Getting together with a few friends for the big game next Sunday? If you’ve been drafted as a first-string munchie-maker, here’s your game plan: Make food the day before so you can relax and enjoy the game. Blitz them with finger foods, so you won’t need utensils that require post-game cleanup: Just a pile of napkins and some paper plates. No matter which team wins, you will score points for great food.
Getting together with a few friends for the big game next Sunday? If you’ve been drafted as a first-string munchie-maker, here’s your game plan: Make food the day before so you can relax and enjoy the game. Blitz them with finger foods, so you won’t need utensils that require post-game cleanup: Just a pile of napkins and some paper plates. No matter which team wins, you will score points for great food.
Goat cheese balls rolled in spices
These look colorful on a platter and pair well with beer and cocktails. Serve with thin crackers or crostini. If you are short on time, skip
the garlic and it’ll still taste great. Recipe from “Small Bites” by Jennifer Joyce; makes about 24 1-inch cheese balls.
1 small head garlic, unpeeled, cloves separated
3 Tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon finely chopped rosemary
Pinch each: salt, pepper, sugar
8 ounces soft, mild goat cheese
1/2 teaspoon each: salt and pepper
1 tablespoon fennel seeds, crushed
1 tablespoon crushed pink peppercorns
1 tablespoon poppy seeds or pimento
To caramelize garlic, place cloves in a small saucepan, cover with water, boil for 3 minutes. Drain, peel, and slice each clove into thirds. Heat olive oil in a saucepan over low heat; add garlic and lightly brown. Drain off the oil, add vinegar, rosemary, pinch of salt, pepper and sugar. Cook 3 minutes, until liquid is reduced to a thick syrup. Cool on a plate.
In a small bowl, mash goat cheese. Stir in the salt, pepper and caramelized garlic. Mix well; roll into one-inch balls. Place spices in separate bowls. Roll each cheese ball in a different spice to coat. Refrigerate overnight, then serve at room temperature with crackers or crostini.
Cheddar ‘frico’ chips
Make these crisp, lacy cheese wafers a day or two in advance, and store at room temperature in an airtight container. Slice up some salami to serve with the wafers. Recipe from “Martha Stewart’s Hors D’oeuvre Handbook;” makes 2 dozen, 4-inch wafers.
10 ounces sharp cheddar cheese,* grated on the fine holes of a box grater to yield 5 cups
1 tablespoon all-purpose flour
2 teaspoons fresh thyme
In a medium bowl, toss the cheese and the flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese into the pan to form a circle about 4 inches in diameter. Sprinkle thyme over the cheese. Cook until cheese is somewhat melted but not firm, 1 1/2 to 2 minutes. Using a spatula, turn cheese over; cook until firm and just slightly golden, 30 seconds to 1 minute. Transfer to a paper towel to cool. Repeat with remaining cheese. Store in an airtight container until ready to use.
*Be sure to use sharp cheddar; the mild variety doesn’t have enough flavor.
Orange-spiced chicken wings
Prep these the night before, then grill or broil just before serving. Recipe from “Great Food Without Fuss” by Frances McCullough and Barbara Witt; makes 4-5 servings.
1 1/2 cups buttermilk
1/3 cup maple syrup
2 oranges, halved and sections cut out
1 teaspoon cinnamon
About 20 to 25 chicken wings
Day before: Mix buttermilk and maple syrup in a large bowl. Briefly process orange sections and cinnamon in a blender to make a coarse puree. Transfer mixture to a bowl, then stir the orange mixture into the buttermilk. Add chicken wings; stir to coat. Cover and refrigerate overnight. When ready to serve: grill or broil, far enough from heat to prevent charring. Turn a few times, brushing with some of the buttermilk marinade. Discard any unused marinade. Serve warm.
Cheese and apple bread
This tastes best the second day and is great with pork or chicken. And so much more interesting than plain, boring, store-bought bread. Recipe from “Pure &Simple” by Marian Burros; makes 1 loaf. Make a few and freeze.
1/2 cup butter
2 eggs
2/3 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup peeled, shredded apples
1/2 cup shredded cheddar cheese
Combine butter, eggs and dry ingredients in a large mixing bowl; blend well. Stir in apples and cheese. Turn into a well-greased 9×5-inch loaf pan. Bake in preheated 350-degree oven about 50 to 60 minutes, until center of loaf tests done. Cool thoroughly before removing from pan.
Dill and garlic shrimp skewers
These are great with beer and perhaps a bowl of marinated olives. Recipe from Gourmet magazine; makes 18 skewers.
18 large garlic cloves, unpeeled
1 tablespoon dill seeds
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
1/2 teaspoon dried hot red pepper flakes
2/3 cup vegetable oil
18 eight-inch wooden skewers
18 large shrimp, shelled
In a saucepan of boiling water, boil the garlic for 15 to 20 minutes or until tender but not soft. Drain and discard peel carefully, leaving cloves whole. In a bowl, whisk together the dill seeds, fresh dill, lemon juice and red pepper flakes. Add oil in a stream, whisking, and whisk the marinade until it is emulsified. Thread a shrimp and a garlic clove onto the end of each skewer; arrange skewers, shrimp end down, in a bowl just large enough to hold them. Pour marinade over shrimp and cover bowl loosely. Chill for 3 hours or overnight. When ready to serve, drain shrimp, arrange in a shallow baking pan, and bake in preheated 425-degree oven for 1 to 2 minutes, until just cooked through.