What else to go with pulled pork sliders/coleslaw for the Super Bowl...(more)

mariadnoca

Moderator
Note, folks will be actively watching the game so want food that they can just grab whenever they want it. It’s going to be half kids and half adults probably, but one of the adults is gluten free which is making me wonder what I should make As a dessert. I don’t want to deal with any gluten-free flour weirdness, But even banana pudding has flour.

 
If you want something to go with the pulled pork to sort of make a meal serving I usually

serve baked beans or pole beans (Italian green beans) with onion. Chips.
I assume you'll have other snacky kinds of things for the game?
Dessert--maybe a couple? Lemon bars go well, as do brownies. There might be some good gluten free recipes for these that wouldn't be too difficult. Buy a dessert?
Panna cotta or a custard in individual cups with some fruit on top. Ice cream sundaes? Banana splits.
OH, how about making banana pudding with a gluten free vanilla cookie!! Nanner pudding and pulled pork are traditional!! LOL

 
Make 7 Layer Bars

These are so easy- can double or triple the recipe easily too. Just find gluten-free graham-type crackers or vanilla wafers or the like and replace the regular grahams. Any time I make these they are gobbled up and I never have any leftovers

SEVEN LAYER BARS
Preheat oven to 350 degrees
Prepare a 9” square pan- spray or butter it and put parchment paper on bottom.

1/2 cup melted butter
1-1/4 cups graham crackers, crushed
6 oz. Chocolate chips
6 oz butterscotch, white chocolate or peanut butter chips
1 cup flaked coconut
1 cup chopped walnuts
1 can sweetened, condensed milk

Mix melted butter and cracker crumbs and press into bottom of pan. Add each ingredient in order given then drizzle condensed milk over the top and bake for 25-30 minutes, until nuts are brown on top. Cool and cut into squares.

 
You might want to make a cole slaw like I linked. It's a T&T recipe plus I've included 1 other idea

BROCCOLI SLAW WITH DRIED CRANBERRIES from
CHRISTMAS WITH SOUTHERN LIVING 2004

Note from Caryn: When I serve this dish at
times other than Christmas, I substitute
dried cherries for the dried cranberries.

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw
mix (I use 2 bags.)
2 Gala apples, unpeeled, cored & chopped
1 cup dried cranberries

Combine first 4 ingredients in a small
saucepan. Bring to a boil; boil 1 minute or
until sugar dissolves. Remove from heat and
cool; whisk in oil. Combine slaw mix,
apples, and cranberries in a large bowl.
Pour vinaigrette over broccoli slaw and toss
well. Cover and chill. (I stir a few times
during chilling to keep the ingredients well
mixed with the vinaigrette.) Serve with a
slotted spoon. Yield: 8 cups for the
original recipe with 1 bag of broccoli slaw.

////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

Potato, Green Bean, and Tomato Salad--Serves 4.
From COOK'S COUNTRY magazine--April/May 2019

(There is a nice picture at the link below. Wigs)

Make sure to scrub the potatoes well. Using a high-quality extra-virgin olive oil makes a big difference here. You can substitute cherry tomatoes for the grape tomatoes, if desired. For the best results, use a rubber spatula to combine the ingredient in steps 3 and 4.

1-1/2 pounds Yukon Gold potatoes, unpeeled and cut into 3/4-inch chunks

3/4 teaspoon table salt, plus salt for cooking vegetables

1 pound green beans, trimmed and cut into 1-inch pieces

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

3/4 teaspoon freshly ground black pepper

6 ounces grape tomatoes, halved

1/4 cup capers (I drained.)

1 shallot, sliced thin

2 anchovy fillets, rinsed and minced (optional)--I used 1 teaspoon anchovy paste instead of the fillets.

1/2 cup fresh parsley leaves (I used fresh Italian parsley leaves and chopped them a bit.)

1/4 cup chopped fresh dill

1) Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.

2) Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out 1/4 cup dressing and set aside. Add tomatoes, capers, shallot, and anchovies, if using, to bowl with remaining dressing and toss to coat; set aside.



3) Drain potatoes and green beans thoroughly in colander, then spread out on a rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using a large rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.

4) Add parsley, dill, and potato mixture to bowl with tomato mixture and toss all to combine. Season with salt and pepper. Taste and adjust seasonings if necessary. Serve.

