Archive for the ‘Drinks’ Category

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French 75

Saturday, September 28th, 2013


Someday before I hang up my spatulas, I want to create a cleverly named drink. What a great legacy to leave friends and family—at every family occasion or celebration—my drink could be served and I would be there in spirit!! Read more…

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The Panaché and The Monaco

Friday, June 25th, 2010

So there we were sitting in a café in Provence, ready to order a coffee crème, when our friend asked, “have you ever tried Panaché, or a Monaco?  We had not, and we did—I ordered the Panaché and my husband the Monaco.  Read more…

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Derby Day Mint Juleps and Benedictine Dip

Friday, April 30th, 2010

Saturday marks the 136th Kentucky Derby, a day right up there with the Super Bowl, the NBA finals and Wimbledon for giving us great excuses to have a party!  Post time is set for about 6:15 p.m.—the perfect hour for a refreshing cocktail and a cool and creamy dip to honor the occasion.  We’re serving mint juleps and Benedictine dip (named for Benedict’s restaurant in Louisville) with crackle bread—nothing too fancy, but honoring the culinary traditions of the day.

If you’re feeling really “authentic,” you could complete the menu and have Derby Hot Browns (turkey, bacon, cheese and cream gravy open-faced sandwich extravaganzas) or Kentucky burgoo  (a thick stew of beef, chicken, pork and vegetables).

We may just keep practicing our southern drawl and skip right to Derby Pie.  Cheers to this year’s Run for the Roses!

Traditional Mint Juleps

Serves 4


Premium Bourbon Whisky (we like Maker’s Mark)
Fresh mint (a nice big bunch), rinsed and dried
1 Cup of water (preferably purified)
1 Cup of granulated sugar
Crushed Ice

In a saucepan, combine the water and the sugar and boil together for about 5 minutes until it is clear.  Put ¼ cup of mint leaves in a glass container, pour the simple syrup over them and allow the mixture to cool (the longer the better for the best minty flavor).  When you’re ready to serve, half fill a julep cup (preferably silver) with crushed ice.  Add one tablespoon of the syrup and two ounces of bourbon to the cup, and fill to the top with more crushed ice.   Stir until the outside of the cup is frosted and garnish with a sprig of fresh mint.

Benedictine—A Derby Day Dip

Makes about 1 ½ Cups


1 large cucumber
8 ounces cream cheese, softened
3 tablespoons grated onion
1/2 teaspoon salt
¼ teaspoon garlic powder
2 tablespoons mayonnaise


Peel, grate, drain and squeeze as much moisture as you can out of the grated cucumber.  Put the cucumber and all of the remaining ingredients in a food processor and pulse until combined.  Let the dip chill for an hour or so to let the flavors blend and then serve with crisp crackers.

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