Tailgate Thursday: Georgia Edition!

This weekend is going to be an exciting one in Jacksonville. It's the annual Florida-Georgia game, also known as the World's Largest Outdoor Cocktail Party to those who take part in the insanity fun.

As a college student, I attended Florida-Georgia twice. I can attest to the fact that Jacksonville during that weekend, specifically at The Landing {a large shopping and dining complex that becomes the hub of the event}, is sheer madness.

College students + fans of opposing teams + copious amounts of alcohol + Halloween weekend = One hot mess.

But it's tradition.

And as we know, tradition reigns supreme in the South. {Though I don't think you could pay me to do it again. At least not in the same way that we did back then.}

So, in honor of THE Cocktail Party, I'm featuring the Georgia Bulldogs for today's Tailgate Thursday.

1. Georgia Bulldog Cocktail by Haute Cocktail , 2. Georgia "Caviar",
3. Bourbon-Peach Turnovers, 4. Cherry Keyhold Dress - Twelve Saturdays

The theme for this Georgia menu? Cocktail party, tailgate style!

We certainly can't have a cocktail party without... well, a cocktail! This week, Carla sent over a recipe for a drink she called the Georgia Bulldog Cocktail - a sweet mixture of vanilla vodka, peach schnapps, and Coke. {Which is pretty appropriate since the Coca-Cola headquarters is in Georgia, not to mention the fact that Georgia is famous for its juicy peaches.} I made mine with Sprite because I forgot to by Coke at the store, and it was still fabulous.

A fancy party calls for caviar... in this case, Georgia "Caviar"! Not to worry if fish eggs and football don't sound like a great combo to you -- this "Caviar" is more like a flavorful black eye pea salsa with just the right amount of heat from some diced jalapenos. It's so easy to throw together and is a make ahead so you can spend more time focusing on your cocktail attire {like the pretty dress from Twelve Saturdays, shown above!} than on your cooking.

Lastly, dessert called for the use of some of those fresh Georgia peaches I mentioned earlier. In this case, peaches drowned in a little bourbon and encased in buttery, flaky puff pastry... can you imagine anything better? These dainty little turnovers are simple and classy, just what a cocktail party needs!

This tailgate menu may have been planned with Georgia in mind, but it's definitely not for the Dawgs! For those of you heading to Jacksonville this weekend, have a fantastic time and don't forget to cocktail responsibly. ;)

Cheers!

Georgia Bulldog Cocktail
 created by Carla from Haute-Cocktail

1 1/2 oz. Vanilla Vodka
1/2. Peach Schnapps
Coke

In a glass with ice pour all ingredients. Stir and enjoy!

Georgia "Caviar"
adapted from Paula Deen

1 15 oz cans black-eyed peas, drained
1/2 cup whole kernel corn {from can or fresh}
1/2 cup Ro-Tel tomatoes
1  cups red bell pepper, chopped
1/4  cup fresh jalapeno, chopped
1/4 cup onion, chopped
1/4 to 1/3 cup Italian dressing
2 tablespoons chopped pimentos, drained

Combine all ingredients in a bowl, and mix together. Refrigerate overnight to allow flavors to marry. Serve with tortilla chips or assorted crackers.
 

Bourbon-Peach Turnovers
 1 sheet of store bought puff pastry {such as Pepperidge Farm}, defrosted
1 large ripe peach {frozen will do if fresh are not in season}, chopped small
3 tablespoons brown sugar
1 heaping tablespoon all-purpose flour
2 tablespoons bourbon
a dash of cinnamon
a pinch of salt

Set oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

Unfold puff pastry {it should come in thirds}. Cut along the folds {lengthwise} until you have three separate rectangles. Cut each rectangle in thirds. {You should end up with 9 squares altogether.}

In a smal bowl, combine remaining ingredients. Mix well.

Place about a tablespoon of peach mixture in the center of each square and fold over pastry so that tips meet and a triangle is formed. Using the tines of a fork, seal along the edge of each rectangle. Cut a small vent in the top of each triangle.

Place triangles on a baking sheet and bake for 14-16 minutes, or until puffed and golden.

Tailgate Thursday: Kentucky Edition!

Well, wouldn't you know it. I spent all that time worrying about last weekend's game for nothing. ;) And so we move on to the next competitor: the Kentucky Wildcats.

The University of Kentucky is located in Lexington, The "Horse Capital of the World". Before writing this post my knowledge of important Kentucky facts and information ran about as deep as what I knew about Tennessee.

Kentucky = Bluegrass. Horse races. Bourbon.

{Good grief, do I need to travel the U.S. a little or what?! Embarrassing.}

1. Sail Away Dress {be sure to check out the back... SO cute!} from Twelve Saturdays
2. Kentucky Hot Brown Dip 3. The Tipsy Wildcat cocktail by Haute Cocktail 4. Boozy Bourbon Mini-Bundts

When I started planning out the recipes for a Kentucky tailgate, I wanted to find something different  yet well known to Kentuckians. After some browsing, I found something that I had never heard of, but that seemed to be a true Kentucky staple: The Hot Brown Sandwich.

