Kentucky Derby Top 5 Must Haves

Benedictine Spread

This classic invented by Jennie Carter Benedict has been a Kentucky Derby class for over a century!

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 small English cucumber (about 8 ounces), peeled, halved, seeds removed, and roughly chopped
• 2 tbsp. fresh lemon juice
• 1/3 c. fresh dill, plus more for garnish
• 2 scallions, coarsely chopped
• 2 tbsp. mayonnaise
• Kosher salt and freshly ground black pepper
• Carrot sticks, celery sticks, sliced bell pepper, radishes, and crostini, for serving

Steps

• Process cream cheese, cucumber, dill, scallions, lemon juice, and mayonnaise in a food processor until combined. Season with salt and pepper. Garnish with dill.   
• Serve with carrot sticks, celery sticks, bell pepper, radishes, and crostini alongside.

Man o’ War

One of the greats in horse racing and in cocktails.

Ingredients

• 2 ounces bourbon
• 1 ounce orange curaçao or triple sec
• 1/2 ounce sweet vermouth
• 1/2 ounce lemon juice, freshly squeezed
• Garnish: lemon peel
• Garnish: brandied cherry

Steps

• Add bourbon, orange curaçao (or triple sec), sweet vermouth and lemon juice into a shaker with ice and shake until well-chilled. 
• Strain into a chilled cocktail glass.
• Garnish with a skewered lemon peel and brandied cherry.

Bourbon Pulled Pork Sliders

It doesn’t get much more southern than Kentucky Bourbon and pulled pork!

Ingredients

• Bourbon Pulled Pork Sliders
• 1 – 2 teaspoons of canola oil
• 2 – 3 lb. pork shoulder
• 1/2 cup of dark brown sugar
• 1/2 cup of bourbon
• 2 tablespoons of soy sauce
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of Dijon mustard
• 2 tablespoons of ketchup
• 3/4 teaspoon of smoked paprika
• 1 large onion, sliced
• Salt and Freshly Cracked Black Pepper
• Slider buns for serving

Steps

• Season the pork shoulder with salt and pepper.
• In a dutch oven or a stovetop safe slow cooker insert, add the canola oil.
• Over medium high heat, brown the pork shoulder on all sides.
• In a bowl, mix together the dark brown sugar, bourbon, soy sauce, Worcestershire sauce, Dijon mustard, ketchup and smoked paprika until the sugar is dissolved.
• Taste for seasoning and add salt and pepper if needed.
• In the base of the slow cooker, layer the sliced onions.
• Nestle the pork shoulder on top and pour over the sauce.
• Make sure the pork is covered with the sauce, start the slow cooker and set to low.
• Let cook on LOW for 8 hours or so, until the pork is fork tender.
• Halfway through, if possible, turn the pork on the opposite side.
• Remove the cooked pork to a dish and shred the meat using two forks.
• Skim the fat from the sauce and the onions.
• Puree the onions and the sauce using an immersion blender until smooth.
• Pour some of the sauce over the pulled pork until the pork is “wet”.
• Serve on slider buns with a bit of sauce on the side.

Enjoy!