Kentucky Derby Pie

This year of 2021, we reflect that all of the traditions of the past that we love have been interrupted by the Covid Virus in 2020.  This year we have the luxury of actually being able to celebrate the 147th running of the roses on time as it has been run for 146 years.  I feel the need to take pause and have the most genuine of gratitude that a horse race that has so much tradition, is returning to its rightful place and running on time.  May we all, whether we love the races or not, celebrate the “normality” that the May 1st Kentucky Derby brings us. May we all be winners and celebrate with gratitude all of the wonderful American traditions that we have come to depend on.  May you all be winners!  Enjoy this amazing Kentucky Derby Pie!

Serves:

8 – 10

Total Time:

85 minutes

To Make

Ingredients:

  • ½ cup flour
  • 1 cup sugar
  • 1 stick butter, melted and cooled
  • 2 eggs lightly beaten
  • 1 tsp. vanilla
  • 1 cup Chocolate Chips
  • 1 cup chopped walnuts
  • 1 unbaked, deep dish pie shell

Directions:

Preheat oven to 350 degrees.  Combine sugar and flour.  Add melted butter, eggs and vanilla to flour and sugar.  Stir in walnuts and chocolate chips and pour into your favorite recipe of an unbaked pie shell.  Bake for 1 hour.  Cool and serve warm with dollop of whipped cream or ice cream.

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Spatchcock Sticky Mango Chutney Chicken

Spatchcock!!!!  What?????  What is that, right?  I know, I myself only came to know this term in the last year!  Turns out this form of cooking a chicken has been around since the 17th century!  The technique is meant to allow a whole chicken to cook evenly during the cooking process.  Adding this marinade to the technique makes a delicious, evenly cooked whole roast chicken.  Enjoy!

Serves:

4-6

Total Time:

90 minutes

To Make

Ingredients:

  • 1 whole chicken
  • 1 Tbs. Olive oil
  • 1 red onion finely minced in a food processor
  • 2 garlic cloves finely minced in a food processor
  • 1 ½ tsp. good curry powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. grated fresh ginger
  • 1 tsp. orange zest
  • 2 Tbs. fresh squeezed orange juice
  • 1 tsp. kosher salt
  • 1 6oz. jar mango chutney room temperature

Directions:

Pre heat oven to 400 degrees

Cut the back out of the chicken from tail to neck with a pair of good poultry shears. Then cut the breast bone enough so you can spread the chicken out flat onto the pan.

(hint: wearing plastic gloves will help keep the shears from slipping out of your hands during the cutting process.  Provides for a stronger grip.

Heat the oil in a skillet over medium-high heat.  Add the onion and cook until it is soft and starting to brown about 3-4 minutes.  Add the garlic and let cook for 1 minute.  Transfer the onions and garlic to a small bowl and set the pan aside.

Combine all of the ingredients except the mango chutney into a glass bowl with the onions and garlic and mix well. Then add the mango chutney and fold into the ingredients being sure that you are evenly making a thick paste with all of the ingredients.

Salt the underside of the chicken and place on a sheet pan or roasting pan. Blot the skin of the chicken with a paper towel so it is dried well making it easier for the skin to crisp up during the baking process.

Begin by salting the skin and then take your mango paste and begin to spread all over the chicken with about ¾ of the paste.  Use the remaining ¼ of paste to place under the skin in a thin layer to add extra flavor. (do not place any paste on the underside of the chicken) 

Place into the oven for 55 minutes or until the thick thigh meat registers 165 degrees on an insta read thermometer.  Enjoy!

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Fruit Compote Inspired by Alice Waters

I recently joined Alice Waters Master Class.  I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides.  She coined the term “farm to table” and everything she serves is in season and very, very earthy.  Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared.  Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish.  This fruit compote originated with her and I have adapted it to the season.  Enjoy!

Serves:

6-8

Total Time:

30 minutes

To Make

Ingredients:

    • 1 Red pear
    • 1 Anjou pear
    • 1 Bosc pear
    • 1 Honey Crisp Apple
    • 1 Granny Smith Apple
    • 1 pint raspberries
    • 1 handful mint
    • 3 Tbs. Jam or marmalade of your choice (room temperature)
    • 2 Navel oranges juiced

               

              Directions:

              Gradually add the fresh squeezed orange juice to the jam whisking as you go.  Be careful not to add too much juice at one time or the jam will become lumpy.

              Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl. 

              Mince the mint for sprinkling on top of the compote.

              Drizzle the orange juice/jam mixture over the top of the compote and toss.  Sprinkle with the mint and serve.

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