3 Fall Tailgating Recipes for Wine Lovers
Football season is finally here, and whether or not you're a sports fan, game day eats are reason enough to ahead to your nearest tailgate. Football games tend to be a cold beer kind of affair, so wine makes a surprising—yet delicious—addition to the menu. Woodbridge by Mondavi is hooking us up with three addictively good recipes that are bound to score a touchdown at your next get-together. Read on below and tell us which one sounds most appealing!
YIELDS: 4-6 appetizer servings
1 pound butternut squash, cubed
2 large carrots, peeled and chopped into large pieces
3 bulbs garlic, diced
2 tbsp olive oil
2 tbsp pine nuts plus more for garnish
2 tbsp goat cheese plus more for garnish
2 tbsp fresh lemon juice
1 tbsp Woodbridge by Robert Mondavi Pinot Noir
Zest of 1/2 lemon
Salt and pepper, to taste
Cayenne, to taste
1 tbsp fresh chives, finely chopped (optional)
Preheat oven to 375º. Toss first four ingredients in a medium-sized bowl. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes. Add all ingredients to food processor and pulse until smooth. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita, or ciabatta bread as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir.
NOTE: Make the dip up to two days before you plan to serve. Dish it into an oven-proof serving dish and heat for 30 minutes at 375º before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining five minutes to toast the pine nuts and warm the goat cheese.
1 tbsp olive oil
3 large cloves garlic, chopped finely
1 large jalapeno, chopped finely (remove seeds or omit completely if you don’t like spicy chili)
1 large yellow onion, chopped
1/2 pound hot Italian sausage, removed from casing
2 pounds ground 80% lean ground beef
1 tbsp salt
1 tbsp pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bell peppers, chopped
1 28 oz. can of whole tomatoes
1 15 oz. can whole kernel corn
1 15 oz. can reduced-sodium red kidney beans
1 15 oz. can low-sodium black beans
1 cup Woodbridge by Robert Mondavi Merlot
Heat olive oil over medium heat. Add next three ingredients and stir to coat with oil. Add lid and let the onions sweat for three minutes. Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods. Lastly, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!) Serve with your favorite chili toppings like sour cream, shredded cheese, chopped green onions, chopped jalapeno, tortilla chips, or corn bread.
NOTE: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in and simply reheat the entire pot.
YIELDS: 4-6 appetizer servings
3 tbsp unsalted butter
1 large onion, sliced into half rings
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1 tbsp Woodbridge by Robert Mondavi Cabernet Sauvignon
8 oz. cream cheese, room temperature
1/2 cup sour cream
1/2 cup plain yogurt
2 tbsp chives, chopped
Melt butter over medium-low heat, then add onions, salt, pepper, and nutmeg. Slowly caramelize the onions by letting them sit for about three minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water. When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove from heat. Add cream cheese, sour cream, and yogurt to the bowl of an electric mixer and beat until smooth on medium-low speed. Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste. Garnish with chives and serve at room temperature.
NOTE: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature.
What are your favorite tailgating recipes? Share links in the comment section below!