Photography by Donovan Roberts Witmer
Kentucky Hot Brown Bites with Basil Mornay
This spin on a Southern tradition, made fresh with the infusion of basil in the cheesy mornay sauce, are portably pop-able and perfect for polo picnicking.
Makes 24 bites
Ingredients: • 1 package crescent rolls • 2 slices cooked bacon crumbles • 1 tomato, diced • ½ cup chopped turkey (deli turkey works fine if you don’t have fresh roasted) • 1 cup basil mornay sauce For the basil mornay: • 1 tablespoon unsalted butter • 1 tablespoon flour • 1 cup milk • Pinch of ground nutmeg (or freshly grated) • Pinch of black pepper • ½ cup Jarlsberg cheese (or Swiss) • 8 large basil leaves, chopped or chiffonade (4 for mornay and reserve 4 for topping) Directions: 1. Preheat oven to 350 degrees F. 2. Roll out crescent roll dough and slice into 24 squares. 3. Press each into mini muffin tin. 4. Meanwhile, make mornay sauce by melting butter in a sauce pan. 5. Add flour and whisk constantly, cooking for only 1 to 2 minutes. 6. Add milk and bring to a slight boil, stirring constantly. 7. Remove from heat and add cheese. Allow to cool slightly and fold in turkey and last, basil. 8. Fill muffin cups with mornay sauce. Top with tomatoes and bacon. 9. Bake for about 15 minutes, or until browned. 10.Top with fresh basil and serve warm.
TIP: To chiffonade [pronounced shif-o-nod] basil like the pros, simply roll up a leaf or layered leaves lengthwise, and slice, either vertically or on the bias, to make long curls of basil that garnish beautifully.
Bourbon Pecan Bars
These bourbon pecan bars are fabulous traveling companions. They’re easy to transport and don’t require refrigeration, which makes them ideal to toss in a picnic basket on the way to the match.
Makes 16 to 24 bars
Ingredients: • 1 cup (2 sticks) unsalted butter, room temperature • ½ cup confectioners’ sugar • 2 teaspoons salt • 2 cups plus 2 tablespoon all-purpose flour (spooned and leveled) • ½ teaspoon baking powder • 2 large eggs • 1½ cups packed light brown sugar • 1 tablespoon light corn syrup • 1 teaspoon vanilla extract • 2 tablespoons maple syrup • 2 tablespoons bourbon • 2 cups pecans, coarsely chopped • optional: coating chocolate and confectioners' sugar
Directions:
1. Preheat the oven to 375 degrees F.
2. Using an electric mixer, beat butter, confectioners’ sugar, and 1 teaspoon salt until light. Beat in 2 cups of flour until the dough comes together.
3. Transfer dough to a 9-by-13-inch baking sheet with sides. Place a sheet of plastic wrap or parchment paper over the dough and use it to press the dough into an even layer across the baking sheet (this will prevent the dough from sticking to your fingers). Bake 18 minutes or until edges are golden.
4. Meanwhile, whisk together remaining 2 tablespoons of flour, remaining teaspoon of salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, corn syrup, vanilla extract, maple syrup and bourbon until light. Fold flour mixture into egg mixture, then fold in the pecans.
5. Pour the mixture over crust. Bake 15 minutes or until set and golden on top. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into bars. If desired, garnish with confectioners' sugar and chocolate horseshoes.
TIP: To make chocolate horseshoes, melt coating chocolate on low power in microwave or in a double boiler, spoon into a piping bag with very thin nozzle, and pipe on to wax or parchment paper. Let cool in refrigerator or a cooler with ice packs, removing immediately prior to serving.
Ginger-Mint Julep with Pineapple
A perfect libation for an equestrian pastime, this mint julep recipe has a fun summertime twist with the addition of ginger and pineapple. Plus, this cocktail is ideal for using mint from lush plants this time of year.
Makes 1 cocktail (but can be easily multiplied)
Ingredients:
• 8 to 10 mint leaves
• 2 heaping tablespoons chopped pineapple
• 2 tablespoons ginger syrup (see recipe below)
• 1 ounce Kentucky bourbon
• 3 tablespoons pineapple juice, or more to taste
• Mint springs and pineapple wedges, for garnish
cocktail Directions:
1. Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors.
2. Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass.
3. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first but mellows as the ice melts. Add more pineapple juice if you prefer a sweeter cocktail.
Ginger Syrup
Makes 2 cups
Ingredients
• 4 cups water
• 2 cups sugar
• 1 cup peeled, sliced ginger
Directions:
1. Bring water, sugar and ginger to a boil in a large saucepan over high heat. Turn down to medium and cook, maintaining a rapid simmer, until liquid is reduced to 2 cups, about 1 hour.
2. Transfer the mixture (do not strain) to a heat proof container to cool completely. Syrup will keep in the refrigerator for two months, or half the recipe if desired.
Pennsylvania Polo
Don’t think you have to travel south to experience the polo; there are plenty of local polo happenings right here in the Susquehanna Valley.
In Lancaster, the Lancaster Polo Club plays at Forney Field in Rothsville (where the Style girls styled our chic polo picnic) on most Sundays during the summer and into early fall. Visitors can park perpendicular to the field to tailgate during the match, plus this polo club is animal-friendly, so feel free to bring your furry friends (on a leash, of course). Also, don’t miss the “divot stomping,” an age-old polo tradition of stomping or replacing the divots, to preserve the field and enhance the safety for players and horses. To find out more, visit www.lancasterpolo.org.
Upcoming Lancaster Polo Club matches:
Aug. 3: versus Rabbit Hill
Aug. 10: Stomp Out Cancer benefit
Aug. 17: versus Delaware
Aug. 24: versus Copper Beech
Aug. 31: versus Cowtown
At the Hempt Farm Polo Field in Mechanicsburg, the annual George F. Hempt Memorial MS Polo Match is held to raise funds for National Multiple Sclerosis Society. This year the event will be held on Aug. 9, with gates opening at noon, and will feature tailgating (feel free to pack your picnic basket or visit the concessions), a Jack Russell Terrier race, and the match starting at 2 p.m. General admission is $30 per car. For more information, visit www.nationalmssociety.org/chapters/PAC or call 717-652-2108.
Text, recipes and styling by Katie Drejas, Keely Childers Heany and Hannah Wigton
