Monday , 23 April 2018

Kyra’s Kitchen: Super Bowl Nosh

This coming Sunday Feb 5 is the Super Bowl.
Even though we are not in it … again… we will be watching and hoping, “maybe next year….”

Here are some recipes to nosh on while watching the OTHER teams competing.
All require little preparation and will be an excellent accompaniment whether you want to,
Cry in your beer
Weep in your wine……………….

(Note: All the recipes may be doubled.)

4 cups assorted nuts
4 tablespoons butter
3 tablespoons soy sauce
1 teaspoon hot pepper sauce [optional]

Preheat oven to 275.
Melt the butter in a foil-lined 9×12 baking dish.
Spread the nuts evenly over the pan.
Bake for about 30 minutes stirring and turning the nuts often.
Combine the soy sauce with the hot sauce [if using].
Remove nuts from oven and pour over the soy mixture.
Toss well.   Turn onto kitchen paper towels.
Cool, then store in a jar or lidded container.
Makes 4 cups.

½ cup peanut butter
½ onion – peeled, quartered
1 cloves garlic peeled
2 tablespoons fresh lemon juice
2 tablespoons chopped cilantro
2 tablespoons soy sauce
2 teaspoons fresh ginger – grated
½ teaspoon red pepper flakes
1 teaspoon turmeric powder
Enough warm water to make a smooth dip
Salt to taste [will depend on what brand of peanut butter you buy]

Place all the ingredients, except the water and salt, in the food processor or blender.
Blend until well combined. Check the seasoning and add salt, and add water if the mixture is too thick.
Transfer to serving bowl.
Serve with salted crackers or pretzel sticks.
And fresh vegetables such as pea pods, carrot sticks and celery sticks.

1 x 2.6oz pouch salmon
2 tablespoons lemon juice
¼ teaspoon garlic salt
¼ teaspoon dill weed
3 tablespoons Worcestershire sauce
½ cup soft cream cheese
¼ cup Greek yogurt or sour cream
½ cup finely grated zucchini
1 green onion, finely chopped
1 tablespoon capers

Process all the ingredients except the capers in the processor.
Taste to correct seasoning.
Pile onto serving plate – top with the capers.
Serve as a spread with bagels, crackers, etc.

1 cup shelled pistachios, finely crushed
2 oz soft cream cheese
2 oz Roquefort or blue cheese
2 oz ricotta cheese
1-2 tablespoons sour cream
¼ cup golden raisins

Combine the cream cheese, Roquefort and ricotta cheese – mixing until smooth.
Stir in sour cream.
Fold in golden raisins – distributing evenly through the mixture.

Set the crushed pistachios on a plate
Form round 1” balls from the cheese mixture and drop into the nuts. 
Roll balls around to coat completely with the nuts.
Set on a baking paper lined plate.

To serve:
Arrange the balls in the form of a bunch of grapes and add a ‘faux’ vine leaf at the top.

1. A small melon “baller” or scoop is very efficient in forming the cheese balls
2. Faux vine leaves can be found at craft stores such as Michaels

Note 2:  You might want to snap a picture because once your guests get eating; your “bunch of grapes” will be no longer!

About the Author
McKinney resident Kyra Effren is a contributing writer for’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

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