Cowgirl Couture

Giddy up!  Even cowgirls need a little bling.  I lassoed this pretty boot bracelet at an area art fair yesterday.  Thanks Vintage Vamp of Columbus!

I think it looks just Marvelous... happy trails!

Talk Derby to Me

It has been dubbed the most exciting two minutes in sports; however, I sometimes have a hard time thinking of the Kentucky Derby as a sport.  Albeit it is about horseracing, and there’s big money in it, but to me the Derby is an experience. 

 

 

 

It’s an experience which is steeped in 141 years of tradition – beautiful horses, colorful silks, fancy hats, Kentucky bourbon, red roses and mouthwatering southern food – all uniting for that first Saturday in May each year.

 

 

 

 

My fascination for all things Derby stems from living in Kentucky throughout my high school and college years, and of course, my love for horses - cowgirls love horses…

 

A few of my official Mint Julep glasses collected over the years.

 

While we're a bit far away from Churchill Downs now to attend each year, it never stops us from celebrating in O-H-I-O.  Here are some highlights from our get-together this year:



Pork tenderloin sliders, blackberry honey-mustard sauce and sweet onion jam recipes from the
May 2015 issue of Southern Living.




 

Cabernet, Red Blend and Moscato wines from 14 Hands Winery.

Red roses in an antique trophy cup, a gift from good friends.

Juleps are served!

 

 

 

 

 

 

 

Have a great week!

 

 

Celebrate the Derby - Mint Cream Julep Pie

Nothing is more synonymous with the Kentucky Derby than the iconic Mint Julep, that famed cocktail made from Kentucky bourbon, muddled mint leaves and simple syrup.

 

 

 

There’s more than one way to enjoy your bourbon on race day though.  You can drink it, of course, but you can also incorporate it into your sweets.

Take for instance the fabulous chocolate, bourbon, pecan pie – aka Derby Pie where the chocolate and bourbon take the ordinary pecan pie to a heavenly level. 

 

 

 

 

But if you’re in the mood for a little twist on tradition, try this Mint Cream Julep Pie recipe created by the executive pastry chef of The Bakery at Sullivan University in Louisville, Kentucky.

And, get yourself ready for the South’s swankiest horse race when you can have your bourbon and eat it too!

 

 

 

 

Mint Cream Julep Pie
1 ¾ cups whole milk
½ cup sugar
6 tablespoons cornstarch
1 large egg
2 large egg yolks
¼ cup Kentucky bourbon (like Maker’s Mark)
1 ½ tablespoons unsalted butter
¼ cup jarred chocolate sauce (like Smucker’s Simple Delight dark chocolate)
1 9-inch pre-baked pie shell
1 cup heavy cream
¼ cup confectioners’ sugar
1 ½ teaspoons peppermint extract
Chocolate curls to garnish

In a medium saucepan, bring milk, sugar and cornstarch to a boil over medium heat.

In a heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color.  Very slowly pour hot milk over egg mixture, whisking constantly.  Pour mixture back into saucepan and return to heat.

Cook, whisking constantly, until very thick, 3 to 4 minutes.  Remove from heat.  Stir in bourbon, butter and chocolate sauce.  Cool completely at room temperature.  Pour in pie shell and smooth top.

In the bowl of a stand mixer, whip cream until soft peaks form.  Add confectioners’ sugar and peppermint extract and continue beating until medium peaks form.  Top pie with whipped cream.  Chill for at least 4 hours.  Garnish with chocolate curls.  Serves 8.

(Recipe from Robin Richardson, GM and executive pastry chef, The Bakery at Sullivan University, Louisville, Ky.)

 

Happy Derby week!

 

 

 

On the road in the Irish Hills

You know that day in the spring when the weather finally breaks – that day when you just want to abandon your home, jump in your car and head somewhere off your beaten path? 
That day finally arrived this past weekend for me, and suddenly day-tripping season began.  The greatest part is that the opportunity to partake in mini excursions can last well into the fall in our region.  So, let’s get back on the road and let the journeys begin.

For our first jaunt of the season, we headed north toward the beautiful Irish Hills of southeast Michigan. 

Just a little over an hour’s drive transports you to a region that boasts a multitude of lakes, rolling hills, and unique eateries and recreation sites.
 

 

 

 

Our first stop was to pick up my Dad and Stepmom who recently moved to the Irish Hills.  The four of us and our furry kids – Poncho, Chico and Diego - headed to Hidden Lake Gardens for a long walk and to take in the crisp spring air.
 

 

 

Hidden Lake Gardens, located on 755 acres off M-50, feature miles of hiking trails; a greenhouse complex; a lake; thousands of labeled trees, shrubs and flowers; and are open to the public year round.

 

 

 

With lunch in mind, our next stop was the local favorite, Randy’s Roadside Bar-B-Que on US 12.  The big red trailer with yellow flames and smoke billowing from it, make Randy’s easy to find. 

Or simply roll down your car window and follow the smell of barbeque wafting through the air. 

 

 

 

Randy’s is open seasonally and a great place to “pig up” some pulled pork, beef brisket, ribs and cowboy beans to go.
 

 

 

 

Our final destination was Cherry Creek Winery, also located on US 12 at Silver Lake Highway. 

Housed in a historic 1870s schoolhouse, visitors can sample award winning wines, like Raceway Red, year round at the winery’s knotty pine bar.
 

There are so many more places to explore in the Irish Hills, but we’ll save them for the next time.  That’s the beauty of day-trips…you can take them often.

Have a great week!

  

         

Turn up the heat - grilling season is here

Nothing kicks off summer like biting into that first juicy burger.  So turn up the heat, and wake up your grill from its long winter’s nap.

 

 

 

Grilling is so versatile and a healthy cooking method in that it eliminates the need to add extra fats. 

Plus, who wants to be stuck in the kitchen tending to a hot oven on a sunny day?

 

 

 

 

Don’t burn yourself out on brats and wieners though.
 

With grilling, the opportunities are endless.  There’s chicken, pork or seafood - shrimp and scallops are wonderful on the grill.
 

As are vegetables - eggplant, zucchini and bell peppers can be halved and grilled or cut into smaller pieces and threaded on skewers for colorful veggie kabobs.
 
 

 

 

 

 

Lightly grilled fruit - pineapple, peaches or pears make an incredible summertime dessert when served over vanilla ice cream and drizzled with balsamic vinegar. 

You can even grill your salad.  Slice a head of romaine lettuce in half lengthwise, brush lightly with olive oil, and sprinkle with salt and pepper. 


Grill cut sides down for a few minutes.  Serve with crumbled blue cheese.

 

 

 

 

Marinades are an easy way to add flavor and tenderize tougher cuts of meat - like flank or skirt steak.  This one works well with chicken or beef and can even be used for fajitas.


Savory Chicken or Beef Marinade

¼ cup red wine vinegar
2 tablespoons oil
1 teaspoon sage leaves
1 teaspoon summer savory
½ teaspoon kosher salt
½ teaspoon dry mustard
½ teaspoon paprika
2 tablespoons steak sauce

                                                                                                                                                                                                     

In a medium sized bowl, whisk together all ingredients.  Place chicken or beef in a plastic, sealable bag and pour in the marinade.  Marinate for 6 hours or overnight.

 (Recipe adapted from Pillsbury Summertime Across America, 1983)

 

 

 

Happy Grilling!