With the KY Derby coming up this weekend (the first Saturday of May) you can guarantee that there will be mint juleps and hot browns abound! Maybe if you’ve celebrate the ‘Run for the Roses’ for so many years that it’s time to try out something new to serve your guests. Tradition is always great and you should always cherish and honor it but at the same time, something new isn’t always a bad thing! If your heart is set on tradition, how about changing it up a bit instead? Who knows you might find a new twist that may just become a new tradition for you this year.
For those that choose to stick with tradition, how about serving mini hot browns to your guests? Whether they’re called minis or sliders, the concept is the same; a smaller version of a sandwich. Simple enough right? Not necessarily! You can go with the a more ‘famed’ version of the mini hot brown like the one served at the Brown Hotel by executive chef Laurent Géroli or you can change it up and substitute different breads like rye or pumpernickel. Recipes for several different mini hot browns are included in the list attached so make sure you check them out.
When it comes to mint juleps it’s a pretty straightforward recipe. All you really need are three ingredients; fresh mint leaves, simple sugar syrup and of course bourbon. Let’s switch it up this year too! You can use sorghum syrup instead of a simple sugar syrup or you can substitute cognac for bourbon. Little changes like that can make a difference that you may just like more instead. Also there’s no reason why you can’t have flavored mint juleps too! Blueberry mint juleps sound divine as well as blackberry juleps and kiwi juleps so why not impress your friends with one or two new mint julep recipes that can be found in the list attached. There’s even a non alcoholic version.
Don’t think that hot browns and mint juleps are the only things you can serve for KY Derby celebration. Kentuckians are known for their burgoo. If you’ve never had burgoo you don’t know what you’re missing. Burgoo is akin to a mulligan stew and usually involves at least three different meats and lots of vegetables. This is the perfect time to try it out if you never had and in the list there’s a recipe just for you to try. No two people make burgoo the same way so don’t be afraid to experiment and change things up to suit your taste.
Other Southern foods that you can serve up also include ‘Run for the Roses’ pie or Derby pie (similar to pecan pie), cheese straws, spoonbread and corn pudding, stack cake, Benedictine spread, rolled oysters, bourbon balls and of course fried chicken and barbecue. Because of this don’t limit your options when planning your KY Derby Day celebration. Step out of the box and embrace all the different foods that Kentucky has to offer. Click through the list for all the foods list above and more!
Antebellum Julep
Antebellum Julep
Recipe from Garden and Gun
Ingredients:
8–10 mint leaves
2 bar spoons of sorghum syrup
2 oz. cognac
½ oz. Jamaica rum
Mint sprig
Powdered sugar
Directions:
In a julep cup, lightly muddle mint leaves and sorghum syrup. Pour in cognac to rinse off muddler; remove muddler. Fill the cup three-fourths full with crushed ice and stir with a bar spoon. Add a small dome of crushed ice, and pour rum over the top. Garnish with a mint sprig and a dust of powdered sugar.
KY Festival BBQ Sauce
KY Festival BBQ Sauce
Recipe from KY BBQ Festival
Combine the following ingredients:
1 cup water
½ cup cider vinegar
¼ cup peanut oil
¼ cup Worchester sauce
¼ cup lemon juice
1 tablespoon honey
2 dashes of Frank’s Hot Sauce
Add the following:
1 onion, finely chopped – also try dried minced onion
4 cloves of minced garlic
2 cups of ketchup
1/3 cup of dark brown packed sugar
1 tablespoon of chili powder
1 tablespoon of ground cumin
Optional: Chopped Jalapeño pepper (with seeds removed)
Directions:
Pour contents into sauce pan and bring to a boil, reduce heat andsimmer about 15 minutes until solution thickens. Strain contents through fine mesh and adjust seasonings to taste:salt/pepper/etc. Use immediately or refrigerate up to a week.
