Kentucky Derby

Today is the Kentucky Derby, an event since 1875, this is the first jewel in the Triple Crown of Thoroughbread Horseracing. The Run for the Roses is held annually the first Saturday of May at Churchill Downs. Watching the race live has not been my experience, but I've often given and attended Derby parties.

Last year here on DyingforChocolate.com I gave several recipes for Derby Pie, the traditional chocolate, nut, bourbon pie served at Derby parties.  You'll want to check these out ASAP, if you plan to make them for today's race. Kentucky Derby Bourbon Chocolate Pie and Bourbon Chocolate Pecan Pie. And, I also provided a recipe for Dolly Appel's Bourbon Balls since Chocolate Candy was a contender last year.

And, if you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries because we all know there's a always some murder and mayhem related to horse races.

There are so many variations of Derby Pie, and I thought I'd add one more. This one comes from Donna Diegel for the Providence Food Examiner.  I like all the recipes.

Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup chocolate chips
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired

Directions
1. Preheat oven to 350 degrees F.
2. Roll crust out.
3. In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
4. Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
5. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
6. Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

Love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much bourbon? What kind?

National Bourbon Day: Add Chocolate

I totally missed National Bourbon Day on Sunday, but I've had a lot of chocolate and bourbon recipes on this blog. I'll just reprint one recipe and refer you to some of the others. It's never too late for a great chocolate and bourbon combo!

First there was the recipe for the Dolly Appel's Infamous Bourbon Balls. These are fabulous!

DOLLY APPEL’S BOURBON BALLS

1 ½ pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.

Store bourbon balls in refrigerator.

Try these other recipes:

Kentucky Derby Bourbon Chocolate Pie.

And, check out this recipe for Chocolate Bourbon Popsicles! Perfect for the summer.