HOLIDAYS
HOLIDAYS
Warm-ups are a must, whether it's a pre-game prep for players or a tasty appetizer before the main meal. Serve tantalizing appetizers to your tailgating crowd like Hot Crab Fondue in a Bread Bowl or Cheeseburger Beer Dip.
Go for pre-game glory with hot hors d'oeuvres for a winning Tailgate Party!
Grill up a bread bowl filled with hot creamy, cheesy, crab fondue to warm everyone up on a cold tailgating day.
More Tailgate Food
- A Perfect Menu For Any Tailgate Crowd
- Tailgating Party Recipes and Pro Tips
- Tailgating Recipes for a Day at the Game
Ingredients
- 20 oz. Swiss cheese, shredded
- 1/3 Cup flour
- 2 cups dry white wine
- 1/2 Cup cooked, shredded crab meat
- Salt and pepper
- Big round bread loaf
Steps
- Toss cheese with flour until coated.
- Bring wine to boil in medium saucepan over low heat. Add a handful of cheese into the boiling wine and stir until cheese is melted. Continue adding cheese by the handful, stirring constantly, over low heat for until cheese becomes creamy, about 5 minutes. Stir in crab and add salt and pepper to taste. Remove from heat.
- Cut a circle in the top of the bread loaf and remove the circular crust, keeping it intact to use as a lid. Remove most of the bread from inside the loaf to make a bowl. Make sure to leave enough bread on the sides and bottom so it is thick enough to hold the fondue.
- Transfer the cheese mixture into the hollowed bread bowl, replace the bread lid, and wrap in plastic for transport to the tailgate site.
- To warm the fondue up: Remove plastic from the bread bowl and place on the grill over a low heat. When the fondue warms, transfer the bread bowl to a serving platter and place on the tailgating party table. Serve with baguette slices of tortilla chips as dippers.Makes about 4 cups
Warm up your tailgating crowd with the heat from these marinated cherry peppers stuffed with spicy cheese.
Ingredients
- 1/2 Cup olive oil
- 1/2 Cup white wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon each salt and pepper
- 16 fresh cherry peppers
- 8 oz. prosciutto, thinly sliced
- 8 oz. pepper jack cheese, cut into cubes that will fit inside your peppers
Steps
- Whisk together oil, vinegar, garlic, salt and pepper until combined.
- Cut off tops of cherry peppers and remove the seeds being careful not to tear the pepper.
- Wrap each cheese cube with a slice of prosciutto and stuff it inside a pepper. If pepper isn't packed, stuff a bit more prosciutto inside, still being careful not to rip pepper.
- Place stuffed peppers into a large, clean screw-top jar or plastic container with an airtight lid. (You may need more than one jar for all peppers to fit.) Pour oil and vinegar mixture over peppers and place lid on container. Gently shake jar to coat pepper. Refrigerate for at least 1 day, shaking jar occasionally.
- Before serving, bring peppers to room temperature. Keep in jar for transport to the tailgating site and for serving. Or pour into a bowl and place on the food table. Makes 16 cherry peppers
Flip the burgers off the grill and into a hot dip for your Tailgating Party.
Ingredients
- 4 tablespoons cornstarch
- 3 lbs. sharp cheddar cheese, shredded
- 3 cups beer
- 3 tablespoons unsalted butter
- 1/2 lb. cooked, crumbled ground meat
- 1/2 Cup chopped tomatoes
Steps
- Toss cornstarch with cheese until coated.
- Combine beer and butter in medium saucepan and bring to a boil over low heat. Add a handful of cheese into the boiling beer and stir until cheese is melted. Continue adding cheese by the handful, stirring constantly, over low heat until cheese becomes creamy, about 5 minutes. Stir in cooked meat and tomatoes and remove from heat.
- Transfer the cheese mixture into a fondue pot and cover for transport to the tailgate site. Warm the dip with a tailgate-safe heating source under your fondue pot and serve with bread or tortilla chips as dipping items.Makes about 4 cups
This Italian salsa recipe is one I've made for years by "eye-balling" ingredient amounts. It's absolutely delicious as a dip with bread or topping grilled polenta.
Ingredients
- 2 (3.5 gm) chicken bouillon cubes
- 2 cups water
- 3/4 Cup yellow conrmeal
- 1/2 Cup grated Parmesan cheese
- Non-stick cooking spray
- Italina Salsa
- 1 clove garlic, minced
- 4 cups diced tomatoes
- 1/2 Cup chopped fresh basil leaves
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 1/2 Teaspoon salt
Steps
- Bring water and bouillon cubes to boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into water while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens. Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute. Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat.
- Spread mixture on to a lightly oil baking sheet making ½-inch thick rectangle of polenta. Cool until polenta is set. Cut into large squares and place in a container for transport to the tailgating site.
- To make Italian Salsa: Combine ingredients in a bowl. Transfer salsa into an airtight container for transport to tailgating site.
- Spray the grill with non-stick cooking spray. Warm polenta squares on both sides and until grill marks appear on the surface. Remove from the grill and arrange on a serving platter. Top with Italian Salsa and serve. Makes about 6 to 8 appetizer servings
Easy & Elegant
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Products for 2009
Products for 2009
