Super Bowl Party Food Guide
Super Bowl Party Guide
It’s that time of year again. The sound of grown people screaming at the TV. Watching grown men chasing each other over a ball, you can probably guess its super bowl season again. So we’ve put together a guide for some super bowl foods and what to pair with them to win the party on game day.
Pregame Wine
We all like to get together and pre-game for the big game! It’s nice to have a smooth and easy sipper to enjoy with friends while getting ready for the big event. One of our traditions is to watch the Puppy Bowl, as an adorable warm up to the big game. What goes better with good friends and adorable puppies than a sweet refreshing glass of Moscato? Rosabianca Moscato has delicious honeysuckle, orange, and pear notes and that make it a refreshing and delicious glass of wine.
7 layer dip
This ultimate combination of Mexican flavors including refried beans, guacamole, sour cream, cheese, tomatoes, green onions, and black olives is a classic dip that’s easy to make. The best part is it can be made ahead of time, stored in the refrigerator, and served cold or at room temperature (LINK to 7 layer dip)
Rose Vineyards’ Symphony wine is the perfect wine to pair with this dip. This white wine is from one of CT’s newest wineries! This new, coming varietal has refreshing pineapple, citrus and tropical fruit notes that will quench the spices within the 7 layer dip. All of the great, tongue-tickling fruit flavors within the Symphony wine will pair well with the many flavors of the dip.
French Onion Beef Sliders
This is basically a bit of a fancy slider – delicious and easy to make, this is sure to take the party to the next level. (LINK to French onion beef sliders)
Some folks reach for a big IPA to drink with burgers – and that’s awesome. However, we think that beers with some toasty malts, caramel sweetness, and a dry, clean finish can work wonderfully with these sliders without being too heavy. Try Ommegang’s “My Watch has Ended” Brown Ale or Armada’s “Sorcerer’s Temple” Dunkel Lager.
If you want wine with this one, Try Chamard Winery’s 2015 Syrah – This full bodied Syrah has a rich fruity nose, with firm tannins that will pair well with the rich French onion beef sliders. The savory notes of anise and black pepper will pair perfectly with the intensely savory and rich French Onion style sliders.
Philly cheese steak queso dip
This dip is a party staple; you can’t have a party without it. It’s a unique twist to the dip category, and all the Philly cheese steak lovers will thank you for it. (LINK to the philly cheesesteak queso dip)
For beer, we like a crisper, cleaner, hopped-up, somewhat bitter IPA to cut through the delicious cheesy, fatty goodness of this dip. Try Connecticut Valley Brewing Company’s “Cross Country” IPA or Kent Fall’s Brewing Company’s “Line Aversion” IPA.
For wine, try R. Dee Winery’s Slainte – what’s more quintessential game day food than a Philly cheesteak? Pair this bold Petite Syrah with luscious blackberry and tobacco notes with the cheesy, decadent cheesteak dip. The firm tannins will cut through the rich cheese and refresh your palette to keep you coming back for more.
Bourbon Bacon BBQ Chicken Skewers
There has to be some sort of BBQ chicken at your super bowl party, or it’s really not a super bowl party. Instead of going the traditional route of chicken wings, try these instead. Your guest will really enjoy the mess free convenience of these BBQ chicken skewers. (LINK to the bourbon bacon bbq chicken skewers)
We think you can go in 2 directions with a beer pairing with this one. Something crisp but also a bit smoky can complement the BBQ tastes of this dish like schwarzbiers, rachbiers, etc. You can also go with a smooth, slightly creamy, more delicate IPA that won’t overpower the great flavors of this dish. Try Fox Farm Brewery’s “The Camp” Smoked Lager or New Park Brewery’s “Cloudscape” IPA.
For wine, try Hawk Ridge Winery’s Mad Hawk Spanish style blend – Bold, bright fruit and smooth tannins make this Spanish style wine a delicious accompaniment to BBQ! The fruitiness of the wine will compliment the sweet flavors in the BBQ and the smoother tannins will not over power the chicken. A very fun new wine to try.
Post Game Celebration
When your team brings home the big win, you need to celebrate! Paradise Hill’s Celebration sparkling wine is the perfect accompaniment to any touchdown dance you can come up with. Nothing says victory and rejoice, like a sparkling wine. Try one of CT’s best to celebrate the big Super Bowl win!
