Old Kentucky Tradition

This Saturday is the Kentucky Derby and it will mark the 141st running at Churchill Downs. 

Part of the Derby tradition drink of choice is the Mint Julep. If you like a mojito, you'll probably take a liking to a Mint Julep.

Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

Vanilla Infused

Seems like the perfect match–freshly tapped maple syrup and Madagascar vanilla. There are a few recipes I can immediately think of that would benefit from a warmed topping of D&D's new infused syrup; like my steamy belguim waffles, holiday maple cookies or hot stack of flapjacks! Thumbs up!

Suggested Companion Recipes:

George's Belguim Waffles

Stack of Choc Chip Griddle Cakes

Ye Olde English Toffee

This weekend's holiday is giving chocolate lovers reason to indulge. If you are looking for a traditional alternative confection to the box of chocolates, I've found it.

Harrogate Toffee is a rich, brittle, buttery toffee with a hint of lemon oil. Farrah's Toffee from Harrogate in Yorkshire is made the same way since its beginnings in 1840 and has been a favorite with candy lovers from all over the world for generations keeping the company in business for over 160 years. It is even reputed to be the current Queen's favorite toffee!

The toffee is still made in copper pans, in Harrogate, north Yorkshire packaged in their signature embossed tin boxes. Farrah's is also known for their other confections, preserves, chutneys and shortbreads.

Relatively new to the line are the red packaged "Olde English Toffee," an individually wrapped softer and more chewy version, and available in the US at specialty shops and markets.

Farrah's
Pennine Range Mills,
Camwal Road,
Starbeck,
Harrogate,
North Yorkshire,
HG1 4PY
t: 01423883000

Genovese Style

Pesto Genovese, so it is called in Nortern Italy; which is traditionally served with the addition of boiled sliced potatoes in the dish.

Pesto is not only for pasta, you can combine it with mayo for a great dressing or spread. Pesto is also tasty when topped on grilled poultry and grilled seafood. Dab a little pesto on crusty sliced ciabatta for an app. The key tip when making pesto is to use the very best quality extra virgin olive oil you have and don't be shy with the freshly grated Parmigiano-Reggiano. My Pesto Recipe. I've added chick peas and boiled Yukon potatoes to pesto this recipe (in image) for a bit of summer variety. 

Handmade Ravioli

Ravioli, a pasta whose name derives from the verb "to wrap" (ravvolgere).

A century ago, stuffed pasta with vegetable-based fillings were eaten on Fridays and during Lent. The meat-stuffed varieties, on the other hand, were a day-after treat made with the left over meats from Sunday dinners or festive meals. Today, good enough for everyday of the week.

-Recipe, George’s Ricotta Pasta Dough

-Recipe, Ravioli Filling Recipe