Margarita bar and more make 'Thurby' and Cinco de Mayo a festive - WDRB 41 Louisville News

Margarita bar and more make 'Thurby' and Cinco de Mayo a festive party

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LOUISVILLE, Ky. (WDRB) -- No one knows how to get the party started better than Brown Forman's Chief Entertaining Officer Tim Laird.

He's ready for action when "Thurby" and Cinco de Mayo converge to start the Kentucky Derby weekend festivities. Laird is setting up a margarita bar complete with guacamole and a dessert. And if you prefer a little less spice, he's sharing recipes for his Kentucky Peach drink and a bourbon pecan fudge.

Margarita Bar

Set out lemonade as a base for your margaritas along with a good quality tequila (100% blue agave) and a variety of juices and nectars to add additional flavor. Your guests can build their own margaritas with their favorite fruit flavor in addition to an alcohol-free version by simply leaving out the tequila.

Easy Flavored Margarita

In a rocks glass with ice, add:

1½ ounces El Jimador silver tequila

4 ounces lemonade (instead of sweet & sour mix)

1 ounce pomegranate juice (use any juice or nectar for fun flavors)

Squeeze of lime

Stir and garnish with a lime wedge

Tip: Make salt rimmed glasses ahead of time, but only salt half the glass so your guests can have salt or no salt.

Guacamole Bar

Start by making a basic guacamole:

4 avocados, ripe but firm, halved, pit removed

½ lime, juiced

Kosher salt

Fresh ground pepper

1/4 cup red onion, finely chopped (optional)

2 tablespoons cilantro, finely chopped (optional)

Dash of hot sauce (optional)

Scoop out the insides of the avocados into a bowl and smash with a fork. Stir in the lime juice and salt and pepper to taste. Add onion, cilantro and hot sauce, if you wish. Serve immediately with chips, tacos or fajitas.

Serves 4 - 6

Guac Toppers:

Crumbled Bacon

Diced shrimp

Diced bell peppers (any color)

Diced red onions

Chopped cilantro

Pico de gallo

Sliced jalapeños

Corn (fresh, frozen or grilled)

Black beans

Cotija (crumbled Mexican cheese)

Hot sauces

Apple Cinnamon Enchiladas

1 (20-ounce) can apple pie filling

6 (8-inch) flour tortillas

2 teaspoons sugar

½ teaspoon cinnamon

2 tablespoons butter, melted

Caramel syrup

Whipped cream or ice cream (optional)

Preheat oven to 350 degrees.

In a small bowl, combine the sugar and cinnamon.

Spoon the pie filling evenly onto the center of each tortilla. Roll tortillas and place seam side down on a lightly greased baking sheet. Brush each roll with melted butter. Bake for 20 minutes. Sprinkle with the cinnamon sugar mixture and let cool. Cut each roll in half, drizzle with caramel syrup and serve with whipped cream or ice cream, if desired.

Serves 6

Kentucky Peach

In a shaker with ice, add:

1½ ounces Woodford Reserve bourbon

½ ounce peach schnapps

2 ounces lemonade

1 ounce peach nectar

Squeeze of lemon

Dash of peach bitters or aromatic bitters

Shake and strain into a rocks glass with ice

Garnish with lemon twist or peach slice

Bourbon Pecan Fudge

20 ounces dark chocolate chips

1 14-ounce can sweetened condensed milk

2 ounces Woodford Reserve bourbon

2 teaspoons vanilla

½ teaspoon salt

2 cups pecans, chopped, lightly toasted

Line an 8 x 8-inch baking dish with waxed paper, leaving a 2-inch overhand on each side.

In a large, microwaveable bowl, add the chocolate chips. Heat on high for 90 seconds. Remove and stir well. Repeat for another 90 seconds and stir until fully melted. Add the sweetened condensed milk, bourbon, vanilla and salt. Stir until smooth. Add the nuts and stir until fully incorporated, then pour into the prepared pan. Refrigerate for 1 hour, or until firm. Using the waxed paper, lift the fudge out of the pan and turn onto a cutting board. Remove the waxed paper and cut into 8 slices by 8 slices to make 64 one-inch squares. Wrap the fudge in waxed paper and store in an airtight container in the refrigerator for up to one week.

Tim Laird on Facebook - CLICK HERE.

Tim Laird on Twitter - CLICK HERE.

To buy Tim's cookbooks "That's Entertaining!" CLICK HERE.

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