French Onion Beef Sliders
French Onion Beef Sliders
These French Onion Beef Sliders will be a huge hit with the crowd. Seasoned and buttery buns are packed with caramelized onions, melted cheese and flavorful ground beef to create the sort of appetizer that flies off of the plate.
What you’ll need
8 Tablespoons or 1 stick of butter
2 large sweet onions, sliced
2 pounds of ground beef
2 Tablespoons of beef base
1 Tablespoon of Worcestershire sauce
Salt and pepper
24 slider buns
1 pound of shredded swiss cheese
2 Tablespoons of sesame seeds
1 Tablespoon of fresh thyme
1 teaspoon of onion powder
1 teaspoon of garlic powder
How you’ll do it
Melt 2 Tablespoons of the butter in a skillet over medium heat.
Add onions and reduce the heat to medium low, stirring occasionally for about 25 minutes or until the onions are lightly caramelized. If the onions start to dry out or burn, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add beef to the skillet full of onions, increasing the heat to medium high and brown the beef. Mix with the onions as you go. Drain off excess grease.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the cheese and cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce, until well combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with sesame seeds, thyme, onion powder and garlic powder.
Baking for about 20 minutes, or until the cheese is fully melted and the tops of the rolls are lightly browned.
Serve and enjoy with your party crew, who will definitely snag these up quickly – and maybe ask for more!
Philly Cheesesteak Queso Dip
Philly Cheesesteak Dip
This hot, cheesy philly cheesesteak dip is one of the best queso dip you will ever have! It’s easy to make, a little bit zesty and a perfect addition to your game day grub.
What you’ll need
1 cup of chopped yellow onions
2 cups of chopped green bell peppers
1/3 cup of bottled zesty Italian dressing
8 ounces of cream cheese
¼ cup of plain greek yogurt
½ pound of white American cheese slices
½ pound sliced roast beef
Salt and pepper
¼ cup grated parmesan cheese
Sliced French bread
Tortilla chips
What you’ll do
Move oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Lightly spray your baking dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, add onion, pepper and Italian dressing. Stir frequently until onions become translucent and soften, about 5 minutes.
Add cream cheese to the pan and break it into chunks.
Once cream cheese starts to melt add greek yogurt and American cheese. Stir constantly until all the cheese melts. Turn heat off and stir into chopped roast beef. Season with salt and pepper.
Pour mixture into prepared baking dish. Bake for 15 minutes. Sprinkle with parmesan cheese, and bake for an additional 10 minutes.
Serve and enjoy with sliced French bread and tortilla chips!
Bourbon Bacon BBQ Chicken Skewers
There has to be some sort of Barbecue chicken at your super bowl party, or it’s really not a super bowl party. Instead of going the traditional route of chicken wings, try these Bourbon Bacon Barbecue Chicken Skewers instead. Your guest will really enjoy the mess free convenience of these Barbecue chicken skewers.
What you’ll need
8 ounces of Barbecue Sauce – We use Sweet Baby Ray’s Original Barbecue Sauce!
1/8 cup of bourbon
2 pounds of chicken breast
6 Slices of uncooked bacon
½ teaspoon garlic Powder
½ teaspoon onion powder
2 Tablespoons smoked paprika
3 Tablespoons brown sugar
2 teaspoons of salt & 1 teaspoon of pepper
What you’ll do
Heat your grill to medium-high.
In a small bowl, combine the BBQ sauce and bourbon and mix well.
In a food processor, combine your salt, pepper, onion powder, paprika, garlic powder, brown sugar, and bacon. Pulse until completely smooth, forming a paste.
Put the pieces of chicken in a bowl and rub with the paste. Once well coated, thread the chicken pieces onto skewers.
Place on the preheated grill, and cook for about 5 minutes per side or until cooked through.
Brush with the bourbon BBQ sauce mixture and cook for an additional minute on each side.
Pairing
We think you can go in 2 directions with a beer pairing with this one. Something crisp but also a bit smoky can complement the BBQ tastes of this dish like schwarzbiers, rachbiers, etc. You can also go with a smooth, slightly creamy, more delicate IPA that won’t overpower the great flavors of this dish. Try Fox Farm Brewery’s “The Camp” Smoked Lager or New Park Brewery’s “Cloudscape” IPA.
For wine, try Hawk Ridge Winery’s Mad Hawk Spanish style blend – Bold, bright fruit and smooth tannins make this Spanish style wine a delicious accompaniment to BBQ! The fruitiness of the wine will compliment the sweet flavors in the BBQ and the smoother tannins will not over power the chicken. A very fun new wine to try.
