No matter whom you’re cheering for next week, you’re sure to please everyone with these recipes for an ecumenical pregame party. I can’t predict the outcome of the games, only that there’s something for everyone here: Bourbon-glazed pecans for the UK fans, Beer and Cheddar Cheese dip if you’re a Wisconsin fan, a green and clean cocktail for the Michigan Spartans, and Devilishly Hot Peanuts for Duke’s Blue Devils.
Nothing is too time-consuming – this is supposed to be fun, right? You can ratchet up the heat on the pecan and peanut snacks, if you like to see steam coming out of your friends’ ears – it’s all in good fun. Here’s wishing your team goes the distance!
UNIVERSITY OF KENTUCKY :
Makes two cups
Prep time: 30 minutes, including time to cool pecans These are addictive – I recommend you make a double batch!
Ingredients
- 1/2 cup bourbon 2 cups pecan halves- raw
- 4 tablespoons brown sugar
- 3 tablespoons butter
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons crystallized ginger, chopped
Directions
- Pour bourbon into an 8×8 inch pan and add pecans. Allow pecans to soak for 30 minutes, stirring occasionally to make sure they are all flavored with the bourbon.
- Combine sugar, salt, and cayenne, and set aside. After pecans have soaked, place in a non-stick pan and cook at medium-low heat until they start to be fragrant, about 4 minutes.
- Add butter and stir until pecans are coated with melted butter. Remove from heat, add sugar mixture and stir. Add ginger and return pan to medium heat until the liquid becomes thick and a glaze forms on the pecans, which will take about two minutes.
- Transfer pecans to silpat-covered baking sheet and allow to cool. When cool, transfer to a bowl and serve. Note: the ginger makes the pecans HOT in the best possible way, so think twice before adding more cayenne.
GO WISCONSIN:
Adapted from the Williams-Sonoma Kitchen
Makes two cups
Prep time: 20 minutes
Ingredients
- 12 ounces sharp cheddar cheese, grated
- ¾ cup dark beer
- 3 tablespoons flour
- 2 tablespoons butter
- ½ cup milk 1 teaspoon dry mustard
- 2 teaspoon Worcestershire sauce ½ teaspoons
Directions
- Salt Pepper to taste Raw vegetables for dipping.
- Melt the butter in a medium sauce pan. Add flour and cook, stirring constantly for two minutes.
- Whisk in the milk and cheese and bring to a simmer.
- Add dry mustard, Worcestershire sauce and stir 3-5 minutes until mixture begins to thicken.
- Add a tablespoon of grated cheese at a time, whisking and allowing cheese to melt before adding more.
- Serve hot with raw vegetables or crostini.
University of Michigan:
The word Spartan makes me think of something powerful, healthy, and pure. No white wine spritzers for a Spartan!
Serves: 1
Prep time: 5 minutes
Ingredients
- 2 ounces vodka
- 1 ounce blue curacao
- 6 ounces of fresh-squeezed orange juice, strained
- ½ teaspoon lime juice
- slice of lime for garnish
Directions
- Combine ingredients in a cocktail shaker with lots of ice.
- Shake well and strain into a glass. Garnish with lime.
- Drink it like you just became one of the Three Hundred.
DUKE:
Makes 2 cups
Prep time: 10 minutes plus 45 minutes for peanuts to roast
These should probably have a warning label because they’re hellishly hot!
Ingredients
- 2 cups dry roasted peanuts
- 1 egg white
- ¼ cup sugar
- 1 tablespoon water
- 1 tablespoon sea salt
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 2 teaspoons cumin
Directions
- Preheat over to 250 degrees.
- Whisk egg white until foamy in a mixing bowl.
- Add in sugar, water, salt, cayenne, garlic and cumin into egg white.
- Throw peanuts into mixture and turn with a spatula until they are coated with the egg white and spices.
- On a baking sheet covered with a silpat sheet, spread nuts in a single layer and roast for 45 minutes until they are brown.
- Turn nuts with a pancake flipper half way into the process so they are evenly toasted.
- Allow to cool before serving.
