I was going to write about the disturbing new Consumer Reports study that found way too much ground turkey sold in supermarkets is full of what is politely referred to as poop, but I'd sooner drink a mint julep than eat a turkey burger anyway. And I don't like syrupy cocktails. Instead I'm thinking about burgoo, which I never even encountered when I lived in Kentucky but felt obligated to serve once at a Derby party here in Manhattan (once being the operative word). Originally, I always heard, that was made with squirrel; now it's festive fare, but you're still going to please more crowds with Hot Browns.
We're not having a boozy party in front of the teevee tomorrow because I couldn't get it together to plan one. And everyone knows you need to make the bourbon balls weeks in advance, so they can take on the most potent flavor. The recipe I use, from Louisville's Cabbage Patch Circle's cookbook, calls for cocoa in addition to the ingredients in this one (I up the 2 tablespoons to a quarter-cup, and use Droste). They're also great as Christmas cookies, and the way the calendar pages are flying past this year it might be time to start pulverizing the Nilla Wafers and jiggering out the mint-free bourbon . . . .
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