"Let Game Day Begin" Snack Board

It's a given - you just have to have snacks when watching the big football game, so let the game and the snacking begin!

Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
602 Calories

Recipe Instructions

Step 1
Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
Step 3
Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
Step 4
Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
Step 5
Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
Step 6
Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
Step 7
Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
Step 8
Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
Step 9
Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
Step 10
Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
Step 11
Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

Ingredients

  • 1 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons lemon juice
  • 1 cup buttermilk
  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon ground cumin
  • 2 cloves garlic, crushed
  • 1 cup ketchup
  • 1 teaspoon sesame oil
  • 3 tablespoons tahini
  • 1 clove garlic, crushed
  • 1 cup yellow cornmeal
  • 6 ounces shredded Monterey Jack cheese
  • cooking spray
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon dry vermouth
  • 3 large eggs, lightly beaten
  • 1 cup frozen corn, thawed
  • 1 teaspoon grated ginger root
  • 3 tablespoons Sriracha sauce
  • 4 small golden beets, trimmed and peeled
  • 1 (15.5 ounce) can great northern beans, liquid drained and reserved
  • 1 (12 ounce) package all-beef franks, cut into 1-inch slices
  • 11 tablespoons olive oil
  • 5 slices bacon strips, cooked and crumbled
  • 12 slices salami
  • 12 toothpicks, or as needed
  • 6 pickled eggs, halved
  • 6 pickled hot peppers, or to taste
  • 1 (8.8 ounce) package bite-sized naan bread (such as Stonefire® Dippers)
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground turmeric
  • 0.75 teaspoon salt
  • 0.125 teaspoon ground white pepper
  • 0.5 cup minced onion
  • 0.25 cup soy sauce
  • 0.25 cup rice vinegar
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon dried basil
  • 0.125 teaspoon dried sage
  • 0.5 cup minced jalapeno peppers
  • 0.125 teaspoon dried tarragon
  • 0.5 cup mixed olives, or to taste

Categories

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