kosher kitchen

Getting ready for the oh-so-yummy big game


In many homes, Super Bowl Sunday — Feb. 13 — has taken on the characteristics of a holiday, right down to the rituals and foods associated with the big day.

Despite the lingering pandemic, the game and its halftime show will go on and people everywhere will watch.

Whether you love it, hate it, or couldn’t care less, the hype, mostly about the commercials, regional pride (depending on who plays and where you live) and, of course, the food, give this day almost as much status as a national holiday. Luckily for us, the day is “Super Bowl Sunday,” so if we choose to participate, we can do so get to to the fullest.

America loves its sports and the food that goes with it — hot dogs with baseball and everything else with the Super Bowl. Maybe that’s why they call it “Super!”

While a “successful” party really needs no more than lots of cold drinks and some chips (and a win by our favorite team), a “memorable” party needs much more than that — especially when the home team’s not in the game.

While wings are a Super Bowl staple, my selection this year tilts decidedly dairy, with some pareve options.

However you enjoy the day, stay safe, have fun — and may your team win!

Powerful Curry Dip (Pareve)

This can be doubled or tripled. Place a large bowl in a larger one filled with 5 or 6 ice cubes in the bottom. It will stay cold enough through the game.

1 cup mayonnaise (full, low, or non-fat)

3 to 4 Tbsp. chili sauce

1 Tbsp. curry powder

1 Tbsp. Worcestershire sauce

2 garlic cloves, minced

1 onion, minced

1 Tbsp. white horseradish

OPTIONAL: Pinch cayenne pepper, or to taste

Mix all ingredients together in a serving bowl. Chill overnight. Stir before serving with raw vegetables, crackers, or pita chips.

Pita Treats (Pareve or Dairy)

This can be made ahead and can be multiplied many times over for a big crowd. It has far less fat than the store bought kinds and is less expensive.

4 large pita rounds

Olive oil or Olive oil spray, either store bought or your own

Version 1:

1 Tbsp. garlic powder

1/2 tsp. salt

1 Tbsp. onion powder

1 tsp. paprika or smoked paprika

Version 2:

1 Tbsp. cinnamon

2 Tbsp. sugar

Version 3:

3 to 4 Tbsp. grated Parmesan cheese

1 Tbsp. onion powder or garlic powder

Preheat the oven to 375 degrees. Line several rimmed baking sheets with foil. Set aside. Mix the garlic powder, salt, onion powder and paprika together in a small bowl or cup. Set aside. Mix the cinnamon and sugar in a small bowl. Set aside. Mix the parmesan and garlic or onion powder together in a small bowl. Set aside.

Cut the pita breads in half so you have two flat circles. Stack the pitas on top of each other and cut into six or eight wedges. Place on as many cookie sheets as kinds of pita you want to make.

Lightly spray all the pitas with the olive oil spray. Sprinkle the garlic (and or parmesan) on one-third of the triangles, the cinnamon and sugar on another third and the Parmesan cheese on the rest. Bake for 5 to 10 minutes, until the pitas are lightly golden. Let cool and store in separate plastic bags.

Traditional Macaroni and Cheese (Dairy)

This is great for a Super Bowl party. It is also a good meal or a side dish. Ok, it’s NOT cholesterol friendly, but it is only once a year!

1 stick butter

1/2 cup flour

1 quart skim milk

1-1/2 to 2 cups regular milk 

3 cups grated sharp white cheddar cheese*

2 cups grated Monteray Jack cheese*

2 cups grated mild white cheddar cheese*

1 pound elbow macaroni

1 bunch chives, minced

1 to 2 cloves garlic, minced

1 cup bread crumbs

4 Tbsp. butter, divided in half

Salt and pepper to taste

Paprika, to taste

Optional: 1 onion, finely chopped and sautéed until lightly golden

*You can use any cheeses you like except mozzarella. Some Smoked Gouda is a nice addition.

Heat the oven to 375 degrees. Butter a large, deep lasagna pan. Set aside. Place the grated cheeses in a bowl and toss to mix them. Set aside.

Heat a large pot of boiling water. Add the pasta and cook until just barely al dente. The pasta should still be a bit hard on the inside. Drain and rinse with cold water.

