These recipe ideas could give the Run for the Roses a run for its money
LOUISVILLE, Ky. -- The Kentucky Derby, America's oldest sporting event which began in 1875, is similar to the Super Bowl, but doesn't last quite as long.
The "Fastest (Greatest or Most Exciting, take your pick) Two Minutes in Sports," always conducted on the first Saturday in May, involves everyone getting in the spirit to cheer a favorite thoroughbred and rider around the dirt track versus cheering pro football players running up and down the field trying to score a touchdown or field goal.
When the gates open Saturday, May 4, and 20-plus young horses get off to the races, spectators not traveling to Churchill Downs can jockey for a position at the buffet table to eat, sip or snack their way to the finish line.
The main attractions for the Run for the Roses gathering could be these recipes provided by "Cooking with Paula Deen:"
BENEDICTINE SPREAD WITH HAM AND RADISHES
1/2 French baguette, cut into ?-inch-thick slices
2 tablespoons olive oil
4 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons minced fresh chives
1/4 teaspoon Worcestershire sauce
1 cup thinly sliced radishes
1/2 pound thinly sliced deli ham, cut into ?-inch strips
Minced fresh chives, garnish
Preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Arrange baguette slices in single layer on prepared pan. Brush with oil; bake 8-10 minutes or until golden brown. In medium bowl, beat cream cheese and next four ingredients at medium-low speed with mixer until combined. Spread mixture evenly over toasted baguette slices. Top each with 3 radish slices and ham strips. Garnish with chives, if desired.
HOT PIMIENTO CHEESE DIP
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package sharp Cheddar cheese, shredded
1 (8-ounce) package Monterey Jack cheese, shredded
1 (7-ounce) jar diced pimientos, drained
1/4 cup sour cream
2 tablespoons finely chopped pickled jalapenos
1 tablespoon whole-grain mustard
1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Spray 9-inch baking dish with nonstick baking spray. In large bowl, beat cream cheese and next seven ingredients at medium-low speed with mixer until combined. Spoon mixture into prepared pan; bake 20-25 minutes or until edges are lightly browned. Serve with bagel chips.
MINIATURE SOUTHERN HOT BROWNS
5 frozen buttermilk biscuits, baked according to package directions
2 tablespoons butter, melted
1/2 pound thinly sliced deli turkey
2 plum tomatoes, thinly sliced
1 (12-ounce) package bacon, cooked and coarsely crumbled
Swiss Cheese Sauce (recipe follows)
1/4 cup grated Parmesan cheese
Preheat oven to Broil. Halve biscuits; place one half, cut side up, in each of 10 individual ovenproof serving dishes. Brush biscuits with melted butter; broil 3-4 minutes or until lightly toasted. Top each biscuit half with turkey, tomatoes, bacon and Swiss Cheese Sauce; sprinkle with Parmesan cheese. Broil 4-5 minutes or until golden brown. Serve immediately.
SWISS CHEESE SAUCE
1/3 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Swiss cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In medium saucepan, melt butter over medium heat. Add flour; cook, stirring constantly, 2 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring frequently, 8-10 minutes or until mixture is thickened and bubbly. Stir in cheese, salt and pepper until melted.
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup butter, cut into tablespoons
1 cup firmly packed brown sugar
1 cup dark corn syrup
1/2 cup butter, melted
4 large eggs
2 tablespoons bourbon
2 cups chopped pecans
1 cup semisweet chocolate morsels
Preheat oven to 350 degrees. Line 13- by 9-inch baking pan with foil; spray with nonstick cooking spray. In large bowl, combine first three ingredients. Using pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan. Bake 15-18 minutes or until lightly browned. In another large bowl, whisk together brown sugar and next four ingredients until combined. Stir in pecans and chocolate. Pour mixture over prepared crust; bake 30-40 minutes or until center is set. Let cool completely before cutting. Store in airtight containers up to 1 week.
This alcohol-free spin on a time-honored Southern beverage is furnished by "Taste of Home:"
MOCK MINT JULEP
2 cups cold water
11/2 cups sugar
3/4 cup lemon juice
6 mint sprigs
5 cups ice cubes
21/2 cups ginger ale, chilled
Lemon slices and additional mint, optional
In large bowl, combine first four ingredients. Let stand at least 45 minutes. Strain and discard mint. Place ice cubes in two (two-quart) pitchers; add half lemon mixture and ginger ale to each. Garnish with lemon and mint, if desired.
Similar to "Derby Bars," this famous recipe is also from "Taste of Home:"
KENTUCKY CHOCOLATE PECAN PIE
2 egg yolks
3/4 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 tablespoons Kentucky bourbon, optional
1 teaspoon vanilla extract
1 cup coarsely chopped pecans or walnuts
1 (9-inch) unbaked pastry shell
1 egg white, lightly beaten
3/4 cup semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
In large bowl, whisk first eight ingredients. Stir in nuts. Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350 degrees 40-45 minutes or until set. Cool on wire rack. In small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.