Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story "The Pit and the Pendulum":

"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned."

Or get fancy with victuals from "The System of Dr. Tarr and Prof. Fether":

"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare."

You can also take Super Bowl decorating advice from Poe:

"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place."
--The System of Dr. Tarr and Prof. Fether

(I just have this feeling Sandra Lee would approve of that kind of tablescape, don't you?)

You could also try to eat the foods from Poe's era, but bread and molasses is less than football festive, so let’s bring on the Poe puns!

Edgar Allan Poe Super Bowl Menu

APPETIZERS

The Tell-Tale Artichoke Heart Spread

Ingredients:

1 14 oz. can artichoke hearts in water, drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 cloves of garlic, minced or chopped
1 tablespoon lemon juice
Dash of Tabasco sauce

Instructions:
Preheat oven to 350° F.

Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.

Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand "the beating of his hideous heart!"

Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.

Avocado Pit and the Pendulum Guacamole

Ingredients:

4 ripe avocados
2 cloves minced garlic
6 sliced scallions, white and pale green parts only
1 jalapeno, minced
Juice from half a lemon
Salt, to taste

Instructions:
Put all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.

Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.

MAINS

Annabel Leek Soup

Ingredients:

4 leeks
4 tablespoons butter
2 onions, finely chopped
1 quart good chicken stock
salt and freshly ground pepper
7 cups milk
1 potato, cooked and mashed
1/4 pound cooked ham, chopped
1/2 cup light cream
finely chopped parsley, to serve

Instructions:
Trim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.

Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.

Potato-Leek Soup recipe from The Two Fat Ladies Full Throttle, Clarkson Potter, 1996

The Purloin of Lamb Letter

Ingredients:

4 lamb loin chops
Salt
Pepper

Instructions:
Preheat broiler.

Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.

DESSERT

The Masque of the Red Death By Chocolate Cake

Ingredients:

1/2 cup (1 stick) butter, plus some for buttering the molds
4 squares (4 ounces) bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

Instructions:
In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Warm, Soft Chocolate Cake recipe from Jean-George: Cooking at Home with a Four-Star Chef by Jean-George Vongerichten

And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of "The Fall of the House of Usherbert" from Mitchell's.

(I’d dearly love to suggest, "Murders in the Rhubarb Morgue" but it’s sadly out of season.)

Sherry Wine Cellar. Photo: iStockPhoto — Sherry Wine Cellar.

One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.

Nevermore.

Sherry Cobbler

Use a large wineglass.

Ingredients:

1 tsp powdered sugar
2 oz. club soda
3 oz Amontillado
1/2 tsp. Cointreau
Orange slices
Maraschino cherry

Instructions:
Dissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.

Recipe from The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst.

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