3 recipes for the last of The Triple Crown Races!
Let me start by saying that this was the hardest group of recipes to come up with. The Belmont Stakes, as Jaymee mentioned here, doesn’t seem to have as many traditions as the Kentucky Derby or The Preakness. But Dre and I found one website that listed these things and went with it! For appetizers you have the Goat Cheese Purse that Dre nailed! Your main course is Braised Short Ribs (I served them over polenta) and we recruited BLS family member Kara to make the Hazelnut Macaroons! But before we begin with the recipes, our favorite party trick: Belmont Stakes Knowledge Dropping…
- The race is nicknamed “The Test of The Champion” because of its length and the fact that it is the final race of the Triple Crown.
- Secretariat holds the track record for fastest speed at the Belmont Stakes
- The distance of the Belmont Stakes is ever changing. The Belmont Stakes was run at a mile and five furlongs from 1867 to 1873; a mile and a quarter in 1890, 1891, 1892, 1895, 1904, and 1905; a mile and a furlong in 1893 and 1894; a mile and three furlongs from 1896 to 1903 and from 1906 to 1925. The current distance of a mile and a half was established in 1926.
- The winning horse is draped with a blanket of white carnations after the race, in similar fashion to the blanket of roses and black-eyed susans for the Derby and Preakness.
- The post parade song has changed over the years ranging from “The Sidewalks of new York” to Frank Sinatra’s “Theme from New York, New York” to Jay-Z’s “Empire State of Mind”. Some claim that the changing official Belmont song “cursed” the Triple Crown and was the reason why no horse has won since 1978.
- On June 5th, 1993, Julie Krone, became the female jockey to win a Triple Crown race when she rode to victory in the Belmont Stakes aboard Colonial Affair.
GOAT CHEESE PURSES:
5 oz. goat cheese, softened
2 Tbsp chives, chopped
4 slices of pancetta of bacon, cooked to a crisp
6 sheets of phyllo dough
6-8 Tbsp of melted butter
Chives or strips of the tops of green onions for tying
*Preheat the oven to 400.
*Stir together goat cheese, chives, crumbled bacon/pancetta, and a few grinds of pepper in a small bowl.
*Unroll the phyllo dough. Remove 1 sheet of phyllo dough and place it on a dry surface (I put a sheet of wax paper between the dough and counter-top).
*Brush the entire top of the sheet with melted butter.
*Top with another sheet of phyllo and brush the top of it with melted butter.
*Repeat with remaining sheets of phyllo. Cut the stack into 4 equal rectangles.
*Place a golf ball-sized filling onto the center of each rectangle. Gather the sides into a pouch and form a purse, pinching the gathered dough.
*Tie a chive or strip of green onion around the gathered dough.
*Place the purse onto a lined baking sheet and lightly brush with melted butter.
*Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
*Remove from the over and let cool. Serve warm or at room temperature.
*tip* they are a little salty with the goat cheese and pancetta so I put some fig jam on the side. It was amazing, you get your little bit of sweet with your salty.
SLOW COOKER SHORT RIBS:
Oil (use whatever kind you like to cook with)
2 lbs bone-in short ribs
4 Shallots, sliced
2 carrot, sliced
2 celery rib, sliced
1/2 tsp dried thyme
1 bay leaf
1 cup red wine
1 cup beef stock (I used a teaspoon of condensed organic beef stock)
2 tbsp honey salt and pepper
*Season the short ribs all over with salt and pepper.
*Heat up a large skillet (preferably cast iron) over medium high heat, and enough oil to barely coat the bottom of the pan.
*Sear the short ribs on all sides for about 4 minutes until brown and caramelized. Remove from the heat.
*Place the sliced shallots, sliced carrot, and sliced celery into your slow cooker pot, and add the thyme, bay leaf, and a big pinch of salt.
*Toss it all together with your fingers, then place the browned short ribs directly on top of the vegetables. Pour in the wine, beef stock, and honey.
*Cook on low for 8 hours, until the short ribs are tender and falling off the bone. You will be able to narrow this time down when you figure out what works for your exact slow cooker, but once it’s tender it’s ready. I shredded the meat and served over polenta and it was fantastic. Tonight we are having it in tacos so lots of fun choices.
1 1/4 C hazelnuts, lightly toasted, then ground
2/3 C sugar
Zest of 1 lemon
Pinch of cinnamon
2 egg whites, whipped to stiff peaks
*Preheat oven to 375 degrees.
*Take 1 and 1/4 cup of hazelnuts and lightly toast them. Then throw them in the food processor and grind into a nut flour, keeping it just slightly coarse.
*In a medium bowl, mix together hazelnut flour, sugar, lemon zest, and cinnamon. Then gently fold in the egg whites.
*Line a baking sheet with parchment paper. Drop teaspoons full of batter about 2 inches apart on the parchment paper. *Bake for 12 minutes in 375 degree oven. Remove from the oven and allow to cool before transferring to cooling rack.
COMMENTS – I have to say these cookies look only slightly more appetizing than what one might find on the ground in the horse paddock at Belmont. But they are a treat, for sure. Next time I’d grind the hazelnuts to a softer (and prettier) consistency, and I’d probably pipe out the batter before baking. They have the chewy bite of a French macaron, and I love hazelnut flavored anything! As I was tasting them I kept thinking they would be especially nice with a good espresso, or dipped in dark chocolate?!?! Enjoy the Belmont! My hubby’s money is always on Hoof Hearted! (Say it three times fast.)
Hope you enjoy the recipes and check back in as we embark on favorite ballpark foods. Click HERE for our versions from AT&T park and if you have any ballpark suggestions, send them our way!
If You Can’t Beat’ Em, Join ‘Em!
Rail, Dre, and Kara