Kentucky Derby Recipes
  • 1 lb. smoked cheddar
  • 1.5 oz. Four Roses® Bourbon
  • 2 oz. pickled jalapeno plus juice
  • 1 teaspoon salt
  • 3 oz. Bourbon Barrel Stout Beer
  • 2 oz. Kentucky Whiskey
  • 1 oz. water
  • 1 tsp. sugar
  • 4 sprigs fresh mint
Preparation: Muddle three springs of mint, sugar, and water in the bottom of a julep cup or highball glass. Fill glass with crushed ice. Add Kentucky Whiskey and stir. Dust fourth mint spring with powdered sugar for garnish.
  • 4 mint sprigs
  • 2 cups cold water
  • 1 1/2 quarts Ale-8-One (6 pack of Ale-8-One)
  • 1 1/2 cups sugar
  • 3/4 cups fresh lemon juice
  • Thin lemon slices
Preparation: Rinse mint and discard stems. Place sugar, water and lemon juice in medium sized bowl. Mix and stir in mint leaves. Allow to stand for 30 minutes. Fill a large pitcher with ice and stir liquid over ice. Add Ale-8-One and lemon slices. Pour into tall glasses. Serves 10.

“Ale-8-One” (pronounced A Late One) is a traditional Kentucky soft drink, tasting of ginger and delicious secret flavorings. At the time of its creation in 1926, it was the latest in soda. Ale-8-One is easy to find in some areas, but if it is unavailable, feel free to use ginger ale as a substitute.
  • 2 cups barbecue sauce
  • 1 1/2 cups bourbon
  • 1 cup honey
  • 1 cup prepared mustard
  • 1/8 teaspoon Worcestershire sauce
  • 1 (32-ounce) package frozen cooked italian-style meatballs, thawed
Preparation: Cook first 5 ingredients in a Dutch oven over medium heat 5 minutes. Add meatballs; bring to a boil. Reduce heat, and simmer 25 minutes. This is an easy hors d'oeuvre, serve with toothpicks. Feel free to dip in Bourbon Beer Cheese!
  • 1 oz. vodka
  • 1 oz. sweet and sour mix
  • 3 oz. cranberry juice
  • Splash of Triple Sec
Preparation: Once the ingredients are mixed, place the Oaks Lily in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.

The Grey Goose Oaks Lily is the official drink of the Kentucky Oaks race. The Oaks is a celebration of the ladies; three-year-old fillies run in the Oaks each year, and ovarian and breast cancer survivors dress in pink and parade down the track. The winner of the Kentucky Oaks race is presented with a lily garland, which inspired the nickname "Lilies for the Fillies."
  • 1/2 cup (1 stick) butter
  • 2/3 cup all-purpose flour
  • 2 cups milk
  • 1 egg, beaten
  • 2 tbsp. ceavy cream
  • 8 Slices whole-wheat or white Bread (toasted and crusts removed)
  • 2/3 cup Pecorino romano cheese
  • 1 lb. (1/8 in. thick slices) turkey
  • 16 strips fully cooked bacon
Preparation: In a medium sauce pan, melt the butter over medium heat and add the flour, stirring with a wooden spoon until the flour is absorbed. Slowly, pour in the milk and stir to incorporate. Stir in the chees and the egg (to thicken). Add the cream; set aside. Preheat the broiler. Place the toasted bread slices onto a large non-stick baking sheet. Evenly divide the turkey among the bread slices. Pour the cheese sauce over the turkey and top with a sprinkling of more Pecorino Romano. Place under the broiler about 6 minutes or until the sauce is thickened and bubbly. To serve, cross 2 strips of the bacon over the top of each sandwich and serve. (Yield: 8 open-faced sandwiches)

The Kentucky Hot Brown is named for Louisville’s Brown Hotel, where the dish debuted in the 1920s. Chef Fred Schmidt perfected the tantalizing Hot Brown as an answer to the usual plate of ham and eggs.
  • 1 large cucumber
  • 12 oz. cream cheese, softened
  • 2 tbsp. grated onion
  • 1/4 tsp. salt
  • 1 tbsp. mayonnaise
  • Pinch of cayenne or Tabasco Dash
  • Green food coloring (optional)
Preparation: Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canapé spread. Thin with sour cream to make a dip for vegetables

Benedictine spread came from the culinary genius of Louisville caterer, Jennie Benedict. She fashioned the spread at the turn of the 20th century, and it is still a local favorite.
  • 1 (16-oz.) package powdered sugar
  • 1/3 cup bourbon
  • 1/4 cup butter, softened
  • 50 pecan halves (about 1 1/4 cups)
  • 2 cups (12 oz.) semisweet chocolate morsels
  • 1 tbsp. shortening
Preparation: Stir together first 3 ingredients until blended. Cover and chill 8 hours. Shape mixture into 1-inch balls. Gently press pecan halves into two sides of each ball. Chill 8 hours. Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper. Chill 1 hour or until hardened. (Yield: 25 balls)
  • 1/2 (15-oz.) package refrigerated pie crusts
  • 1 1/2 cups chopped pecans
  • 1 cup (6 oz.) semisweet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup bourbon or water
  • 4 large eggs
  • 1/4 cup butter or margerine, melted
  • 2 tsp. cornmeal
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
Preparation: Fit Piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot ixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool on wire rack.