British bread puddings are a family of desserts that go back as far as the 17th century and are popular in the U.S. Bread pudding is a handy way to use up stale bread. Either bread crumbs or stale bread cubes are soaked in an egg custard mixture of milk or cream, eggs and sugar -- plus vanilla or other spices like cinnamon and nutmeg -- then baked. Bread pudding can be eaten hot or cold, plain or made even more rich with a sauce like crème anglaise.
Bread pudding can be complicated with chocolate, nuts, dried fruits or other flavorings and can be made with sweet breads such as brioche. The homey traditional British baked dessert Queen of Puddings is made from a breadcrumb-thickened egg custard that is baked until set, then topped with raspberry or black currant jam and covered in meringue. It is returned to the oven to color the meringue and served hot, with lots of double cream.
Bread and butter pudding is another matter, a kind of baked French toast in which buttered bread is layered with raisins or other fruits, covered in a milk and egg mixture and baked.
The tipple of choice at the Kentucky Derby, the mint julep is a chilled drink made with fresh mint, simple syrup, bourbon and crushed ice.
Julep enthusiasts debate about whether mint leaves should be bruised (or "muddled"), as in a mojito, or merely steeped in the simple syrup.
But everyone agrees that the mint julep was invented in the American South in the 18th century. At the Derby and in certain high cotton circles, it is sipped from chilled pewter or silver mugs. Otherwise, you can also sip a mint julep from a highball with a straw (or, frankly, from whatever cup, jug, jar or tumbler you have on hand).
The mint julep has been the traditional drink of the Kentucky Derby for nearly a century. Learn the how to make this classic cocktail by watching this video by Handmade TV.
Recipe: Classic Mint Julep (Cookthink)
Related Articles: What is a mint julep? (Cookthink)
what you should know
All bourbon is whiskey, but not all whiskey is bourbon. "Whiskey" is produced all over the world and can be made with a number of grains, notably barley, rye and corn.
To be called "bourbon," a whiskey must be made in the United States, and its mash must be at least 51% corn. Then, the resulting liquid must be aged for two years in charred new oak containers. After that, it's "bourbon."
you don't know jack Jack Daniels? George Dickel? They're not bourbons. Since they're filtered through maple charcoal (using a method known as the Lincoln County Process), they're labeled "Tennessee Whiskey."
spiritual center Not all bourbon is made in Kentucky, but most of it is. The town of Bardstown is the Bourbon Capital of the World. There you'll find, among other bourbon-related attractions, the Museum of Whiskey History.
and they're off Lots of contenders in Saturday's Kentucky Derby. (We're going for a Monba-Big Brown-Recapture the Glory trifecta.) Even if you don't care for the ponies, be sure to tune in just to see the world's largest mint julep, which will be on display this weekend at Churchill Downs.
what you need
While there are many Parker-esque buying guides available to help you choose the right whiskey, our favorite source is Chuck Cowdery, the Mike Royko of bourbon. His classic book Bourbon Straight begins: "It is February, 1621. The Mayflower colonists are panicked because they are running out of beer."
Chuck also writes about bourbon (and Blues and politics) at his blog, where he recently declared that "the best bourbon is free bourbon."
Depending on your poison, you might be interested in the history of Jack, Jim or Pappy.
While a faceted lowball glass feels right for a liquid lunch, we prefer a heavy-bottomed, smooth old fashioned glass.
Do you collect silver julep cups? Keep these tips in mind when shopping.
what you do
In her excellent new book, Bon Appétit, Y'all, Virginia Willis reinterprets the traditional honey baked ham by adding bourbon to the glaze.
If you want some really solid ribs in just a few hours, try Washington Post food editor Joe Yonan's first-timer's ribs.
Buttery maple-bourbon sauce pools in the curves of grilled acorn squash.
A simple bourbon-infused whipped cream adds complexity to Steamy Kitchen's easy apple tart (and any other simple dessert).
If a Mint Julep is too bourbon-y for you, try an Old Fashioned or a Rebel Yell.
featured recipe Bourbon loves sweet potatoes, and we love these bourbon-glazed sweet potato tarts. The recipe came from Stephanie of Adventures in Shaw.
