Recipes for your Kentucky Derby party

For the Mornay sauce:
Make the white roux. In a medium saucepan on low heat place butter and diced onions. Sauté until translucent. Add flour and whisk until smooth. Cook the roux until you get a faint nutty aroma. Do not let brown.

For the sauce, combine milk, cream, salt and cayenne pepper in a separate saucepan. Tie a bay leaf and cloves in a cheesecloth ball or tea ball. Heat to simmer.

Pour in the roux while whisking continuously until the roux begins to thicken. Remove sack or tea ball. When thickened, add 1/4 cup Pecorino, 1/2 cup of Swiss and 1/2 cup of sharp white cheddar cheese. Whisk until cheese is thoroughly incorporated.

For the roasted sweet tomato slices:
Brush four large firm ripe tomatoes with olive oil. With tongs, hold the tomatoes over flame or roast in oven. When slight color appears, toss in to bowl with 1/4 cup white sugar. Core then slice.

For the Kentucky hot brown
Cook bacon and set to the side. In a flat-bottomed ovenproof bowl, place one slice of sourdough bread, top with a touch of Mornay Sauce, 6 ounces of turkey breast, sliced roasted tomatoes, two slices of bacon and cover with 4 to 6 ounces of Mornay Sauce. Sprinkle reserved Pecorino and sharp cheddar cheese.

Place in oven on 375 degrees for six to 10 minutes or until the cheese starts to brown.

Garnish with sweet dried tomato slices and tomato confetti.

For the French toast batter: 
Beat the three egg whites with nutmeg, 1 tablespoon of cinnamon and 1/8 teaspoon of salt in a medium sized bowl. Whisk in the milk.  Set aside.

For the Kentucky Bourbon whipped cream:
Whip heavy cream in chilled mixer until soft peaks form. Add powdered sugar and fold in 1/4 cup of Kentucky Bourbon.

For the sugar spiced pecans
Beat three egg whites with water until well combined. Add 1.5 cups of sugar,  1 tablespoon cinnamon, 2 teaspoons kosher salt, 3/4 teaspoon ground allspice and 3/4-teaspoon ground nutmeg nutmeg to egg mixture and mix well.

Add six cups of pecans to wet mixture and toss and stir to coat. Transfer to full-size sheet tray covered with non-stick spray. Bake at 300 degrees for 10 minutes

Stir bringing the outside edges of the pecans to the center. Cook for 21 minutes, stirring and rotating at seven-minute intervals. Place on a speed rack to cool. Store in an air tight container.

For the Bourbon vanilla custard
Heat half & half and 1 cup whipping cream in small saucepan over low heat, until the mixture begins to simmer.  Remove from heat and set aside.

Meanwhile, whisk four large egg yolks, 1/2 cup sugar, and 4 teaspoons cornstarch in a stainless steel bowl for about two minutes or until mixture thickens and lightens in color.

Slowly pour hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over medium heat. Stir constantly until the mixture reaches 170 degrees. Remove from heat and stir in the 2 teaspoons of vanilla extract and 1/3 cup of Kentucky Bourbon.

Serve immediately or hold over a hot water bath.

For the French toast: 
Slice the cinnamon swirl bread into 18 thick slices. Soak the slices in the batter for about three minutes, turning to coat evenly on both sides.

Heat butter or oil in a sauté pan over medium high heat. Lift the bread from the batter, draining slightly and place it in the hot pan. Add only enough to fit easily in the pan.  Sauté on both sides until golden brown.

Place three slices on each plate. Drizzle with warm Bourbon vanilla custard.

Garnish with chocolate syrup and Kentucky Bourbon whipped cream. Sprinkle with sliced strawberries and 1 cup of the toasted sugared pecan halves.