Off to the Races in Style

Have you ever hosted a Kentucky Derby Party? As much as I love to host parties, this is one I have never done. And that is really surprising since the Derby itself is not so much a horse race as it is an event.

The Kentucky Derby is rich in traditions. It is fetchingly-dressed people sipping mint juleps, donning stunning hats and singing “My Old Kentucky Home” together. The Kentucky Derby transcends a common sporting event to become a celebration of southern culture. It is all about the hats and the food. I adore hats. I adore food. I adore anything that brings people together. The Kentucky Derby has been doing just that in true southern style for more than 140 years.

In 1872 a man by the name of Meriwether Lewis Clark (the grandson of William Clark of the famed Lewis and Clark expedition) traveled to Europe. Mr. Clark attended the Epsom Derby in England. The Epsom Derby is Britain’s richest and most prestigious horse race. Truly a Royal Event of high society. The Epsom Derby was once held during the week. So prestigious was this race that Parliament actually closed so as to allow its members to attend. While in Europe, Clark also fraternized with the French Jockey Club, a group that developed a famed horse race in France, the Grand Prix de Paris Longchamps. Meriweather Clark was so taken by these experiences that upon his return to the United States, he was determined to create a spectacle of grand fashion here. With the help of his uncles, John and Henry Churchill, Clark obtained the land necessary to develop a proper racetrack in Kentucky. On May 17, 1875 the track opened its gates to an estimated 10,000 spectators. Unlike the European races that inspired the Kentucky Derby, this race has run uninterrupted even in the face of The Great Depression and two World Wars.

Everything about a Kentucky Derby Party appeals to me on so many different levels. One of these days, I’ll need to throw a Derby Party. In the meantime, I can dream about all the yummy foods I’d like to prepare . . . a feast of Southern Charm Charisma and Tea Time Romance. Don’t forget to encourage your guests to wear their Southern Best – and remember to bring hats!


If possible, set up three buffet tables or stations and a bar. Place the two “main event” buffets side by side. One will contain the foods to be served cold, the other hot or warm foods. If possible, use small empty boxes or bricks to give height to some of the dishes. Drape linens over the elevation platforms to hide them. The day before your party, organize the tables and place the empty serving platters on the buffet stations. This will allow you time to decide how to elevate the platters and what arrangement is most visually appealing.

One last thought before getting to all the yummy recipes. The Kentucky Derby is a two-minute race. Stop and think about that for a moment – two minutes! Getting all gussied up and making a spread of southern delights for an event that last just two minutes seems a little silly. So let’s make it as silly as possible, and a lot more fun. Give prizes – most creative hat, best gentlemen’s bow tie, best dressed, most outrageous and so forth. Have as many categories as there are attendees, so everyone wins. The prizes can be something as simple as a ribbon or a certificate or a hand-made plaque with a horse on top. The point is to have fun.

Derby Day Menu

Cold Buffet
Beef Tenderloin Canapés with Horseradish Cream Spread
Crab and Cucumber Canapés
Kentucky Benedictine Tea Sandwiches
Pork Tenderloin Crostini
Tomato Sandwich Rounds

Warm Buffet
Bacon-Wrapped Chicken Wings with Bourbon Sauce
Boozy Bourbon Meatballs
Fried Frog Legs
Kentucky Hot Browns
Southern Style Baked Riblets

Refreshments
Southern Mint Julep
Southern Sweet Iced Tea
Spicy Bloody Marys

Sweets
Crunchy Toffee Buckeyes
Kentucky Bourbon Balls
Kentucky Bourbon Pecan Tarts


* * * Cold Buffet Table * * *

Beef Tenderloin Canapés with Horseradish Cream Spread
Beef Tenderloin Canapés 
1 1/2 lb Beef Tenderloin, trimmed of fat and sinew
1 tablespoon Brined Green Peppercorns, chopped
1 Tablespoon Fresh Tarragon, chopped
2 Green Onions, white and light green portions, chopped
2 Green onions, green parts only, chopped for garnish
1/2 teaspoons Kosher Salt
3 tablespoons Olive Oil
24 Baguette Slices, 1/4 inch thick

Horseradish Cream Spread
1/2 Cup Whipped Cream Cheese, at room temperature
2 tablespoons prepared Horseradish

Note: These Canapés can be prepared in advance by preparing the roast beef, baguette toasts and the horseradish cream spread the day before. Assemble the Canapés the day of the party.

Remove the beef tenderloin from the refrigerator about 30 minutes before cooking to allow the internal temperature of the beef to become more even.

While the beef comes to cooking temperature, heat oven to 400 degrees.

