football food

If your household is anything like mine, it feels like football is the only thing going on these days. We’ve got Badger games on Saturdays, Packer games on Sundays and all of these games – college or pro – require the same thing. Football food.

Football food is special, a little naughty and oh so fun to eat at 11am with a bloody mary or mimosa. If it is a big game and we are watching it at home with friends there are a couple required things on the football spread:

  • Cheese and lots of it! (I mentioned that the Badgers & Packers are Wisconsin sports, right?)
  • Crackers/bread
  • Dips
  • Veggies!
  • Meat/something substantial: typically something like frozen meatballs that are easily prepared
  • Drinks: Bloody Mary’s, beer, fun cocktail or mimosas

Football Food Recipe Ideas:

What do you eat on Game Day?

braised red cabbage & a german meal

I’m not afraid to admit that I do a terrible job celebrating my food heritage. I always vow to celebrate Oktoberfest (which in Germany is celebrated the last week in September) but quite frankly, I’m not a huge beer drinker, and sausages and potatoes just don’t make the cut as my favorite foods.  So the years keep passing me by and no heritage is celebrated. Those summer brats don’t count –  they fall under Wisconsin heritage, not German. ;)

Oktoberfest was originally a celebration of Prince Ludwig and Princess Saxe-Hildburghausen’s wedding, where they organized a large horse race. The event was so much fun they decided to make it a yearly event.  As the years went on, the celebration grew and shifted to the beer tents and strong brews we think of today.  This year, 200 years after the first Oktoberfest, it was my turn to celebrate!

My search for German recipes was frustrating to say the least – potatoes, sausage and a ridiculous amount of cakes are exactly the reasons I haven’t celebrated in years. In fact I almost started to take it as a sign. But when I started to think about passing on my own food traditions, I think that my food heritage – however small it is in my life and kitchen- is something I’ll want to pass on to my children. So we ended up with beer-boiled (0bviously) sausage (Würstl) and some braised red cabbage.  Not quite the German meal that I had imagined, but one that tasted great and would have my ancestors proud. I hope.

Braised Red Cabbage 3-4 servings

  • 1/2 red cabbage
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp fennel seeds

Thinly slice red cabbage, onions and mince garlic.

Heat oil in large pan and add onions to pan. Cook, stirring occasionally for about 5 minutes, until golden brown.

Add cabbage, garlic vinegar and fennel to pan. Toss ingredients and cover.

Cook for about 10 minutes, then turn heat down to low. Cook for another 40 minutes, stirring every 10 minutes or so. Serve hot or at room temperature.

Just be sure to include a cold beer – it wouldn’t be an Oktoberfest celebration without it.

Don’t forget to vote for Project Food Blog Challenge #4!

heirloom tomato bloody marys

This may be my favorite tomato recipe to date. And that’s saying something when you consider recipes like simple summer pasta, moussaka, and grilled bruschetta.

I went through a bloody mary phase, a few years back (clearly I’m in the wine phase now) and it was the only thing I drank for a some time. A little odd yes, but I also owe my love of olives to bloody marys. I was never a fan until I started nibbling the green olives that customarily come with bloody marys. I certainly don’t drink them very often anymore, but organic bloody marys and an over abundance of heirloom tomatoes at the farmers market got me thinking about them again.

But this bloody mary was so very different than any others made with a mix.  I’m not sure I’ll be able to go back – oh fresh tomatoes, please don’t leave me yet, I’m not ready to give you up!

Heirloom Tomato Bloody Mary – 4 servings

  • 2 large heirloom tomatoes
  • 2 small yellow tomatoes
  • 1 small green zebra tomato
  • juice from one lemon
  • 1 poblano pepper
  • 4 oz vodka
  • seasonings: A1 sauce, worcestershire sauce, celery salt, pickle juice, dash of cholula
  • garnishes: pickle, lime wedges, olives, pickled asparagus, celery, shrimp, cheese/beef stick

Roughly chop the tomatoes and pepper, discarding stems. Process with lemon juice until desired consistency. Chill.

Combine vodka, tomato mixture and desired seasonings. Stir to combine.

Fill 4 glasses with ice. Pour bloody mary mixture over ice and top with desired garnishes.

So grab some heirloom tomatoes and make this bloody mary, it’s Friday after all!

pom & blueberry cocktail

Sometimes life calls for cocktails. And when life calls for cocktails, I generally listen. Ok, who am I kidding,  I always listen. ;)

For some reason when Ryan at POM contacted me about sampling POM juice, the only thing I could think of was cocktails. Now, in my defense, I have used one bottle for straight sampling and I plan on adding a bottle to a smoothie next week, so it hasn’t been all cocktails, but I do realize that I  need to expand my pomegranate thinking a bit.

I thought the juice was very interesting, I’ve had the pomegranate arils before and I’ve had Pama liquor before, but the juice was very tart, reminding me of cranberries. Like an upscale cranberry cocktail. With more antioxidants than my beloved red wine.

Maybe POM cocktails aren’t such a bad idea after all…

pom & blueberry cocktail

  • 1/2 cup POM juice
  • 1 cup organic frozen blueberries
  • vodka
  • soda water (I used lime)

Blend POM juice and blueberries together. Pour mixture into ice molds and freeze until frozen. Fill glass with pom & blueberry ice cubes and add 1 oz vodka. Top with soda water.

*Omitting the vodka also makes for a delicious mocktail!

Happy Weekend!