Game Day Tailgating
Southern Socials
Classic Fall Flavors Football Party
It seems only fitting to host a lovely tailgating social late in the season with a collection of fan fare that not only sports game day spirit but features the flavors of fall & the big feast on the horizon. Rosemary-Citrus Turkey Kabobs with Moonshine Cranberry-Orange Relish offers beautiful color & good taste to tables. Miniature Sorghum-Pumpkin Cheesecakes sweeten the menu & may be prepared in advance for ease & convenience. No matter how the games play out, you can expect a round of compliments punt in your direction when a charming array of refreshments are served.
The Game Plan
Prepare the relish up to 2 days ahead.
Thread the kabobs the day before the gathering & grill as instructed.
Prepare the pumpkin cheesecake up to a day ahead of time.
Cover & chill. Garnish with Chantilly Cream just before serving, if desired.
A cheese board makes an accessible & lovely design element on the coffee table.
Pair a blend of textures such as an earthy Manchego with a milder Havarti.
Round out the offering with fresh fruits, jams, relishes, crackers & toasted nuts.
Create several swags of Football Bunting to use throughout the space.
The Menu
Classic Fall Flavors Football Party
Fire up the grill for this lovely menu designed to celebrate the season without flaw. Turkey kabobs filled with sunny citrus brighten plates while the cranberry orange relish adds a bit of color & good flavor to them. Sweeten the gathering by offering a selection of miniature pumpkin cheesecakes.
Rosemary-Citrus Turkey Kabobs
Moonshine Cranberry-Orange Relish
Miniature Sorghum-Pumpkin Cheesecake
Water * Beer * Cocktails
Rosemary-Citrus Turkey Kabobs
makes 14 kabobs
Basic Fundamentals
Soaking the wooden skewers in water keeps flames at bay once on the grill. Do not omit this step in the recipe.
Wooden skewers
Moonshine Cranberry-Orange Relish
2 lbs boneless turkey breast, cut into 1 1/2-inch pieces
2 large yellow bell peppers, cut into 1 1/2-inch pieces
1 large sweet onion, cut into 1 1/2 inch pieces
3 garlic cloves, pressed
2 Tbsp Dijon mustard
1 1/2 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp chopped fresh rosemary
1 1/2 tsp kosher salt
1 tsp crushed red pepper flakes
1/4 tsp black pepper
Soak 14 {6-inch} wooden skewers in water for 30 minutes. Prepare the Moonshine Cranberry-Orange Relish & chill. Thread the pork, the peppers & the onions on the skewers & place in a dish. Combine the lime juice, the oregano, the marmalade, the garlic, the oil, the salt, the cumin & the pepper in a small bowl. Pour over the kabobs & coat all sides well. Cover & chill 1 hour.
Grill over Medium-High heat {about 350 to 400 degrees} 6 to 7 minutes per side, brushing with 1/3 cup of the Moonshine Cranberry-Orange Relish after the kabobs have been turned. Discard this portion of the relish if any remaining after cooking. Remove the pork kabobs from the grill & serve with the remaining sauce.
The Extra Point
Try the turkey & pepper combination over rice prepared with a bit of chicken broth.
Moonshine Cranberry-Orange Relish
makes 2 1/2 cups
Trick Play
The cranberries add a lovely tart flavor to this seasonal shortcut fruit spread. The moonshine, a jolt of lively flavor.
3 cups fresh cranberries
1 cup sugar
1/4 cup moonshine
1/4 cup water
1/4 cup freshly squeezed orange juice
1 Tbsp fresh lemon juice
Bring all of the ingredients to a boil in a 2-quart saucepan over Medium-High heat. Reduce the heat to Medium-Low & cook, stirring occasionally, 8 to 10 minutes or until the mixture begins to thicken. The cranberries will pop as they cook. Remove the saucepan from the heat; let stand 10 minutes. Pour into a glass bowl. Refrigerate 8 hours or overnight. The relish will thicken as it cools. Use as directed.
The Extra Point
Spread over hot-from-the-oven biscuits or serve with pork tenderloin.
Miniature Sorghum-Pumpkin Cheesecake
makes 3 dozen
The Basic Fundamentals
A little cream cheese in both the crust & filling makes good use of a standard bar. Look for portioners on how to soften it quickly.
1 {8-oz} package cream cheese, softened & divided
6 Tbsp butter, softened
1 cup plus 2 Tbsp all purpose flour
6 Tbsp plain yellow cornmeal
1 cup pumpkin puree
1/4 cup whole buttermilk
3 Tbsp sorghum
3 Tbsp melted butter
2 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/4 tsp pumpkin pie spice
A pinch of kosher salt
1 lightly beaten egg
Beat 6-ounces of the cream cheese & the softened butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 36 pieces & roll into balls. Press the dough balls into 2 lightly greased 24-cup miniature muffin tins. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.
Preheat the oven to 350 degrees. Beat the remaining 2-ounces of cream cheese in a large bowl with an electric hand mixer until smooth. Add the pumpkin, the buttermilk, the sorghum, the melted butter, the brown sugar, the lemon juice, the pumpkin pie spice & the salt. Blend on Low speed until smooth. Add the egg & blend just until combined. Divide the mixture between the dough in the muffin cups. Bake 25 to 27 minutes or until the crust is golden & the filling is set. Let stand 5 minutes. Gently loosen the pies with a paring knife. Cool completely. Chill 2 hours or overnight. Arrange on a serving platter.
The Extra Point
A small batch of Chantilly Cream elevates these lovely desserts. Pipe over the surface just before serving for a beautiful presentation.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Soak Wooden Skewers For Outdoor Grilling
Soaking wooden skewers before cooking kabobs keeps them from catching on fire when grilling outdoors over an open flame. It is an important step that should not be over looked. Apply this procedure when using 4, 6 & 12-inch wooden skewers.
The Technique
Fill a shallow dish or pan with water. Be certain the skewers rest flat & completely inside of the container. Rectangular shapes tend to work the best. Add the wooden skewers. Let stand at least 30 minutes. Remove them from the water. The wooden skewers are now ready to be thread with meat & vegetables. Season or marinade according to specific recipe instructions.
etc
Game Day Entertaining
Visit these posts for more football & tailgating party inspiration
Triple Chocolate Football Cheesecake
113 Best Tailgating Recipes, Football Party Menus & Game Day Crafts
The Tune
“Boogie Woogie Prayer” Boogie Woogie Trio
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Be sweet.
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