The kids are back in school, nights are growing cooler and our local teams have all taken the field. The welcoming of fall brings with it many great opportunities to gather your closest friends, set up shop, and support your team. While Saturday’s tailgate is a perfect place to show off your top chef skills, at Lipman Brothers, we see it as a time and place to share our favorite concoctions and set the tone for the game.
After several years of tailgating, I’ve realized that sometimes a cold beer just doesn’t cut it — especially for an early morning tailgate. For early kickoff, it is fun to incorporate breakfast and brunch foods paired with traditional morning cocktails. While mimosas or Bloody Marys might not be every guest’s favorite, it is easy to put a spin on one of these classics and customize the recipe toward individual taste buds. One of my favorite ways to mix up a mimosa is to substitute champagne with a light beer. Styles such as pale ales and hefeweizens make the tastiest substitutes. Pair your beer mimosa with a quiche made beforehand and your tailgate workload is cut in half. Another crowd favorite for early morning tailgates is the traditional Bloody Mary. This drink is easy to make in large batches with your favorite vodka or can be spiced up by using Jagermeister. This typical late night spirit adds over 50 herbs, fruit, and spices, adding a punch of flavor to your drink.
The best tailgate experiences are those that allow for easy set up so you can socialize and snack. Afternoon and evening kickoffs give you the opportunity to leave your friends’ taste buds tingling and wondering how they can convince you to be their personal chef and mixologist. While the grill can contribute delicious meats for your feast, consider something different like BLTs. Before you head to the parking lot, prepare containers of bacon, sliced tomatoes, lettuce, and toast.
Allow your guests to prepare their own sandwich while you serve a companion BLT drink made with Bulleit Bourbon, a lemon wedge, and tonic garnished with a piece of bacon. This drink will be smooth enough for a woman and strong enough for a man. Let’s be honest, who doesn’t love bacon?
Premixed drinks will make your tailgate stress free. Bring along favorites such as Jose Cuervo ready to go margaritas. This, along with cooler favorites such as Hap and Harry’s Lynchburg Lager, Sierra Nevada Pale Ale, Harpoon UFO White and Boulder Sweaty Betty Blonde, will make for a happy crowd.
As the season progresses, make sure your tailgate stays fresh and your toddies aren’t boring. Don’t be afraid to experiment and try new recipes. You never know when you might discover a new favorite! Remember to show love to your friends and not just your team – choose a designated driver to ensure everyone makes it home a winner. Happy tailgating! Go team!
Easy Quiche Recipe:
Makes one 9-inch pie (Approx. 8 servings)
Ingredients
1 -9 inch pie crust
1-2 cups filling ingredients, like bacon, mushrooms, onions, and spinach
1-2 cups (3 oz – 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar
3 large eggs
1 cup (8 oz) milk
1/2 cup (4 oz) cream
1 teaspoon salt
Instructions
1. Prepare the Filling: Make sure all ingredients are cooked through and fairly dry. (i.e, make sure spinach has wilted and that cooked mushrooms have released all their moisture.)
2. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust (room temperature) and top with the fillings. Sprinkle the remaining cheese over top.
3. Prepare the Custard Filling: Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.
4. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.
*Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Filling Ideas: Quiche can be your creation. Enjoy traditional fillings such as sausage, bacon, ham, garlic, mushrooms, onion, peppers and spinach or experiment with the meat and vegetables that strike your fancy.
