KY Derby | Kentucky champagne

I'd never heard of Kentucky champagne until we did a wedding at my job that asked for it.  It's a cocktail made from bourbon and Ale-8 (Ale-8 is a soda made in Kentucky).  I thought I'd give it a try one day, and it's one of my favorite cocktails because it is so easy and delicious!  If you don't have access to Ale-8, then ginger-ale would be a good substitute.

 {Kentucky champagne}

 {getting everything ready to make the drinks}

 {just bourbon and Ale-8}

 {pretty it up with cute straws and mint}

Kentucky champagne**

makes 6 drinks

4 1/2 oz bourbon, your favorite
6 pack of Ale-8
ice
pretty straws
mint (optional for garnish)

1. Place ice and 3/4 oz bourbon in the bottom of a glass.
2. Open 1 Ale-8 and pour over ice and bourbon.
3. Stir with straw a few times.
4. Serve garnished with mint.

This is a good option for those non-bourbon drinkers (like me) although you want to get into the spirit of the Derby and drink bourbon.  How do you like to drink your bourbon?

 **Please drink responsibly because this recipe does contain alcohol!

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KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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pleasing your palate | Kentucky Derby

This Saturday is the Kentucky Derby!  It's a rite of passage meaning that spring is here, no more frosts, and that we can plant our gardens.  Also, it's a good excuse to get dressed up, have a party, and have a great time!

Below are some recipes for your Derby party this weekend, but come back every day this week for new recipes like country ham balls and bread pudding!

bourbon mushroom sauce 

 chickpea and kale salad 

fried apples

 gooey cinnamon squares

 KY Bourbon Barrel Ale beer cheese

 mint julep

 peach raspberry mint julep

 shaved asparagus pizza

 sorghum cake

 steak and beer cheese nachos

Do you have a Derby party?  What kinds of foods do you like to serve?

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balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
5. Add in the other tablespoon of butter. 
6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
7. Pour in the cream and Parmesan cheese and stir to combine.
8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
9. Serve with additional Parmesan cheese sprinkled over the top.

If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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