Bourbon Peach Lemonade

2 oz bourbon

1 oz peach schnapps (optional)

1 oz lemonade-low sugar

1 oz peach puree-I use Jumez, available in most grocery stores

Sparkling water

peach slices and mint for garnish

Prepare the Glass: Fill a tall glass with ice cubes.

Mix the Ingredients: In a cocktail shaker, combine the bourbon, *peach schnapps, lemonade, peach puree, and sparkling water.

Add ice to the shaker and shake vigorously for about 15 seconds until well chilled.

Pour and Top: Strain the mixture into the prepared glass over the ice.

Finish with splash of bourbon:

Derby Hat Cheese

1 (5 1/4-inch) Brie round 

1 (2 3/4-inch) round buttery garlic-and-herb spreadable cheese  (I used Boursin)

Garnish: ribbon; herb bouquet of fresh lavender, fresh thyme sprigs, and fresh mint sprigs

Place Brie round on a serving platter. Top with spreadable cheese. Garnish with ribbon and herb bouquet.

Benedictine Sandwiches

1 medium cucumber
2 green onions
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
cayenne to taste

Dash garlic powder
thinly sliced white bread
1 Tbls. Mayonnaise
Parsley or dill, for garnish
Directions

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and mayonnaise stir well with a spatula. Add rest of ingredients. With a round cookie cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or dill.

Baby Hot Browns

10 mini biscuits – I find them in refrigerator cans containing 5 biscuits each

Sliced good quality turkey

6 slices of bacon, cooked

Parmesan cheese

about 6 or 7 plum tomatoes, sliced

cheese sauce:

3 Tbls. butter

3 Tbls. all-purpose flour

1 cup milk

dash of dry mustard

1 1/2 cups shredded sharp Cheddar cheese

Cook biscuits according to package directions.  Let cool and slice in half.  Set aside.

To make cheese sauce, melt butter in a saucepan over low heat and add flour.  Cook, whisking constantly, until smooth. Gradually whisk in milk; cooking over medium heat, whisking constantly until mixture is thickened and bubbly. Add Cheddar cheese, while whisking until cheese melts. Taste for salt and pepper.

Top biscuit halves with turkey, pour cheese over and sprinkle with Parmesan, place under the broiler until cheese browns slightly, remove and top with a slice of tomato and sprinkle with bacon.

Derby Pie Truffles

2 1/2 cups pecans, finely chopped

1 cup shortbread crumbs

1 cup light brown sugar, packed

1/2 tsp. salt

1/4 cup bourbon

1 tsp. vanilla

2 Tbls. honey

Milk chocolate chips

2 Tbls. coconut oil; optional

Stir together the walnuts, cookie crumbs, brown sugar and salt in a large bowl. Add the bourbon, vanilla and honey. Mix the ingredients together using your hands to make sure they are fully incorporated. The mixture should hold together when squeezed in your palm. Scoop the mixture using a tablespoon measure and press it into walnut-sized pieces. Place on a parchment lined baking sheet. Freeze until solid, about one hour. Melt the chocolate in a double boiler bowl (or in the microwave). If the chocolate is thick, melt 2 tablespoons of shortening or coconut oil and stir it into the melted chocolate. When the mixture is smooth and pourable, dip the frozen truffles into the chocolate, place on parchment lined sheet pan, top with pecan. Let the candies stand until firm, about 20 minutes. Makes about 2 dozen.