Southern Living editor and cookbook author Elizabeth Heiskell made Mint Julep Fruit Salad and Crunchy Cheese Coins. For more recipes and Kentucky Derby entertaining ideas, pick up the May issue of Southern Living magazine. "The Southern Living Party Cookbook: A Modern Guide to Gathering" is available wherever you buy books.
MINT JULEP FRUIT SALAD
The mint simple syrup really puts the lipstick on the usual plain and boring fruit salad. Adding simple syrup or even plain sugar helps the fruit macerate and release their juices to create a fragrant and fruity dressing.
Serves 10 hands-on 20 minutes total 1 hour, 10 minutes
1 1⁄2 cups packed fresh mint leaves
1 cup sugar
1 cup water
3 tablespoons (1 1⁄2 ounces) bourbon
4 cups chopped seedless watermelon (from 1 watermelon)
2 cups chopped fresh strawberries (about 12 ounces)
2 cups sliced peeled fresh peaches (about 2 medium peaches)
1 cup fresh blueberries (about 6 ounces)
1 cup fresh raspberries (about 4 ounces)
Garnish: fresh mint
1. Bring the mint, sugar, and water to a boil in a saucepan over medium-high, stirring until the sugar has dissolved. Boil 2 minutes. Remove from the heat, and cool 20 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing the solids to release the liquid. Discard the solids.
2. Stir together the bourbon and 1/2 cup of the mint syrup in a small bowl. Store the remaining syrup in an airtight container in refrigerator up to 2 weeks.
3. Toss together the watermelon, strawberries, peaches, blueberries, and raspberries in a large bowl until combined. Pour the bourbon mixture over fruit. Let stand 30 minutes before serving. Garnish, if desired.
CRUNCHY CHEESE COINS
Yes, you read this recipe right! It has rice cereal in it. I cannot imagine a more unexpected ingredient unless we called for sardines. The rice cereal adds a delightful crunch that your guests will never suspect. Snap . . . crackle . . . pop, anyone?
Serves 24 Hands-on 25 minutes Total 40 minutes
1 cup (about 4 1⁄4 ounces) all-purpose flour
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
1⁄2 cup (4 ounces) salted butter, softened
1⁄2 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄4 teaspoon hot sauce (such as Tabasco)
1 cup crisp rice cereal (such as Rice Krispies)
1. Preheat the oven to 350°F. Combine the flour, cheese, butter, Worcestershire, salt, and hot sauce in a food processor, and process until incorporated.
2. Transfer the mixture to a large bowl; stir in the rice cereal with a spoon, pressing the mixture into the sides of bowl until well combined. Pinch off pieces about the size of a nickel.
3. Place the cheese “coins” on an ungreased baking sheet; press each coin with a fork. Bake in the preheated oven until slightly golden around the edges, about 12 minutes.
1972 SOUTHERN LIVING PARTY COOKBOOK ORIGINAL