Gameday recipe: Pats vs. Colts

Published On November 17, 2012 | By Kimberly Petalas

If you are having some friends over to watch the Patriots versus Colts game on Sunday, the first thing you need are some appetizers to keep those hungry friends happy. Take it one step further and make New England and Indianapolis themed appetizers to really get into the spirit.

One thing that New England is known for is the lobster. Maine lobster is very popular among New Englanders and tourists alike.

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Lobster Rangoons


  • 1 pound cream cheese
  • 2 scallions, sliced fine
  • 1 Tablespoons ginger, grated fine
  • 8 ounces Maine Lobster meat, cooked (fresh or frozen), sliced
  • 24 Wonton wrappers
  • oil for pan frying


In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger.  Blend in the sliced Maine lobster meat.

Position a wonton wrapper with one point toward you.  Spoon a generous teaspoon of filling in the center of the wonton.  Moisten the sides of the wonton wrapper lightly with water and fold the wrapper in half to make a triangle, pressing down on the sides to seal the moist edges.  Make an additional fold on the two long points of the triangle up for a crown-like appearance.  Repeat with remaining filling and wrappers.

Fry wontons in hot 375°F oil in deep fry or shallow pan fry, a few at a time, turning once, about 30 seconds each side, or until golden brown.  Drain on paper towel and serve immediately or keep warm and crisp in warm 200°F oven.

Traditionally eaten plain, or with duck sauce. These can be frozen for up to six months if properly stored.  Reheat single layer on sheet tray for 20 minutes in 350°F oven.

Recipe courtesy of

Boston is also famously known for their baked beans, hence the nickname  “Beantown.” Baking beans from scratch is time consuming, but if it is done right, it is worth it!

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Traditional Boston Baked Beans


  • 1 pound dried great northern beans
  • 1/2 pound thick-sliced bacon strips, chopped
  • 2 large onions, chopped
  • 3 garlic cloves, minced
  • 2 cups ketchup
  • 1-1/2 cups packed dark brown sugar
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by two inches. Bring to a boil; boil for two minutes. Remove from the heat; cover and let stand for one hour or until beans are softened.

Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add six cups water. Bring to a boil. Reduce heat; cover and simmer for one hour or until beans are almost tender.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving two tablespoons drippings. Saute onions  in drippings until tender. Add garlic; cook one minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.

Drain beans, reserving cooking liquid; place in an ungreased three-quart baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add  reserved cooking liquid as needed. 

Recipe Courtesy of

Indiana is well known for their pork tenderloin. These pork and bacon bites are perfect for any party.

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Bacon Wrapped Pork Tenderloin Bites with Maple-Mustard Dipping Sauce


  • Maple Mustard Sauce
  • 3/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1/4 cup sour cream or Greek yogurt
  • Pork Tenderloin Bites
  • 12 to 18 pieces thick cut maple smoked bacon
  • 1 (12 to 16-oz.) pork tenderloin
  • Salt and pepper
  • 24 to 36 toothpicks soaked in water for 30 minutes


Preheat oven broiler.

Combine maple syrup and mustard in a small bowl. Mix well. Pour 1/4 cup of syrup mixture into a separate small bowl. Set aside. Add sour cream or yogurt to original mixture. Set aside.

Cut bacon slices in half. Cook just until limp. Bacon should be pliable but cooked. Drain on paper toweling.

Trim pork tenderloin and remove silver skin. Sprinkle with salt and pepper. Cut tenderloin into 1-inch cubes. Dip cubes in maple-mustard mixture. Wrap each cube with bacon and secure with a toothpick.

Broil five inches from broiler element for six to seven minutes, basting with maple-mustard sauce and turning once. Serve immediately with dipping sauce.

Recipe courtesy of

Last, but definitely not least, is dessert! Indianapolis is famously known for their strawberry shortcake. Dessert is even better when it is no-mess and bite-sized.

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Strawberry Shortcake Bites


  • 1 box white cake mix
  • 3 eggs
  • 1 teaspoon sea or kosher salt
  • 3/4 cup half-and-half
  • 1/3 cup fresh strawberries, mashed
  • 3/4 cup Vanilla Buttercream (recipe follows)
  • white melting chocolate


Preheat the oven to 350F. Prepare a 13×9-inch baking pan by spraying with non-stick cooking spray.

Mix together the cake mix, eggs, salt and half and half. Batter will be thick. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool completely.

In a large bowl, crumble the cooked, cooled cake. Add in the strawberries and buttercream. Using the back of a spoon, mix together all ingredients. Form into balls and refrigerate for 1-2 hours or in the freezer for 20 minutes. Dip in melting chocolate.

Vanilla Buttercream


  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 3/4 cups powdered sugar, sifted
  • 3-4 tablespoons milk
  • 2 teaspoons vanilla extract


Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer and add in the sugar. Mix on low until mostly incorporated. Add in the vanilla and three tablespoons of milk, and start the mixer on low and work up to medium until completely incorporated. Add 1 more tablespoon of milk if the frosting is too thick

Recipes courtesy of 101 Gourmet Cake Bites


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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.