Sweet Potato, Fontina and Pecorino Flatbread & a {Bourbon} Cocktail!

I consider myself a pretty reasonable person.

And then college football season starts and that goes out the window.

I spent SEVEN very long {but lovely} hours watching college football last Saturday. Well, the football-watching accounted for only about 4 of those hours. But we had to get there {3 hours} early to make sure we were able to secure tables & chairs at this place because it gets packed, fast.

See? Complete loss of reasonableness. 

Had my Gators lost at the end of that long stretch {on my birthday, no less}... we may have had a slight problem. 

Luckily, that wasn't the case and all was right with the world.

Now, football food.

I wish they would have had something like this where we watched the game.

You're in luck because I'm sharing the recipes for this Sweet Potato, Fontina & Pecorino Flatbread with Rosemary and Honey AND an Apple Pie Bourbon Sweet Tea Cocktail over on Palm Beach Lately today.

The only reasonable thing to do would be to click here and check it out so you can make it next game day! ;)

Go Gators! 

Race Day Pie

Well, you guys, today's my last day to prep for tomorrow's big Derby celebration.

I've been trying to stick to my party planning timeline all week in an effort to avoid a major meltdown at the 11th hour, but you know how it goes... something always comes up last minute!

So, I guess that plan is not to expect to stick with the plan.

{I'm learning to be a little more flexible.}

Anyway, I've been working my way through the menu this week, starting to chop, assemble, and make anything that I can do ahead of time so that I can have fun with everyone else on Saturday. It's taken me many, many parties, events, and gatherings to learn how to plan things out so that this is possible. I can't tell you how many times I've wound up in the kitchen during an entire party, which makes for a very sad hostess & very neglected guests.

This time around, I've made things ahead and have a good mixture of items that can be served cold or at room temp to balance out those that need to be baked or heated through the day of.

Life would be much easier with a double oven, I'm not gonna lie. But we'll make do with what we've got!

I can't keep it to myself anymore... I've got to share my Southern inspired menu for Derby Day. The rest of the details will just have to stay under wraps until after the party. {Rats.}

Kentucky Derby Menu

Beverages

 Mint Juleps

Classic, Blackberry-Mint, Grapefruit-Honey, & Peach-Basil

Oaks Lily Cocktail

Governor's Mansion Peach Tea Punch

Appetizers

Classic Cheese Straws

Benedictine Dip 

Served with Pumpernickel Toasts

Blue Cheese-Bacon Dip

Served with Crackers & Grapes

Pineapple Julep Fruit Salad

Mains

Chicken & Waffle Bites 

with Horseradish Peach Syrup

Country Ham on Homemade Biscuits 

with Pepper Honey

Sides

Cheese Grits Casserole

Beer Mac & Cheese

Corn on the Cob 

with Chili-Honey Butter

Southern Baked Beans

Blue Cheese Roasted Potato Salad

Dessert

"Derby Pie"
Maple Cupcakes with Maple Caramel Buttercream
topped with Candied Bacon & Candied Pecans

Just about everything is homemade because: A.) I only feed my friends the best. B.) That's just how I roll. and C.) I'm crazy. 

But I'm also really excited. {In case you couldn't tell.} 

I still have lots left to do before "go time" tomorrow... but I guess there's no event more appropriate to race against time. ;) 

Enough yammering on. It's time to get to work & pull together the last details. But before I go, I've got one more thing to share: A recipe for Race Day Pie, a.k.a. "Derby Pie".

Did you know that you can't actually call it "Derby Pie" because it's a registered trademark of Kern's Kitchen? They're famous for the official Pie of the Derby, and they sure take it seriously. Their recipe is super top-secret, and they're very picky about other people claiming to make the real thing. So, out of respect, I'm calling mine "Race Day Pie" ... no need to tick anyone off. ;)

The pie is a delicious blend of chocolate, bourbon, and walnuts, though I've also seen many recipes made with pecans. I stuck to walnuts because that's how Kern's does it, and they're obviously the most official!

It's almost like a chocolate chip-walnut cookie baked in a pie crust with the sweet flavor of bourbon shining through. Nothing wrong with that!

No matter what you call this sweet treat, it's sure to be the ideal ending to Derby day... though winning a few bucks on the race wouldn't hurt, either. ;)

.... And they're off! 

