TRIPLE WHAMMY WEEKEND
Cinco de Mayo, Kentucky Derby, and Mother’s Day Ideas
Today is Cinco de Mayo, so we’ve got some last-minute food/drink ideas (including Elizabeth’s genius tequila hack!). This Saturday marks the 148th Kentucky Derby, and Elizabeth will make sure you’ve got a proper Mint Julep in your hand to watch “the greatest two minutes in sports.” Then, Sunday is Mother’s Day, so treat her like the queen she is by not letting her lift a finger. Racers, start your engines…
CINCO DE MAYO CELEBRATION
AU: Growing up in Texas (with its proximity to Mexico) means that Mexican-American/TexMex culture has always been something to which I’ve been exposed. So, for me, Cinco de Mayo was just another day that we would go to one of our favorite Mexican food spots in Fort Worth (like The Original, or Joe T’s) like any other day of the week. Obviously now, as an adult, I realize there is a significant cultural meaning behind the day, instead of just margaritas and queso (to be clear: both are GREAT and IMPORTANT contributions to the world!).
While the day originally commemorates the Mexican army’s victory over the French at the Battle of Puebla in 1862, Mexican-Americans have since adopted Cinco de Mayo as a celebration of Mexican culture and excellence… and I think that’s reason for all of us to celebrate!
So this year, maybe learn something about Mexican culture or Mexico that you didn’t know before? In past years, I’ve expanded my palate by eating Mole Poblano or Chiles en Nogada (both of which hail from Puebla, Mexico). I’ve studied a map of Mexico to learn how the different regions of the country have their own identities, cultures, and cuisines. In general, I’ve tried to expand my knowledge of Mexico/Mexican food, so that it’s not seen as a singular idea or monolith.
EK: I didn’t grow up in Texas, but I do spend a lot of time there. I love a good Tex-Mex meal, but Mexican cuisine is so much more than that. In fact, my favorite Mexican restaurant in Houston is not Tex-Mex at all, but authentic Mexican. The restaurant is Arnaldo Richards’ Picos or Picos for short. Richards, who was born and raised in Monterey, Mexico, opened his family restaurant more than 40 years ago. They specialize in the seven regions of Mexican Cuisine and offer a little history on each region on their website. It’s a quick primer on what Anthony was talking about and interesting to read.
And, we can’t talk about the food without mentioning the signature drink that we all know and love. At Picos, the margarita menu rivals their food menu. They lay claim as the first (or one of the first) to make “shaker margaritas” at the table since 1989…Whenever I am in Houston, I have at least one meal there and I highly recommend it—just writing about it makes me realize that I need to plan a trip to Houston, ASAP! But in the meantime, I am going to give you my favorite make-at-home margarita that doesn’t need a shaker—but does use an unusual ingredient!
AU: Yes! You should absolutely go to a Mexican restaurant (support Mexican-American business owners!) and eat delicious Mexican food with your friends. But if you’d rather celebrate at home with a libation, let me remind you of the superb drink that I have at least once a week: Josh’s Signature Pomegranate Margarita from one of our previous newsletters (you do know you can access back-issues anytime, right?).
EK: We all love Josh’s Margarita and it’s a great choice anytime! I have another margarita that I used to only order in Mexico until I discovered this hack! When I visited Mexico the first time, I fell in love with Flor de Jamaica. I had it first in an agua fresca and then in a margarita. Flor de Jamaica is the Mexican name for hibiscus which is the very same dried flower used in the ubiquitous Red Zinger herbal tea.
I used to bring the dried flowers home with me, but now you can buy them online or at an international grocery store. When I have the dried flowers, I steep them in sugar and water to make a flavored simple syrup. It’s very good mixed with sparkling water (or tequila), but it does add sweetness to the margarita. I am a fan of the skinny margarita made with lime juice, a tiny amount of agave syrup, and tequila. I wanted the same kind of combination for a Hibiscus Margarita. During the pandemic shut-down, I discovered the easiest hack of all—the hibiscus tea bag!
Drumroll please…all you need is Blanco tequila, a tea bag, and 2-3 minutes to infuse your tequila with the sweet tart flavors of hibiscus! It’s that easy!