Chop peppercorns, tarragon and green onions (whites and pale green parts only. Wrap remaining green onions and store in the refrigerator for garnish later). Season peppercorn mixture with salt. On a large platter or rimmed baking sheet large enough to hold tenderloin, spread the peppercorn mixture out evenly. Set aside.

Brush beef with 1 tablespoon on olive oil on all sides. Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface of the meat. Set aside.

Heat remaining 2 tablespoons of olive oil in a large oven-proof nonstick skillet over high heat. Carefully add the tenderloin to the hot skillet. Sear all sides until evenly browned, about 3 to 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 130 degrees for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to overnight.

Meanwhile, toast the baguette slices by reducing the oven temperature to 300 degrees. Arrange the baguette slices in a single layer on a rimmed baking sheet. Place sheet in the oven and toast, turning occasionally as needed until both sides of the bread are golden brown. This should take no more than 15 or 20 minutes total. Keep an eye on the bread as you want it to toast without becoming hard. Remove the baguette slices from the oven and let cool. Toast can be made in advance and stored in an airtight container at room temperature overnight.

To make the horseradish cream, in a small bowl, whisk together the cream cheese and horseradish. Place horseradish cream in the refrigerator overnight. When ready to proceed, bring mixture out of the refrigerator and let it come to room temperature before using. This should take about 30 minutes.

To assemble Canapés, remove the beef from the refrigerate. Unwrap beef and place on a cutting board. Using a very sharp knife, thinly slice beef against the grain. Make the slices as thin as possible. Set beef aside.

Spread equal amounts of the horseradish cream on the toasts. Top each toast with a slice or two of beef. Top the beef with a dollop of horseradish cream.

Garnish each canapé with a few slices of green onion. Arrange the canapés on a tray and serve immediately. Serves 10.

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Crab and Cucumber Canapés
2 lb Fresh Lump Crabmeat
2 Celery Ribs, finely diced
2 Tablespoon Fresh Chives, snipped
2 Shallot, minced
1/2 Cup Mayonnaise
1 Lemon, juiced
Sea Salt to taste
2 English Cucumber, sliced
1/4 teaspoon sweet Paprika
Dill or Fennel Flowers, for garnish (optional)

Carefully pick over crabmeat for any shell fragments. Crumble meat and place in a mixing bowl. Set aside

Finely chop celery rib. Add to the bowl with the crabmeat.

Snip or chop fresh chives and add to the bowl with the crabmeat.

Finely mince shallot, and add to mixture in the bowl.

Mix mayonnaise into crabmeat mixture. Gently stir to combine. Cut a lemon in half, squeeze juice over mixture. Combine and set aside.

Note: Crab mixture can be made several hours in advance. Cover and refrigerate until ready to assemble.

Slice the cucumber thinly on the diagonal. Arrange cucumber slices on a nice serving platter. Place a dollop of the crab mixture on top of each cucumber slice. Sprinkle with paprika for color and garnish with flowers.

Serve and enjoy.

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Kentucky Benedictine Tea Sandwich
1 Medium English Cucumber, peeled
1/2 Red Onion
8 Oz Cream Cheese, softened
Dash Sea Salt
Dash White Pepper
Green Food Coloring
18 slices bread, very thin
Red Leaf Lettuce for garnish

Peel cucumber, cut in half for easier grating. Grate each half on a cheese grater using smaller holes onto a large piece of cheesecloth. Wrap cucumber pulp in cheesecloth and squeeze out juices. Place pulp in a bowl and set aside.

Peel red onion. Cut in half. Wrap and save half of onion for another use. Grate remaining half. Using same cheesecloth, squeeze out as much liquid as possible. Place onion pulp in the same bowl with the cucumber pulp.

Add cream cheese to bowl, combine with onion and cucumber until smooth. Season with salt and pepper. Mix thoroughly.

Add 1 to 2 drops of food coloring, just enough to turn mixture a pale shade of green.

Divide spread among 9 slices of bread. Top with remaining 9 slices of bread. Trim crusts, slice each sandwich diagonally.

Arrange tea sandwiches on a platter with leaves of lettuce for garnish.

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Pork Tenderloin Crostini
3 Green Onions, sliced (whites and green parts separated)
1 package Béarnaise Sauce Mix
¾ cup milk
¼ cup butter
1 lb pork tenderloin
1 teaspoon garlic salt
½ teaspoon coarsely ground black pepper
32 thin slices baguette-style French bread
4 teaspoons crushed PINK peppercorns

Chop onions, separating white portions from green. Place whites in saucepan, reserve green. Add the Béarnaise Sauce Mix and milk, beat with wire whisk to combine. Add butter; cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low, simmer 1 minute. Cover and refrigerate at lease 2 hours or until very thick and cold.

