This was a Super Simple Super Bowl - only family, which suited me just fine, because I wanted to keep it simple and keep the garbage to a minimum. I was thinking about how I like salad on pizza, so I decided to do a similar thing. I took standard chicken wings and put THEM on top of salad. It wasn’t just any old salad, it was a really yummy Caesar salad. Email me for the dressing recipe, it’s not mine, but it IS fantastic.
I also made these wonderful fries, which I forgot were made with butternut squash when I bought sweet potatoes.
But they were really good, even though I’m not entirely sure they were the appropriate accompaniment to my Winged Salad.
My favorite commercials:
Every Clydesdale one, especially when the really hot horse saved Daisy from the circus:
The E-trade baby traders:
Monster.com with the guy working under a moose rump, indicating that he might need a new job:
Dessert was quite refined -
Red Wine Syrup Soaked Apples Stuffed With Raisins, Walnuts and Honey.
(Makes 6 stuffed apples)
2 cups red wine
1 cup sugar
2 tbls. lemon juice
2 cinnamon sticks
4 big pieces orange and/or lemon rinds
6 granny Smith apples
½ cup walnuts, toasted and chopped
½ cup raisins
¼ cup honey
Mix together wine, sugar, cinnamon sticks and orange and/or lemon rinds in a large wide sauce or sauté pan. Bring to the boil and let simmer on lowest heat, while getting other ingredients ready.
Meanwhile, core apples. Peel off skin, leaving the bottom third on. (It helps the apple keep its shape.)
Mix together walnuts, raisins and honey in small bowl. Place a small ball of crumpled foil in the bottom of each apple, like a plug. Keep in place with a toothpick. Spoon the nut and raisin mixture into the center of each apple. Fill up to the top.
Carefully place each apple in the simmering red wine syrup, sitting up nicely. Cover and simmer for 15 to 20 minutes until the apple tests done with a toothpick. Remove from heat and allow to cool in syrup. Remove foil plug and toothpick before serving. Spoon syrup over each stuffed apple and serve warm, at room temperature or cold…with or without ice cream and/or whipped cream.
Make sure to remove the cinnamon sticks and rind from syrup before serving.
