The Belmont Stakes
Saturday June 6, 2015
Race Coverage on NBC 4:30p.m – 7:00p.m ET
Belmont Stakes Post approximately 6:50p.m.
Thinking about what to serve your friends when you gather on Saturday to cheer on American Pharoah in his Triple Crown bid? The folks at the Kentucky Derby have got you covered with their Triple Crown Viewing Party Menu.
Created by Churchill Down’s Executive Chef David Danielson specifically for Saturday’s historic race, the menu blends horseracing’s traditional spirit of Kentucky bourbon, the Egyptian heritage of American Pharoah’s owners the Zayat Family, and of course a nod to the this year’s Triple Crown contender and one of the world’s great racehorses.
So toast American Pharoah with your Belmont Jewel, enjoy the healthy Middle Eastern flavors of American Farro Salad and cross your fingers that we’ll get to throw the Bacon Bourbon Caramel Popcorn in celebration on Saturday!
- 1 ½ oz. Woodford Reserve
- 3 oz. lemonade
- Splash grenadine
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.
- 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.