LOADING

Type to search

Tasteful Tailgating

Share

Elizabeth Frame has won three tailgating awards at Radnor Hunt. For last year’s “Dinner with a President” theme, she and her friends focused on Christian Grey, the Fifty Shades of Grey protagonist who’s CEO of Grey Enterprises in the erotic romance novel. “Everything on the menu was an aphrodisiac, all tastefully done,” says Frame.

Here’s a nibble from the tailgating pro’s race-day spread.


FRUITY FUN

Cognac-Drenched, Chocolate-Dipped Figs

  • 1 14-oz. package of figs 
  • 2 dozen almonds, preferably Marcona
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 tbsp. orange zest
  • 1 cup honey 
  • 4 cloves 
  • 1/2 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 pint heavy cream 
  • 1/4 cup cognac or dark spiced rum
  • 1 lb. tempered dark chocolate for dipping 

To create a pomegranate-orange syrup, simmer pomegranate juice, sugar, orange juice and orange zest. Stir frequently. Meanwhile, make a small slit in each fig, then insert an almond.

When the syrup has reduced by one quarter, remove from the stove. Let it cool for 15 minutes, then transfer it to a medium-sized mixing bowl. Stir in one cup of the pomegranate orange syrup and one teaspoon of vanilla with the cinnamon, cloves, honey and cognac. Add the figs, and stir to coat evenly. Place the mixture in a sealed container, then marinate overnight.

The next day, drain the figs, reserving the liquor in a small bowl. Place each fig on a small skewer or toothpick with the stem up, then dip them in dark chocolate tempered over a double boiler. Place the figs in paper candy cups or on parchment paper. Serve as soon as possible. The candies should hold for a few hours.

Whip the heavy cream with one teaspoon of vanilla until stiff, and add some of the leftover liquor to taste. Serve alongside figs and 1.5-inch-square pieces of pound cake or sponge cake.


MEAT & POTATOES

To plan the menu for a Willowdale Steeplechase tailgate inspired by James Bond, Shawn Roberts and his teammates watched 007 movies, noting the secret agent’s favorite foods and beverages, including martinis—shaken, not stirred. Here are two of their menu highlights.

Elizabeth Frame and tailgate cohort Christie Tomarchio.

Rare Roast Beef and Potato Salad

  • 1 6-pound beef tenderloin
  • 2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
  • Table salt
  • 2 tbsp. distilled white vinegar
  • 1 medium rib of celery, chopped fine
  • 2 tbsp. minced red onion
  • 3 tbsp. sweet pickle relish
  • 1/2 cup mayonnaise
  • 3/4 tsp. powdered mustard
  • 3/4 tsp. celery seed
  • 2 tbsp. minced fresh parsley leaves
  • 1/4 tsp. ground black pepper
  • 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

Let the beef tenderloin come to room temperature. Preheat the oven to 325 degrees. Season the tenderloin with salt and pepper, then brown it on all sides in a skillet. Roast the tenderloin until it reads medium-rare on a meat thermometer.

For the salad, place the potatoes in a large saucepan, then cover them with water by one inch. Bring to a boil over medium-high heat. Add salt, reduce the heat to medium, then simmer,
stirring until potatoes are tender, about eight minutes.

Drain the potatoes and transfer them to a large bowl. Add vinegar and toss gently with a rubber spatula to combine. Let stand until potatoes are just warm, about 20 minutes.

In a small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper and a 1/2 teaspoon of salt. Using a rubber spatula, gently fold dressing and (if desired) eggs into the potatoes.


COOL AS A CUCUMBER

For Point-to-Point at Winterthur, Brian Cawley and his friends serve refreshing Pimm’s Cups, mixed by proportion. “We used to make them individually, but every time we turned around, someone would be standing there with an empty glass, looking for another,” he says. “Now, we make a pitcher—and another.”

The Pimm’s Pitcher

  • 2 parts Pimm’s No. 1
  • 1 parts Tanqueray Gin
  • 7 parts Sprite
  • 1 whole lemon, sliced
  • 1 whole lime, sliced
  • 1 whole orange, sliced
  • 1 English cucumber, sliced on the bias
  • 1 fistful of fresh mint
  • 1 fistful of rosemary

Combine all ingredients in a large pitcher and stir. Let it sit while you set up the tailgate, then serve over ice. Garnish with cucumber slices and a sprig of mint.

How to Break an Unhealthy Helping and Giving CycleWhile it may seem beneficial on the surface, dysfunctional help isn’t good for anyone.
2020 Guide to Main Line Area Senior LivingFrom in-home and memory care to independent living, these suburban Philadelphia facilities offer a range of services and accommodations.
How Local Senior Care Facilities Contained COVID-19SageLife and HumanGood acted quickly to ensure their residents' and employees' safety.
Landscaping Lends a Timeless Feel to this Chester County EstateThe owners carefully restored their 19th-century stone farmhouse, matching colors with precision.
For Over 50 years, West Chester’s Melton Center Has Served Marginalized CommunitiesLisa Dorsey and Kenneth Winston are working to continue the center's legacy.
Get Your Zen on at These Main Line Area Outdoor Yoga EventsThere’s no experience necessary at these regional classes.
With Little Fanfare, Exton’s Dan Monahan Has Found a Measure of Closure for Survivors of Clergy AbuseDan Monahan has represented dozens of clergy abuse victims while grappling with his own story. 
Q&A: Sneakers for Soldiers’ Founders Deborah and John HausladenThe Chester Springs couple works to get athletic footwear to service men and women.
West Chester is Hosting an Open-Air MarketplacePhoto by Adobe Stock Restaurants and shops will take over a temporarily traffic-free Gay Street. West Chester’s Gay Street will temporarily close to traffic between Matlack and Darlington streets starting Aug. 3 to allow restaurants and shops to expand their offerings. The open-air marketplace comes in response to indoor dining restrictions and other capacity limits […]
Field to Fork Dinners Return to Chadds FordPhoto by Adobe Stock Running from August through September, enjoy the flavors of local chefs’ cuisines in a rustic barn. SIW Vegetables’ popular Field to Fork dinner series is back. The farm-to-table dining series, which takes place on Hill Girt Farm in Chadds Ford, was delayed due to the pandemic, but is slated to return […]
Berwyn’s Nader Engheta is a Pioneer in the Field of MetamaterialsInsiders say Nader Engheta is in line for a Nobel Prize.
7 Local Hiking Trails to Explore This SummerGrab your face masks and head to one of these beautiful parks. 

You Might also Like