What is a Hot Brown? Basically, it's an open faced turkey sandwich that's completely smothered in a creamy cheese sauce, topped with bacon and tomato, and broiled until it's bubbly and completely irresistible.

Um, I'm in love. {Isn't it sad that a river of cheese is all it takes to woo me??}

The only problem was that it could be a little difficult, messy, and time consuming to make Hot Browns for a tailgate crowd! So, with a little innovation {a lot of laziness}, I turned Kentucky's favorite sandwich into a gameday-ready dip!

Carla designed a bourbon-based cocktail for your sipping pleasure. The color didn't quite turn out when I made it at home, but put it in a blue plastic cup and you're good to go! ;)

And last but not least, these Boozy Bourbon Mini-Bundts with Bourbon Caramel Glaze taste like Fall has finally arrived {at the distillery}. ;) Check out the recipe below to see how an attempt at Caramels left me with this happy accident!

What will you be cooking this weekend? Hope your gameday is tons of fun!

The Tipsy Wildcat
created by Carla from Haute Cocktail

1 oz. Kentucky Bourbon
1 oz. Southern Comfort
2 oz sour mix {see recipe below for homemade}
Splash of Blue Curacao
2 oz. lemon-lime soda

Stir together first 4 ingredients. Pour into a glass, over ice. Top with lemon-lime soda, and stir.

Homemade Sour Mix
adapted from Martha Stewart

1/3 cup simple syrup
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
3 tablespoons fresh orange juice

Combine all ingredients in a glass. Stir together. Pour into an airtight container and store in refrigerator.

Kentucky Hot Brown Dip
Inspired by The Brown Hotel

1/3 pound oven roasted turkey, sliced thick and torn into bite sized pieces
4-6 slices thick cut white sandwich bread
4 tablespoons unsalted butter, plus extra for bread
4 tablespoons all-purpose flour
1 3/4 cups half & half
1/2 cup {packed} grated Pecorino Romano cheese, plus extra for sprinkling
3-4 slices of crisp bacon, crumbled
1 small Roma or plum tomato, sliced

Set oven to broil. Place torn turkey pieces in the bottom of an oven-safe dish. Set aside.

Place bread slices on a sheet pan and broil for 4-5 minutes on each side until golden and toasted. {Be careful not to forget that it's in the oven like I did!} Remove from oven and butter liberally on each side. Cut off crusts if desired, then cut into toast points. Set aside.

Meanwhile, melt butter in a small saucepan over medium heat. Add flour and whisk until smooth; cook for about 1 minute. Slowly pour half & half, whisking constantly, to mixture. Let simmer for 8-10 minutes or until thickened {it should look like Alfredo sauce and coat the back of a spoon}.

Remove from heat and add cheese. Whisk until smooth. Pour over turkey in dish and smooth out.

Sprinkle with crumbled bacon and top with tomato slices. Sprinkle extra cheese over top. Broil for 8-10 minutes or until bubbly and top starts to brown in places.

Serve with toast points. {You may want to set out a knife for spreading as it is a thick and chunky dip.}

Boozy Bourbon Mini-Bundts
Adapted from Martha Stewart

3/4 cup brown sugar {packed}
3 tablespoons butter
1 egg
1/2 cup cooked, mashed sweet potato
1/2 teaspoon vanilla extract
1 1/3 cup + 1 tablespoon all-purpose flour
1/3 cup milk
2 1/2 tablespoons Kentucky bourbon
1/2 tablespoon baking powder
1/2 teaspoon pumpkin pie spice
Pinch of salt

Preheat oven to 325 degrees. Spray liberally with non-stick spray. {There's nothing worse than stubborn bundts that won't come out of the pan!}

Cream brown sugar and butter together until combined. Add egg and beat until mixture is light and fluffy. Add sweet potato and vanilla extract and beat until incorporated.

In a small bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.

In a cup, combine milk and bourbon. Set aside.

Alternating between dry and wet, add flour and milk mixture in 2 additions to butter/sweet potato mixture. Beat until just combined.

Spoon batter into a zip-top plastic bag, and snip the tip to pipe batter into oiled bundt mold. Fill about 3/4 of the way full. {You can certainly spoon it directly into the mold, but I find this is the easiest & most precise method.}

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 15-20 minutes and remove from pan. {If you have a hard time removing them, use a spoon to gently scoop them out. Just make sure they are sufficiently cooled or they will crumble.}

Top with your favorite glaze. {See below}

Bourbon Caramel Glaze

So, here's funny little story. I tried to make these caramels {except I used bourbon instead of honey flavored whiskey}, and they didn't set up. So, not to be deterred by the epic fail,  I used the sauce to dip these baby bundts into, and they were a perfect pairing.

You can take your chances and follow this recipe & see if you come out with Caramels or Caramel Sauce... either way it will be delicious.

Alternatively, you can mix together about 1 cup of confectioners' sugar with about 2 tablespoons of bourbon to create a nice glaze, or mix bourbon into store bought caramel sauce for an even more decadent topping.

P.S. If you end up with caramels, and not sauce... will you please tell me your secret?? ;)

Tailgate Thursday: Tennessee Edition!

