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- Preparing Time: 1 hour and 55 minutes
- Total Time: -
- Served Person: 16
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon sea salt
- 2 tablespoons white sugar
- cooking spray
- 2 tablespoons lemon juice
- 1 cup buttermilk
- 1 teaspoon dried parsley
- 1 teaspoon ground cumin
- 1/4 cup soy sauce
- 1/4 teaspoon dried basil
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 cup yellow cornmeal
- 1 cup ketchup
- 1/8 teaspoon dried tarragon
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon ground turmeric
- 1/2 cup minced onion
- 1 teaspoon balsamic vinegar
- 3 tablespoons tahini
- 1 clove garlic, minced
- 4 tablespoons butter, melted
- 3 tablespoons sriracha sauce
- 1 tablespoon dry vermouth
- 1 clove garlic, crushed
- 3 large eggs, lightly beaten
- 2 cloves garlic, crushed
- 1 cup frozen corn, thawed
- 1 (8 ounce) package cream cheese, softened
- 6 ounces shredded monterey jack cheese
- roasted golden beet hummus:
- 4 small golden beets, trimmed and peeled
- 11 tablespoons olive oil
- 1 (15.5 ounce) can great northern beans, liquid drained and reserved
- mini bacon-jalapeno-onion corn muffins:
- 1/2 cup minced jalapeno peppers
- 5 slices bacon strips, cooked and crumbled
- salami rolls with herbed cream cheese:
- 1/8 teaspoon dried sage
- 12 slices salami
- 12 toothpicks, or as needed
- spicy sriracha franks:
- 1 teaspoon grated ginger root
- 1 (12 ounce) package all-beef franks, cut into 1-inch slices
- 1/2 cup mixed olives, or to taste
- 6 pickled eggs, halved
- 6 pickled hot peppers, or to taste
- 1 (8.8 ounce) package bite-sized naan bread (such as stonefire® dippers)
- Carbohydrate 37.3
- Cholesterol 192
- Fat 40.7
- Protein 23.5
- Sodium 1912
- Calories 602 calories;
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet. Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly. Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed. Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray. Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well. Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter. Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack. Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed. Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.
