LOUISVILLE, Ky. (WDRB) -- Many people will be celebrating Kentucky Derby 151 at home.

WDRB’s Keith Kaiser got some Oaks and Derby entertaining ideas from America’s Chief Entertaining Officer Tim Laird and his friends.

Below you’ll find some recipes created by Tim Laird and Chef David Danielson, compiled in their book, The Bourbon Country Cookbook.

You'll find some classic dishes and some creative twists.

Easy Mint Julep

Makes: 1 cocktail

Our julep uses a mint simple syrup, which is quicker than muddling and makes the drink easy to make for several people at once.

You can make or buy the simple syrup and use it to adjust the sweetness of the drink by adding more or less syrup.

  • 1 oz. Mint Simple Syrup (below)
  • 2 oz. Jefferson’s Bourbon
  • 1 mint sprig, for garnish

Fill a tall glass or julep cup with crushed ice. Add the syrup and then the bourbon.

Top with more crushed ice, add a sipping straw, garnish with the mint, and serve.

 

Mint Simple Syrup

  • 1 part sugar
  • 1 part water
  • 1 part packed fresh mint leaves

In a small saucepan, over medium heat, combine the sugar and water.

Simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat, add the mint leaves, and let the mixture steep for 20 minutes.

Strain before using, pressing on the mint leaves to extract as much syrup as possible.

Note: For an alcohol-free version substitute iced-tea for the bourbon.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

Hot Brown Sliders

During the Roaring Twenties, the Brown Hotel in downtown Louisville drew over 1,200 guests each evening for its dinner dance.

In the wee hours of the morning, when the guests were hungry and weary of dancing, they headed for the hotel’s restaurant.

Chef Fred Schmidt correctly intuited that this nightly crowd would like something a bit more glamorous than ham and eggs at 2 a.m.

His answer was an open-faced turkey sandwich with bacon, tomato, and a delicate Mornay sauce: the Hot Brown was born.

The dish became synonymous with the hotel, Louisville, bourbon, the Kentucky Derby, and general merriment, and it is still served in the hotel’s restaurants and bar.

 

Slice a package of Hawaiian rolls horizontally through the middle.

Spread white cheese dip on both sides of the slider buns.

Layer on the bottom buns:

  • Bacon
  • Turkey slices
  • Tomato slices
  • Top with the top buns
  • Slice into individual sliders

 

Kentucky Mary and Pickle Sandwiches

Kentucky Mary

Makes: 1 cocktail

In a tall glass with ice, add:

  • 1 1/2 oz. Jefferson’s Bourbon
  • 4 oz. Zing Zang Bloody Mary Mix
  • Stir and garnish with a mint sprig.

Pickle Sandwiches

Simply replace the bread in your favorite sandwich with two halves of a large dill pickle.

This is an excellent choice if you are gluten-free or diabetic.

Cut off the ends of a large dill pickle, then slice it horizontally through the middle.

Using a spoon, scrape out and discard the seeds.

This allows space for your sandwich fillings.

 

Build your sandwich by layering on the bottom pickle half:

  • Shredded lettuce
  • Shaved ham
  • Honey mustard
  • Swiss cheese
  • Shaved ham
  • Top with the other pickle half
  • Secure with toothpicks and slice into bite-sized pieces

 

Tomato Watermelon Salad

Makes: 6 servings

  • 3–4 medium heirloom tomatoes, assorted colors, cored and cut into 3/4 inch. chunks
  • 1 small English cucumber, peeled and cut into 3/4 inch. cubes
  • 1 cup 3/4 inch. cubed yellow or red seedless watermelon flesh
  • 1/4 cup sliced red onion
  • 1 tablespoon chopped mixed fresh basil and mint (or any herbs you prefer)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste

In a medium bowl, combine the tomatoes, cucumber, watermelon, red onion, and herbs. Toss gently.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the tomato mixture and toss to coat evenly. Serve chilled.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

 

Bacon and Pecan Pimento Cheese

Makes: 3 cups

  • 12 oz. grated sharp yellow cheddar (3 cups)
  • 12 oz. grated extra sharp white cheddar (3 cups)
  • 1 cup mayonnaise, such as Duke’s
  • 1 (4-oz.) jar diced pimentos, drained
  • 1/4 cup toasted pecan pieces (see note)
  • 1/2 cup cooked and diced bacon (about 8 strips)
  • 1/2 tablespoon Dijon mustard
  • Pinch cayenne pepper
  • Pinch celery seed
  • Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed.

For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes.

When the mixture is completely combined, taste and add salt and pepper as needed.

Transfer to an airtight container and store in the refrigerator for up to 1 week.

Note: To toast pecans at home, preheat the oven to 325°F.

Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.

 

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

 

Bourbon Peach Parfaits

Makes: 4

  • 21 oz. can peach pie filling
  • 2 tablespoons Jefferson’s Bourbon
  • Pound cake, crumbled
  • Whipped cream
  • Pecans, chopped and toasted

In a small bowl, combine the peach pie filling with the bourbon.

In the bottom of a glass layer:

  • Pound cake
  • Peach mixture
  • Whipped cream
  • Pound cake
  • Peach mixture
  • Whipped cream
  • Top with pecans

Repeat with remaining glasses.

Have a tasty Kentucky Oaks and Kentucky Derby 151, Cheers!

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