Recipe: Typical Derby Day Fare (Kentucky Derby Party Menu)

EEG, this is good general guide to the flavor of Derby Day. You may, of course, want a more casual menu, but here is a start for a traditional Louisville spread. Don't forget to pick your pony, chose only KY bourbon, polish your best silver, print the words to "My Old Kentucky Home", have the men pull out those seersucker suits, and the ladies decorate their hats! Have fun!

Benedictine
Kentucky Mint Julep
Grilled Beef Tenderloin with Henry Bain Sauce
Cheese Garlic Grits
Marinated Grilled Asparagus
Derby Pie

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Benedictine

This spread can be used as a dip or a sandwich & canape ingredient. It was made popular at Louisville's Benedict's restaurant earlier in this century.

1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)


Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread with a slice of cherry tomato and dill sprig. Thin with sour cream to make a dip for vegetables.

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Kentucky Mint Julep

It is traditionaly enjoyed when served in a silver julep cup. It's also very good in a glass.

1/4 cup fresh mint leaves
2 cups water, heated
2 cups sugar
cracked ice
bourbon

First, make syrup:
Heat water. Whisk in sugar. Remove from heat. Add mint & allow to steep for at least 20 minutes.For each Mint Julep:
Add cracked ice to Julep tumbler or glass. Add 1 1/2 oz Bourbon.
Add 2 1/2 teaspoons syrup. Stir lightly. Garnish with fresh mint leaf. Mint Juleps are traditionally served with two short straws.

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Grilled Beef Tenderloin with Henry Bain Sauce

Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef.

1 beef tenderloin
1 cup Major Grey's chutney
2 oz pickled walnuts, optional
1 cup ketchup
2/3 cup A-1 sauce
1/4 cup Worchestershire
3/4 cup Chili sauce
dash Tabasco

Grill tenderloin to desired temperature. Slice and serve hot or cold.Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.

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Cheese Garlic Grits

1 cup quick grits
4 ounces butter
12 ounces sharp Cheddar cheese
1 egg
1 tablespoon garlic powder
3/4 cup milk
dash Frank's red hot sauce

Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd hot sauce. Stir into grits.
Pour into buttered 2-quart casserole. Top with remaining cheese. Bake 1 hour at 350 .

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Marinated Grilled Asparagus

Asparagus is marinated in a lemony dill mixture, then the asparagus is grilled. A grilled asparagus recipe from Kentucky. INGREDIENTS:
1 pound fresh asparagus
3 tablespoons lemon juice
1/4 cup olive oil
2 clove garlic, minced
1 1/2 teaspoons dill weed

salt and freshly ground pepper, to taste PREPARATION:Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently.Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket.
Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices.

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Kentucky Pie*

Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 cup butter, cut up
1/4 cup ice water, more or less
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Filling:
1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon

Crust:
Mix all except water in food processor until crumbly. Slowly add ice water until mixture just holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan.

Filling:
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350 for about 30 minutes, or until set. Serve with fresh whipped cream.

*I have made tassies in mini-muffin pans for Derby parties for easy buffet serving.