"Let Game Day Begin" Snack Board
It's a given - you just have to have snacks when watching the big game, so let the game and the snacking begin! With some planning in advance, you can put out a really interesting and tasty selection!
- Serves: 16 persons
- 4small golden beets, trimmed and peeled
- 11tablespoons olive oil
- 1(15.5 ounce) can great northern beans, liquid drained and reserved
- 1clove garlic, crushed
- 2tablespoons lemon juice
- 1teaspoon balsamic vinegar
- 3tablespoons tahini
- 1teaspoon ground cumin
- ½teaspoon ground turmeric
- ½teaspoon sea salt
- cooking spray
- 1cup yellow cornmeal
- 2tablespoons white sugar
- 1teaspoon baking soda
- ¾teaspoon salt
- ½cup minced jalapeno peppers
- ½cup minced onion
- 1clove garlic, minced
- 4tablespoons butter, melted
- 1cup frozen corn, thawed
- 1cup buttermilk
- 3large eggs, lightly beaten
- 5slices bacon strips, cooked and crumbled
- 6ounces shredded Monterey Jack cheese
- 1(8 ounce) package cream cheese, softened
- 2cloves garlic, crushed
- 1tablespoon dry vermouth
- 1teaspoon dried parsley
- ¼teaspoon salt
- ¼teaspoon dried basil
- ⅛teaspoon dried tarragon
- ⅛teaspoon dried sage
- ⅛teaspoon ground white pepper
- 12slices salami
- 12toothpicks, or as needed
- 1cup ketchup
- ¼cup soy sauce
- ¼cup rice vinegar
- 3tablespoons sriracha sauce
- 1tablespoon brown sugar
- 1teaspoon grated ginger root
- 1teaspoon sesame oil
- 1clove garlic, crushed
- 1(12 ounce) package all-beef franks, cut into 1-inch slices
- ½cup mixed olives, or to taste
- 6pickled eggs, halved
- 6pickled hot peppers, or to taste
- 1(8.8 ounce) package bite-sized naan bread (such as Stonefire® Dippers)
Step 1Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
Step 2Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
Step 3Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
Step 4Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
Step 5Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
Step 6Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
Step 7Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
Step 8Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
Step 9Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
Step 10Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
Step 11Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.