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Archive for July 30th, 2018

We were scheduled for a Progressive Dinner when we returned from Arizona. Our neighbours John and Nancy were the main-course hosts so they chose the theme: the Kentucky Derby. This group is a hoot and everyone chose something fun to wear that was indicative of the Derby. JT and Tom wore bow ties (JT made his bow-tie from a standard tie using this video, don’t you just love Google?!). Iona and I wore crazy hats and Nancy dressed up as a jockey, she is around 5 feet tall and really looked the part. Neighbour John dressed as a stable-hand, all in denim! It was a super fun night that ended somewhere around 2am!

People at the Derby seem to wear brightly coloured clothes and the guys always seem to sport bow ties.

I was responsible for dessert and I went a little crazy and did Mint Julep three ways: Panna Cotta, Macarons and Trifle! You may notice a sablé horse on the plate too but I didn’t like the recipe so it will be ignored. The desserts went over well, the bourbon was noticeable but not overwhelming, as was the mint. I doubt I’ll make these flavours again but it was fun for the night. And yes, we were served Mint Julep’s at Tom and Iona’s as part of our starters.


My crazy hat!

Kentucky Derby, Mint Julep Three Ways

  • Panna Cotta
  • Macarons
  • Trifle

Mint Julep Panna Cotta with White Chocolate Almond Crumb

To print the Mint Julep Panna Cotta, please click here.

Serves 6

Ingredients:

  • 8 g Powdered unflavored gelatin
  • 50 mL Cold water
  • 700 mL Whole milk
  • 75 g Sugar
  • 2 g Tonka bean, finely grated
  • 1 cinnamon stick
  • 1 g small bunch Fresh mint leaves, including stems
  • 1/4 tsp Real Mint extract
  • 65 mL Kentucky Bourbon (to taste and optional)
  • 1-2 tablespoon finely chopped mint leaves

Directions:

  1. Dissolve gelatin in the cold water. Set aside. Lightly rub vessels with a non-flavoured oil, set aside.
  2. Warm milk with sugar, grated tonka bean and cinnamon to 150° F (DO NOT BOIL), add mint leaves and allow to steep for 10 minutes Stir in gelatin until dissolved.
  3. Strain milk mixture through a fine sieve and discard mint. Into the strained mixture, stir in the mint extract and Kentucky Bourbon a little at a time, tasting each time until the desired flavour is achieved. Cool slightly.
  4. Pour into prepared vessels and chill for 2-4 hours or until set.

White Chocolate Almond Crumb

Ingredients:

  1. 50 g white chocolate chips
  2. 5 mL Bourbon
  3. 25 g ground almonds
  4. 15 g coconut flour

Directions:

  1. Melt the chocolate with the bourbon on low heat, stir in the ground almonds and coconut flour, it will be rather thick.
  2. Sprinkle/spread relatively thinly on a Silpat and bake for 3 minutes in a preheated 350° F oven, until golden.
  3. Cool completely and crumble with a fork until relatively fine. Reserve for assembly.

Please click here to print this recipe.

Serves 6

The Blueberries

Ingredients:

  • 300 g Blueberries
  • 125 mL Bourbon

Directions:

  1. Combine the blueberries and bourbon and allow to sit at room temperature for at least 30 minutes or one day.
  2. Strain, reserving the blueberry bourbon. Set aside until assembly.

The Sponge

Ingredients:

  • 4 large eggs
  • 120 g sugar
  • 120 g all purpose flour
  • 1 tsp vanilla
  • 2 tbsp granulated sugar

Directions:

  1. Pre-heat oven to 350° F. Line a 23 cm x 33 cm (9″ x 13″) cake pan or jelly roll pan with parchment paper, carefully folding the corners. Spray with non-stick cooking spray.
  2. Separate the eggs into two medium bowls. Beat the egg whites until stiff peaks form, but not dry. Set aside.
  3. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  4. Fold in 1/3 of the egg whites into the pale egg yolk mixture.
  5. Sift about 1/3 of the flour into the egg yolk mixture, then alternate folding in with the egg whites being careful not to deflate the batter.
  6. Once all of the egg whites and flour have been folded in, the mixture will be thick. Pour carefully into your prepared baking pan and spread out evenly. Bake for 20-25 minutes or until your cake tester comes out clean.
  7. Lift the cake out of the pan using the parchment edges and allow to cool completely.
  8. Measure your Mason jar diameter and select a round cookie cutter of similar size. Cut 12 rounds for the trifle and set aside.

