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Mint Julep, Kentucky Hot Brown and Chocolate Bourbon Pecan Pie
Published: 5/4/2012 10:09 AM
Last Modified: 5/4/2012 2:20 PM


Official Kentucky Derby Mint Julep Recipe from Levy Restaurants Executive Chef Jo-Jo Doyle. (PRNewsFoto/Levy Restaurants)

It’s Kentucky Derby time.

While I have never been a big follower of the derby, I do love theme parties and looking at people in big, colorful hats.

If you are hosting a Kentucky Derby dinner party, here are the only three recipes that you need.

Mint Julep

leaves from 4-5 mint springs
2 sugar cubes or 1/2 oz simple syrup
2 1/2 oz bourbon
mint sprig for garnish
1. Place the mint and simple syrup or sugar into a julep cup, collins glass or double old-fashioned glass.
2. Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
3. Add the bourbon. Fill with crushed ice and stir well until the glass becomes frosty.
4. Garnish with the mint sprig.
-adapted from About.com

Chocolate Bourbon Pecan Pie

1 piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
3. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
5. Bake at 325 degrees for 55 minutes or until set; cool on wire rack.

- adapted from Southern Living
MAY 2005

Kentucky Hot Brown

4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons grated Parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper, to taste
1 cup Sauteed mushrooms
1 whole tomato, sliced
Slices roast turkey
8 to 12 slices of toast (may be trimmed)
8 to 12 strips fried bacon
1. Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
2. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
3. For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
- adapted from FoodNetwork.com




Reader Comments 6 Total
Thunder196 (10 months ago)
That Kentucky Hot Brown sounds out of this world. Wow, sure would play havoc with some-one's diet.
HOGRIDER (10 months ago)
The official Mint Julep calls for a particular bourbon, I believe it is Early Times.
FYI (9 months ago)
Last year, just prior to a trip to The Brown Hotel, (which is where the famous sandwich was made famous) I found and made this recipe. It is TO DIE FOR! It's just super, albeit very rich. Then when I was at The Brown Hotel, I had one that for dinner one night. Fabulous!
FYI (9 months ago)
You can find the original recipe on the website for the Brown Hotel, but this sounds about right, except for the egg and the mushrooms.
FYI (9 months ago)
Oh - and you should use Texas Toast in order for it to stand up a little better under all that. Regular toast wouldn't cut it.
Mar (9 months ago)
Kentucky Brown sounded good until I got to the egg, yuck. That is basically a gravy with egg mixed in.
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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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