Red Hot Chicken Mini Pizzas & Riesling
Red Hot Chicken Mini Pizzas & Riesling
Heat things up with these Red Hot Chicken Mini Pizzas!
Whether you’re munching on it while binge watching your favorite TV show, or serving at your next party – it’s perfect for virtually any time and place!
Ingredients:
2 tablespoons Frank’s original red hot sauce
2 8” pre-made pizza crusts
¼ lb Colby jack cheese (shredded or sliced)
2 tomatoes, diced
½ red onion, diced
¼ lb rotisserie chicken (pulled apart and marinated in Frank’s hot sauce)
Blue cheese salad dressing
Celery and carrot sticks
Instructions:
- Heat oven to 425 degrees
- Spread 1 table spoon of Frank’s hot sauce over each crust, leaving ½ for the edge.
- Top with chicken, tomatoes, onion and cheese.
- Place pizzas directly on an oven rack. Bake 8-10 minutes.
- Cheese should be melted and crust should be golden brown.
- Slice and serve, alongside blue cheese dressing and celery sticks.
Don’t forget the Riesling! The combination of sweet and acidic is what makes Riesling a great match for spicier foods, taming the intense heat with a honeyed splash.
Sauvignon Blanc Paired with Mexican 7 Layer Dip Recipe
Who doesn’t love a good Sauvignon Blanc? Whether it’s from California, France, Chile, South Africa, or New Zealand you can always count on it being fresh and crisp. The perfect pairing with Ashley’s favorite 7 layer bean dip recipe. It’s the ultimate combination of Mexican flavors including refried beans, guacamole, sour cream, cheese, tomatoes, green onions and black olives. It’s super easy to make and can be made ahead of time, stored in the refrigerator and served cold or at room temperature.
What you’ll need:
- Refried beans
- Taco seasoning
- Guacamole
- Sour cream
- Shredded cheddar cheese
- Tomatoes
- Black olives
- Green onions
- Lime
- Salt & Pepper
How to do it:
- In a bowl, mix the refried beans and taco seasoning together.
- Spread the refried beans onto a casserole dish.
- On top of the bean spread, add your layer of guacamole. Add some salt & pepper and squeeze a lime over to get the extra flavor packed in.
- Add a layer of sour cream.
- Add a layer of diced tomatoes.
- Add a layer of sour cream.
- Top with your sliced olives and green onions.
- If you’d like the extra kick, add some chopped jalapeños.
- Cover and pop in the fridge! Easy peasy.
- When it comes to serving, it can be served chilled or at room temperature with a bowl of tortilla corn chips.
As always, adding wine make everything 10 times better – A gutsy, grassy white wine like Sauvignon Blanc will go with the crunchy corn tortillas, while the melted cheddar cheese will harmonize with an easy going wine like Grenache.
Valentine’s Day Wine Infused Strawberries
A delightful treat for you and your sweet heart on Valentine’s Day
What you’ll need:
– One Container of Strawberries (16 oz)
– One cup of white chocolate chips
– One cup of strawberry Moscato
– Pipette tubes
How it’s made:
– Start by melting your white chocolate chips. You can do this by boiling water in a double boiling pot. You only need about 1 inch of water, giving some space between the water and the top half of the boiler. If you do not have a double boiler, try using any pot and metal bowl combo that fit together securely. Once the water is boiling, reduce the heat to low, and add your chocolate chips to the top bowl.
– Remove the melted white chocolate from the heat after a majority of it has melted. If there are still clumps, no worries, the chocolate will continue to melt as you stir it around. Stir until smooth.
- (Optional) Add a few drops of red food coloring to bring your white chocolate to a sweet pink or a romantic red! Next, dip the strawberry ends into the melted white chocolate and twist the strawberry around to get all sides covered.
- (Optional) Before the white chocolate hardens on the strawberries, quickly roll through some heart-shaped sprinkles. How cute!
– Now for the fun part – fill the pipettes with your strawberry Moscato, insert into the strawberries and enjoy!
Like Moscato?
Check out Shirley’s White Chocolate Chip Cookie and Moscato recipe and paring.
Want to make your own Moscato d’Asti? Musto Wine Grape Company is New England’s largest supplier for home winemaking products and services. We’ll get you set up with all of your juice, grape and equipment needs and have you on track to making your own perfect pairing. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more. We look forward to hearing from you!
