Planning your Derby party and need some fresh ideas to add to your menu?
Chef Jackie Joseph and Adult Beverage Expert Chris Blandford joined WDRB Mornings on Friday with some Derby-themed desserts and drinks that pair well together.
Everyone loves the classic Oaks Lily, and now you can make them yourself at home. Pair it with a sweet and flavorful dessert, and you’ll have your guests raving!
All of the ingredients for each recipe can be found at your local Kroger.
Oaks Lily
Ingredients:
- 2 oz. Vodka
- 1/4 oz. Triple Sec
- 1 oz. Sweet and Sour mix
- 3 oz. Cranberry juice
Fill a stemless glass with crushed ice. Add ingredients and stir. Garnish with blackberries and a lemon wedge. Cheers!
The Brown Derby
Ingredients:
- 2 oz. Bourbon/Rye
- 1 oz. Grapefruit juice
- 1/2 oz. Honey syrup
Add bourbon, grapefruit juice, and honey syrup into a shaker with ice. Shake for 10 seconds, or until chilled. Double strain into coupe or martini glass. Garnish with grapefruit. Cheers!
Fresh Strawberry & Cherry Citrus Cheesecake Trifle
Ingredients:
- 1 pint of strawberries, fresh, sliced
- 1 pint of cherries, fresh, pitted and quartered
- Splash of bourbon
- 1/4 cup sugar
- Drizzle of honey
- 2 packages of cream cheese, softened (8 oz. each)
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 3 tbsp. orange juice, fresh
- Lime zest, about 1/2 tsp.
- 3 cups heavy whipping cream, whipped
- 1 loaf pound cake, store bought or homemade, cut into small cubes
Directions:
- In a bowl, toss together the strawberries and cherries with the sugar, bourbon & honey; set aside.
- In another bowl or stand mixer, beat the cream cheese, sugar, orange juice, lime zest and vanilla until smooth. Fold in whipped cream; set aside.
- Drain the strawberries and cherries, reserve the juice.
- Place the cubed pound cake into individual serving cups or one large trifle bowl. Pour around half the reserved fruit juice over the cubed pound cake, and top with half of the cheesecake filling. Place half of the drained fruit over the cheesecake filling. Repeat the process again.
- Finish with grated lime zest.