Race Day Pie
Found at The Chattanoogan

1/2 cup flour
1 cup sugar
2 eggs
1/2 cup butter, melted & slightly cooled
2 tablespoons Kentucky bourbon {I used Jim Beam, but Early Times is the official Derby bourbon}
1 cup walnuts, coarsely chopped
1/4 cup semi-sweet chocolate chips {I accidentally used milk chocolate, but no harm done!}
1 teaspoon vanilla extract
Pinch of salt

Pie Crust -
I used this recipe, but you can certainly use your favorite or buy a pre-made pie crust. {I won't tell.}

1. Make pie crust. {Or unwrap, if cheating!} Arrange in a pie dish. {At this point, I pierced it a bunch of times with a fork just to make sure it didn't puff during baking. It may not be necessary because there's a filling, but I didn't want to risk it.} Refrigerate until needed. Preheat oven to 350 degrees.

2. In a large bowl, whisk together flour, sugar, and salt.

3. In a medium bowl, whisk together eggs, melted butter, bourbon, and vanilla extract.

4. Add wet ingredients to dry and whisk until just combined. Gently mix in walnuts and chocolate chips.

5. Pour mixture into unbaked pie crust. Bake for 40-45 minutes until the top is slightly puffed and lightly golden, and a toothpick inserted into the pie comes out mostly clean. {Not super batter-y.}

6. Cool before slicing.

Vanilla-Rosemary Lemonade

I'm getting to do something this coming weekend that I've been wanting to do for years: Host a Kentucky Derby party.

Why have I always had a fascination for this grand Southern tradition, you ask?

I couldn't even begin to tell you.

It's actually sort of ironic since I have an unnatural apprehension when it comes to horses. {I know, weird. I'm also not a fan of birds.}

I've certainly never had a great experience with Derby, either.

One year, Steve and I decided to watch the race. Though we're not really horse race kind of folks, we figured we had nothing to lose... it is known as "The Fastest Two Minutes in Sports", after all.  We could handle two minutes of an event we had no real interest in.

As it turns out, the horse I decided to root for, Eight Belles {the first filly to win a trio of important races... girl power!}, collapsed and was put down within minutes of coming in second at the Derby. I was horrified! {And I vowed never to root for any other horse lest I jinx them into an untimely death.}

And yet, every year around this time, I find myself yearning to don a big, ridiculous hat and sip a Mint Julep out of a silver cup.

Call me crazy.

Anyway, this year I'm giving in to my Derby desires.

I'm going all out -- adorable Derby evites from Paperless Post, a request for guests to come in Derby-appropriate attire, a hat contest, and a full Southern menu! {As well as few other surprises I can't share in case any of the guests are reading this!}

I'd like to say I'll be sharing all of the fabulous dishes I'll be making with you, but the truth is, party planning -- though one of my very favorite things to do -- overwhelms me, and I don't want to pressure myself by promising to share recipes and not being able to deliver. {Though, if I am able to stick to my timeline this week and all goes as planned, I will most definitely document any recipes you shouldn't live without.}

If you want to take a peek at how things are coming along this week, I'll be sharing snippets on my Instagram and Facebook accounts, so feel free to join me pre-meltdown... I mean, pre-party. ;)

Meanwhile, I'm sharing a recipe for Vanilla-Rosemary Lemonade...a gorgeous beverage for any party and a good alternative to juleps for those who don't care for bourbon. {Unlike me.}

Lemonade already conjures images in my mind of lazy afternoons, porch swings, and beautiful plantation homes, so it just made sense to make this drink for an occasion that's steeped in Southern tradition. Plus, with most of your spring herb gardens in full bloom {Totally jealous. I'm a natural plant killer.}, you'll need some recipes that use up all of that rosemary.

Grab a glass and place your bets... this here's a guaranteed winner.

Vanilla-Rosemary Lemonade

from Southern Living

1 1/2 cups sugar
1 vanilla bean, split
3 sprigs fresh rosemary
3 cups water
3 cups fresh lemon juice {18-20 lemons} OR 7.5 ounces thawed frozen lemon juice

Garnish: Lemon Slices, Rosemary Sprigs

1. Combine sugar, vanilla bean, rosemary and water in a saucepan. Bring to a boil over medium heat, then reduce heat slightly and let simmer for 5-7 minutes.

