Our Master Guide To Christmas Tailgating Recipes

• You can make this fondue one of two ways. One is to make it right in a fondue pot, or the other is to make the cheese in a saucepan and transfer it to a pot with a candle to keep the cheese melted.
• To whichever method/pot you decide to use, rub the inside of the empty dish thoroughly with the cut garlic halves, then thrown them out.
• Pour wine into the fondue pot or saucepan and place over medium-low heat.
• Add the cheese by the handful when the wine starts to bubble, a stirring until melted and combined.
• In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture.
• Continue whisking the cheese mixture until it is smooth and bubbling slightly.
• Serve immediately with all your favourite fondue dippers!

• Remove the tenderloin from the refrigerator, place it onto a plate or platter, cover and bring to room temperature for 45-60 minutes.
• Place all of the ingredients for the rub into a small bowl, stir them together and set aside.
• Remove all moisture from the utside of the tenderloin with a paper towel. Rub the outside of the tenderloin with the spice mix, using it all to cover the entire surface, including the two ends of the cut.
• Preheat your grill to 500°F.
• Place the tenderloin onto the grill, close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.
• Transfer the tenderloin to the stainless platter and test the temperature in the center of the cut. If the thermometer reads 40°C / 110°F the tenderloin is cooked perfectly, medium-rare. If you prefer a more well-done tenderloin, place it back onto the grill and retest it every minute until desired doneness is achieved.
• Remove the tenderloin from the grill and cover it loosely with foil. Return it to your work surface and let it rest for 15 minutes.
• To serve, slice the tenderloin into ½-inch portions using a meat fork and sharp knife. Transfer to service platter or directly onto dinner plates and serve immediately with suggested side dishes, and chimichurri and salt at table.

Make dough

• Place 1/2 cup pecans in a food processor and blitz until finely ground. Set aside.
• In a bowl, beat together butter and cream cheese until fully incorporated.
• Add flour and ground pecans and mix until a shaggy dough forms.
• Use your hands to press the dough into a solid mass. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup. Transfer muffin tin to freezer while making the Filling.

Make filling

• Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is consistent.
• Remove muffin tray from freezer. Place 1 teaspoon of chopped pecans in each of the muffin cups.
• Pour the filling over the pecans until it almost completely fills the pastry cups.
• Bake until the filling has puffed and the pastry has lightly browned, 20 to 24 minutes. Allow to cool before removing pecan tassies from muffin pan with an offset spatula.

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. Do Ahead(optional): Clams and broth can be made 1 day ahead. Cover separately and chill.
• Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. Do Ahead(optional): Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ briny flavor varies), and pepper.
• Divide chowder among bowls and garnish with chives.

• Mix all ingredients except sparkling wine in a punch bowl.
• Garnish with rosemary, cranberries, orange slices and bay leaves.
• Top with sparkling wine.

• Rim martini glasses with sugar crystals. A quick and easy way is to dip a clean finger into a cup of water, shake off the excess, and run your fingertip around the rim. Then immediately dip the rim in a small plate of sugar.
• In a blender, combine eggnog, brandy, almond liqueur, ice cream, and nutmeg until smooth. I highly recommend that you place the brandy and almond liqueur in the refrigerator to chill the day before making these cocktails (or place in freezer for an hour or two). This will ensure a very nicely chilled drink. If you like your drinks even colder, and like some ice bits, blitz some chopped ice along with all the ingredients. Placing your glasses in the refrigerator or freezer a couple hours before serving also gives these drinks a frosty edge.
• Pour into sugar rimmed glasses. Garnish with a sprinkling of cinnamon and serve immediately.

• In a saucepan combine sugar, cinnamon sticks, and milk.
• Bring to a boil over medium-low heat.
• In a bowl, beat the egg white until foamy.
• Add the egg yolks one at a time and continue beating.
• Continue beating as you pour the boiling milk over the eggs.
• Add Pisco and vanilla.
• Garnish with ground cinnamon and serve immediately.