Our tailgating menu is sure to satisfy a large crowd with savory appetizers, slow cooked brats and spiced shortbread cookies your tailgate will quickly become known as the place for great food!
- Bite-size snacks are always a win on game day!
Ingredients1 Tbsp. Butter
1 Onion, sliced
12 oz. + 1/4 cup Beer
24 Wonton wrappers
1/2 cup Robert Rothschild Farm Pub Style Beer & Mustard Cheese Dip, divided
In a large pan, melt butter over medium heat. Add onions and stir to coat. Stir every 5 minutes for 30 – 40 minutes and onions are caramelized. If onions are browning too fast, turn heat down. Meanwhile, in a small saucepan heat 12 oz. beer to a simmer and add bratwurst. Cook 8 – 10 minutes or warmed through. Remove from heat. Deglaze pan of onions with 1/4 cup beer, scrapping browned bits from bottom of pan. Remove from heat and season with salt to taste. Preheat oven to 400 degrees F and dice bratwurst into small, bite-size pieces.
To assemble wontons, on a baking sheet covered with a silicone baking mat or parchment paper, position a wrapper with one point towards you. Spread 1/2 tsp. of Pub Style Beer & Mustard Cheese Dip evenly over wrapper. Top with 1 tsp. diced bratwurst and 1 tsp. caramelized onions.
Fold bottom corner over filling and then fold sides toward center over filling. Roll toward the remaining point. Repeat with remaining wrappers and filling and spray tops of wontons lightly with cooking spray. Bake for 10 – 12 minutes or until browned, turning halfway through cooking. To create a dipping sauce, whisk together 1/4 cup Pub Style Beer & Mustard Cheese Dip with a Tbsp. milk. Recipe created by Melanie Bauer at www.melaniemakes.com.
- Creamy, cheese stuffed jalapeños topped with bacon…what’s not to love?
Ingredients1 large can Jalapeños, whole
8 oz. Cream cheese
1/2 cup Robert Rothschild Farm White Wine Creole Sauce
6 strips Bacon, cooked crisp
Drain jalapeños. Cut the stem off each jalapeño and then cut in half lengthwise. Remove the seeds from each jalapeño half and set aside. In a bowl, blend cream cheese and White Wine Creole Sauce with a hand mixer until smooth. Cut the cooked bacon into 1-inch pieces. Fill each jalapeño half with cream cheese mixture and top with a piece of bacon. Serve as an appetizer. Recipe created by HEB Chef Amy Belt.
- Our Pub Style Beer & Onion Brats can be prepared ahead of time or while tailgating with the help of a gas grill and slow cooker.
Ingredients12 Bratwurst, approximately 1 1/2 – 2 lbs.
1 jar Robert Rothschild Farm Pub Style Beer & Onion Meal Starter
2 cups Sauerkraut, drained, rinsed
12 Hoagie buns
Preheat gas grill on high for 5 – 10 minutes. Reduce grill to medium-low and cook bratwurst 15 – 20 minutes. Turn occasionally. In a 4-quart slow cooker combine sauerkraut and Pub Style Beer & Onion Meal Starter. Nestle bratwursts into sauce and cook on high for 1 hour until heated through. Serve bratwursts on buns and top with sauerkraut.
- Spiced shortbread cookies sandwich our fresh Pear Ginger Preserves for an exciting and simple dessert.
Ingredients1 cup Robert Rothschild Farm Pear Ginger Preserves 1 pkg. Robert Rothschild Farm Classic Shortbread Cookie Mix 1 1/2 sticks Butter, room temperature 1/4 cup Brown sugar Pinch of cardamom Pinch of cinnamon
In a stand mixer with a paddle attachment, whip butter until it is the consistency of mayonnaise and will form a soft peak. Add half of the shortbread mix and whip at low speed for 1 minute. Add remaining mix and whip together until smooth. Place a piece of parchment on a baking sheet. Preheat oven to 350 degrees F.
Place the dough on the parchment and form into 5 1/2-in. x 4 1/2- in. block. Refrigerate for 20 minutes. Roll out evenly to a thickness of 1/4-in. Using a 1 1/2-in. round cutter cut out as many circles of dough as possible and place on a wire rack. Reform the scrap dough and roll back out to 1/4-in. and cut into circles again. Mix the brown sugar, cardamom and cinnamon together and place in a sifter. Sift the sugar mixture over the cut out dough, then carefully transfer to the cookie sheet with the parchment. Bake for 15 – 17 minutes, rotating the pan halfway through. Allow the cookies to cool on the pan for 10 minutes then transfer to a wire rack to cool completely. Spread the bottom of half of the cookies with 1 tsp. of the Pear Ginger Preserves and use the remaining cookies to sandwich them.
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