Martha Stewart Made Us Drink It

When life gives you lemons, you make lemonade, when Martha Stewart gives you recipes – well – you make them, and (when they’re cocktails) drink them. With the Kentucky Derby coming up, we got three quintessential recipes (inspired by classic Derby dishes) from the queen of all things entertaining. So basically if you don’t make these on the big day, or any other weekend for that matter, we’ve got nothing to say to you…

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Blackberry-Mint Julep

“Like the original, our julep features bourbon infused with mint. But this drink’s signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with — rather than served over — ice, creating a slushy texture.” – Martha Stewart

Servings: 4

Ingredients

1/2 cup packed fresh mint leaves

1 pint blackberries

6 tablespoons sugar

1/2 cup bourbon

4 cups small ice cubes

4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

buttermilk-cream-tart-with-apple-roses-martha-stewart-recipe

Buttermilk Cream Tart with Apple Roses

“Poached apples rolled into flower blossoms make a show-stopping pastry.” – Martha Stewart

Servings: 6

Yield: Makes one tart

Ingredients

1 box (14 ounces) puff pastry, thawed

All-purpose flour, for dusting

1 large egg, lightly beaten

1 tablespoon sugar

Buttermilk Cream Filling

Apple Roses

Directions

Lay pastry on a lightly floured work surface. Using a pastry wheel or knife, trim pastry into a 9-by-12-inch rectangle. Then cut off four 1-inch strips: two from one short end and two from one long side. Set strips aside. (Rectangle should be 7 by 10 inches.) Transfer rectangle to a parchment-paper-lined baking sheet.

Pierce pastry all over with a fork; brush with egg. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Brush egg over strips and underneath ends to seal. Cover with plastic wrap; refrigerate 1 hour.

Preheat oven to 400 degrees. Sprinkle pastry with the sugar. Transfer to oven; reduce oven temperature to 350 degrees. Bake until shell is just golden and puffed all over, about 15 minutes. Remove sheet from oven. Using an offset spatula, press down on middle of shell (leave border puffy). Return shell to oven; bake until golden brown, about 15 minutes more. Transfer to a wire rack; press down on middle of shell again. Let cool completely. (The tart shell can be stored at room temperature, wrapped in plastic wrap, up to 1 day.)

Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes. Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes.

Arrange roses over filling. Fold leftover peeled-apple slices into ruffles, and fill in gaps.

Cook’s Note:

Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours.

best-buttermilk-biscuit-recipe

Tender Buttermilk Biscuits

“These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.” – Martha Stewart

Yield: Makes 10 biscuits

Ingredients

1 3/4 cups all-purpose flour, plus more for surface

2 1/2 teaspoons baking powder

1 teaspoon coarse salt

1/4 teaspoon sugar

5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving

1 large hard-cooked egg yolk, finely grated

3/4 cup plus 2 tablespoons buttermilk, plus more for brushing

Pepper jelly, for serving

Directions

Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.

Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.

Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side. (Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.)

Cook’s Note

Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits.

*Photographed by Alli Shepherd