Sweet Treats for Soccer Fans

Sweet Treats for Soccer Fans

El Mundial Parties Score Big with 100% Pure Honey


Longmont, CO–(HISPANIC PR WIRE)–May 15, 2006–El Mundial 2006 is coming and we all know the drill. The TV is on at all hours of the day and night. The remote control glued to sweaty palms. And while hanging out with family and friends for the big games can be a lot of fun, sometimes it’s hard to know what to feed all those hard core soccer fans camped out in your living room. This year – thanks to the National Honey Board – you can celebrate in style with delicious Latin-inspired party fare made from 100% pure honey.

Just in time for at-home viewing parties, the National Honey Board created six simple honey-based recipes – one for each of the Latin American national soccer teams that qualified for this year’s tournament – Brazil, Mexico, Argentina, Costa Rica, Paraguay and Ecuador. Each recipe celebrates the national flavors and traditional ingredients of each country. Dishes like Costa Rican Plantain Bunuelos, Brazilian Honey Bahianas, and Argentine Honey Beef Skewers draw inspiration from Latin chefs all the way from Mexico City to Patagonia.

“These snacks certainly break up the monotony of your typical chips and salsa eaten during El Mundial games,” says Cynthia Perez, personal chef based in Los Angeles. “And by adding honey to game munchies you’ll become a world-class hostess/entertainer and the ultimate soccer fan.”

“Pure honey has long been used as a potent energy source,” says Bruce Wolk, National Honey Board Director of Marketing. “Athletes throughout history ate honey in many forms to boost energy and enhance overall performance. Now, soccer fans too can enjoy the benefits of 100% pure honey.”

You can help pick this year’s winner – the Dulce Mundial winning recipe that is – even before the tournament gets kicks-off. Starting May 15th log onto http://www.mielpura.org and vote for your favorite National Dulce Mundial treat (see recipes below). Who knows, you might just pick the winner! Winning recipes will be announced tournament opening week, June 5 – 9th 2006.

Whip out the honey jar this year as you prepare for those El Mundial get-togethers and try these delicious easy-to-make recipes for all your favorite soccer fans. Who knows you might just hear something other than “GOOOOOOOOAAAAL” in your living room this June.


Argentine Honey Beef Skewers

Brush this favorite Gaucho sauce onto real Argentinean cuts of meat, like skirt steak. Apply honey dressing liberally while grilling so that beef is brimming with flavor and after cooking to add an extra kick.

1 egg

3/4 cup mayonnaise

1 tbsp salt

1 tsp mustard

1 tsp white pepper

1 tbsp vinegar

1 1/2 cup olive oil

6 tsp lemon juice

2 tbsp 100% pure honey

— Place egg yolk, mayonnaise, salt, mustard, white pepper and a tsp of vinegar in a deep dish

— Mix ingredients thoroughly

— Slowly pour 1 cup of olive oil into mixture

— Whip mixture to keep from thickening

— Slowly add the lemon juice, honey and the remaining oil

— Lastly, add the egg white and mix until the mixture stiffens and forms “peaks”

— Set mixture aside

— In a shallow dish, place 6-8 skewers of meat

— Brush all sides of meat with honey-mayonnaise mixture

— Grill meat (to preference)

— After the skewers are grilled, brush remaining sauce over skewers to add an extra kick of flavor


Brazilian Honey Bahianas

Serve these tropical fruit skewers for a light and refreshing snack at halftime to add a Brazilian touch to your Mundial celebration.

1 banana cut into thick slices

1 mango cut into thick slices

2 tbsp of cashasa (Brazilian sugar cane based spirit, similar to rum)

3 tbsp of 100% pure honey

1/2 cup of cream fraché (or Mexican Crema)

2 lemons

1/4 cup shredded dry coconut

— Zest lemons and set aside 2 tablespoons of the zest

— Place remaining zest into deep dish

— Extract juice from lemons and pour the lemon juice over the lemon zest

— Pour cream fraché (or Mexican Crema) into lemon mixture

— Stir in honey and cashasa into lemon and cream fraché mixture

— Blend until smooth and set aside

— Peel and cut bananas and mango into pieces

— Prepare fruit skewers by alternating mango and banana slices on each skewer

— Place skewers in a shallow serving dish

— Drizzle sauce over skewers

— Garnish with lemon zest and shredded dry coconut

— Keep remaining sauce for dipping


Costa Rican Plantain Buñuelos

Few treats score higher than traditional buñuelitos, Costa-Rican style, drizzled with delicious honey.

