The Belmont Stakes are coming up this Saturday. Its the third and final race of the Triple Crown and the stakes are high! Each of the races in the Triple Crown has its own traditions and personality and this race is no different. The race takes place on Long Island, NY and summer is here so why not throw a New York themed Belmont Stakes BBQ.
Make sure to start the party at least an hour before the race to allow people to socialize, eat, drink, and get their bets in before the race.
The Belmont Breeze is the official drink of the Belmont Stakes. Created by New York’s premiere beverage authority Dale DeGroff, the profile of the Belmont Breeze comes from the colonial recipe: one of sour, two of sweet, three of strong and four of weak.
1 1/2 ounces of a good American blended whiskey
3/4 ounces Harveys Bristol Cream Sherry
1/2 ounce of fresh lemon juice
1 ounce of simple syrup
(1 ounce of sweet and sour mix may be substituted for the lemon juice and simple syrup)
1 1/2 ounces fresh orange juice
1 1/2 ounces cranberry juice
1 ounce 7-Up
1 ounce Club Soda
Shake first six ingredients with ice, then top with 7-Up and club soda. Garnish with mint sprig and lemon wedge.
Long Island Iced Tea is another options for a drink to serve, it may look like and innocent iced tea but be carful because it is packed with a big punch!
1. Mix all contents in a highball glass and stir gently
2. Add dash of Coca-Cola for the coloring and garnish with lemon or lime twist
If you are having a small BBQ and feel like splurging serve NY strip steaks. For a more affordable option for a lot of friends, Steak Kabobs are easy to cook and serve.
- ·1/2 cup olive oil
- ·1/3 cup red wine vinegar
- ·2 tablespoons ketchup
- ·2 to 3 garlic cloves, minced
- ·1 teaspoon Worcestershire sauce
- ·1/2 teaspoon each dried marjoram, basil and oregano
- ·1/2 teaspoon dried rosemary, crushed
- ·1-1/2 pounds beef top sirloin steak
- ·1-1/2 cups cherry tomatoes
- ·1/2 pound whole fresh mushrooms
- ·2 medium onions, cut into wedges
- ·2 small green peppers, cut into 1-inch pieces
- In a large resealable plastic bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.
- Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from heat for 10-14 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) turning and basting occasionally with reserved marinade. Yield: 6 servings.
Don’t forget Dessert! Keeping with the NY theme serve NY Cheese Cake
32 ounces (1 kg) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream (double cream)
1 tablespoon lemon zest
1 teaspoon purevanillaextract
1 cup (240 ml) sour cream(not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and meltedbutter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling: Inbowlof your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheese cake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one – 9 inch (23 cm) cheesecake.
Betting and Games
Create a chart of all the horses and their rankings for your guests to look at. Have everyone (who wants to) bet $20 on the horse of his or her choice. At the end of the race divide the money up amongst the people who bet on the winning horse.
Set up pin the tale on the donkey and horse shoes for the kids activities