• Chef Martha Morgan

It’s A Virtual Kentucky Derby Party & You Are Invited!

Hello, this is Chef Martha and my literal Celiac Sister Cindy. You are invited to our monthly Allergy Dragon’s Lair Episode 2, A Kentucky Derby Party. You can now watch the episode replay on Allergy Dragon YouTube, where we share some excellent party survival tips. Who do you think has the best hat if you watch the episode? You can keep reading for all of our tasty Kentucky Derby-inspired recipes we show you during this Allergy Dragon’s Lair episode!


Chef Martha Morgan's Derby Hat!

Let's start with the Drinks!


Cindy's Classic Whisky Smash

Ingredients

6 to 8 leaves of spearmint, to taste

1/4 lemon, cut into 3 pieces

2 tsp of granular sugar

2 ounces of bourbon whiskey

Mint Sprig, for garnish or not.


In a cocktail shaker, add the mint and lemon.

Muddle thoroughly(smash and mix) to release the juice and oils, then mix in sugar.

Add the whiskey and fill the shaker with ice and shake for 30 seconds.

Strain into a glass filled with crushed ice.

Garnish with a mint sprig, or not.


Cindy's Classic Whisky Smash!

Virgin Mint Julep or AKA Mint LemonadeWith A Twist

Serves around 20 people

Ingredients

1 large bunch of mint leaves around 10 stems worth; rinsed, and no stems

1 2 liters bottle of ginger ale or soda water *Chilled

2 cups of lemon juice

1 cup of water

1 cup of sugar


In a sauce over medium-low heat add the water, sugar, and lemon juice. Stir till all the sugar has been dissolved to make a simple syrup. Set aside to cool.

Add the cooled simple syrup to a pitcher with the min leaves. I prefer leaving it in overnight.

When you are ready to serve add the ginger ale, a to the lemon mixture and mix,

Serve over ice and garnish with additional mint optional!


Did someone say Kentucky Derby Pie Cookies? Yes, we both did actually!


Cindy's Gluten-Free Derby Pie Cookies With Oatmeal Bourbon & Chocolate

Cindy's Gluten-free Derby Pie Cookies with Oatmeal Bourbon and Chocolate

Ingredients

½ cup butter

¼ cup bourbon

1 cup oat flour – process whole oats in a food processor or high-powered blender until

fine

½ cup rolled oats

1 tsp baking powder

½ tsp. baking soda

½ tsp. sea salt

½ cup regular sugar

2 eggs

1 tsp. vanilla

½ cup walnuts

½ cup chocolate chips


Let'sGet Started

Add the butter to a medium saucepan over medium heat. Let it melt, bubble

up and brown (be careful not to burn).

Just when it browns and you see toasty flecks floating in the liquid carefully

add the bourbon, let it bubble and remove it from the heat. Set this aside and

let it come to room temperature. (You can pop it into the fridge if you are in

a hurry.)

While the bourbon butter cools, mix together the oat flour, oats, baking

powder, baking soda, and salt with a whisk or fork in a separate bowl.

When the bourbon butter has cooled, add it to a bowl with the sugar and beat

together.

Then add the eggs one to combine with butter and sugar, then add the

vanilla.

Fold in the dry oat mixture, walnuts, and chocolate chips.

Use a 1 tablespoon/scoop dough and form it into balls.

I recommend you put your dough balls in the freezer overnight (they can be

frozen for a few months).

If you want to bake them immediately then, please freeze the dough for at least an hour before

baking.

When you are ready to bake, preheat the oven to 350 degrees and bake for

10-12 minutes.



Chef Martha's White Chocolate Derby Pie Cookie Gluten-Free Allergy-Friendly and Vegan

White Chocolate Derby Pie Cookie Recipe Gluten-Free, Allergy-Friendly, and Vegan Recipe.

Ingredients

⅔ cup of melted palm shorting or oil ( I used avocado oil)

1 ½ cup of Dark brown sugar

2 ½ cups of gluten-free flour Blend with Xanthium gum

Egg replace for 1 egg (or use an egg if you can)

½ cup of Hemp seeds (or chopped walnuts if you can have)

3 to 4 tablespoons of bourbon

1 tablespoon of vanilla extract

1 teaspoon of baking soda

1teasspoon of baking powder

½ teaspoon salt

1 Cup of White Chocolate chips (or regular chocolate chips)


Let's Get Started

This recipe works best in a food processor I start by placing my oil, brown sugar, egg replacer, Bourbon, vanilla extract, salt, and Hemp seeds in the food processor blend for around 1 minute. You can also blend by hand, or use a paddle attachment on a mixer to cream these ingredients together.

Either by hand or using the food processor blend the creamed mixture, GF Flour, baking soda, and baking powder together until it forms a sand-like dough. The mixture will hold together while being pressed together. Mix in your white chocolate chips.


Preheat the oven to 350 degrees. On parchment-lined baking sheets form cookie dough balls with either a spoon and your hand or cookie scoop. Press the cookie down some with your hand to ensure an even bake. This dough will not spread too much since the fat is already in a liquid state, but there will be some movement from the moisture in the chips and hemp seeds.

Bake for 12 to 18 minutes.


Thank you for reading this post, and watching our monthly Allergy Dragon’s Lair. message us to submit an Allergy Dragon Community Question for our upcoming episodes. Share this post, and subscribe to allergydragon.com for more recipes. We hope that we can help you to tame your Allergy Dragon.





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