Bobby Flay’s Kentucky Derby brunch recipe

Bobby Flay's Kentucky Derby brunch recipe

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By Nina Mandell May 4, 2018 1:48 pm Follow @ninamandell !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?’http’:’https’;if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+’://platform.twitter.com/widgets.js’;fjs.parentNode.insertBefore(js,fjs);}}(document, ‘script’, ‘twitter-wjs’);

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Not ready just to down a bunch of mint juleps for the Kentucky Derby on Saturday? Celebrity chef Bobby Flay supplied his menu, which he plans to serve at the Kentucky Derby for Sentient Jet Cardholders and VIPs at 21C before the big race.

1 ½ cups AP Flour 1 ½ cups fine yellow cornmeal 1 cup cornstarch 2 ½ tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons kosher salt 3 cups whole milk 1 cup sour cream 3 sticks unsalted butter, melted and cooled slightly 4 eggs, separated Melted butter or nonstick spray for the waffle iron

1. Whisk together the flour, cornmeal, cornstarch, baking powder, salt and sugar in a large bowl. 2. Whisk together the milk, sour cream and egg yolks in a medium bowl. 3. Add the wet ingredients and the melted butter to the dry ingredients and mix until just combined. Let the batter sit at room temperature for at least 30 minutes and up to 1 hour. 4. Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter gently. 5. Heat the waffle iron to medium‐high heat.

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1 pint fresh or frozen blackberries, thawed 3 tablespoons granulated sugar 1 teaspoon lemon juice 2 sticks unsalted butter, at room temperature Pinch of sea salt

1. Combine the blackberries, sugar and lemon juice in a medium saucepan, bring to a boil over high heat and cook, stirring occasionally, until the blackberries soften and the mixture thickens, about 10 minutes. Remove to a bowl and let cool.

2. Put the butter in a medium bowl, add the blackberry puree and salt and mix until just combined. Serve immediately or cover and refrigerate for up to 1 day and bring to room temperature before serving.

4 large ripe peaches, peeled, pitted and diced 1 tablespoon granulated sugar ¼ cup Bourbon 1 cup pure maple syrup ½ cup toasted chopped pecans

1. Put the peaches and sugar in a large sauté pan and cook over high heat until softened and juices release, about 10 minutes. Remove the pan from the heat, add the bourbon and carefully return to the heat and cook until completely reduced, about 2 minutes.

2. Add the syrup, bring to a boil and cook for 1 minute. Remove to a bowl, stir in the pecans

Serve 1 waffle per plate, spread some of the blackberry butter over the top, drizzle the peach syrup….garnish with a sprinkling of confectioners’ sugar and mint sprig, if desired.

To make a nonalcoholic version, substitute sparkling orange flavored water for the Champagne.

Serves: 4 1 cup blood orange juice 4 teaspoons orange liqueur, such as Grand Marnier 1 bottle very cold Champagne, proseco or sparkling wine Thinly sliced oranges, for garnish Mint sprigs, for garnish 1. Place four Champagne flutes in the freezer at least 15 minutes before serving drinks. 2. Remove flutes from the freezer and divide the orange juice and orange liqueur among the four glasses and feel the glasses to the top with some of the Champagne. Garnish with orange slice and mint sprigs, if desired.

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2018 Kentucky Derby, Food, Kentucky Derby, Recipes, Food, Horse Racing

Nina Mandell is a writer and editor at FTW. She’s still waiting for the Nationals to call about her spot with the Racing Presidents.

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