The biggest religious holidays in America, it has often been noted, are Christmas, Easter and the Super Bowl. Nothing brings us together like Super Bowl Sunday. And as with most religious holidays, food plays an important part of our national celebration. With that in mind, here are some offerings to keep everyone well fed while they watch the game. And the commercials.
These snacks are easy to make and each can be eaten with your fingers, which is perhaps the most important aspect of party food. Most important of all, they go well with beer and football.
Tapenade mayonnaise
1 cup good-quality mayonnaise
1 tablespoon lemon juice
2 dashes Tabasco sauce
½ teaspoon minced garlic
1 ounce (½ can) anchovies, drained and finely chopped
2 tablespoons small capers, drained
2 tablespoons pitted and finely chopped Greek or French olives
Mix together all ingredients in a small bowl. Serve with fresh veggies. May be stored in refrigerator for several days.
Per serving: 71 calories; 8 g fat; 1 g saturated fat; 4 mg cholesterol; no protein; no carbohydrate; no sugar; no fiber; 121 mg sodium; 3 mg calcium.
Adapted from “The Frog/Commissary Cookbook,” by Steven Poses, Anne Clark and Becky RollerSriracha deviled eggs
6 hard-boiled eggs
Pinch table salt
¼ cup plus 1 tablespoon good-quality mayonnaise
1 teaspoon lemon juice
1 teaspoon sriracha sauce
Green onion or chives for garnish, optional
Peel eggs and slice in half. Remove yolks and place in a small bowl. Add salt to the yolks and mash with a fork. Add mayonnaise, lemon juice and sriracha, and stir to blend completely. Spoon or pipe mixture back into the yolk cavity of the eggs.
If desired, garnish yolk with 1/2 chive or thin slice of the green part of a green onion.
Six servings. Per serving: 228 calories; 22 g fat; 4 g saturated fat; 194 mg cholesterol; 6 g protein; 1 g carbohydrate; 1 g sugar; no fiber; 221 mg sodium; 25 mg calcium.
Recipe by Daniel NemanMushrooms royale
1 1/2 pounds medium mushrooms
4 tablespoons (1/2 stick) butter, divided
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 1/2 cups soft bread crumbs, see note
1/2 teaspoon salt
Scant 1/2 teaspoon ground thyme
1/4 teaspoon turmeric
1/4 teaspoon pepper
Note: To make soft bread crumbs, place bread in a blender and whir until it becomes crumbs. For this recipe, use white bread.
Preheat oven or toaster oven to 350 degrees.
Thoroughly wash, trim and dry mushrooms. Remove stems; finely chop enough stems to measure 1/3 cup. Melt 3 tablespoons of the butter in a skillet over medium-high heat. Add chopped mushroom stems, green pepper and onion, and sauté until tender, about 5 minutes. Remove from heat; stir in bread crumbs, salt, thyme, turmeric and pepper.
Melt remaining 1 tablespoon butter in a shallow baking dish. Fill mushroom caps with stuffing mixture; place mushrooms filled-side-up in baking dish and bake 15 minutes.
Set oven to broil or 550 degrees. Broil mushrooms 3 to 4 inches from heat for 2 minutes. Serve hot.
24 servings. Per serving: 32 calories; 2 g fat; 1 g saturated fat; 5 mg cholesterol; 1 g protein; 3 g carbohydrate; no sugar; no fiber; 63 mg sodium; 6 mg calcium.
Adapted from “Betty Crocker’s Hostess Cookbook.”Smith family gourmet baked caramel popcorn
12 cups popped popcorn
½ cup (1 stick) butter or margarine
1 cup brown sugar, firmly packed
¼ cup light or dark corn syrup
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon vanilla
Preheat oven to 250 degrees. Coat the bottom and sides of a large pot or Dutch oven with nonstick cooking spray. Place popped popcorn in the pot.
In a small, heavy pan over medium heat, melt the butter; stir in brown sugar, corn syrup and salt. Raise temperature to medium high and heat to a boil, stirring constantly. Continue to boil without stirring for 5 minutes.
Remove from heat; stir in baking soda and vanilla. Slowly pour over popped popcorn, mixing well. Bake 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container.
Four servings. Per serving (based on 4): 385 calories; 30 g fat; 16 g saturated fat; 61 mg cholesterol; 2 g protein; 28 g carbohydrate; 14 g sugar; 2 g fiber; 395 mg sodium; 21 mg calcium.
Recipe from Jolly TimeDeconstructed guacamole
1/2 baguette
1 clove garlic
1 ripe avocado, peeled, seeded and cut into 8 slices
Salt to taste
1 1/2 tablespoons minced sweet onion
4 grape tomatoes, halved
Slice baguette on the diagonal into 8 thin slices. Toast.
Cut the garlic in half and rub the cut end on top of each piece of toast. Place a slice of avocado on each piece and salt to taste. Spoon 1/2 teaspoon of minced sweet onion in a mound in the middle, and top with a tomato half.
Eight servings. Per serving: 60 calories; 3 g fat; 1 g saturated fat; no cholesterol; no protein; 9 g carbohydrate; no sugar; 4 g fiber; 422 mg sodium; 5 mg calcium.
Recipe by Daniel NemanOlive you cracker
1 Triscuit cracker
1/2 tablespoon sharp cheddar Easy Cheese spray cheese
1 large pimento-stuffed olive
Squirt cheese onto cracker. Place olive on top.
Per cracker: 51 calories; 3 g fat; 1 g saturated fat; 3 mg cholesterol; 2 g protein; 4 g carbohydrate; 1 g sugar; 1 g fiber; 204 mg sodium; 51 mg calcium.
Recipe by Joe Edwards, Peacock Loop Diner
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
