With the big game just a few days away, I’ve got my eye on the menu. I don’t usually host the Super Bowl party (our friends have much bigger screens than we do) but I always bring my share of food. These new takes on game day classics are sure to get everyone cheering.
Mexican 7-Layer Dip is always popular, but why not create a new twist to the familiar? A Greek version quickly came to mind. It’s attractive, easy to assemble and serves a crowd.
Greek 7-Layer Dip
Makes 1 9-inch pie plate serving up to 2 dozen
- 1 1/2 cups crumbled feta cheese, divided
- 1 large roasted red pepper, from a jar (1 heaping 1/2 cup)
- 2 scallions, cut into 2-inch lengths, plus 1/2 cup thinly sliced
- 1 large garlic clove
- 1/2 teaspoon fresh lemon juice
- 1 bar (3 ounces) cream cheese
- 1 container (16 ounces or 2 cups) prepared hummus
- 1 can (4.5 ounces) chopped green chiles, undrained
- 1 cup Greek yogurt (0% or 2%)
- 1/2 cup light or regular mayonnaise
- 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped (3/4 cup)
- 3/4 cup pitted kalamata olives, coarsely chopped
- 1 large bag pita chips
Puree 3/4 cup of the feta cheese with roasted pepper, the 2 scallions, garlic and lemon juice until minced. Add cream cheese, continue to process until smooth; set aside.
Mix hummus and greens chilies; set aside. Mix yogurt and mayonnaise; set aside.
Spread hummus over the bottom of a 9-inch deep-dish pie plate or similar size dish, followed by roasted red pepper mixture, and then the yogurt mixture. Sprinkle on artichoke hearts, then olives, then remaining 3/4 cup feta. (Can be covered and refrigerated overnight.) When ready to serve, sprinkle with remaining scallions and serve with pita chips.
This year I’ve decided to roast chicken legs rather than wings. They’re bigger, meatier and cheaper.
Roasted Lemon-Garlic Drumsticks
- 16 drumsticks, about 4 1/2 pounds
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and ground black pepper
- 1/2 cup each: fresh lemon juice and chicken broth
- 4 medium garlic cloves, minced
Toss drumsticks with oil, oregano and a light sprinkling of salt and pepper in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray; arrange drumsticks in a single layer.
Adjust oven rack to lowest position and place pan in cold oven. Turn oven on and heat oven to 450 degrees. Roast until legs are golden brown on bottom, about 30 minutes. Remove drumsticks from oven and use a metal spatula to turn them; continue to roast until golden brown, about 10 minutes longer.
Meanwhile mix lemon juice, chicken broth and garlic. Pour over drumsticks and return to oven; continue to cook until lemon juice mixture reduces to sauce consistency, about 5 minutes longer. Arrange drumsticks on a serving platter, drizzle with sauce, and serve.
Brownies are classic at gatherings like this. Almond-flavored cream cheese frosting and dried cherries seem just right for this time of year.
Brownies With Cream Cheese Frosting and Dried Cherries
Makes 2 dozen
- 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Vegetable cooking spray
- 4 ounces bitter or semisweet chocolate
- 2 ounces unsweetened chocolate
- 1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, divided
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs, beaten
- 12 ounces (1 1/2 8-ounce packages) cream cheese, at room temperature
- 2 cups confectioner’s sugar, divided
- 3/4 cup dried cherries, chopped (or cherry flavored dried cranberries)
- 5 teaspoons milk
- 1/4 teaspoons plus 1/8 teaspoon almond extract, divided
Adjust oven rack to lower middle position and heat oven to 325 degrees. Cut a sheet of heavy-duty foil to fit across the bottom and up and over the long sides of a 15-by-10-inch rimmed cookie sheet to act as a sling to remove brownies from pan. Spray pan with vegetable cooking spray, fit foil in pan and spray foil.
Mix flour, salt and baking powder in a small bowl; set aside. Melt chocolates and 10 tablespoons of the butter in a large bowl over a pan of simmering water. Remove from heat; stir in sugar and vanilla. Add eggs; stir until mixture turns from grainy to smooth and glossy. Stir in dry ingredients until just incorporated.
Pour batter into prepared pan; bake until just firm to touch, 12 to 15 minutes. Remove pan from oven and cool brownies for 5 minutes. Use foil sling to transfer them to a wire rack to further cool.
Meanwhile, use an electric mixer to beat cream cheese, 1 cup confectioner’s sugar, remaining 3 tablespoons butter and 1/4 teaspoon almond extract until smooth. Mix remaining 1 cup confectioner’s sugar, milk and 1/8 teaspoon almond extract to make glaze. Place in a piping (or sandwich) bag.
Dollop cream cheese frosting over brownies, and then spread evenly. Sprinkle with cherries. (If using a sandwich bag, snip a tiny opening at one corner.) Pipe glaze over cherries and cream cheese. Cut into squares and serve.