McMillan - Fan Fare: Game Day Recipes for Delicious Finger Foods, Drinks & More

KATE McMILLAN

PHOTOGRAPHY BY

LAUREN BURKE

Its game day! Whether its the regular season or the Super Bowl, opening day or a must-win game seven, or just poker night with the neighbors, its an occasion that calls for casual entertainingand heaping plates of crowd-pleasing, crave-worthy food and plenty of refreshing drinks. Thats where Fan Fare: Game-Day Recipes for Delicious Finger Foods, Drinks, and More comes in. With more than 60 recipes to choose from, its your playbook for the menu. A mix of classic bar-bite staples and modern riffs on tailgate standards, these are your go-to recipes for an easygoing gathering. Many of the recipes gathered here are for foods that can be easily eaten with a fork or fingers and can be made in advance, giving you more time to watch the tipoffs and touchdowns and relax with your guests.

WARM-UP WITH NIBBLES

Get the party started with bowls of crunchy-salty nibbles, such as the oh-so-addictive Sweet & Spicy Nuts ().

BRING ON THE HEARTIER FOOD

No big-game viewing is complete without buffalo wings, and for good reason: These all-American bar-food favorites are ideal finger foodjust be sure to supply plenty of napkins with them. Try the Sweet Jalapeo Wings, Honey-Sesame Wings, or the more traditional Spicy Buffalo Wings ().

You can raise your game by serving a few more-sophisticated bites such as the Tandoori Chicken Kebabs (), with toppings ranging from corn, tomato, and basil for your vegetarian guests to caramelized onion and sausage for the meat-eaters. Vegetarian and meat-topped versions of stuffed potato skins here, too.

QUENCH YOUR THIRST

When youre hosting, the last thing you want to do is spend all of your time making individual cocktails for each guest. Batch cocktails for a crowd work best (served from pitchers), so mix up pitchers of drinks beforehand, especially favorites such as Classic Margarita (). Set out and refresh a small ice chest, supplied with a scoop, within arms reach of the drinks (plan on about a half pound of ice per person; more during warm-weather months). Be sure to have plenty of beer (perfect with buffalo wings), wine, and nonalcoholic drinks on hand as well.

MAKE IT SELF-SERVE

Game day calls for casual entertainingno place cards, candlelight, or centerpieces required. When it comes to laid-back gatherings, nothing beats a buffet table: The food can be arranged on platters and set out on a table, sideboard, or kitchen island, and guests can chat as they serve themselves, creating a warm, convivial atmosphere. Arrange the buffet with plates at one end and silverware at the other, and be sure to set out a stack of large napkins so that guests can put their plate on their lap comfortably.

Serve this decadent dip with sturdy tortilla chips or soft corn tortillas for scooping up the crispy sausage and melted cheese. To make it vegetarian-friendly, substitute 1 cup (5 oz/155 g) coarsely chopped sauted mushrooms for the chorizo. If you like it spicy, stir in cup (3 oz/90 g) fire-roasted poblano chile strips with the tomato just before serving.

4 oz (125 g) fresh Mexican chorizo, casing removed

white onion, chopped

1 Roma tomato, chopped

2 tablespoons fresh cilantro, chopped

1 lb (500 g) Monterey jack cheese, shredded

Small flour or corn tortillas, or tortilla chips

Preheat the oven to 350F (180C).

In a skillet over medium heat, brown the chorizo, breaking it up with a wooden spoon and stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, transfer to a plate. Pour off all but about 1 tablespoon of fat from the skillet and add the onion. Saut, stirring occasionally, until soft, 67 minutes. Turn off the heat and stir in the reserved chorizo, the tomato, and 1 tablespoon of the cilantro.

In a shallow baking dish, spread half the cheese across the bottom of the dish. Top with the chorizo mixture and finish with the remaining cheese. Bake until the cheese melts, 45 minutes. Top with the remaining cilantro and serve with the tortillas or chips for dipping.

With its bubbly browned top and rich flavor, this old-style party dip is always a hit. To save time the day of the party, make the crostini up to 2 days in advance and store them in a lock-top plastic bag at room temperature. For a gluten-free alternative, serve jicama sticks.

1 thin French baguette

3 tablespoons olive oil

Kosher salt and freshly ground pepper

1 can (14 oz/415 g) artichoke hearts, drained well

1 cup (250 ml) mayonnaise

1 cup (4 oz/120 g) freshly grated Parmesan cheese

1 tablespoon Worcestershire sauce

Hot pepper sauce, such as Tabasco

Preheat the oven to 375F (190C).

Cut the baguette into -inch (6-mm) slices and place in a single layer on a baking sheet. Brush the tops with oil and season with salt and pepper. Bake until golden brown, about 12 minutes. Set aside.

In a food processor or blender, combine the artichoke hearts, mayonnaise, Parmesan, Worcestershire sauce, and a few drops of hot pepper sauce and process until finely chopped. Spoon the dip into an ovenproof dish and bake until warm and bubbly, about 20 minutes. Serve right away, with the crostini for dipping.

Turn up the heat in this game-day staple with more chile, cool it down with extra sour cream, or build seven layers by adding chopped green or red onion and sliced black olives. If possible, use a clear glass dish so the colorful layers are visible.

3 Roma tomatoes, chopped

cup (1 oz/30 g) chopped white onion

cup ( oz/15 g) loosely packed fresh cilantro leaves, chopped

2 teaspoons olive oil

2 tablespoons plus 1 teaspoon fresh lime juice

1 teaspoon finely chopped seeded jalapeo chile

Kosher salt and freshly ground pepper

2 ripe avocados, pitted and peeled

1 cup (8 oz/250 g) sour cream

1 teaspoon chili powder

1 can (16 oz/500 g) refried beans

cup (3 oz/90 g) shredded Cheddar cheese

Tortilla chips

In a small nonreactive bowl, stir together the tomatoes, onion, half of the cilantro, the oil, 1 tablespoon of the lime juice, and the jalapeo. Season with salt and pepper and set aside.

In another bowl, mash the avocados until very smooth. Stir in 1 tablespoon lime juice and the remaining cilantro and season with salt. Set aside.

In a third bowl, stir together the sour cream, chili powder, and the remaining 1 teaspoon lime juice, and season with salt. Set aside.

In a saucepan over medium heat, gently warm the refried beans, stirring often.

In a serving dish approximately 10 inches (25 cm) in diameter and 2 inches (5 cm) deep, use a rubber spatula to spread the refried beans across the bottom of the dish. Wiping the spatula after placing each layer, spread a layer of the sour cream mixture on top of the beans, followed by layers of guacamole, cheese, and finally the salsa. Serve with chips for dipping.