Bye, bye brunch

OK now, ACC. I have tried my best to accept that you have added teams who can’t see the Atlantic Coast from their houses. And that the tournament will now last  longer than a midseason replacement series.

But this is too much. What in the world am I supposed to serve for a Saturday night final?

All of my ACC Tournament recipes are for brunch. For years, I had a civilized gathering of like-minded sports fans, a time to sip of morning nectars and enjoy quiche and seven-layer salad before the battle began. Something that a dowager countess might not be embarrassed to attend, provided she was wearing the correct shade of light blue.

Now what? I can’t possibly serve bloody marys after 5 p.m.

Blazing chicken wings, tubs of salsa, cold beers, these are the foods of nighttime game viewing. Less elegant, but welcome to the new ACC.

However, I refuse to give up without a fight. This recipe from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” published by Harvard Common Press, will bring a touch of a Southern brunch to a munchie-central experience.

Marylynn’s Okra Roll-Ups

1 (16-ounce) jar pickled okra, well drained

10 ounces thinly sliced deli ham

1 (9-ounce) tub soft spreadable cream cheese

Pat the okra pods dry. Trim the stems and tips from the pods.

On a cutting board, spread 1 ham slice flat without tearing it. Gently spread a thin layer of cream cheese on the ham. Place 1 trimmed okra pod at one end of the slice and roll the ham up around it, pressing gently to make a tight roll. Trim any overhanging ham to fit the pod, the slice the roll into approximately 1/2-inch slices. Repeat with remaining okra pods. Keep chilled until ready to serve.

Note: These can be made the night before and refrigerated. Store in airtight containers in a single layer or in multiple layers separated by waxed paper to prevent sticking.


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