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Ingredient Shopping List

Below is a list of ingredients you’ll need to make the recipes in this packet. Please reach out for substitution suggestions.


 Mint sprigs (about 1 sprig per cocktail)  Chives, small bunch for garnish


 1 stick unsalted butter, cold  1 cup buttermilk, cold

 1 egg

 8 ounces sharp cheddar cheese  2 ounces cream cheese (1/4 cup)  Mayonnaise Pantry Items  Granulated sugar  All-purpose flour  Baking powder  Kosher salt

 Red pepper flakes

 Black peppercorns in a mill or grinder

Dry/Canned Items

 1/3 cup jar of pimento or roasted red peppers


 Woodford Reserve Kentucky Bourbon or your Bourbon of choice  Bitters (optional)


Equipment Needed

Below is a list of tools you’ll need to make the recipes in this packet.


 Chef’s knife  Cutting board

Hand Tools/Gadgets

 Measuring cups and spoons  Liquid measuring cup

 Mixing bowls (various sizes)  Box grater

 Fork or pastry blender  Spatula

 2" round pastry cutter or small drinking glass  Pastry brush

 Cooling rack (optional)


 Small saucepan


 Rimmed baking sheet


 Serving platter


 Julep cup or highball glass  Muddler or wooden spoon  Straw


Pre-Class Mise en Place and Notes

• Please gather all ingredients prior to class if you will be cooking along. • It is helpful to organize the ingredients by recipe on rimmed baking sheets. • Feel free to pre-measure ingredients, but it is not necessary.

• We encourage you to prep all your ingredients before class as it will allow you to have more time to listen and watch the instructor.

Mint Julep

1. Prepare the simple syrup recipe and chill or purchase store-bought simple syrup. 2. Make or prepare crushed ice. A simple way is to wrap a few handfuls of ice in a clean kitchen towel and crush with a rolling pin. You can also pulse some ice in a food

processor or blender.

Mini Biscuits

1. Preheat the oven to 400°F.

2. 30 minutes before class, transfer 1 stick of butter to your freezer.

Pimento Cheese Spread

1. 30 minutes before class, remove the cream cheese from the refrigerator and allow to come to room temperature.



Yield: 1 serving

Woodford Reserve is the sponsored Bourbon of the Kentucky Derby and what we use in our recipe, but please feel free to substitute with your favorite Kentucky Bourbon. The Mint Julep is traditionally served in a highball glass or silver julep cup over crushed ice.


1/2 ounce simple syrup (recipe included)

3 fresh mint leaves, plus a sprig of mint for garnish 2 ounces Woodford Reserve Kentucky Bourbon Crushed ice

Bitters, for garnish, optional


1. To a julep cup or highball glass, add the simple syrup and mint. Muddle to press the mint with the syrup and release the essential oils.

2. Add the bourbon and top with crushed ice, stir until the cup is frosted on the outside. 3. Top with additional crushed ice to form a dome and garnish with a sprig of mint and a few optional dashes of bitters and a straw.


Yield: 4 ounces

Cooled simple syrup can be kept in your refrigerator for about 2 months. _______

1/2 cup granulated sugar 1/2 cup water



Yield: 16 mini biscuits or 8, 4" biscuits


2 cups unbleached all-purpose flou r 1 tablespoon bakin g powder

1 teaspoon koshe r salt

1 teaspoon granula ted sugar

1 stick (4 ounces) unsalted butte r , fro zen 1 cup cold buttermilk

1 large egg, beaten


Preheat the oven to 400°F and position a rack in the middle. Line a rimmed baking sheet with parchment paper.

1. To prepare the biscuits: To a large bowl, add the flour, baking powder, salt and sugar; whisk to combine. Using the largest holes on a cheese grater, grate the frozen butter into the flour and mix with a fork to coat the butter with the flour. Make a well in the center and add the buttermilk; use the fork to mix just until the mixture forms large clumps and starts to come together.

2. Turn the biscuit dough onto a lightly floured surface and roll into a 1" thick rectangle. Using a 2" round biscuit cutter, cut out 16 rounds and transfer them to the prepared baking sheet. With a pastry brush, brush the tops of the biscuits with the beaten egg. Transfer the biscuits to the oven. Bake until golden-brown and cooked through, 8 to 10 minutes, rotating the baking sheet after 4 minutes.

3. Transfer the biscuits to a wire rack and let cool for at least 5 minutes. Split the biscuits in half and spread the cut sides with pimento cheese spread.



Yield: 1 1/2 cups


8 ounces sharp cheddar cheese, grated

1/4 cup (2 ounces) cream cheese, softened to room temperature 1/3 cup jarred pimento, or roasted red peppers, finely diced 3 tablespoons mayonnaise

1/4 to 1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper Thinly sliced chives to garnish


1. To a large mixing bowl add the cheese, cream cheese, peppers, mayonnaise and red pepper flakes. Using a spatula, mix the ingredients together until it is smooth and spreadable, about 2 minutes. Taste and adjust the seasoning with salt and pepper.

2. Transfer the spread to a serving bowl and set aside until the biscuits have cooled slightly.

Recipe variations:

• Although there are many versions of pimento cheese spread, we have chosen this one as our personal favorite. Create your favorite recipe by experimenting with a variety of grated cheeses and ratios of cream cheese to mayonnaise.





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