While the macaroni is cooking, heat the milk in a large saucepan until just steaming.

While the milk is heating, Place the full stick of butter in another, large saucepan and melt it over medium heat. Add the garlic and mix. Add the flour and whisk for one minute or a bit more. Slowly pour the hot milk into the flour mixture, whisking the entire time. Use a ladle if you can’t lift the pot holding the milk.

When all the milk is in the pot, whisk vigorously for about 3 to 5 minutes or until the mixture becomes smooth and thick and starts to bubble. Turn off the heat and add the cheeses, stirring or whisking constantly until the sauce is smooth. If it is too thick, add a bit more milk and whisk until smooth. 

Pour half the macaroni into the casserole dish and add half the cheese sauce. Mix well. Pour the rest of the macaroni into the pot with the cheese sauce and mix well. Pour over the rest of the macaroni and mix. 

Melt the remaining butter in a medium microwavable bowl. Add one clove of minced garlic, if you like. Add one cup of breadcrumbs and mix well. Season with salt, pepper and paprika, to taste. Sprinkle the breadcrumbs over the macaroni and bake at 375 degrees until browned and bubbly, about 30 to 35 minutes. Serves 8 to 12.

Chocoholic Cake (Dairy)

I would assume this recipe came from Hershey at one point, though I have never found it — even in a Hershey Recipe book someone once gave me! I got it (already adapted) from a friend more than 35 years ago. I have changed it and adapted it even more. The frosting comes from a recipe I made up when I had to frost two cakes for a chocolate loving friend.

The glaze is a simple glossy glaze that adds some deep dark chocolate flavor. This tall elegant cake is a showstopper and fun for a celebration. 

2 sticks of butter at room temperature (leave out overnight)

1-1/2 cups sugar

8 eggs at room temperature

1 Tbsp. pure vanilla extract

2 cans Hershey’s syrup or Hershey’s Special Dark syrup

2 cups self-rising cake flour 

In a mixer, cream the butter and the sugar. Add eggs one at a time, blending completely after each. After all the eggs are added, beat on medium-high for one minute until very light and fluffy.

Reduce speed and add the syrup and vanilla. Remove the beater blades and stir in the flour by hand in three or four additions.

Grease and flour three 9-inch pans and divide the batter equally among them. Bake at 350 degrees, 25 to 30 minutes. Let cool. Remove from pans and place on individual racks or plates to cool completely.

Chocoholic Frosting (Dairy)

8 squares excellent quality unsweetened baking chocolate

2/3 cup medium or light cream

6 Tbsp. butter, softened

1 Tbsp. pure vanilla extract

1-1/2 to 2 boxes (pounds) confectioner’s sugar

Melt the chocolate with the cream, stirring almost continuously just until barely completely melted. Remove from the heat and stir to melt the last bits of chocolate. Let cool 2 to 3 minutes, stirring frequently. 

Transfer the chocolate to the bowl of mixer. Mixing slowly, add the butter and mix until completely incorporated.

Add the vanilla extract. While the beater is still on slow, add the sugar one spoonful at a time, beating well after each addition.

Once all the sugar is added, beat on medium-high speed until the frosting is cool and is spreadable consistency. If too thick, add more cream. If too thin, add more sugar. Makes enough for three layers.

Assembly: Place one layer on a pretty platter, rounded side down, and frost the top of that. Carefully place the second layer on top, trim the rounded top to make it flat, and frost the top of that one. Place the third layer on the top and frost the sides (leave the rounded top) and then the top. Pipe the frosting if you like. Serve as is or drizzle with the glaze from the recipe below. OR, you can decorate with some chocolate curls or mini-chips.

Decorative Dark and Glossy Chocolate Glaze (Dairy)

2 oz. semi-sweet chocolate

2 oz. unsweetened chocolate

2 Tbsp. corn syrup

1 Tbsp. butter

Melt the chocolate over a double boiler. Add the corn syrup and the butter and stir briskly to melt. Let cool for just 1 to 2 minutes and pour the glaze into a plastic baggie. Snip the tiniest piece off the corner and drizzle over the frosted cake in any design you like.

Frosted and glazed, the chocoholic cake serves 10 to 15.