Categories: gameday fashion

GEORGIA TECH TAILGATING – UNC game

WHAT:

Georgia Tech Football Tailgate Party!!!

GEORGIA TECH

vs
UNIVERSITY OF NORTH CAROLINA

WHERE:

BOBBY DODD Stadium

Atlanta, Georgia

WHEN:

Saturday, September 21, 2013

NOON

TAILGATE PARTY STARTS AT:
9:00AM

BRUNCH MENU:
PINA COLADA FRUIT SALAD
PARMESAN SPINACH CAKES
GOAT CHEESE, SPINACH HAM CUPS

BACON CHEDDAR SCONES
SAUSAGE EGG BREAKFAST CASSEROLE (Tammy is bringing)
CHEESE GRITS (Tammy)

APPLE-CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN FROSTING

TIPSY ARNOLD PALMER (AKA JOHN DALY) POPS

DRINK DU JOUR:

WATERMELON COOLER COCKTAILS

We were kind of hoping for a later in the day game, since our last tailgate was before a noon game, but no matter, the food will be great – we’ll just have to be ready to rock and roll EARLY!!! It’s Family Weekend at Georgia Tech, and we’re expecting a crowd at our tailgate party – should be a blast!

PINA COLADA FRUIT SALAD
(Adapted from Taste of Home)

This fruit salad was such a hit at my daughter’s college graduation brunch, I’m fixing it again. It’ll be very refreshing on a hot Atlanta day in September.

Photo Credit: Taste of Home

1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar (I used maybe 1/4 cup, as the pina colada mix is very sweet)
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
fresh mint

Photo Credit: Cate Bogue

In a serving bowl, combine the first six ingredients. In a small
bowl, whisk the pina colada mix, sugar, juice and extracts until
sugar is dissolved.

Photo Credit: Cate Bogue

Pour over fruit; toss to coat. Sprinkle with chopped mint. Chill.

Photo Credit: Cate Bogue

PARMESAN SPINACH CAKES

(Adapted from Eating Well)

These are great little gems that I’ve served over the years at brunches. It adds nice color (since so many brunch items are eggs, cheeses, breads, cakes – all the same color family), and my favorite part – they can be prepared in advance and simply reheated before the tailgate party. I’m expecting at least 24 people at this tailgate, so I’ll be doubling the recipe.

Photo Credit: Eating Well

12 ounces fresh spinach
1/2 cup part-skim ricotta cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Photo Credit: Cate Bogue

Preheat oven to 400 degrees.
Pulse spinach in three batches in a food processor until finely chopped.

Transfer to a medium bowl.

Add ricotta, Parmesan, eggs, garlic, salt and pepper; stir to combine.

Photo Credit: Cate Bogue

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Photo Credit: Cate Bogue

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired. I’m making them in advance and reheating at the tailgate. They’re delicious at room temperature too!

GOAT CHEESE, SPINACH HAM CUPS

(Adapted from Always Order Dessert)

Photo Credit: Always Order Dessert

Makes 12 ham cups (about 4-6 servings). I doubled the recipe for this tailgate party.

12-14 slices ham

8 cups fresh baby spinach (or 2 cups frozen chopped spinach, thawed)

4oz goat cheese

9 large eggs

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup heavy cream or milk

Photo Credit: Cate Bogue

Preheat oven to 400 degrees F. Spray or brush a muffin tin with oil, then line each cup with a slice of ham being sure to seal it up as much as possible (sometimes it helps to cut the ham slightly). Don’t worry if there is overlap on the sides.

catebogue

Combine fresh spinach with a few tablespoons of water in a large covered pot over medium heat. Let steam a minute or two, or until the spinach is completely wilted (skip this step if using frozen spinach).

While the spinach wilts, whisk together the 9 eggs in a large bowl. Drain spinach & squeeze off excess liquid, then add to the eggs.

catebogue

Crumble the goat cheese into the spinach and egg mixture, then add the salt, pepper, and cream. Stir until combined.

catebogue

Using a 1/4 cup, divide the mixture into the 12 ham-lined cups, filling all the way to the top.

Photo Credit: Cate Bogue

Bake for approximately 20 minutes, or until the eggs are puffy and lightly golden on top. Remove from oven and use a fork and knife to carefully remove each egg cup from the muffin tin.

catebogue

Serve immediately, or let chill and serve as a cold dish. Leftover egg cups will keep well for 3-5 days when wrapped individually and refrigerated.

BACON CHEDDAR SCONES

(Adapted from Annie’s-Eats.net)

I’m excited to prepare (and taste!) these savory scones.

