Move over, Kentucky Derby. The Preakness has its own cocktail. However, there’s just one teensy, little detail. No one can really agree on the ingredients of the Black-Eyed Susan. Created by a
catering company that served Pimlico for years and named for Maryland’s state flower (and what the winning horse is draped with), this drink has been made with various liquors including whiskey, rye or bourbon. To lend some tartness, sometimes sour mix was used, sometimes lemon juice made an appearance, sometimes grapefruit juice. We researched far and wide and found that this recipe might be closest to the original. Tasty and refreshing, this cocktail will brighten any Preakness viewing party.
The Preakness takes place May 19, 2018, at Pimlico Racecourse in Baltimore, Maryland.
Black-Eyed Susan Cocktail
- 3/4 cup orange juice
- 1/4 cup pineapple juice
- 2 oz. rum
- 2 oz. vodka
- 1 oz. triple sec
- 2 lime wedges
Place ice in two highball glasses. In a cocktail shaker, combine juices, rum, vodka and triple sec. Shake well. Divide mixture between the two glasses. Squeeze lime wedge into drink before serving.
When you think of Maryland, you probably think of the Chesapeake Bay and if you think of the Chesapeake Bay, you probably think of blue crabs. The bay is an estuary (where saltwater and freshwater
mix) and the perfect environment for blue crab. In fact, the Chesapeake Bay produces 50 percent of the blue crab harvest in the United States.
If it’s hot where you are, you might welcome this no-cook crab salad recipe that does not involve an oven. We served this on endive boats for a lovely appetizer pre-concert, but you could put it on crackers or even a soft roll for a crab salad sammie.
Check out the wild horses on Assateague Island National Seashore, near Ocean City, where you can swim, hike the beach, kayak, fish or birdwatch.
- 1 rib celery, chopped
- 1 scallion, chopped
- 1 teaspoon grainy mustard
- 2-3 tablespoons mayonnaise
- 8 oz. fresh crab meat
- Old Bay seasoning, to taste
In a medium bowl, add celery, scallion, mustard and mayo. Mix until well combined. Gently fold in crab meat, taking care not to break up large lumps or claw meat. Add Old Bay seasoning to taste. Let chill before serving.
If you grew up in or near Baltimore, you are well-familiar with the Berger cookie. A cousin to New York’s black and white cookie, this confection is a soft vanilla cookie heaped with chocolate frosting. And we do mean heaped. In fact, some would say the cookie is just a vehicle to deliver more frosting.
Berger Cookies began in the mid-1800 when Henry Berger emigrated from Germany and shortly thereafter opened his eponymous bakery in East Baltimore. The recipe has only changed slightly since that time and today Berger Cookies employees hand dip 36,000 cookies per day.
These cookies are very easy to recreate at home. We slightly adapted the King Arthur Flour recipe. The StateEats kids killed a half gallon of milk gobbling these up.
If a visit to Charm City is in your future, check out Fort McHenry National Monument, widely regarded as the birthplace of the “Star Spangled Banner. ” You can visit all summer and listen to ranger talks on artillery and the flag, participate in children’s activities, hear fife and drum concerts and more.
For the cookies:
- 5 1/3 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 large egg
- 1 1/2 cups flour
- 1/3 cup milk
For the frosting:
- 2 cups semisweet chocolate chips
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 1/4 cups confectioners sugar sifted
- 1/8 teaspoon salt
For the cookies: Cream butter and sugar together using a mixer set to medium speed. Add salt, vanilla, egg and baking powder. Beat one minute. Gently add in flour alternating with milk until thoroughly blended.
Line two baking sheets with parchment paper. Drop spoonfuls of dough, about 1 ¼ inches in diameter, leaving 2 inches between cookies. Flatten cookies with palm of hand or bottom of a glass coated with cooking spray. Bake cookies at 400 degrees for about 10 minutes or just until the edges begin to brown. Do not overcook. Let cool on pans.
For the frosting: Place the chocolate chips, corny syrup, vanilla and cream in a large bowl. Microwave in short bursts about 90 seconds, stirring in between, until chocolate begins to melt and the cream bubbles. Stir until chocolate mixture becomes smooth. Add in the confectioners sugar, mix until incorporated. Let cool to room temperature.
Spread frosting on top of the cookies. If frosting slides off the cookies, allow it to set a bit longer.
When we think of Maryland, we think of water. From the stunning Eastern Shore beaches, to Baltimore Harbor, to capital of Annapolis (hello, Navy), the ocean plays a major role in the culture and pleasure of residents. With good reason too; the Chesapeake Bay nearly bisects the state and most of the waterways in the state are part of the bay watershed.
Smack in the middle of the Chesapeake Bay sits Smith Island, accessible only by ferry. This small community of only a few villages boasts big about its most famous export, Smith Island Cake. This scrumptious confection consists of eight to 10 ultra-thin layers of yellow cake with chocolate fudge frosting between each and was declared the state dessert of Maryland in 2008.
Continue reading We Were Told There Would be Cake: Smith Island Cake – Maryland