Hot Brown and Mock Mint Julep

It's a good thing I didn't put money on my Kentucky Derby pick, Thousand Words, as he was scratched from the race after getting spooked, rearing, and falling in the paddock shortly before post time. Fortunately, he is perfectly fine, although his trainer suffered a broken arm/hand. Congratulations to Authentic, winner of the very exciting 146th running of the Kentucky Derby. 

I didn't end up making burgoo or Derby pie for our 3-person party, but I did make hot browns for the first time. I served them with mock mint juleps and both were delicious. I brought the recipe for the Hot Brown home from our visit to the Brown Hotel where it was invented. I found the mint julep recipe at Taste of Home. I'm officially adding both to Our Favorite Recipes. Below you'll find the recipes as I made them, slightly modified from the originals. I didn't get a good picture of the mint juleps, so I guess I'll just have to make them again. Soon.

Hot Brown

(serves 3)

6 strips of bacon

2 oz. flour

8 oz. heavy cream

8 oz. milk

1/2 c. pecorino romano cheese, plus 1/4 c. for garnish

salt and pepper

12 oz. sliced turkey

3 slices thick white bread

tomato, cut into wedges

paprika

Cook the bacon until crisp, reserving 2 oz. of bacon grease. Remove the bacon from the pan, then slowly whisk the flour into the bacon grease to form a roux. Cook for 3 minutes over medium heat, stirring frequently. Whisk cream and milk into the roux until smooth, then cook for 2-3 minutes until thickened. Remove from heat and slowly whisk in 1/2 c. cheese. Add salt and pepper to taste. 

Cut the crusts off the bread, then place each slice into a separate ramekin. Layer the turkey on top, then pour the sauce evenly over the three ramekins. Add two tomato wedges to each. Sprinkle the remaining cheese evenly over the top, then put the ramekins under the broiler until the cheese starts to brown and bubble. Remove from the broiler, sprinkle with paprika, then cross two pieces of bacon on top. Serve immediately. 

Mock Mint Julep

(serves 3)

1 c. water

3/4 c. sugar

1/2 c. lemon juice

3 sprigs of mint

1 1/2 c. crushed ice

1 can lemon lime soda

3 sprigs of mint

  

Combine water, sugar, lemon juice, and mint into a lidded container. Stir to dissolve the sugar, then add the lid and refrigerate overnight.

To serve, add 1/2 c. crushed ice to each of three glasses. Retrieve the lemon and mint mixture from the refrigerator, discard the mint sprigs, then pour it evenly into the three glasses. Add 1/3 of the can of lemon lime soda to each glass, then garnish with a fresh sprig of mint.