Foodbuzz 24×24: Monopoly Inspired Dinner Party

Great friends toasting at the beginning of the meal.

When the call came out from Foodbuzz to pitch an “Over the top dinner party”, I knew I had to enter.  I love throwing dinner parties and incorporating a theme not only creates fun but also helps guide the menu for the evening.  My over the top concept was a “Monopoly Inspired Dinner Party”.

I have been playing Monopoly for many years and never knew much about the real estate on the board other than when you landed on B&O everyone let out a snicker of laughter.  When I first decided on the concept I thought each landing color block represented a US State, but I quickly learned that that was untrue.  Each “Ave” on the board is actually an avenue in Atlantic City.  This proved to be a little more interesting in menu planning, so even though they are streets in one town, I took the names literally and created a menu based on that alone.  I also created fun Monopoly inspired Title Deed cards with a little history and tid bits about the associated dish.  Here’s the menu and recipes will be forthcoming.

The Monopoly Menu

Starters
Mediterranean Ave – Turkish Cigars

Illinois Ave – Chicago Style Mini Deep Dish Pizzas

Short Line R.R. – Horse’s Neck Cocktails

Tennessee Ave – Adult Tennessee Lemonade

Dinner

NO. Carolina Ave – Spice Rubbed Ribs with N. Carolina Moppin’ Sauce

Vermont Ave – Vermont Maple Baked Beans

Virginia Ave – Sweet & Sour Coleslaw

Dessert

Atlantic Ave – Atlantic City Mini Ricotta Cheesecakes w/ Strawberry Coulis

Park Place – White Chocolate & Pink Champagne Cake Truffles

We all started off the evening with a Horse’s Neck cocktail.  I am not a huge Bourbon drinker.  Ok, I’m not a Bourbon drinker at all!  As a matter of fact, smelling Whiskey makes me shake like a cold Chihuahua!  But, being an East Coast inspired dinner, I knew I had to brave it.  I have to say – my new favorite drink is a Horse’s Neck.  I plan on ordering it from now on!  Bye bye Dirty Martini’s – Hello Bourbon!

After we were warmed up with some cocktails, we moved on to some appetizers.  First out of the oven were mini bite-sized Chicago Style Deep Dish Pizzas.  These little pizza poppers were filled with sausage, onions, mushrooms, tomato sauce and mozzarella.  

 We also had Turkish Cigars in honor of Mediterranean Avenue.  They are phyllo dough filled with a mixture of fresh herbs, feta cheese and eggs.  Delish!  I wish we had more!

Of course Mother Nature was not happy that she didn’t get an invite to the BBQ so she made it known by giving us a torrential downpour while we were trying to grill.  That’s my “REALLY?” face!  Cute, huh?  I had to move the BBQ mid-cueing because the gutter started to leak above my head.

But the ribs were delish!  Succulent, moist and oh so tasty!  Right Tom?  :)  (he liked them – a lot)

North Carolina Moppin Sauce

Ingredients
·         1/4 cup vegetable oil
·         1 yellow onion, minced
·         2 garlic cloves, minced
·         1 can (15 oz.) tomato sauce
·         1/4 cup tomato ketchup
·         1/4 cup cider vinegar
·         1/4 cup fresh orange juice
·         1/4 cup firmly packed dark brown sugar
·         2 Tbs. Dijon mustard
·         1 tsp. Worcestershire sauce
·         Salt and freshly ground pepper, to taste

Directions

Meanwhile, prepare the sauce: In a saucepan over medium heat, warm the oil. Add the onion and garlic and sauté until tender, about 5 minutes. Stir in the tomato sauce, ketchup, vinegar, orange juice, brown sugar, mustard, Worcestershire sauce, salt and pepper. Bring to a boil, reduce the heat to low and cook until thick, about 15 minutes.

Ribs wouldn’t be complete without a side of Baked Beans.  The beans were cooked from dry Great Northern’s and then baked in the oven for several hours with maple syrup, brown sugar, mustard, caramlized onions and of course, salt pork.  They were so good that I could’ve eaten them alone.

A Southern tradition is Coleslaw.  Depending on where you live, it’s either creamy with mayo or sweet and sour.  The recipe I used was not region-biased and combined both!  I think it was the recipe that was most requested at dinner last night.  Photos of Coleslaw?  Ya, I think the Coleslaw was camera-shy.  Only one was taken, and it definitely didn’t show the sweet and sour delight at its best.  So, here’s the recipe instead.

Sweet and Spicy Cole Slaw

Ingredients:
·         3 Tbs. Dijon mustard 
·         1/4 cup firmly packed light brown sugar 
·         3 Tbs. malt vinegar 
·         1 1/2 tsp. mustard seed oil or very spicy mustard such as English or German 
·         1 1/2 tsp. kosher salt, plus more, to taste 
·         1/4 tsp. freshly ground pepper, plus more, to taste 
·         1 cup mayonnaise 
·         3 cups thinly sliced red cabbage 
·         3 cups thinly sliced green cabbage 
·         1 1/2 cups shredded carrots 
·         3/4 cup shredded red onion 

Directions:
1 In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 tsp. salt and the 1/4 tsp. pepper, whisking until the sugar dissolves. Whisk in the mayonnaise. 
2 Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes. 
3 Strain the coleslaw. Taste and season it with more salt or pepper if desired. Serves 6. 

After we all rested for a bit and laughed a LOT, we moved on to dessert.  I have recently become a huge fan of bite-sized.  I enjoy having small bites of dessert over eating a large piece of cake or pie.  I made the Ricotta cheesecakes using a mini muffin tin and topped them with fresh strawberry coulis.  It was the perfect amount to just pop in your mouth.  


And of course, I made cake truffles.  I just can’t help myself.  These were delicious little bites of Pink Champagne cake draped in white chocolate with a sprinkling of pink sanding sugar on top.  Park Place deserved something hoity-toity!

So that’s my version of a Monopoly Inspired – Over the Top Dinner Party.  I appreciate all of my wonderful friends and family for coming over and enjoying this meal with me and the Hubs.  It was a lot of fun to plan, prepare and of course, devour!

Leave a Comment