Super Bowl Sunday: Sneekys and Treats to Get You Through

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Super Bowl Sunday: Falcons vs. Patriots is bound to be a kicker! No matter who you're rooting for or how the game plays out, you'll definitely need a Sneeky in hand and easy-delicious snacks to munch on. 

 

 

If you're a Patriots Fan...

The Dark & Stormy

in the event that Roger Goodell gives the Super Bowl Trophy to Tom Brady post-deflatgate

  • 1.5 ounces Gosling's Black Seal Rum or any other dark rum
  • Splash of bitters
  • 1/2 cup of ginger beer
  • 1/2 lime 

to garnish: take a lime and paint white lines laces and stripes like a football           (pictured right)

 

 

If you're rooting for the Falcons...

Atlanta is known for it's juicy peaches. For the Falcons, make a Peach Margarita Sneeky! I happened to stumble on the most wonderful peaches at a farmer's market in LA, but frozen peaches will do just the trick!

  • 1 cup of frozen peaches, pureed (or fresh if you can find 'em)
  • 1 cup of tequila
  • 1/2 cup of fresh lime juice
  • 1/4 cup of triple sec
  • 1/4 cup of St. Germain elderflower

 

Something for everyone:

Popcorn with Kale-Pesto and Aged Gouda

  • 1 bowl of popped popcorn
  • 1 cup of aged gouda 
  • 1 cup of kale pesto (recipe below)

For the Kale Pesto:

  • 4 cups of kale
  • 2 cloves of garlic
  • 1 cup of olive oil
  • 1 cup of freshly grated parmesan 
  • salt and pepper to taste

combine all ingredients in a Cuisinart and pulse until blended 

 

Pantone's Color of the Year: Greenery

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Greenery is Panetone's Color of the Year, symbolizing new beginnings and revitalization.

With a divided social and political 2017, Greenery invokes a sense of calm and tranquility that will inspire you in the new year. The color is a versatile shade that adds a bright pop of color to neutrals, metallics, and darker shades. In the new year, I have incorporated it into my cooking and florals! 

 

Check out how I'm embracing Pantone's Color of the Year in my newest column in House Beautiful. Frozen sweet peas never looked (or tasted) so good with my Sweet Pea Bruschetta. It's delicious with crackers, or it can be used as a base for soups, sandwiches, and more!

Sweet Pea Spread

  • 2 scallions, roughly chopped
  • 1 tablespoon finely grated fresh ginger (use a Microplane)
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic
  • 2 tablespoons yellow miso
  • 1/2 cup mint leaves
  • 1 lemon, zested and juiced
  • 1/4 cup canola oil
  • 1 cup raw cashews
  • 1 pound frozen baby peas
  • Salt and pepper to taste

 

Put everything but cashews, peas, salt and pepper in a food processor and pulse until blended. Add the cashews and 1 1/2 cups of peas. Pulse until chunky, then pulse in the rest of the peas to your desired consistency. Season to taste. To make this canapé, dollop the spread on crackers of your choice.

How to Use This Sweet Pea Spread

  1. Make sweet pea soup! Just add chicken broth and veggies.
  2. Plate chicken or fish on top of it for a pop of beautiful color.
  3. Mix it into pasta, adding Parmesan and lemon zest.
  4. Smear it on a sandwich as a healthy condiment.
  5. Swirl it with sour cream for a quick dip. Fantastic!

Bite-Size Comfort Food Is Exactly What Your Christmas Party Needs

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Do you know what guests go crazy over when I'm hosting a party — even when I serve oysters, caviar and foie gras? The kiddie comfort food, like maca­roni and cheese. Especially when people are drinking — please! It's what they want.

Ultimately you want to put a smile on your guests' faces, and these recipes do it. They look so cute in their mini versions, and of course they're absolutely delicious!

