Super Bowl food: From wings to brie, here’s how to feed a crowd
Sure, it’s easy enough to toss Buffalo wings in the oven and warm them up. And who can say no to a pile of nachos? But if you really want to wow your guests at your annual Super Bowl party, think outside that box of fried chicken from the nearby fast-food joint.
Laura Laiben, owner of the Culinary Center of Kansas City, suggests you look to your regional cuisine specialties, and then expand.
So sure, if you’re from Buffalo, N.Y., you have the wings covered. But if wings are your thing in the more southern states, she suggests looking up recipes for Asian style wings.
Or, she points to Kansas City’s specialty (and we know this would work in Memphis, or any number of other “barbecue towns”).
“What about a tour of barbecue style? Purchase from various places, then make the side dishes to complement the meat,” she says. “Perhaps put up some table tents with education on the various styles, from K.C. to Texas.”
If wings or barbecue don’t strike your fancy, consider some of the latest trends in food, she suggests, and never underestimate the power of cheese.
“Take a Brie wheel, put apricot chutney on top, wrap in phyllo and bake,” she says. “Ta-da. Easy!”
A few other ideas from the chef:
- Mini ramekins filled with various flavors of hummus. Top some with olives or feta and serve with pita wedges.
- Old-fashioned sub sandwiches, but served on artisan bread and with locally cured meat. Arrange the sandwiches on a long board and cut into slices. Serve with condiments.
- Flavored popcorn: Think Parmesan and parsley, or cumin and curry.
Following is a recipe from the Kansas City Culinary School’s cookbook. Go to kcculinary.com and click on “The Kitchen Shop” to find this great book, which features recipes from some of the finest chefs in a city known for more than just barbecue.
This is a simple but impressive appetizer. A plus? The chutney makes a great hostess gift all on its own. But Laiben offers one hint for the host with too much on that plate: You can cheat and buy chutney, making this a snap to prepare.
- 12 ounces dried apricots, chopped
- 1 large red onion, peeled, diced
- 1 cup water
- 2/3 cup cider vinegar
- 2/3 cup golden brown sugar, packed
- ¾ cup tart cherries, dried
- 3 cloves garlic, fresh, peeled, finely chopped
- 2 teaspoons lemon peel, freshly zested
- ½ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 (8-inch) wheel brie cheese
- 1 (12-inch) sheet puff pastry
- 1 large egg, lightly beaten
- For the chutney, in a heavy medium saucepan add apricots, onion, water, vinegar, brown sugar, cherries, garlic, lemon zest, salt and cayenne pepper. Bring to a boil over medium-high heat and cook until all sugar is dissolved, stirring constantly. Reduce heat to medium-low and continue to simmer for 20 minutes or until all liquid is absorbed and chutney is thick, stirring occasionally.
- Remove from heat and set aside.
- For the cheese, preheat oven to 400 degrees. Unwrap cheese and place on a half-sheet baking sheet lined with parchment paper.
- Top with the pastry sheet. Gently stretch pastry over the edges of cheese to cover all sides. (You can decorate the top of pastry with scraps cut from the pastry, if desired.) With a pastry brush, lightly coat the top of pastry with egg. Place in oven and bake for 15 minutes or until deep golden brown. (If cheese leaks from pastry during baking, press pieces of foil over tear in pastry and continue baking.)
- Remove from oven. With a metal spatula, gently transfer cheese to a large serving platter. Arrange chutney around the cheese. Serve warm with French baguette slices, crostini or lavosh crackers.
- Makes approximately 12 appetizer servings.
- Tip: Don’t be afraid to use a prepared chutney if you are in a pinch.