Join "Jayni's Kitchen" this week for "Derby Delights: Celebrate the 131st Kentucky Derby with Rozi Stone."
Stone will prepare a traditional Derby feast. Jayni Carey is host.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
Country hams are often covered with mold when purchased. Scrub off the mold and rinse. Soak the ham, completely covered with water, for approximately 12 hours to remove some of the saltiness and add moisture to the ham.
After 12 hours, scrub the ham again to remove any remaining mold and rinse well. Place the ham in large roasting pan, skin side up, and cover completely with water. Bake the ham, uncovered, for 1 hour in a 400-degree oven, then reduce the heat to 325 degrees and continue baking for 20 minutes per pound. When the ham is finished baking, turn off the oven and cool completely.
When cooled, drain the ham and remove the rind and excess fat. Slice the ham into very thin slices and arrange on a large platter. Serve the ham with rolls or biscuits. (Biscuit recipe follows.)
Tip: If not serving immediately, wrap the ham tightly in aluminum foil and store in the refrigerator.
1/2 cup butter
4 garlic cloves, finely chopped
4 cups boiling water
1 cup quick grits
1 teaspoon salt
3 cups shredded sharp cheddar cheese, divided
1 egg, beaten
3/4 cup milk
black pepper, to taste
In a small skillet, heat the butter over medium-low heat. Add the chopped garlic and saute until tender, about 2 minutes. Set aside.
Bring 4 cups of water to a boil in a large saucepan. Add the grits and salt and reduce the heat to medium. Cook, stirring frequently, until the grits thicken, 3 to 5 minutes. Remove the pan from the heat and stir in 2 cups of the cheese until melted. In a large bowl, whisk together the egg, milk and pepper. Add the grits and garlic mixture.
Pour the grits into a buttered 2-quart casserole. Bake in a 350-degree oven for 30 minutes, then top with the remaining cup of cheddar cheese and continue baking for 30 minutes more. Serves 8 to 10.
GRANDMOTHER'S BEATEN BISCUITS
2 cups sifted all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons shortening
1/2 teaspoon salt
1 cup buttermilk
Sift the flour once, and measure the 2 cups. Place the flour in a bowl and add the baking soda, baking powder and salt. Sift again. Using a pastry blender, cut in the shortening. Add the milk gradually, stirring until a soft dough is formed. Turn the dough out onto a lightly floured surface and knead just enough to shape it into a ball. Roll the dough out to half-inch thickness and cut into biscuits using a 2-inch biscuit cutter. Place the biscuits on a lightly greased baking sheet. Bake the biscuits in a 450-degree oven 12 to 15 minutes, or until golden brown.
Tip: Melt a small amount of butter, shortening or lard and brush the tops of the biscuits just before baking.
MOM'S DERBY PIE
1/2 cup butter, melted
1 cup sugar
1 cup light corn syrup
4 eggs, beaten
1 teaspoon vanilla extract
1 cup pecans, chopped
3/4 cup semi-sweet chocolate chips
1 tablespoon bourbon
1 unbaked deep dish pie shell
Pour the melted butter into a large bowl. Stir in the sugar until dissolved. Stir in the corn syrup, followed by the beaten eggs. Add the vanilla, pecans, chocolate chips and bourbon. Pour the mixture into a deep dish pie shell.
Bake the pie in a 350-degree oven for 55 to 60 minutes, until set. Cool the pie on a wire rack for several hours to allow time for the filling to set up before serving. The pie is best if served warm, topped with whipped cream. Serves 8.
Tip: If the crust browns too quickly, wrap the outer edges with aluminum foil after 30 minutes of baking.
1 cup sugar
1 cup water
1 cup mint leaves
mint julep cups, chilled in the freezer
100 proof Kentucky bourbon
fresh mint sprigs
Sugar Syrup: Combine the sugar and water in a saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer the sugar syrup for 3 to 5 minutes. Remove the pan from heat and cool. In a bowl, bruise the mint leaves with the back of a wooden spoon. Place the mint in a jar or covered container and add the sugar syrup. Cover and chill in refrigerator for at least 12 hours.
To make the mint juleps: Strain the sugar syrup and discard the mint. Pack the chilled mint julep cups with crushed ice. Add 1 tablespoon of sugar syrup and 1 ounce bourbon for each serving. Stir, garnish with mint sprigs and serve with half-sized straws. Makes 21 servings.