Busy weekend

By: 
Keith Bryant
 ­With Easter approaching, bunny making at the shop is fast and furious. 
 This past weekend I was wrapped up in cooking for the Chamber of Commerce Crab Feed. With 600 pounds of Dungeness Crab and 220 pounds of pork ribs, I was a busy boy. 
 I look forward to cooking for this event, and my truest of friends Lisa Horzen and Jenni Rodriquez have done this with me on and off for years. We have developed a system for feeding everyone in about an hour. The FFA and 4-H students helped this year and did a great job.
 With this event I have a couple of other things to make for the dessert auction. I made one of the king cakes you read about a couple of weeks ago. I thought with the month of May coming up and the most exciting 2 minutes in sports I would take the time to make a Kentucky Derby pie.
 The history of the derby pie started in 1950 by the Melrose Inn in Prospect, Kent., as a specialty pastry. The name “Derby Pie” was chosen because the various family members each had a different name for the creation, so to resolve the naming quandary they put the various names in a hat, and pulled out the paper which said “Derby Pie.” 
 The name “Derby Pie” is a registered trademark of Kern’s Kitchen, which registered the name in 1968. Kern’s Kitchen diligently guards the trademark and has filed more than 25 lawsuits to protect it over the years.
 The “Derby-Pie” isn’t the only dessert with a legally protected name. Just a few years ago, the New York City-based baker Dominique Ansel trademarked the name “Cronut” after his combination croissant-donut concoction went viral in 2013. 
 But while U.S. copyright law allows for names to be trademarked, recipes can’t, meaning restaurants can still sell what some might traditionally call a “Derby Pie” even if they can’t officially call it that.
Derby Pie
Ingredients
½ cup all-purpose flour
1 cup sugar
2 eggs (lightly beaten)
½ cup butter (melted)
2 tablespoons Kentucky bourbon
1 cup walnuts (chopped)
1¼ cups semisweet chocolate chips
1 teaspoon vanilla extract
Pinch salt
1 ready-made pie crust (for 9-inch pie)
Directions
 Gather the ingredients.
 Preheat the oven to 350 degrees F.
 Combine the flour and sugar in a mixing bowl.
 Add the eggs and butter and mix to combine.
 Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
 Pour the mixture into the unbaked pie crust.
 Bake for 40 to 45 minutes, or until the filling is set. Set the pie on a wire rack and let cool before slicing.
 Serve and enjoy.

 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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