Photo Credit: Annie’s Eats

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 tsp. ground black pepper (depending on your preference)

8 tbsp. cold unsalted butter, cut into small cubes

1½ cups grated cheddar cheese

4 green onions, thinly slices

10 slices bacon, cooked and chopped or crumbled into small pieces

1 cup buttermilk (plus up to ½ cup extra, if needed)

Photo Credit: Cate Bogue

For the egg wash:

1 large egg

2 TBSP water

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.

Photo Credit: Cate Bogue

Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.

catebogue

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.

Photo Credit: Cate Bogue

Stir by hand just until all the ingredients are incorporated.

Photo Credit: Cate Bogue

If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

Photo Credit: Cate Bogue

In a small bowl combine the egg and water and whisk together.

Photo Credit: Cate Bogue

Brush each wedge lightly with the egg wash.

Photo Credit: Cate Bogue

Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell divine!!!!

Photo Credit: Cate Bogue

APPLE-CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN FROSTING

(Adapted from jamhands.net)

This cake sounds so good to me! And it definitely can be made in advance and even frozen if needed.

Photo Credit: Jam Hands.net

Cream Cheese Filling:

1 (8-oz.) pkg cream cheese, softened

1/4 cup butter, softened

1/2 cup sugar

1 large egg

2 TBSP flour

1 tsp vanilla extract

Photo Credit: Cate Bogue

Apple Cake Batter:

1 cup finely chopped pecans

3 cups all-purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 tsps ground cinnamon

1 tsp salt

1 tsp baking soda

1 tsp ground nutmeg

1/2 tsp ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup applesauce

1 tsp vanilla extract

3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Photo Credit: Cate Bogue

Caramel Pecan Frosting:

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

1 cup pecan halves (garnish)

Photo Credit: Cate Bogue

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Photo Credit: Cate Bogue

Batter: Preheat oven to 350 degrees F. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.

Photo Credit: Cate Bogue

Stir in apples and pecans.

Photo Credit: Cate Bogue

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.

Photo Credit: Cate Bogue

Spoon remaining apple mixture over Cream Cheese Filling.

Photo Credit: Cate Bogue

Bake at 350 degrees for 1 hour – 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Photo Credit: Cate Bogue

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute.

Photo Credit: Cate Bogue

Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Photo Credit: Cate Bogue

JOHN DALY POPSICLES

(Adapted from Gingersnapjordan.blogspot.com)

The only trick with these obviously is keeping them VERY FROZEN to transport to your tailgate!

Photo Credit: Gingersnapjordan

Serving size: approximately 6 popsicles. “You can take the time to freeze the layers separately for appearance, or just mix it all together for a quicker treat. Either way, they are so refreshing, and just boozy enough to be fun grown-up summer treat.”

1 cup sweet tea (or any iced tea you like)
3 lemons
8 TBSP vodka
1/4 cup water
1/4 cup sugar
3 drops mint oil, or fresh mint leaves
6 popsicle sicks

Layer 1:
Mix 1 cup iced tea, juice of 1/2 lemon, and 4 T. vodka. Add to popsicle mold, paper cup, or glass and freeze with popsicle stick. If you are using a cup/glass, you may need to let the mix get a little slushy before inserting the stick to allow it to stand up.

Then freeze.

Layer 2:
Make a simple syrup by heating the water and sugar over medium-low heat in a pan until sugar is incorporated and mixture is slightly thickened. Add 3 drops of mint extract. Alternatively, you can rub mint leaves between your fingers to release some oils, and add them to the simple syrup for a few minutes to release their flavor. Add juice of 2.5 lemons and 4 T. vodka.

Pour into popsicle mold after first layer has frozen, and return to freezer.

WATERMELON COOLER COCKTAILS

(Saveur magazine)

Photo Credit: Saveur magazine

1 8-lb. watermelon, flesh cut into 1″ cubes

¼ cup sugar

1 Scotch bonnet pepper, halved (this chile is very similar to a habanero, except it’s smaller. Can substitute habañero OR Serrano chilies (use twice as many) OR jalapeno peppers (use twice as many)

½ cup lime juice

2 cups silver tequila

Photo Credit: Cate Bogue

Separate ¼ of the watermelon cubes and freeze.

Photo Credit: Cate Bogue

Purée the remaining watermelon and strain; you should have about 8 cups juice.

Photo Credit: Cate Bogue

Boil sugar and ¼ cup water in a 1-qt. saucepan until sugar is dissolved.

Photo Credit: Cate Bogue

Add Scotch bonnet or jalapeno pepper halves and let syrup cool.

Photo Credit: Cate Bogue

Strain into a pitcher. Stir in watermelon juice and frozen cubes, lime juice, and tequila.