Cooking With Honey – Strawberries With Honey Rebecca Sauce

strawberries with rebecca sauce

This is a traditional Kentucky Derby favorite. Enjoy the seasonal abundance of fresh strawberries with this heavenly sauce.

Yield:  6 servings

Ingredients:

2 quarts fresh strawberries

· 1 pint sour cream

· ½ cup honey

· 1 tablespoon vanilla

· 1 tablespoon dark rum, brandy or bourbon (bourbon makes a more Kentucky-tasting sauce)

Directions:

Wash berries. Drain on paper towels. Divide among 6 pretty bowls or plates.

Combine sour cream, honey, vanilla and rum or bourbon. Stir to mix well. Spoon over strawberries and serve.

Run For The Roses

The Kentucky Derby is a stakes race for three-year-old thoroughbred horses, staged annually at Churchill Downs in Louisville, Kentucky on the first Saturday in May.

Organized horse racing in the State of Kentucky dates as far back as the late 1700s when several different race courses were built in and around the city of Louisville.

In 1872, Col. M. Lewis Clark, traveled to England, visiting the Epsom Derby, a famous race that had been running annually since 1780. From there, Clark went on to Paris, France, where in 1863 a group of racing enthusiasts had formed the French Jockey Club and had organized the Grand Prix de Paris, which eventually became the famous Prix de l’Arc de Triomphe.

Returning home to Kentucky, Clark organized the Louisville Jockey Club for the purpose of raising money to build quality racing facilities just outside of the city. The track would soon become known as Churchill Downs, named for Lewis Clark’s relatives, John and Henry Churchill, who had provided the land for the racetrack.

Besides the consumption of the Mint Julep drink, other traditions have played a large role in the Derby atmosphere, with elegant women appearing in long dresses, big hats, and carrying fancy umbrellas.

The Derby is frequently referred to as “The run for the roses,” because a garland of red roses is awarded to the Kentucky Derby winner each year.

Derby Week Recipes – The Hot Brown

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.

Ingredients

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

Directions

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.

Derby Week Recipes – Honey Whiskey Dogs

The perfect Derby appetizer!!

Ingredients

1/3 cup Kentucky bourbon
2/3 cup chili sauce
1/3 cup brown sugar
1/3 cup honey
1/4 cup minced sweet onion
14-16 ounces cocktail franks, drained

Directions

Stir bourbon, chili sauce, sugar,honey and onion together in a 2-quart saucepan. Heat over medium heat until well-combined. Stir in cocktail franks.

Reduce heat to low and gently simmer in an uncovered pan for 1 to 1-1/2 hours, stirring every 15 to 20 minutes. Cook until sauce thickens.

Transfer to a chafing dish and maintain a low heat while serving.

Derby Week Recipes – Honey Mint Julep

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!


Ingredients:

  • 1/4 cup fresh mint leaves
  • 2 cups water, heated
  • 1 cup honey
  • cracked ice
  • bourbon

Preparation:

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.