Food Buzz: Uniworld Cruises Super Bowl Game Day Appetizers

Food Buzz: Uniworld Cruises Super Bowl Game Day Appetizers

In preparation for this weekend’s Super Bowl, I am in search of the ultimate party food from the cruise ships. Below are three ideas from Uniworld Cruises.


S.S. Antoinette in Speyer, Germany.
S.S. Antoinette in Speyer, Germany.


Cheese Straws

1 sheet store bought puff pastry
¾ cup (100 g) strong cheddar cheese, finely grated
¼ cup (25 g) Parmesan cheese, finely grated
Pinch of paprika or cayenne pepper
Pinch of salt and pepper


  • Lightly unroll and smooth out the puff pastry on a floured board, then sprinkle with all of the ingredients.
  •   Lightly roll the puff pastry up again to compress the coating, then press and fold the roll in on itself lengthwise (like closing a book).
  • Cut the pastry lengthwise with a sharp straight-edged knife into ½ in (1cm) strips, then give each strip a twist.
  • Place the straws on a baking sheet covered with parchment paper. Place the tray in the freezer for 20 minutes
  •   Bake the straws in a heated oven at 350˚F (180˚C) for 15 minutes to a pale golden brown.
  •   Cool on a baking rack before serving.

Spiced Nuts

1 egg white
1 lb. (500 g) pecans or walnuts
½ cup (100 g) sugar
1 tsp. (5 g) salt
2 tsp. (10 g) ground cinnamon
¾ tsp. (4 g) ground ginger
1 tsp. (5 g) ground coriander

  • Whisk the egg white with a tablespoon of water until foamy, then coat the nuts with the egg mixture.
  • Mix the sugar and spices in a bag, then stir into the coated nuts. Bake at 250˚F (125˚C) for 15 minutes, then reduce the temperature to 200˚F (100˚C) and bake until crunchy.

“Königsberger Klopse” German Meatballs

½ lb. (225 g) ground pork
½ lb. (225 g) ground beef
2 small, day-old rolls or 2 slices of bread
1 or 2 egg yolks
2 small onions, 1 finely chopped, 1 quartered
3 tbsps. (45 ml) butter or margarine, divided into 1 tbsp. (15 ml) and 2 tbsps. (30 ml) parts
4 cups (950ml) vegetable or beef broth
salt and pepper
5 whole peppercorns

4 juniper berries (optional)
1 bay leaf (optional)
2 tbsps. (30 g) flour
1-2 tbsps. (15-30 ml) lemon juice
2-4 oz. (60-120 ml) white wine (may substitute more broth)
2-4 tbsps. (30-60 ml) sour cream
24 capers, drained
1 pinch sugar (optional)


  • Soak the day-old rolls in water and squeeze almost dry. Break rolls into pieces.
  • Melt 1 tbsp. (15ml) butter and add 1 finely chopped onion, cooking until translucent. Cool slightly.
  • Place the ground meats in a bowl. Add the cooked onion and the rolls along with salt and pepper to taste (about ½ tsp. (3g) salt and ¼ tsp. (1g) pepper). Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary). Form 10-12 meatballs.
  • Add the cracked spices and second (quartered) onion to the rest of the broth and bring it to just under a boil. Add the meatballs carefully. Cook until done (about 12 minutes). Remove meatballs and keep warm.Melt 2 tbsp. (30ml) butter in a pan and add the flour, making a roux. Little by little, stir about 1½ cups (350ml) of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
  • If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle, making the sauce look less appetizing.

Tip: Serve with boiled potatoes and pickled beets. Other great side dish pairings include mashed potatoes and butter rice.

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