And the Winner is…

By Katie Barreira

February is National Snack Food Month, a fitting title, given that the hallmark of snack food consumption, the Super Bowl, falls on its first Sunday. Such snack-centric events often become occasions to indulge in highly processed, preservative-laced junk food. But hardcore snacking need not be dispirited by all of that rubbish.

The end of the month brings another snack-worthy occasion (thanks, Oscar) and if you’d like to snack without all the junk, then nosh on these homemade refreshments, inspired by some packaged favorites.

French Onion Dip
Serves 4 to 6

3 tablespoons butter
2 pounds yellow onions, halved and thinly sliced
½ teaspoon celery seeds
¼ teaspoon sugar
Salt and pepper
½ cup vegetable or chicken broth
6 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream

1. In a large skillet, melt butter over medium-low heat, add onions, celery seeds, sugar and ¼ teaspoon salt; cook, stirring occasionally, until well-caramelized, about 20 minutes.* Add broth, increase heat to medium-high and cook until broth has mostly evaporated, but onions are still saucy, 1 to 2 minutes. Allow onion mixture to cool.
2. Meanwhile, use stand or hand mixer to whip cream cheese until fluffy. Beat in mayonnaise and sour cream. Stir in cooled onions and fresh ground pepper to taste.

*Smart Move: if the onions become dry or begin to scorch, cover the pan for a minute or two to moisten, then continue cooking, uncovered.

Winter’s Whisky Punch
Makes 4 cocktails

¼ bulb fennel, thinly sliced
3 tablespoons honey
Few threads saffron
Pinch ground nutmeg
4 ounces Scotch whiskey
3 ounces pineapple juice
Peel, plus 2 ounces juice from 1 orange

In a cocktail shaker, muddle fennel with honey, saffron and nutmeg. Add whiskey, pineapple and orange juice. Shake with ice and strain into [coupe glasses] garnish with an orange twist.

Orange Twist How to: draw peeler down the length of an orange at a 45 degree angle. Roll peel tightly around pointer finger and pinch to hold about 5 seconds, for an attractive curl.

Caramel Beer Dipped Pretzels
Makes 12 to 15 rods

¼ cup sugar
2 tablespoons light corn syrup
¾ cup heavy cream
1/3 cup IPA or Pilsner beer
2 tablespoons unsalted butter

1. Line a baking pan with a sheet of parchment or wax paper.
2. In a small saucepan, over medium heat, bring sugar, corn syrup, cream, beer and butter to a boil, stirring often with a wooden spoon. Continue to cook, stirring occasionally, until the mixture is silky and golden (“soft ball” stage on a candy thermometer.)
3. While hot, spoon caramel over pretzel rods to coat, then place on the prepared pan and allow to set at room temperature, about 10 minutes.

Rising Star Pina Colada Pops
Makes about 6 popsicles, depending on mold

3/4 pound fresh pineapple, cubed
1 can (13.5 ounces) organic, unsweetened coconut milk (such as Native Forest)
1/3 cup sugar
Pinch salt
1 teaspoon vanilla

Combine pineapple, coconut milk, sugar, salt, and vanilla in a food processor or blender and puree until smooth. Fill molds and freeze, according to package directions.

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