Life, style & food in the District
D.C. may have missed its chance to play in the Super Bowl, but that doesn’t mean the District can’t celebrate America’s unofficial mid-winter holiday.
Last year, I shared my thoughts on traditional Super Bowl food and how much I hate to see mayonnaise-based cheese dips thrown next to a bowl of potato chips. (Don’t get me wrong, I like mayonnaise and I like chips… just not in the same bite. It’s a bit much.)
I went on this rant because I believe there is a way to indulge in less-than-healthy foods while still keeping it real on Super Bowl Sunday. After all, Smitten Kitchen’s recipe for a beer, mustard and cheddar pull apart bread was a hit at last year’s party, and was definitely not a dish that skimped on the calories.
This year, I am bringing dessert to our Super Bowl gathering. In an attempt to make something that is easy to eat during a game, a crowd pleaser, tasty and a bit unique, I’ve decided to go with a tried and true recipe that has a local spin.
Toki Underground Chef Erik Bruner-Yang was recently featured in Food and Wine – along with a handful of other DC Chefs – and shared a recipe for red miso buttercream frosted chocolate chip cookies. Now forgive me Mr. Bruner-Yang, but my own recipe for chocolate chip cookies is pretty kick-ass (I don’t think I’ve shared it online before, so this is it!), so I decided to stick to my own base recipe. However, the red miso buttercream is a sure winner for the top of the cookie.
The sea salt from the cookie and the salt from the miso makes an usually sweet treat a bit more of a savory one. So the chunks of chocolate are definitely a welcomed surprise.
Heads-up: I could not, for the life of me, find fresh lemon verbena (it is the middle of winter, after all), so I actually used a bit of fresh lemon zest. It added a zip of freshness to brighten up the heaviness of the miso buttercream.