This dinner totally hit the spot after a long, hot and very errand filled day. I would definitely make this dinner a few times again, before next year's Derby. The girls and I were everywhere gathering up the last minute project supplies, grocery shopping, searching for a few summer clothes pieces and the inevitable girls outing luncheon which gives us some girl talk time and gets me caught up on all the goings on with them, their friends and classmates, because I try to be an "in the know" mom like that.
Kentucky Hot Brown Panini
Panini:
roasted turkey breast (enough for 2 large sandwiches)
4 slices thick hickory smoked bacon, cooked
4 slices Heirloom tomatoes, lightly salted and peppered and broiled in the oven
Mornay Sauce (recipe below)
4 slices thick brioche bread (pullman style, if possible)
Mornay Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk
1/2 cup grated, good sharp cheddar cheese
1/4 cup grated Pecorino Romano
Kosher salt and freshly ground white pepper, to taste
Dash Worcestershire Sauce
4 slices thick hickory smoked bacon, cooked
4 slices Heirloom tomatoes, lightly salted and peppered and broiled in the oven
Mornay Sauce (recipe below)
4 slices thick brioche bread (pullman style, if possible)
Mornay Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk
1/2 cup grated, good sharp cheddar cheese
1/4 cup grated Pecorino Romano
Kosher salt and freshly ground white pepper, to taste
Dash Worcestershire Sauce
For panini:
Preheat Panini Grill. Put the heat on a lower setting at first.
Assemble the sandwich layering the bread, turkey, tomatoes, bacon and finally topping with a little Mornay Sauce and the bread.
When the grill is ready, place sandwiches on the grill for a few minutes until sandwich is warmed throughout.
Turn up the heat for a few minutes, checking to make sure the bread is nicely browned and toasted. Remove and serve with additional Mornay Sauce, if desired.
For Mornay Sauce:
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to medium-low and whisk in the grated cheeses until they have completely melted. Add salt, freshly ground white pepper and Worcestershire Sauce to taste. Serve immediately.
Preheat Panini Grill. Put the heat on a lower setting at first.
Assemble the sandwich layering the bread, turkey, tomatoes, bacon and finally topping with a little Mornay Sauce and the bread.
When the grill is ready, place sandwiches on the grill for a few minutes until sandwich is warmed throughout.
Turn up the heat for a few minutes, checking to make sure the bread is nicely browned and toasted. Remove and serve with additional Mornay Sauce, if desired.
For Mornay Sauce:
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to medium-low and whisk in the grated cheeses until they have completely melted. Add salt, freshly ground white pepper and Worcestershire Sauce to taste. Serve immediately.
Bluegrass Salad
Courtesy of Southern Living Magazine
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter or margarine
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips*
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter or margarine
3/4 cup walnuts
2 heads romaine lettuce, torn
2 pears, chopped
1 cup asparagus tips*
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
Whisk together first 4 ingredients. Chill at least 1 hour.
Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.
Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
Derby Pie Bars
Courtesy of thekitchn.com
For the shortbread crust
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed
For the filling
12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons bourbon or whiskey (or more to taste)
1 1/2 cups chocolate chips
1 1/2 cups chopped walnuts
Vanilla ice cream, for serving
Preheat oven to 350°.
To make the crust, combine the powdered sugar, flour, and salt In the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter. Whatever is easiest for you.) Firmly pat the mixture into the bottom of a 9 x 13 inch baking dish. Bake the crust for about 20 to 23 minutes until just lightly golden.
To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, approximately 25 minutes. Allow bars to cool for at least 30 minutes before cutting into 2-inch squares (or desired size).
Serve with vanilla ice cream.
Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon.
Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing.
Derby Pie Bars
Courtesy of thekitchn.com
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed
For the filling
12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons bourbon or whiskey (or more to taste)
1 1/2 cups chocolate chips
1 1/2 cups chopped walnuts
Vanilla ice cream, for serving
Preheat oven to 350°.
To make the crust, combine the powdered sugar, flour, and salt In the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter. Whatever is easiest for you.) Firmly pat the mixture into the bottom of a 9 x 13 inch baking dish. Bake the crust for about 20 to 23 minutes until just lightly golden.
To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, approximately 25 minutes. Allow bars to cool for at least 30 minutes before cutting into 2-inch squares (or desired size).
Serve with vanilla ice cream.
