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Food & Recipes

Spectacular Spread for Super Bowl

  • Preparation Time: 20 minutes
  • Total Cooking time: 10 minutes

A delectable layered spread for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue! Serve with crackers or even bread!

This makes a BIG portion, you might consider cutting the recipe in half or making two smaller tortes (which is what I did… that way everyone isn’t crowded around the ONE plate!!)

1cupunsalted butter
3/4lbfeta cheese, crumbled
180zpackage cream cheese, softened
2cloves garlic, minced
1shallot, minced
3Tbspdry vermouth (I used Vodka and it was great)
ground white pepper, to taste
1/2tsppine nuts, toasted**
1cupchopped sun-dried tomatoes
3/4cuppesto sauce

**Toasting Pine Nuts (Pine nuts will burn easily if you are not careful!!)

Oven Method: Spread nuts on a baking sheet & bake at 375, Stirring Occasionally, until golden brown 5-10 minutes.

Skillet Method: Put the nuts in a dry skillet & cook over medium-low heat, stirring frequently… about 3 minutes.

To prepare:

  1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth(or vodka or gin), and white pepper. Process until smooth.
  2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
  3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Buffalo Wings with Ranch and Blue Cheese Dressing

  • Serves: 10 – 12
  • Preparation Time: 25 minutes
  • Total Cooking time: 30 minutes

With Super bowl Sunday looming on the horizon, and no matter which team you are rooting for this weekend, nothing says “party food” quite like a large platter of these delicious spicy chicken wings. First served in a Buffalo, NY bar back in 1964 they have become as much a part of American food culture as apple pie. There are a lot of recipes for making these wings calling for different ways of preparation but personally; I think the simplest recipe is still the best. To be really authentic serve with celery sticks and the accompanying Blue cheese dressing recipe that was handed down to me by my father with some adjustments added by myself. For those of you who do not like the pungency of classic blue cheese I have also included a ranch dressing recipe that while less adventurous, still provides a cool and delicious compliment to the spiciness of the wings. For an alternative, you can substitute the spicy buffalo wing sauce with a sweet teriyaki glaze made with either a pre made bottled sauce or the one included below.

5lbschicken wing portions
2cupsFrank’s Red-hot sauce (16 ounce bottle)
1/2cupbutter or margarine
Oil for deep-frying

Honey-Teriyaki Wing sauce:

1/2cuporange blossom honey
1/2tablespoongarlic powder or crushed garlic
1/2teaspoontoasted sesame oil
2tablespoonsesame seeds

Blue Cheese Dressing:

1/2lbcrumbled Blue Cheese
4cupsSour Cream
4cupsBulgarian culture buttermilk (available in most stores By Berkeley Farms)
1/2cupMerlot or Burgundy red wine
1tablespoonWorcestershire Sauce
1tablespooncoarse ground black pepper
1teaspoongarlic powder or crushed garlic
Salt to taste

Ranch (House) Dressing:

4cupsSour Cream
4cupsBulgarian culture buttermilk (available in most stores By Berkeley Farms)
3tablespooncrushed garlic
1/2cupchopped green onion
1/4cupfinely chopped parsley (optional)
3tablespoonCoarse ground Black Pepper

To prepare Buffalo/Teriyaki Wings:

Separate the wing portions and pat dry. Heat oil in a large heavy pot or deep fryer to 350 degrees. Deep-fry the wing portions in small batches (at least 3 batches for entire recipe) for at least 20 minutes and set each batch aside in two batches on paper towels to catch excess oil. Prepare the Buffalo wing sauce by combining the Frank’s red-hot sauce, and butter in a small saucepan over low heat. Stir constantly with a wire whisk or wooden spoon, being careful not to let the sauce overheat and “break” (the butter separates from the hot sauce). To prepare the teriyaki glaze, combine the honey, orange juice and teriyaki sauce in a small saucepan over medium-low heat stirring occasionally until well heated thru, add the garlic powder, sesame oil, and sesame seeds and stir until well mixed and heated thru. Place the cooked wings in a single layer in a 9″x 13″ pan and pour either Buffalo wing sauce or Teriyaki sauce over the wings coating them well. Place in a preheated 350-degree oven for 15 minutes to let the sauce soak in. Serve with celery sticks and blue cheese or ranch dressing and watch these wings fly off the platter.

To Prepare: Blue Cheese Dressing:

Combine blue cheese crumbles, sour cream, mayonnaise, and buttermilk in a large bowl. Mix with wire whisk until well blended. Next, add the red wine, Worcestershire sauce, garlic powder, and black pepper. Adjust salt to taste and refrigerate at least 2-3 hours or overnight (preferable).

To Prepare: Ranch Dressing:

Combine sour cream, mayonnaise, and buttermilk in a large mixing bowl, mixing with a wire whisk or hand blender until well blended. Add the garlic, green onions, pepper and parsley, (if used) mix until ingredients are completely mixed together and smooth. Adjust salt to taste and refrigerate overnight.

Calling all Mother Lode Cooks! Submit your favorite recipe(s) along with some info about your cooking experience, specialties and knowledge of local ingredients. We’ll add it to our recipe archive for all to enjoy! Bon Appetite!

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