FOR BREAKING NEWS VISIT WWW.QNS.COM JANUARY 31, 2019 • THE QUEENS COURIER 47
Game Day Eats and Treats
Score major points with delicious dishes
If the crew is coming over to root for
your favorite team, it may be time to spice
up the menu. Whether you’re hosting
the weekend get-together or watching the
game aft er work, switch up your typical
spread and serve something new to leave
your guests cheering for more.
When it comes to choosing an ingredient
that can lend a winning assist to nearly
any dish and score you some major
points, look no further than California
Ripe Olives.
Variety is key when mapping out food
for a crowd, regardless of the event. Plan
on serving one main course and two sides,
and consider no-fuss options like chips
and dips. If there are kids in attendance,
make sure there is something neutral
for even the pickiest eaters to snack
on. However, try your best to avoid anything
that needs a knife and fork to eat -
fi nger foods typically work best when the
game is on and conversation is fl owing.
Th e mild and unique taste of California
Ripe Olives lends itself well to many different
fl avor pairings, such as these recipes
for Pulled Pork Sandwiches with
Peach-Olive Jam, Easy Olive Bread and
Sun-Dried Tomato and Olive Tapenade.
Whether your guests are fans of spicy,
mild, sweet or savory, the only limit is
your imagination when you pull a can of
olives from the pantry.
Family farms across California grow 95
percent of the ripe olives consumed in the
United States. Each can is a labor of love.
Multi-generational family farms work
with family-owned canneries in California
to produce each can and ensure only the
highest quality olives make it from the
farm to your game-day table. For more
creative ways to use olives, including family
recipes from growers across California,
visit CalOlive.org.
Simple Entertaining Tips to Take
Your Table to the Next Level
1. A colorful platter is an easy way to
spice up a spread.
2. Pair something salty with something
sweet for a juxtaposition of fl avors.
3. If you’re serving food on neutral
plates, add some colorful linens.
4. Plan the menu around a central theme
or ingredient.
5. Guests love choices - making more
options available can make for better
spreads.
6. Use versatile ingredients, like
California Ripe Olives, to keep picky eaters
happy.
Pulled Pork Sandwiches
with Peach-Olive Jam
• 1 teaspoon olive oil
• 3 pounds pork shoulder roast
• kosher salt, to taste
• ground black pepper, to taste
• 4 cloves garlic, quartered
• 4 cups low-sodium chicken broth
• 8 ounces dried peaches
• 1 tablespoon chili powder
• 1 cup California Black Ripe Olives,
wedged
• 2 teaspoons country mustard
• 1 ounce arugula
• 8 onion rolls, split and toasted
Heat oven to 375 F.
In large, high-sided saute pan, heat oil
over medium-high heat.
Season pork with salt and pepper, to
taste, and cook in pan 3-4 minutes on each
side until browned.
Stir in garlic and continue cooking 3-5
minutes.
Pour in chicken broth, peaches and chili
powder; bring to boil.
Cover loosely with foil and bake in oven
2 hours.
With slotted spoon, carefully remove
peaches and transfer to small mixing
bowl. Mix olives and mustard with peaches;
set aside.
Continue to cook pork in oven 30-60
minutes until fork tender.
Allow to cool slightly then shred by pulling
apart with fork.
Assemble sandwiches by spooning pork
onto toasted rolls.
Top with arugula and peach-olive mixture.
Easy Olive Bread
• Recipe courtesy of Th e Wicked Noodle
• 8 ounces cream cheese, soft ened
• 1/4 cup unsalted butter, soft ened
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 2 cups shredded cheddar cheese
• 10 ounces California Green Ripe Olives,
chopped
• 2 green onions, chopped
• 1 loaf French bread, sliced in half lengthwise
Heat oven to 350 F.
In bowl, mix cream cheese, butter and
mayonnaise until thoroughly combined.
Add garlic; stir well to distribute. Add
cheddar cheese, green olives and green
onions; stir to combine.
Spread mixture on cut sides of bread.
Bake 20-30 minutes, until cheese is hot,
bubbly and starting to brown.
Sun-Dried Tomato and
Olive Tapenade
• 1/2 cup shallots, chopped
• 1/4 cup chopped smoked sun-dried
tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 can (6 ounces) California Green Ripe
Olives, drained
• 1 can (6 ounces) California Black Ripe
Olives, drained
• 1/4 cup lightly packed fresh basil
• sea salt, to taste
• freshly ground pepper, to taste
• crackers or toasted baguette slices
In food processor, pulse shallots, sundried
tomatoes, olive oil, vinegar and garlic
until fi nely chopped. Add olives, basil,
salt and pepper; pulse again until chopped.
Cover and chill 1 hour.
Serve with crackers or toasted baguette
slices.
Note: Recipe can be prepared one day
in advance.
Photo courtesy of Th e Wicked Noodle
(Easy Olive Bread)
Courtesy Family Features
the big game
/WWW.QNS.COM
/CalOlive.org
