Tailgating Wisconsin Style

Bloody Mary Bar

Makes 1 quart mix

Ingredients:

Bloody Mary Mix:

3 cups (24 ounces) tomato juice

Juice of 2 lemons

Juice of 2 limes

2 tablespoons Worcestershire sauce

3 teaspoons horseradish

1 teaspoon Louisiana-style hot sauce

¾ teaspoon celery salt

½ teaspoon black pepper

Cheese Curd Skewers:

Wisconsin cheese curds

Green olives

Summer sausage, quartered & sliced

Sweet hot pickles, sliced

4-inch skewers

Bloody Marys:

Ice

Vodka

Directions:

Combine all Bloody Mary mix ingredients in pitcher. Mix well. Mix may be made up to 1 day in advance, covered and refrigerated.

To prepare cheese curd garnishes, thread summer sausage onto each skewer, followed by 1 cheese curd, green olive, another cheese curd, pickle slice and a final cheese curd.

When ready to serve, fill mason jars or glasses with ice. Pour 1 ounce vodka in each glass. Top with Bloody Mary Mix. Garnish with cheese curd skewer.

Chipotle Cheddar Bacon Snack Mix

Makes about 9 cups

Ingredients:

12 ounces (16 slices) center cut bacon

3 tablespoons maple syrup

½ teaspoon chipotle chile powder, optional

½ cup (1 stick) butter, melted

¹⁄ ³ cup chipotle hot sauce

½ teaspoon salt

2 cups Wheat Chex ™ cereal

3 cups Corn Chex ™ cereal

1 ½ cups raw pecan halves

2 cups pretzel nuggets

1 ½ cups (6 ounces) Wisconsin aged cheddar, shredded

Directions:

Preheat oven to 400°F. Top two baking sheets with wire racks. Lay bacon strips in single layer on racks, leaving at least 1/2 inch between strips. Bake 15 to 20 minutes, until crisp but not burned. Brush with maple syrup and sprinkle with chipotle powder (if using). Bake additional 3 to 5 minutes. Remove from oven and cool. Cut bacon strips into 1/4-inch pieces. Set aside.

Reduce oven temperature to 250°F.

In large bowl, whisk together melted butter, chipotle hot sauce and salt. Add cereal, pecan halves and pretzels. Mix well. Add cheddar and mix well to incorporate.

Spread mixture over 2 baking sheets in even layer. Bake 1 hour, mixing every 15 minutes. Remove from oven. Divide bacon pieces evenly between two sheets and mix well. Cool to room temperature before serving.

Beer Cheese Soup

Ingredients:

4 ounces bacon strips

2 cups (8 ounces) Wisconsin cheddar cheese, shredded

2 cups (8 ounces) Wisconsin colby cheese, shredded

2 cups milk

1 ½ cups (12 ounces) beer

1 teaspoon Worcestershire sauce

1 garlic clove, minced

6 tablespoons flour

½ cup water 3

tablespoons fresh chives, chopped

Directions:

Fry bacon until crisp, drain on paper towels and dice. Set aside.

Combine cheeses, milk, beer, Worcestershire sauce and garlic in saucepan and cook over medium heat, stirring occasionally until cheese melts. Combine flour and water and add to cheese mixture. Cook over medium heat, stirring constantly for 10 minutes or until soup is thick.

Serve and garnish with chives and diced bacon pieces.

Mini Brat Reubens

Makes 12 mini sandwiches

Ingredients:

Russian Dressing Slaw:

1 tablespoon onion, grated

1 cup mayonnaise

½ cup ketchup

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon salt

½ teaspoon pepper

4 cups red cabbage, chopped

1 medium carrot, grated

½ cup spicy sweet pickle chips, diced (you may also use equal parts bread and butter chips and pickled jalapeño slices)

Sandwiches:

2 pounds fresh (uncooked) bratwursts

2 cups (16 ounces) lager-style beer 1 onion, roughly sliced

2 cups (8 ounces) Wisconsin swiss cheese, shredded

12 mini pretzel rolls, halved for sandwiches

Directions:

To prepare slaw, in large bowl, combine onion, mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add cabbage, carrots and pickles; toss well to incorporate dressing. Cover and refrigerate until ready to use. Slaw may be made up to 1 day ahead.

To prepare sandwiches, place bratwursts in large heavy bottomed pot. Add beer to pot and enough water to cover brats. Add onion slices and bring to boil. Reduce heat and simmer until internal temperature of bratwursts reaches 160°F. At this point, bratwursts may be covered and refrigerated for up to 1 day. When ready to serve, slice bratwursts on bias into 1/3-inch-thick slices. Heat skillet on stove or grill and brown slices on both sides.

When bratwurst slices are browned, build sandwiches. Place about 2 1/2 tablespoons cheese on bottom bun. Top with 2 to 3 grilled bratwurst slices. Top with slaw and top bun. Serve immediately.

Malted Chocolate Mascarpone Cupcakes

Makes 24 cupcakes

Ingredients:

Cupcakes:

¾ cup (1 ½ sticks) butter, softened

1 cup brown sugar, packed

½ cup sugar

3 eggs

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup cocoa powder

2 tablespoons instant coffee powder

1 ½ cups whole milk

2 teaspoons vanilla extract

Malted Chocolate Mascarpone Frosting:

¾ cup heavy cream

1 cup chocolate malted milk powder

1 tablespoon cocoa powder

2 cups (16 ounces) Wisconsin mascarpone cheese

Garnish:

1 ½ cups malted milk balls, roughly chopped

Directions:

Preheat oven to 375°F. Line muffin tin with 24 paper liners.

Cream butter and both sugars until light and fluffy, about 5 minutes. Add eggs one at a time; blend.

In separate medium-sized bowl, whisk flour, baking soda, salt, cocoa powder and coffee. In measuring cup, mix together milk and vanilla. Slowly add 1/3 of dry ingredients; when incorporated, add half the milk. Alternatively add dry ingredients and milk, ending with flour.

Divide batter evenly among muffin cups. Reduce oven temperature to 350°F and bake cupcakes 23 to 26 minutes. Cool in pans for 10 minutes, remove and cool completely on cooling rack.

Meanwhile, prepare frosting: In bowl of electric mixer, mix heavy cream, malted milk powder and cocoa on low until well blended. Add mascarpone and beat on low until smooth. Increase speed to medium and beat until thickened and spreading or piping consistency. When cupcakes have completely cooled, top with frosting (piped or spread). Garnish with chopped malted milk balls.