As the East Coast and West Coast prepare to face off in this Sunday’s Super Bowl standoff, a few ideas to bring the rivalry from the field to your menu and host the ultimate at-home tailgate follows. With a great-tasting punch and festive recipes you’ll be prepared for anything no matter how competitive your viewing party becomes.
Chandon Sparkling Punch
6 cups cranberry juice cocktail
1/2 cup freshly squeezed lemon juice
2 cup freshly squeezed orange juice
2 x 750 ml bottles Chandon Blanc de Noirs
Build Ingredients in punch bowl. Add ice. Top with Chandon Blanc de Noirs
Pair Martha Stewart Collection Wine Glasses, Set of 4 Red Goblets, ($60 paired) with Chandon Sparkling Punch
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Chesapeake Bay Snack Mix
6 cups crisp corn, rice cereal, such as Crispix or Chex
3 cups thin pretzel sticks
3 cups oyster crackers
2 cups roasted unsalted peanuts
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons Worcestershire sauce
2 tablespoons plus 2 teaspoons Old Bay Seasoning
2 tablespoons fresh lemon juice
2 teaspoons hot-pepper sauce, such as Tabasco
Preheat oven to 250 degrees. In a roasting pan, combine cereal, pretzels, crackers, and peanuts. In a small bowl, mix together melted butter, Worcestershire sauce, Old Bay, lemon juice, and hot-pepper sauce. Pour butter mixture over cereal mixture and stir until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely.
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Macaroni and Cheese
1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup finely grated Italian fontina cheese
2/3 cup finely grated Gruyere cheese
1 2/3 cups finely grated extra-sharp white Cheddar cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
Pinch of white pepper
Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well.
Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
Add Fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.
Martha Stewart Macaroni and Cheese (originally featured on Martha Stewart’s Cooking School, Episode 102)