2. Remove from heat and let steep until slightly cooled, 10-15 minutes, pressing on the solids from time to time.

3. In a large pitcher, pour lemon juice and syrup mixture, straining with a fine mesh sieve. Discard solids. Mix well.

4. Cover and refrigerate for 3 hours or until cold.

5. Stir and serve over ice.

Garnish with lemon and rosemary sprigs if desired.

Makes 6 cups.

ORANGE and BLUEberry Cake

So, in case you didn't already know this... I'm a Gator fan. Have been about as far back as I can remember, when I didn't even know that being a Gator was rooted in some deep, football-watching tradition. {I grew up in a household of non-football watching women, and even my dad was never into the sport. Blasphemy, I know.} Mostly, I just knew that getting to be a true Gator would be a privilege I would have to earn.

When my older sister {who is 7 years my elder} got accepted to the University of Florida, I knew right then and there that I, too, would one day make my own journey to The Swamp. And I did.

My Gator college experience was, in short {for the sake of time and incrimination energy}, amazing. I emerged even more of a Gator than when I entered, if you can believe it.

And then I married a fellow Gator {he was actually my neighbor during my first year in Gainesville}, and our Gatorness grew exponentially. It's true. We can be "those people", especially during football season.

Lately, the nation has been swept away - whether off their feet or into a frenzied fit of rage, you decide - by a former Gator who has become pretty well known for his unbelievable ability to turn completely rational human beings into stark raving lunatics by simply throwing a football and, well, being pretty darn cute.

UM... yeah. This guy.
Source

My husband has a man-crush on Tim Tebow. My Facebook news feed is swamped {no pun intended} by ranting Tebow lovers and haters alike after any given Broncos game. Pictures of people "Tebowing" all over the world have become the next idiotic big thing to post. Those who have never picked up a Bible in their life have flipped through the pages {ok, or Googled} to read the verse good ol' Timmy has displayed on his eye black.

Whether you swoon at his "Aw, shucks" disposition and die hard faith in God, team, and country, or gag at the phenomenon that he has become, I think it's safe to say that Tim Tebow, our humble little Gator, has made a mark on the world.  And it just so happens to be an Orange & Blue one, even after hanging up his Florida jersey. :)

So, as cheesy as it may be, today's recipe is in honor of Tim Tebow, man of the hour.

Candied Orange & Blueberry Cake
Adapted from BHG.com

1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

2/3 cup milk {I ran out and used Half & Half}

2 tablespoons olive oil {Yes, olive oil. Just go with it.}

2 tablespoons butter, softened {I actually forgot this when I made it. I was a mess in the kitchen today.}

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract {optional}

1/2 cup blueberries {fresh or frozen}

3-5 Candied Orange Slices, finely chopped - I'd say this is optional if you don't feel like doing the candying. But I'd replace with some orange zest.

Candied Orange Slices {see recipe}

1. Preheat oven to 350 degree F. Lightly grease and flour a 9 x 1 1/2-inch round baking pan; set aside.

2. In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add milk, oil, butter, egg, vanilla and almond extract if using. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Gently fold in chopped Candied Orange Slices {or orange zest} and blueberries. Pour batter into prepared pan.

3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.

4. Place cake on a serving plate. Arrange Candied Orange Slices on top of cake. Drizzle with 1 tablespoon of the orange syrup. Makes 8 to 10 servings

Candied Orange Slices

2 naval oranges

1 cup water

2 cups sugar

Trim ends from oranges; slice into 1/4 inch thick slices.

In a large saucepan combine sugar and water. Bring to boiling; add orange slices. Return to boiling. Reduce heat to medium and boil gently, uncovered, for 12 minutes, gently stirring orange slices into syrup occasionally. Remove from heat.

Preheat oven to 200 degree F. Line a large baking sheet with parchment paper. Remove orange slices from syrup using tongs or a fork, reserving syrup. Arrange orange slices on prepared baking sheet.

Bake for 1 hour or until oranges are translucent and candied, but still soft. Remove from oven; cool completely on baking sheet. Store in an airtight container. Transfer syrup to a small bowl and chill until needed.