Hibiscus Tommy’s Margarita
Before there was the Skinny Margarita, there was Tommy’s Margarita. Created in the early 1990s by Julio Bermejo, the bar operator at Tommy’s Mexican Restaurant in San Francisco, it is considered by bartenders to be the modern classic. When Julio created the Tommy’s Margarita, he decided to ditch the orange liqueur and sweeten the lime juice with sugar from the agave plant—the same plant that produces tequila. The resulting margarita is simple; tequila, fresh lime juice and agave syrup. It highlights the natural properties of the tequila and should be made with your favorite 100% blue agave spirit.
Makes 1 drink
2 ounces favorite Blanco tequila
1 teabag of pure hibiscus—not a mix
1 ounce agave syrup—see below
1 ounce fresh lime juice
Infuse tequila with a hibiscus tea bag for 2-3 minutes or until deeply colored.
Make agave syrup by mixing equal parts agave nectar and filtered water—I usually use 1/4 cup of each. Mix until dissolved and refrigerate up to two weeks.
Add all ingredients to the glass and mix well. Add ice and enjoy.
Alternatively, you can use a cocktail shaker, add ice, shake and strain into a cocktail glass. Garnish with fresh lime.
D-I-Y YOUR DERBY DAY!
AU: On Saturday, May 7th, crowds of people festooned with feathers and bows will flock to Churchill Downs in Louisville, KY to watch 20 horses race for the roses (and a purse of $3 million). As for the rest of us? We can don fancy hats and eat like we’re there!
EK: I can’t watch the Derby without my favorite Pimento Cheese recipe! It’s easy to make, and delicious with crackers, celery sticks, and my favorite combo—pretzel rods!
AU: Yum! Tradition would also have us eating Kentucky Derby Pie, which is essentially a chocolate and walnut pie, that was created in 1950 by the Melrose Inn in Prospect, KY. Variations abound—adding bourbon, swapping walnuts for pecans, etc.—but I would advise you to make my Triple-Chocolate Skillet Brownie instead. Just bump up the walnuts (if you fancy), and there you go—a “cheater’s Derby Pie” (let’s just make sure the horse doesn’t test positive for performance-enhancing drugs this year, amiright???).
EK: You know the best part of the Derby?! The Mint Julep! I love a Mint Julep and every year in May, I wonder why I don’t make them more often? It’s also a great excuse to use a silver or pewter julep cup. For those of you who have never had a Mint Julep, it’s a bourbon cocktail flavored with sweet mint and poured over an entire cup of crushed ice, typically served in a Julep cup (traditionally made from sterling silver or pewter). Each year Woodfood Reserve makes special Julep cups from sterling silver and gold which sell for $1,000. and $2500. respectfully, with proceeds going to charity. This year the limited-edition cups are encrusted with rubies and sold out!
The Julep cups are fun but also functional. All the ice in the drink causes the metal to frost and it keeps the cocktailer cool and refreshed. It’s also a really “cool” look.
Bourbon is the main ingredient and you should use a good bourbon to make a Mint Julep. I like to use a classic Kentucky bourbon for the Julep. Because you are adding tons of crushed ice—like a snow cone—and sweet mint syrup, you don’t need to use a rare or expensive sipping bourbon.
Now, let’s talk about the mint. Mint is refreshing and cools off the body (and the heat of the bourbon). I used to make a mint simple syrup with fresh mint, but I could never get a really crystal clear mint flavor. Plus, it was messy to infuse-and-strain the syrup, so I started using a small amount of Peppermint extract to flavor my syrup instead. I still use the fresh mint as garnish, but find that the flavor of the drink is cleaner and it’s easier to boot.
Front Porch Mint Julep
Famous throughout the South, and absolutely synonymous with the Kentucky Derby, the julep has passed the test of time for good reason. Bourbon and mint are natural partners. This drink is traditionally served in a Julep cup—silver or pewter—and reminds us that it is just the thing to drink on a hot day, as the ice inside the drink causes the metal cup to frost. This version involves making a simple syrup infused with mint and is slightly more delicate than my “Back Porch” version which muddles mint leaves and sugar in the cup.
