Saturday, May 1, 2010
I'm not really one for sporting events, but every year the Kentucky Derby draws me in. I think it has more to do with food and fashion than jockeys and ponies. It's the perfect occasion to make what I've always referred to as a Derby pie (here's the recipe), simultaneously crunchy and gooey and packed with chocolate and pecans. I also made a pitcher of blackberry iced tea, which proved to be fruity, sweet and refreshing.
Blackberry Iced Tea
Recipe courtesy of Southern Living
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar (I'd cut the sugar down to 3/4 cup, but that's just me.)
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags, black tea
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside. Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags. Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.