Recipes for your Derby party from Brown-Forman


by Amy Stallings

Posted on April 23, 2012 at 12:24 PM

Updated Monday, Apr 23 at 12:49 PM

French Manhattan

In a shaker with ice add:

1.5 ounces Woodford Reserve
½ ounce Chambord
Dash of bitters

Shake and strain into chilled cocktail glass, garnish with a cherry.

Chambord Raspberry Shortcakes

1 pint raspberries
3 tablespoons sugar, plus 8 teaspoons
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cold and cubed
2/3 cup buttermilk
½ cup Half and Half
Buttercream Icing
2 tablespoons Chambord Liqueur
Fresh mint sprigs, for garnish

Preheat oven to 400 degrees F.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup buttermilk and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 16 round 1 1/2-inch biscuits. Transfer the biscuits to a parchment paper lined baking sheet. Brush with half and half and sprinkle
each with 1/2 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly. Combine buttercream icing with Chambord Liqueur; reserve. Split each biscuit, spoon some strawberries on the bottom piece, then Chambord buttercream and top with the other biscuit half. Garnish with fresh mint. 

Rolled Kentucky Country Ham Crepes with Tarragon and Woodford Reserve Mustard Cream

1/2 cup cream cheese
1 tbsp. grainy mustard
1 tbsp. chopped fresh tarragon leaves
1/2 tbsp. Woodford Reserve Kentucky Bourbon
salt, black pepper
5 -9 inch crepes
5 slices thinly sliced country ham
Combine cream cheese,mustard, Woodford Reserve Kentucky Bourbon and tarragon. Add salt and pepper to taste. Spread crepes with cheese mixture. Roll up each ham slice tightly. Place 1 tightly rolled ham slice along the edge of 1 crepe. Roll crepe firmly around ham. Wrap in plastic wrap. Twist the ends to secure. Repeat with remaining filling, ham and crepes. Refrigerate rolls 1 hour. Trim messy ends with a serrated knife. Cut each rolled crepe into 4-6 slices. Served chilled or at room temperature.

Early Times 354 Bourbon Pulled Pork Cocktail Sandwiches

1 1/2 pounds barbecue smoked pulled pork, warm
1/2 cup smoky barbecue sauce
2 tbsp. Early Times 354 Bourbon
1 1/2 cups prepared creamy coleslaw
12 white cocktail buns, sliced horizontally for sandwiches
Melted butter
Combine pulled pork, smoky barbecue sauce and Early Times 354 Bourbon and gently stir to blend. Brush cut sides of sliced buns with melted butter and toast in a large skillet until light golden brown. Arrange buns, cut side up, on a flat work surface or cutting board. Top the bottom half of each bun evenly with pulled pork; top each evenly with a dollop of cole slaw. Close each sandwich with top half of bun. Arrange on platter; serve warm.
Early Times  Mint Julep Chocolate Brownies

12 ounces semisweet chocolate
2 sticks unsalted butter, at room temperature
1 1/3 cups sugar
6 eggs
1 cup cake flour
½ cup Early Times Kentucky  Mint  Julep Cocktail
½ cup chopped pecan or walnut pieces (optional)
Powdered sugar

Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour parchment and sides of pan. Chop or break chocolate into small pieces. Melt in a heavy-bottomed saucepan over low heat. Pour into mixer bowl. Cool slightly. Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time. Blend in flour on low speed. Do not over mix. Stir in Early Times Mint Julep Cocktail and nuts. Pour into pan. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Dust with powdered sugar and cut into 20 large brownies.