« Home | Lobsters.... » | Feliz Cinco De Mayo! » | Blue Grass Winners » | Savoring San Francisco » | The Secret Life of Food » | Williams-Sonoma Cookies & Biscotti » | A Taste of Aloha » | Happy Chef Blogging Friday! » | Portland's Palate » | Rhubarb! » 

Friday, May 06, 2005 

Happy Day Before Kentucky Derby Blogging Friday


Posted by Hello We interrupt our regularly Happy Chef Blogging Friday to bring you a special Kentucky Derby Edition.

Who am I liking...well....I think that BELLAMY ROAD is the horse to beat. AFLEET ALEX just might be able to do that. BANDINI and WILKO are good midpackers who will be coming down the stretch when the speedballs are stopping. And a little underlay longshot, HIGH FLY. Time to play those exactas and trifectes as "Roady" and "Alex" are going to be going to post under very low odds.

All eyes and taste buds turn to Kentucky this time of year. We alreay brought you the official drink of the Derby, THE JULEP, so now for a recipe that includes something that is Kentucky bluegrass born and bred, just like the Thoroughbred champions the state is known for.

What am I talking about you ask....BOURBON!

Bourbon, named for its birthplace, Bourbon County, Kentucky, has a long rich tradition in the Bluegrass. The state's abundance of pure limestone water assures the distillation of a smooth, consistent product. The geographical location, central to the corn growing regions, maintains a steady supply of bourbon's chief ingredient. And the temperate climate of Kentucky is the perfect setting for the slow, even aging so critical to the production of fine, distilled spirits.

The creation of bourbon is accredited to Elijah Craig, a Baptist minister and an early President of Georgetown College, Kentucky. The year was 1789. The good parson was searching for a new and different taste in whiskey. Bourbon was the result.

Corn was the new component that separaated bourbon from other distilled whiskey. Elijah Craig combined corn, rye and barley malt with Kentucky's famous limestone water to produce the first alcoholic beverage truly creatred in the United States.

BOURBON BALLS from CordonBlueGrass from the Junior League of Louisville, KY

5 cups crushed vanilla wafer crumbs
2 cups powdered sugar
4 tablespoons cocoa
2 cups chopped nuts
6 tablesppons light corn syrup
1 cup bourbon (approx.)
Additional powdere sugar

In large bowl combine cookie crumbs, sugar, cocoa and nuts; stir with large spoon.
Add corn syrup and bourbon; mix well with spoon.
With about a tablespoon of dough, roll between palms of hands to make a ball.
After all balls have been made, roll in additional powdered sugar.
Store in a cool place.

Prep Time: 45 minutes / Yield: 4 1/2 dozen

These will keep in a refrigerator or freezer for a long time. You may want to re-roll in sugar if they sit for a while (which they generally don't) These are a Kentucky favoritre for Christmas greetings...or Derby parties!

You're killin' me! You know my mint hasn't come in yet, we're having a slow spring. I'm going to the Farmer's Market tomorrow, I may just have to break down and buy some for the derby.

Post a Comment

Links to this post

Create a Link

MY INGREDIENTS

  • I'm Cookie Jill
  • From Santa Barbara, California, United States
Recipe of Me

Click for Santa Barbara, California Forecast


Local Food and Local Farms

www.flickr.com
This is a Flickr badge showing public items from santa barbarian tagged with Food. Make your own badge here.
Help end world hunger

LOCAL LINKS