Derby Day Debonair

Derby Day.
A splendid spring occasion…
with classic Bluegrass tradition.
Bourbon.  And more bourbon.  Elegantly.
Such fun to plan special occasion specials.
A handsome trifecta + exquisite trimmings and treats.
The Menu Shoppe has it covered…
great tips for a winning menu.
Bourbon Chicken Liver Pâté
Bourbon Punch with Pink Grapefruit
Glazed Beef with Bourbon-Roquefort Sauce
Bourbon Creamed Corn
Pecan, Bourbon and Butterscotch Bread Pudding
Wild Turkey Spritzer
Bourbon Chicken Liver Pâté
1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme
or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram
or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top. Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan. Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least
2 hours more.
Craft a festive and pretty ice block or ring
Bourbon Punch with Pink Grapefruit
1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
2 1/2 cups bourbon
12 dashes angostura bitters
1 cup club soda
Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat–cool syrup completely. Strain syrup into punch bowl. Add juice, bourbon, and bitters–mix in soda and 10 mint sprigs. Add ice to bowl.
Glazed Beef with Bourbon Roquefort Sauce
Four 1 1/2-inch-thick beef tenderloin steaks
1/2 cup bourbon
1 cup heavy cream
3 tablespoons unsalted butter, softened
Salt and freshly ground pepper
2 ounces Roquefort cheese, crumbled (1/2 cup)
In a large, shallow dish, pour 1/4 cup of the bourbon all over the tenderloin steaks and cover. In a small saucepan, boil the remaining 1/4 cup of bourbon over moderately high heat until reduced to 1 tablespoon, about 3 minutes. Add the cream and simmer until reduced by half, about 8 minutes; keep warm. Drain the steaks and pat dry with paper towels; reserve the marinade. In a large, heavy skillet, melt 1 tablespoon of the butter. Season the steaks generously with salt and pepper and cook over high heat, turning once, until browned, about 4 minutes. Lower the heat to moderately high and continue to cook the steaks, turning once and basting occasionally with the bourbon marinade, until the steaks are medium rare, about 12 minutes.
Meanwhile, in a small bowl, mix the Roquefort with the remaining 2 tablespoons of butter until smooth. Slowly whisk the Roquefort butter into the bourbon cream until smooth. Remove the bourbon-Roquefort sauce from the heat and season with salt and pepper. Transfer the steaks to a cutting board and slice 1/4 inch thick. Arrange the slices on plates, spoon some of the sauce on top and pass the rest at the table.
Bourbon Creamed Corn
1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels
(cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6)
Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper–sauté 1 minute. Add corn–sauté until almost tender, about
2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl–sprinkle with remaining
1/4 cup green onions and serve.
Pecan, Bourbon and Butterscotch Bread Pudding
Butterscotch sauce:
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon
1 pound day-old rustic white bread, crusts removed,
cut into 1/2″ cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
2 cups pecan pieces
For the butterscotch sauce:
Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat– add cream and bourbon, if desired, and stir until smooth. Let cool.
For the bread pudding:
Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt–beat to blend. Place bourbon in a small bowl–scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2″ glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight. Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
Wild Turkey Spritzer
1 1/2 ounces (1 jigger) Wild Turkey bourbon
1 1/2 ounces (1 jigger) strained fresh orange juice
1 1/2 ounces (1 jigger) strained fresh lime juice
1 tablespoon sugar syrup
Chilled seltzer or club soda
1 orange slice for garnish
In a tall glass combine the Wild Turkey, the orange and lime juices, the sugar syrup, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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