PARTY: TAILGATE BRUNCH PERFECT FOR GAME DAY GET TOGETHERS

The nice folks at Community Coffee asked me to throw a party featuring some of my favorite coffee recipes to celebrate National Coffee Day, September 29th.

If you don't know Community Coffee, check them out. Not only do they have one of the best coffees you'll find- (that is why so many restaurants use it) but they have fantastic flavored brews, too: Southern Bread Pudding, Pumpkin Praline,  Hazelnut, French Vanilla... and many more.  I used a few of them for my game day brunch menu---experiment and use your own favorite flavors. Another reason I like Community Coffee is that it is a family owned business with a passion for quality. They give back through their Cash for Schools, Military Match and other community driven programs. I LOVE that!

Coffee is the star of this tailgate brunch with spicy Thai Iced Coffee and the Coffee Glazed Cinnamon Rolls!

In the South, Saturday mornings in the fall are for football, friends and family. We all have our favorite recipes for game day or tailgating parties but by week 3, folks have tired of the wings and burgers and are looking for something different. My game-day brunch menu pairs easy Coffee Glazed Cinnamon Rolls with Cheese Grits, a slice and serve Frittata, coffee-rubbed pulled pork sliders and a spicy Thai Iced Coffee. Cold with a slight bit of spicy heat makes it perfect for these lingering, warm Fall days.

Coffee goes to the next level with spices which warm you up to start the day. Iced Coffee is the perfect tailgate kick off when the weather is warm.

RECIPE: SPICY THAI ICED COFFEE

Summer has gone but in the South, we’ve still got a few warm weeks ahead. Thai Iced Coffee is sweet, smooth, spicy and cool- the perfect party starter for game day. Add a shot of rum or bourbon if you like.

INGREDIENTS

1 cup ground Community Coffee (I used Private Reserve Louisiana Blend)

1 cup sweetened condensed milk

1/3 teaspoon ground coriander

1/3 teaspoon ground cardamom

1/3 teaspoon ground cinnamon

pinch kosher salt

3⁄4 cup milk (I used 2%)

DIRECTIONS:

Brew coffee with 4 cups water in your coffee maker. This will result in 4 cups of very strong coffee. Pour into a container and refrigerate until chilled. 

In a small bowl, whisk together the condensed milk and the spices.  Add the milk; whisk until smooth. Refrigerate until well chilled.

When ready to serve, fill 4 tall glasses with ice and divide coffee among glasses. Slowly pour the milk mixture over the coffee and serve.

For a large crowd, I will often pre-mix the coffee and milk and allow guests to help themselves. For tailgating, I suggest freezing the coffee and milk mixture in a large container. Put it into your cooler to transport; it not only will keep items in your cooler cold, it will thaw and become slushy. No need for additional ice.

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Use coffee to make the glaze for these easy bake cinnamon rolls; you can also use a flavored coffee like Hazelnut!

RECIPE: HOMEMADE COFFEE GLAZE FOR CINNAMON ROLLS

Whether you make your own from scratch or just want to dress up the can variety of cinnamon roll, you'll love the flavor and richness of the coffee paired with cinnamon.

COFFEE GLAZE FOR CINNAMON ROLLS

Yield: Glaze for 12 cinnamon rolls

INGREDIENTS

2 cups confectioners' sugar

2 tablespoons strong coffee

drop vanilla extract

OPTIONAL

1/4 teaspoon coffee liqueur

1/2 teaspoon heavy cream

DIRECTIONS:

Add all of the ingredients together in a bowl. Drizzle over warm cinnamon rolls. Allow to set slightly before serving.

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COFFEE RUBBED BOSTON BUTT

This is one of my favorite go-to recipes for many reasons. It feeds a big crowd without a lot of effort so it's perfect for a game day party. You can shred it for tacos, put it on a bun or do what we did: stuff it into a biscuit!

Use a rub of finely ground coffee (if you don't have a grinder, Community Coffee has one at many stores where you can grind you own beans.

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COFFEE RUBBED BOSTON BUTT (PORK SHOULDER)

PREP TIME: 1 hour     COOK TIME: 3 1/2-4 hours depending on size

INGREDIENTS

 1 ½ tablespoons kosher salt

1 ½  tablespoons coffee, finely ground

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

DIRECTIONS:

Before you plan to cook the pork, take it out of the refrigerator for 15 minutes. In a small bowl, mix together kosher salt and coffee and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cast iron cooker, Dutch oven, or roasting pan. Allow it to sit for one hour before you put it in the oven.  