2 large plantains

2 tablespoons water

1 1/2 cups of crumbled queso fresco (Mexican-style fresh cheese)

1/4 cup guayaba paste cut into 1/2 inch squares

1/2 cup of 100% pure honey

Frying oil (enough to fill 1/3 of frying pan)

— Peel and cut the plantains in half

— Cook plantains for 30-40 minutes, or until plantains are soft enough to puree

— Add plantains and water into blender or food processor

— Puree plantains to a ‘mashed potato’ consistency (be careful not to overblend)

— Take 3-4 tablespoons (depending size preference) of the mixture, 1/2 tablespoon cheese, and a square of the paste to create small ‘buñuelos’ (balls)

— Make enough buñuelos to use all of the plantain mixture and set aside

— Heat oil in a frying pan over medium heat

— Slowly place buñuelos on the frying pan (make sure to have room to cook evenly)

— Fry the buñuelos until golden brown and set aside on a shallow serving dish

— When finished frying all buñuelos, pour honey over buñuelos

— Serve warm


Ecuadorian Aji de miel y queso

Celebrate an Ecuadorian team goal with this flavorful dip. Aji de miel y queso combines a variety of vegetable textures with the smooth texture of honey and queso fresco. Best served with boiled native South American potatoes and fresh avocado and tomato slices.

1 large tomato, peeled, seeded, and coarsely chopped

1 fresh hot red or green pepper

1 cup 100% pure honey

1/2 pound Mexican-style fresh cheese (labeled: queso fresco) or ricotta

1 medium onion, finely chopped

1 egg, hard boiled, and finely chopped

Salt and freshly ground pepper to taste

— In a blender or food processor, blend the tomato, pepper, honey and cheese

— Blend to a thick sauce consistency (be careful not to over-blend)

— Season to taste with salt and pepper

— Pour the sauce into a bowl

— Sprinkle the onion and egg over the sauce

— Serve sauce with a side of small cooked potatoes, raw green vegetables, tomato and avocado slices

— Sauce can be poured over vegetables before serving, or vegetables can be dipped into sauce


Queso Mexicano with Chipotle-Honey sauce

The smoky heat of chipotle peppers blends deliciously with the sweetness of pure honey, to create a unique south of the border party dip that will excite even the most complacent taste buds.

1/4 cup 100% pure honey

7 ounces chipotle chiles (if canned chiles, drain and cut before blending)

2 tablespoons apple cider vinegar

1/3 cup olive oil

1 lb Mexican-style fresh cheese (labeled: queso fresco)

— Cut cheese into small cubes and place on either a shallow serving dish or deep dish

— and set aside

— In a blender of food processor, blend chipotle chile with vinegar

— Slowly add honey and olive oil

— Continue blending until mixture has a thick sauce consistency

— Pour sauce liberally over the cheese cubes

— Place tooth-picks on cheese cubes and serve

— Keep remaining sauce for dipping


Paraguay Honey and Peanut Candy

To satisfy your sweet tooth while celebrating your favorite team’s goal, try this delicious Paraguayan candy chocked full of crunchy peanuts. A truly satisfying treat for soccer fans of every persuasion.

2 cups 100% pure honey

1 lb of toasted whole peanuts

8-10 small paper candy cups

— Pour honey into medium cooking pot

— Heat honey to boiling over high heat

— Lower heat to medium

— Continue to stir honey until you can see the bottom of the pot

— Add the peanuts slowly

— Continue to stir over medium heat for 3-4 minutes

— Pour 1-2 tablespoons of mixture into the paper candy cups

— Freeze for 15 minutes

— Peel candy cup off of peanut candy before serving

About the National Honey Board (NHB)

Funded by the honey industry and operating under USDA oversight, the National Honey Board is a research and promotion Board dedicated to increasing the demand for honey and honey products in the marketplace.

To request photos, honey recipes, additional information or an interview with the National Honey Board, please contact: Veronica Flores at 310/226-8600 or veronica.flores@rlpublicrelations.com.

NOTE TO EDITORS: High-resolution images are available at: http://www.hispanicprwire.com/home.php?l=in

Sweet Treats for Soccer Fans