Your Email:

Friend's Email:

Note: (optional)

Subject:

Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/41213/full/41213/cheer-for-saints-or-colts-but-shmear-for-yourself/ <br /><br /> <b>Cheer for Saints or Colts, but shmear for yourself</b> <br /> Thursday, January 28, 2010 | by louise fiszer <br /><br /><p><img alt="fiszer" class="left" height="200" src="/images/uploads/column_pics/cook/fiszer.jpg" title="fiszer" width="126" />Super Bowl Sunday is practically an American holiday — and certainly a reason to celebrate — so on Feb. 7, invite the gang over for a late afternoon and evening of noshing (oh, and game-watching, too).</p> <p>A winning lineup of finger-foods and shmears is my entry for this special occasion.</p> <p>Some of the advantages of having a party of this sort is that many excellent foodstuffs — such as olives, cheeses and breads — can be store-bought, garnished attractively and presented on your own platters and in pretty bowls.</p> <p>Mini-bagels and pita wedges partner well with these spreads. Most don’t need forks and knives and can be consumed with little interruption to the game. As for the cooked components, they can be done well ahead of time.</p> <p>For equipment, provide a lot of napkins. Sometimes “help yourself” results in a fumble.</p> <p><br /><strong>Potato and Green Onion Squares</strong></p> <p><strong>Serves 8</strong></p> <p>12 eggs</p> <p>1 tsp. salt</p> <p>dash of hot pepper sauce</p> <p>2 Tbs. vegetable oil</p> <p>1 Tbs. Oriental sesame oil</p> <p>1 bunch green onions, trimmed and chopped</p> <p>1 large potato, cooked and cut into 1⁄4-inch dice</p> <p>4 anchovy fillets, minced</p> <p>1⁄2 cup coarsely chopped fresh coriander leaves</p> <p> </p> <p>Preheat oven to 375 degrees and grease a 9x12 inch baking pan.</p> <p>In large bowl, beat eggs with salt and hot pepper sauce. Pour half the egg mixture into pan and bake until almost set, about 15 minutes. Meanwhile, in medium skillet, heat both oils. Sauté green onions until soft, about 3 minutes. Remove from heat and stir in potato and anchovies.</p> <p>Remove egg mixture from oven and spread green onion mixture over the egg layer. Pour on the remaining egg mixture and bake until set, about 15 minutes. Cool and invert onto a cutting board. (May be made a day ahead to this point. Wrap airtight and refrigerate.) Cut into squares or diamond shapes. Sprinkle with coriander and serve at room temperature.</p> <p><br /><strong>Garbanzo and Edamame Spread</strong></p> <p><strong>Makes a little over 1 cup</strong></p> <p>4 oz. cooked garbanzos</p> <p>4 oz. cooked edamame beans</p> <p>1 clove garlic</p> <p>2 Tbs. rice vinegar</p> <p>About 3 Tbs. olive oil</p> <p>Salt and pepper</p> <p>Smoked paprika</p> <p>Toasted pita wedges</p> <p>In a food processor purée all ingredients except paprika. Taste for salt and pepper. Remove to serving bowl and sprinkle with paprika. Serve with pita wedges.</p> <p><br /><strong>Strawberry-Cheese Spread</strong></p> <p><strong>Makes about 2 cups</strong></p> <p>2 cups cottage cheese, low-fat if desired</p> <p>1 Tbs. honey</p> <p>2 Tbs. seedless raspberry jam</p> <p>2 cups sliced strawberries</p> <p><br />Combine ingredients in food processor until smooth.</p> <p><strong><br />Feta-Olive Spread</strong></p> <p><strong>Makes about 2 cups</strong></p> <p>6 oz. feta cheese</p> <p>6 oz. cream cheese</p> <p>1 tsp. dried oregano</p> <p>1⁄2 cup pitted kalamata olives</p> <p>6 oil-packed sun dried tomatoes, drained</p> <p>5 sprigs fresh parsley</p> <p>Combine ingredients in food processor until a rough paste forms.</p> <p><br /><strong>Louise Fiszer</strong> is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to <strong><a href="mailto:loufiszer@aol.com">loufiszer@aol.com</a></strong>.</p>

Please enter the letters and numbers you see in the image below: