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Dash of Class: Festive food for football fans

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Food column by Nora Sweat

By Nora Sweat

Sunday, it’s the San Francisco 49ers and the Baltimore Ravens in the Super Bowl at the Mercedes-Benz Superdome in New Orleans.

Many of you will be entertaining whether you routinely watch football or not, and others of you will find yourselves in a crowded family room, eating great food before the game or during halftime.

The halftime festivities are so entertaining that you might prefer to eat before the game, followed by nibbling from the coffee table during the game and especially at halftime.

I am sure the Harbaugh family will be divided as two brothers, John and Jim, will be coaching their respective teams.

I have recipes for you from several different sources and a great chocolate dessert submitted by Joy Carroll Miller of Glendale, a great cook herself. She told me these brownies are just as delicious without the frosting, if you are watching calories.

I am sure you will want to add other items to your menu, but these suggestions should get you started.

Easy Bake Chicken Wings

36 wings cut in half

1 1/2 C. ketchup

1 C. brown sugar

2 Tbsp. apple cider vinegar

2 tsp. soy sauce

Parboil wings for 20 minutes and drain. Mix rest of the ingredients together. Pour sauce over wings and make sure wings are covered completely. Line a cookie sheet with foil. Lay wings side by side. Pour excess sauce over wings. Bake uncovered at 350 degrees for 30 minutes.

Source: www.recipe4living.com

Hot Soft Pretzels

1 packet of active dry yeast

1 tablespoon dark brown sugar

1 1/2 cups warm water (105-110 degrees)

1 tablespoon salt

4 cups all-purpose flour

Cornmeal and extra flour for dusting work surface

Coarse kosher salt

In a large bowl, combine yeast, 1 1/2 teaspoons brown sugar and water and let stand 5 minutes until foamy and bubbly. Add remaining brown sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough about 7 minutes until smooth and it has sheen. Transfer to a greased bowl and let stand, covered, for 40 minutes in a warm place.

Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness (thinner dough makes crispier pretzels). Form dough into pretzel shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.

Preheat oven to 425 degrees. Bring a large pot of water to a boil.

Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.

Source: www.foodnetwork.com

Nora’s Note: If you are a Food Network fan, this is a Sarah Moulton recipe.

Layered Chocolate Brownies

2 (18 oz) boxes Milk Chocolate Brownie mix

6 eggs

1/2 cup water

1 cup oil

3 Giant (6.8 oz) milk chocolate with almonds candy bars

Icing:

1 square semi-sweet chocolate

2 tablespoons butter

3 tablespoons hot water

Confectioner’s sugar

Preheat oven to 350 degrees; spray or grease bottom of 9” x 13” pan.

Prepare the brownie mix as directed for “cake-like brownies,” using 3 eggs. Each box can be mixed separately or together.

Pour half — or one box — of batter into prepared baking pan. Carefully remove paper from candy bars and place the three bars across the bottom layer of batter.

Pour second box or remaining batter over the candy bars. Place pan in preheated oven and bake 50 minutes, or until tested done. Be careful not to be misled by the melted candy that may be on the tester.

Remove from oven and let cool.

In a microwave-safe bowl, melt the chocolate and butter. Add hot water and stir until well mixed. Add sifted confectioner’s sugar until of spreading consistency. Spread over the cooled brownies. Cut into squares.

Source: Joy Carroll Miller, Glendale

Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.comor by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.