Game Day Tailgating: The Iron Bowl

Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining

November 25, 2017

Alabama vs Auburn

The Iron Bowl

Passion. Is this very game. It’s guts, grit, dedication, persistence & most importantly sacrifice. What someone is willing to sacrifice is what distinguishes a winner from a loser & it can be applied to almost anything. When a winner stumbles, they get back up & try again. When obstacles present themselves, it’s a business as usual mindset & approach that helps them overcome & persevere in the end. From players to long time rabid football fanatics who grew up proclaiming Roll Tide or War Eagle on the playground, the most ferocious rivalry in all of sports plays out in the Iron Bowl. And I guess the question you have to ask is simply… Who wants it more? Sometimes it comes down to the final second of the game before you really know.

As all of the action plays out on the field, it seems only fitting to pay homage to both the Alabama Crimson Tide & the Auburn Tigers by hosting a lovely tailgating social with a collection of fan fare sporting game day spirit. House Divided Mojo Pork Kabobs with Sweet Orange Mojo-Rum Sauce are not only packed with bold flavor but feature a rally of team color for this trunks or tails main dish. Fresh ingredients paired with a few quick moves are sure to keep the mojo alive at your festive gathering. And what would the iconic match up be without a few turnovers. Iron Bowl Apple-Cranberry Turnovers start with the basic fundamentals, a homemade Buttermilk-Cornmeal Pastry Dough & yields eleven. Let’s hope it’s not an indication of how the competition may unfold on the gridiron. The petite pastries, brimming with apples & cranberries, feature seasonal spice notes with a hint of citrus. The fresh filling can be prepared quickly on the stovetop. Strips of dough finish each miniature pie to resemble football laces & clench the win for an adorable morsel  of sweetness. No matter how the game plays out, you can certainly expect a round of compliments punt in your direction when a charming array of refreshments are served… Iron Bowl style.

Game Day Entertaining. Iron Bowl Tailgating By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Tailgating, Cooking Entertaining Lifestyle Brand Pastry Chef Author Writer Tide & Tigers Today Tailgate Host Birmingham Alabama WBRC Fox 6 ContributorThe Game Plan

Prepare the sauce up to 2 days ahead. Warm to thin it out & use as directed.
Thread the kabobs the day before the gathering & grill as instructed.

Prepare the apple turnovers with the garnish up to a day ahead of time.
Cover & chill. Bake them off just before guests arrive.

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 Iron Bowl Football Bunting to use throughout the space.
Organize freshly pressed linens, plates & utensils on a tray.

Offer an assortment of beverages & a signature spirit.
Follow my tips on How To Create A Game Day Cocktail Cart to make it easy.

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballThe Menu

The Iron Bowl

Fire up the grill for this trunk raising, tail twisting menu designed to match an equally heated Alabama vs Auburn rivalry. Rum adds just the right amount of mojo to keep both sides on their toes. From Cuban inspired pork kabobs to seasonally fresh football turnovers, it’s always anyone’s game down to the very last second.

House Divided Mojo Pork Kabobs
Sweet Orange Mojo-Rum Sauce
Cheese Board * Olives * Classic Bread & Butter Pickles * Roasted Potatoes
Iron Bowl Apple-Cranberry Turnovers
Cocktails * Water * Beer 

Iron Bowl Tailgating: Trunks & Tails. House Divided Mojo Pork Kabobs. Sweet Orange-Rum Mojo Sauce & Apple-Cranberry Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating, Cooking & Entertaining Brand Sports Entertaining Tailgating Expert Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHouse Divided Mojo Pork Kabobs
makes 14 kabobs

Game Changer

Traditional Mojo has strong Cuban & Caribbean influences ranging from heavily garlic based sauces to marinades consisting of a combination of citrus flavors with sour oranges serving as the foundation. You’ll find peppers & herbs such as oregano & cilantro used in them & they can be prepared to accompany a variety of foods from meat to fish & even bread. A southern biscuit MVP, orange marmalade, adds a sweet disposition to these kabobs while the bell pepper colors represent school spirit. 

Wooden skewers
Sweet Orange Mojo-Rum Sauce
2 lbs pork tenderloin, cut into 1 1/2-inch pieces
2 large orange or red bell peppers, cut into 1 1/2-inch pieces
1 large sweet onion, cut into 1 1/2 inch pieces
3 Tbsp fresh lime juice
3 Tbsp chopped fresh oregano
1 1/2 Tbsp orange marmalade
2 garlic cloves, pressed
1 Tbsp olive oil
1 1/2 tsp kosher salt
3/4 tsp cumin
1/4 tsp black pepper

Soak 14 {6-inch} wooden skewers in water for 30 minutes. Prepare the Sweet Orange Mojo-Rum Sauce & set aside. 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 Sweet Orange Mojo-Rum Sauce after the kabobs have been turned. Remove the pork skewers from the grill & serve with the remaining sauce.

The Extra Point

Try the pork & pepper combination over a bowl of savory dinner grits prepared with a bit of chicken broth. 

