Page 83 - The Hunt - Spring 2019
P. 83

                 Life of the Party continued from page 60
Point-to-Point Punch. It’s a colorful and refreshing rum drink—and typically the first thing guests sample when they arrive at the Wedos’ front-row tailgate spot.
The punch is a little different every
year, as she mixes up the various fruits and juices she puts into it. “It’s a morning-into- afternoon drink and always a huge hit,” says Wedo. “We really don’t measure anything. It really is just tasting as you go and making it to your alcohol-content preference.”
GREAT TAILGATE RECIPES
JENNIFER HAYWARD’S JALAPEÑO POPPERS
Ingredients
• 9 jalapeño peppers
• 8 oz. cream cheese, softened
• 1/4 cup salsa
• 1/2 cup shredded cheddar cheese • 9 slices bacon cut in half
Instructions
• Cut jalapeños in half and remove all seeds.
• Combine cream cheese, salsa and shredded cheddar in a small bowl.
• Once combined, add the mixture to a pastry bag or sturdy 1-quart Ziploc bag and cut off a corner to squeeze the mixture into the peppers. Fill the peppers with the mixture.
• Cook bacon in the microwave or a saute pan for a few minutes until it’s starting to brown a bit but is still soft and pliable.
• Cool and then wrap each jalapeño half in one piece of bacon. Secure with a toothpick. Place on a foil-lined cookie sheet (with sides) and bake 15 minutes in an oven preheated to 375 degrees.
• Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn. This gives the peppers a nice roasted flavor and ensures that the bacon will be crisp.
• Remove the poppers from the oven and cool slightly before eating.
Willowdale tailgate winner Jennifer Bordelon and family.
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