KY Beer Cheese Spread
KY Beer Cheese Spread
Recipe from Louisville Beer
Dawn’s Beer Cheese Spread
Ingredients:
1/2 pound grated extra sharp cheddar cheese
1 tsp. dry mustard
1/2 tsp. garlic powder
1/8 tsp. salt
Freshly ground pepper – to taste
1/2 Tbs. Worcestershire sauce
1/4 tsp. cayenne pepper (more or less depending on desired amount of “kick”)
3-4 oz. beer depending on desired texture
Directions:
Blend everything in a food processor. And you should make a day ahead to let all the flavors gel. Or not. All measurements are approximated and have been scaled, so use your best judgement – experiment and have fun! This one’s served cold.
Benedictine Spread
Benedictine Spread
by Chef Mark Williams for Brown-Forman Corporation
This spread can be used as a dip or a sandwich & canapé ingredient. It was made popular at Louisville’s Benedict’s restaurant earlier in this century.
Ingredients:
1 large cucumber
12 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
Pinch of cayenne or tabasco dash
Green food coloring (optional)
Directions:
Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canapé spread. Thin with sour cream to make a dip for vegetables.
Recipe from Kentucky Derby
Blackberry Mint Julep
Blackberry Mint Julep
Recipe from Food and Wine
Ingredients:
Small ice cubes
1/4 cup blackberries, plus 1 blackberry for garnish
2 tablespoons mint leaves, plus 1 mint sprig for garnish
1 tablespoon sugar
1 1/2 ounces bourbon
Directions:
Fill a rocks glass halfway with ice cubes. In a shaker, combine the 1/4 cup of blackberries, mint leaves, sugar, bourbon and 1/3 cup of ice cubes and shake well. Strain the drink into the glass through a coarse sieve, pressing on the solids. Garnish with the blackberry and mint sprig.
Bourbon Balls
Bourbon Balls
From Rhonda Ruckman, executive pastry chef of Herbsaint, Cochon Butcher, Calcasieu, and Pêche in New Orleans
Makes approximately 50
Ingredients:
2 cups pecan halves
2 cups shortbread cookies, crushed into crumbs (about 10 oz.)
½ cup plus 2 tbsp. heavy cream
4 tbsp. light corn syrup
2 tbsp. honey
9 oz. bittersweet chocolate, finely chopped (Ruckman likes Valrhona Equatoriale 55%)
2 tbsp., plus 1 tsp. bourbon (Ruckman likes Evan Williams Single Barrel or Buffalo Trace)
1 vanilla bean
¼ cup sugar
Directions:
Place pecans on a baking sheet and toast in the oven for 10 minutes at 350 degrees until fragrant. Set these aside and allow to cool. Chop one cup of the pecans into small pieces and add to the shortbread crumbs in a large bowl. Set aside. In a small sauce pot, heat together the cream, light corn syrup, and honey. Bring to a boil and pour over the chopped chocolate in a bowl. Let stand for one minute and mix to combine. Pour this mixture over the shortbread and pecans, and add the bourbon. Mix thoroughly. Chill mixture for one hour in the refrigerator. While mixture chills, slice a vanilla bean in half and scrape out the vanilla inside. Add to sugar and mix together. Chop the remaining pecans finely and add to the vanilla-sugar. Set aside. Form the chilled crumb mixture into small balls with a teaspoon and roll them through the pecan-vanilla-sugar. Enjoy immediately or store in a sealed container for up to 5 days.
Kentucky Burgoo
Kentucky Burgoo
Recipe from Kentucky Burgoo
Ingredients:
3 tablespoons vegetable oil
3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
3-5 chicken legs or thighs (bone-in)
1 green pepper, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, chopped
1 quart chicken stock or broth
1 quart beef stock or broth
1 28-ounce can of crushed tomatoes
2 large potatoes (we used russets)
1 bag of frozen corn (about a pound)
1 bag of frozen lima beans (about 14 ounces)
Salt and pepper
4-8 tablespoons Worcestershire sauce
Tabasco or other hot sauce on the side
Directions:
1 Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.
2 Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
3 When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
4 Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.
