Fancy Hats, Mint Juleps, 3 Year Old Horses……and Food

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Updated: May 1, 2015
derbybuffet

Fancy hats, Mint Juleps, 3 year old horses……and food.

According to our good friend Adam, these are the required essentials for the first Saturday in May in the land of his in-laws, where Derby Day is as much a cornerstone of their lives as Thanksgiving and the 4th of July. He and his wife Lisa, a native Kentucky girl, got married in Louisville (where we were given Maker’s Mark bottles in our welcome bags!!!) and have hosted a derby party or two in their day!

Lucky for us at BLS and for all of you, they have shared their traditional family recipes straight from Louisville.

So tomorrow, while my #Degen is pacing around our living room waiting to see if his brilliant picks pan out in the “most exciting two minutes in sports” I will happily be admiring the authentic spread of food that hopefully tastes just like the food Lisa’s Mamaw makes!

Appetizer: Benedictine Spread or Finger Sandwiches

Benedictine Spread - a light mint green color.

Benedictine Spread – a light mint green color.

Ingredients:
1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
A dash green food coloring (this is key to make it look traditional, which is sorta the point)

Directions:
Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring in a food processor. Taste for seasoning. Transfer to a bowl to use as a dip with crackers or spread on thin crustless white (or rye) bread to use as a finger sandwich, cut in half diagonally.

Entree: Beef Tenderloin w/ Henry Bain Sauce

Beef tenderloin with Henry Bain sauce.

Beef tenderloin with Henry Bain sauce.

Tenderloin, about to go in the oven.

Tenderloin, about to go in the oven.

For Meat — Ingredients:
2 (2 inch thick) steaks of beef tenderloin (pricey, and the sauce is soooooooo good, you can probably buy a cheaper cut of meat.)
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon meat tenderizer (I used salt, pepper and onion powder)

Directions:
Rub meat with olive oil and crushed garlic. Sprinkle w/ tenderizer (or spices). Cover for 30 min. Cook in oven at 450 degrees for 30 min (145 degree meat w/ thermometer is medium rare)

For Henry Bain Sauce — Ingredients:

Henry Bain Sauce

Henry Bain Sauce

1 cup Major Grey’s chutney (I couldn’t find it in our California stores so went with a mango chutney in the indian section)
2 ounces pickled walnuts (Again, people at the store had no idea what I was talking about so I used regular walnuts and the
1 cup ketchup
2/3 cup A1 sauce
1/4 cup Worcestershire
3/4 cup Chili sauce, dash of tabasco

Directions:
Combine all ingredients into a food processor and mix. This is your Henry Bain sauce. Slice into 1/2 inch thick pieces and serve with Henry Bain sauce on the side or as a sandwich on butter buns with the sauce.

Dessert: Derby Pie

Ingredients:
2 eggs, lightly beaten
1 cup sugar
1/4 pound unsalted butter, melted & cooled
1/2 cup flour
1 cup chocolate chips
1 cup pecans or walnuts
1 teaspoon vanilla

Directions:
Preheat oven to 375 degrees. Using an electric mixer, combine eggs, butter, sugar, and flour. Stir in chocolate chips, nuts, and vanilla. Pour mixture into an unbaked pie shell. Bake for 30 min. Remove from oven and allow pie to cool. Serve with whipped cream or ice cream.

 

(No picture of the Derby Pie because this celiac forgot to get a gluten free pie crust at the store and no way I’m missing out on this!)