Cabernet Chocolate Cake Recipe
National Chocolate Cake Day is on January 27th!
Celebrate by trying our dark chocolate red wine cake recipe. This decadent cake, smothered in sweet red wine raspberry sauce is sure to please your pallet.
What you’ll need for the cake:
- 2 cups of sugar
- 1 ¾ cups of all purpose flour
- ¾ cup of dark cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 eggs
- 1 cup of buttermilk
- 1 cup of cabernet sauvignon
- ½ cup of light olive oil
- 2 tea spoons of pure vanilla extract
What you’ll need for the glaze:
- 2 cups of heavy cream
- 1 cup of Cabernet Sauvignon
- 1 ½ cups of bittersweet cocoa powder, preferably 60% cocoa
- 3 tablespoons of corn syrup
- ½ cup of granulated sugar
- 1/8 teaspoon of salt
- 4 tablespoons of softened butter
What you’ll need for the red wine raspberry sauce:
- 2 containers of fresh raspberries
- ¾ – 1 cup of sugar
- 2 table spoons of cabernet sauvignon
Baking Instructions:
Sift all dry ingredients and mix together into one bowl.
Add wet ingredients to dry ingredients and mix well.
Pour batter into two round cake pans.
Bake at 350 for about 28 minutes, check with tooth pick inserted into the center. If it comes out clean, you’re good to go! Remove the cake from the oven and allow to cool.
Glaze Instructions:
In a pan over medium heat, add the chocolate and cream and stir until combined.
Add the corn syrup and mix until combined.
Remove from heat.
The consistency should thicken as it cools, making it easier to spread around the cake.
Sauce Instructions:
Combine the raspberries and sugar in a small saucepan, mashing the raspberries.
Bring to a boil then turn down to a simmer.
Simmer for about 3 minutes and then add in your Cabernet Sauvignon. Continue to simmer for 1 minute.
Remove and let cool.
Once all parts are cooled, spread glaze around. Spread the raspberry sauce, between the two layers of cake. Pour more raspberry sauce over the cake if desired and Enjoy!
Cellar Upgrades: Noblesse
Here is a great product you can use to help fix your wine..
Ever have a wine that’s high in alcohol?
That has a sharp tinge to the mouthfeel?
Then Noblesse is something you want to have in your cellar.
Noblesse is a natural nutrient that is used to help soften wines. Sometimes our grapes are high in brix an we can’t help but have a high alcohol wine. A by product of this is have a “burn” or “hot” sensation at the end of the palate. Or our wines are tasting a little too “sharp” for our liking.
Adding a dose of Noblesse will help soften your wine’s mouthfeel giving the perception of a rounder, silky mouthfeel, while reducing any sulfur smells and any burning sensation from high alcohol wines. Noblesse also helps aid in malolactic fermentation, so you can use this even if your wine is still going through malo.
We hope you consider adding Noblesse to you winemaker’s toolbox!
Hope to see you soon!
www.juicegrape.com – 877.812.1137 – sales@juicegrape.com
The Importance of Pruning Your Home Vineyard
After a holiday respite, when the thermostat plunges downward, comes every grape growers’ favorite task: winter pruning of the vines. This arduous process is integral to the health of the grapevine and its next vintage.
When:
- In late winter to early spring (February-April). In this dormant period, the sap and water runs down from the cordons of the plant into the trunk and roots, allowing the plant to winterize. This cold hardiness will improve over time and the life of the plant. Once the plant has endured the freezing temperatures of the winter, it will be ready to prune.
Why:
- Any grower who has attempted to work with grapes, knows that they are incredibly hardy and vigorous plants. Without aggressive winter pruning, removing approximately 90% of the previous years’ growth, the grapevines will continue to grow vigorously and become and entangled mess upon the trellis. All of the added weight can break the trellis and will generate too much foliage to allow the grapes to receive proper sunlight. The extra foliage can also allow diseases to carry over from the prior growing year, giving them an early head start as soon as temperatures rise.
How:
- There are two main methods of grapevine pruning: cane pruning and spur pruning. In cane pruning, the grower will select the two or four most inner canes closest to the trunk and keep those as renewal canes and remove all of the other growth. On some hybrid or native plants, you could be removing some canes that run 15 feet long! You can’t kill a grapevine, so no need to worry about the large amount of plant material you are removing. It should be about 80-90% of the growth from the former year.
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