Lemon-inspired Recipes for Super Bowl Sunday

It’s one of the biggest sporting events of the year and you’re having people over. You want to make something easy but delicious. Something that you can eat with your hands but that doesn’t get too messy. Whether you’re drinking beer, cider, or wine, these recipes all have a delightful lemon-inspired twist to help make this the most satisfying Super Bowl Sunday ever.

All recipes were provided by the good folks at Savanna Dry, but I’ve put a little ‘Cheryl’ spin on each of them for those who are feeling exceptionally adventurous. Game on!

Lemon Salsa


  • 2 medium lemons
  • 2 tbsp. minced onion
  • 1 tsp. sugar
  • ½ tsp. sea salt
  • 1 tbsp. olive oil
  • 2 tbsp. mint, minced
  • cilantro
  • basil


  1. Cut ends off the lemons, exposing the fruit. Stand it up on one end and use a knife to remove the peel and pith.
  2. Chop the lemon flesh into small pieces. Discard the seeds and large pieces of membrane.
  3. Transfer lemon and juices to a small bowl. Stir in remaining ingredients and serve with tortilla chips.
  4. Cheryl’s Twist: Add chopped cucumber to make this dish even more refreshingly satisfying.


Lemon Pepper Wings


  • 1 lb. chicken wings
  • 1 tsp. lemon pepper
  • Oil


  1. Heat oil in deep fryer. Place seasoning in a bowl or zip style bag and set aside.
  2. Deep fry wings for 8 to 10 minutes until lightly browned.
  3. Take cooked wings and place into seasoning and coat. Make sure the wings are still hot in order for seasoning to stick.
  4. Cheryl’s Twist: Coat the wings in two heaping tablespoons of corn starch before cooking to make the wings perfectly crispy.


Dill, Cucumber and Lemon Dip


  • 1 cup Greek yogurt (plain)
  • 1 cup diced and peeled cucumber
  • 1 clove garlic, minced
  • 1 tbsp. fresh dill, minced
  • 2 tsp. lemon juice
  • 1 pinch salt and pepper


  1. Place yogurt into a small bowl and add cucumber, garlic, dill, and lemon juice.
  2. Stir ingredients and add salt and pepper to taste.
  3. Serve with chips or vegetables.
  4. Cheryl’s Twist: Toss in a tablespoon of paprika to make this the best tzatziki you’ll find this side of the Atlantic.

And don’t forget to pair your Super Bowl appetizer creations with a few bottles of Savanna Dry!

Dundee Hills Pinot Noir and Sautéed Pacific Salmon

When I first made the foray into drinking red wines, pinot noir was always a favourite. The pinot noir grape produces a softer, lighter wine with low tannins that acts as a perfect entrance into the wild and wonderful world of reds. For newbies, it’s a great starter wine. For those who have been in the game for quite some time, it’s a beautiful alternative to the full-bodied, heavier options. Pinot noir wines can have as much complexity as their bolder cousins and even more versatility–it’s a great wine to pair with any number of dishes: red or white meat, sweet or savoury.

On a cold and quiet winter night, I sat down to taste the Dundee Hills Sokol Blosser Pinot Noir for the first time. The first few sips showed a delicate, dry red wine with minimal sweetness but an almost overwhelming hint of berry fruits. The best part about the wine is its ability to give off flavourful hints of raspberries and cherries without actually being sweet.

I paired this wine with L’Extra’s Pure Goat Cheese, which has a light yet distinct taste. Similar in appearance to a round of brie or camembert, this goat cheese is delightfully creamy and delicious when eaten alone, atop a cracker, or paired with a nice red wine.

I haven’t had a pinot noir I’ve enjoyed this much in quite some time and I highly recommend it for newer wine drinkers or established winos looking for an intriguing lighter option. And, if you’re someone who’s concerned with pesticides in wine, you’ll be happy to know that the Sokol Blosser Pinot Noir is made from 100% organic grapes. The wine itself retails for around $35-45 a bottle.

Sokol Blosser recently partnered with several restaurants in Calgary and Edmonton to challenge local chefs to create a perfect salmon appetizer to go with the wine. In support of the Canadian Parks and Wilderness Society, restaurants such as Edmonton’s Bothy Wine and Whisky Bar and Calgary’s Q Haute Cuisine and La Chaumière develop unique salmon recipes to pair with the Dundee Hills Pinot Noir at each of their locations. A portion of sales of the wine are donated directly to the Canadian Parks and Wilderness Society. The full list of participating restaurants can be seen on the Sokol Blosser website.

