It's a given - you just have to have snacks when watching the big game, so let the game and the snacking begin! With some planning in advance, you can put out a really interesting and tasty selection!
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
¼ teaspoon salt
2 tablespoons white sugar
¾ teaspoon salt
2 tablespoons lemon juice
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, melted
1 tablespoon brown sugar
½ cup minced onion
1 clove garlic, minced
1 teaspoon dried parsley
¼ teaspoon dried basil
1 teaspoon ground cumin
¼ cup soy sauce
2 cloves garlic, crushed
½ teaspoon ground turmeric
1 cup ketchup
1 teaspoon sesame oil
¼ cup rice vinegar
3 tablespoons tahini
1 clove garlic, crushed
⅛ teaspoon ground white pepper
1 cup yellow cornmeal
6 ounces shredded Monterey Jack cheese
cooking spray
⅛ teaspoon dried tarragon
½ teaspoon sea salt
1 teaspoon balsamic vinegar
1 tablespoon dry vermouth
3 large eggs, lightly beaten
1 cup frozen corn, thawed
1 teaspoon grated ginger root
⅛ teaspoon dried sage
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
