FIFA’s 2014 World Cup has lived up to its global reputation as one of the premiere sporting events, and Team USA is fighting beyond expectations. From a nail-biting win against past World Cup foil Ghana to a heart-wrenching draw against Portugal and international superstar Cristiano Ronaldo, the United States has proved its mettle against top competition in trying conditions (the 84 degree, 70 percent humidity conditions at Sunday’s match versus Portugal in Manaus, Brazil prompted the World Cup’s first-ever water break). Now, the squad faces its toughest competition from Group G (the “Group of Death”): Die Mannschaft—Germany—with a chance to break through to the knockout round.
Led by forward Thomas Müller, who scored a hat trick against Portugal in his team’s World Cup opener, Germany is an indomitable force—which is why USMNT fans need to lift their “I Believe That We Will Win” chants, even 3,800 miles away from Arena Pernambuco, the location of Thursday’s match. To help get in the World Cup spirit for the noon kickoff, we have a few recipes to show our solidarity with the Yanks, the American Outlaws and host country Brazil. Enjoy and repeat: “I Believe That We Will Win.”
To start, we salute Brazil with recipes from the host country, utilizing ingredients that are wholly Brazilian.
Breakfast of Champions
More widely known as cassava, mandioca is a a stale crop indigenous to northern Brazil and a major staple crop across the globe. When ground to a pulp and dried, the root creates manioc flour used for all types of dishes. Here, we are serving tapioca, which is essentially tortilla or crepe served buttered or, in our case, rolled and filled with cheese.
- 1/3 cup manioc starch
- 2 tbsp. water
- Butter (room temperature)
- Shredded cheese
- Place starch in a bowl and sprinkle water on top. Hand mix so the starch gets wet (though not liquidy), forming a granular texture.
- Heat a small nonstick skillet (not greased) to medium-high heat. Transfer the wet starch to a sieve, then press the starch through the sieve over the skillet, creating a uniform disc. Heat until the starch binds—about 20 seconds—flip and heat briefly on the other side (10-15 seconds); remove and place on plate*.
- Once on the plate, butter both sides, fill with shredded cheese, fold or roll and place back in the skillet to melt the cheese. Remove from heat and serve.
*The aim is to fuse the starchy tapioca granules while cooking, being carful not to burn or brown the tortilla. Cooking is quick, around 30 seconds; then flip to heat and finish the fusing evenly.
Party Brazil-style with World Cup host’s official cocktail, the Caipirinha. Utilizing rum’s spirited cousin and Brazil’s official liquor, cachaça, a spirit distilled from fresh sugarcane juice, this sip is a tropical must for not only the World Cup but also the summer in general.
- 1 1/2 oz. Leblon Cachaça
- 1 half lime, cut into 4 wedges
- 2 tsp. sugar
Place lime and sugar in an Old Fashioned glass; muddle. Fill glass with ice and Cachaça.
*For a lighte version, substitute the Old Fashioned for a Collins glass and top with club soda.
Go to page two for a toast to Team USA and an all-American hot dog recipe.
Stars and Stripes
To celebrate our team battling it out on the pitch, we’re offering up a few American recipes that will have you cheering and fully satiated. Enjoy!
When discussing American spirits, the conversation starts and ends with bourbon. Here, we offer a concoction of some of America’s pride: bourbon, lemonade and fresh fruit. Enjoy!
Blackberry Bourbon Lemonade
- 2 oz. Angel’s Envy Bourbon
- 3 oz. sparkling wine
- 3 oz. lemonade
- 5 fresh blackberries
- Pinch of cardamon herb
In a Mason jar, muddle blackberries with pinch of cardamon herb. Add bourbon, sparkling wine and lemonade, stir. Fill with ice; garnish with a lemon wheel and blackberries
For a lunchtime bite that screams First Team All-American, there is nothing better than a hot dog, especially one served Chicago-style. Topped with all sorts of goodies—most importantly sport peppers, a kosher dill pickle spear and celery salt—this hot dog is a mouthful and a great way to root on Team USA. Give this recipe a try, and stack the toppings in this precise order for a true taste of Chicago.
Chicago-Style Hot Dog
- 1 all-beef hot dog
- 1 poppy seed hot dog bun
- 2 sport peppers
- 4 tomato wedges
- 1 kosher pickle spear
- 1 tbsp. chopped white onion
- Yellow mustard
- Sweet green pickle relish
- 1 dash of celery salt
Traditionally, Chicago-style dogs call for boiled or steamed hot dogs. For those who prefer the charcoal grill, follow this special preparation:
Before placing the hot dog on the grill, slice an X at the both ends of the hot dog. This will help cook the hot dog more quickly while keeping it juicier and plumper to boot.
Once grilled or boiled, follow these simple instructions.
To serve, place hot dog in bun, then follow with toppings in this order: yellow mustard, sweet pickle relish, onion, tomato wedges (wedged between hot dog and top of bun), pickle spear (wedged between hot dog and bottom of the bun), sport peppers and celery salt.
Celebrate the Team USA and the 2014 World Cup with post-match cocktails on page three.
The After Party
Depending on how the game ends, a certain amount of celebrating or commiserating will take place at 2 p.m.
The Thrill of Victory
If the United States wins or draws, Team USA is dancing its way to the knockout round. If the team loses, the result of the Ghana vs. Portugal match (also scheduled for noon on Thursday) will play a big role in whether the United States advantages.
Win or lose, raise a celebratory glass to Team USA with Grey Goose Vodka’s Winner’s Circle cocktail.
- 1 1/2 parts Grey Goose L’Orange
- 3 parts cranberry juice
- 1 part orange juice
Add all ingredients to a Collins glass filled with ice. Stir well and garnish with a lime.
Recipe and image courtesy of Grey Goose.
The Agony of Defeat
If the United States loses to Germany and Ghana tops Portugal by three goals—or if Portugal beats Ghana by six goals—Team USA will be out of contention in the knockout round. To commiserate this unlikely turnout, there is only one cocktail to fit the bill, the Suffering Bar Steward.
As much as in cocktail lore, the origins of this cocktail remain hazy, as does an official recipe. Legend has it, the sip began its life as a hangover reliever created by Joe Scialom, the bar keep of the Long Bar at the Shepheard Hotel in Cairo in the 1940s. The recipe still varies from bar keep to bar keep, but here’s our favorite version, a bourbon and gin collection, subdued by citrus and bitters. Enjoy—or, well, survive.
Suffering Bar Steward
- 1 part (1 oz.) bourbon
- 1 part gin
- 1 part fresh lime juice
- 1 dash Angostura bitters
- 4 parts chilled ginger ale
In an Old Fashioned glass filled with ice, add first four ingredients. Top with ginger ale, stir once, add more ice if necessary and garnish with an orange slice.