RECIPES HOT


BROWN Yields 2


First, make the Mornay sauce. In a heavy saucepan, add butter and simmer over medium heat. Once melted, add the flour and whisk until well combined, but don’t let it brown. Add the cream and bring back to a simmer until thickened (about three minutes), stirring constantly. Once thickened, remove the sauce from the heat and add ¼ cup of the cheese. Stir until melted and then add a pinch of nutmeg and salt and pepper to taste.


For each hot brown, you will layer the ingredients in an au gratin dish: first two pieces of toast, then two or three slices of tomato, then turkey, and cover in Mornay sauce. Top with some more cheese and put the dish under the broiler until lightly browned and bubbly (about 5 minutes). Finish the dish with a pinch of paprika, two bacon slices and fresh parsley.


• 1 ½ tbs. butter • 1 ½ tbs. flour


• 1 ½ cups heavy whipping cream


• ¼ cup Pecorino Romano Cheese plus additional for topping


• Pinch of nutmeg • 14 oz. roasted turkey • 4 slices of Texas Toast • 1 tomato, sliced • 4 slices of cooked bacon


• Paprika and fresh parsley for garnish


WHISKEY SOUR In a cocktail shaker with ice add the bourbon, egg white, lemon juice, and sugar, and shake vigorously. Strain into a cocktail glass and garnish with cherry juice.


• 2 oz. bourbon • 1 egg white


• 1 oz. lemon juice


• 1 tsp. sugar BOURBON


BALLS Makes 4 dozen


One day ahead: Cream the butter and sugar. Add the chopped pecans, mixing well. Add the bourbon and quickly shape into balls using 1 teaspoon of the mixture for each ball. 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. Place the candy on waxed paper in the refrigerator to harden.


• 1 stick butter • 1 box powdered sugar • 1 cup chopped pecans • 4 tablespoons bourbon


Source: https://www.gotolouisville.com/blog/holiday-food-recipe-guide/


• 4 ounces semi-sweet chocolate


• 4 ounces bittersweet chocolate


LOUISVILLE, KENTUCKY | 33


• Cherry juice for garnish


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