Here’s a few quick and easy recipe ideas that Marché’s mongers will be serving up this Super Bowl Sunday. We’ll be open until 5:00 that day for any last minute needs. (*products always available at Marché)
Daniel swears the dividends pay off big time on these gluten-free Blue Chips. Simple to make and always the first to disappear. For the extra point, top with some crispy crumbled bacon.
½ pound Blue d’Auvergne Cheese*, crumbled
1 cup cream
½ cup milk
fresh cracked pepper
1 large bag kettle cooked potato chips or other sturdy chip
Heat cheese, cream and milk in sauce pan over low heat, stirring until cheese is just dissolved.
Turn oven on to broil. Line deep baking sheet or similar pan with parchment paper.
Spread out chips and pour cheese mixture over them. Season with fresh cracked pepper.
Broil until the mixture is bubbly and just starting to brown. Serve immediately.
Adapted from food52.com
BARREL-AGED HAM + CHEESE SPIRALS
Debbie can’t make enough of this updated party classic. Gooey, cheesey inside. Browned and crispy outside.
for the spirals:
1 pound prepared pizza dough
¾ pound Smoking Goose’s Barrel-Aged Smoked Ham*, sliced thin
¾ pound Tarrentaise*, Scharfe Maxx* or Aged Gruyere Cheese*, coarsley grated
for the glaze:
8 tablespoon (1 stick) butter
2 tablespoon brown sugar
1 tablespoon Beaufort Seeded Mustard*
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds
Flour a cutting board. With a rolling pin roll out pizza dough to roughly 13x 18 inches.
Layer the sliced ham evenly over the dough and then top with the grated cheese.
From the short side, tightly roll up the stuffed dough, jelly roll style.
Cut roll into 12-1 inch slices and place in a baking dish coated with cooking spray.
Preheat oven to 350 degrees.
Combine glaze ingredients in medium sauce pan over medium heat and whisk until butter is melted and ingredients are blended. Pour glaze evenly over the rolls. Bake, uncovered, 25-30 minutes until golden brown on the edges.
Adapted from kenandamanda.com
CHORIZO CHEESE MELT
You’ll catch Steven doing his own Super Bowl Shuffle every time he whips this up.
8 ounces (1 stick) Spanish Chorizo*, cut into very thin coins
12 ounces Ossau-Iraty cheese*, coarsely grated
½ cup dry white wine*
1 medium white onion, chopped, approx. 2 cups
1 ½ tablespoons canola or grapeseed oil
In large skillet over medium heat, sauté onions in oil, stirring often until golden brown, 20-25 minutes. Add wine and continue stirring 3-4 minutes. Season with salt + pepper.
Preheat oven to 450 degrees. Transfer onions to small (1 quart) oven-proof baking dish or casserole. Top with chorizo slices and then cheese. Bake until cheese is melted and bubbly, approximately 15 minutes.
Serve with sliced baguette*.
PIMENTO CHEESE DEVILED EGGS
Lauren rarely takes short cuts but swears Marché’s Pimento Cheese makes the best deviled egg filling ever. Ever.
6 hard cooked eggs
8 ounces Marché Pimento Cheese*
2 tablespoons mayonnaise or to taste
chopped parsley or chives to garnish
Cut eggs lengthwise and put yolks in small mixing bowl. Add Pimento Cheese and mayonnaise to taste. Spoon yolk and cheese mixture into egg whites and garnish with chopped herb.
CREAMY STILTON DIP
Nick swears by this ‘bowl of blue’ for hot wings but it’s also great with fresh grapes and apple slices, our rosemary crackers or smeared on a roast beef sandwich.
1 pound Colston Basset Stilton*, rind removed and crumbled
2 tablespoons minced shallot
¼ cup sherry vinegar
8 ounces sour cream
¼ cup buttermilk, or more to taste
2 tablespoons chopped chives, fresh cracked pepper
Blend blue cheese, shallot and vinegar in mixing bowl with a fork, leaving some of the cheese in small pea-sized chunks. Fold in the sour cream and then slowly add buttermilk until your reach the desired consistency. Fold in chopped chives and season with pepper to taste. Chill at least 1 hour.