When I think of Tennessee I think of three things: 1. Jack Daniels Whiskey 2. Being terribly hung over the day after my 22nd birthday celebration at the Florida/Tennessee game while wearing tank tops that were hand-painted with various "nana-nana-boo-boo" type sayings {Do you remember this Kelly?! Ohh, college!} 3. The Rocky Top song that is played incessantly during Tennessee football games.

And until I read the "Fun Facts" page for the city of Knoxville where the University of Tennessee is located, I couldn't tell you much else! {Incidentally, they have one of the most entertaining fact pages of any city I've had to research thus far!}

Today I'm featuring the Tennessee Volunteers for Tailgate Thursday, and I've gotta say, it's a lot more difficult to talk nicely about a school when your team will be playing them on Saturday! ;)

As much as I love a good tailgate, I do not love having to spend the entire day preparing all the goodies and missing out on the fun. So, today I'm featuring some easy, make-ahead recipes that will leave you free to enjoy the party with everyone else!

1. Tennessee Rose, 2. "Smokey Got Sauced" Pulled Chicken Sliders,
3. Rocky Top Bites, 4. Stadium Stripes Dress from Twelve Saturdays

Carla's Tennessee Rose cocktail is just the right amount of sweet and sassy in the hands of any Tennessee girl. The whiskey is a nod to Tennessee's famous distillery, while the pineapple juice and unique addition of Creme de Cassis {a liqueur with black currant extract} soften it up.

I cannot begin tell you how much I love using the slowcooker on busy days {like a gameday!}, and this recipe for "Smokey Got Sauced" Pulled Chicken Sliders will show you exactly why. Delicious, tender pulled chicken AND homemade whiskey barbecue sauce cook together in a matter of hours to deliver an easy and fabulous tailgate snack. {The name comes from the Volunteer's mascot, Smokey the Hound, and the nip of Jack that snuck into the sauce.}



Source
Looks like Smokey's been sneaking the sauce. He's awfully cute, though. ;)

I made homemade Honey Buttermilk Rolls to serve these on, but you can certainly pick up your favorite slider rolls from the grocery store if you aren't in the mood to be up to your elbows in flour and dough. {Though I can't imagine why not. Ha!}

No menu would be complete without a little something sweet, and today's dessert can't get any easier with no-bake Rocky Top Bites. Like a little nugget of Rocky Road goodness they'll satisfy a gameday sweet tooth with milk chocolate, almonds, marshmallows, and crisp rice cereal. They come together in no time at all and you can even get creative and make them look like little footballs if you so choose... but they're just as good undecorated {or, you know, right out of the bowl!}. :)

I'm a little wary of the outcome of this weekend's game between the Gators & Volunteers, but I know one thing: With a menu like this, I'll be a happy camper - win or lose!

Tennessee Rose
created by Haute Cocktail

2 oz. Jack Daniels Tennessee Whiskey
3 oz. Pineapple Juice
3/4 oz. Fresh Lemon Juice
1/4 oz. Creme de Cassis or you can substitute with Raspberry Liqueur


Add all ingredients in a shaker with ice. Shake and strain into a collins glass. Garnish with a lemon wedge and rose petals.

 

"Smokey Got Sauced" Pulled Chicken Sliders
 Cooking Method from Mel's Kitchen Cafe, Jack Daniels Sauce adapted from Southern Food at About.com

2 pounds boneless, skinless chicken breasts
1 medium {or 1 1/2 small} yellow onions, sliced thin
1/4 cup Jack Daniels whiskey
1/4 cup chopped yellow onion
2 cloves garlic, grated
1 cup ketchup
2 tablespoons tomato paste
2 tablespoons vinegar {I used cider vinegar}
1 1/2 tablespoons Worcestershire sauce
1/4 cup {packed} brown sugar
1/2 teaspoon liquid smoke
1/4-1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Line the bottom of the crockpot with a layer of sliced onions. Place chicken on top.

In a medium bowl, combine remaining ingredients and whisk together until incorporated. Pour over chicken.

Cook on high for 3-4 hours or until chicken is cooked through and tender. Remove chicken from crockpot and shred with 2 forks or {or with a hand mixer, as odd as that may sound!}.

Serve on your favorite sliders rolls.

Rocky Top Bites

1 {12 oz.} bag milk chocolate chips
1 cup almonds, chopped
2 cups crispy rice cereal {such as Rice Krispies}
2 cups mini marshmallows
3 tablespoons white chocolate chips, melted {optional}

Prepare a sheet pan with parchment paper or a silicone baking mat. Set aside.

Place chocolate chips into a large bowl. Microwave on high for for 30 seconds, stir, and return to microwave for another 30 seconds. Stir until fully melted and smooth. {It shouldn't take more than about a minute, so be careful not to scorch!}

Toss in chopped almonds, rice cereal, and mini marshmallows and stir until they are fully coated with chocolate.

With an ice cream scoop or a 1/4 cup measure, scoop out into a mound and place on prepared pan. {If you feel like fussing with them to get a football shape, now would be the time.}

Refrigerate until chocolate is set, 15-20 minutes. {Decorate with melted white chocolate to look like footballs if desired, and return to refrigerator for an additional 10 minutes to set.}