Tart it up for Kentucky Derby day with this mini-Hot Brown appetizer
“Have you ever had a Hot Brown?” a friend asked. I had mentioned I’d be attending my very first Kentucky Derby party and was pondering what to bring.
“No, what is it?” I responded, wisely resisting the urge to check Urban Dictionary.
“It’s a sandwich,” she said.
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It’s true. Made famous at Louisville’s Brown Hotel in in the 1920s, this regional delicacy added turkey and bacon to the cheesy toast classic Welsh rarebit sandwich. Served open-faced, the Hot Brown is slathered in Mornay sauce and sometimes a smattering of Romano or Parmesan cheese, then broiled until the sauce is nicely browned.
“Doesn’t sound party-friendly,” I opined, figuring I’d opt for bourbon, which is never a bad idea (plus I could use that extra time for hat shopping!) but then I got to poking around on the Internet and found this easy, little recipe for Mini Hot Brown Tarts at Spicy Southern Kitchen (spicysouthernkitchen.com), credited to Christin Mahrlig.
Turkey. Bacon. Cheese gloop. All of it made poppable by a neat, little phyllo dough shell. That’s a solid foundation for copious mint julep consumption. I figured I’d give it a shot.
Semi-homemade recipes like this are so convenient, but still leave room for your own spin if you have the time and inclination. Rather than go the simple route with a pre-cooked turkey breast, I grabbed a couple of tenderloins at the supermarket, then seasoned and baked them. A 30-count of this app used just one, even generously cubed. I went a little courser on the chop than suggested. It needs to fit in the shell, but you still want folks to know there’s meat in these.
Some folks online suggested using miniature white bread slices for greater authenticity, which would probably look adorable — but there’s no way it’d be as hands-friendly as the shells, which also offer a really good crunch against the creaminess of the filling. The roux-based cheese sauce comes together easily. I’d recommend going a little heavier on the cayenne, but overall, it’s a solid, little bite, one that native Kentuckians will appreciate if for nothing else but effort. They look cute as heck on the platter, too.
But not as cute as the guests will be in their bowties and fancy hats. Which reminds me, I need to get back to chapeau shopping.
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Mini Hot Brown Tarts
Recipe courtesy Spicy Southern Kitchen
Ingredients
1 cup finely chopped roasted turkey breast
6 slices bacon, cooked and crumbled
2 tablespoons finely chopped tomato
3 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch of cayenne pepper
1/3 cup freshly grated Romano cheese
2 (15-count) boxes mini phyllo shells
Grape tomatoes cut into slivers for garnish (optional).
Instructions
1. Preheat oven to 325 degrees.
2. Combine turkey, bacon and tomato in a medium bowl. Set aside.
3. In a medium saucepan, melt butter.
4. Whisk in flour and cook for 1 minute.
5. Gradually whisk in half-and-half. Cook until sauce thickens.
6. Remove from heat and stir in salt, pepper and cheese until cheese is melted.
7. Pour sauce into bowl with turkey mixture. Stir to mix well.
8. Fill shells with mixture and arrange on parchment-lined baking sheet. Bake 8-10 minutes. Garnish with tomato if desired.
