Getting ready for a tailgate party has never been so easy. Keeping it simple is the order of the day. Here is an entire tailgate party menu from The ACE Bakery Cookbook, that will liven up your party. Author Linda Haynes, owner of ACE Bakery suggests 'Surprise your guests with something different this year; you'll be a sure hit with these easy to make, ready to go recipes!'

One of North America's leading artisan bakeries, ACE Bakery's famous baguettes and artisan breads are now available in Chicago at Meijer. The ACE Bakery Cookbook is a bestseller featuring recipes for and with bread, from appetizers to main dishes that are both quick and easy, to elegant entertaining ideas. Linda has appeared on popular Canadian and American television programs and will be introducing her award-winning book in Chicago September 24th. The ACE Bakery Cookbook is available at Meijer.

Picnic Cream Cheese with Chèvre on a Baguette
Makes 4 to 6 sandwiches

This simple, quick to make sandwich is a natural for tailgate parties. The chives add a sophisticated surprise to the cream cheese and all the ingredients are readily available at any supermarket.

8 to 10 Tbsp. (45 to 60 mL) cream cheese
12 to 14 stalks chives, finely chopped
1 baguette
6 to 8 slices tomato
10 to 12 slices of English cucumber

salt and freshly ground black pepper

Mix the cream cheese and the chives together. Cut the baguette in half lengthwise. Spread the cream cheese mixture on the bottom. Place an overlapping layer of the tomato slices and then the cucumber slices on the cream cheese. Sprinkle with salt and pepper. Top with the other piece of baguette. Wrap in tinfoil or wax paper to transport to the game. Don't use plastic wrap or the crust of the baguette will become chewy. When at your picnic, cut into 4 to 6 pieces and serve.

Adapted from The ACE Bakery Cookbook ©

Tomato, Red Pepper and Roasted Garlic Soup & Croutons
Makes 15 cups (3.5 L)

This hearty but low in fat soup is a natural for cooler weather. It's also a wonderful way to use the last of the summers bounty of tomatoes, red peppers and garlic. Since it freezes well, don't be afraid to make a double batch.

1 head of garlic
½ cup (120 mL) olive oil
2/3 cup (160 mL) diced cooking onion, about ½ a large onion
2 cups (475 mL) sliced leeks, white part only, about 2 to 3 leeks
1 ½ celery stalks, cleaned and diced
1 red pepper, seeded and diced
3 medium carrots, peeled and diced
2 lbs. (900 g) Roma tomatoes, about 9 peeled, seeded and chopped or the equivalentin weight of canned, drained Roma tomatoes
1 28-oz (796-mL) can whole tomatoes, with juice
7 cups (1.7 mL) water or vegetable or chicken stock
1 ½ tsp. (7.5 mL) minced fresh thyme
ACE baguette croutons

Preheat the oven to 250°F (175°C).

Slice off the top of the garlic bulb about ¼ inch (.6 cm) down the bulb. Wrap the bulb in foil and roast in the oven for 1 hour or until soft. Set aside to cool. Squeeze out the garlic.

Heat the oil. Add the onions, leek, celery, and red pepper and sauté over medium to medium-low heat for about 15 minutes or until softened. Then add the carrots, tomatoes and juice, and the water or stock. Bring to a boil, cover, and reduce to a simmer for 30 minutes.

Remove from heat. Add the roasted garlic and the thyme. Purée in a food processor and season with salt and pepper.

ACE Baguette Croutons

Preheat the oven to 375°F (190°C).

Dice day old ACE baguette into 1-inch (2.5 cm) cubes or tear into irregular pieces. Put the cubes in a bowl and for every cup of bread toss in 1 Tbsp. (15 mL) of olive oil. Add more oil if bread is not lightly coated in a single layer and bake for approximately 10 to 15 minutes depending on their size and how dark you want the croutons to be. Stir occasionally to prevent burning.

Pour the hot soup in a thermos and place the croutons in a container or paper bag. Garnish each serving of soup with a few croutons.

Adapted from The ACE Bakery Cookbook ©

Picnic Lemonade
Makes 8 to 9 cups (2 to 2.1 L)

This is the real thing. The carbonated water adds a fizz to the delightful drink. The lemon slices and fresh mint garnish lend an air of sophistication. Gin, vodka or tequila can be added if desired.

1 cup (240 mL) water
½ cup (120 mL) sugar
juice of 5 lemons or more, to make about 2 cups (475 mL)
1 25-oz (759-mL) bottle carbonated water
3 cups ice
lemon slices, and fresh mint, for garnish

In a saucepan, bring the water and the sugar to a boil. Cool.

In a large pitcher, mix together a ¾ cup (180 mL) of the cooled sugar syrup, and all the lemon juice, carbonated water, and ice. Taste and add more syrup if needed.

Garnish with a slice of lemon, and a sprig of mint.

Adapted from The ACE Bakery Cookbook ©

Ginger, Almond and Lemon Cake
Serves 8 to 10

This unusual cake pairs beautifully with fall fruits. It's equally delicious served at home with a dollop of whipped cream. If you're feeling ambitious, use the leftover egg yolks to make a batch of vanilla ice cream.

7 Tbsp. (105 mL) fine sugar, plus extra for dusting cake tin
1 cup (240 mL) very fine dry white breadcrumbs
1 Tbsp. (15 mL) baking powder
1 cup (240 mL) roughly chopped skinned whole almonds
¼ lb. (113 g) butter, melted and cooled to lukewarm
½ tsp. (2.5 mL) lemon zest
¼ cup (60 mL) finely chopped crystallized ginger
6 egg whites
icing sugar for garnish

Preheat the oven to 350°F (175°C).

Cut a round piece of parchment paper large enough to fit the bottom of a 8 to 9-inch (20 to 23-cm) round cake tin. Grease the inside of the tin, put the parchment in the bottom, butter the parchment, and dust it and the sides of the tin with fine sugar.

Mix the 7 Tbsp. (105 mL) sugar, breadcrumbs, baking powder, and almonds in a bowl large enough to hold all the ingredients including the whipped egg whites. Transfer into a food processor, and add the lukewarm butter. Pulse until the mixture is the consistency of brown sugar. Return to the mixing bowl, sprinkle in the lemon zest, and add the crystallized ginger. Mix well so that they are well distributed throughout the butter.

Whip the egg whites until they hold stiff peaks, but are not glossy. Mix 1 cup (240 mL) of the egg whites into the batter to lighten it up. Gently fold half of the remaining egg whites into the batter, and then fold in the second half. Pour the batter into the cake tin, and bake for 50 to 60 minutes. Cool for 10 minutes before removing from the cake tin. Dust with king sugar when cool.

Place the cake into a clear cake tin to transport to the game. Cut in wedges and serve with slices of plum, apricot or pear.

Adapted from The ACE Bakery Cookbook ©

ACE Bakery sells artisan breads to hundreds of restaurants, hotels, caterers, grocery and gourmet food shops in Ontario, Quebec and the Midwest. Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its net profits to charitable organizations in the principal centers where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships and supporting organic farming initiatives. All royalties from the sale of The ACE Bakery Cookbook are donated to support these efforts.

For more information, contact ACE Bakery, 416/241-3600 ext. 305 or 1-800-443-7929, Samantha Mesrobian.


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