recommend you make one to celebrate the Kentucky Derby.

If your heart is set on serving the concoction in the traditional glass, Stephen Liles, bartender at San Francisco's Boulevard restaurant, told me he got his from a local florist. To look at the recipe, read more.

Lemon Mint Julep
From Martha Stewart

Ingredients

17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon

Directions

Squeeze 16 of the lemons, reserving the rinds and juice.
In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds*, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature.
Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters.
Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon.
Fill each glass with ice, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

Makes 16.

*Be sure to remove the stickers from the fruit before adding to the syrup.

I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.

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Yummy Links: From Epi's iPhone App to Swine Flu Cocktails

partysugar — Fri, 01 May 2009 06:50:54 -0700

Epicurious' just-launched free iPhone application makes me want to trade in my BlackBerry. - Epicurious
Roasted beef tenderloin and cheesy baked rice is the perfect Kentucky Derby meal. - Chow
Lavish restaurant openings have been replaced with low-key charity events. - Eater
Top Chef judge Toby Young was recently in a face-smashing bike accident. - Eat me daily
What is the ideal menu for serving at a bridal shower? - Simply Stated
Gourmet's editor in chief, Ruth Reichl, goes undercover. - Serious Eats
Troubled times call for drinks: consider mixing up a swine flu cocktail. - The Examiner

Hot Brown Two Ways - Beginner and Expert

YumSugar — Wed, 29 Apr 2009 03:30:56 -0700

I've always wanted to be at Churchill Downs during the Kentucky Derby, and this year is no exception - especially since the Top Chef crew will be there, cooking up a storm. But if you're like me and will only be able to watch the races from the comfort of your home this weekend, get into the spirit by making a Louisville, KY, classic: the hot brown. In case you're not familiar with it, the hot brown is a creamy, rich, hot sandwich that's made of sliced turkey, bacon, toast points, and a cheesy Mornay sauce. Many aspects of the hot brown are up for debate, from the original creator of the sandwich and the year it was conceptualized to what type of cheese ought to go on the sandwich. But what's indisputable about this sandwich is that it's insanely indulgent, and a quintessential part of Kentucky cuisine.

For a version that's easy from start to finish, employ the use of sliced, roasted turkey. Or, impress your friends by going all out with an elaborate recipe that calls for making the turkey from scratch. See both versions of the sandwich when you read more.

Beginner Hot Brown
From Every Day With Rachael Ray

Ingredients

4 slices of bacon
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups milk
4 tablespoons freshly grated Parmesan cheese, plus extra for topping
1/8 teaspoon freshly ground white pepper, or to taste
4 slices of toasted white bread, crusts trimmed
1/2 pound thinly sliced roast turkey
Salt

Directions

In a small skillet, cook the bacon until crisp; drain on paper towels.
In a large skillet, melt the butter over medium heat and whisk in the flour. Cook, stirring, until the flour turns amber brown, 3 to 4 minutes. Whisk in the milk and continue cooking, whisking constantly, until the sauce thickens, about 5 minutes. Remove the pan from the heat, whisk in the 4 tablespoons of Parmesan and season with salt and the pepper. Taste the sauce and add more pepper if desired.
Preheat the broiler. For each sandwich, place 2 slices of toast in 2 ovenproof dishes. Cover the 4 slices of toast with the turkey slices and top generously with cheese sauce and grated Parmesan. Place the sandwiches under the broiler and cook until the sauce bubbles and begins browning, 2 to 3 minutes. Remove from the oven and arrange 2 pieces of bacon in an X across the top of each open-faced sandwich.

Serves 2.

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Expert Hot Brown
From Bobby Flay

Ingredients

Turkey:
1 turkey breast, about 4 to 5 pounds
4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
Egg Bread:
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
For assembling
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

Directions

Make the turkey: Preheat oven to 425ºF. Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350ºF and continue roasting until an instant-read thermometer inserted into the center registers 155ºF, about 1 to 1-1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/4-inch thick slices.
Meanwhile, make the sauce: Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
Make the egg bread: Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
Assemble the hot brown: Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice.
Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Serves 4.

