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MONDAY MUNCHIES! Classic Derby Food: Mini Hot Browns

Mini Hot Browns

Who would be better to show us the recipe for the Mini Hot Brown than Executive Chef at the Brown Hotel, Laurent Geroli. Recently, he was at the Junior League of Louisville’s new cookbook launch party at Macy’s making his specialty for the crowd and entertaining the ladies. Watching him make these cute little Hot Browns and listening to his lovely French accent made me think I could definitely do this on my own. He inspired us.

This recipe is by Chef Laurent Geroli and is in the new Junior League of Louisville cookbook, Bluegrass Gatherings.

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In this recipe, Chef Geroli has taken the typical Hot Brown that we know and love and “fun-sized” it. According to my diet rules, I bet you can eat a dozen or so of these and they don’t really count, as they are similar to cake bites.

 

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Mini Hot Browns
Author: 
Recipe type: Appetizer
Serves: 24
 
Ingredients
  • 1 cup finely chopped roasted turkey breast
  • ½ cup chopped tomato
  • 24 miniature tart shells
  • 2 slices bacon, crisp-cooked and crumbled
  • ½ cup grated Romano cheese
  • 2 tsp paprika
  • 2 teaspoons chopped parsley
  • Mornay Sauce:
  • ¼ cup (1/2 stick) butter
  • 3 tbsp all-purpose flour
  • 1.5 cups milk
  • 6 tbsp grated Parmesan cheese
  • 1 egg
  • ¼ cup whipped cream (optional)
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 dashes hot red pepper sauce
Instructions
  1. Combine the turkey, tomato and 1 cup Mornay Sauce in a bowl and mix well. Spoon into a pastry bag fitted with a large tip. Arrange the tart shells ½ inch apart on a parchment-covered baking sheet. Fill each shell with an equal portion of the turkey mixture. Sprinkle the tarts with equal portions of the bacon, cheese and paprika.
  2. Bake in a preheated 325 degree oven for 8-10 minutes or until the tarts are heated through. Sprinkle the tarts with equal portions of the parsley and serve warm.
  3. For the Mornay Sauce:
  4. Melt the butter in a saucepan. Whisk in the flour gradually. Cook for 3 minutes, whisking constantly; do not let brown. Whisk in the milk gradually. Cook until the sauce thickens, whisking constantly; do not let boil. Add the cheese and cook until the cheese is melted, stirring constantly.
  5. Beat the egg in a small bowl. Stir in the ½ cup of the hot sauce slowly, stirring constantly. Add the egg mixture to the saucepan and mix well. Remove from heat and fold in the whipped cream. Stir in the salt, white pepper and hot sauce. Store any leftover sauce in the refrigerator.

 

 

“Bon Appetit,” says Chef Geroli.

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 on StyleBlueprint Louisville

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