Easy Derby Party Recipes

As defined by KentuckyDerby.com: The Triple Crown is a series of three thoroughbred horse races for three-year-old horses, which take place in May and early June of each year. The Triple Crown of horse racing is considered one of the most difficult accomplishments in horse racing, and possibly all of sports championships. The grueling schedule requires a three year old horse to win the Kentucky Derby, then two weeks later win the Preakness Stakes and then three weeks later win the Belmont Stakes. In all of racing history, only thirteen horses have achieved the Triple Crown. 

Just thinking of the Derby conjures up images of high-class festivities, extravagant hats and Mint Juleps. Since most of us won’t make it to Churchill Downs, the food and beverage team at Superstition Mountain Golf and Country Club has compiled a few recipes to help bring the spirit of the Triple Crown to your own Derby party. Whip up some cocktails, plan a decadent menu and be sure to dress the part. 

Classic Mint Julep
2 oz. Bourbon
5 mint leaves
1 1/2 oz simple syrup
Garnish with mint sprig 

Place the mint leaves and simple syrup in the bottom of the glass and muddle to release the oils from the mint leaves. Add bourbon, fill the glass with ice and stir. While mint juleps are traditionally served in iconic silver goblets, a highball glass will be fine if you don’t happen to have your silver drinkware handy.

Derby Spring Pea Risotto
1 pint shucked English peas
¼ cup olive oil
1 cup onion (small diced)
1 pint Carnaroli rice – can substitute Arborio rice
1 bay leaf
½ cup chardonnay
1 ½ quarts chicken stock
¼ pound butter (cubed)
¼ cup mascarpone cheese
¼ cup parmesan cheese (grated)
Salt and pepper to taste.

Blanch the English peas in boiling salted water for 2 to 3 minutes until bright green and still slightly crunchy. Plunge the peas into ice water to stop the cooking process. Remove the peas from the ice water and reserve half. Place the remaining peas in a sauce pot with 1 cup of the blanching water and place over medium heat for approximately five minutes or until soft but still bright green. Place the mixture in a blender and puree until smooth. Reserve the puree for the risotto. To a hot skillet, add the olive oil and the onion and cook until translucent. Add the rice and bay leaf and continue to stir until the rice is hot and just starts to take on a tiny bit of color. Deglaze the pan with the chardonnay and allow to reduce until very little liquid is left. Add 1 cup of warmed chicken stock and a little salt and pepper while continually stirring. As the liquid slowly absorbs into the rice continue to repeat the process, one ladle or cup of stock at a time. Once the rice has absorbed enough liquid to the desired texture reduce the heat to a simmer. Stir in the blanched peas and the pea puree and add the butter and mascarpone cheese, stirring until it is combined. Then sprinkle in the parmesan cheese and season the risotto with salt and pepper to taste. Remember, you can always allow the risotto to rest which will cause it to get thicker. If you want to add more stock or blanching water to adjust the thickness to make it thinner feel free to do so.

Belmont Bourbon Blueberry BBQ Sauce
½ cup bourbon
3 cups frozen wild blueberries
1 cup balsamic vinegar
1 cup cooked diced bacon
3 T sugar
3 T ketchup
1 T Worcestershire sauce
2 garlic cloves, minced

Place everything in pot and bring to boil. Then carefully pour into a blender and process until smooth. 

Preakness Cocktail
1 1/2 ounces American rye whiskey
3/4 ounce sweet vermouth
1/4 ounce Bénédictine
1 dash Angostura bitters
Garnish: lemon twist

Combine all ingredients with ice in a rocks glass and gently stir to combine.

Fun Fact: Bénédictine is a French herbal liqueur produced using a mix of more than 20 herbs and spices. Drambuie can be used as a substitute in this recipe if you can’t find Bénédictine.

Preakness Crab & Artichoke Dip
1 lb cream cheese
2 C mozzarella cheese
1 C mayo
1 C heavy cream
1 T Dijon
1 T Montreal steaks seasoning
1 C drained artichoke hearts
1 C Jumbo lump crab

Add cream cheese, mozzarella cheese and mayo to a mixer and whip on low speed until incorporated. Add heavy cream, Dijon, steak seasoning and mix until incorporated. Gently fold in the crab and artichokes. Heat over double boiler until hot (or use microwave for smaller batches).

Belmont Jewel
1 1/2 oz bourbon
1 oz pomegranate liquor
3 oz lemonade
Garnish w/ lemon twist

Combine all ingredients in a glass with ice, stir and enjoy!

If DIY isn’t your thing, head over to the Clubhouse for a bite to eat or takeout from the Clubhouse Restaurant. From elegant fare to a relaxed bite to eat, Superstition Mountain Golf & Country Club offers a diverse range of cuisine options sure to please everyone's palate.