(ARA) - If there ever was a quintessential American holiday, it would have to be Super Bowl Sunday. While not on any official calendar, it is a time when people gather with friends and family, joined in a common experience.
 
According to Art Institute of New York City Chef Instructor Russell Moss, certified executive chef, the ideal food for this all-American event is, yes, hamburgers and apple pie; but not just the run of the mill versions of these staples. In the hands of a professional chef, these comforting foods take on a whole new dimension.
 
A major consideration when choosing the menu is to free the host or hostess to enjoy the game along with guests. Therefore, advance preparation is critical.
 
Here are Chef Moss’s upscale versions of two American classics, made with easy-to-find ingredients.
 
“Croissants are a little ‘sexier’ than plain old hamburger buns, and they certainly taste better,” he says. “If there isn’t a great bakery nearby, frozen ones are fine; just warm them up right before assembling.”
 
Croissant Burgers
(The ultimate no-ketchup hamburger.)
 
For the burgers:
2 pounds ground beef
2 tablespoons Worcestershire Sauce
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 tablespoons finely diced celery
 
Mix all ingredients together. Shape into 4-ounce balls. Pat down to small patties. Set aside.
 
For the sauce:
8 ounce jar store-bought tartar sauce
2 teaspoons dijon mustard
 
Mix tartar sauce and mustard. Set aside.
 
Garnish:
1 head shredded iceberg lettuce
1 thinly sliced red onion
 
Bake burgers in a pre-heated very hot (550 degrees) oven for 10 minutes, or until done to taste. Place each mini-burger on a split croissant. Top with sauce, lettuce and onion. Makes 10 (4-ounce burgers).
 
Sesame Cole Slaw
As a side dish, made up to two days in advance, Sesame Cole Slaw is a healthful alternative to French fries.
 
Ingredients:
1 pound shredded cabbage (pre-shredded from the super market is fine)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sugar
1 tablespoon toasted sesame seeds
 
Preparation:
Toss ingredients together and serve. The flavor improves when the ingredients have time to blend.
 
Makes 10 to 15 -- 4-ounce servings
 
Apple Butter Ice Cream Cake
Chef Moss wanted to create an “Apple Pie” type dessert, but one that doesn’t demand the effort most hosts don’t have time for these days. He says this dessert captures the flavor and the spirit of the American classic, but is simple and easy to make.
 
Ingredients:
2 pints good quality vanilla ice cream
8 ounces apple butter
1 8-ounce bag shredded sweetened coconut
 
Preparation:
Toast coconut in a 350 degree oven until golden brown. Pour into a 9-inch cake pan.
Place cake pan with coconut in freezer. Soften 2 pints vanilla ice cream. Add apple butter, mixing lightly in a swirl pattern. Pack into cake pan with coconut on bottom.
 
Cover and freeze overnight. Unmold using a paring knife run around the sides. Cake will pop out (coconut will be on top). Serve in wedges.
 
Makes 16 -- 4-ounce servings.
 
Personally, Chef Moss would prefer to be outside actively participating in sports rather than inside being a spectator, but, he says, “never let indifference to the game get in the way of a good meal!”
 
To learn more about The Art Institutes schools, visit www.artinstitutes.edu/nz.
 
Courtesy of ARAcontent

Editor's Note: The Art Institutes (www.artinstitutes.edu) is a system of over 35 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.