Eagles Sunday sundaes

What’s Cookin’?

By Donna Zitter Bordelon

Football flavors: Your taste buds will score big with these recipes.

The Eagles are at it again this season, rushing, passing, blocking and tackling (and hopefully winning) their way to the Super Bowl. For football players, the bowl comes at the end of the season, but you can get yours by just going deep into the freezer for ice cream. Do you like to strike early and score a scoop, or is your ice cream a halftime change of strategy? If ice cream is your go-to option, you might consider making some of these sauces to put on your sundaes on Sundays during football season. Add fruits, nuts, M&M’s, cherries and whipped cream to your roster along with the sauces for an unbeatable team.

Like football, ice cream is an American tradition. Ice cream sundaes were supposedly first served about 1897 at the Red Cross Pharmacy in Ithaca, New York, located directly across the street from the bar of the Ithaca Hotel. Since a law prohibited Sunday sales of stimulating beverages, thirsty patrons crossed the street to the pharmacy to enjoy sundaes on Sunday. Chocolate sauce on ice cream and football games — perfect together! With these decidedly different chocolate sauces, you’ll stay cool on game days, no ice bath needed. No fancy footwork required, except a run to the freezer.

The following chocolate sauce can be made ahead, refrigerated and reheated. When the hot sauce meets the ice cream, the sauce hardens into a shell — a helmet for your scoop.

HARD SHELL CHOCOLATE SAUCE

1/2 lb. butter, cut into 1-inch chunks

12 oz. package of mini chocolate chips

1 cup chopped nuts, optional

In a bowl, microwave the butter and chocolate for 2 minutes.

Whisk thoroughly. Microwave again for 1 minute. Whisk until smooth. If necessary, microwave 30 seconds more and whisk, if chocolate is not completely melted. Stir in nuts, if using.

Serve hot over ice cream.

Here’s your hot read. Serve this Hot Fudge Sauce warm or refrigerate and reheat in the microwave just before serving.

HOT FUDGE SAUCE

4 1-oz. squares of unsweetened chocolate

3/4 cup white sugar

1/8 tsp. salt

2 Tbsp. butter

3/4 cup heavy whipping cream

1/2 tsp. vanilla extract

In a small bowl, microwave chocolate for 1–2 minutes, stirring a few times until chocolate is melted.

In a heavy bottomed saucepan over low heat, put the melted chocolate. Stir in the sugar, salt and butter.

Drizzle in the cream, a little at a time, stirring until smooth.

Heat the sauce without boiling. Remove from heat and stir in the vanilla. Serve warm.

Beer, synonymous with football, complements this chocolate sauce. Acquire it in a draft.

CHOCOLATE GUINNESS SYRUP

2 cups sugar

1 cup cocoa powder

1 cup Guinness Stout

1 tsp. vanilla extract

1/8 tsp. salt

In a medium-large saucepan, whisk together the sugar and cocoa powder.

Add the Guinness and stir. Bring to a boil and reduce heat to low. Allow to simmer and thicken for 5 minutes.

Remove from heat and whisk in the vanilla and salt.

Serve warm or cold and refrigerate any leftovers, if there are any.

Go green! Pour on the following green ginger ice cream sauce without worries of staining your Eagles jersey.

EAGLES GREEN SUNDAE SAUCE

1/3 cup light corn syrup

1/4 cup grated or very finely chopped candied ginger

Dash of salt

1/2 cup half and half, divided

1/4 cup butter

1/2 tsp. vanilla extract

1–2 drops green food coloring

In a small saucepan, stir together the corn syrup, candied ginger, salt and ¼ cup half and half.

Bring just to a boil, then turn down heat and simmer for 5 minutes, stirring occasionally.

Gradually whisk in the remaining ¼ cup half and half and allow to heat but do not boil. Remove pot from heat and stir in the butter, vanilla and green color. Serve warm.

Eat well, live long, enjoy!

(Questions or tips can be sent to Donna Zitter Bordelon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)