Meanwhile; heat oven to 400-degrees. Place pork loins in shallow roasting pan; rub surface with garlic sand and pepper. Bake for 25-30 minutes or until no longer pink in center, registering 160- degrees. Cool 20 minutes or until cool enough to handle and slice.

While pork cools, reduce oven temperature to 375-degrees. Place bread slices in an ungreased baking pan.

Bake bread slices for 7-9 minutes. Cool completely.

When ready to assemble and serve: stir reserved green portion of onions into sauce mixture. Cut pork loin into 32 slices. Place 1 slice pork on each toasted bread slice, folding slice if necessary.

Top each with 1 teaspoon sauce; reserve any remaining sauce for another use. Top each Crostini with crushed pink peppercorns.

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Tomato Sandwich Rounds
2 Large tomatoes, sliced
Sea Salt to taste
1 White Onion, grated
1 Cup Mayonnaise
Black Pepper to taste
4 slices whole wheat bread
4 slices white bread
1 bunch Basil

Place a wire rack over a baking sheet. Line the rack with several sheets of paper towels, set aside.

Slice tomatoes. Place tomato slices on paper towels. Place tomato slices in a single layer on top of the paper towels. Top slices with a few sheets of paper towels and drain tomatoes of excess moisture. Remove top layer of towels, season tomatoes with a sprinkling of sea salt and set aside until ready to use.

Peel onion, cut into two rounds for easier grating. Using a cheese grater, grate onion into a mixing bowl. Add mayonnaise and black pepper to the grated onions. Stir to combine and set aside.

Lay wheat bread on a cutting board. Using a 2-inch biscuit or cookie cutter, cut two circles from each slice of bread. Set wheat bread rounds aside. Repeat with white bread, and set those rounds aside.

Cut basil leaves into strips. Set aside.

TO ASSEMBLE: Beginning with wheat rounds, spread each round with the onion-mayonnaise mixture. Top with a slice of tomato. Sprinkle some basil on top of the tomatoes. Spread onion-mayonnaise mixture on each white bread round. Place round, spread side down, on top of tomatoes. Sandwich rounds can be assembled several hours before serving. Cover with a damp towel and refrigerate until ready to serve.


* * * Warm Buffet Table * * *

Bacon-Wrapped Chicken Wings with Bourbon Sauce
Chicken Wings
1/4 teaspoon freshly cracked pepper
3 lb chicken wings
12 slices bacon, cut in half crosswise

Bourbon Sauce
1/2 cup ketchup
1/2 cup bourbon
1/4 cup packed brown sugar
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes

Heat oven to 425 degrees. Line 2 rimmed baking sheets with heavy-duty foil; spray with cooking spray. Set aside.

Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.

Place bacon-wrapped chicken pieces on prepared baking sheets, bacon ends down to prevent bacon from curling away from the wings while baking.

Bake wings uncovered 30 minutes; turn chicken; rotate the sheets in oven.

Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165 degrees).

Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.

In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

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Boozy Bourbon Meatball
2 lbs Frozen Meatballs
1 cup Ketchup (Heaping)
3/4 cup Brown Sugar, Packed
1/2 cups Jack Daniel’s Bourbon Whiskey (or whatever you have on hand)
2 teaspoons Fresh Lemon Juice
2 teaspoons Worcestershire Sauce
3 tablespoons Barbecue Sauce (I used Boozy Bourbon Bacon flavor)

In a large saucepan, combine all ingredients except the meatballs. Over medium heat, warm sauce until just beginning to bubble. Taste and adjust barbecue sauce if desired.

Place the frozen meatballs into a large crock pot, and pour warm whiskey sauce in on top. Mix it around so each meatball is coated in the whiskey sauce.

Heat on HIGH for about two hours, stirring a couple of time to make sure meatballs are well-coated.

Once the meatballs have begun to heat through, turn the crock pot down to LOW setting and continue to warm.  Occasionally check and stir to prevent the sauce from scorching. Once heated through, turn crock pot to WARM.

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Fried Frog Legs
16 frog’s legs
salt and pepper, to taste
3 eggs, beaten
1 1⁄2 cup milk
2 cups flour
1 pinch Sea Salt
Black pepper to taste
1 teaspoon garlic powder
oil (for frying)

Season frog legs with salt and pepper. Set aside.

In a small bowl, lightly beat eggs. Add milk and whisk together.

Pour egg mixture into a pie pan and set aside.

