Kern's Kitchen has new ways to serve a Derby favorite - wave3.com-Louisville News, Weather & Sports

Kern's Kitchen has new ways to serve a Derby favorite

John Rupp from Kern's Kitchen shows WAVE 3 meteorologist Christie Dutton how to mix up a Derby® Pie milkshake. John Rupp from Kern's Kitchen shows WAVE 3 meteorologist Christie Dutton how to mix up a Derby® Pie milkshake.

LOUISVILLE, KY (WAVE) - Derby-Pie® is a staple of Kentucky cuisine and a must-have for any Derby celebration. The Kern family supplies the pie year-round to over 200 restaurants and retail locations all over the state.

Derby-Pie® was developed over 50 years ago in the small kitchen of the Melrose Inn in Prospect where restaurant manager George Kern developed the recipe with the help of his parents, Walter and Leaudra. The three spent hours taste-testing the blend of ingredients that would become the family recipe that remains a secret to this day.

The name for the famous pie was literally luck of the draw when George, Walter and Leaudra, along with some family friends, put their favorites in a hat and pulled out the winning name: Derby-Pie. 

If you want to try something new with that classic Derby-Pie® flavor, John Rupp of Kern's Kitchen stopped by the WAVE3 tent on the backside of Churchill Downs with some recipes to have your Derby-Pie® with a twist.

Derby-Pie® Milkshake (Yields 1)

Ingredients:
1 slice Derby-Pie®, chopped

4 scoops vanilla ice cream

1 oz whole milk

Method:  Combine ingredients in blender and blend for 15 seconds or until desired consistency is achieved. Top with bourbon whipped cream.

 

Derby-Pie® Bourbon Balls (Yields 20)

Ingredients:

3 cups Derby-Pie®, chopped

1/2 cup powdered sugar

1-1/2 Tbsp bourbon

2 cups dark chocolate

1 Tbsp vegetable oil

Method:
Combine chopped Derby-Pie® and powdered sugar in mixing bowl. Add bourbon, roll mixture into 1 oz. balls and chill in refrigerator for one hour. Melt dark chocolate in small saucepan over low heat. Add in vegetable oil and stir well. Dip bourbon balls in chocolate and let stand for 5-10 minutes before serving.

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