 Place in the oven. Turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—approximately 3-1/2 to 4 hours or about an hour per pound.  Remove it from the oven and let it rest covered for 15 minutes. (Of course, you can also cook this in your Crock-Pot or slow cooker,)

Shred the pork and serve; you may use it to fill a tortilla, on a bun, or on your favorite biscuit!

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RECIPE: HOW TO MAKE HOMEMADE CHOCOLATE BOURBON ICE CREAM

What’s not to like? Chocolate. Kentucky bourbon. That makes magic in my book. The only question that remains is: one scoop or two?

HOMEMADE CHOCOLATE BOURBON ICE CREAM

Prep Time: 20 minutes plus 4 hours chill time and spin time

Cook Time: 25 minutes

INGREDIENTS

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

Pinch fine salt

7 large egg yolks

1 teaspoon pure vanilla extract

4 ounces quality semi-sweet chocolate, chopped

2 ounces bittersweet chocolate, chopped

1/2 cup Kentucky bourbon (optional)

 DIRECTIONS:

Prepare an ice bath in a large heat-proof bowl. Have a large fine mesh sieve or strainer ready.

Add the milk and cream to a heavy saucepan. Heat over medium heat until little bubbles start to form around the edges but do not let it come to a boil. Remove from heat. Set aside.

In a medium bowl of your mixer using the whisk attachment, whisk the egg yolks with sugar and salt until they are thick and pale yellow. With the mixer on low, very slowly add a cup of the hot milk to the eggs to temper them, adding a little at a time. Whisk the egg mixture into the remaining milk in the saucepan. Cook over medium low heat, stirring constantly until the custard thickens enough to coat back of a wooden spoon. (You will know it is done if you use your finger to draw a line down the back of the spoon and it holds.) This will be around 160 degrees if you are using a thermometer. Do not let the mixture boil. (If it goes over 180 degrees F, it will likely curdle.)

Add the chopped chocolate to a large, fine mesh sieve. Strain hot custard through the sieve into large heat-proof bowl placed over the ice bath; the chocolate will melt as you strain it. Add the vanilla and bourbon. Stir the custard until cooled. Taste. Add additional salt or vanilla as desired. Cover and refrigerate until thoroughly chilled; up to 24 hours before freezing. Freeze according to manufacturer instructions. Serve as soft serve or remove from your machine to a freezer-safe container and freeze until hard, about 5 hours.

COOKIE RECIPE: OLD FASHIONED PECAN SANDIES

My dad has always loved these cookies! Pecan Sandies are a such classic and I had totally forgotten about them until I ran across my mom's recipe. Buttery, pecan goodness- the cookies just melt in your mouth! Making them brought back a lot of memories... I know I keep saying this but cooking with your kids and sharing treasured family recipes creates memories that will last forever. This is a great batter to mix up and keep in the fridge or freezer. Just slice and bake as needed!
 

OLD FASHIONED PECAN SANDIES

Prep Time: 20 minutes     Cook Time: 19-22 minutes

Yield: 3-4 dozen, depending on size

INGREDIENTS

2 cups unsalted butter, room temperature (4 sticks /  1 pound of butter)

1/2 cup granulated sugar

1/4 cup Confectioners sugar, sifted

2 tablespoons cold water

1 tablespoon plus 1 teaspoon vanilla

1/4 teaspoon almond extract (optional)

4 cups all-purpose flour

2 cups chopped pecans

DIRECTIONS:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Before you start, know this is a dense dough. If it is crumbly, do not be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill. It WILL turn out.

Cream butter and granulated sugar together for 3 minutes on medium speed of your mixer. Reduce speed. Gradually add the Confectioners sugar, beating until light and fluffy. Increase the speed to medium and add the water and the vanilla and beat well. Reduce the speed to low and gradually add the flour. Turn off the mixer and remove from the stand. Fold in the pecans. Turn the dough out onto plastic wrap. (the dough may be crumbly; don't worry) Shape the dough with your hands and roll into a log. Chill for at least one hour.

Slice into discs. Put them onto the prepared sheet about 2” apart. Bake at 325 degrees Fahrenheit  for 15-17 minutes or until bottom of the cookie is golden. Don't allow it to brown; you simply want the edges to color. Cool on a wire rack. Dust with more Confectioners sugar, if desired.