The Big Game is almost here! With kickoff quickly approaching, now is the time to decide on your game day spread. To know Jenny Dawn Cellars is to know we love a great food and wine pairing.
Join our bandwagon by trying our four chosen game-ready recipes paired with a Jenny Dawn Cellars wine.
Fried Mac and Cheese Balls
Wine Pairing: Union Station
3 Cups – Macaroni and Cheese (refrigerated at least 4 hours)
1 – Large Egg
1 Cup – Panko Breadcrumbs
2 Cups – Vegetable Oil
Scoop out a spoonful of mac and cheese using a scooper and shape into a 1.5 in. ball. Repeat with all mac and cheese.
Place beaten egg into one bowl, and panko breadcrumbs into another bowl. Coat each mac and cheese ball in the eggs and then dredge in panko to fully coat.
Heat oil in a medium saucepan over medium high heat until shimmering and sizzling hot, about 4 minutes.
Carefully add the mac and cheese balls, about 4-5 at a time (fry in batches).
Fry until golden and crispy on all sides, about 4 minutes.
Transfer to a plate lined with a paper towel to soak up any excess oil.
Grilled Cheese Sliders
Wine Pairing: Black Locomotive
1 ½ pounds – Ground Beef
At your taste – Salt and Coarse Ground Pepper
3 slices – Cheddar Cheese
3 slices – Gouda Cheese
12 slices – White Bread
1 can – Canola Cooking Spray
12 slices – Cooked Bacon (cut in half)
Prepare meal for medium- high cooking, approximately 400°F
Gently form ground beef into 12 patties. Season both sides of burger patties liberally with salt and pepper. Set aside until ready to grill.
Sandwich one slice of cheddar and one slice of gouda cheese between two slices of bread. Spray the top and bottom of the cheese sandwiches with canola oil and place on the grill.
Grill sandwiches for 2 – 3 minutes per side, gently pressing down on them with a spatula until the bread is golden brown and the cheese has melted. Remove grilled cheese sandwiches from the grill and cut into four squares.
Grill burgers until they reach an internal temperature of 160°F. Place each patty on a grilled cheese section, top with 2 small slices of bacon and another grilled cheese section. Serve immediately.
Wine Pairing: Red Caboose
1 ½ cups – Kalamata Olives
¼ cup – Fresh Basil (chopped)
2 tablespoons – Capers
1 teaspoon – Anchovy Paste
2 tablespoons – Lemon Juice
1-2 cloves – Garlic (minced)
¼ cup – Olive Oil
In a food processor, add olives, parsley, capers, anchovy paste, lemon juice, and garlic.
Pulse mix 3-4 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until desired consistency is achieved, scraping down the sides in between as needed.
The texture should be chunky bits, similar in size to minced garlic.
How To Serve:
- As a dip
- As a sandwich spread
- Add it to a charcuterie board
- Garnish it on top of other dips to add flavor and create something new and delicious
Wine Pairing: Rose’ Wine
2 tablespoons – Mayonnaise
2 tablespoons – Ketchup
1 tablespoon – Relish
4 – Large Flour Tortillas or Sandwich Wraps
½ pound – Cracked Pepper Turkey (thinly sliced)
1 cup – Fresh Baby Spinach
¼ pound – Provolone Cheese
¼ cup – Cherry Tomatoes (chopped)
4 teaspoons – Olive Oil (divided)
1 teaspoon – Salt
1 teaspoon – Ground Pepper
In a small bowl, combine mayonnaise, ketchup, and relish, then stir to combine.
Lay out each tortilla or wrap on a cutting board, then spread about 1 heaping tablespoon of sauce on each, leaving the top 1” of each round empty.
Layer sliced turkey, spinach, cheese, and chopped tomatoes on each tortilla or wrap.
Drizzle each with about 1 teaspoon olive oil, ¼ teaspoon salt, and a pinch of black pepper.
Carefully roll each up beginning at the bottom, then slice into ¼-inch thick pinwheels.
Secure any loose pieces with toothpicks as needed.
Keep refrigerated, then serve cool or at room temperature.
These are just a few of the many possible pairings to get you and your team pumped for the game! Feel free to share your fan favorites with us on social media.
End this football season with a fine glass of wine.