Stabilized Mint Julep Whipping Cream

Ingredients:

  • 3 g unflavoured gelatin
  • 15 mL Cold water
  • 15 mL Bourbon
  • 1 mL mint extract
  • 125 mL whipping cream,
  • 8 g icing sugar
  • 2 g freshly chopped mint, as garnish

Directions:

  1. Dissolve the gelatin in the cold water, mix in the bourbon and mint extract, set aside.
  2. Whip the cream with the icing sugar. Add a bit of the whipped cream to the gelatin mixture and whisk well to combine. Strain this mixture if it’s lumpy. As you are whipping the cream, add the gelatin mixture and whip until well-combined.
  1. Layer one sponge round into the bottom of each mason jar, sprinkle about 5 mL to 10 mL of the reserved blueberry bourbon onto each sponge in the mason jar. Add about 15 blueberries on top of the sponge in each jar. Using a pipping bag, trop the blueberry layer with the stabilized whipped cream. Sprinkle lightly with the chopped mint garnish.
  2. Layer the second sponge on top of the whipped cream, sprinkle about 5 mL to 10 mL of the remainder of the reserved blueberry bourbon onto each sponge in the mason jar. Top with the whipped cream and finish with about 12-15 blueberries in each jar. Sprinkle with the remaining mint garnish. Tightly close lid and refrigerate until serving.

Mint Julep Macarons

Makes about 10 macarons (four ;-)for the cook!).

To print this recipe, please click here.

Ingredients:

  • 35 g blanched, finely ground almond meal or flour
  • 58 g icing sugar
  • 1 large egg white, room temperature
  • 25 g granulated sugar
  • A pinch of gel food colouring (I used green)

Directions:

  1. Pre-heat the oven to 350° F. Line your baking sheet with parchment with circle-round templates beneath it (this is a more detailed account of this recipe).
  2. Combine the almond meal with the icing sugar and sift a few times, discard or reserve the larger bits for something else.
  3. In the small bowl of your stand mixer, whisk the granulated sugar and egg white together by hand and then beat on #4 for 2 minutes, #6 for 2 minutes.
  4. Add the pinch of food colouring now and beat for a final two minutes on #8.
  5. Pipe onto the prepared parchment onto the circle-rounds. Tap the baking sheet on the counter to remove any air bubbles and bake for 13 minutes or until feet have developed but the cookie does NOT brown. Cool on parchment and remove carefully. Fill with Mint Julep Buttercream (recipe below).
  6. Unfilled cookies may be kept in the freezer for up to one month in an air-tight container.

Mint Julep Buttercream

Ingredients:

  • 57 g butter (softened)
  • 200 g icing sugar
  • 2.5 mL mint extract
  • 25 mL bourbon
  • 2.5 mL brandy
  • Gel food colouring of choice

Directions:

  1. Combine softened butter with the icing sugar, mint extract, bourbon and brandy and beat until extremely light and fluffy.
  2. I wanted this buttercream to resemble the colour of bourbon so I coloured it with a little brown, red and yellow gel colouring.
  3. Fill a piping bag with the buttercream and fill each half cookie carefully. Top with the second half of the cookie. Store on its side in an air-tight container in the fridge. Cookies remain fresh for up to one week. Allow to come to room temperature before serving, but make sure the room isn’t too warm otherwise the buttercream will melt.

Mint Julep Four Ways Plating

  1. Sprinkle the white chocolate crumb on one side of the plate. Top with the mint julep pannacotta and garnish with small mint leaves.
  2. Add the macaron on its side and finish with the uncovered trifle. Serve with a shot of bourbon, or pass like we did (I just thought it looked nice for the photo).

The horse cookie was a sablée that did not work out as well as I had hoped. Recipe will not be forthcoming. Yes, I bought a horse cookie cutter!

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