Derby Days: The Belmont Stakes

The Belmont Stakes is the third leg of the Triple Crown. Every major champion in racing history has competed on this race track. The Kentucky Derby and Preakness are staples of Southern tradition, but The Belmont is a true New York affair!

Until 1997, the traditional song was “Sidewalks of New York”, but was changed to “New York, New York”, thought to be more familiar to a larger, younger audience. Not only was the song changed, the official drink was changed from the White Carnation to the Belmont Breeze, based on a colonial recipe of whiskey punch. The traditional trophy hasn’t changed. A Tiffany made, silver bowl donated by the Belmont family is still presented at the winner’s circle, along with a horse blanket made of white carnations.

THE HAT

"Bianca" Hat from Christine A. Moore Millinery - The Official Milliner of The Breeder's Cup! CLICK HERE to visit Christine's website and view her stunning collection of extraordinary race day hats!

THE COCKTAIL

The Belmont Breeze

• 1 1/2 ounces bourbon whiskey
• 1/2 ounce Dry Sack Medium Dry Sherry
• 1/2 ounce fresh lemon juice
• 1/2 ounce simple syrup
• Splash of orange juice
• Splash of cranberry juice
• 5 mint leaves
• 1 mint sprig
• 1 orange zest

1. Shake all ingredients with ice.
2. Strain into a chilled cocktail glass.
3. Garnish with fresh mint sprig and orange peel.

Derby Days: The Preakness

Steeped in tradition, The Preakness Stakes is the second leg of The Triple Crown.  First run in 1873, this storied race has been run every year since 1909 at Baltimore's Pimlico Race Course.    

Baltimore is a food lover's paradise, and, being on The Chesapeake Bay, crab is abundant!  Our Preakness celebrations always include Maryland Blue Crab Dip.  Our favorite recipe is adapted from The Brown-Eyed Baker.  If available, use fresh backfin Maryland Blue crab!  

THE HAT

"Bianca" Hat from Christine A. Moore Millinery - The Official Milliner of The Breeder's Cup! CLICK HERE to visit Christine's website and view her stunning collection of extraordinary race day hats!

THE COCKTAIL

The blanket of Black-Eyed Susan's that adorns the winner's neck is the inspiration for the official race-day cocktail, The Black Eyed Susan. The drink, unlike the flower, is always in season!

Black Eyed Susan

(the official cocktail of The Preakness)

• 1/2 to 3/4 cup crushed ice

• 1 ounce vodka

• 1 ounce light rum

• 1/2 ounce Triple Sec

• 2 ounces unsweetened pineapple juice

• 2 ounces orange juice

• Lime slice and pitted sweet dark cherry (we love these Woodford Cherries)

Place desired amount of ice in a rocks glass. Pour vodka, rum, Triple Sec and juices into glass. Stir; serve with a lime slice and cherry.

Derby Days: The Kentucky Derby

The Savory Pantry on the Road to the Triple Crown!  We love any excuse to throw a party and as far as we're concerned, there is nothing better than the excitement surrounding The Kentucky Derby, The Preakness Stakes, and The Belmont.  There are so many traditions surrounding these great races, and this week we'll introduce you to two of our favorites: The cocktails and the fashion!  Mix up a signature race day drink and don a gorgeous hat from our friend and noted milliner Christine A. Moore...you're already a winner!

Stay tuned...at the end of the week we'll provide some great recipes and fun tips for throwing an exceptional Kentucky Derby party at home! ~Keeley

The 140th running of The Kentucky Derby is coming up May 3rd and, horse racing fans that we are, we've been preparing for weeks!  We love the traditions surrounding the greatest two minutes in sports....a well-made Mint Julep, a slice of Derby Pie, the singing of My Old Kentucky Home, not to mention the extraordinary hats...

Join us as we celebrate this year's Run for the Roses in great taste... and great style!   

THE HAT

"Black Beauty" Hat from Christine A. Moore Millinery - The Official Milliner of The Breeder's Cup! CLICK HERE to visit Christine's website and view her stunning collection of extraordinary race day hats!

