Run For the Roses

Yesterday was the Kentucky Derby...the 138th Running of the Roses. Coming from the Midwest, I really should know more about "The Fastest Two Minutes in Sports". I know the following:

• It's a horse race.
• People drink Mint Juleps from ice-frosted silver julep cups - I use one of those cups, sans frost, for my makeup brushes.
• Women wear awesome hats to the race.

And by "awesome" I mean crazy, loud hats that would never be worn anywhere else. I made my own based off a plain, black beach hat from Target to match my summery dress. A large dark red flower was glued in place with white and black feathers and white beads. It was heavy and hot, but so much fun to wear!

For 2012, the Kentucky Derby was run on May 5th, Cinco de Mayo. It also coincided with some friends' house warming party. The menu was festive with various forms of Bourbon- and Tequila-laced dishes. I ingested a lot of alcohol that day, but mostly not in liquid form. We brought two recipes to celebrate: Kentucky Derby pie and Mint Julep Melon. I really have to share!

KENTUCKY DERBY PIE

• ½ cup of flour
• ½ cup of brown sugar
• ½ cup of white sugar
• 2 eggs, beaten
• ½ cup of melted butter
• 2-4   tablespoons Kentucky bourbon
• 1 cup of walnuts
• 1¼ cups of chocolate chips
• Salt (just a pinch)
• 1 tsp of vanilla extract
• 1-9   inch deep-dish pie shell

Mix flour, sugar, eggs and melted butter. Next combine bourbon, walnuts, vanilla and salt. Line the bottom of the pie crust with chocolate chips. Pour the pie filling in the pie crust. Place the pie in the oven, and let it bake for 35-40 minutes. Allow the pie to cool a bit, but serve it while still warm. Top the pie with a scoop of vanilla ice-cream and whipped cream.

 

Hubby loved the pie - so much so that I'm making another today just for him. Now I think the "real" recipe for this pie is a guarded secret. If this isn't close to the real thing, it's good anyway and I should come up with a different name for it.

MINT JULEP MELON

• 2 cups sugar
• 1/2 cup packed fresh mint leaves and tender stems, plus whole sprigs for garnish
• 1/2 cup bourbon
• 2 cantaloupes peeled, seeded and cut into 1-inch pieces (I used a melon baller)
• Juice of 1 lemon

In a large glass measuring cup, mix 1 cup water and the sugar. Heat in the microwave, stirring frequently, until the sugar has dissolved.  Stir in 1/2 cup mint leaves and the bourbon into the simple syrup; cover and let steep for 1 hour.
Place the cantaloupes in a serving bowl. Strain the syrup over the melon; stir in the lemon juice to taste. Cover and refrigerate for 1 hour. Top with mint sprigs.

The melon was refreshing and very minty. The bourbon was not strong at all, but definitely not a child-friendly dish.

So here's to donning crazy hats and cooking with booze....Happy spring!!!