PollyG Posted April 1, 2015 Share Posted April 1, 2015 I grew up in Lexington, Kentucky, the child of a UK faculty member. The whole family will be together in Colorado on Saturday to watch the games. It's also Passover, which puts a bit of a crimp in themed food plans. What flour and booze-free foods would you serve to represent each team? Wisconsin is easy--it must be cheese. Or cheese and brats. Michigan is probably something with cherries. Duke is far harder for us because NC 'que is all about the pork. (In our family we might opt to ignore Duke because if you grow up in Lexington, your second-favorite team is whoever is playing against Duke.) Kentucky also poses a bit of a problem because our native "snappy beer cheese" has, well, beer, and the recipe won't fare well without it. Bourbon balls are similarly off the menu for passover. I'm left with the various pies associated with the state, made without booze and with matzoh cake flour. 2 Link to comment Share on other sites More sharing options...
weezy Posted April 2, 2015 Share Posted April 2, 2015 Not so finger friendly, but what about Kentucky burgoo? I guess a hot brown with matzoh doesn't cut it. Carolina caviar -- a black-eyed pea version of Texas caviar 1 Link to comment Share on other sites More sharing options...
thistle Posted April 2, 2015 Share Posted April 2, 2015 Polly, I hear you on Duke, as a Chapel Hill grad, but as a NC native, I am all for pork bbq. Who cares about the other teams, I'd plan my meal around a southern structure -bbq, hush puppies, lots of veggie salads .-. 1 Link to comment Share on other sites More sharing options...
DaveO Posted April 2, 2015 Share Posted April 2, 2015 Not sure abt food choices but I'd alter the passover story to name the wise son U K and the wicked son Duke. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 2, 2015 Share Posted April 2, 2015 How about a Carolina vinegar slaw? That would go well with brats and cheese. And, what about Kentucky fried chicken with a non-flour coating? Slaw also goes with that! 1 Link to comment Share on other sites More sharing options...
goldenticket Posted April 2, 2015 Share Posted April 2, 2015 How about some Benedictine dip (rather than the usual tea sandwich presentation)? I second the burgoo suggestion, maybe with some 100% cornmeal cornbread. Cheese curds and frozen custard for Wisconsin? (Kentucky is my adopted home state, so I'd say go with the 'ignore Duke' plan ) GO CATS! 2 Link to comment Share on other sites More sharing options...
DaveO Posted April 2, 2015 Share Posted April 2, 2015 On an additional note, in light of your final four orientation and likewise distaste for one of those participants, I'd additionally label the bitter herbs as the Christian Laettner bitter herbs. I'd make them as utterly bitter and untenable as possible. That will serve to highlight the Passover message concerning the symbolism of that food. On a side note that reminds me; some of our cousins were cousins on their other side to the family that owned, or started or inherited, or purchased (or maybe all of the above) Rokeach foods (now a part of the Manishewitz company of foods). These cousins always reported they had the roughest horseradish imaginable on Passover. One of those relatives lives in the Southwest and eats a good bit of hot chili pepper oriented foods. He still reports nothing he has encountered comes close to the specialty horseradish he had as a youth. On the other hand I don't know if he has encountered hot Asian spices. Good luck with your Passover meal. 1 Link to comment Share on other sites More sharing options...
PollyG Posted April 3, 2015 Author Share Posted April 3, 2015 DaveO, if you want a rough horseradish experience, grind your own. Use a blender. Stick your face into the blender to see how well the grind is going. It will be a memorable experience. I did this in college, and I knew better than to inhale, but the next thing I knew I was outside the little 5x7 kitchenette, clinging to the trash can. These days, we grind outside. We also use a rasp grater to grate at the table, similar to restaurant applications of parmesean. Link to comment Share on other sites More sharing options...
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