October 24, 2014

Pop Quiz: How do you take something as entertaining as college football and kick it up a notch? You know, turn the intensity and drama up from 10 all the way to 11? No, the answer is not inviting Mike Gundy to your presser. You do it with a good old fashioned rivalry game, of course! Nothing gets the blood pumping like a meeting between two mortal enemies—I'm talking Thor vs. Loki, The Greasers vs. The Socs', Professor X vs. Magneto, Kevin vs. Buzz. There's something about those types of match-ups that just speak to us. I want to say it stems from our Revolutionist roots (sorry we're not sorry, England), but whatever it is, taking it to a rival is just infinitely satisfying.

And although we're not quite into the meat and potatoes of rivalry games, we're getting a healthy spoonful this weekend. Alabama's taking on their public enemy #2 in Knoxville, Ohio State aims to tame the Nittany Lions, Ole Miss heads down to a bout with the Bayou Bengals, and East Lansing plays host to the battle for the Paul Bunyan Trophy: Michigan vs. Michigan State.

Yes, even though Michigan is having a woebegone season, a win against the #8 ranked Spartans could salvage Wolverine head coach Brady Hoke's job. On the flip side, a win for Sparty means MSU still has an outside shot at a College Football Playoff spot. Even though the Wolverines are playing for pride and have the more storied program, they're just not good enough this year to go into East Lansing and win. It's not Thermopylae, but take the Spartans anyway.

Mango Mascarpone Ice CreamI know what you're thinking—"Ice cream? It's almost November!" Go with me on this one, folks. If you're tailgating in East Lansing, it's a must that you stop by the Dairy Store on campus for some deliciously eclectic frozen treats. Ergo, I'm killing two birds with one stone (the second being alliteration--Michigan Mango Marscapone). The creaminess of mascarpone gives this ice cream a custard-like texture, while in-season mangos (the Tommy Atkins variety at least) provide exotic flavor on a cool fall day. Whip up a batch, snap some photos, and send them to our Instagram account. Or show us what else you're enjoying as you tailgate this weekend. Have a great weekend, and enjoy all the games! Cheers.

1 cup mango nectar1/3 cup sugar5 cups cubed peeled ripe mango (about 4 1/2 pounds)2/3 cup (5 ounces) mascarpone cheese1/3 cup fat-free sour cream1 tablespoon fresh lemon juiceDash of salt

  1. Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
  2. Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.
SERVES 10 (1/2 cup)CALORIES 169; FAT 5.9g (sat 3.1g, mono 0.1g, poly 0.1g); PROTEIN 1.8g; CARB 30.3g; FIBER 2.3g; CHOL 16mg; IRON 0.3mg; SOD 15mg; CALC 36mg

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