Quick kosher Super Bowl snacks — chicks in blankets
Image by Molly Yeh
Image by Molly Yeh
I’ll admit it: I have no idea what teams are playing in the Super Bowl. My Sundays are normally spent eating brunch and baking cookies… basically avoiding all the places that might be crowded with fans watching a football game. Admittedly, I would care if my hometown team (the Chicago Bears) was in the running, but usually I assume they’re not and sadly I am usually right (…I think).
Everything I know about football I learned by watching my high school team from the marching band section of the bleachers, which doesn’t amount to much knowledge of the sport. Yet every year I make it a point to block off the latter part of Super Bowl Sunday to go to a friend’s Super Bowl party. During the game, I do not watch football: I fill the void of pigs in blankets that was left open when the Bar Mitzvah era of my life ended.
And not just pigs in blankets, but hot wings and chili and nachos, too! I love it all, and I can’t think of any other time of year when it is appropriate for a grown woman to eat that stuff in front of other people. When I look back on past Super Bowl parties, the bulk of my memories are based on the quality of the pigs in blankets. There was that sad year when my friend’s mom just didn’t make enough, and then the happy few years when my old neighbor made them using homemade sausage and cornbread-like dough.
But let’s face it: while pigs in blankets may be an appropriate snack for watching a bunch of dudes throw around the old pigskin, they’re obviously not appropriate for a kosher party. But fear not! Chickens in blankets are here for the rescue. Made with delicious chicken sausage and wrapped in pizza dough, I’ll opt for these chicks in blankets any day.
To up the flavor ante, I’d recommend serving these with freshly made curry mustard.
Happy eating (and watching, if you’re that kind of fan)!
Chicks in Blankets
4 pre-cooked chicken sausages (try Neshama chicken sausages, available at Whole Foods)
1 package of pre-made pizza dough (to be healthier, I opt for whole wheat dough)
1 egg
2 teaspoons of water
To taste: Salt, pepper, rosemary, paprika, and any other seasonings you please!
1) Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2) Combine the water with the egg to form an egg wash.
3) Slice sausages length wise in quarters, and then slice each quarter into quarters, resulting in 16 pieces per link.
4) Wrap each piece with a one-inch piece of pizza dough. Arrange on baking sheets.
5) Brush each with egg wash and sprinkle with seasonings.
6) Bake for 10-15 minutes, until slightly browned.
Sweet Hot Curry Mustard
1 cup mustard powder
2/3 cup of red wine vinegar
1/2 cup sugar
2 teaspoons curry powder
A pinch of salt
1) In a medium microwave-safe bowl, combine mustard powder and red wine vinegar using a fork. Continue stirring and slowly add the sugar until well combined. ‘
2) Microwave on high for 3 minutes, stopping to stir every 30 seconds.
3) Remove from microwave, add curry powder and salt, and stir to combine.
4) Mustard will thicken as it cools. To preserve the spice, store in the fridge. If you’d like it to mellow out a bit, keep it at room temperature for a few days and then stick it in the fridge. Store in an airtight container.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