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Savory Sight: Beautiful Kentucky Derby Cake

YumSugar — Tue, 06 May 2008 12:06:28 -0700

Somehow, a themed cake makes the party. People will lick their lips at any delicious dessert, but the wonderfully thematic cake will be talked about afterwards.

This past weekend TeamSugar member eclaireassuch held a Kentucky Derby Party and created a fantastic cake to go along with it. She decorated a chocolate-nutella cake with intricate red roses - like the ones the winner wears - and topped that with a ring of horses.

After the tragic end where Eight Belles died, she knocked one of the horses over. She admits now, it was probably in poor taste. Yet, I still have to admire her creation. What do you guys think? Despite the dark humor, don't you want to just dive head first into that ring of roses?!

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Come Party With Me: Kentucky Derby - The Look

partysugar — Fri, 02 May 2008 06:03:09 -0700

Let the official Kentucky Derby Churchill Downs poster inspire the look for your Kentucky Derby party. First cover the dining table in a simple white cloth. Next add splashes of color with the accessories.

Sprinkle horse and jockey confetti down the middle of the table. Bright blue plates pop against the white cloth. Red napkins contrast with the plates and match the confetti. Purple flowers are regal and festive.

If you can, splurge on authentic metal julep glasses. Add, fun novelty items - a horse stuffed animal, a book about horse racing wages - that will spark conversation among guests.

Source

Come Party With Me: Kentucky Derby - Drinks

partysugar — Thu, 01 May 2008 13:31:29 -0700

The mint julep - a refreshing mint whiskey cocktail - is the official drink of the Kentucky Derby. Naturally, one should offer guests the potent concoction at a watching party. This classic recipe features a mint-infused simple syrup so don't wait until the last minute to make it.

Traditionally mint juleps are served in special silver glasses, but they're equally delicious in any festive glass. For the mint julep recipe, read more.

Mint Julep
From the Kentucky Derby

Ingredients

2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Whiskey
Silver Julep Cups

Directions
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight.

Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of whiskey. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

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Yummy Link: Mint Julep Cupcakes

YumSugar — Thu, 01 May 2008 05:00:07 -0700

If you weren't keen on serving a buttermilk pie at your Kentucky Derby party - although I'm not sure why you wouldn't be! - then try these Mint Julep Cupcakes instead. Just don't suck up the frosting with the straw! - Cupcakequeen on Flickr

Come Party With Me: Kentucky Derby - Dessert

partysugar — Wed, 30 Apr 2008 10:00:14 -0700

Keeping up with the Southern style dinner menu, serve guests a classic down home dessert at your Kentucky Derby party. A buttermilk pie has a creamy, buttery filling with a slight tang from fresh lemon juice. It's a humble, but incredibly delicious dessert.

Purchase authentic Bourbon balls and offer guests a chocolate alternative to the buttermilk pie. For the pie recipe, read more.

Buttermilk Pie
From Robert Stehling via the New York Times

Ingredients

6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, separated
3 tablespoons all-purpose flour
1 tablespoon lemon juice, more to taste
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
1 cup buttermilk, at room temperature
1 8-inch deep-dish pie crust, blind-baked until very lightly browned.

Directions

Heat oven to 350 degrees.
In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended.
Add egg yolks and mix well. Add flour, lemon juice, nutmeg and salt.
Add buttermilk in a thin stream until blended. Set aside.
In another bowl, whisk egg whites until they form soft peaks. Pour about ¼ cup buttermilk mixture into egg whites and fold gently by hand to combine.
Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
Pour filling into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown, so bake 5 to 10 minutes longer, if desired. If edge of crust browns too quickly, cover with foil. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

Serves 6-8.

