Well, it’s been a rough season football wise. GT is now 2-6 overall and 1-4 in the ACC. Rough. We face Louisville (5-3 overall) this Saturday, which will be difficult, but we’re here to cheer for the team no matter what. And…we’ll have fun tailgating and eating good food with family and friends.
GEORGIA TECH
vs
LOUISVILLE
TAILGATE START: 4:00pm
KICKOFF 7:30pm
MENU
FOOTBALL CHEESE BALL AND CHARCUTERIE BOARD
HOT SPINACH DIP WITH MUSHROOMS
BEEF TENDERLOIN SLIDERS (with horseradish sauce)
BEST GREEN SALAD WITH APPLES, PEPITAS AND CRANBERRIES
PUMPKIN BARS
DRINK DU JOUR: DROWN YOUR SORROWS PUNCH
FOOTBALL CHEESE BALL AND CHARCUTERIE BOARD
(Adapted from Food Network)
Cheese Ball:
6 oz pecan pieces, chopped
12 slices bacon
1 1/2 lbs cream cheese, at room temperature
6 oz mild yellow Cheddar, shredded (about 1 1/2 cups)
6 oz smoked Gouda, shredded (about 1 1/2 cups)
1 TBSP Worcestershire sauce
2 tsp hot sauce
1 tsp ground cumin
4 scallions, finely chopped
1 piece mozzarella string cheese
Board:
1 1/2 lbs thin-sliced charcuterie, such as salami, sweet or hot soppressata, sandwich-size pepperoni, etc.
Assorted cut green vegetables and fruits, such as grapes, Granny Smith apples, broccoli, snow peas, green bell peppers and cucumbers, for serving
Square and round snack crackers, for serving
Prepared ranch dressing, for serving
Prepared blue cheese dressing, for serving
For the cheese ball: Preheat the oven to 350 degrees F.
Spread the pecans on a baking sheet and bake until lightly toasted, 5 to 6 minutes. Set aside to cool.
Cook the bacon, in batches if needed, in a large skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels. Chop the bacon.
Combine the cream cheese, Cheddar, smoked Gouda, Worcestershire, hot sauce and cumin in a food processor, Process, scraping down the work bowl once halfway through, until smooth. Add the scallions, 1/2 cup of the chopped pecans and 1/2 cup of the chopped bacon. Pulse to evenly distribute.
Combine the remaining bacon and pecans in a medium bowl and toss well.
Form the cream cheese mixture into a football shape in the middle of a large serving board. Pat the pecan bacon mixture evenly over the tops and sides so it adheres. Brush away any excess. Pull the string cheese into pieces and cut to make the laces of the football. Chill the cheese ball until firm, about 2 hours.
For the board: To assemble, fold the charcuterie in quarters and shingle them to make a standing rim around the edge of the board. Set 4 shot glass-size cups where goal posts would be in a stadium. Fill in the space around the cheese ball with the vegetables and fruit. Lay a row of each cracker just inside the charcuterie border to resemble little “seats” in your stadium. Pour ranch and blue cheese dressing into the shot cups for dipping.
HOT SPINACH DIP WTIH MUSHROOMS
2 TBSP unsalted butter
1/2 large white onion, chopped
2 poblano chile peppers, seeded and chopped
Kosher salt and freshly ground pepper
1 lb button mushrooms, thinly sliced
2 cloves garlic, minced
3 TBSP all-purpose flour
2 cups low-sodium chicken broth
3/4 cup sour cream
6 oz gruyere cheese, grated (about 1 1/2 cups)
6 oz muenster cheese, grated (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
Toasted sourdough bread, for serving
1 1/2 lbs baby spinach
2 TBSP extra-virgin olive oil
Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.
BEEF TENDERLOIN SLIDERS
Beef: 2 lbs center-cut beef tenderloin (cooked to medium-rare)
Buns: 12 slider buns (split and toasted)
Butter: 4 TBSP unsalted butter (for toasting the buns)
Sauce: 1 cup prepared creamy horseradish sauce
Seasoning: Kosher salt and freshly ground black pepper
Garnish: Fresh arugula
Roast or Sear the Beef: Season your beef tenderloin with salt and pepper. Roast at 425°F–475°F (or sear in a cast-iron skillet and finish in the oven) until the internal temperature reaches 125°F–130°F for medium-rare.
Rest and Slice: Let the tenderloin rest for 10 to 15 minutes, then slice it thinly against the grain (about 1/2-inch or thinner).
Toast the Buns: Spread butter on the split slider buns and toast them lightly on a skillet or griddle until golden brown.
Assemble the Sliders:Spread a layer of creamy horseradish sauce on the bottom and top halves of the buns.
Layer the sliced beef tenderloin onto the bottom bun.
Add a handful of fresh arugula if desired, cap with the top bun, and serve warm.
Now for the important part (ha!) – what to wear? The temp is supposed to be fabulous (71 degrees and sunny), so it’ll be a perfect tailgate day!
GREEN SALAD WITH APPLES, CRANBERRIES AND PEPITAS
(Adapted from Cookie and Kate)
Green salad
5 ounces (about 5 cups) spring greens salad blend
1 large or 2 small Granny Smith apple(s)
⅓ cup dried cranberries
¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
2 ounces chilled goat cheese, crumbled (about ⅓ cup)
Apple cider vinaigrette¼ cup extra-virgin olive oil
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
Instructions
Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients.
PUMPKIN BARS
(Adapted from Inspired By Charm)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
1 can (15 oz) pumpkin puree
1/2 cup sour cream
1/4 cup milk
1 tsp vanilla
Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp salt
1 1/2 tsp vanilla
4 1/2 cups powdered sugar
1/2 cup pecans, chopped for garnish (optional)
Begin by preheating your oven to 350 degrees F. Then grease and flour a 15x10x1-inch baking pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.
In a stand mixer (or large
bowl with hand mixer), beat the butter for about one minute. Then beat in the sugar until light and fluffy (about two more minutes). Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined. (It’s OK if your batter looks curdled or separated.) Add in your flour mixture and beat until just combined.
Spread the mixture evenly into your prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
For the frosting, combine cream cheese, butter, salt and vanilla. Beat with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, one cup at a time. Continue beating until the frosting is smooth.
BOURBON CIDER PUNCH (DROWN YOUR SORROWS PUNCH)
(Adapted from Fizzy & Bright)
~ 6 to 8 servings
0.5 gallon Apple cider
1 cup Bourbon
12 oz bottle Ginger beer
1 cup Fresh cranberries (optional, for color and tartness)
1 sliced apple
Cinnamon sticks (for garnish)
Combine the apple cider, bourbon, cranberries, and apple slices in a large pitcher or punch bowl.
Stir in the ginger beer right before serving so it keeps its carbonation.
Serve over ice with a cinnamon stick.
OUTFIT OF THE DAY:
Going with a NAVY dress purchased on sale here with a GOLD sweater (old from Anthropologie):
Similar sweater found on postmark here: