I am so excited to be able to do a cooking demo at Winemaker’s Daughter right here in beautiful downtown Manawa this afternoon at 1 p.m. I will be making a version of a Kentucky Hot Brown, in honor of our Derby inspired brunch. Jamie will be featuring a mint julep inspired wine cocktail. My dish is called “Hot Buttercups” and has many of the classic Hot Brown elements and we are using a few ingredients carried at Winemaker’s Daughter to bring the dish together. I have included the recipe here and we should be posting the video of the cooking demo within the next few days. Happy Kentucky Derby day, and cheers to new ideas for brunch!
2 Tbsp. butter
2 Tbsp. flour
Salt and pepper
2 cups milk
¼ cup smoked Gouda cheese grated
In a saucepan, or deep frying pan, melt butter. Once butter is whisk in flour and cook several minutes. Whisk in milk and season with salt and pepper. Stir with a spatula continually until sauce begins to thicken, add grated cheese and continue stirring until the cheese is incorporated.
6 slices of white or wheat sandwich bread with crusts cut off
1 – 2 Tbsp. of butter, softened
½ cup diced roasted turkey breast
¼ cup diced cooked bacon
½ pound smoked Gouda cheese, grated (minus ¼ cup used in cheese sauce)
6 eggs, whisked
½ cup half and half
Bacon olive oil from Winemaker’s Daughter
Penzey’s Smoked paprika
Sliced or diced tomato’s for garnish
Butter the slices of bread and place butter side down into a muffin tin or small ramekin. Brush the inside of the bread with bacon olive oil or the oil of your choice. Add turkey and bacon and grated cheese to each muffin cup. Whisk eggs and half and half together and pour into muffin cups.
Bake at 350 degrees for 12 to 16 minutes just until the eggs are softly set, you do not want to over cook them.
Place on a plate and drizzle cheese sauce over the top and garnish with diced tomato’s.