Now, who doesn't love the idea of the Derby? I, personally, always associate it with the horse race scene in My Fair Lady--a scene which is engraved in my memory, thanks to The Brother watching the movie some 1,000 times in the course of our youth. It's a hilarious moment, involving big hats and hoity-toityness.
Back in the day, when I lived in Cincinnati, we took a family trip to Kentucky. It was a fun trip. FYI, the grass in Kentucky really is blue.
sidenote: some Ohioans may tell you that Cincinnati is Kentucky. They are wrong: Cincinnati is in Ohio...but, the Cincinnati Airport is, regretfully, in Kentucky. I happen to have fond memories and a sweet taste in my mouth when I think of Cincinnati. Fair enough, I only lived there for the first five years of elementary school...
At some point during that trip we stopped at a horse training center, where they horses prepared before racing at Churchill Downs. It was a huge place and, I guess you could say, it was beautiful. Of course, it was well manicured, like a baseball field, and ringed like a NASCAR track. But, the real dirt and the real grass and the smooth ellipse of the track gave the place a sense of elegance that is lost in those other stadiums. It felt antique inside, like you had stepped back to a time when horses were respected and regal beings. I don't remember seeing ads or billboards, which spurred on that sense of warped time. One equivalent might be Wrigley Field, another place that keeps you in 4th dimension limbo.
Given that this place was merely a training ground and museum, I can only imagine what Churchill Downs must be like!
Granted, I was young when I saw it...maybe 8 years old? So, it's quite easy to paint my memories with an overly rosy patina. But, I'm pretty sure I'm remembering it truthfully.
On our way back home from the training center, we stopped at a farm that led trail rides. I was psyched to go on a trail ride, but we didn't end up having enough time. I remember it was starting to get dark and cloudy. So, instead of going on the grown-up trail ride I did that whole silly sitting-on-a-horse-while-being-led-in-a-tight-circle bit. I was disappointed, and to make up for it the Papadukes bought me a stuffed Clydesdale horse. I subsequently named it Clyde S. Dale during the ride home. I was so clever back then. Sigh...what happened?!
And so began my love of horses and horseback riding. When I left home for college, I moved to The Big City and no longer had easy access to a horse farm. So, seven years of weekly riding suddenly dropped to nothing.
It made me a bit melancholy to no loner ride, but at least the Kentucky Derby continued to harbor a special place in my heart. I was thrilled when I eventually found another KD lover and she decided to have a Derby Pah-ty. Dress code, of course, was spring dresses and big hats, despite the still chilly Chicago air. Eventually, though, she graduated and no one else cared about the derby enough to have a party again.
So, it's been awhile since the last time I really celebrated the derby. This year, though, I was determined to bring it back.
Unfortunately, it was to be raced the day I was to leave for Nevada. So, not one to be deterred, I decided to jump the gun and celebrate the night before the race.
A Derby Day meal is a great time to highlight the freshness of spring and good ol' Americana. Ham and asparagus are particularly traditional, as are mint juleps and anything involving Kentucky Bourbon.
In this case, I didn't have a lot of time to prepare. I also didn't want to make a whole lotta leftovers since I was leaving for the week. So, in building my menu, I tried to incorporate traditional elements of Derby Day into a meal based primarily on things I already had around the house.
Today's Menu
Rose Winning Balsamic Mustard Chicken
Asparagus, Peas, and Basil
Kentucky Bourbon Pecan Pie Bread Pudding
Rice
I've always loved mustard and, for some reason, I associate it closely with my ideas of America, despite the fact that it's not really American. Dijon mustard, in my opinion, is one of the most elegant condiments around and can bring a simple dish to a whole new level. So, when I was developing ideas for dinner, I immediately considered what I could do with mustard. I've always loved it paired with chicken, but when this is done I usually find the harshness of Dijon needs to be tempered by something sweet.
Eventually, I decided that balsamic vinegar, another elegant pantry item, would provide the necessary sweetness and really compliment the mustard. Also, I thought this combination would produce a beautiful color once the chicken was baked.
Then, of course, there was the traditional asparagus. However, I wanted to try something new with it--I didn't just want roasted or sauteed asparagus. So, when I randomly came upon this asparagus recipe, I knew it was just the thing.
Dessert was easy. Originally, I wanted to go for the traditional bourbon pecan pie, but I didn't have time to make a pie crust. Then I remembered that I had leftover egg mixture from making French matzo that I had been wanting to use up. It was also Shabbat, so I had some challah bread lying around. And ta-da, the choice was clear: next thing you know, I was making bread pudding!
All the dishes turned out perfectly. The cooking times fit together just right and the flavors were perfect compliments to each other. It was an elegant meal, made all the more lovely by a couple of Shabbat candles and some good company.
What a delightful Derby Day celebration!
sidenote: I was saddened to hear the results of the race upon my return. RIP Eight Belles. It was truly tragic. I'm kinda glad I wasn't there to see it after all.
Rose Winning Balsamic Mustard Chicken
2 chicken breasts, bone-in and skin on
4 tomatoes, quartered
4 medium carrots, peeled and cut into 1-1/2-inch pieces
1/2 c dijon mustard
1/4 c balsamic vinegar
1 clove garlic, minced
1/2-inch piece ginger, sliced
directions:
1. marinate chicken
a. place chicken in a plastic bag.
b. mix the mustard, vinegar, garlic, and ginger together in a measuring cup. pour into the plastic bag and shake. let marinate at least 20 minutes or as long as overnight.
2. bake the chicken
a. preheat oven to 375.
b. place chicken in a baking dish and place tomatoes and carrots around the chicken.
c. pour the remaining marinade over the chicken. bake for 1 hour, or until chicken is cooked through and the skin is golden. every so often you can flip the breasts and spoon marinade over top.
Asparagus, Peas, and Basil
[note: this recipe is adapted from one found in Gourmet, April 2008. it's quick and delicious and highly recommended]
1/4 medium onion, finely chopped
1 tbsp butter
1 tbsp olive oil [if necessary]
1 lb asparagus, trimmed and cut into 1-inch pieces
1-1/4 c frozen peas, thawed
pinch of salt
pinch of pepper
a small handful of fresh basil leaves, torn into pieces
directions:
1. cook onion in butter in a large skillet until onion is tender but not brown. if you need more fat in the pan, use olive oil.
2. add asparagus, peas, salt, and pepper. cover and cook over medium heat until vegetables are cooked but not soft.
3. stir in basil. add salt and pepper to taste.
Kentucky Bourbon Chocolate Pecan Pie Bread Pudding
[note: this recipe is adapted from one found in Bon Appetit, December 1997. I used some leftover French Toast egg mixture, but it's easy enough to just mix together an egg and some milk to replace that]
2 tbsp unsalted butter
1/4 c chocolate chips
1 c French Toast egg mixture or 2 eggs + 3/4 c milk + 1/4 tsp vanilla extract mixed together
1/4 c sugar
1/4 tsp Kentucky Bourbon
1/4 c chopped pecans
4 thick slices challah bread, cut into 1/2-inch cubes
directions:
1. put butter and chocolate chips in a microwave safe bowl. microwave in 15 second increments, stirring after each, until butter and chocolate have melted completely and mixture is smooth.
2. whisk together egg mixture, sugar and bourbon in a bowl. slowly add chocolate mixture, whisking constantly. if chocolate begins to harden up, it's ok.
3. add the pecans and mix together.
4. add bread cubes to egg mixture and stir to coat. pour into a baking dish and bake at 350 until set, about 25 minutes.
this ain't no carrots 'n' oats, folks!
Comments, questions, and recipe alterations are always more than welcome.
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