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Hosting a party on game day? Start planning your Super Bowl spread with these recipes from Martha Stewart.
- 3/4 cup silver tequila
- 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
- ⅓ cup honey
- 1 tablespoon plus 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- 4 1/2 pounds chicken drumsticks (about 20)
- 3 tablespoons safflower oil
- Clementine or orange wedges, for serving (optional)
Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling (optional)
- Flaky sea salt, such as Maldon, for sprinkling (optional)
- Mustards, such as brown or whole-grain, for serving (optional)
On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
For the meatballs:
- 2 slices white or sandwich bread, torn into 1-inch pieces
- 1/2 cup whole milk
- 8 ounces ground beef (85 percent lean)
- 8 ounces ground pork
- 4 ounces ground veal
- 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1 large egg
- Coarse salt
- Marinara Sauce
For the sandwiches:
- 2 dozen brioche rolls, split
- 1 1/2 cups coarsely grated mozzarella cheese (5 ounces)
- 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
- Small basil leaves
Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg and 1 teaspoon salt. Refrigerate for at least 30 minutes.Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.Make the sandwiches:Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella and 1 teaspoon Pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.
- 16 ounces cream cheese, room temperature
- 3/4 teaspoon coarse salt
- 1/2 cup chopped scallions (from 3 or 4 scallions), plus more for garnish (optional)
- 1/2 cup hot-pepper relish or salsa verdeTortilla chips, for serving
- Crudités, such as cucumber, carrots, and jicama, for serving
Beat cream cheese with a mixer on medium-high until fluffy, about 1 minute. Beat in salt and scallions. Fold in relish. Garnish with scallions. Serve with chips and crudités.
For black velvet stout:
- Stout beer
- Sparling wine
For orange wheat shandy:
- 48 ounces wheat beer
- 1 cup freshly-squeezed orange juice
- 1/4 teaspoon almond extract (optional)
- Thinly sliced oranges
For tequila-shot Pilsner:
- Lime wedge
- Flaky sea salt
- Silver tequila
For black velvet stout:Fill a tall, narrow glass three-quarters full with stout beer. Top off with sparkling wine, such as Prosecco. Serve immediately.For orange wheat shandy: Combine wheat beer, freshly squeezed orange juice (from 3 to 4 oranges), and almond extract (optional) in a pitcher. Stir and serve with thinly sliced oranges.For tequila-shot Pilsner:Run a lime wedge around the rim of a rocks glass; dip rim in flaky sea salt. Fill with Pilsner. Serve with a lime wedge and a shot of silver tequila (poured into the drink or served alongside).
- 1 1/4 sticks unsalted butter, melted, plus more for the pan
- 5 1/2 cups salted mini pretzel twists
- 1/4 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 ⅓ cups lightly salted cocktail peanuts
- 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.Place 4 ½ cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to a pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate and remaining 1 cup pretzels, gently pressing them into milk.Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in a pan on a wire rack, then refrigerated until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.