Recipes 05.03.18

Seasons by the Sea: Hats, Horses, and Hooch

Kentucky Hot Brown 

For the hot brown, I used turkey tenderloins from King Kullen and simply roasted them covered in the oven, with a sprinkling of herbs, olive oil, and salt and pepper.

Serves two.


2 slices thick white bread toasted

4 slices Roma tomatoes

Thick sliced turkey breast

4 slices cooked bacon

Mornay sauce

Chopped parsley and paprika


Assemble open faced sandwiches in following order: toast, turkey, tomatoes, Mornay, bacon, garnish.


Mornay Sauce

2 Tbsp. flour

2 Tbsp. butter

1 cup whole milk, warmed

Approx. 1/2 to 3/4 cup grated Parmesan or pecorino cheese, 

room temperature

Salt and pepper to taste


In heavy-bottomed pot, melt butter over medium heat. Add flour and cook for a few minutes. Very slowly and gradually add warmed milk, whisking continuously as each part thickens and emulsifies. Once all milk has been added, continue to cook for a few minutes until thick and smooth. Whisk in cheese, taste for seasoning, and then add salt and pepper. Cover and keep warm until ready to use.

You will have some sauce left over; thin it and make a little batch of mac and cheese.


Mint Julep

This is more of a guideline than a recipe. It all depends on the size of your glass. This drink is pure, sweetened booze. The melting ice on a sweltering Southern spring day is meant to water it down. I like to top it with a splash of club soda, and add much less sweetness, like about half a teaspoon of agave per three-ounce drink.



Fresh spearmint

Simple syrup or agave

Lots of crushed ice


Muddle bourbon with mint and agave or simple syrup, setting aside a few pretty sprigs for garnishing glasses. Pack glasses with crushed ice. Really pack it. 

Top with mint-infused bourbon and garnish with extra mint sprigs. 

Drink one, slowly, then move on.


Blush Lily (or Oaks Lily)

Makes one. 

6 Tbsp. cranberry juice

3 Tbsp. (one jigger) vodka

2 Tbsp. lime juice

Splash Triple Sec


Shake with ice and pour into highball glass filled with crushed ice.