The Kentucky Derby is not only a prestigious horse race but also a celebration rich in Southern culinary traditions. Hosting a Derby-themed gathering offers an opportunity to indulge in classic appetizers that embody the event’s festive spirit.
From savory bites like Bourbon-Glazed Meatballs and Mini Hot Brown Tarts to sweet treats such as Mint Julep Cupcakes, these dishes bring the flavors of Kentucky to your table, ensuring a memorable experience for all attendees.
Below are some of my ideas for appetisers for you to consider.
1. Kentucky Hot Brown Sliders
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9-inch square baking dish. Slice a package of 12 sweet rolls (such as King’s Hawaiian rolls) horizontally, keeping them attached, and place the bottom halves in the prepared dish.
Spread a thin layer of mayonnaise over the bottom halves. Layer with 6 slices of deli smoked turkey, 6 slices of deli smoked ham, and 6 slices of cooked bacon. Sprinkle ¼ cup of grated Swiss cheese and ¼ cup of grated Parmesan cheese evenly over the meat.
Distribute ½ cup of diced pimentos on top, then place the top halves of the rolls over the fillings.
In a small saucepan over medium heat, melt 1 tablespoon of butter. Add ½ cup of finely chopped onion and sauté until translucent, about 5 minutes.
Stir in 1 tablespoon of brown sugar and 1 tablespoon of Worcestershire sauce, cooking for an additional minute until the sugar dissolves. Remove from heat and evenly spoon the mixture over the assembled sliders. Cover the baking dish with aluminum foil and let it sit for at least 10 minutes to allow the flavors to meld.
Once ready, bake the covered sliders in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and the cheese has melted.
Remove from the oven and let the sliders cool for a few minutes before serving. These Kentucky Hot Brown Sliders are a delightful twist on the classic open-faced sandwich, perfect for gatherings and sure to impress your guests.
2. Benedictine Spread
To create the traditional Benedictine Spread, start by peeling and seeding a medium cucumber. Grate the cucumber finely and place it in a clean kitchen towel; wring out as much moisture as possible.
In a medium bowl, combine the drained cucumber with 8 ounces of softened cream cheese, 2 tablespoons of grated onion, and a pinch of salt. Mix until smooth and well combined.
For a touch of authenticity, add a drop or two of green food coloring to achieve the classic pale green hue associated with Benedictine Spread.
Stir the mixture until the color is evenly distributed. Taste and adjust seasoning as needed, adding more salt or a dash of white pepper to suit your preference.
Transfer the spread to a serving bowl, cover, and refrigerate for at least an hour to allow the flavors to meld. Serve chilled, accompanied by crackers, fresh vegetables, or as a flavorful spread on sandwiches.
This creamy and refreshing spread is a staple in Kentucky cuisine and a delightful addition to any appetizer selection.
3. Fried Green Tomatoes
To prepare Fried Green Tomatoes, start by slicing four firm green tomatoes into 1/4-inch thick rounds. Season both sides lightly with salt and let them rest on a paper towel-lined tray for about 10 minutes to draw out excess moisture.
Meanwhile, set up a dredging station with three shallow dishes: one containing 1/2 cup of all-purpose flour, another with two beaten eggs mixed with 1/4 cup of buttermilk, and the third holding a mixture of 1/2 cup of cornmeal, 1/2 cup of breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
After the tomatoes have rested, pat them dry to remove any drawn-out moisture. Dredge each tomato slice first in the flour, ensuring an even coat, then dip it into the egg mixture, and finally press it into the cornmeal-breadcrumb mixture, making sure both sides are well-coated.
Place the prepared slices on a clean plate. In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until it reaches 375°F (190°C).
Carefully place the coated tomato slices into the hot oil, frying them in batches to avoid overcrowding. Cook each slice for 3 to 4 minutes per side, or until they turn golden brown.
Once done, use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil. Serve immediately, optionally accompanied by a remoulade or ranch dipping sauce for added flavor.
4. Pimento Cheese Dip
To make Pimento Cheese Dip, begin by grating 2 cups of sharp cheddar cheese and allowing it to reach room temperature. In a mixing bowl, combine the grated cheese with 8 ounces of softened cream cheese, 1/2 cup of mayonnaise, and a 4-ounce jar of diced pimentos (drained).
