This Friday, Jan. 31, begins the Chinese New Year — The Year of the Horse. Therein lies the answer to who will win Super Bowl XLVIII this Sunday, Feb. 2. The Chinese zodiac is key. The Denver Broncos will win, of course. And I’m not just horsing around!
How could they not win with such an auspicious year predicting the outcome? No need to consult a feng shui master. No need to consult tea leaves or reach for a fortune cookie, either. Clearly, the answer is in the stars. Neither team is wearing red, the lucky Chinese color, although a lot of green surely will be riding on this game.
Peyton Manning is old enough and has thrown enough interceptions to know that today’s hero is likely to be tomorrow’s goat - or even today’s. But goat is not on the menu here, and, thankfully, neither is horse. Instead, get your Super Bowl gathering going with a Liverwurst Football and some Chinese Tea Eggs. Both go well with beer!
Drop back to pass this Football treat, and you will score big! Your crowd will cheer for more.
1 lb. liverwurst
4 oz. cream cheese, at room temperature
1/3 cup onion, minced
1 tsp. Worcestershire sauce
1 tsp. hot sauce (Frank’s or Tabasco)
Pimento or red pepper, sliced in thin strips
Parsley for garnish
Rye bread or rye crackers
Mustard and finely chopped onions
- Break up liverwurst into pieces and beat together with cream cheese.
- Add onion, Worcestershire sauce and hot sauce, and incorporate well.
- Refrigerate for ½ hour.
- On a serving dish, shape liverwurst mixture into a football shape.
- Draw lines across football, making indentations to resemble seams.
- Place pimento or pepper slices on top, in the middle of football to resemble laces.
- Garnish with parsley and serve with quarter slices of rye bread or crackers.
- Serve with mustard and extra onions.
Tea eggs look like marbled-alabaster eggs. They are sold at 7-Eleven stores in Taiwan as snacks. (Wawa, what are you waiting for?) They are also sold by street vendors, as well as in night markets in Chinese communities and in restaurants. Eaten during the Chinese New Year they are said to resemble golden nuggets and to promote hopes of prosperity for the new year ahead.
- Slice eggs in quarters, serve with a little salt, and punt the carbs away.
CHINESE TEA EGGS
Water to cover eggs plus 1 tsp. vinegar
¼ cup soy sauce
1 tsp. Chinese Five Spice
2 tea bags (black tea)
½ tsp. salt
1 cinnamon stick
1 tsp. brown sugar
¼ tsp. ground ginger
- Place eggs in a pot with 1 tsp. vinegar, and add enough water to cover them.
- Bring water to boil, lower heat, and allow eggs to cook gently for five minutes.
- Use a slotted spoon to remove eggs to a strainer. Run cold water over eggs to cool them.
NOTE: Leave hot water in pot.
- When eggs are cool enough to handle, gently roll eggs back and forth on a hard surface to crack shells. The shell should remain on the egg but should be cracked all over. The cracks make the designs in the egg.
- To the saved hot water in the pot add soy sauce, Chinese Five Spice, salt, tea bags, cinnamon stick, brown sugar and ginger. Bring this water to a boil.
- Reduce heat and add the cracked eggs.
- Allow eggs to cook gently for 40 minutes, stirring occasionally.
- Remove from heat, cover, and allow eggs to cool in the liquid.
- When pot is cool enough to handle, put it into the refrigerator so eggs can steep in tea liquid for 4 or 5 hours.
- Peel eggs and serve cold.
Eat Well, Live Long, Enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at WhatscookinNEPhilly@gmail.com or in care of the Northeast Times, 2512 Metropolitan Drive, Trevose, PA 19053.)