Orzo Mac & Cheese

Serves 8

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 shallots, sliced
  • 2 garlic cloves, sliced
  • 6 sage leaves, torn
  • ¼ cup dry white wine
  • 1½ cups heavy cream
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon fresh grated nutmeg
  • 2 tablespoons truffle oil
  • 1 cup coarsely grated extra-sharp cheddar cheese
  • 1¼ cups freshly grated Parmesan
  • 1 16-ounce box orzo, cooked
  • Salt and pepper to taste
  • 1¼ cups fresh breadcrumbs
  1. Preheat oven to 375º Fahrenheit. Heat the butter and olive oil in a large saucepan over medium-low heat. Add the shallots and garlic and sauté for 2 minutes, then add the sage and wine; cook for 2 minutes more. Increase heat to medium-high and add the cream, stirring constantly, until it comes to a boil. Reduce heat to low for about 5 minutes, still stirring. Remove from heat.
  2. Stir in the lemon juice, nutmeg, truffle oil, cheddar cheese and 1 cup of the Parmesan. Mix with orzo; season with salt and pepper.
  3. Divide the mixture into eight 5-ounce ramekins. Mix breadcrumbs with remaining Parmesan and sprinkle over each, then bake until bubbling and lightly browned, about 20 minutes.

Taco Tartlets

Makes 24

Shells

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons ice water
  • 1 cup shredded sharp cheddar cheese

Filling

  • 1 cup sour cream
  • 2 tablespoons mild hot sauce
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 2 tablespoons green scallions, sliced
  • 1 cup crushed Doritos
  1. Preheat oven to 425º Fahrenheit. In a bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottoms and sides of a mini-muffin pan.
  2. In another bowl, mix all filling ingredients together. Place a spoonful of filling into each shell, mounding slightly. Sprinkle with cheddar cheese.
  3. Bake for 7 to 8 minutes, until meat is cooked through (if using a regular muffin pan, bake for 15 minutes). Remove tartlets from pan with the tip of a knife. Serve warm, or let cool and freeze for later use.

Lamb Sliders

Makes 30

  • 1 pound ground lamb
  • ½ cup chopped fresh mint
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • 1/4 cup grated Parmesan
  • ½ teaspoon red pepper flakes
  • 1/4 cup fresh lime juice
  • Canola oil spray
  • 2 teaspoons pomegranate molasses
  • 15 mini brioche buns, halved and toasted
  • 1 cup crumbled feta
  • 1 cup pomegranate seeds
  1. In a bowl, mix together the lamb, mint, garlic, cumin, Parmesan, red pepper flakes and lime juice. Using a 1 tablespoon measuring spoon, form 30 sliders.
  2. Heat a grill pan to medium-high and spray it with canola oil. Grill sliders for 2 minutes per side, or until done.
  3. Brush cooked sliders with pomegranate molasses, place on brioche buns and garnish with feta and pomegranate seeds.

Cashew-Blackberry Toasts

  • Sourdough bread or French baguette
  • Cashew butter
  • Blackberry jam
  • Fresh blackberries, sliced into rounds
  1. Slice bread 1/4 inch thick, toast and spread with cashew butter while hot.
  2. Drizzle with jam and garnish with blackberry rounds.

Get Ready to Party With Some Persimmon Punch

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Everything I like is in this punch! I had House Beautiful's 120th anniversary in mind when I created it. Persimmon has been an autumn favorite in America since the 1800s, and nothing says 'party!' like punch. Plus, it's easy because guests help themselves. Make it extra pretty by adding cranberry and rosemary-filled ice cubes, and top with dehydrated persimmon slices — they look like little flowers!

Permission Punch

Serves 6 to 8

  • 9 ounces dry gin, such as Ransom Spirits
  • 5 ounces persimmon syrup (see recipe below)
  • 6 ounces freshly squeezed lime juice
  • 1 bottle dry sparkling rosé

I like all ingredients very cold, so combine the gin, persimmon syrup and lime juice in a pitcher and place in the refrigerator; keep the bottle of sparkling rosé refrigerated separately. When ready to serve, pour everything into a punch bowl.

Permission Syrup

  • 2 cups cubed persimmon
  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon ground nutmeg

Place all ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until the liquid thickens slightly. Strain syrup into a jar. (The remaining persimmon is delicious — scoop it over ice cream, use as a jam or mix into whipped cream.)

 

Truffle and Scallop Pasta

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When I cook this pasta for a dinner party, I know I have a winner - the secret is my light cream sauce. The best thing about it? It tastes even better the next day, if you can believe it. So I make the sauce in advance, then whip up the pasta and sear the scallops before serving. In the fall, I elevate the dish by adding shaved black truffles. It's so easy, and they make it extra delicious! Click Truffle and Scallop Pasta for the recipe.