Cooking With Davena: Super Bowling

By on 5 February, 2011 in Davena McRae, Food, Fun, Holidays with 0 Comments

Nothing brings Midtown Montgomery together like a love of food. The most deeply-felt differences can melt away during the breaking of bread with others. As such, we are excited to welcome another new author to the MML crew. We hope that the deliciousness authored by Davena McRae will enhance and enrich your eating experiences as much as it has ours. Here’s the first of (what we hope will be many) Davena’s posts:

Remember New Year’s Day? So it’s been 36 days since you swore off red meat, high fat dairy and sugary alcoholic beverages. As we approach what is arguably the second biggest day in football in Alabama (the Super Bowl), I strongly encourage you to throw those resolutions out the window until after the big game on Sunday.

As a native of the  Pacific Northwest, I had seldom seen (let alone had the pleasure of eating) the delicious pecan crusted cheese ball … until my first holiday season in Alabama, Winter 2002. Now don’t get me wrong, I have without a doubt dabbled in my fair share of hot queso dip, fondue, and deep fried mozzarella sticks, but to be quite honest, they truly pale in comparison to a 2 lb. ball of questionable cheese made by somebody’s grandmama who refuses to share the “secret” family recipe, which, by the way, bears a striking resemblance to several cheese balls that have been featured past (and I presume future) issues of Ladies Home Journal and Southern Homes and Gardens magazines.

A little muscadine wine would help to wash down these bite size balls of deliciousness, but since I can’t find anyone to give me any of their stash, my tried and true Super Bowl Sangria will have to do. So cast your fears (and your resolutions) aside, you can always start next week!

Bon Apetit!

Davena McRae is a chef and cooking class instructor living in Montgomery, Alabama. She is the mother of three dogs and the wife of one man.

Super Bowl Sangria

2 quarts red wine (approx. 2.5 bottles)

1 cup brandy

2 cups orange juice

1 cup lemon juice

1 cup superfine sugar

1 quart chilled club soda

2 oranges, thinly sliced

2 lemons, thinly sliced

2 limes, thinly sliced

Combine first 4 ingredients, stirring until sugar has dissolved. Chill until cold. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses

Sangria and the Super Bowl

Bite Size Cheese Balls

2 cups extra sharp white cheddar cheese

1 8oz package cream cheese (room temperature)

2 Tbsp. Green onion

2 Tbsp. Finely diced red onion

¼ tsp. Cajun seasoning

¼ tsp. Red chili flakes

1 tsp. Lemon juice

2 Tbsp. Capers (rinsed and drained)

2 cups finely chopped pecans, 1 cup dried parsley mixed together.

Combine first 7 ingredients in a large mixing bowl, mix on low speed with an electric mixer or with a wooden spoon until well blended, fold in capers.  Using a 2-ounce portion scoop or melon baller, shape into a ball, roll in pecan and parsley mixture and refrigerate.  Serve with bread or crackers.

The legend of the cheeseball continues...

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