THE COCKTAIL 

No Derby Day celebration is complete without a traditional Mint Julep.  While there are many variations on Kentucky's most famous drink, we prefer a tried and true recipe from long-time family friend Bob McFarland.

Bob and his wife Myra Jo were known on the Dallas cocktail circuit for their annual Kentucky Derby party, often lasting into the wee small hours of the morning... long after the Run for the Roses was over!  Bob is no longer with us, but his spirit (pun intended!) lives on in his legendary Mint Juleps.  The secret to this intoxicating julep is time.  Allow the mint, bourbon and sugar to steep for 3 days prior to serving.  

Bob McFarland's Mint Julep

You will need:

• 1 cup fresh mint
• 1 pint bourbon (we like Woodford Reserve)
• 1 cup sugar

In an airtight container, gently muddle mint with sugar.  Add bourbon, cover, and allow flavors to meld for 3 days.

When ready to serve strain mint mixture through cheesecloth into a serving pitcher, squeezing the cloth as you go to release as much of the mint mixture as possible. 

Fill julep cups with crushed ice.  Add 1 part mint mixture to 2 parts bourbon.  Garnish with a sprig of fresh mint.  Serve with a straw.  If desired, rim julep cups with mint julep sugar prior to filling.

Recipe: The Savory Pantry’s Arkansas Ham Reuben Sandwich

Along with the delectable joys of an Easter feast, inevitably comes the mounds of Easter leftovers. Don't waste a sliver of that Arkansas Ham.  Instead, make and share this irresistible Reuben sandwich and let the celebration continue...  Toasted to perfection and layered with a simple coleslaw, this tasty stack will have your family begging for more leftovers!

The Savory Pantry’s Arkansas Ham Reuben Sandwich

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• Leftover Arkansas Peppered ham or regular smoked ham
• Swiss Cheese
• Butter at room temperature
• Rye Bread (or any bread you would like)
• Creamy Slaw (Recipe Adapted by Martha Stewart)
  • 1/4 cup white-wine vinegar
  • 1/4 teaspoon celery seeds
  • 1 tablespoon Deli Dirt Mustard from Green Mountain
  • 1 tablespoon of mayo
  • 1 teaspoon coarse salt
  • 1 bag of coleslaw mix
  • Mix all ingredients together
• Your favorite Russian Dressing or make it using this recipe

Preheat a cast iron pan over med-high heat.  Butter the bread, making sure to cover the entire piece.

On the unbuttered side, spread russian dressing. Place one piece of swiss cheese, then pile a few slices of ham, place another piece of swiss, top cheese with creamy slaw, top with swiss cheese. Place the remaining piece of bread on top, to complete the sandwich stack.

Let the bottom slice brown slightly and then flip, pressing the sandwich down using a flat spatula, flip back over once the bottom half is brown (3 minutes) until first side is a little darker.  

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Easter Recipes: Jeanne & Ed’s Party Eggs With No Mayo. Just Mustard.

Deviled eggs are a classic crowd-pleasing appetizer for any occasion, but Easter can be a great excuse to let them take center stage.  Serve these mayo-free eggs as part of your Easter brunch spread or use up those leftover dyed eggs the week after Easter!  

Green Mountain Mustard owners Jeanne, Michael, and Ed Adams shared this recipe with us as a way to showcase their small batch, whole grain mustards.  We know you and your guests will enjoy this unique take on the traditional deviled egg!

Jeanne & Ed’s Party Eggs With No Mayo. Just Mustard.

Prep Time: 15 minutes (with hard-boiled eggs) / Servings: 24

• 12 hard-boiled eggs (see How To Boil a Perfect Egg)
• 1/3 cup Green Mountain Mustard of your choice (We used Deli Dirt Everything Bagel Mustard)
• 1 teaspoon white vinegar
• 1 teaspoon salt
• Paprika (for garnish)

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Add mustard, vinegar, and salt.  Mix well.
3. Pipe yolk mixture into egg whites.
4. Sprinkle with paprika. Refrigerate until serving.

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