On Super Bowl® Sunday, football always takes center stage. Snacks, finger foods and beverages, however, are still in the spotlight. While hot wings, creamy dips and crunchy chips are perennial favorites, we’re looking for new recipes for this year’s Super Bowl® menu.
We share two recipes that fit the bill of easy-to-make and easy-to-eat. First, homemade soft pretzels are popular this year. Like bagels, you boil the “raw” pretzels before baking them. Serve our soft pretzels with creole-style mustard, a grainy variety laden with lightly crushed brown mustard seeds. Or, make an Italian version that adds minced pepperoni to the dough and a sprinkling of parmesan cheese before baking.
Then. for the dessert side of our spread, we’re making Praline Bacon, an addictive treat that layers a sweet praline topping on smoky bacon strips.
And, since we’re in the mood for New Orleans tradition, I’m stirring up a few glasses of sazerac, the city’s official cocktail. Sazerac (SAZ-uh-rack) is a neat rye whisky and bitters drink that originated in the 1800’s. Win or lose, it’s perfect for toasting this year’s Super Bowl®.
Soft Pretzel Recipe
For Italian-inspired pretzels, add 1 to 2 cups of minced pepperoni with the flour and sprinkle pretzels with grated parmesan cheese prior to baking.
1½ cups warm water (110 to 115 degrees F)
1 tablespoon honey
1 package (2¼ teaspoons) active dry yeast
1 teaspoon salt
4½ cups all-purpose flour
2 tablespoons unsalted butter, melted
Vegetable oil for greasing bowl
10 cups water
2/3 cup baking soda
1 large egg yolk
1 tablespoon water
1. In stand mixer bowl, combine water, honey and yeast. Let stand for about 5 minutes or until mixture begins to foam.
2. Add salt, flour and melted butter. Using dough hook attachment, mix on low speed until well combined. On medium speed, knead dough until it’s smooth and pulls away from the dough hook, about 5 minutes. Remove dough from mixer bowl. Wipe out bowl and rub interior with a little vegetable oil. Place dough back in bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.
4. Bring the water and baking soda to a rolling boil in a soup pot or stockpot.
5. Divide the dough into about 12 equal pieces. Roll each piece of dough into a 24-inch rope. Make a U-shape with the rope. Then, holding the 2 ends of the rope, cross them over each other twice and press them into the center of the bottom of the U to form the shape of a pretzel.
6. Carefully place pretzels one at a time in the boiling water. Boil each pretzel for 30 to 40 seconds. Remove with a wide faced flat spatula or skimmer. Drain well and place on the parchment-lined baking sheets, about 2 inches apart.
7. Make egg wash by beating egg yolk with 1-tablespoon water. Brush each pretzel with egg wash and sprinkle with coarse salt.
8. Bake until pretzels turn a deep golden brown, about 13 to 15 minutes.
9. Transfer hot pretzels to wire rack and cool for 5 minutes. Serve warm.
Praline Bacon Recipe
1 pound smoked bacon, thick sliced
4 tablespoons sugar syrup like molasses, corn syrup or simple syrup
¾ cup dark brown sugar
1 cup pecan halves or large pieces, lightly toasted and finely chopped
Pinch of cayenne pepper (optional)
¼ teaspoon cinnamon powder
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with aluminum foil. On a wire cooling rack that fits the baking sheet, arrange bacon strips in a single layer. Set wire rack on foil-lined baking sheet. Bake until the bacon browns and fat renders, about 30 minutes.
3. While the bacon cooks, make the topping. Mix together chopped pecans, brown sugar, cayenne pepper and cinnamon.
4. Remove baking sheet from oven. Rearrange bacon so that the strips are side by side. Brush each strip with sugar syrup and sprinkle generously with the brown sugar and pecan mixture. Pat down topping. Return bacon to oven and bake until bacon is crispy and topping is bubbly, about 10 to 15 minutes.
5. Remove from oven and let bacon cool. Makes 4 servings
Classic Sazerac Cocktail Recipe
Adapted from Sazerac Cocktail recipe by Emeril Lagasse
In 2008, sazerac (SAZ-uh-rack) became the official cocktail of the city of New Orleans.
1. Chill an old-fashioned glass by filling it with cracked ice. Set aside.
2. In a separate mixing glass, add simple syrup, Peychaud’s bitters, Angostura bitters, whisky and several ice cubes. Stir.
3. Discard the ice in the old-fashioned glass. Add the absinthe, Herbsaint or Pernod and swirl around the glass. Shake out the excess.
4. Strain the whisky mixture into the old-fashioned glass. Twist lemon peel over drink. Discard lemon peel or add to the cocktail as a garnish. Serve immediately.
Categories: Food & Recipes