Preparing delicious, unique and easy-to-eat food for a Super Bowl XLIV party shouldn't require spending all day today or tomorrow in the kitchen. There are plenty of dishes that can be assembled quickly and baked or stirred up just before game time, said Marlana Walters. But attending a Super Bowl party without a dish or two in hand is not something Walters would ever dream of doing. Along with husband Heath, Walters has hosted quite a few Super Bowl gatherings at her Madison home and enjoyed many more as a party guest. Her friends know better than to argue when she offers to cook most of the food for gatherings held in her home or theirs. Despite juggling a full-time job as owner of the Jackson and Ridgeland locations of Everyday Gourmet and a new mom to 10-month-old twins Heath and Maris, Walters likes nothing better than planning a party and preparing food her friends will enjoy. And when you're dealing with someone who prepared the food for her own wedding reception, it's a sure bet Walters will carry it off in the effortless manner that amazes even veteran cooks. She attributes her entertaining skills to years of practice and a firm belief that nothing brings people together like good food. "Food is one of the best features of almost every great party in this area," said Walters. "I do think it's important to offer to bring a dish to a party where a lot of people are expected to attend. Any gracious host or hostess welcomes additional food, at least here in the South. It's part of our culture to offer to bring something along." This year, the Walters' will be attending a Super Bowl party at the Cypress Lake home of a single male friend famous for his "man cave" complete with comfortable seating and of course, big screen TVs. The host will take care of grilling "brats and burgers" primarily for the men in the group, Walters says. She will take it from there, bringing lighter fare that the ladies (and possibly a few men) will enjoy, along with a sweet touch at the end. She's still finalizing her menu, but is leaning toward either blue buffalo chicken chili or white chili in a bread bowl and blue cheese burgers. All three are recipes she found in Fast & Fabulous Soups, Salads and Sandwiches, a new cookbook published by Quail Ridge Press. "The white bean chili is great because it's light and healthy and can be served in the bread bowl," said Walters. "And everyone loves burgers, which I plan to make into sliders. Making these lighter versions of traditional Super Bowl food allows everyone to enjoy the party." Due to popular demand, Walters is considering bringing a dish of Captain Rodney's Cheese Bake. While it's been around the party circuit for awhile, she finds most have not tired of the rich dip topped with tangy Boucan Glaze. The dish filled with cream cheese, mayonnaise and green onions may make it to the party, but the topping may be a little different, due to a discovery Walters made while sampling some of her stores' products. "I brought home a jar of pepper peach salsa, which we carry in the stores and I wanted to try," Walters said. "I topped the cheese bake with the salsa instead of the Boucan glaze and it was delicious. Another time, I mixed pepper jelly with the ingredients and baked it. The results were equally good. Both added a little 'sweet heat' that gave it a totally different taste." Walters says no gathering, large or small, would be complete without a sweet treat at the end. Since the Super Bowl spread will be filled with hearty foods, small bites of Black-Bottom Toffee-Top Cheesecake in the New Orleans Saints' team colors of black and gold will be the perfect touch, she feels. "At a party like this, individual desserts are much easier to serve and to eat than large slices," she said. "You can cut desserts in small pieces or use miniature muffin tins to transform almost any cheesecake or pie into small servings." Walters is looking forward to cheering for the Saints in their first Super Bowl appearance and sampling food she and others prepared for the enjoyment of those attending the party. While she's not the hostess, her offerings will play a part in making sure the party goes well. "Food really does bring people together," said Walters. "Even when you go to an event and don't know someone, food is a bonding agent that gives you something to talk about, which ultimately leads to everyone relaxing and enjoying themselves. Bonding over food is sometimes the main element that creates a great party." |
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Marlana Walters serves up a bowl of white chili, which can be served in a bread bowl.
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Here are three recipes Walters will take to her friend's Super Bowl XLIV party. Recipes from Fast & Fabulous Soups, Salads and Sandwiches, Gwen McKee and Barbara Moseley, Quail Ridge Press. White Chili in a Bread Bowl 1 cup chopped onion Cook onion, chilies and garlic in oil in Dutch oven till onion is tender. Stir in beans, brother and seasoning. Bring to a boil. Simmer 30 minutes. Slightly mash beans to thicken. Add chicken; cover and simmer 10-15 minutes longer. Hollow out sourdough loaves; spoon chili into bread bowls. Top with sour cream. Serves 6-8. Recipe from Fast & Fabulous Soups, Salads and Sandwiches, Gwen McKee and Barbara Moseley, Quail Ridge Press.
Blue Cheese Burgers 1 1/4 pound lean ground beef Mix ground beef, blue cheese, salt and pepper. Shape into patties. Grill patties on preheated grill 4-6 inches from medium heat about 10 minutes, till cooked through, turning once. (Or broil 4-6 inches from heat.) Grill or broil split buns briefly to heat; put patties and onion slices on buns. Serves 4. Recipe from Fast & Fabulous Soups, Salads and Sandwiches, Gwen McKee and Barbara Moseley, Quail Ridge Press.
Black-Bottom Toffee-Top Cheesecake Bars
Mix confectioners' sugar, flour, cocoa and baking soda; cut in butter till crumbly. Press into bottom of ungreased 9-by-13-inch baking pan. Bake at 350 degrees for 15 minutes. Meanwhile beat cream cheese in a large bowl until fluffy. Beat in condensed milk, eggs and almond extract till smooth. Add 1 cup toffee bits. Pour over hot crust. Bake 25 minutes till edges slightly brown. Cool 10 minutes. Sprinkle remaining toffee bits evenly over top. Cool. Refrigerate covered. Makes 3 dozen bars. Recipe from Fast & Fabulous Party Foods and Appetizers, Gwen McKee and Barbara Moseley, Quail Ridge Press. Kara Kimbrough — February 6, 2010 |
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