It’s the most wonderful time of the year in the ol’ Bluegrass State! It’s Derby Day, the run for the roses, and the whole state is eager to show their Kentucky pride.
I’ve been four years gone from the immersion in the great horse race, so I’ve been excited to once again fully participate in the Derby traditions. Although we’re not present at the actual Kentucky Derby, we’re celebrating from afar! Thus, I present to you fine people two Derby-style hats and two classic Derby Recipes…
Make Your Own Hat Day
If you’re a woman, chances are the only thing about the Derby you really pay attention to is the gorgeous hat scene (at least, that’s what I’m the most interested in). Big hats, fashionable hats, suave hats- we love it all in KY.
On Friday, one of our teachers hosted a Derby hat competition with her 8th graders. The students had to make their own Derby-themed hat. The kids asked me to judge, and I must say, there were some pretty impressive designs! The kids had a blast with it and I LOVED observing their works of art. Check out the winners:
Do-or-Die Derby Pie
the ingreds.
Another Derby staple is the Derby pie. The Derby pie is all-things-good in one delectable desert: chocolate, sugar, nuts, and alcohol. My Aunt Missy makes a Derby pie that is to-die-for. I made her recipe last night in preparation for today- it wasn’t as good as my aunt’s (has anyone ever been able to properly match their family’s age-old recipes?), but I will say that it was still pretty.darn.good. Ok enough talk, let’s get to the good stuff.
Let your 9″ frozen pie crust thaw for about 10 minutes. Preheat the oven to 375.
Spread and mix 1 1/2 cups of pecans and 1 cup of chocolate chips (ok I might have neglected measuring out the chocolate chips because let’s be honest the more chocolate the better) in the bottom of the pie shell.
In a mixing bowl, whisk together 4 eggs, 1/2 cup of sugar, 1/2 cup of brown sugar, 1/2 cup corn syrup, and 1/2 teaspoon vanilla.
Pour that filling over the pecans and chocolate chips (can I eat it like this?).
Pour one shot (or get crazy) of good Kentucky bourbon over the top.
cheers!
Bake for about 45 minutes-an hour and try not to eat the whole pie in one sitting!
The Classic and Ever-Classy Mint Julep
My husband’s favorite. A true ode to Kentucky bourbon on the occasion of it’s most famous event. The mint julep. Check it out.
For the mint extract: Place about forty small, fresh mint leaves in a bowl and cover with three ounces of bourbon. Let the leaves soak for 15 minutes. Once that’s up, gather the leaves in a paper towel and ring out the excess bourbon over the bowel. Dip the bundle in the whiskey again and repeat that process several times.
For the simple syrup: Mix one cup of sugar and one cup of water in a small saucepan. Heat and stir until the sugar is dissolved. Let the mixture cool.
For the mint julep mixture: Pour 3 1/2 cups of bourbon into a glass pitcher (ok, so, umm, we have a few pitchers, but none of them are glass, so we had to use a glass pan. don’t you judge.). Add one cup of the simple syrup to the bourbon. (YUM).
Now, begin adding the mint extract one tablespoon at a time. Because the strength of your mint extract will vary each time you make it, it’s important to add it in spurts and taste it after each addition. Keep adding tablespoons until there is a soft mint aroma and taste.
Refrigerate for about 24 hours so the flavors can marry. When you’re ready to drink, pour over ice and sip away!
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