As trainers, jockeys and 20 thoroughbred horses get ready to run for the roses on Saturday, fans planning to host from home can enjoy the tastes of the Kentucky Derby with a little help from a celebrity chef with roots in the bluegrass state.
The legendary Churchill Downs Racetrack entrusted Louisville native Damaris Phillips to create an at-home menu with authentic dishes to celebrate the culinary traditions, ingredients and flavors of the Derby.
"Growing up in Louisville, you naturally rack up some memorable Derby stories, but I have to say that this experience, getting to work with Churchill Downs and help bring the experience into peoples homes, has made this Derby unforgettable," Phillips told "Good Morning America."
Her menu is perfect for fans looking to enjoy the fastest two minutes in sports with more than just mint juleps, the iconic bourbon cocktail of the race.
Phillips said she wanted to make sure the menu was "packed with Kentucky flavors and make-ahead recipes that even a novice in the kitchen can make."
"I wanted anyone hosting to also be able to enjoy the party," she said.
Check out all of Phillips' recipes below to ensure that your bites and beverages are a sure bet on Saturday.
Yields: 8 Servings
Ingredients
1 long skinny Baguette sliced into 1/4-inch slices
1/4 cup extra virgin olive oil
3 ounces cream cheese, room temperature
5 tablespoons pepper jelly
4 ounces country ham, very thinly sliced and torn into 1-inch pieces
Coarse sea salt to garnish
Chopped chives to garnish
Directions
Heat the oven broiler.
Brush both sides of each bread slice generously with olive oil and place on bake sheet. Broil 1-2 minutes per side until toasted on both sides, flip once. Remove from the oven and cool.
To assemble, spread each crostini with 1/2 teaspoon cream cheese and a 1/2 teaspoon of pepper jelly. Divide the country ham among the crostini. Garnish with salt and chives.
Yields: 4-6 Servings
Ingredients
1 cup white wine vinegar
1 cup sugar
3 tablespoons bourbon
1 teaspoon Kosher salt
2 English cucumbers, thinly sliced
1 medium sweet onion, halved and thinly sliced
3 sprigs mint, leaves chopped
Violets to garnish
Pepper to garnish
Directions
Combine the vinegar, sugar, bourbon and 1 teaspoon salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Set aside to cool.
Combine the cucumbers and onion in a large bowl. Pour the vinegar mixture over the top and let marinate in the refrigerator until icy cold, 3 to 4 hours. When ready to serve, add the mint and toss to combine. Garnish with violets and pepper.
Yields: 8 servings
Ingredients
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup whole-grain mustard
1 1/2 teaspoons dried Italian seasoning
1 tablespoon hot sauce
Juice of 1/2 lemon
4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
1/4 cup dried cranberries
3 stalks celery, diced
3 green onions, sliced
Kosher salt and freshly ground black pepper
Four 6-inch baguettes, split
Directions
In a large bowl, whisk together the mayonnaise, sour cream, mustard, Italian seasoning, hot sauce and lemon juice.
Add the chicken, dried cranberries, celery and green onions, and toss to coat in the dressing. Season with salt and pepper.
Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the baguettes. Serve.
Yields: 4 servings
Ingredients
3/4 cup sour cream
1/4 cup mayonnaise
1/3 cup picked parsley leaves, finely chopped
1/3 cup picked cilantro or dill leaves, finely chopped
6 chives, chopped
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
1 1/2 teaspoons fresh lemon juice, to taste
1/2 teaspoon fine salt
Freshly ground black pepper, to taste
1-2 tablespoons bourbon
For the salad
3/4 cup toasted pecans
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes
1/4 cup pickled shallots (recipe follows)
Directions
In a large bowl, whisk together the sour cream and mayonnaise until smooth.
Add the chopped herbs, garlic powder, onion powder and stir to combine.
Add the lemon juice, salt and bourbon. Stir to combine and season with pepper and more salt if needed.
To assemble the wedge, divide the lettuce among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes, the toasted pecans and pickled shallots. Eat right away!
Pickled Shallots
1/2 cup sliced shallots (about 2 shallots)
1/3 cup white vinegar
1/3 cup grenadine
1/8 teaspoon salt
Directions
In a saucepan over medium heat combine the vinegar, grenadine, and salt. Bring to a simmer.
Add the shallots to a 16-ounce heatproof glass jar. Pour the liquid over the shallots and cool to room temperature. Allow to pickle for at least 1 hour. Can be stored in the refrigerator for up to 3 weeks.
Yields: 8 servings
Ingredients
Two 9-by-11-inch puff pastry sheets, thawed
1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
1 cup sugar snap peas, sliced
8 radishes, thinly sliced
6 mini bell peppers, sliced
Chive blossoms or chives to garnish
Directions
Preheat the oven to 400 F.
Roll the puff pastry to 9 by 11 inches. Prick from the center to the edge with a fork leaving 1/2-inch border around the entire pastry. This will keep the center from rising. Bake until golden and puffed, about 12 to 15 minutes. Cool completely.
Meanwhile, make the Benedictine. Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth or clean kitchen towel and squeeze to remove as much liquid as possible.
Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
To assemble the tarts, add 1/2 cup of the Benedictine to the top of the tart and spread to where the edges are puffed. Repeat with the other tart crust. Divide the snap peas, radishes, and bell peppers between both tarts and press gently onto the Benedictine. Garnish with the chive blossoms and sprinkle with salt and pepper.
Yields: Four 16-ounce or eight 8-ounce milkshakes
Ingredients
1/2 gallon butter pecan ice cream
4 ounces (1/2 cup) bourbon
2-4 ounces whole milk
1/4 cup hot fudge sauce
Whipped cream to garnish
Chopped toasted pecans to garnish
Cherries to garnish
Directions
Puree ice cream, bourbon, and milk in a blender until smooth about 1-2 minutes.
Divide the hot fudge among glasses. Fill each glass with the milk shake and top with whipped cream, pecan and a cherry.
Yields: 12 Servings
For the cake:
Cooking spray
1 3/4 cup all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
1/2 cup + 3 tablespoons vegetable oil
3/4 cup milk
4 large eggs, room temperature
3/4 cup bourbon
1 tablespoon vanilla extract
For the Buttered Bourbon Sauce
1/2 cup unsalted butter
1/3 cup water
1/2 cup sugar
1/4 teaspoon salt
1/4 cup bourbon
Whipped cream to garnish
Blackberries to garnish
Directions
Preheat the oven to 325 F.
Spray a 12-cup tube or bundt pan with cooking spray. Set aside.
In a large bowl, combine the flour, the dry milk, the cornstarch, the baking powder and the salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
Add the dry ingredients and mix until combined. It will look like crumb topping.
In another bowl, whisk together the oil, the milk, the eggs, the bourbon, and the vanilla extract.
Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin, almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
Pour the batter into the pan and bake on the center rack until the top is golden, center is set and a toothpick comes out clean when inserted, about 50-60 minutes.
Meanwhile, you can make the bourbon sauce. In a saucepan over medium heat, add the butter, the water, the sugar, and the salt. Stir and cook until the sugar has dissolved and the sauce starts to thicken, about 3 to 5 minutes. Remove from the heat and stir in the bourbon. It is going to bubble and splatter a little so be careful.
Let the cake cool in the pan for 10 minutes and then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer. Clean and dry the pan so that you can place the cooled cake back inside the pan. Poke a few holes into the top. Evenly pour the bourbon sauce onto the cake. Let the cake sit for 30-60 minutes (up to overnight) to absorb the sauce.
To serve, remove the cake from the pan and garnish with whipped cream and blackberries.
