RECIPE: Pumpkin Pie Funnel Cake
INGREDIENTS:
- 1/2 cup milk
- 1 tablespoon pumpkin puree
- 1 cup pancake mix
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 egg
- vegetable oil for frying
- 1/2 cup powdered sugar
- Chocolate Sprinkles
- Squeeze Bottle
INSTRUCTIONS:
- Mix together pancake mix, milk, pumpkin puree, cinnamon, cloves and stir in the egg. Make sure there are no lumps!
- In a stick-proof skillet fill with a thick layer of vegetable oil. Bring oil to 350 F degrees (you can use a fry thermometer to gauge the temperature).
- Place dough mixture into a squeeze bottle. Then test readiness of the oil by squeezing a small amount of dough into the hot oil. (If it browns quickly the dough is ready.)
- Squeeze the dough into skillet in the signature funnel cake shape by moving the bottle all around to get squiggly shapes and layers. Cook for 90 seconds and flip with a spatula. Cook another 90 seconds till lightly browned.
- Remove and put on a plate, then top with sprinkles and powdered sugar.
Four Roses Rose Julep People's Choice Winner
Four Roses and the Kentucky Derby Festival have partnered together again this year for the 18th Annual Rose Julep Cocktail Competition!
THE ZING A LING – Martini Italian Bistro
INGREDIENTS
| 2 | fl oz | Four Roses Small Batch |
| 1 | fl oz | Lingonberry Shrub* |
| ½ | fl oz | Fresh Squeezed Ruby Red Grapefruit Juice |
| 2 | slices | Raw Ginger |
| 3 | dashes | Rhubarb Bitters |
DIRECTIONS
Add all ingredients in a mixing glass with ice and shake vigorously. Double strain over fresh ice. Garnish with lingonberries.
*LINGONBERRY SHRUB
Mix 2 cups of fresh lingonberries and 1 cup simple syrup in blender on high speed until fully broken down. Pour contents into a fine mesh strainer and push through. This technique should yield a nice semi thick juice. Add 1 to 2 tablespoons of balsamic vinegar and whisk.
Four Roses Rose Julep Judge's Choice Winner
Four Roses and the Kentucky Derby Festival have partnered together again this year for the 18th Annual Rose Julep Cocktail Competition!
AZTEC JULEP – La Chasse
INGREDIENTS
| 2½ | fl oz | Four Roses Small Batch |
| ¾ | fl oz | Homemade Roasted Pineapple-Chipotle Syrup* |
| ½ | fl oz | Fresh Lemon Juice |
| 1 | sprig | Muddled Mint Leaves |
| 1 | spritz | Bittermen’s Xocolatl Mole Bitters |
DIRECTIONS
In a mixing glass, gently muddle mint leaves with pineapple-chipotle syrup and lemon juice. Add Four Roses Small Batch and shake briefly with 1 or 2 large ice cubes. Double strain into julep cup or tiki mug filled with fresh crushed ice. Top with more crushed ice. Spritz with Bittermen’s Xocolatl Mole Bitters. Garnish with large bunch of mint, basil and a fresh slice of pineapple.
*HOMEMADE ROASTED PINEAPPLE-CHIPOTLE SYRUP
Peel and core 1 pineapple. Cut into chunks and roast in oven until the edges are slightly blackened. Remove from oven and place roasted pineapple chunks in large saucepan. Add 1½ cup sugar, 1 cup water and 1½ cup Chipotle powder (or to taste). Simmer, stirring frequently, for about 10 to 15 minutes. Remove from heat and strain. Let cool and refrigerate for up to 1 week.
Derby Burger Challenge
This year’s Derby Burger Champion is: The Bourbon Blueberry Brie & Bacon Cheeseburger!
Louisville area Kroger stores will feature the winning recipe, along with all the ingredients you need to make it at home fromt April 21st through Derby Weekend.
Plus, you can try the burger at 80/20 @ Kaelin’s as a featured menu item from 4/21 – 5/2! To make a reservation or order online, visit www.8020atkaelins.com or call (502) 200-8020.
Wanda's Easy Chocolate Chip Cookie Recipe
You can’t say no to one of these! One of our favorite Louisville chefs, Wanda Wilcox from Sincerely Yours Catering, shares her chocolate chip cookie recipe, that’s sure to put a smile on your face!
INGREDIENTS:
- 3 cups of Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 sticks of Melted Salted Butter
- 1 1/2 cups of Light Brown Sugar
- 1 cup of White Sugar
- 1 tablespoon of Real Vanilla
- 2 Eggs
- 2 cups of Chocolate Chips
- 2 cups of Pecans (optional)
COOKING:
1) Heat Oven to 375°, 30 mins prior.
2) Cream butter and both sugars together.
3) Mix flour, baking soda and baking powder in a separate bowl.
4) Beat eggs and Vanilla together in small bowl, then add to the butter and sugar mixture.
5) Stir in the flour mixture slowly, one cup at a time, before adding the chocolate chips and nuts (if you choose). Mix well.
6) Use a Tablespoon for spooning the cookie dough, roll in hand and place on a slightly greased cookie sheet. (Use parchment paper if you like. I use a little Pam.)
7) Bake cookies 9-10 minutes. (They won’t look done when you pull them out of the oven, but don’t let them brown or they will be over cooked.)
8) Let them cool for 1 to 2 mins. Eat warm, they’re deeelish! (If you’re eating them the next day, pop them in the microwave for 20 seconds or so before eating, to make them extra yummy.)
