Super Sunday Menus

No matter where we go these days, it seems like everyone has football fever and is gearing up for the big game. And where there are football fans, there's food! So we've come up with these unique menus for your game-day entertaining strategy. Use the whole menu, or pick and choose the recipes that you like.

Finger-Food Fan Fare | Super Soup & Sandwich Buffet | Chili-Lover's Football Feast

Finger-Food Fan Fare

Let your guests graze throughout the game with a variety of tempting finger-foods.

Menu

Sausage Rounds
Pigs in Blankets
Bacon-Wrapped Asparagus Bundles
Lamb Lollies

Sausage Rounds

Ingredients

2 (4 lb.) Sausage Variety Packs
1 (8.8 oz.) jar Löwensenf Bavarian Mustard
1 (8.8 oz.) jar Löwensenf Classic Hot Mustard
1 (10.5 oz.) bottle Tracklements Sweet Mustard Ketchup

Directions

Brown all sausages. Slice into 1/2-inch-thick rounds. Serve warm with toothpicks alongside pots of the three mustards for dipping.

Pigs in Blankets

 

Ingredients

2 lbs. Cocktail Wieners
Puff pastry squares (about 32 squares)
1 (8.8 oz.) jar Löwensenf Classic Hot Mustard
16 oz. Swiss cheese, sliced into 1/2-ounce slices

Directions

1. Brush each pastry square with mustard. Lay a slice of Swiss cheese in the center of each square. Top each cheese slice with one cocktail wiener.

2. Wrap each puff pastry square and seal edges with finger.

3. Bake at 400°F for 15 to 20 minutes or until puff pastry is golden brown.

Bacon-Wrapped Asparagus Bundles

 

Ingredients

About 1 1/2 lbs. Fresh asparagus spears, trimmed
12 oz. Fruitwood Smoked Uncured Bacon or Peppered Bacon
Extra Virgin Olive Oil
Roquefort and Almond Sauce

Directions

1. Preheat grill or oven to 425°F.

2. Divide the asparagus into bundles of 3 to 4 spears. Wrap one slice of bacon around the bottom of each bundle, one around the middle, and one around the top, leaving space in between the bacon slices. Secure each bacon slice with a toothpick.

3. Brush the bundles with extra virgin olive oil on all sides.

5. Grill or roast on a broiling pan in the oven for 10 to 12 minutes until the asparagus is tender and the bacon is crispy.

4. Using a vegetable knife, slice each bundle of asparagus between the bacon slices, creating three bundles out of each. Place the bundles on a platter, and either drizzle with roquefort almond sauce or serve with a bowl of the sauce for dipping.

Lamb Lollies

Whatever you choose to call them—lamb lollies, lamb pops, or lollichops—these could be the hottest thing on any list of au courant party appetizers. They're individual rib lamb chops with a long, frenched bone attached—a three-bite nugget of tender, juicy lamb on its own convenient handle. Frenched racks of lamb are the best option for convenience and flexibility. Each whole rack has 8 chops and comes to you with the rib bones already frenched. Roast whole and slice into individual chops for serving. Or, if you want a crunchy crust on the exterior of each chop, slice into individual chops and either grill or broil the chops.

 

Ingredients

2 (24 oz.) Frenched Racks of Lamb
Extra virgin olive oil
Salt and freshly ground pepper
1 (250 g) jar Tracklements Mint Jelly
1 (10.5 oz.) jar Wild Thymes Moroccan Spicy Pepper Sauce
1 (13 oz.) jar Wild Thymes Thai Chili Roasted Garlic Sauce

Directions

1. Preheat oven to 375° F. Rub racks with olive oil, salt, and pepper.

2. Put the racks in a roasting pan and roast until an instant-read thermometer inserted in the thickest part reads 135° F, about 12 to 15 minutes.

3. Slice the racks between each bone. Arrange the lamb lollies on a platter and serve alongside pots of dipping sauces.




 


© Lobel's of New York