Big Red Tailgate Week 11: Get Cheesy for Huskers vs Badgers

Wisconsin. UGH I really don’t like the Badgers. But I have some great friends from up there so I’ll reserve further comment (and Bielema is losing down in Arkyville so that helps). I’m saying Ameer & our Defense will get things handled in Camp Randall. So what goes with Wisconsin? Beer & Cheese! And when it comes to making a great presentation I brought in an expert by the name of Amy G. She designed this Charcuterie platter to go along with some of the great cheeses and meats available. Amy is a Chef at Hy-Vee at the 132^nd & Dodge location. She can be seen cheffing up all kinds of goodness throughout the week. Tell her hello as you sample the dishes she creates. Email her at 1471Chef@hy-vee.com.

Chillier temperatures means you can actually have a meat & cheese platter sitting at a tailgate without it sweating off the table. It’s highly accessible and allows for lots of grazing. With a Huskers 2:30 kick off it works well. Get out of your comfort zone and try new meats & cheeses. There is a horseradish cheddar that I found at HyVee and it’s the perfect blend of spice and soft for just about any munchies. I’ve also sliced it and put it on hamburgers. Highly recommend! And big SHOUT OUT to those traveling all the way to Wisconsin.

Holiday season is coming up soon so add some nuts into the mix at this tailgate.

CANDIED ALMONDS

Almonds make a nice change from standard peanuts. Candied they are irresistible (photo Kelli Anne)

1/3 cup honey

3/4 teaspoon ground cinnamon

1/3 teaspoon ginger

12 ounces almonds

2 Tablespoons brown sugar

1 1/2 teaspoon salt

In a skillet warm the honey and spices over a low heat and stir until combined. Stir in almonds and coat. Remove from heat. Sprinkle in the brown sugar and salt and stir again. Spread the almonds on a baking sheet lined with parchment paper and bake at 325 degrees for 12-15 minutes. Let cool and enjoy!

You’ve seen where I’ve mixed in the colored candies before but since it’s almost “the season” throw in some dried cranberries as well. Don’t forget the little cups for easy grazing. Reese’s pieces are fall colors and an easy addition.

I’d like to THANK Amy G. for her contribution below. I admit I don’t know some of the cheeses but I’m going to try it and see how I like it. GO BIG RED!!!

What better way to tailgate for the Huskers match-up against the Wisconsin Badgers than with a charcuterie plate packed with delicious cheeses and meats? Wisconsin is famous for all things cheese and preparing a cheese & meat board is one of the easiest ways to WOW your fellow tailgaters. Follow a few simple guidelines, add some tasty “add ons”, and cheer the HUSKERS to victory!

We tend to eat with our eyes first, so presentation is important! A wooden cutting board works well to display your cheese and meat, as do slate or stone cheese platters. Labeling your selections is a nice touch to for those friends who might have a less-than-adventurous palate.

Charcuterie Board prepared by Guest Chef Amy (photo courtesy of Amy G.)

Choose a variety of cheeses. Honestly, there are no solid rules…HAVE FUN! A cheese board is a wonderful opportunity to try something you haven’t had. Mix things up with flavor, texture, shape, and color; for example, you don’t want all soft, creamy cheeses or all yellow cheeses. A good place to start would be a hard, aged sharp white cheddar; a salty, tangy, and pungent blue cheese; a smooth, buttery, spreadable Brie; a smoky, firm Gouda; and a fresh, tart goat’s milk chevre.

Choose your meats with the same philosophy as you did the cheeses: vary the flavor profiles and textures. For instance, select dry-cured firm Italian sopressata; silky, paper-thin slices of prosciutto; and smoky Spanish chorizo.

For portion size, figure about 2-4 ounces of cheese and 2-3 ounces of meat per guest. (Tailgating can be hard work, so I personally err on the high end of portion size.)

“Little add ons” can raise the bar on your platter Must-haves include good quality crackers, artisan breads, and some type of fruit such as grapes or sliced apples. Beyond that, the sky is the limit. Some of my favorites are spiced nuts, mixed olives, dried fruit like dates and figs, pickled vegetables, and spicy mustard. I also believe no platter is complete without something sweet to balance the bold flavors of your meats and cheeses. A drizzle of fresh, local honey, a fruit spread like quince paste, or a sweet and savory fruit chutney will really elevate the flavor combinations of board.

Your platter can be assembled a few hours before serving and kept covered in the refrigerator. The flavors of cheese and meat are best at room temperature, so take your platter out of the fridge 30-60 minutes before the tailgate begins. Once you’ve crafted your first cheese and meat platter, you’ll see just how fast, easy, and fun they are!