Sports have never been my thing. I've never been a fan of any teams or cared to go to games. When I was in college, I attended a couple of sporting events because I discovered that I could use my meal plan at the concessions stand and I really liked the popcorn and cotton candy.
So this Sunday is the Super Bowl. I know the Giants are playing, but that's only because I live in New York. I'm not really sure of the other team though. I don't know who won the Super Bowl last year, and I was actually at the game. I was much more interested in the nachos, soft pretzels, and souvenir jars filled with Gummi Bears.
This weekend I won't be watching the big game. I'm inviting a few girlfriends over for an Anti-Super Bowl Party. There will be no sports talk, no beer, no testosterone. Instead, we'll be watching chick flicks, snacking on some special treats, and drinking rosé champagne.
Caprese Flat Pie
14 ounces good quality frozen puff pastry (I love Dufour), thawed to package instructions
1/4 cup basil pesto
6 ounces fresh mozzarella, cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Roma tomatoes, cut into 1/4-inch slices
1 large egg, lightly beaten
On a lightly floured surface, unfold the pastry dough, and use a floured rolling pin to roll into a rectangle of about 10 by 15 inches. Cut the rectangle in half, so that you have two 10 by 7 1/2 inch rectangles. Transfer the rectangles to a baking sheet lined with parchment paper and refrigerate for about 20 minutes.
Spoon the pesto onto one of the rectangles, leaving a 1-inch border all around. Sprinkle with salt and pepper. Top with slices mozzarella. Place the tomato slices on top of the cheese. Using a pastry brush, coat the 1-inch boarder of pastry with beaten egg. Lay the remaining rectangle of pastry over the filling and press gently to seal. Leave the pastry on the parchment-lined baking sheet and refrigerate another 20 minutes (or up to 2 hours).
Preheat oven to 375 degrees F.
Using a small knife, trim the edges of the pastry. Using a pastry brush, coat the entire top of the pastry with the beaten egg. Gently cut five 3-inch vents in the top, being careful not to pierce the bottom layer.
Bake, rotating once, for about 35-40 minutes, until the crust is deep golden brown and the pastry has puffed. Using one or two spatulas, transfer the pie to a wire rack and let cool for about 10 minutes before slicing and serving. The pie also tastes great at room temperature.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Inactive Prep Time: 40 minutes to 1 hour 20 minutes
Cook Time: 40 minutes
Godiva Chocolate Raspberry Individual Trifles
1 (1 pound) pound cake
1/4 cup Godiva Original Chocolate liqueur
1 quart raspberries
2 cups whipped cream
3 Godiva Chocoiste Dark Chocolate Raspberry bars, coarsely chopped
Using a serrated knife, cut pound cake into 1 inch cubes. Place in a shallow dish and drizzle with liqueur. Let sit 5 minutes to allow liqueur to soak into cake.
Divide one half of the cake cubes among six martini glasses. Top with one half of raspberries and one half of whipped cream. Sprinkle with one half of chopped chocolate bars. Repeat layers using the remaining cake, raspberries, and whipped cream. Top each with remaining chopped chocolate bars.
Refrigerate one hour or overnight.
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