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Fox & Food: Mint Juleps and Other Kentucky Derby Favorites

Audio clip:

Celebrate the first jewel in the triple crown with favorite Kentucky Derby drinks and snacks.  Maker's Mark COO Rob Samuels chats with Fox News' Lilian Huang Woo about one of the most iconic drinks in the South, American Pharoah, and growing up in one of the oldest whiskey-producing families in the world.

   Take a LISTEN:

Candied Bourbon popcorn Photo courtesy 8UP/Lori Mattingly
Candied Bourbon popcorn
Photo: Lori Mattingly

Candied  Bourbon  Popcorn

Chef Jacob Coronado, 8UP Louisville, KY 

4 cups popped popcorn

.25 lb chopped high quality bacon

.5 cup bourbon

2 tbl butter

1 cup dark brown sugar

1 tbl bourbon barrel smoked sea salt

in small pot, cook alcohol out of bourbon.

in separate pot, render bacon fat and pull bacon out of pot

add in butter and brown sugar and stir on med heat until every thing has melted together

add bacon and bourbon to mixture once alcohol is cooked out.

once everything is thoroughly mixed together take off heat and fold in popcorn

place in serving bowl and sprinkle sea salt over popcorn.

 

1Maker's Mark Mint Jule1p

Maker's Mark® Mint Julep

1-1/2 parts Maker's Mark® Bourbon

Fresh mint

2 tablespoons simple syrup* muddled with mint

Splash of distilled water

Powdered sugar

Mix together simple syrup* muddled with mint, Maker's Mark® Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top. Sprinkle top of ice with powdered sugar. Garnish with a mint sprig.

*Simple syrup

1 cup granulated sugar

1 cup distilled water

1mintjulep2Maker's Mark® Strawberry Julep

2 parts Maker's Mark® Bourbon

2 fresh strawberries

1 part simple syrup*

6 mint leaves

1 part fresh lemon juice

Muddle strawberries, mint leaves and simple syrup in mixing glass. Add Maker's Mark® and lemon juice and fill with ice. Shake well and double strain into a martini glass.

*Simple syrup

1 cup granulated sugar

1 cup distilled water

Follow Lilian Woo on Twitter: @LilianNY

Pork Sliders courtesy: Southern Living photo: Hector Sanchez
courtesy: Southern Living
photo: Hector Sanchez

Pork Tenderloin Sliders

Ingredients

2 pork tenderloins (about 2 1/2 lb.), trimmed

3 tablespoons olive oil, divided

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 cup firmly packed dark brown sugar

2 tablespoons Dijon mustard

3 tablespoons fresh thyme leaves

2 tablespoons chopped fresh rosemary

20 slider buns or dinner rolls, split

  1. Preheat oven to 400°. Rub pork tenderloins with 1 Tbsp. oil, and sprinkle with salt and pepper. Stir together sugar and next 3 ingredients; rub over pork.
  2. Cook pork in remaining 2 Tbsp. hot oil in a skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.
  3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with sauces, or wrap tenderloin whole and refrigerate up to 3 days.

courtesy: Southern Living photo: Jennifer Davick
courtesy: Southern Living
photo: Jennifer Davick

Derby Balls 

Ingredients

3 (4-oz.) bittersweet chocolate baking bars, chopped

1 1/2 tablespoons cold butter, cubed

2 teaspoons vanilla extract

9 tablespoons heavy cream

1/4 cup bourbon

1 (5.3-oz.) package pure butter shortbread cookies, crushed

2 cups finely chopped roasted, salted pecans

Wax paper

1. Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.2. Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

 

 

Derby Summer Roll with Mint Julep Ponzu Sauce
Derby Summer Roll with Mint Julep Ponzu Sauce

Chef Jacob Coronado, 8UP Louisville, KY

Ponzu: 

1 cup Soy sauce

3 each Limes Zested and Juiced

.5 cup Sugar

1 bunch of mint

1 tbl. Ginger

1 clove Garlic

1 tbl. Rice Wine Vinegar

Simmer for 20 min and Cool

Spring Rolls

1ea. Vermincelli Noodles

4 qt. Boiling Water

2 tbl. Mae Ploy

2 tbl. Bourbon Barrel Soy

1 tbl. Mirin

1 tbl. Rice wine Vinegar

.25 julienned cucumber (seedless or English)

.25 cup julienned Carrot (thin)

rice paper

sliced avocado

-pour water into bowl with Noodles

-cover for 5 minutes and drain and cool

-mix all wet ingredients with noodles (mae Poly, soy, mirin, vinegar)

-soak rice paper in cold water until soft

-place on dry surface

-build wrap to your liking

Baby Hot Browns Courtesy: Celebrations at Home
Baby Hot Browns
Courtesy: Celebrations at Home

Get the recipe at Celebrations at Home.

Strawberry Cheesecake
 Clay Livingston, 8UP, Louisville, KY

Photo Courtesy: 8UP/Lori Mattingly
Photo Courtesy: 8UP/Lori Mattingly

1 oz. Michael Goddard Gin
1 oz. Giffard Creme des Fraise des Bois
.5 oz simple syrup
.5 oz lemon juice
1 oz. Ricotta cheese
Combine all ingredients in a shaker tin, shake with ice, strain into cocktail glass, garnish with a slice of strawberry.

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