Notes from Wigs: I cooked my potatoes and green beans separately. (I quadrupled the recipe so used 6 pounds of Yukon Golds and 4 pounds of fresh green beans and 24 ounces of grape tomatoes.)



I put the capers, shallots and anchovy paste into my food processor along with the wine vinegar. (I subbed champagne wine vinegar because that is what I had on hand.) I pulsed a couple times w/ steel blade and then left processor on while I very slowly added the extra-virgin olive oil.

For the dressing I made a double recipe using 1/2 cup capers, drained; 2 very large shallots; the equivalent anchovy paste for 4 anchovy filets; 1/2 cup white wine vinegar (or champagne wine vinegar in my case) and 1 cup EVOO. I did not need to put the full double amount on my vegetables--I don't like salads to swim in dressing. I put the leftover dressing out alongside the big serving container platter with the salad so the guests could add more dressing to their individual salad portions if they wished.

This was delicious, IMHO--a great potato salad without mayo!

PS: I served this as one of 4 sides to factory workers and wasn't sure how they'd take to the capers and anchovies so that's why I pulverized both in with my dressing ingredients. That way they couldn't see either one, but they still got the good flavor!

Link: https://www.cookscountry.com/recipes/11445-potato-green-bean-and-tomato-salad?incode=MKSKZ00L0&ref=new_search_experience_1

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16936

 
A dessert idea is Cognac Chocolate Mousse w/ Raspberry Sauce

This can be made the day before and put into small plastic cups or ramekins or bowls.

The cognac is such a minimal amount that I don't think your kids will even notice it's there. It just adds a nice flavor.

I made 4 recipes of this as one of the individual desserts for a Christmas party w/ 100 women in attendance and used 2-oz. plastic pedestal cups with tiny plastic spoons. See link below which shows the pedestal cups as well as the mini-plastic spoons. (Scroll down once you are at link to see the spoons.)

Cognac Chocolate Mousse with Raspberry Sauce

3 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
1/4 cup honey
1-1/2 teaspoons instant coffee
1-1/2 Tablespoons cognac
1 cup heavy whipping cream, whipped
1 (10-ounce) package frozen sweetened raspberries, pureed and strained
1/2 cup heavy whipping cream, whipped
Semi-sweet chocolate for shaving

Melt 3 ounces + the 1 ounce of chocolate in a double boiler; add honey, coffee, and cognac and stir in. Let cool slightly; fold in 1 cup whipping cream, whipped. Pour into 8 individual molds or a 1-quart mold; chill or freeze. For topping swirl pureed and strained raspberries into whipped cream; spread on top of mousse and then sprinkle with semi-sweet chocolate shavings.

NOTE: I drizzled some of the raspberry puree on top of the mousse that was in each 2-oz cup and then piped the 1/2 cup whipping cream, whipped, over that and put a fresh mint leaf in the whipped cream after sprinkling the whipped cream with my chocolate shavings.

This is YUM! Recipe is from THE DALLAS SYMPHONY COOKBOOK. wigs

https://www.amazon.com/Clear-Tiny-Pedestal-Cup-Ct/dp/B01D4SDDBC

 
Have you made this with frozen peaches given they are out of season?

I’m assuming you make the sauce instead of the other sauce but I’m kind of intrigued with the idea of both because San Francisco colors (our team!) are red and gold and I’m wondering if that would be the color of the sauces?

 
To answer your question .... no I have not made it with frozen peaches.....I have made

it with fresh peaches, also, have made it with a blueberry sauce and also tried it with strawberry sauce.

With reference to the color.....your main color is red from the raspberries and the peach gives you that gold color you are talking about....

Also, if you want to use frozen peaches I would make a peach sauce or peach coulis out of it and slice your Angel Cream place on a plate and on one side add your peach sauce (coulis) and the side your raspberry sauce....

 
I'd vote for Deb's Chocolate Pudding, using TJ Pound Plus bar and Dixie cups

for individual servings that anyone can grab and enjoy.

Deb nailed it with the recommendation to use half-half.
I've made it with milk, semi and 72%. It's ALWAYS good.

You could make up real whipped cream, but I'd also have a few "cans" around so folks can "baby bird" it.

PS: ARGO and Bob's Red Mill have GF cornstarch.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=44427

 
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