cocktail reception at The Kentucky Horse Park, trying to stick with the issue, Henry Bain - Mint Juleps, Bourbon Ball kinda thing
Answers:
mint julips! champagne near frozen peaches and raspberries...anything southern, grit cakes, barbequed shrimp wrapped surrounded by bacon, peach/lemon cakes, fried chicken wing...look up Paula Deen...she is a great southern cook from Savannah.
bar-b-que is a kentucky favorite
I might try:
meatballs within a bourbon BBQ sauce,
shrimp in a bourbon/orange polish,
smoked chicken on bite-size cakes made of grits,
mushrooms stuffed near a smoked sausage filling, and
mini derby pies (pecan and cocolate chip)
In 1923, The Brown Hotel within Lexington, KY drew over 1200 guests each evening for its dinner rumba. In the "wee" hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to put away. Guests were growing hastily tired of the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palate. Thus, the Hot Brown was born, an open-face turkey sandwich beside bacon, pimento, and a delicate mornay sauce. Who could hold guessed that this chef's dedication to service would start such an enduring and well-loved Louisville tradition… the Hot Brown.
Hot Brown Recipe
Ingredients
4 oz. Butter
Flour to formulate a Roux (about 6 tablespoons)
3 – 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add ample flour to make a acceptably thick roux (enough to hold all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from fry. Fold in whip cream. Add salt and pepper to tang.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast beside a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle near additional Parmesan cheese. Place entire dish lower than a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.
Kentucky is important for its hams, especially Trigg County ham.
Little biscuits with a small piece of country ham are other a hit. You can also add a mop of honey mustard to make them even tastier! Men love these!
Also, little smokie sausages or small meatballs cooked surrounded by a mixture of Smokey B-B-Q sauce and bourbon whiskey, YUM!
Or, the same little sausages wrapped surrounded by crescent roll dough (cut each crescent roll into two pieces) and baked. Make a dipping sauce of honey mustard and a short time bourbon.
Tiny little pecan tarts are also devout as are small pecan shortbread cookies.
All of these are excellent recommendations. However, not a soul dealt beside a favorite sweet meal-finisher, granulated sugar-dusted strawberries, a dash of Makers Mark and whip cream. Yummy!
More Questions & Answers...
Answers:
mint julips! champagne near frozen peaches and raspberries...anything southern, grit cakes, barbequed shrimp wrapped surrounded by bacon, peach/lemon cakes, fried chicken wing...look up Paula Deen...she is a great southern cook from Savannah.
bar-b-que is a kentucky favorite
I might try:
meatballs within a bourbon BBQ sauce,
shrimp in a bourbon/orange polish,
smoked chicken on bite-size cakes made of grits,
mushrooms stuffed near a smoked sausage filling, and
mini derby pies (pecan and cocolate chip)
In 1923, The Brown Hotel within Lexington, KY drew over 1200 guests each evening for its dinner rumba. In the "wee" hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to put away. Guests were growing hastily tired of the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palate. Thus, the Hot Brown was born, an open-face turkey sandwich beside bacon, pimento, and a delicate mornay sauce. Who could hold guessed that this chef's dedication to service would start such an enduring and well-loved Louisville tradition… the Hot Brown.
Hot Brown Recipe
Ingredients
4 oz. Butter
Flour to formulate a Roux (about 6 tablespoons)
3 – 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add ample flour to make a acceptably thick roux (enough to hold all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from fry. Fold in whip cream. Add salt and pepper to tang.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast beside a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle near additional Parmesan cheese. Place entire dish lower than a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.
Kentucky is important for its hams, especially Trigg County ham.
Little biscuits with a small piece of country ham are other a hit. You can also add a mop of honey mustard to make them even tastier! Men love these!
Also, little smokie sausages or small meatballs cooked surrounded by a mixture of Smokey B-B-Q sauce and bourbon whiskey, YUM!
Or, the same little sausages wrapped surrounded by crescent roll dough (cut each crescent roll into two pieces) and baked. Make a dipping sauce of honey mustard and a short time bourbon.
Tiny little pecan tarts are also devout as are small pecan shortbread cookies.
All of these are excellent recommendations. However, not a soul dealt beside a favorite sweet meal-finisher, granulated sugar-dusted strawberries, a dash of Makers Mark and whip cream. Yummy!
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