The Run for the Roses is set for Saturday. Kentucky Derby attendees or those hosting their own Derby parties know that horse racing and good food and drinks are a winning combination.
With the Derby nearing, Shawn Guider, owner of Shawn’s Petit Bois Liquors in Biloxi, Miss., remembers Derby Day parties at the old Broadwater Beach Hotel’s Trophy Lounge.
“I had the honor of working in the Trophy Lounge located in the Broadwater Beach Hotel. The winning trophies from Mrs. Brown’s stable were set into the wall, thus giving the room its name, the Trophy Lounge,” said Guider. “I have often wondered what happened to them.
“Of course, we had Derby Day parties with ladies in the best fashionable hats, and since the statute of limitations has passed, I feel free to mention that there was more than one bet placed on the race.”
For Guider, it was such a fun and meaningful time that she has continued to work in the beverage and hospitality industry for 40 years.
One of the highlights of the Derby Day parties, of course, were mint juleps, and Guider shares the Trophy Lounge’s recipe today for all those upcoming viewing parties.
Broadwater Beach Hotel’s Trophy Lounge Mint Julep
To make an authentic Trophy Lounge Mint Julep, start with a straight Kentucky bourbon. Early Times is the Bourbon of choice at Churchill Downs. Maker’s Mark and Old Granddad also are recommended. Serve the mint julep in a silver or pewter cup, although it is still quite tasty in a Collins glass or an Old Fashioned tumbler.
For one drink, muddle 4 sprigs of spearmint,
1 teaspoon of powdered sugar and 2 teaspoons of water (filtered, if possible) in your glass of choice. Add 2 ounces of Kentucky bourbon and loads of crushed ice.
For a gang of folks, boil 1 cup of water and 1-1/2 cups of sugar until sugar has completely dissolved. Add spearmint and allow mixture to stand for 12 hours, stirring occasionally. Strain mixture, approximately 1 cup, through cheesecloth.
For each, drink use 1 ounce minted simple syrup, 2 ounces Kentucky bourbon and crushed ice.
“I like to garnish the julep with sprigs of spearmint dipped in powdered sugar making a colorful and tasty drink,” said Guider, who submitted this recipe.
On Derby Day, a hostess might want to pair the mint juleps with Hot Browns, another famous Louisville treat. Louisville’s Brown Hotel first made these sandwiches famous. The following recipe is from “Cordon Bluegrass” cookbook that I picked up on a trip to Lexington, Ky. This recipe has my family’s approval.
Hot brown
q 12 slices white bread toast, crust removed
q 12-18 slices cooked chicken
q 1/3 cup butter
q 3 cups milk
q 1 teaspoon salt
q 2 egg yolks, beaten
q 1/2 cup freshly grated Parmesan cheese
q 1 tablespoon butter
q 12 slices bacon, cooked and drained
n In each of 6 individual baking dishes, place 1 slice toast. Top with 2-3 chicken slices.
n Melt1/3 cup butter and blend in flour. Add milk and salt and stir constantly until thick and smooth.
n Blend in yolks, then Parmesan and 1 tablespoon butter. Pour 1/2 cup sauce over each sandwich. Crisscross 2 slices of bacon over each and place diagonal halves of toast at the end of each dish.
n Sprinkle additional Parmesan over all, run under broiler and serve when golden brown.
Another restaurant favorite
Margaret Cline asked readers for help in finding a peppermint dream pie recipe similar to one that she had during a North Carolina vacation.
In true reader spirit, Donna Walters found a recipe for Cline.
Peppermint dream pie
For crust:
q 1/2 cup butter, softened
q 2 tablespoons powdered sugar
q 1 1/2 cups chocolate wafer crumbs
For filling:
q 1 package plain gelatin
q 1/4 cup cold water
q 3 egg whites (beaten stiff and dry)
q 1 cup cream, whipped
q 1/2 teaspoon. Vanilla
q 1/2 cup sugar
q 1 cup crushed peppermint stick candy, loosely packed
q 1/2 teaspoon peppermint extract
n For crust: cream 1/2 butter cup with 3 tablespoons powdered sugar
n Mix with 1 1/2 cups chocolate wafer crumbs. Pat into pie pan and chill.
n For filling, soften gelatin in cold water and dissolve over hot water. Beat egg whites until stiff and fold in sugar gradually.
n Combine the gelatin with the egg whites. Fold in whipped cream, flavoring and crushed candy. Pour into crumb crust and chill.
-- Submitted by Donna Walters
Fruit bars, anyone?
“This is a recipe that was given to me by a favorite aunt Althea Thibodeaux,” said Aleda Howell. “This is one of our favorite Christmas cookies, but the cookies are wonderful anytime of the year. You can mix the dough and bake up to a week later, and it can be doubled. One friend bakes hot cookies each night until dough runs out. I hope this recipe will work for Robin Absolu.”
Howell has this recipe for her to try. These can be made with either dates or raisins.
Fruit bar cookies
q 1 cup butter
q 2 cups sugar
q 3 eggs
q 1 teaspoon baking soda
q 2 teaspoon water
q 3 cups plain flour
q 8 ounces dates or raisins
q 1 teaspoon cinnamon
q 1 teaspoon nutmeg
q 1/4 teaspoon ground cloves
q 1 cup chopped pecans
q Dash of salt
n Cream butter and sugar.
n Add eggs one at a time and beat.
n Combine baking soda and water and blend into creamed mixture and add dates or raisins and pecans.
n Mix all dry ingredients in a separate bowl and gradually add to creamed mixture. Chill 2 hours.
n On a floured surface shape into rolls 10-inches long and about 1-inch round.
n Place on cookie sheet.
n You can put two rolls on cookie sheet. Flatten with fingers. Leave space because they spread. Bake 15-18 minutes at 350 degrees. While hot, spread icing on top and slice diagonal to form bars. I use a pizza cutter to slice. Makes 5 to 6 dozen.
n Icing: Powdered sugar, almond flavoring (to taste) and evaporated milk.
-- Submitted by Aleda Howell
Orange chicken, please
Louise Blanton of Gulfport, Miss., wants a recipe for orange chicken like the dish served in Chinese restaurants. Readers, if you have a good recipe, you know what to do. I really appreciate the help.
Andrea Yeager, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook’s Exchange, P.O. Box 4567, Biloxi MS 39535-4567. If requesting a recipe, include the name or describe it.
