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Hot Brown

In this episode Stacey and Jessica make a Hot Brown paired with a Whiskey Sour.

Hot Brown

Yields 2

  • 1 ½ tbs. butter
  • 1 ½ tbs. flour
  • 1 ½ cups heavy whipping cream
  • ¼ cup Pecorino Romano Cheese plus additional for topping
  • Pinch of nutmeg
  • 14 oz. roasted turkey
  • 4 slices of Texas Toast
  • 1 tomato, sliced
  • 4 slices of cooked bacon
  • Paprika and fresh parsley for garnish

First, make the Mornay sauce. In a heavy sauce pan add butter and simmer over medium heat. Once melted add the flour and whisk until well combined but don’t let it brown. Add the cream and bring back to a simmer until thickened (about three minutes) stirring constantly. Once thickened remove the sauce from the heat and add ¼ cup of the cheese. Stir until melted and then add a pinch of nutmeg and salt and pepper to taste.

For each hot brown you will layer the ingredients in an au gratin dish. First, two pieces of toast, then two or three slices of tomato, turkey and cover in Mornay sauce. Top with some more cheese and put the dish under the broiler until lightly browned and bubbly (about 5 minutes). Finish the dish with a pinch of paprika, two bacon slices and fresh parsley.

Whiskey Sour

  • 2 oz. Bourbon
  • 1 egg white
  • 1 oz. lemon juice
  • 1 tsp. sugar
  • Cherry juice for garnish

In a cocktail shaker with ice add the Bourbon, egg white, lemon juice and sugar and shake vigorously. Strain into a cocktail glass and garnish with cherry juice.