Add 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and a pinch of salt.
Using an electric mixer or a sturdy spoon, blend the ingredients until the mixture is smooth and well combined. Taste the dip and adjust the seasoning as needed, adding more cayenne for heat or salt for flavor. For a spicier version, consider folding in finely chopped jalapeños or a dash of hot sauce.
Once prepared, transfer the Pimento Cheese Dip to a serving bowl. It can be served immediately at room temperature or chilled in the refrigerator for an hour to allow the flavors to meld.
This versatile dip pairs well with crackers, fresh vegetables, or can be used as a spread for sandwiches and burgers.
5. Mini Kentucky Hot Browns
To create Mini Kentucky Hot Browns, begin by preheating your oven to 400°F (200°C) and arranging 12 slices of cocktail bread on a baking sheet. Lightly toast the bread in the oven for about 5 minutes until just crisp.
While the bread is toasting, prepare the Mornay sauce by melting 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute to eliminate the raw flour taste.
Gradually add 1 cup of whole milk, whisking continuously to prevent lumps, and cook until the mixture thickens, approximately 3-5 minutes. Remove from heat and stir in 1/4 cup of grated Parmesan cheese, seasoning with salt and freshly ground black pepper to taste.
Once the bread is toasted, remove it from the oven and set the broiler to high. Top each slice with a thin layer of the prepared Mornay sauce, followed by a slice of roasted turkey breast.
Add an additional spoonful of Mornay sauce over the turkey, ensuring each piece is well-covered. Place the baking sheet under the broiler for 2-3 minutes, or until the sauce begins to bubble and lightly brown.
After broiling, remove the baking sheet from the oven and top each mini sandwich with a halved cherry tomato and a piece of cooked, crispy bacon. Garnish with a sprinkle of freshly chopped parsley or a dash of paprika for color.
Serve the Mini Kentucky Hot Browns immediately as a warm appetizer, embodying the rich flavors of this classic dish in a bite-sized form.
6. Mint Julep Fruit Salad
To prepare a refreshing Mint Julep Fruit Salad, begin by creating a mint-infused simple syrup. In a small saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar, stirring until the sugar dissolves.
Once the mixture reaches a boil, remove it from heat and add a handful of fresh mint leaves, allowing them to steep for about 15 minutes as the syrup cools. After steeping, strain the syrup to remove the mint leaves and stir in 2 tablespoons of bourbon, ensuring the mixture is well combined.
While the syrup cools further, prepare the fruit by cubing a variety of fresh melons such as watermelon, cantaloupe, and honeydew, aiming for a total of about 8 cups of fruit. Place the melon cubes into a large mixing bowl.
Once the mint julep syrup has cooled to room temperature, pour it over the melon pieces, gently tossing to ensure all the fruit is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour, allowing the flavors to meld and the fruit to chill.
Before serving, give the fruit salad a gentle stir to redistribute the syrup. Transfer the mixture to a serving bowl or individual dishes, garnishing with additional fresh mint leaves for a vibrant presentation.
This Mint Julep Fruit Salad offers a delightful combination of sweetness and a subtle hint of bourbon, making it an ideal dish for gatherings and celebrations.
13. Mini Hot Brown Tarts
To prepare Mini Hot Brown Tarts, begin by preheating your oven to 375°F (190°C) and arranging 15 mini phyllo shells on a baking sheet. In a medium saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of all-purpose flour to create a roux.
Cook the mixture for about 1 minute, stirring constantly, before gradually adding 1 cup of whole milk. Continue to whisk until the sauce thickens, approximately 3-5 minutes.
Remove from heat and stir in 1/4 cup of grated Parmesan cheese, seasoning with salt and freshly ground black pepper to taste.
To assemble the tarts, place a small piece of cooked turkey breast into each phyllo shell, followed by a spoonful of the prepared Mornay sauce. Top each tart with a small piece of cooked bacon and a halved cherry tomato.
Once assembled, bake the tarts in the preheated oven for 10-12 minutes, or until the filling is bubbly and the shells are golden brown.
After baking, remove the tarts from the oven and allow them to cool slightly before garnishing with freshly chopped parsley. Serve the Mini Hot Brown Tarts warm as a delightful appetizer, capturing the essence of the classic Kentucky Hot Brown sandwich in a bite-sized form.