5 Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you’ll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
6 Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It’s your call.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
Classic Mint Julep
Classic Mint Julep
Recipe from My Recipes
Ingredients:
3 fresh mint leaves
1 tablespoon Mint Simple Syrup
Crushed ice
1 1/2 to 2 tablespoons (1 ounce) bourbon
1 (4-inch) cocktail straw or coffee stirrer
1 fresh mint sprig
Powdered sugar (optional)
Directions:
Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw, and serve immediately. Sprinkle with powdered sugar, if desired.
Beaumont Inn’s Corn Pudding
Beaumont Inn’s Corn Pudding
Recipe from Beaumont Inn
Ingredients:
2 cups white whole kernel corn, or fresh corn cut off the cob
4 eggs
8 level tablespoons flour
1 quart milk
4 rounded teaspoons sugar
4 tablespoons butter, melted
1 teaspoon salt
Directions:
Stir into the corn, the flour, salt, sugar, and butter. Beat the eggs well; put them into the milk, then stir into the corn and put into a pan or Pyrex dish. Bake in oven at 450 degrees for about 40-45 minutes.
Stir vigorously with long prong fork three times, approximately 10 minutes apart while baking, disturbing the top as little as possible.
Derby Pie (Chocolate Bourbon Pecan Pie)
Derby Pie (Chocolate Bourbon Pecan Pie)
Recipe from All Recipes
Ingredients:
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Directions:
Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Hot Brown Hamburgers
Hot Brown Hamburgers
Recipe from Call me PMc
Ingredients:
1 lb ground turkey (I used 83% lean)
½ cup onion, died and caramelized
¼ tsp paprika
¼ tsp salt
¼ tsp ground black pepper
¼ tsp parsley
¼ tsp ground red pepper
6 slices deli ham
6 slices bacon, cooked crisp
6 slider buns
2 Roma tomatoes, sliced
Romaine lettuce, 6 pieces
Cheese Sauce (click here for recipe)
Directions:
1. Prepare Cheese sauce and set aside.
2. Mix caramelized onions, paprika, salt, pepper, parsley, red pepper and turkey together. Divide into 6 equal sized burgers.
3. Heat a skillet to medium heat. Add burgers cooking 5 minutes, turn to second side and cook an additional 4 minutes. Do not squish burgers with the spatula, you will press all the flavorful juice out! Layer ham and bacon on burgers during the last 1 to 2 minutes of cook time to heat them.
4. While burgers are cooking toast buns.
5. Layer burgers, ham, bacon, cheese sauce, tomatoes and lettuce on bottom bun. Place top bun on and enjoy!
KY Derby Cuisine: Mini Hot Browns
Mini Hot Browns
Recipe by Brown Hotel executive chef Laurent Géroli
Ingredients:
Makes 12 appetizers
For the Mornay sauce:
1 Tablespoon whole butter
1 Tablespoon all-purpose flour
1/2 cup heavy cream
2 Tablespoons shredded Pecorino Romano cheese
Salt and pepper
For the tarts:
12 mini phyllo tart shells
1/2 cup cold Mornay sauce (see recipe below)
1/2 cup roasted turkey breast, chopped fine
1/4 cup diced tomatoes
1 slice cooked bacon, chopped fine
1 teaspoon paprika
1/4 cup grated Romano cheese
1 teaspoon chopped parsley
Directions:
Make the Mornay sauce:
Melt the butter in a saucepan and slowly whisk in the flour until combined to form a thick paste or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Whisk the heavy cream into the roux and cook over medium heat until the cream begins to simmer, 2 to 3 minutes. Remove the sauce from the heat and slowly whisk in the Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste. Chill.
Assemble the tarts:
Heat the oven to 325°F. Place the tart shells 1/2-inch apart on a baking sheet lined with parchment paper. In a mixing bowl, mix together the cold Mornay sauce, turkey and tomato. Fill a pastry bag with the mix, and then carefully fill each tart shell to the top. Sprinkle each with bacon, paprika, and Romano cheese. Place the tarts in the oven for 8 to 10 minutes, or until they’re heated all the way through. Garnish with parsley, and serve warm.
Mini Hot Browns
Mini Hot Browns
Recipe from Taste of Home
Ingredients:
1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup (4 ounces) shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions:
1. In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat.
2. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley.
Yield: 1-1/2 dozen.