Iron Bowl Tailgating: Sweet Orange-Rum Mojo Sauce By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Tailgating, Cooking & entertaining brand tailgating expert sports entertaining pastry chef author food stylist writer Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Orange Mojo-Rum Sauce
makes 2/3 cup

Run The Option

Substitute the rum with a bold southern player. Moonshine adds Mason-Dixon bite to this sweet sauce.

1 tsp olive oil
2 garlic cloves, pressed
1/4 cup rum
3/4 cup orange marmalade
2 Tbsp lime juice
1/4 crushed red pepper flakes 
1 Tbsp chopped fresh oregano 
1 Tbsp chopped fresh cilantro

Sauté the garlic in hot oil in a 2-quart saucepan over Medium-High heat 30 seconds or until fragrant. Remove the pan from the heat & deglaze with the rum. Place the pan back over the heat & stir in the marmalade, the lime juice & the crushed red pepper flakes. Reduce the heat to Medium-Low. Bring to a simmer, stirring occasionally & cook 3 minutes. Remove from the heat. Stir in the oregano & the cilantro. Use as directed.

The Extra Point

Use as a flavorful dipping sauce to accompany a traditional Cuban-style sandwich. The sauce is equally tasty brushed over grilled chicken.

Game Day Entertaining; Iron Bowl Apple Football Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating & Entertaining Brand Tailgating Expert Southern Game Day Hostess Tide & tigers Today Tailgate Host Raycom Sports WBRC Fox 6 Birmingham Alabama Alabama Crimson Tide rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickApple-Cranberry Turnovers
makes 11 turnovers

The Basic Fundamentals 

The spiced, citrus scented filling isn’t overly sweet which allows the fruit flavors to really shine. Expect a yield of about 1 cup. Save any remaining fruit mixture to spread over a few breakfast biscuits. 

1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
1 cup fresh cranberries
1/2 cup freshly squeezed orange juice, about 1 orange
1/2 cup dark brown sugar
1/4 tsp ground cinnamon
Buttermilk-Cornmeal Pastry Dough
1 egg, lightly beaten
1 Tbsp granulated sugar
1/4 tsp ground cinnamon

Bring the apple, the cranberries, the orange juice, the brown sugar & the cinnamon to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 10 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Remove from the heat. Chill at least 1 hour or up to 2 days. 

Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Roll the dough between plastic wrap to a 1/8-inch thickness. Cut 12 {4-inch} squares, rerolling the dough as needed. Brush the egg on the bottom of 11 dough squares; top the center of one corner with 1 Tbsp apple mixture. Fold the dough in half creating a triangle. Press the edges well to seal. Use a fork to create a decorative flute around the sealed portion of each miniature pie. Place onto a parchment paper-lined half sheet pan with the remaining dough square. Cover & chill 20 minutes.

Preheat the oven to 400 degrees. Cut 11 {2-inch x 1/4-inch} dough strips & 33 {3/4-inch x 1/4-inch} dough strips from the remaining dough square using a pastry wheel. Brush the surface of each turnover with the egg; top with a 2-inch dough strip & brush with the egg again. Place 3 {3/4-inch} dough strips over the 2-inch strip to resemble football laces, pressing to adhere. Piece a few small slits along the fold for steam to escape. Brush the tops with egg again. Combine the granulated sugar & the cinnamon; sprinkle over the turnovers. Bake on two parchment paper-lined half sheet pans, in batches, on the middle oven rack 18 to 20 minutes or until golden brown. Let stand 10 minutes. Remove to a wire rack to cool. Serve at room temperature.

The Extra Point

Prepare the turnovers up to one day ahead of time & bake just before guests arrive. If traveling, package in a wax paper-lined plastic container to help cushion the pies for easy transport & to keep the design looking fresh.

How To Make Apple Football Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating & Entertaining Brand Food Stylist Pastry Chef Writer Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 12 {4-inch} dough squares

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc. Place the dough disc between two sheets of plastic wrap. Use as directed.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Talk A Good Game Of Football

Learn some facts & get in the game. Be certain you’re up-to-date with the team matchups each week. While perusing the tailgating spread option with a cocktail in tow, it’s always a smart idea to have a few tidbits of information to offer when small talk beckons with Uncle Jebediah who’s inevitably reaching in for another rib. Here are some team facts & a smidgen of history to help you navigate a game winning conversation full of football know-how.

Alabama vs Auburn

Early descriptors of the football team dubbed by newspaper reporters that included the Thin Red Line, the Crimson White & The Varsity were used to capture & convey the gridiron action of the day. Not until 1907 when Hugh Roberts, a sports reporter for the Birmingham Age-Herald, did the title Crimson Tide come into play after an Alabama vs Auburn Iron Bowl matchup. Alabama played a hard fought battle in the red clay mud which stained the players jerseys & held the favored Tigers to a 6-6 tie. The rivalry was so ferocious, the two teams didn’t play again until 1948, only after the Alabama State Legislature threatened to withhold funding from both schools unless the series resumed. The Alabama Crimson Tide & the Auburn Tigers face-off on the gridiron Saturday in Jordan-Hare Stadium at 2:30 pm on CBS.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune
“Rock A While” Big Joe Turner

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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