Jockeys and Juleps
I will be the first to say I love an excuse for a good party, but especially when it involves juleps and and perfect paper from Dixie-Design Collective. When you combine Southern Hospitality with long-established traditions you end up with charm filled soirée! I wanted to share my love for the Derby (fun fact, those ribbons and horses are mine from when I used to ride) with those planning their own gatherings this year! I’ve incorporated culture from derbies past to bring you winning circle inspiration! What a fabulous time I had designing and styling this shoot, not to mention working with some talented vendors! From the Hot-Brown Bites, to the Churchill Downs water color cookies, every detail of this collaboration was perfection. I hope y’all love the details and Southern recipes as much as I do.
Southern Style Deviled Eggs
- 6 Eggs
- 1⁄4 Cup Blue Plate Mayonnaise
- 3 Tablespoons Yellow Mustard
- 1 Tablespoon Sweet Pickle Relish
- Dash of Cayenne pepper
- Dash of Salt
- Dash of Pepper
- 1 Teaspoon Paprika (For Tops)
- Boil Eggs then rinse with cool water and peel.
- Cut eggs in half (lengthwise). Use a spoon to remove yolk into mixing bowl.
- Stir in cayenne pepper, mayonnaise, mustard, salt and pepper. Add additional parts of ingredients as needed.
- Fill whites with egg yolk mixture, heaping it lightly. I sometimes spoon the mixture into a piping bag or plastic bag with trimmed edge to fill the whites.
- Sprinkle the tops with paprika and refrigerate before serving.
Hot Brown Bites
- 2 Packages of Phyllo Tart Shells
- 1 Cup Turkey (Finely Chopped)
- 1 Cup Cherry Tomatoes (Diced) and a few for the tops of each tart
- 2 Tablespoons of Captain Rodney’s Boucan Glaze
- ½ Cup of Shredded Parmesan Cheese
- 2 Tablespoons of Mayonnaise
- 6 Slices of Bacon (Chopped)
- Cook bacon according to package details and chop.
- Combine, tomatoes, cheese, mayonnaise, turkey, glaze and bacon in a mixing bowl. Mix well.
- Preheat oven to 350 degrees.
- Place phyllo shells on a lined cookie sheet. Spoon in mixture and top each tart with two additional tomato pieces.
- Bake for 10 minutes or until bubbly. Serve warm!
- 1 Cup Butter
- 2 Cups of Shredded Sharp Cheddar Cheese
- 2 Cups All-purpose flour
- 1/2 Teaspoon Table salt
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Worcestershire
- 2 Cups Rice Krispies
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cheese and butter. Next, whisk together flour, salt and cayenne mixture.
- With mixer on low add flour mixture to cheese mixture until combined.
- Remove from mixer and add Rice Krispies and Worcestershire. Use a large spoon or clean hands to thoroughly combine ingredients. If you feel like it is too dry ad a tablespoon of water.
- Scoop out (using a cookie scoop) a tablespoon of the mixture onto a lined baking sheet.
- With your hand roll into straw shapes. Flatten each straw with a flour dipped fork.
- Bake 20 minutes or until golden brown.
- Let cool thoroughly before serving.
- 2 oz. of Bourbon (We use Woodford Reserve)
- 1/2 oz. Simple Syrup
- 3 Fresh Mint Leaves
- Crushed Ice
- Rub the mint around on the inside of the julep cup or glass. Add simple syrup, bourbon and crushed ice.
- Stir well and garnish with extra ice and mint.