With Super Bowl XLV this weekend, many of us don’t have tickets to the big game. It can be a lot of fun to watch the game on the screen whether it is at home or a winery. Check with your friendly neighboring winery to see if they have a large screen TV.

If you will be watching the game at home, you will want to prepare some nibbles whether it is Port Pecans, Sherried Walnuts or Crab Stuffed Mushroom Caps (recipe below.) The recipes for Port Pecans and Sherried Walnuts are located on the Wine Trail Traveler recipe section.

Enjoy Super Bowl Weekend!

Cheers, Kathy

Crab Stuffed Mushroom Caps

Ingredients

1 oz large mushrooms, cooked
1 lb crabmeat (King or Snow crab)
1 green pepper, diced
½ c onion, diced
½ c bread crumbs (not diced)
1 c Chardonnay
½ c asiago cheese
2 eggs

Island Cream Sauce

½ pt heavy whipping cream
½ pt chicken stock
1/3 c Chardonnay
¼ c rum
1/3 c English Cheddar
½ c roux

Directions

1. Sauté crabs, onions, and peppers in butter, salt, and pepper to taste.
2. When vegetables are soft, add Chardonnay, and pull from fire.
3. Add the remainder of the ingredients, mix well, and stuff the mushroom caps.
4. Serve with island Cream Sauce.

Island Cream Sauce

1. Mix chicken stock, cream, and Chardonnay in a large saucepan.
2. Add ginger, salt, and white pepper to taste.
3. Burn off the alcohol from the rum, and add the rum to the mixture.
4. Heat the mixture, and, just before it boils, add the roux.
5. Finally, slow boil for about five minutes, add the cheese, and serve.

Provided by Pentamere Winery in Michigan