There are cooks who look forward to Super Bowl Sunday, a day when they’ll devote long hours to smoking ribs, slow-cooking chili or finessing the chicken wings for a crowd, all before kickoff.
Those cooks are great friends to have on game day. Their kitchen marathons allow the rest of us to focus on the easy contributions: the snacks, the sides, the beer.
Heiskell’s bacon-wrapped breadsticks are as easy – three ingredients! – as they are crispy and sweet. And they can be prepped the night before. (Here’s a video tutorial for making the bacon bites.) She also makes a caramelized onion dip that beats store-bought by a country mile.
A caterer and vegetable purveyor based in Oxford, MS, Heiskell has a repertoire of Southern dishes “for any occasion life serves up,” as goes the book’s logline.
So if you get too time-strapped (or lazy) to make anything from scratch this Sunday, save the recipes for another occasion, for those days when you might ask your party host, “What can I bring?”
The following recipes and author notes are excerpted from the 2017 cookbook “What Can I Bring?” by Elizabeth Heiskell with permission from Time Inc. Books.
“So here it is in all its glory . . . our most talked about, sought after, and begged for recipe. We love these served in mint julep cups or silver goblets. Although this recipe calls for just three simple ingredients, there are a few tips that will make you a pro. Always line your rimmed baking sheet with heavy-duty aluminum foil. Watch the bacon bites, and, if they are cooking too fast on the bottom, roll them over so they can caramelize evenly. As soon as they are done take them off the pan, otherwise they will superglue themselves to the foil. Once they are cool you can stack them in an airtight container and they will keep for two days.” – Elizabeth Heiskell
2 cups packed light brown sugar
22 bacon slices
22 very thin breadsticks (from a 3.5-ounce package)
Caramelized Onion Dip
“This recipe is best served in a classic fashion, with Ruffles potato chips. When caramelizing the onions, don’t add any sugar; the key is salting the onions. Adding salt during the cooking process will extract the water from the onion and deepen the natural sweetness.” – Elizabeth Heiskell
1/4 cup olive oil
2 ounces (1/4 cup) salted butter
2 large onions, very thinly vertically sliced (about 7 1⁄2 cups)
3/4 teaspoon table salt
1/2 teaspoon black pepper
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise (such as Hellmann’s)
1 teaspoon Worcestershire sauce
Potato chips (such as Ruffles)