The Super Bowl may be about a football game, but we all know the real reason everyone is looking forward to Sunday: the snacks! Something about the athlete hustle, yelling at the TV, and the nail-biting anxiety about which team will win makes us extra ravenous.
Here are 4 recipes that are so delicious that even if your team doesn’t win, at least you’ll have a winning menu.
1 container Guava Reàl
1 Tablespoon Dijon mustard
1 Tablespoon salt
1 Tablespoon minced fresh ginger
¼ cup white wine vinegar
Juice of 1 lemon
Grated zest of 1 lemon
TK lamb ribs
Combine all ingredients except juice and zest of lemon and the lamb.
Bring to a boil and then immediately lower to a simmer. Simmer for 5 minutes while stirring.
1 container Guava Reàl
1 container Guava Reàl
1 Scotch bonnet pepper, veins and seeds removed, finely chopped
1 teaspoon salt
Juice of 1 lime
1 teaspoon Dijon mustard
1 Tablespoon apple cider vinegar
4 oz vegetable oil
3-5 chicken wings per person
1/2 cup jerk seasoning
Chopped scallions, for serving
Chopped cilantro, for serving
Combine Guava Reàl, Scotch bonnet pepper, salt, lime juice, mustard, and vinegar. Store in refrigerator if not using right away.
Heat the oil in a deep pot to 350ºF. Fry wings for 10 minutes, until crispy and cooked through.
Toss with jerk seasoning, then drizzle with Guava Reàl sauce.
Garnish with scallions and cilantro. Serve more sauce on the side for dipping.
1 cup Pumpkin Reàl
1/4 cup pure maple syrup
1 Tablespoon apple cider
1 teaspoon salt
1 teaspoon freshly ground pepper
2 sweet potatoes
1 orange
2 cups rice flour
3 cups canola oil
TK ricotta cheese
Macadamia nuts, for garnish
Preheat the oven to 400ªF. Mix Pumpkin Reàl, maple syrup, apple cider, salt, and pepper together and refrigerate.
Meanwhile, roast sweet potatoes for 45 minutes. Cool completely in refrigerator.
Peel the orange and remove supremes (fruit between membrane) with a sharp knife.
Slice chilled sweet potatoes, and toss in rice flour.
Heat the oil in a pot over medium-high heat to 350ªF. Fry the sweet potato slices for about 2 minutes, until crispy.
Divide ricotta among serving plates, then set sweet potatoes on top. Drizzle with Pumpkin Reàl–maple glaze. Arrange orange supremes on top and sprinkle with macadamias.
1.25 cup Piña Reàl
Makes one 12-inch single layer cake
12 Tablespoons unsalted butter, softened, divided
1/4 cup firmly packed light brown sugar
7 slices canned pineapple, juice reserved
13 maraschino cherries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/2 cup heavy cream
1/2 cup reserved pineapple juice
Preheat the oven to 350ºF. Melt 4 Tablespoons butter over medium-high heat in a 12-inch cast iron skillet. Remove from heat and sprinkle the brown sugar evenly over the butter. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a cherry into the center of each pineapple ring.
Combine the flour, baking powder, baking soda, and spices in a bowl. Beat the remaining 8 Tablespoons butter with the eggs, cream, pineapple juice, and 1 cup Piña Reàl together in a separate bowl. Combine the two and mix until smooth.
Pour the batter over the pineapple layer, spreading it out evenly. Bake for 30–40 minutes, until a toothpick inserted in the middle comes out clean.
Run a knife around the edge to loosen, then carefully invert onto a serving plate.
