Kentucky Derby Mint Julep Food

KENTUCKY MINT JULEP

Steps:

• First, make the simple syrup by heating the water. Whisk in sugar and heat until sugar is dissolved.
• Remove from heat.
• Add mint and let the mixture steep for 20 to 30 minutes.
• Add cracked or crushed ice to Julep tumbler or glass.
• Add 1 1/2 ounces of Kentucky Bourbon.
• Add 2 1/2 teaspoons syrup, or to taste. Stir lightly.
• Garnish with fresh mint leaf and serve with a straw.

THE PERFECT MINT JULEP

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

MINT JULEP CHEESECAKE

Steps:

• To make crust: In a large bowl, combine crushed graham crackers with 4 tablespoons melted butter. Pat the mixture in the bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Remove and let cool.
• To make filling: Combine cream cheese and sugar in a food processor and mix until smooth. Add the sour cream, eggs, and bourbon; mix well. Add 2 tablespoons melted butter and mix again. Pour the mixture into the cooled crust. Bake at 350 degrees for 1 hour. Cool and refrigerate.
• To make the topping: Combine 3 ounces cream cheese, 4 tablespoons butter and powdered sugar in a food processor and mix well. Add the mint flavoring and food coloring and mix. Spread the mixture onto the baked and cooled cheesecake. Refrigerate.
• Melt the chocolate morsels in the top of a double boiler and add the cream, stirring until the chocolate is melted. Refrigerate, stirring every few minutes, until the mixture is thickened like cream cheese. Spread over the green layer and refrigerate until set.

MINT JULEP SWEET TEA

Steps:

• Combine first 3 ingredients in a 2 quart pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish with mint leaves.

FROZEN MINT JULEP

Steps:

• Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
• Add 3/4 cup of crushed ice and blend until slushy.
• Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

KENTUCKY MINT JULEP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
• Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
• Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
• For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
• Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
• When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
• For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
• Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
• Garnish with fresh mint leaves; I am also using white chocolate curls.
• Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.