Saturday May 7
We love to gather a few friends for our traditional Kentucky Derby party on the first Saturday in May. And of course, mint juleps are the obligatory drink.
Mint Syrup for Juleps (makes about 1/2 cup)
1 cup water
1 cup sugar
1 bunch mintleaves, preferable tip leaves, no stems
In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Take pan off heat, add mint leaves, bruise them in the syrup, and allow to steep an hour. Strain, then refrigerate syrup until cold, at least 3 hours. (Can be prepared 1 week ahead; cover and keep refrigerated.)
Fill the julep cup with shaved ice, pour in one part bourbon to two parts syrup, and add a mint sprig as muddler.
We also had varied beers and wines, including Julie's yummy Cupcake sauvignon blanc.
For appetizers (and to take up whatever potables we were drinking), Stephanie and Steven brought bocconcini and smoked salmon salad on brown bread; Archie brought dolmades and avgolemoni that he and Sharon had made (she later told me with cilantro instead of parsley); and Julie brought shrimp wrapped in bacon.
After the race, we served Holt's big crockpot of venison chili, made with onions, pintos, and just the kiln-dried chile de Nuevo Mexico that Phoebe had brought us. Didn't even need any tomato.
We ended the evening with sliced fresh pineapple and strawberries, plus tastings of Buffalo Trace and Old Weller bourbon. How Kentucky is that?
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