Mint Julep Gelées
Mint Julep Gelées
Recipe from My Recipes
Ingredients:
1/2 cup firmly packed fresh mint leaves
1/2 cup sugar
1 cup bourbon
Garnishes: fresh mint sprigs, coarse sparkling sugar
Directions:
Sprinkle gelatin over cold water in a medium saucepan. Let stand 5 minutes. Add mint leaves and sugar. Cook over medium-high heat, stirring often, 3 to 5 minutes or until steaming. Let stand 15 minutes. Remove and discard mint leaves. Stir in bourbon. Pour mixture into a lightly greased 9- x 5-inch loaf pan. Chill 4 hours to 1 week. Cut into squares. Garnish with fresh mint sprigs and coarse sparkling sugar.
Non Alcoholic Mint Julep
Non Alcoholic Mint Julep
Recipe from The Invitation Shop
Ingredients:
3/4 cup lemon juice
1-1/2 cups sugar
6 mint springs (at least)
2 cups cold water
5 cups crushed ice
2-1/2 cups chilled ginger ale
Lemon slices for garnish if you wish
Directions:
Mix sugar, cold water, lemon juice and at least six mint sprigs in a bowl and let stand for 45 minutes for flavors to meld. Strain the mixture and remove mint. Tip: Because this mixture takes 45 minutes to meld the flavors, be sure to make more than enough at one time to serve all your guests.
Using two 2 quart pitchers place half of the above mixture and half of the ginger ale in each pitcher. Top with lemon slices and additional mint sprigs in the pitchers or use for each glass.
This recipe makes approximately 3 quarts Non-Alcoholic Mint Juleps (about 12 – 8 ounce cups). Be sure to make enough at once to eliminate prep time after your guests have arrived.
Louisville Natives Rolled Oysters
Louisville Natives Rolled Oysters
“This recipe came from Mazzoni’s restaurant in Louisville Kentucky. They made Louisville famous for them”
Recipe from Food.com
Ingredients:
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/4 cup milk ( or more)
18 medium oysters, drained
1 cup white cornmeal
2 cups lard or 2 cups solid shortening
Directions:
Sift flour, baking powder and salt in a medium mixing bowl.
Beat together egg and milk; add to flour mixture and mix well.
Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
Beat until smooth.
Put oysters in batter and stir to coat oysters well.
Scoop up three oysters at a time and form them by hand into a croquette.
Quickly roll croquette in cornmeal, covering it completely.
Repeat with remaining oysters.
After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
At this point, oysters can be refrigerated until time to fry them.
Heat lard to 375°F in a deep fryer.
Put 3 rolled oysters at a time in basket and lower into hot fat.
The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
Cook through, about 3 to 4 minutes total cooking time.
Drain on paper towels.
Run For The Roses Pie
Run For The Roses Pie
Recipe from Jim Beam
Ingredients:
1 cup sugar
1/2 cup flour
1/2 cup butter, melted
2 eggs, slightly beaten
3/4 cup pecans, chopped
6 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons Jim Beam Black®
1 unbaked 9-inch pie crust
Directions:
Preheat oven to 325 degrees. Combine sugar and flour in a mixing bowl. Mix in butter. Add remaining ingredients, mixing well. Pour into unbaked pie shell. Place on a baking sheet and bake for 55 minutes until top is golden brown. While pie is still warm, brush the top with a tablespoon or two of Jim Beam Black®. Serve warm with a dollop of whipped cream.
Spicy Cheese Straws
Spicy Cheese Straws
Recipe from Friends Drift Inn
Ingredients:
2 ½ cup freshly grated Cheddar Cheese (Suggestion: Kenny’s Farmhouse Cheese)
1 1/2 cup All Purpose Flour, unbleached organic preferred
3/4 cup (1 1/2 sticks) softened unsalted Butter, organic preferred
1 teaspoon fine sea Salt
1/4 to 1/2 teaspoon of Cayenne Pepper
½ teaspoon crushed Red Pepper Flakes (optional gives an extra kick, and is visually pleasing)
1 teaspoon coarse ground mustard (Grey Poupon)
4 Tablespoons Buttermilk or Heavy Cream
Extra flour to flour rolling pin and surface
Directions:
. Preheat oven to 425°
2. Line 2 cookie sheets with parchment paper and set aside.
3. Coarsely grate cheese. Please don’t use pre-shredded cheese; the anti-caking agents make it difficult to achieve cohesive dough.
