As the Seattle Seahawks and the Denver Broncos face off at the first ever cold-weather Super Bowl to take place in an open-air stadium at New Jersey’s MetLife Stadium on February 2, you could be well ahead of the 6:30 p.m. (EST) kick-off by starting your day with foods as popular in New York and New Jersey (Super Bowl XLVIII co-hosts), as they are in the players’ home cities. Besides plenty of good, hot steaming coffee, Seattle’s Best Sour Cream Coffee Cake and Denver omelettes would score big as breakfast choices on Super Bowl Sunday, whether you follow football, or not. With a history that dates back to 1968, Seattle’s Best Coffee (acquired by the Starbucks Corporation in 2003) needs no introduction, but the sour cream coffee cake that bears its name, unique for its hazelnut/brown sugar/nutmeg filling and espresso coffee glaze, is another story. “Seattle’s Best Sour Cream Coffee Cake,” from the now out-of-print “Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle’s Renowned Public Market,” by Braiden Rex-Johnson, is unusually flavorful and deliciously different from any other coffee cake you may have tried. The cake is Super Bowl worthy, not just for breakfast, but for enjoying as dessert after dinner, as well. Like coffee cakes, omelettes are versatile, suitable for serving at breakfast, lunch or dinner. Despite James Beard’s writing that there is no “true recipe” for the Denver (or Western) Omelet in his “American Cookery” cookbook, Denver omelets are remarkably popular and consistent for their inclusion of onions, bell peppers and ham, which should be cooked in advance for use in omelettes. Omelettes are good served as they are, or as a filling for a sandwich made on roll – or even better – a Super Bowl size New York-style bagel.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.