Alexandra Hedin
Alexandra Hedin is a lifestyle and entertaining expert in the Pacific Northwest. She shares her love of food, design, and good living in every issue of 425 magazine. Online, you can be inspired at alexandrahedin.com.
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Husky Football has been a part of my fall ritual as long as I have been alive. When my cousin started playing football for the Huskies, I was 1 year old and I went to all the games. Now, as a graduate of UW, Husky tailgating continues to be one of my favorite fall traditions. We park near our friends, open up the cooler and spend a few hours before the game catching up.
A tailgate is the last place for fancy food and delicate plates. This is the only time I advocate plastic cups, plates and silverware. It’s also one of the only times I cover the table with plastic. Food for a tailgate should be just as simple — and served in vast quantities. I always make loads more than I think I’ll need and friends passing by always eat it.
Lastly, don’t forget to wrap up your leftovers before you go in for the game. It takes so long to get out of the stadium after the game, you’re better off to open the trunk again and have a few more cookies.
Go Dawgs!
Menu
Potato Chips and Dip
Antipasto Sandwiches
Marinated Vegetables
Tortellini Skewers
Oatmeal Raisin Cookies
Chocolate Chip Cookies
Purple Punch
Lemonade
Show Your Spirit
Containers for silverware, napkins and flowers are necessary to keep things at hand. I created spirited non-breakable containers using paint tins from the hardware store, paper and glue. To “logo” my containers, I hot glued a patch from the college bookstore to the front. These can be made for any occasion or event. Make them this year for your tailgate and you’ll be able to use them forever.
Decorating for a tailgate is probably not necessary, but it makes it much more inviting, and a little less like a “boys club”. I covered our tables with a plastic coated fabric in school colors. I sewed two pieces of fabric together to make my tablecloths double-sided. Occasionally I spill (or someone knocks into the table and things spill) and a big spill ruins a cute table instantly. When the tablecloth is double-sided, I can flip and clean later.
Non-Alcoholic Purple Punch
1 bottle Stirrings Wild Blueberry Mixer
1 bottle Stirrings Pomegranate Mixer
2 bottles Club Soda
Pour Wild Blueberry and Pomegranate Mixer with Club Soda into a pitcher. Stir and serve over ice.
Antipasto Sandwiches
In search of the perfect tailgate food, I tried cold sandwiches, grilled sandwiches and everything in between. Then I discovered that by baking the sandwiches in the oven and taking them to the game in a hot/cold bag, I could have the perfect sandwich. To make your own, purchase baguettes, your favorite pizza toppings, marinated vegetables and tomato sauce. Preheat the oven to 350 degrees. Slice the baguette as if cutting into rounds, but do not cut all the way through. Fill every other slice with toppings. I like to use Salumi salami, slices of fresh mozzarella cheese and diced black olives in one and prosciutto, Parmesan cheese and banana peppers in another. Marinated red peppers, grilled eggplant and fresh tomatoes are fabulous inside, too. Don’t forget a small amount of homemade pizza sauce in each slice, as well. Wrap baguette in aluminum foil and bake for 20 minutes, or until the cheese begins to bubble. Immediately transfer wrapped loaves into a hot/cold bag or an empty cooler. To serve, unwrap the tops of the foil. Instruct your guests to tear off a small sandwich and dig in.
Hot and Cold
I love tailgate food. It’s always the simplest recipes that end up making the biggest impression. We don’t live very far away from the stadium, so hot food stays hot. If you are traveling far, try keeping them in a hot/cold bag available at the grocery store. They work better than you might think!
Oatmeal Raisin Cookies
I can’t tell you how many recipes I tried to get this one right. It’s become a standard in the cookie jar and a family favorite — everyone from my grandfather to my son loves these cookies!
I cup butter, at room temperature
½ cup granulated sugar
1 ½ cups brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ½ cups old fashioned oats
1 ½ cups quick cook oats
1 cup raisins
Preheat oven to 325 degrees. Cream butter, sugar and brown sugar together until light and fluffy. The color of the mixture should actually lighten a few shades from where it started. Watch carefully. It takes about 2 minutes. In a separate bowl, combine flour, baking powder and spices. With the mixer running, add the dry ingredients to the butter mixture. Mix until thoroughly combined. Add oatmeal and raisins and mix until just incorporated. Using a small cookie scoop, drop dough onto a cookie sheet spaced about two inches apart. Bake 10 to 12 minutes. Remove pans from oven and let cool on the pan for 5 to 10 minutes then transfer to wire rack.
Marinated Vegetables
I’ve had these a dozen times at Pasta and Co. in Bellevue and I love them every time. This recipe
has bite!
2 cups white wine vinegar
½ cup olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
4 cloves garlic, two minced and two whole
5 medium carrots, cut into half-inch rounds
5 stalks celery, cut into 1-inch sections
½ medium head cauliflower, separated
into small pieces
2 red bell peppers cut into 1-inch pieces
1 package frozen artichoke hearts, defrosted
In a medium-sized bowl, whisk together vinegar, oil, salt, pepper, and garlic. Toss vegetables and remaining garlic into vinaigrette. Cover and refrigerate overnight.
Resources
Ali’s sunglasses, Tommy Bahama
Ali’s scarf, Nordstrom
Tablecloth Fabric, Pacific Fabrics and Crafts
Jar for Marinated Vegetables, Sur la Table
Stirrings Drink Mixers and Elki dips, QFC
Husky Logo Melamine Plates, UW Bookstore
Empty Paint Tins (for vases), Ace Hardware
For the full story pick up the latest copy of 425 magazine. Subscriptions are available by phone at 425.646.1380 or you may order your subscription online.
