Recipes: Serve Up Something Savvy for Superbowl

Whether you’re watching the Superbowl or the Puppy Bowl on February 6th, make sure you impress your friends by serving them something a little different. If you’re like me, you celebrate the Superbowl as an excuse to eat food, lots of it. In fact, the only reason I know who’s playing this Sunday is because I linked the NFL site for the sake of this post. So whether you’re partying for the game or partying for the food, we all know and love the typical Superbowl Sunday fare. But this year consider spicing it up a bit! Your friends who are only pretending to be interested in the game (me) will secretly appreciate your creative food for giving them something else to do!

Shake up your traditional nachos and wings with these fun recipes assembled by Huffington Post. Try recipes like “Chocolate Beer Truffles” (ingenious superbowl combo), “Hummamole” (yes. the two best dips -hummus & guac – combined), “Tequila Mango Salsa” (my favorite alcohol and my favorite fruit, I’ll be making a double batch), “Roasted Tomato and Goat Cheese Jalapenos Peppers”, and “Fig Glazed Burgers with Red Onion Jam.” Are you drooling yet? Cause I am.

Wondering about dessert? Isn’t it obvious. CUPCAKES. The SuperBowl Cupcake – Chocolate cake, maple cream cheese frosting, and bacon streusal! OH YES. You’re guests will never leave. Recipes for all of the above are printed after the jump.

 Chocolate Beer Truffles
Makes 28 1/2inch Truffles

· 9 oz. dark chocolate, 65% cacao
· ½ cup heavy cream
· 3 tablespoons of beer
· 1/3 cup unsweetened cocoa powder, Dutch process

1. Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Slowly and gently stir in beer. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.

2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bakesheet. Dust truffles with unsweetened cocoa powder to finish.

A few notes:

1. Your palate your preference, so use any beer you enjoy.
2. Keep a wet towel near to wipe your hands between each truffle for ease of rolling.

Guacamumus or Hummamole (Avocado Hummus) Recipe
(Original recipe)


  • 1 avocado, peeled and pitted
  • 1 (15 oz.) can of chickpeas, drained
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped red onion
  • 3 cloves garlic, peeled and smashed
  • 2 Tbsp. tahini (optional)
  • 1 Tbsp. olive oil
  • 1 lime, juiced
  • 1 tsp. cumin
  • 1/4 tsp. salt (more or less to taste)

Method:Combine all ingredients in a food processor and blend until smooth.  Add in a few extra tablespoons of water to thin out the consistency if you’d like.

Tequila Mango Salsa

3 mangoes
2 tomatoes
2 tbsp of tequila
2 tbsp of finely chopped cilantro
juice of two limes
1 jalepeno — Add more for a hotter salsa. I tend to use 2 or 3 and vary the type of chili.
salt–to your taste

Roasted Tomato and Chevre Chiles

Ingredients: 12 jalapenos, 2 cloves roasted garlic, 1/2c Vidalia onion, 4 oz your favorite goat cheese, 1/2 c sharp cheddar, zest of 1 lime, juice of 1/2 lime, 2 roasted tomatoes ( quarter tomatoes, drizzle with olive oil, salt and pepper then cook at 400 degrees for 20 minutes), tbsp cilantro, 1/2 c panko bread crumbs, little bit of paprika and tsp of cumin.

1. Halve the jalapenos and use gloves to remove all seeds and the white membrane either by hand or with a melon baller. It may seem like this precaution isn’t necessary, but I know from experience that hurrying this part of prep can lead to some extreme pain. If you want to mellow the heat of the chiles you can either roast them or bring a pot of water to boil and blanch them once or twice.
2. Finely dice the onion and mash the garlic with the flat blade of your knife and then toss them both in a medium low heat pan to sweat.
3.While this is going on, start the rest of the filling by mashing the chevre, cheddar, roasted tomatoes, lime zest, cumin, half the breadcrumbs and the onion garlic mixture.
4. Stuff the jalapeno halves with the cheese mixture and spread them out on a baking sheet before sprinkling the rest of the breadcrumbs over it all.
5. Bake for 20 minutes at 250.
6. Before serving make sure you have a nice ale or lager. I’ll recommend Rogue Brewery’s Double Dead Man Ale this time around.

Fig-Glazed Burgers with Red Onion Jam
adapted from Southern Living, July 2010
makes 4 burgers

Red Onion Jam

  • 4 cups thinly sliced red onions (about 2 medium or 1 large)
  • 1 tsp olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 3/4 tsp. chopped fresh thyme


  • 1 1/2 pounds ground beef
  • 2 Tbs. chopped fresh oregano
  • 1 tsp. kosher salt
  • 1 Tbs. Dijon mustard
  • 1/4 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 3 Tbs. fig preserves
  • 4 (1/2-oz) Meunster cheese slices
  • 4 hamburger buns, split and toasted

Saute the onions in hot oil over medium-high heat in a large skillet for 10 minutes.  Stir in the sugar, vinegar, and thyme, reduce heat to low, and cover and cook an additional 10 minutes, or until onion is very tender.  Remove from heat and keep warm.

Prepare grill and heat to medium-high (350-400 degrees), and grease grates with vegetable oil using a paper towel and tongs.  Gently stir together all the ingredients for the burgers (through black pepper) and shape into 4 (1/2-inch) patties.

Grill patties 5 minutes on each side.  Brush each patty with fig preserves and top with a slice of cheese.  Grill an additional 2 minutes, or until beef is cooked and cheese is melted. 

Serve on buns with red onion jam.

Super Bowl Cupcakes

Chocolate Cupcake

· 1 cup sour cream
· 1 teaspoon baking soda
· 2 cups flour
· ½ cup Dutch process cocoa powder
· 1 cup unsalted butter
· 1 cup granulated sugar
· ½ cup light brown sugar
· 1 teaspoon salt
· 2 eggs, plus 2 egg yolks
· 1 tablespoon vanilla

1. In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.

2. Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Maple Cream Cheese Frosting

· 1 cup cream cheese, softened
· ½ cup butter, softened
· 2 cups powdered sugar
· 1 teaspoon vanilla
· 4 tablespoons maple syrup

1. Using mixer beat cream cheese and butter until light and fluffy on medium low speed. Add powdered sugar and beat until smooth and creamy. Add in vanilla and maple syrup and beat until combined.

Bacon Streusel

· 1/8 teaspoon black pepper
· 1/4 teaspoon cayenne
· 3 tablespoons dark brown sugar
· ½ cup slivered almonds
· 8 pieces of bacon

1. In a bowl whisk black pepper, cayenne, brown sugar almonds. Transfer mixture and cooked and cooled bacon to food processor bowl fitted with a blade and pulse in three 2 second bursts. Alternatively, place contents in a Ziploc and crush with a rolling pin.

Top cupcakes with frosting, then bacon streusel. Enjoy the game…or at least the food.


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