The Hot Brown was created at the Brown Hotel in Louisville in the early 1900’s by Chef Fred Schmidt.
It is especially popular during Derby week, although it is served year-round in restaurants throughout Kentucky. This is the genuine recipe from the Brown Hotel.
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 – 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream
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
Tomatoes for garnish
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter).
Add milk and Parmesan cheese.
Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat.
Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast.
Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, add tomato slices and serve immediately.
It’s Derby week! I’ll be featuring Kentucky recipes that are traditionally served during Derby time.
Even though it’s Monday, I’m starting out with the most traditional recipe of all – The Mint Julep – with a Honey twist!
1/4 cup fresh mint leaves
2 cups water, heated
1 cup honey
First, make syrup:
Heat water. Whisk in honey and heat until blended. Remove from heat. Add mint and let the mixture steep for 20 to 30 minutes.
For each Mint Julep:
Add cracked or crushed ice to Julep tumbler or glass. Add 1 1/2 ounces of Kentucky Bourbon. Add 2 1/2 teaspoons syrup, or to taste. Stir lightly. Garnish with fresh mint leaf and serve with a straw.