We may not have a Triple Crown contender this year, but that doesn’t mean we can’t celebrate the Belmont Stakes in Triple Crown style. Churchill Down’s Executive Chef David Danielson created these recipes for the Belmont Jewel, American Farro Salad and Bacon Bourbon Caramel Popcorn for you to enjoy at home while you watch the race this weekend. They celebrate the best parts of horse racing – tradition, Bourbon and Triple Crown winners!
1. Belmont Jewel
1 ½ oz. Woodford Reserve
3 oz. lemonade
Served in tall glass over ice
Garnish with lemon twist and a cherry
2. American Farro Salad
with Tomato, Feta, Cucumber & Basil
Serves 4 to 6
Olive oil, for cooking
2 large shallots finely chopped
2 cups farro (uncooked)
4 cups vegetable stock
1/4 cup red wine vinegar
2 tablespoons olive oil
1 pint grape tomatoes, halved
1/2 large English cucumber, diced
1/4 cup finely chopped basil
1/4 cup feta cheese crumbled
Kosher salt and freshly ground black pepper
Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.
Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)
Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Sprinkle with feta cheese. Serve chilled or at room temperature.
3. Bacon Bourbon Caramel Popcorn
5 quarts plain popped corn (freshly air-popped recommended.)
1/2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup or 1/2 cup maple syrup
1 teaspoon sea salt
1/2 teaspoon baking soda
3 ounces Woodford Reserve Bourbon
Preheat your oven to 250º.
Melt 1 cup of butter over medium heat. Mix in brown sugar,
corn syrup and sea salt and then stir until boiling at the edges. Lower the
heat slightly and let boil until the caramel is 250º. Remove from heat and add
the baking soda and bourbon. Once fully incorporated, stir in the bacon.
Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
Once done, pour onto either parchment paper or wax paper to cool and break into pieces.