My 49ers are in the Superbowl, so I have decided to make my party everything San Francisco. When I think San Francisco, I think sour dough which I can certainly use in many dishes, but I wanted to know what else San Fran was famous for in the way of food. After spending a stupid amount of time online going from one site to another, I came across 7 Foods That Were Born In San Francisco, and hit the jackpot! Did you know that the martini was born in San Fran? DONE! I’ve found the 49er martini and that’s a keeper – did I mention I love my job? Then, I discovered the popsicle was created in San Fran. REALLY??? Well, since my party will be adult only (I had many parties with everyone’s kids running around – now the kids are grown!) I figured, why not make 49er pops? So, I’m pretty sure we have the cocktail portion of the party covered, so now it’s time to focus on food!!!
Crab is popular in San Fran, so I decided to make a crab dip. Now what I’ll also serve that are not so much San Fran, as much as it’s just yummy – I’m going to marinate tri tip roasts and grill them the day before. On the day of the party, I only have to slice the roasts and people will be able to build their own sandwiches (on sour dough of course). I’ll throw in a yummy salad, a pot of chili and let everyone else bring their bounty of goodies!
Here are my recipes, they are easy as easy can be, so enjoy and GO NINERS!!!!!
49er Martini:
Ingredients:
- 1 ounce sloe gin
- 1 ounce dry vermouth
- 1 ounce sweet vermouth
- dash of orange bitters
- dash of aromatic bitters
- cherry for garnish
Preparation:
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into a chilled cocktail glass.
- Garnish with a cherry.
49er Popsicle:
Ingredients:
- 3 cups cranberry juice
- 1/2 ounce triple sec
- 1 ounce cranberry flavored vodka
- 1 ounce freshly squeezed lime juice
- 6 fresh cranberries
Preparation:
- Combine cranberry juice, triple sec, vodka and lime juice in a bowl with a spout. Place one cranberry in the bottom of each mold.
- Pour juice mixture into molds, filling three-fourths of the way. Place lids on molds and freeze at least 3 hours or until frozen.
Yummy Crab dip (courtesy of Martha Stewart)
Ingredients:
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- ¼ teaspoon cayenne pepper
- ¾ teaspoon Old Bay Seasonings
- 1 ½ teaspoons dry mustard
- ¾ cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white Cheddar cheese, grated – should be 1 ¾ cups
- 3 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- ½ cup chopped fresh flat-leaf parsley
- 2 slices white bread, crust removed, torn into ¼ inch pieces
- ½ teaspoon paprika
Directions:
- Preheat the oven to 400° F. with the rack in the center. Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add 1 tablespoon of water and simmer for 30 seconds.
- Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour the half-and-half into the saucepan and bring to a simmer.
- Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese if fully incorporated, whisk in the Cheddar cheese a bit at a time.
- Stir the mixture for 2 minutes. Remove from the heat, add the lemon juice and Worcestershire and stir to combine.
- Add the crabmeat and half of the parsley and stir.
- Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces. Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika.
- Bake for 18 to 22 minutes, until the bread pieces are golden and the dip is hot. Garnish with the remaining parsley and serve with pita chips or toasted sour dough rounds.
What are you going to serve on Superbowl Sunday?
Debbi