Page 43 - KDF-The-Official-Program-2021

PIMENTO CHEESE
Born in the North in the late 1890’s when processed food like cream cheese became available but adapted and embraced by the South by the 1940’s, Pimento Cheese is a fixture on Louisville menus. Every good Kentucky cook has their own version with slightly varied ingredients. The spread is most often served as a sandwich or on crackers, celery or chips, but for a Derby party display we like to serve alternating pimento cheese and Benedictine finger sandwiches on crustless white bread cut into triangles.
What You will Need
• 2 cups grated cheddar cheese • 1 10-ounce tub of whipped cream cheese • 1 4-ounce jar pimentos, chopped • 1-4 tablespoons Frank's Hot Sauce
(personal to taste)
Mix together cheeses and hot sauce to taste. Gently fold in pimentos.
BOURBON BALLS
For Your Bourbon Balls
• 1 Stick butter • 1 1-pound box powdered sugar • 1 cup chopped pecans + whole pecans for decorating • 4 tablespoons Kentucky Bourbon • 4-ounces semi-sweet chocolate • 4-ounces bittersweet chocolate
One day ahead: Cream the butter and sugar. Add the chopped pecans, mixing well with a spatula. Add the bourbon and quickly shape into small balls. Refrigerate overnight.
Next day: Melt both the chocolates in a double boiler until the chocolate has a smooth consistency. Dip the chilled bourbon balls into the chocolate. Decorate each bourbon ball with one whole pecan on top. Place the candy on waxed paper in the refrigerator to harden.
View complete episodes of Bourbon & Biscuits and get more Kentucky cuisine and cocktail recipes at CulinaryLouisville.com.
Kentucky Derby Festival & The Fillies, Inc. 2021 Official Program 41