Kentucky Hot Brown

Kentucky Hot Brown

8 slices of bacon

4 slices of turkey breast

4 slices of toast

4 slices of tomato

1 tablespoon flour

1 tablespoon butter

1 cup millk

1 1/2 cups grated cheddar cheese, swiss cheese, parmesan cheese combination (I just use whatever I have on hand)

extra Parmesan cheese to sprinkle on top

• Cook the bacon until crisp.
• To make the mornay sauce, in a saucepan, melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens. Add cheese and stir until well blended.
• Place toast in a baking pan placing a slice of turkey on each piece of toast.
• Pour cheese sauce over turkey and place a tomato slice in the center of each sandwich.
• Then put a piece of bacon on either side of the tomato.
• Place under the broiler until the cheese starts to bubble and begin to turn slightly brown.

The Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. When Tara came out to visit, she stayed at the Brown Hotel, and it was really fun to hear all about the history of this hotel and the creation of the Kentucky Hot Brown.

I first had this at Lynn's Paradise Cafe, one of our favorite restaurants while we lived in KY. Here's a couple of pictures of us the last time we were there (we flew out in 2005 just for Thunder Over Louisville). Will was only 4 months old. What a cutie pie!

I usually make these open face sandwiches (they're called sandwiches, but there's no way you want to eat this without utensils) every year after Thanksgiving time with our leftover turkey. Yummy, cheesy goodness! And it always reminds us of the good old KY days.

Mint Julips

Mint Julep

A 10-ounce glass filled with crushed ice
4 fresh mint leaves
2 tablespoons mint simple syrup (recipe below)
Ginger Ale (in place of the KY bourbon of course)
1 small cocktail straw to stir drink

Place 2 tablespoons of mint simple syrup and a tall spring of mint into a 10-ounce glass. Press the mint leaves into the glass using the back of a spoon to release the flavor. Fill the glass with crushed ice, and add ginger ale.

Mint Simple Syrup

2 cups water
2 cups sugar
8 sprigs of fresh mint
Add sugar to boiling water. Continue to boil for about five minutes, or until sugar dissolves; do not stir.
Place 8 sprigs of mint in an airtight, plastic container, and pour the sugar-and-water mixture over the mint. Refrigerate.

When we were living in KY we bought a bunch of these souvenir mint julip glasses. I fondly remember the derby parties that we used to have with our ward. We made "mormon mint julips" and wore our derby hats and had a great time. I always thought I'd have a KY derby party every year after we graduated and moved back to Utah, but it hasn't happened yet. I have made these mint julips many times though!

I grow mint in my herb garden on the side of the house for this very purpose!

KY Derby Pie

1/2 c. flour
1 c. sugar
1 c. walnuts or pecans
1 c. chocolate chips
2 eggs lightly beaten
1 stick butter-melt and cool
1 teaspoon vanilla

Preheat oven to 325.

Combine sugar and flour. Add melted butter, eggs, and vanilla to flour mixture and mix until well blended and smooth. Stir in walnuts and chocolate chips. Spread into a deep dish unbaked pie shell. Bake at 325 for 45 minutes. Cool and serve warm with a dollop of whipped cream or a small scoop of ice cream.

This is the pie that I like to make for Thanksgiving dinner! Of course we have pumpkin pie too, but this one is my favorite--I have to have my chocolate!