Visiting the Kentucky Castle

On Thursday, May 2, before the Kentucky Derby, the Berea Progress Club

visited the Kentucky Castle (located on a hill between Lexington and Versailles)

for a nice day out with lunch.

The castle has a long and interesting story.  Construction began in 1969 as a residence,

but due to complications was not completed for a number of years. Owners have

changed several times, and currently, it is a small hotel, restaurant and special event venue.

Our group entered from the back.

Melissa attended as my guest, and was able to snap this selfie with the

castle and wall in the background.

Below, is Melissa with Mrs. Farmer, our friend and Melissa's favorite

sixth grade teacher.



 

 

 

Below is the front entrance.

 The roof top in the photo below is used for events.

A view of the pool below.

Preparations were underway for a large Derby Eve event.

Lunch with prickly pear lemonade and dessert of Kentucky Bourbon Sorghum Crème Brulee.

 



Celebrating the Kentucky Derby

(Photo from the internet)

The 145th running of the Kentucky Derby will take place on Saturday, May 4, 2019.

Post time is 6:50 p.m. and TV coverage will be throughout the entire day

here in My Old Kentucky Home.

The photo below, taken at the Keeneland Gift Shop,

shows a little bit of the frenzy involved in purchasing the

perfect Derby Hat.  Department stores and specialty dress shops

in Lexington and Louisville have been selling pretty dresses and hats like crazy!

Most Kentuckians will celebrate with parties in our homes.

A favorite Derby Day recipe is below.

 

Benedictine Spread Recipe

From The Bourbon Country Cookbook, New Southern Entertaining by David Danielson & Tim Lair

1 English cucumber, unpeeled

 1/4 yellow onion chopped

2 8-ounce cream cheese packages softened

·         2 TBS sour cream

·         1/4 tsp chopped fresh dill

·         1/8 tsp freshly ground black pepper

·         2 drops green food coloring

·         kosher salt to taste

In a food processor or box grater, grate the cucumber and onion. Transfer the cucumber and onion to a strainer and drain well by pressing the mixture with the back of a large spoon. Remove as much liquid as you can so that the spread does not become watery.

Transfer the cucumber and onion to the bowl of a food processor. If you don't have one, use a small bowl and a fork. Add the cream cheese. Process the mixture until smooth. Add the sour cream, dill, pepper and process until combined. Add the food coloring and mix until well incorporated. Taste and add salt as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week. Makes 2 1/2 cups.