A NOVEMBER BRUNCH MENU

UGH. We were hoping for a 3:30PM kickoff this week, however it was announced that this week’s game is a 12:00PM kickoff covered on ESPN. So….we are preparing a hearty brunch in mid-November. We’ll get things going around 9:00AM, so that means lots of prep the day before. This tailgate party will be a good one, especially since it’s the final regular season home game for us. 🙁

We are hosting a large crowd at Georgia Tech, as they face conference rival Clemson. Clemson is about a 2 hour or so drive from Atlanta, and we have quite a few Clemson fans joining us this week. Georgia Tech heads into this game with an 8-2 record after this past week’s win against NC State, while Clemson’s record is 7-2, after beating Wake Forest on a Thursday night game (Clemson has 2 games left to play on their schedule, while GT only has 1).

It’s going to be another cold one in Atlanta, GA! It’ll be sunny, but it’ll be in the upper 20s in the morning and only 51 later in the afternoon. Brrrrr!!!!!

KICKOFF: 12:00PM

TAILGATE START: 9:00AM

Here’s what we’re serving:

CINNAMON ROLL COOKIES
FRUIT SALAD
HAM SALAD FINGER SANDWICHES

BROWN SUGAR SMOKIES

CHEESE GRITS

HASH BROWN CASSEROLE

FRENCH TOAST MUFFINS

HOT SCHNOCOLATE AND
HOT SPIKED CIDER

POSTGAME:
Since it’s an early game and will be cold, I’m planning a few goodies to nosh on while we all wait for traffic to die down!
BEER CHEDDAR SOUP
MARDI GRAS WINGS
A PLATTER OF MINI CUBANS (CUBANITOS)
CHOCOLATE TOFFEE BLONDIES

CINNAMON ROLL COOKIES
(Adapted from Oh Sweet Basil)

Photo Credit: Oh Sweet Basil

1 stick butter, softened
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg, whisked
3/4 teaspoon vanilla
1 1/4 cup flour
2 tablespoons french vanilla pudding
1/2 teaspoon baking soda
1/8 tsp salt
1/2 teaspoon cinnamon
1 cup white chocolate chips
1 cup cinnamon chips
Frosting:
1 8oz package of cream cheese, softened
3 cups powdered sugar
1/4 tsp vanilla
1 TBSP heavy cream (if needed)
Cinnamon mixture
1 1/2 TBSP of butter, melted
1/3 cup brown sugar
1/2 tsp cinnamon

Photo Credit: Cate Bogue

Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. With a mixer, combine the sugars and butter and mix well.

Photo Credit: Cate Bogue

Then add the vanilla and egg and mix.

Photo Credit: Cate Bogue

In a small bowl, whisk together the flour, pudding, baking soda, salt and cinnamon. Mix into the butter sugar mixture.

Photo Credit: Cate Bogue

Stir in the cinnamon and white chocolate chips.

Photo Credit: Cate Bogue

Scoop tablespoon size dollops of the dough onto the baking sheet (I actually rolled it in my hands since the chips were sort of loose), and bake for 10 minutes.

Photo Credit: Cate Bogue

White cookies bake, make the cinnamon roll frosting. Remove the cookies from the oven and allow to cool; then frost (see frosting directions below). And…you won’t believe how wonderful your kitchen smells!!! Makes about 24 -30 cookies.

Photo Credit: Cate Bogue

FROSTING:
In a small mixing bowl, beat the cream cheese until smooth.

Photo Credit: Cate Bogue

Add the vanilla, powdered sugar and cream, if needed, for desired consistency.

Photo Credit: Cate Bogue

In another bowl, stir together the butter, brown sugar and cinnamon.

Photo Credit: Cate Bogue

Using a spoon, drop dollops of the brown sugar mixture into the frosting and using a knife, gently swirl it through.

Photo Credit: Cate Bogue

HAM SALAD FINGER SANDWICHES

(from Living Tastefully)

Photo Credit: Living Tastefully

I’ll probably serve this on crustless thin bread (like Pepperidge Farm’s), and then cut in half crosswise. Finger food always gets gobbled up way before a dip or spread does.

3 to 4 cups cubed ham (I used a small, fully-cooked, smoked ham)

1/4 cup dill pickle relish

Mayonaise (preferably Hellman’s)
Very thin sliced bread or crackers

Photo Credit: Cate Bogue

Pulse the cubed ham in the bowl of a food processor until a coarse mince.

Photo Credit: Cate Bogue

Remove the ham and place in a medium-size mixing bowl. Add the pickle relish and mayonnaise to moisten to a spreadable consistency. I used about 4 TBSP of mayo. Adjust amounts to your liking. Mix well.

Photo Credit: Cate Bogue

Then simply spread on very thin bread (after the crust has been cut off); top with another slice of bread, and then cut into triangles.

BROWN SUGAR SMOKIES
(Adapted from All Recipes)

Photo Credit: All Recipes

1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

Photo Credit: Cate Bogue

Preheat oven to 350 degrees F. Cut bacon into thirds and wrap each strip around a little sausage.

Photo Credit: Cate Bogue

Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a foil lined baking sheet and sprinkle them liberally with brown sugar.

Photo Credit: Cate Bogue

Bake until bacon is crisp and the brown sugar melted. I cooked mine 50 minutes.