Place flour in another pie pan. Season flour with salt, pepper and garlic powder. Whisk to blend.

Dip the frog legs into the seasoned flour to coat completely. Roll in egg mixture, then dip in flour again.

Set legs on a wire rack over a baking sheet. Let rest for 5 to 10 minutes.

Meanwhile, heat oil in a fry pan to 375 degrees. Fry legs in two batches until golden brown, about 8 minutes per batch.

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Kentucky Hot Browns
The Sauce
2 1/4 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups shredded sharp white cheddar cheese (6 ounces)
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
A few dashed of Hot Sauce to taste
Salt to taste
Pepper to taste

In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in both cheeses until melted. Stir in the nutmeg and hot sauce and season with salt and pepper.

The Sandwich
16 slices of thick-cut bacon
2 tomatoes, cut into eight 1/4-inch-thick slices
1 tablespoon canola oil Kosher salt Pepper Eight 1/2-inch-thick slices of day-old white sandwich bread
4 tablespoons unsalted butter, cut into pieces
2 pounds roast turkey breast, sliced 1/4 inch thick 1 1/2 cups shredded sharp white cheddar cheese (4 1/2 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Chopped chives, for garnish
chopped parsley, for garnish

Preheat the oven to 425°. Arrange the bacon on a rack set over a baking sheet. Cook until golden and crisp, about 30 minutes.

Preheat the broiler. Broil 6″ from the heat source until lightly charred, no more than 2 minutes per side. Watch carefully. Pull tomatoes from broiler and keep warm.

Line a baking sheet with foil. Arrange the bread for the sandwiches on the baking sheet. Spread each slice of bread with about 1/2 tablespoon of butter; season bread with salt and pepper. Broil the bread slices until lightly toasted, about 2 minutes. Pull from the oven, flip the bread and toast underside for about 1 minute longer.

Top each toast with some turkey and a slice of tomato. Spoon the sauce over the top and sprinkle with cheeses.

Broil until the cheese is melted, about 2 minutes.

Transfer the browns to a platter. Top with bacon strips and garnish with chopped chives and parsley. Serve open-faced while still hot.

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Southern Style Baked Riblets
1 1⁄2 lbs spareribs
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder
1 Can of Beer, room temperature
1 Bottle Baby Ray’s Barbecue Sauce
3 Green Onions, sliced for garnish

Instruct butcher to cut rib section crosswise, through bone, into 2 to 2 1/2-inch long pieces. Keep ribs attached until ready to cook.

Remove silver membrane from the back of the ribs. Slip a sharp knife between the membrane and the bone. Lift and pull away using a paper towel to help hold the grip. Set ribs aside.

Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight.

Heat oven to 300 degrees. While oven heats, cut ribs into smaller slabs two or three ribs per section.

Place a wire rack over a rimmed baking sheet. Pour beer into the baking sheet. Beer should fill the rimmed baking sheet about half way. If necessary, add more beer. As the ribs cook, the steam from the beer will tenderize and flavor the meat. Place ribs, meat side up, on wire rack. Cover tightly with foil. Place in the oven to bake for about 2 hours or until tender and cooked through.

Remove the foil from the ribs. Brush ribs well with barbecue sauce. Return to oven, and broil the ribs to give that smokey, grilled goodness.

Stack riblets on a serving platter. Sprinkle with green onions for added color and serve.

 


* * * Refreshment Bar * * *

Southern Mint Julep
2 cups sugar
2 cups water
8 Sprigs of fresh mint, more for garnish
Crushed ice as needed
Bourbon Whisky, 2 oz per glass

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack. In addition to 1,8975 gallons of Bourbon Whisky, 1,000 pounds of freshly harvested mint and 60,000 pounds of ice are also needed. Your mint juleps will take much less.

Begin by making a simple syrup by boiling sugar and water together for five minutes. Cool completely and place simple syrup in a container with a tight-fitting lid. Gently muddle six to eight sprigs of fresh mint. Take care to release the oils without tearing the leaves. Refrigerate overnight.

Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

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Southern Sweet Iced Tea
3 Quarts water; give or take
2 cups sugar
4 Quart size tea bags
1 Lemon, sliced for garnish
Fresh mint leaves for garnish, optional

Bring water to a rolling boil, add sugar. Stir to dissolve sugar into water.

Add 4 tea bags. Stir again, holding bags by the string. Drape string over the side of the pot. Let sit 20 minutes.

Remove bags, squeezing out any liquid in bag for a more potent brew. Pour tea into gallon container. Fill the rest with cool water. Garnish with lemon or fresh mint.

For an elegant, southern touch, serve in silver julep cup or nice glasses.

