Menu Ideas For Your Derby Gathering

“This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell.” – Joel Saladin, farmer and author

Bringing spring into your food makes for an infusion to involve all your senses. Here are some menu ideas for your festive gathering.

Strawberry Bourbon Fizz

Ingredients:

• 2 1/4 c simple syrup (2 c water + 3/4 c sugar in the raw)
• 2 lb fresh strawberries
• 3 Tbsp of your favorite bourbon
• 3 12 oz bottles Ginger Beer
• Fresh basil leaves, large bunch
• Fresh lime juice, about 4-5 limes

Instructions For Simple Syrup:

Place the water and sugar in a small pan and heat low until the sugar has completely dissolved. Remove from the heat and cool.

Combine the simple syrup and fresh strawberries in a blender and blend until smooth (start by pulsing the ingredients until the strawberries have been coarsely chopped, and then blend on high for about 30 seconds or until you reach a smoothie consistency). Best when refrigerated overnight, not not necessary.

Makes about 12 cocktails

*Per Highball Glass:

Place 3 Tbsp bourbon and 2-3 fresh basil leaves in the glass and crush the basil into the bourbon with a muddler; then add 1/3 cup of the simple syrup/strawberry mix, 1/3 cup ginger beer, approximately 1/4 tsp fresh lime juice, and a few ice cubes. Stir and serve.

Derby Ham Sliders

Take your sandwiches to a new Derby level with these ham sliders with a touch of bourbon and lemon.

Ingredients:

• 1 lb thinly sliced, deli ham, such as Boar’s Head Sweet Slice Ham
• Mild banana peppers
• Tomatoes
• Bibb or Romain lettuce
• Pull-apart rolls, such as, Hawaiian sweet rolls.

Mustard Bourbon Glaze:

• 1/4 c of your favorite bourbon
• 2 Tbsp maple syrup
• 1 Tbsp deli mustard
• 1 Tbsp fresh squeezed lemon juice

Place all ingredients except the lemon juice in a saucepan and simmer for about 5 minutes or until sauce thickens. Remove from heat and set in a bowl to cool. Stir in the lemon juice, and place in a small serving bowl.

Lemon Dill Aioli:

• 1/3 c Mayonnaise
• 1 Tbsp fresh lemon juice
• 1/4 tsp dill weed
• Pinch of salt

Which ingredients together in a bowl until well incorporated. Best refrigerated overnight, but not necessary.

Assemble:

Cut rolls in half and place a generous amount of aioli on the inside top of the roll. Arrange lettuce at the top and bottom of the sandwich. Alternate the meat and vegetables placing the mustard bourbon sauce in the middle of the sandwich.

Hot Brown Lettuce Cups

Bibb lettuce cups with spicy bourbon turkey, chopped bacon, avocado, fresh peas, tomato, and a cucumber aioli dressing – a fresh, gluten free, light take on the traditional Hot Brown.

Cups: Bibb lettuce washed, pat or spun dry, and separated into individual leaves.

Filling:

• 1 lb ground turkey
• 4 slices thick cut bacon
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4-1/2 tsp red cayenne pepper (by taste)
• 1/2 tsp salt
• 1 navel orange (use 1/2 of the juice while cooking the turkey)
• 1 ripe avocado
• 2 tomatoes
• 1-1 1/2 cup(s) fresh peas (or frozen and heated)

Bourbon Glaze:

• 1/2 cup of your favorite bourbon
• 1/4 tsp red cayenne pepper
• 1 Tbsp maple syrup
• Fresh squeezed orange juice (the other 1/2 of the navel orange)

Cucumber Aioli Dressing:

• 1 large hot house cucumber, cut into large sections
• 1/4 c mayonnaise
• 1/2 tsp salt
• 1/2 tsp apple cider vinegar

In a blender, place all the ingredients and pulse until the cucumber sections are coarsely chopped; blend on high for about 30 seconds or until the mixture is smooth. Place in a bowl.

Instructions:

In a frying pan, cook the bacon; chop while still warm and place in a medium size bowl. Leave just enough bacon fat in the frying pan to coat the bottom of the pan for the turkey mixture.

Place the ground turkey, dried basil, garlic powder, cayenne pepper, salt, and juice from 1/2 the navel orange in the frying pan, and cook until the turkey is done and the liquid has been absorbed. Remove from the pan and place in the bowl with the bacon and set aside.

In the same frying pan, add the ingredients for the bourbon glaze and simmer until the liquid has reduced by about 1/2. Cool slightly and pour over the turkey/bacon mixture and toss until completely coated.

Assemble lettuce cups and serve.

Story and photos by Melissa Donald

P.S. Looking for a twist on a classic Derby drink for your gathering?