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Come Party With Me: Kentucky Derby - Menu

partysugar — Tue, 29 Apr 2008 08:00:45 -0700

This Saturday America's oldest sporting event - the Kentucky Derby - is taking place. To celebrate, round up some friends for a horse-race watching party. At the afternoon affair serve a lunch menu with dishes that are inspired by the South.

Start things off with ham biscuits and pimento cheese toasts. For the first course, serve a green salad with roasted asparagus. After the race invite everyone to join you at the table for shrimp and grits.

To take a look at these delectable recipes, read more.

Ham Biscuits
From Everyday With Rachael Ray magazine

Ingredients

3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, chilled and cut into small chunks, plus softened butter for spreading
3/4 cup milk, plus more for moistening
Pure maple syrup, for spreading
6 ounces thinly sliced dry-cured country ham or prosciutto

Directions

Preheat the oven to 475°.
In a large bowl, sift the flour, baking powder and salt. Using a pastry cutter, cut the chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add 3/4 cup milk and combine using a fork. Add more milk as necessary to form a firm, not sticky, dough.
On a lightly floured work surface, roll out the dough 1/2 inch thick.
Using a small cookie cutter or juice glass, cut out biscuits; discard the scraps
Place the biscuits an inch apart on ungreased baking sheets and bake until golden, about 10 minutes. Transfer to a rack to cool.
Split the biscuits and layer with softened butter, syrup and the ham.

Makes 12.

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Pimento Cheese Toasts
From Gourmet magazine

Ingredients

10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Directions

Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture.
Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Makes about 36 hors d'oeuvres.

Make ahead: cheese spread can be made 3 days ahead and chilled, covered.

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Spring Lettuce Salad with Roasted Asparagus
From Food and Wine magazine

Ingredients

1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Directions

Preheat the oven to 450°.
On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

Serves 6.

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Shrimp and Grits
From Martha Stewart

Ingredients

For the shrimp:
2 tablespoons Louisiana-style Cajun seasoning, preferably Tone's
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
1 1/2 pounds large shrimp, peeled and deveined, preferably wild Georgia shrimp
3 tablespoons unsalted butter
1 tablespoon miced garlic
For the grits:
Two 0.4-ounce chicken bouillon cubes, preferably Knorr
2 tablespoons unsalted butter
1 cup quick-cooking white grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
For the sauce:
3 tablespoons all-purpose flour
1 cup homemade or store-bought low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, preferably Texas Pete
1 slice center-cut sugar-cured country ham, 1/4-inch thick, trimmed

Directions

Prepare shrimp: in a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
Prepare grits: fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil.
While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
Cook shrimp: melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
Prepare sauce: stir flour into remaining butter in skillet that shrimp was cooked in.
Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

Serves 6.

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Happy Hour: Brandy Julep

YumSugar — Mon, 28 Apr 2008 14:28:33 -0700

The weather warmed up this weekend, and a wonderfully refreshing drink was definitely a must. Looking for inspiration, I flipped through the latest issue of Imbibe magazine and came across a Brandy Julep. With a Kentucky Derby Party just around the corner, I knew I had found my drink. It's a sweet treat for a hot day, and a nice twist on a classic cocktail. To get the recipe, read more.

Note: If the day is warm enough the ice will start to melt and dilute the drink a bit. At first I was worried that it would be a problem, but soon realized that the melting ice toned down the sweetness of the drink .

Brandy Julep
From Imbibe magazine, May/June 2008

Ingredients

1 1/2 oz. brandy
1/4 oz. Jamaican (dark) rum
1 oz. simple syrup
3-4 fresh mint sprigs*
crushed ice

Directions

Fill a highball glass halfway with crushed ice.
Add ingredients and stir, bruising the mint lightly with the spoon.
Garnish with season fruits.

*Note: My mint looks dark because it is a chocolate-mint variety. It just happens to be the one that is growing rampant in my back yard, and doesn't actually have much chocolate taste at all. Any mint variety should do.

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