ASHWAUBENON – Looking for some great ideas for your next tailgate party?
Our friends at Festival Foods have some tasty recipes for you.
Tailgate Green & Gold
Colored Deviled Eggs
- 12 large hard boiled eggs
- Food coloring
- 1 Tbls vinegar for each color you are using
- Mix one cup hot water with one teaspoon Americolor food coloring and a tablespoon white distilled vinegar; mix it up well so the eggs do not get spots from unmixed color.
- Slice eggs in half lengthwise. Place the egg white halves into the bowl with color and soak them for 1-2 minutes or until desired color is reached.
Hard Boiled Eggs
- Best to use eggs that are 5-7 days old due to the pH level of the albumen, if using fresh eggs add ½ teaspoon Baking Soda.
- Line the bottom of your saucepan with as many eggs as you can fit in without stacking them on top of each other. For less breakage. Submerge the eggs entirely in COLD water. Continue filling the pan with water until there is an inch above eggs. Add a good pinch of salt for another tip for easy peeling.
- Place the lid on the saucepan. Set the stove to medium and wait for the water to boil. When you see a steady stream of steam blowing out the side of the pan, turn the stove off.
- Leave the pan on the stove top and set a timer for least 12 minutes. Do not remove the lid from the saucepan during this time. Steaming the eggs under a closed lid will ensure the yoke solidifies and the egg whites have firmed up.
- Rinse eggs with cold water in a colander or set in a bowl of ice water for easy peeling until eggs are cool.
- Place all eggs in a bowl. Store the bowl of eggs in your refrigerator to cool several hours if time permits. Never place eggs back into the egg carton sue to cross contamination for salmonella.
- Always hit the bottom of the wide end of egg to peel for easier peeling.
To test the eggs, open one to make sure you have the desired consistency. Another test is to spin the egg on a table. Cooked eggs will spin quickly while uncooked eggs will spin slowly due to their liquid contents.
Basic Deviled eggs
- 12 eggs
- 4 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons sweet relish
- Paprika, for dusting
Take egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
Packer Hugs & Kisses!
- Candy Kisses or hugs
Place pretzels on a cookie sheet, try and fit as many as you can. Then unwrap your Hugs or kisses chocolates, and place one on top of each pretzel
Bake at 200 degrees (preheat your oven), for approximately 7 minutes. Due to oven variations, be sure and watch for the Hugs to melt. Once they start to melt, remove from oven, and immediately place M&M’s on each chocolate. Press lightly.
Peanut Butter Footballs
- 1 cup sifted powdered sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons butter
- 1 lb milk or dark chocolate
- White chocolate for strings
- Stir together powdered sugar, peanut butter and butter until well mixed.
- Shape peanut butter mixture into 1” footballs, place on a baking sheet covered with parchment or waxed paper.
- Allow to set for 20-30 minutes until dry or place in freezer for about 10 minutes to set quicker
- Melt chocolate
- Drop footballs one at a time in melted chocolate and gently remove from chocolate
- Place on parchment or wax paper and allow to set for about 1-2 hours
- Pipe white chocolate for football strings Allow to dry before packaging