An Un-Superbowl Menu

In classic Superbowl Sunday fashion, I prepared a feast of appetizers and finger foods last Sunday evening. However, my boyfriend and I were boycotting the game because neither of our teams made it in. Instead of watching the big game, we decided to start watching the Oscar Best Picture nominees. In honor of the upcoming Oscars, I kicked up the standard Superbowl menu and made it something sophisticated. Even better, most of the items were 5 ingredients or less! Wahoo! Finally, easy elegant appetizers for entertaining. Check out the spread below:

Garlic Goat Cheese-Stuffed Papadew Peppers: Yields 6 Servings
10 oz garlic and herb goat cheese, at room temperature
2 T heavy cream or milk
1/2 lb preserved papadew peppers, drained
2 T balsamic glaze or reduced balsamic vinegar

Mix together goat cheese and cream or milk. Put into a pastry bag fitted with a large round tip. Pipe into peppers and place on a serving platter; drizzle with balsamic glaze.


Balsamic- Marinated Mushrooms: Yields 6 Servings
1 cup prepared balsamic vinaigrette
10 oz Cremini mushrooms, cleaned

Preheat oven to 350. Combine vinaigrette and mushrooms in a small baking pan. Bake just until mushrooms are tender, about 10 minutes. Let cool and pack tightly into an airtight container, making sure to cover the mushrooms completely with the vinaigrette. Refrigerate for at least 4 hours or preferably overnight.


Tarragon Deviled Eggs: Yields 6 Servings (2 Eggs Each)
6 eggs
1/4 mayonnaise
2 T honey Dijon mustard
1 t white wine vinegar
1/2 t lemon zest
1 T chopped fresh tarragon
salt and pepper, to taste
2 spears Herb Pickled Zucchini, sliced 1/2-inch thick (optional garnish)

1. Place eggs in a small saucepan and cover with water. Cover pan and bring to a boil. Turn off heat and let sit for 12 minutes. Drain and rinse under cold water until cool.
2. Slice eggs in half lengthwise and scoop out yolks. Transfer yolks to a food processor. Add mayo, Dijon, white wine vinegar, and lemon zest. Process until smooth. Pulse in tarragon, salt and pepper, to taste. Transfer to a pastry bag fitter with a large star tip and pipe yolk mixture into eggs whites. Top each half with a pickled zucchini slice, if using. Otherwise, top each with a leaf of tarragon.


Roasted Fingerling Potatoes with Truffled Creme Fraiche and Chives: Yields 6 Servings
8-10 oz fingerling potatoes, halved lengthwise
2 T olive oil
salt and pepper, to taste
2 T minced chives
3/4 cup creme fraiche
2 t truffle oil

1. Preheat oven to 400. Toss potatoes with olive oil, salt and pepper on a foil-lined baking sheet. Roast, turning occasionally, until tender and golden brown (about 35 minutes). Transfer to a serving plate and sprinkle with chives.
2. Meanwhile, combine creme fraiche and truffle oil in a small bowl.


Homemade Gluten-Free Pita: Yields 6 Small Pita Breads
2 cups gluten-free all-purpose flour
2 t xanthan gum
1/2 t salt
1 pkg active dry yeast
1 t baking powder
1 cup warm water
1 t cider vinegar
1 T agave
2 T olive oil

1. Place pizza stone in the oven and preheat to 475 for 1 hour. Place parchment paper on a pizza paddle or the under-side of a baking sheet. Lightly dust with gluten-free flour.
2. Combine flour, xanthan gum, salt, yeast and baking powder in the bowl of a standing mixer using the paddle attachment.
3. In a separate bowl, whisk together water, cider vinegar, agave and oil.
4. Add liquid ingredients to the standing mixer and begin beating at a slow speed. Raise the speed to medium and beat until the batter forms "arms" between the beater and the sides of the bowl. It should make a slapping noise, about 6-7 minutes. (If the arms don't form, add additional water, 1 tablespoon at a time, until they do.)

5. Using a medium ice cream scoop, scoop the patter and place on the floured parchment paper. Using an oiled spoon, spread the batter into a thin large-ish circle. Depending on the size of your pizza stone, you might have to make the pita in 2 batches. If so, be sure to use a fresh piece of floured parchment paper.
6. Slide the parchment onto the pizza stone and bake for 4 minutes. Flip the pita and bake for 2 additional minutes on the other side. Cool before slicing or splitting.
The pita is best made and eaten the same day. However, leftovers can be wrapped with foil and store at room temperature. Just heat in the microwave for 30 seconds before serving. Serve it along with crudite and hummus for a tasty appetizer.


This was a very diverse and delicious spread. For my boyfriend, I also served steamed shrimp with homemade Basil-Walnut Pesto (recipe already posted). In the summer, I made a few batches of pesto and froze them in small containers for winter uses just like this. Just another simple idea. Hope you enjoy them!

I plan on making an early Valentine's Day dinner for my boyfriend and I tomorrow night complete with souffles and profiteroles. Be sure to check back to see how it went.