The round of galas among the movers and shakers is played out prior to Derby Day, the first Saturday in May. But what good times! Kentucky blue bloods under white party tents on thoroughbred farms dining, dancing and drinking mint juleps.
The pre-race festivities in the genteel bluegrass country around Lexington are concurrent with the folksy Kentucky Derby Festival in the river town of Louisville, home of Churchill Downs. This year, some 150,000 people are expected to crowd the stands and the infield for a day of wagering and waiting, of high jinks and picnics prior to the 126th running of the Derby on May 6.Kentucky Country Ham is on the menu in the homes of many Derby Day celebrants. It is featured on the First Saturday in May Derby Brunch, one of several hostess menus in "Splendor in the Bluegrass," a collection of recipes compiled by the Junior League of Louisville Inc.
Country hams can be quite salty to the uninitiated, but the taste is incomparable, according to "The Joy of Cooking," the cooks' bible from Scribner. "It takes some time to extract enough salt to make the ham palatable, but the end result is well worth the effort."
The "Splendor in the Bluegrass" method for cooking a country ham has the ham wrapped in foil and baked with Coke or another cola drink and baked.
Other items on the brunch menu include a frittata, a green bean salad and fresh seasonal fruit; Grits Gruyere, Buttermilk Cheese Biscuits and Triple Turf Pie.
KENTUCKY COUNTRY HAM
1 whole Kentucky country ham, 16 to 20 pounds
4 cups cola
Place the ham in a large container with water to cover and soak for 24 hours. Drain and scrub the ham with a brush. Add fresh water and let stand overnight. Repeat the process again, if needed.
When ready to cook, preheat the oven to 350 F.
Arrange 2 layers of heavy-duty foil in a large roasting pan and place the ham, scrubbed and drained, in the center. Add the cola and seal the foil tightly. Roast for 15 minutes per pound. Remove from the oven and let it stand, sealed, until it reaches room temperature. Remove from the foil, reserving some of the pan juices, and trim.
Serve sliced, at room temperature. Or fry and serve with ham gravy (recipe follows). Makes about 25 servings.
DELICIOUS HAM GRAVY
1/3 cup flour
3 tablespoons butter
2 1/2 cups milk or half-and-half
1/2 cup pan juices
Salt and pepper to taste
In a skillet, brown the flour over medium heat, stirring constantly. Stir in butter to form a paste. Gradually add milk or half-and-half, whisking constantly until smooth. Whisk in the pan juices. Bring to a boil, reduce the heat and cook until desired consistency, whisking occasionally. Remove from heat and season with salt and pepper. Gravy will thicken as it cools; if needed, add a little more milk or pan juices. Makes about 3 cups.
GRITS GRUYERE
4 cups milk
1/2 cup (1 stick) butter
1/2 teaspoon salt
1 cup quick-cooking grits
6 ounces shredded Gruyere cheese
Red pepper sauce or cayenne pepper to taste
1/2 cup grated Parmesan cheese
Preheat oven to 350 F.
In a heavy saucepan, bring the milk, butter and salt almost to a boil and stir in the grits. Cook until thickened, stirring constantly. Remove from heat and stir in Gruyere cheese and red pepper sauce or cayenne. At this point, beat with an electric mixer for creamier grits.
Spoon into a buttered 2-quart baking dish and sprinkle with Parmesan cheese. Bake for 15 to 30 minutes or until set. Broil for 5 minutes to brown the top. Makes 8 to 10 servings.
BUTTERMILK CHEESE BISCUITS
1 1/4 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons chilled butter, chopped
1/2 cup packed shredded sharp Cheddar cheese
1/2 cup packed shredded Jack cheese
1/2 cup grated Parmesan cheese
2/3 cup chilled buttermilk
Preheat oven to 400 F. Lightly butter a baking sheet and set aside.
Combine flour, sugar, baking powder, baking soda and salt in a bowl and mix well. Cut in the butter until crumbly. Stir in the three cheeses. Add the buttermilk gradually, stirring constantly until mixed.
Drop the dough by 1/4 cupfuls 2 inches apart onto the baking sheet. Bake for 16 minutes or until golden brown. Remove the biscuits to a serving platter. Serve warm or at room temperature. Makes 10 biscuits. Recipes from: "Splendor in the Bluegrass."
TRIPLE TURF PIE
1 1/4 cups flour
1/4 cup sugar
Cinnamon to taste
1/2 cup (1 stick) butter, chilled
1 1/2 tablespoons beaten egg
1/2 teaspoon vanilla extract
To make the pastry shell, combine the flour, sugar, cinnamon and butter in a food processor container and process until crumbly. Add the egg and vanilla in a stream, processing constantly until the mixture forms a ball. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350 F.
Place the chilled pastry on a lightly floured surface and roll it to fit a 9-inch pie plate. Place in a pie plate and flute the edges. Set aside.
For the filling:
1/2 cup (1 stick) butter, melted, cooled
1/2 cup flour
2 eggs, lightly beaten
1 cup sugar
1 to 2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup chopped pecans
Combine the butter, flour, eggs, sugar, whisky and vanilla extract in a bowl and mix well. Stir in the chocolate chips and pecans. Spoon the mixture into the unbaked pastry shell. Bake for 30 minutes. Garnish with sprigs of fresh mint and serve with whipped cream or ice cream. Makes 6 to 8 servings. Recipe courtesy of Early Times whisky and "Splendor in the Bluegrass."