Photo Credit: Cate Bogue

***You also can wrap them up the night before, put them in a covered bowl with the brown sugar, toss well, and let them “marinate” all night. Then, covering them with all of the sauce they’ve created, bake them for an extended time until crisp—making sure the bacon is crispy. Turn half way through baking.

***Additionally, you can cook them in a slow cooker – make them as directed beforehand, THEN put the finished smokies in the fridge overnight with another cup of brown sugar sprinkled on. THEN the next morning, put them in the crock pot on low. This method is what I’ll be doing before our tailgate get together. Great!

CHEESE GRITS
(Adapted from an old Southern Living recipe)

These are absolutely the best! Secret is the Chicken Broth…

Photo Credit: Pinterest

6 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 cups regular grits
16 oz shredded sharp cheddar cheese
1/2 cup milk
4 eggs, beaten
1/2 cup butter
8 oz. grated white cheddar cheese

Photo Credit: Cate Bogue

Bring broth, S & P and garlic powder to a boil. I did everything in the casserole dish in the microwave ,

then I baked it in the oven.

Stir in grits and whisk. Reduce heat to low and simmer until thick (8-10 minutes).

Add shredded cheddar and milk and stir.

Slowly stir in eggs and butter.

Pour into casserole dish, and sprinkle with white cheddar.

Photo Credit: Cate Bogue
Bake at 350 degrees F 35-40 minutes until set.

HASH BROWN CASSEROLE
(Adapted from MyRecipes.com)

Photo Credit: All Recipes

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
Cooking spray

Photo Credit: Cate Bogue

Cook bacon in a large nonstick skillet over medium heat until crisp.

Photo Credit: Cate Bogue

Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

Photo Credit: Cate Bogue

Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Photo Credit: Cate Bogue

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Photo Credit: Cate Bogue

Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese.

Photo Credit: Cate Bogue

Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350 degrees F. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

FRENCH TOAST MUFFINS
(Adapted from Tastebook.com)

Photo Credit: Tastebook.com

MUFFIN INGREDIENTS:
1/2 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup butter, melted
1 egg
1/2 cup milk

TOPPING INGREDIENTS:
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter, melted

Photo Credit: Cate Bogue

Preheat oven to 350 degrees F. In a medium-large bowl, sift together all dry ingredients.

Photo Credit: Cate Bogue

Add wet ingredients and stir until just combined. Do not over mix.

Photo Credit: Cate Bogue

Spoon batter into muffin tins that have been sprayed with cooking spray.

Photo Credit: Cate Bogue

Bake for around 25 minutes, or until they just start to turn a bit golden at the edges. Let them cool slightly; then remove from the muffin tin, and dip in the topping. Makes about 10-12 muffins.

Topping:

Mix sugar and cinnamon in a small bowl.

Photo Credit: Cate Bogue

Place melted butter in another small bowl. Dip the warm muffins in melted butter (as much of the muffin as you can), then dip/roll the muffin in the cinnamon sugar.

Photo Credit: Cate Bogue

HOT SCHNOCOLATE

Hot Chocolate mixed with
1 shot of Peppermint Schnapps

HOT APPLE CIDER WITH BOURBON (OR RUM)

Photo Credit: Google Images

4 cups of apple cider
Juice of one lemon
1 cinnamon stick
1 cup of bourbon (add after pouring the above into mugs)

APRES GAME NOSHES:

BEER CHEDDAR SOUP

(Adapted from Food and Wine)

Photo Credit: Food and Wine

This soup is a luscious little gem — creamy and rich and satisfying. It gets thrown together quickly so could easily be a quick weeknight meal with a salad or sandwich. The lager and fresh thyme make all the difference here.
1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 TBSP chopped thyme
One 12-ounce bottle lager or pilsner
About 2 1/4 cups low-sodium chicken broth
4 TBSP unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper

Photo Credit: Cate Bogue

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.

Photo Credit: Cate Bogue

Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes.

Photo Credit: Cate Bogue

Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

Photo Credit: Cate Bogue

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.

Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes.

Photo Credit: Cate Bogue

Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.

Photo Credit: Cate Bogue

Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. ***The cheddar soup can be cooled and then refrigerated overnight. Rewarm and thin with broth. Makes ~ 6 bowls or 10 cups. How gorgeous is this soup?

Photo Credit: Cate Bogue

All packed up and ready to transport to my tailgate party:

And I’m cheating on the rest! I grew up in Lakeland, FL (where Publix Supermarkets are headquartered) and am a huge fan. Publix has these yummy treats that I’m ordering in advance and picking up before the game:
*A platter of “cubanitos” (made with Boar’s Head ham and pork)
*A platter of their “Mardi Gras” chicken wings

Photo Credit: Publix

CHOCOLATE TOFFEE BLONDIES
(Adapted from Tutti-Dolci)

Photo Credit: Tutti Dolci

1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Photo Credit: Cate Bogue

Preheat oven to 350 degrees F, and spray a 13 x 9 inch baking dish with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl.

Photo Credit: Cate Bogue

Beat butter and brown sugar in a large mixer bowl on medium speed.

Photo Credit: Cate Bogue

Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Photo Credit: Cate Bogue

Fold batter into prepared baking dish, and use a sheet of parchment or wax paper to press dough evenly across bottom.

Photo Credit: Cate Bogue

Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.

Photo Credit: Cate Bogue

Once cooled, and just before cutting into bars, move pan to the freezer and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days (or freeze).

HOW TO STAY WARM (and cute) AT A NOVEMBER FOOTBALL GAME?