It is Kentucky Derby Week!
All around Kentucky, folks are gearing up
for the biggest event of the year.
This year the Derby will be on Saturday, May 4.
This is a repeat of a post from 2008, my first year of this blog.
The Kentucky Derby is held on the first Saturday of May at Churchill Downs in Louisville (Lou-a-vull). The 134th KY Derby will be held next Saturday, May 3. Tickets are expensive and scarce. Churchill Downs can pack in more than 150,000 fans, but the majority of Kentuckians have never attended. Most Kentuckians enjoy watching the Derby on TV at home while hosting or attending a variety of parties from dressy to casual backyard gatherings. Louisville and Lexington media are full of Derby news, the Kentucky Derby Festival is in full gear and department stores are featuring Derby fashions as seen in the photo above. It is a fun time in Kentucky! The next few days I will be sharing a little Derby trivia and tidbits.
Benedictine Sandwiches are served at many Kentucky Derby parties, wedding receptions, afternoon teas and ladies luncheons. Benedictine is named for the Louisville caterer, Jennie Benedict, who developed the recipe around 1920. The recipe is found in almost every Kentucky cookbook. The spread can be purchased already prepared in the refrigerated section of many Kentucky grocery stores. The recipe follows:
1 medium cucumber, peeled and seeded
1 small onion
1 (8 ounce) package cream cheese, softened
Dash of salt (to taste)
Green food coloring
Finely grate cucumber and onion (may use food processor). Drain well in a strainer, pressing down with back of spoon to remove all liquid. Add a dash of salt. Add drained cucumber and onion to cream cheese and mix well in food processor. Add 1 to 2 drops of green food coloring and mix to distribute color (should be pale green). Use on white bread as a sandwich spread, to make canapés or for a dip with vegetables or crackers.