Makes 1 drink
2 teaspoons mint-infused simple syrup (recipe below)
2 ounces/4 tablespoons Kentucky bourbon such as Four Roses, Maker’s Mark, Old Forester, Woodford Reserve
Crushed ice
Mint sprig for garnish
Fill Julep cup, preferably silver or pewter, or other glass, with crushed ice. When it is cold on the outside, pour the syrup through the ice. Add the bourbon, stir gently and serve garnished with a sprig of mint.
To make the mint-infused syrup:
1 cup filtered water
1 cup granulated white sugar
1/4 teaspoon peppermint extract
Sprig fresh mint leaves, cleaned
Mix water and sugar together in a heavy-bottomed saucepan. Heat over a low heat until the sugar is completely dissolved.
Bring to a roaring simmer for 1-2 minutes. Add mint extract.
Remove from heat. Let cool. The syrup can be made in advance and stored in the refrigerator.
MOTHER’S DAY BRUNCH
AU: Sunday is Mother’s Day, and while it’s perfectly fine to outsource brunch to a restaurant, it’s one of (if not THE) busiest days of the year for the restaurant industry. So if you want to skip the crowds, and celebrate your Mom(s), Grandmothers, or friends who are Moms at home, we’ve got lots of ideas for you!
EK: That’s right! If you are going to cook at home, a Dutch Baby is always a welcome treat. It is dramatic, easy to share, and easy to make. If you want something more substantial that you can make on Saturday and bake on Sunday, take a look at the breakfast casseroles we suggested for the holidays—they are just as timely for Mother’s Day!
I love my sweet Stuffed French Toast Strata—you can even switch up the fruit filling to your mother’s favorite fruit. If your family wants something a little more substantial, Anthony’s Savory Hash Brown Breakfast Bake is just the thing, especially after a long weekend of celebrating Cinco de Mayo and The Kentucky Derby!
AU: Those are all amazing, Elizabeth! And I bet you’re gonna need a little something to wash it all down… Now, if I were a betting man, I’m gonna guess that YOU’RE the reason why mom drinks, so I’ve made a delicious brunch cocktail that will celebrate her in an extra special way. Give the lady two of ‘em, she deserves it!
This cocktail takes a cue from Peach Melba, a dessert that combines peaches, raspberry sauce, and vanilla ice cream. It was invented in 1892 by the French chef Auguste Escoffier at the Savoy Hotel in London, to honor the Australian soprano Nellie Melba. The Bellini, a cocktail of peach puree and prosecco, was created in 1948 at Harry’s Bar in Venice, Italy by Giuseppe Cipriani.
Here, I’ve combined the two historic creations into a festive sparkling beverage that is the perfect sip to toast the special ladies in your life! For a shortcut, you can just buy a container of peach nectar, but I find it tastes more like peach candy than actual peaches, so I make my own peach puree using frozen peaches (you may want to let them thaw a little before blending).
Peach Melba Bellini
Makes 1 ½ cups of puree
Ingredients:
1 (10 ounce) bag of frozen peaches or 2 fresh peaches, peeled, pitted, cut into wedges
1 lemon, juiced
1 teaspoon sugar
½ cup water
1 bottle Prosecco, Cava, Champagne, or another sparkling wine
Chambord Black Raspberry Liqueur
Fresh raspberries, rinsed and gently dried, for garnish
Method:
In the jar of a blender, combine frozen peaches, lemon juice, sugar and water. Puree until smooth.
Strain mixture through a fine-mesh sieve, discarding the peach solids.*
In a champagne flute or wine glass, add 2 teaspoons of peach puree. Top with cold sparkling wine and a splash (about ½ teaspoon) of Chambord. Garnish with fresh raspberries, and serve immediately.
*Notes
Peach puree can be made up to 3 days in advance, kept refrigerated in an airtight container.
That’s it for this week! As always, if you make our recipes, tag us on the ‘gram (@kitchensitch & @elizabethkarmel), and use the hashtag #whats4dinner. Happy cooking!!