Below is a recipe for Sautéed Pacific Salmon, courtesy of La Chaumière Restaurant. We hope you enjoy it alongside a bottle of the pinot noir!

Sautéed Pacific Salmon with Lentils, Bacon and Red Wine Butter

By La Chaumière Restaurant (Calgary)

Main Dish

  • 4-120g Pacific salmon filts, skin on
  • 160g cooked red lentils
  • 50mL chicken stock
  • 25g finely diced bacon (approx. 3 strips)
  • 1 shallot finely chopped
  • 1 carrot finely chopped
  • 1 leek finely chopped


  1. Sauté shallot, carrot, and leek with bacon, slowly rendering fat and cooking the vegetables.
  2. Add lentils and soften with chicken stock; reduce gently.
  3. Season and sear salmon (skin side down) slowly until top is warm to the touch. Finish with lemon juice.


  • 120mL Sokol Blosser Dundee Hills Pinot Noir wine
  • 1 shallot sliced
  • 30g unsalted butter
  • 1 lemon


  1. Whisk wine and shallots until thick syrup is achieved.
  2. Add butter and whisk over low heat.
  3. Season with salt and white pepper.

Luksusowa BBQ Caesar

If you know me even a little, or if you’re an avid follower of wine + dine, you’ll know that I have an unequivocal and robust obsession with gin caesars. I rarely drink the vodka version.

That being said, I’m not one to turn down a drink. When a representative of Luksusowa Polish Vodka contacted me to taste test their BBQ Caesar recipe, I was up for the challenge.

I’m not going to lie–I was hesitant that vodka wouldn’t suit my tastes. It had been so long since I had tasted a vodka caesar that I wasn’t sure I would like them any longer. I started my caesar journey with vodka, as most people do, and had narrowed down my favourite liquor to gin after trying tequila, rum, and even sake. (Note: sake caesars are delicious. Not as good as gin, but still fantastic.)

It turns out that I was wrong. A great caesar should be appreciated, no matter one’s preference for a particular liquor. I made the recipe, with a few substitutions/changes of my own, and discovered that I really and truly liked the BBQ Caesar. I suppose all of those Polish friends of mine were telling the truth when they lauded the greatness of their vodka. Who knew.

Most restaurants and bars use “well” vodka in their caesars, unless you’re flush enough to order a Top Shelf (usually with Belvedere or Grey Goose), and well vodka can (quite frankly) be disgusting. While I’m not generally a vodka fan, I found that the Luksusowa was smooth and didn’t overpower the taste of the Clamato juice. I used two ounces, too, so it wasn’t exactly a weak drink.

I’m a fan of garnishes, so the pepperoncini and garlic-stuffed olive were the perfect touch. It looks as if many BBQ Caesars are in my future, after all.

Here’s the recipe, modified by yours truly, for all you caesar fans. I’m not in the habit of shaking my caesars (as they request in the original recipe), so I went with a stir and it turned out just fine. Cheers!

Luksusowa BBQ Caesar


  • 2 oz Luksusowa Vodka
  • Matt & Steve’s Caesar Rimmer
  • 5 tsp fresh lemon juice
  • 1 tsp BBQ sauce (the original recipe calls for two, but I used Bull’s Eye, which is fairly thick)
  • 4 dashes Worcestershire sauce (you can’t have a great caesar without it!)
  • 2 pinches garlic salt
  • 2 pinches freshly ground pepper
  • Clamato juice


  1. Put a small amount of lemon juice on a small cup plate. Place the rim of your cup in it and then dip the rim in the caesar rimmer to coat.
  2. Add 3-4 ice cubes to the glass.
  3. Add vodka, lemon juice, BBQ sauce, Worcestershire sauce, garlic salt, ground pepper, and Clamato juice.
  4. Stir.
  5. Top with choice of garnish, such as pepperoncini, garlic-stuffed olive, spicy pickled bean, pickled asparagus, or celery (if you aren’t too adventurous).
  6. Enjoy!

Website: www.luksusowavodka.com

Facebook: LuksusowaCA

Twitter: @LuksusowaCA

In the interest of full disclosure, I’d like to note that while Luksusowa and their marketing representatives did send me a complimentary bottle of Luksosowa vodka and Matt & Steve’s Caesar Rimmer (Canadian-made and totally delicious), all opinions of the drink in this post are my own and have not been sponsored by a third party.