One Bourbon, One Chard, or One Beer Podcast: Who Wore It EVEN MORE Best?: Musical Covers Edition Vol. 2 with Nancy Koziol

Kern is back in the umpire’s chair spinning his last (for now) double playlist “Who Wore It Even MORE Best” as he and Stub welcome writer Nancy Koziol, author of The Joy of Brewing Cider, Mead, and Herbal Wine: How to Brew Seasonal Fast-Brew Favorites at Home. This week’s playlist includes: Nothing Compares 2 U – Sinéad O’Connor Nothing Compares… Read more →

One Bourbon, One Chard, or One Beer Podcast: Wet, Wild, Ready & Willing with Rob Frisch

Stub is in the umpire’s chair this week spinning a playlist called “Wet, Wild, Ready & Willing” as he and Kern welcome back award-winning wine writer, founder of Odd Bacchus.com, and co-host of the Name That Wine show Rob Frisch. This week’s playlist includes: Splish Splash – Bobby Darin Ready To Take A Chance Again – Barry Manilow Once In… Read more →

One Bourbon, One Chard, or One Beer Podcast: Who Wore It Bester?: Musical Covers Edition with Rob Frisch

Kern is in the umpire’s chair this week spinning a playlist called “Who Wore It Bester?” as he and Stub compare musical fashion tips with award-winning wine writer, founder of Odd Bacchus.com, and co-host of the Name That Wine show Rob Frisch. This week’s playlist includes: Skinny Love – Bon IverSkinny Love – BirdyEverlasting Love – Carl CarltonEverlasting Love –… Read more →

One Bourbon, One Chard, or One Beer Podcast: Meet The Beatles with Bruce Murray

Stub is in the umpire’s chair this week spinning a playlist called “Meet The Beatles” as he and Kern welcome back co-owner & winemaker of Boundary Breaks Wine in beautiful Lodi, NY in the famed Finger Lakes wine region. This week’s playlist includes:Two Of Us – Aimee MannGirl – Rhett MillerHelp! – BananaramaNowhere Man – The CarpentersHere Comes The Sun… Read more →

Mint Juleps for the Kentucky Derby

The Mint Julep is a classic Southern cocktail and is the official cocktail of the Kentucky Derby. It is a potent cocktail that is fairly easy to make at home and is a must-have offering for and Kentucky Derby gathering. There are variations of this cocktail that call for sugar, opposed to simple syrup. You can top with soda, or even add Lime Juice. Here, I give the classic recipe that I use when preparing my Juleps.

Ingredients:
8 – 10 Mint Leaves
1/4 ounce Simple Syrup
2 ounces Bourbon
Mint Sprig for Garnish

Procedure:
In Julep Cup (or rocks glass) muddle Mint Leaves and Simple Syrup Fill glass with crushed ice
Add Bourbon and stir
Top with crushed ice to create an ice dome on the top of the drink Garnish with Mint Sprig

Boulevardier Cocktail for the Kentucky Derby

This cocktail is a variation of the classic Negroni which calls for Rye Whiskey or Bourbon to be substituted for Gin. I prefer to use Rye, but Blanton’s Bourbon adds a dimension to this cocktail that’s hard to beat. This is an easy-drinking cocktail that packs a punch.

Ingredients:
1 ounce Bourbon or Rye Whiskey
1 ounce Campari
1 ounce Sweet Vermouth
Lemon Peel for Garnish

Procedure:
Pour Bourbon, Campari and Sweet Vermouth into a mixing glass
Add ice and stir until well-chilled
Strain into chilled cocktail, martini or rocks glass
Garnish with Lemon Peel

Hot Brown Bites for the Kentucky Derby

Kentucky Hot Brown Bites If you ask any Kentuckian—especially those from Louisville—
what the quintessential local dish is, the Hot Brown is inevitably the first one to be mentioned.
Traditionally, the Hot Brown is an open-faced sandwich with a base of crustless Texas Toast,
thick-cut turkey, Mornay Sauce and a roma tomato slice, topped off with a couple of slices of bacon.
For our Kentucky Derby party purposes, an open-faced sandwich with two pieces of Texas Toast
might be a bit much, not only to eat, but also a bit much for a walk-around party. This hand-held
version of the ultimate Louisville dish is a great way to bring a test of Kentucky to your party.

Ingredients for the Mornay Sauce:
2 tablespoons Butter
2 tablespoons Flour
Salt & Pepper to taste
4 ounces Milk
4 ounces Heavy Cream
1/3 cup Pecornio/Romano Cheese, grated
1/2 cup Gruyere Cheese, grated
Pinch of Nutmeg
Pinch of Cayenne Pepper or dash of Hot Sauce

Ingredients for the Bites:
1 Bag thick-cut Brioche or Texas Toast, crusts removed and cut into equal 2 inch squares
1 pound thick-cut Turkey Breast cold cuts, cut into 2-inch pieces
3 Roma Tomatoes, sliced
1 pound cooked Bacon, cut into 2 inch strips

Procedure For the Mornay Sauce:
In a medium-sized sauce pan, melt butter slowly over medium heat
Add flour and stir constantly until a consistent roux forms (about 2 minutes)
Pour in Milk and Heavy Cream, stirring constantly to incorporate with Roux (about 4 minutes)
Add Pecorino/Romano, stirring constantly until incorporated/melted
Add shredded Gruyere, again stirring constantly until cheese is melted
Add Nutmeg and stir
Add Cayenne or Hot Sauce and stir

For the Bites:
Toast bread pieces until tops are golden brown
Place a couple of cut up slices thick-cut deli turkey on each bread slice
Place slice of Roma tomato on top of each bread slice
Pour a tablespoon of Mornay Sauce over each crostini
Place under broiler until Mornay Sauce starts to brown and bubble
Remove from oven and place two bacon strips on top of each Hot Brown Bite
Serve hot

Pimento Cheese Crostini for the Kentucky Derby

Pimento Cheese is a Southern staple for which every family has their own recipe. This particular recipe is one I’ve toyed with a bit over the years, and it highlights the virtues of the dish. The addition of Cream Cheese adds a little dimension and tang to the spread, and incorporating it into a quick hot appetizer makes a lovely finger food for your Derby gathering.

Ingredients:
8 ounces Shredded Cheddar Cheese
2 ounces Cream Cheese, softened
1 4 ounce jar of Pimentos, drained
1/4 cup Mayonnaise
Salt & Pepper to Taste
Pinch of Cayenne Pepper (optional)
1 French Baguette
1/2 pound Bacon, cut into bits

Procedure: Mix first six ingredients in mixing bowl until well-incorporated.
Cut Baguette into thin slices
Lightly toast Baguette slices under broiler on one side
Once cooled, spread thin layer (about 1 tablespoon) of Pimento Cheese Spread on each slice
Sprinkle 2 – 3 Bacon Bits on top of each Crostini
Place under high broiler for 1 – 2 minutes, or until Pimento Cheese begins to melt and slightly bubble.