Derby Day

 
 
So two weekends ago it was the Kentucky Derby.

One of my friends from work had a "Demolition Derby Party" in honor of her and her husband's newly remodled house upstate.

 

At this point you all know I love themes and I love the excuse to bake. So to bring to the party I made three small scale Derby themed desserts. Mini Demolition Derby Pies, Run for the Roses Tartletts, and Sazarac cookies.
 

 
 

(I also love any excuse to buy a dress and in this case a HAT!!!!! Even Robby got a new suit jacket and tie for the occasion.)
 

 
 

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There is a famous Derby Pie that they make at one of the local restaurants.
It is copywrited, and they have been known to sue people over the use of the name. (Essentially it is just a chocolate pecan pie with walnuts instead of pecans.)
So i am going to give my concoction the name of "Demolition Derby Pie," in honor of the party.

 
Demolition Derby Pie
 

 

• pate brisee (make a whole batch and save 1/2 for the upcoming rose tartlettes)
• 2 1/2 cups flour
• 2 tbs sugar
• 2 sticks butter
• 1/2 cup cold filtered water
• (blend in food processor until just combined and refrigerate for 1 hr before rolling out)
• 1 cup semisweet chocolate chips
• 2 large eggs, lightly beaten
• 1 cup sugar
• 1/2 cup flour
• 1 stick butter melted
• 1 cup pecans
• 1 teaspoon vanilla extract
• 1/4 cup BOURBON!!!!! (it is Kentucky after all!!)

1. Preheat oven to 350 degrees.
2. Place the unbaked pie shell in the pie plate. Sprinkle the bottom of the pie shell evenly with chocolate chips.
3. Whisk together the eggs, sugar and flour in a mixing bowl. Gradually mix in the melted butter, then add the nuts and vanilla. Pour the mixture over the chocolate chips.
4. Bake for 1 hour or until the filling is set.

I made 4 small tarts instead of one big pie. I was trying to make the desserts in 1-2 person portions so that they would be easy for people to take at the party.

 
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Next I made a dessert inspired by the fact that the Kentucky Derby is related to roses. The drape the winning horse in a blanket of flowers.
I found this pretty amazing way of making roses out of poached apple slices!!

 
 
Run for the Roses Tartlettes
 

 

• pate brisee (use the second 1/2 saved from the pie above)
• 2 red apples (cored and sliced #1 on mandolin)
• 2 egg yolks
• 1 tbs corn starch
• 1 cup whole milk
• 1/2 cup sugar
• 2 tsp vanilla
• pinch salt
• for poaching liquid:
• 2 cups sugar
• 2 cups water 

1. Preheat oven to 350 degrees.
2. Roll out the pate into a typical pie shape but slightly thinner.  Cut into rounds about 4" in diameter.  Press each round into a mini muffin tin.  Fill each mini tin with pie weights (or dried beans).   Bake the shells for 15-20 minutes, until lightly browned.
3. Whisk together the egg yolks and cornstarch. 
4. In separate sauce pan heat milk and sugar till simmering.  Wish into egg mixture slowly to temper the egg batter.  Whisk in vanilla.  Set in fridge to cool.
5. Heat the sugar and water for the poaching liquid until almost boiling and sugar is dissolved.  Pour over sliced apples.  Allow the apples to poach/steep in the liquid until it is room temperature.
6. To make the apple roses take one of the apple rounds and cut a slit in it.  Starting at one end roll it is a tight cone shape then continue to loosely roll the slice around.  Add multiple slices until the rose is our desired size. 
7. Wasn't that super easy and fun?  now roll 100000 more of them!
8. Place a dolup of cooled custard in bottom of each tartlette shell and place 1 apple rose ontop.

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Finally, I made Sazarac Cookies.  Mainly bc it is a classy cocktail and these are classy people.  Also they have Absinthe in them which can make for a loopy doopy time.

 

Sazerac Cooler Cookies

 

• 1¾ cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 1½ sticks unsalted butter, at room temperature
• ½ cup confectioners’ sugar
• 2 tablespoons Sazerac rye
• ½ teaspoon Herbsaint liqueur
• ½ teaspoon Peychaud’s bitters
• 1 teaspoon vanilla extract

1. Preheat the oven to 300°.
2. Mix together the flour, cornstarch and salt.
3. Cream together the butter and sugar.
4. Pour in the rye, Herbsaint, bitters and the vanilla and mix until incorporated.
5. Add the flour mixture and mix until combined and the dough becomes slightly fluffy, about 3 minutes.
6. Roll the dough into tablespoon-size balls with your hands and place on a parchment-lined baking pan about 1 inch apart.
7. Flatten each ball slightly with the palm of your hand.
8. Transfer the baking sheet to the oven and bake until the cookies are lightly golden and set, about 15 minutes.
9. Remove from the oven and set aside for 5 minutes to cool, then transfer to a wire rack to cool completely.

I forgot to put the bitters in the cookie dough so i melted some almond bark added the bitters to it and drizzled it ontop.


Happy Derby Day!!!!!

 

Robby Didn't like to kiss me with my hat on!