4. You can use a food processor and combine cheese and butter; I just mix it by hand.
5. Gradually add flour, salt, cayenne pepper, pepper flakes and mustard.
6. Add up to 4 Tablespoons of Buttermilk or Heavy Cream. You should have a flaky, but easily pliable dough ball.
7. On floured surface, start with about one third of the dough and roll out to about 1/4 inch thick rectangle.
8. Cut into strips with a pizza cutter, about 1 inch wide and about 6 inches long. Repeat process until all dough is used.
9. Place on cookie sheets. Chill for 10 minutes before baking.
10. Bake for about 10- 15 minutes until crisp. Edges should just begin to brown.
These Cheese Straws are rustic and casual. The flavor improves over time. Makes about 24 straws.
Can be stored for several days at room temperature in an airtight container.
Kentucky Spoon Bread
Kentucky Spoon Bread
Recipe from Taste of Home
Ingredients:
4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated
Directions:
In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.
Yield: 8 servings.
Appalachian Apple Stack Cakes
Appalachian Apple Stack Cakes
Recipe from Kentucky Monthly
Ingredients:
Apple Filling:
11⁄2 pounds dried apples
1 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
5-7 cups water
Place the dried apples, light brown sugar, cinnamon, ground ginger and nutmeg in a saucepan. Add enough water to just cover (approximately 5 to 7 cups) and bring to a boil.
Once boiling, reduce the heat to medium-low and allow to simmer for an hour or more, until the mixture has reduced and the apples have softened. Add more water if the mixture begins to dry out as it cooks. Continue to simmer until nearly all of the water has been absorbed.
Break down the apples with a potato masher. Remove from the heat and set aside.
Cake:
2⁄3 cup unsalted butter
1⁄2 cup sugar
1⁄2 cup light brown sugar
1 cup sorghum
2 eggs
2 tablespoons vanilla
1 tablespoon fresh ginger, grated
1 tablespoon ground ginger
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
Directions:
Preheat the oven to 350 degrees.
Using a mixer on low speed, cream the butter, sugar, brown sugar and sorghum until smooth and well combined. Add eggs, one at a time, making sure the first egg is well-incorporated before adding the second. Add vanilla, grated ginger and ground ginger.
In a large bowl sift together the flour, baking soda, baking powder and salt. With the mixer on low speed, add one-third of the flour mixture to the bowl with the sugar and spices, and combine well. Next add 1⁄2 cup of buttermilk. Mix to blend.
Continuing to mix, add another third of the flour, blend, and then add the second half of the buttermilk. Add the remaining flour and scrape down the sides of the bowl, ensuring that the dough is smooth and well incorporated.
Butter two 9-inch cake pans. Using a measuring cup, scoop one cup of the dough into a pan. Using well-floured hands or a knife, spread the dough along the bottom of the pan, smoothing over any holes that are created. The dough will be approximately one-quarter of an inch thick. Repeat for the second pan.
Bake in the oven for 10-15 minutes until light golden and a knife inserted into the center of the cakes comes out clean. Place a plate over the top of the cake pan. Wearing oven mitts, carefully turn the pan and plate upside down, so that the cake will fall out of the pan and onto the plate.
Transfer the warm cake to a cake stand and top with 1⁄2 cup (or more) of the stewed apples. Turn out the second cake from the pan and slide it on top of the apple-covered first layer. Add the apples to the second layer of cake.
Wipe away any remaining crumbs from the cake pans, re-grease, and repeat until all of the cake batter has been baked. This recipe should yield five cake layers.
Layer each cake with the apples, with the exception of the top layer. Cover cake tightly with three layers of plastic wrap and place a clean dish towel on top. Allow the cake to rest for at least two days before slicing.
