Derby Day Menu

davosfam wrote:
Hot browns and shoo fly pies? What are these? I'm not familiar with a lot of southern fare.

The Legendary Hot Brown
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
Paprika
Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

Slight variations on Shoo-fly pie abound. This wet-bottom technique recipe hails from Lancaster county where my college roommate's family settled generations ago. For more on the history of Shoo-fly pie, check out Amanda Clarke's history of the dish.

Crumb addicts may want to increase the the crumb topping by half (thus reserving one-third of the crumb mix for the filling and two-thirds for the topping).

Shoo-fly Pie

About This Recipe
YIELD:
8
ACTIVE TIME:
30 minutes
TOTAL TIME:
3 hours
SPECIAL EQUIPMENT:
food processor, kitchen scale, stand mixer
THIS RECIPE APPEARS IN:
American Classics: How to Make Shoo-fly Pie
RATED:

Ingredients

For the Crust
1 unbaked 9 inch pie crust (I halved this Easy Pie Crust from the Food Lab)
1 large egg, lightly beaten
For the Crumbs
1 cup flour
1/2 cup brown sugar
2 Tablespoons unsalted butter, cut into small pieces
For the Filling
1 cup molasses
1 large egg, slightly beaten
3/4 cup cold water
1 teaspoon baking soda dissolved in 1/4 cup hot water
Procedures

1
Preheat oven to 375°F. Roll out your pie dough and place in pie dish.

2
In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.

3
In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.

4
Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.

Hot browns and shoo fly pies? What are these? I'm not familiar with a lot of southern fare.

Mint juleps, pie, mint juleps, derby stew, mint juleps. In that order.