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Spicy Bloody Mary
46 oz. Tomato juice
1 cup Vodka
1/2 cup lemon juice
4-6 drops Tabasco
1 teaspoon celery salt
2 Tablespoons celery seeds optional
2 Limes, sliced for garnish
Celery Ribs, as needed for garnish

Combine tomato juice, vodka, lemon juice and Tabasco sauce in a large pitcher. Taste and season with celery salt.

Chill overnight, 24 hours is best to allow flavors to develop.

To serve, pour cocktail into a high ball glass over ice. Garnish with a celery stick and a lime wedge.

Optional garnish on rim: Before filling glass, rub rim with lime juice to moisten. In a small dish, spread celery seeds. Invert glass onto plate to get a thin layer of seeds around the glass for an extra wow factor.


* * * Sweets * * *

Crunchy Toffee Buckeyes
1 cup peanut butter
1 teaspoon vanilla extract
Pinch kosher salt
1 cup confectioners’ sugar
3/4 cup chopped toffee candy bars, such as Heath (3 bars)
12 ounces semisweet chocolate, chopped

Special Equipment
Wooden Toothpicks

Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners’ sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch.

Chop toffee candy bars. Mix the toffee into the peanut butter mixture by hand.

Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.

While the balls freeze, chop the semisweet chocolate and place in a heat-safe bowl. Once the balls are frozen, set the bowl of chocolate over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted.

Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate.

Refrigerate until ready to serve. Remove the toothpick before serving.

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Kentucky Bourbon Balls
1 cup pecans
¾ cup bourbon, divided
2 cups Nilla Wafers crumbs
½ cup Dutch-process cocoa powder, divided
½ cup confectioners’ sugar, divided
¼ cup light corn syrup

In a small bowl, combine the pecans and ¼ cup of the bourbon. Cover with plastic wrap and let sit until the pecans have absorbed some of the bourbon, 2 to 3 hours. Drain and reserve the bourbon.

Heat the oven to 325 degrees. Spread the pecans onto a baking sheet and bake until lightly toasted, 12 to 15 minutes. Let the nuts cool, then finely chop and set aside.

In a large mixing bowl, combine the chopped pecans, remaining ½ cup bourbon, Nilla Wafers crumbs, ¼ cup cocoa powder, ¼ cup confectioners’ sugar and the corn syrup. Stir until smooth.

Using a heaping tablespoon portion, roll dough into ¾-inch balls.

In a separate bowl, combine the remaining ¼ cup cocoa powder and ¼ cup confectioners’ sugar. Coat each ball in the cocoa sugar mixture. Transfer the bourbon balls to a parchment-lined rimmed baking sheet. Cover and chill for at least 2 hours or until firm.

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Kentucky Bourbon Pecan Tarts
Cream Cheese Pastry
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cups all-purpose flour
1 pinch salt

To prepare cream cheese pastry,  cream butter and cream cheese  together in large bowl with electric mixer. Beat in salt.  Gradually add flour and beat just until combined.

Shape pastry dough into two balls; chill for at least 20 to 30 minutes or until dough is easy to handle.

Heat oven to 350 degrees.

While oven heats, make pastry shells. Divide dough into 24 small balls.  Press each one into bottoms and up sides of 24-tin mini muffin pan. Set aside until ready to use.

Pecan Pie Filling
2 eggs
1/2 cup Karo Dark Corn Syrup
1/2 cup sugar
1/8 cup bourbon
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
1 cup finely chopped pecans

To prepare pecan filling, beat eggs slightly with a fork in medium bowl. Stir in corn syrup, sugar, bourbon, butter and vanilla until well blended.

Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with about 1 tablespoon filling mixture.

Bake tarts at 350°F for 15 to 20 minutes or until lightly browned and cake tester inserted in center of tart comes out clean. Cool in pans 10 minutes. Remove from pans using a thin knife and cool completely on wire racks.

Store in tightly covered container.

Garnish
Cool Whip
Pomegranate seeds

When ready to serve, place tarts on a large serving platter or silver tray. If desired, just before serving, dollop with cool whip. To add color to the serving platter, sprinkle platter with some pomegranate seeds.


The sun shines bright in the old Kentucky home,
Tis summer, the people are gay;
The corn-top’s ripe and the meadow’s in the bloom
While the birds make music all the day.
The young folks roll on the little cabin floor
All merry, all happy and bright;
By’n by hard times comes a knocking at the door
Then my old Kentucky home, Good-night!
Weep no more my lady.
Oh! Weep no more today!
We will sing one song for the old Kentucky home
For the old Kentucky home, far away.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.