A Saturday in New Hampshire

Today is both the 7th day in September and the 1st Saturday of September. That means it’s New Hampshire Day and Tailgate Saturday.

Men’s football (the whole reason for tailgating) was introduced at UNH in 1893 as a varsity team. Since then more than 20 players have been drafted to the National Football League and one coach, Bill Bowes, was inducted into the College Football Hall of Fame. The New Hampshire Wildcats have been playing football continuously since its conception with the exception of one year off during World War I and two years without a team during World War II. In all the years that football has been playing in New Hampshire, only the 2020 season was without spectators. (Don’t get me started with how silly that was. Covid was in the stands, but not on the field or locker rooms? Really?)

Once upon a time in America (sounds like the beginning of a fairytale) anyone voting did so in person. When that was the case, New Hampshire was the first state to cast their ballots. These days, with early in person voting and mail-in voting Election Day itself is not such a big deal. FYI, as of today Harris is leading in New Hampshire. It’s really a shame that we are so caught up in a personality popularity contest rather than vote based on a candidate’s stand on the issues. If I were to let personality alone guide me, neither would get my vote. She laughs like a hyena, his name-calling makes me cringe.

Let’s leave politics alone today and talk tailgating instead. In my opinion, the only reason for sports in the first place is the foods that go with them. Hum, maybe at election time we should vote in person and attend a party afterwards. Why not? Before women were allowed to vote, we tried to influence elections with home baked cakes.

Are you ready to tailgate in New Hampshire? Yeah!

Tailgate Menu
Bacon Cheddar Football Cheese Ball
Crabby Phyllo Tart Cups
Football Deviled Eggs

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Bacon Cheddar Football Cheese Ball
4 (8 oz) containers Onion and Chive Cream Cheese
8 oz Mild Cheddar Cheese, shredded
1 teaspoon Garlic Powder
2 cups Real Bacon Bits
1 slice Provolone Cheese
1 bunch Green Onions
1 bag Pretzels for serving

Unwrap cream cheeses and let soften at room temperature. While the cream cheese softens, shred the cheddar cheese into a medium size mixing bowl. Sprinkle garlic powder over the cheddar cheese. Once softened, add cream cheese to the mixture.

With a rubber spatula, work the cheeses together until well combined. Turn out on a large oval or round serving platter. Cover with plastic wrap, then shape by hand into a foot ball. Unwrap, coat entire football with bacon bites. Cut provolone cheese to create the stitching on the top of the ball.

Snip the green parts of a bunch of green onions to create the grass. Place “grass” all around the ball. Serve with pretzels.

Note: Football can be made the day before, wrapped and refrigerated. Create the grass clippings just before serving.

Crabby Phyllo Tart Cups
2 (1.9 oz) packages frozen Miniature Phyllo Tart Shells
4 oz Garden Vegetable Cream Cheese
3/4 cup Lump Crabmeat
1/2 teaspoon Old Bay Spice
1/4 teaspoon Cayenne Pepper (optional)
5 tablespoons Hot Cocktail Sauce

Thaw tart shells according to package direction. While the shells thaw, let the cream cheese soften at room temperature. Drain the crabmeat, pick out any shell or cartilage in the meat.

In a small bowl, mix cream cheese with seafood seasoning and a pinch of cayenne pepper if desired. Gently stir in the crabmeat. Spoon 2 teaspoons of the crab mixture into each tart shell. Top with a dollop of hot cocktail sauce.

Arrange on a platter for serving.

Football Deviled Eggs
16 Eggs
4 tablespoons Mayonnaise
2 tablespoons Sour Cream
2 teaspoons Ground Mustard
1 dash Hot Sauce
Salt to taste
Black Pepper to taste
Chives for garnish

Tip: Boil 2 extra eggs. The extra eggs gives more yolk filling and a better selection of “perfect” whites for filling just in case.

Place raw eggs in a pan and cover with cold water. Sprinkle about 2 teaspoons of baking soda over the eggs. Bring to a full, rapid boil. Remove pan from hat, cover and let steep for 15 minutes. Drain, crack shells, then plunge into an ice-cold bath to cease the cooking process. Refrigerate eggs in the bath for 30 minutes to an hour. The results are perfectly cooked eggs with a sunny yolk that should peel more easily.

Peel eggs, cut in half lengthwise. Remove yolks and place in a food processor with a mixing/chopping blade. Select the best whites for filling, arrange on a egg dish or serving platter.

Note: If using a serving platter, shred some lettuce to simulate grass and nestle the eggs nicely.

Chop yolks in the food processor until fluffy, resembling moist bread crumbs. Add mayonnaise, sour cream, ground mustard powder and hot sauce. Pulse to mix. Season to taste with salt and pepper, mix again.

Spoon filling into white shells. Just before serving, garnish with chives to resemble football laces.

Note: If you are rooting for a particular team, color the whites of the eggs with your team’s colors. Simply mix food coloring with 1 teaspoon white vinegar in a cup of cold water. Then dye whites, one at a time, to desired color.

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The LORD is near to all who call upon him,
to all who call upon him in truth.