Sip, Dip, and Let it Rip During Super Bowl XLIX With These Food and Cocktail Recipes

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Image credit: WikiMedia Commons

Super Bowl XLIX will pit the New England Patriots against the Seattle Seahawks in the American football event of the season. On Sunday, February 1st, 2015, pigskin fans everywhere will tune in to watch their favorite team battle for supremacy, with many opening their homes to friends and rivals alike as they watch sports history unfold. If yours is such a home, and if you’re tired of the same ol’ beers, dips, sandwiches, and toothpicked cubes of deli meat, then you’ll find great ideas here for ways to eat and drink beyond your usual routine.

Our friends and yours at CÎROC Ultra-Premium Vodka, Woodbridge by Robert Mondavi, and Sanctuary on Camelback Mountain have shared some remarkable recipes for drinks, dips, and main courses that will turn your Super Bowl party into a true eating-and-drinking event, and will blow the team-affiliated socks off your guests, no matter who they’re rooting for.


COCKTAIL SCRIMMAGE:

Help your guests start the party off the right way: by choosing their cocktail allegiance with these two luscious libation recipes from CÎROC Ultra-Premium Vodka.

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DOUBLE (DIP) COVERAGE:

These two fantastic dip recipes courtesy of Woodbridge by Robert Mondavi will get your creativity flowing like wine as they beg you to consider pairing them up with more than just potato chips. Get wild.

Woodbridge by Robert Mondavi Roasted Butternut Squash & Goat Cheese Pinot Noir Dip
Image credit: Robert Mondavi Wines

Woodbridge by Robert Mondavi Roasted Butternut Squash & Goat Cheese Pinot Noir Dip

Yield: 4-6 appetizer servings
Ingredients:

  • 1 pound butternut squash, cubed
  • 2 large carrots, peeled and chopped into large pieces
  • 3 bulbs garlic, diced
  • 2 tbsp olive oil
  • 2 tbsp pine nuts plus more for garnish
  • 2 tbsp goat cheese plus more for garnish
  • 2 tbsp fresh lemon juice
  • 1 tbsp Woodbridge by Robert Mondavi Pinot Noir
  • Zest of 1/2 lemon
  • Salt and pepper, to taste
  • Cayenne, to taste
  • 1 tbsp fresh chives, finely chopped (optional)

 Directions:

  1. Preheat oven to 375º.
  2. Toss first four ingredients in a medium-sized bowl.
  3. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.
  4. Add all ingredients to food processor and pulse until smooth.
  5. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or Ciabatta bread as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir.

*Entertaining Tip: Make the dip up to two days before you plan to serve. Dish it into an oven proof serving dish and heat for 30 minutes at 375°F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese. Suggest serving with Woodbridge by Robert Mondavi Pinot Noir.

Woodbridge by Robert Mondavi Cabernet Sauvignon Caramelized Onion Dip
Image credit: Robert Mondavi Wines

Woodbridge by Robert Mondavi Cabernet Sauvignon Caramelized Onion Dip

Yield: 4-6 appetizer servings
Ingredients:

  • 3 tbsp unsalted butter
  • 1 large onion, sliced into half rings
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon pepper
  • 1 tbsp Woodbridge by Robert Mondavi Cabernet Sauvignon
  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup plain yogurt
  • 2 tbsp chives, chopped

Directions:

  1. Melt butter over medium-low heat, then add onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water.
  2. When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove from heat.
  3. Add cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low-speed. Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste.
  4. Garnish with chives and serve at room temperature.

*Entertaining Tip: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature. Suggest serving with Woodbridge by Robert Mondavi Cabernet Sauvignon.

 


NEXT LEVEL DELICIOUSNESS

Take your party all the way with these two awesome recipes for Lobster Mac ‘n Cheese and Ham and Jam Sliders from Executive Chef Beau MacMillan of Arizona’s picturesque Sanctuary on Camelback Mountain.

Lobster Mac ‘n Cheese (Yields 4 servings)

Image credit: Sanctuary on Camelback Mountain
Image credit: Sanctuary on Camelback Mountain

 Ingredients:

  • 2 whole lobsters 1 lb. each
  • 1 lb. Gemelli pasta cooked
  • 2 oz. olive oil
  • 3 oz. butter
  • 1 whole shallot chopped
  • 1 1/2 cups fresh green peas
  • 8 oz. lobster broth (recipe below)
  • 4 oz. Mascarpone cheese
  • 4 oz. Fontina cheese
  • To taste salt and freshly ground black pepper
  • 2 oz. bread crumbs
  • Dish is garnished with chopped parsley and shaved black truffle

Preparation:

  1. Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.
  2. Cook pasta in boiling salted water for 8 minutes. Strain pasta onto a sheet pan, drizzle with olive oil and let cool at room temp.
  3. Remove lobster meat from shell, set claws aside and roughly chop remaining meat. Reserve lobster shells.
  4. Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallots lightly. Add fresh peas and lobster meat. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. Sauce should start to coat the pasta.
  5. Add Mascarpone cheese and Fontina cheese. Season with salt and pepper. Taste for flavor – more sauce can be added based on personal desired consistency.
  6. Place Lobster Mac ‘n Cheese in a buttered casserole dish and cover lightly with bread crumbs. Bake in the oven at 325˚F for 5 minutes. Remove from oven and garnish with shaved black truffle and parsley.

 

Lobster Broth (Yields 12 oz.)

Ingredients:

  • 2 whole lobster shells, meat removed
  • 32 oz. cold water
  • 8 oz. heavy cream
  • 2 each red ripe tomatoes chopped
  • 2 whole carrots chopped
  • 2 oz. olive oil
  • 1 oz. tomato paste
  • ½ bunch fresh tarragon

Preparation:

  1. Place a medium-sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
  2. Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduced to 1/3. Strain shells and reserve liquid.
  3. Add heavy cream and reduce to a desired consistency. Season with salt and pepper.

Ham and Jam Sliders (Yields 12 servings)

Image credit: Sanctuary on Camelback Mountain
Image credit: Sanctuary on Camelback Mountain

Cheddar Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. freshly cracked black pepper
  • 1/2 tsp. Kosher salt
  • 2 tsp. salt
  • 1 cup + 2 Tbsp. buttermilk
  • 5 Tbsp. unsalted butter, cut into ¼-inch cubes
  • 1 cup finely shredded cheddar cheese
  • ¼ cup chopped green onion, including tender green tops

Preparation:

  1. Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
  2. Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
  3. Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
  4. With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
  5. Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.

 

Red Pepper Jelly (Yields 2 1/8 quart)

Ingredients:

  • 3 large red peppers, seeded and sliced
  • 3/4 cups cider vinegar
  • 3 cups sugar
  • 1/4 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 package Certo liquid pectin

Preparation:

  1. Place peppers in a food processor and process until coarsely chopped, but not puréed.
  2. Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
  3. Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.

 

Snake River Farms American Bone in Ham 

Ingredients:

  • 1 large Snake River Farms American Bone-in Ham

Preparation:

  1. Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F, allow the ham to rest for 15-30 min. Keep covered with foil while resting.

Assembly:

  1. Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!

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