Text 12263, 130 rader
Skriven 2008-08-18 20:34:58 av Allen Prunty (1:2320/100)
     Kommentar till en text av Janis Kracht
Ärende: Re: butter 'em up
=========================
Janis Kracht wrote:

> Lol.. well, I'll gladly take the 10 I lost last month :)
> 
> Take care,
> Janis
> 

Janis...

I could send you a few of Louisville's famous fattening goodies.  Did 
you have a Hot Brown when you were here?  Don't forget to finish up with 
a slice of Derby Pie.  (And we don't count fat, carb or calories for 
this meal... it's astronomical).

Allen

Kentucky's Legendary Hot Brown Recipe
http://www.brownhotel.com/dining/hot-brown.html

The History of The Brown Hotel's "Hot Brown"

With so much to boast - award-winning dining, breathtaking 
turn-of-the-century architecture, and attentive, caring service - some 
may wonder, "Why the Hot Brown?" Here is the history behind this now 
legendary dish…

In the 1920's, The Brown Hotel drew over 1,200 guests each evening for 
its dinner dance. In the wee hours of the morning, the guests would grow 
tired of dancing and retire to the restaurant for a bite to eat. Diners 
were growing rapidly bored with the traditional ham and eggs, so Chef 
Fred Schmidt set out to create something new to tempt his guests' 
palates. His unique creation was an open-faced turkey sandwich with 
bacon and a delicate Mornay sauce. Exemplifying our unending dedication 
to serving our guests, The Hot Brown was born!

And now The Hot Brown - a Louisville tradition with worldwide appeal - 
has been featured in Southern Living Magazine, The Los Angeles Times, 
NBC's Today Show, as well as being included as a regular entry in many 
of the finest cookbooks.



The Legendary Hot Brown Recipe

Ingredients:
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough 
to absorb all of the butter). Add milk and Parmesan cheese. Add egg to 
thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in 
whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) 
dish. Cover the toast with a liberal amount of turkey. Pour a generous 
amount of sauce over the turkey and toast. Sprinkle with additional 
Parmesan cheese. Place entire dish under a broiler until the sauce is 
speckled brown and bubbly. Remove from broiler, cross two pieces of 
bacon on top, and serve immediately.


-----------------------

Derby pie is a pastry created in the Melrose Inn of Prospect, Kentucky, 
USA, by George Kern with the help of his parents. It is often associated 
with the Kentucky Derby.

The pie is a chocolate and walnut tart in a pie shell usually with a 
pastry dough crust. It is also commonly made with pecans, chocolate 
chips and Kentucky Bourbon. Popular additions are butterscotch, caramel, 
and other types of nuts.

The name "Derby Pie" is a registered trademark of Kern's Kitchen, which 
registered the name in 1968. The company uses the name in the form 
"DERBY-PIE®" in official literature and advertisements. Kern's Kitchen 
diligently guards the trademark and secret recipe, which is known only 
to a small group of Kern family members and a single Kern's Kitchen 
employee (who actually mixes the recipe today). The company has filed 
several lawsuits over the years to protect its commercial rights. 
Because of this, others who make similar pies have had to alter their 
recipes slightly and/or use a different name (such as "Pegasus Pie", a 
reference to the Pegasus Parade at the Kentucky Derby Festival and May 
Day Pie, in reference to the First Saturday in May, the day of the 
Kentucky Derby).

Kentucky Derby Pie Recipe

What's a horse racing party without a yummy dessert like Kentucky Derby 
Pie? Here's a recipe bound to make your mouth water and your guests ask 
for seconds.

INGREDIENTS:

Single pie crust, which you can make from your very own recipe. If 
you're too rushed for that, we recommend those wonderful Pillsbury 
crusts that you merely have to put in the pie pan and crimp! Find them 
in the refrigerated biscuit section of the supermarket.

Filling:

1/2 cup butter, melted and cooled

2 eggs

1 cup sugar

1/2 cup all-purpose flour

1 cup semi-sweet chocolate chips

1 1/2 cups chopped pecans

2 tablespoons Kentucky Bourbon

Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. 
Stir in pecans, chocolate & bourbon. Pour mixture into pie shell. Bake 
at 350° for about 30 minutes, or until set. Serve with fresh whipped 
cream or vanilla ice cream, or both!
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