Looking for a Perfect Game-Day Snack this Football Season? Try Herring!

Football season is finally here! With thousands of fans enjoying games and tailgating festivities throughout Wisconsin, you might be looking for crowd-pleasing recipe ideas. Herring is the perfect addition to any game-day gathering – whether its high school, college or the pros.

Why is herring so great? It’s a traditional Wisconsin treat known for its flavor, health benefits and, most importantly for football fans, its luck. With roots dating back to immigrants coming to America from the Baltic region, herring has been a popular food for generations that is said to bring good fortune.

Many people enjoy eating herring right out of the jar or on a cracker, but for those who want a different option, try one of my signature recipes, including: Ma Baensch Herring Salsa, Ma Baensch Bloody Mary and Ma’s Stuffed Green Olive.

RECIPES:                 

Ma Baensch Herring Salsa

Ingredients:

• 1 - 24 oz jar Ma Baensch Herring in Wine Sauce, drained, discard sauce, reserve onions, and cut tidbits in ¼
• 1 C peeled and diced Spanish onion
• 1 seeded, cored and minced jalapeno chili, optional
• Juice of one lemon freshly squeezed, removing pulp and seeds
• Reserved onion
• 1 C cleaned, seeded, cored and diced red bell pepper
• 1 C fresh cilantro, minced

Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resealable container and refrigerate.

Uses:

Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.

A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.

Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

Ma Baensch Bloody Mary

Ingredients:

• 2 parts vodka
• 4 parts clamato juice
• 1 heaping t horseradish
• ½ t Worcestershire sauce
• ½ t + hot sauce
• 1 t fresh lime juice
• 1 t wine sauce from Ma Baensch Herring in Wine Sauce
• ¼ t celery salt
• Dash fresh ground black pepper
• 1 wedge fresh lime
• 2 green olives
• 1 piece of Ma Baensch Herring in Wine Sauce
• 1 toothpick

Mix all ingredients and pour into a glass filled with ice. You may wish to rub lime juice on the outer edge of a tall glass and then roll the rim in celery salt. Garnish with a wedge of fresh lime and a toothpick with a piece of Ma Baensch herring sandwiched between two green olives. You can also include a piece of Ma’s Stuffed Green Olives (recipe below).

Ma’s Herring Stuffed Green Olives

Ingredients:

• 1 -12 oz. jar Ma Baensch Marinated Herring in Wine Sauce (approximately 24 pieces)
• 1 – 10 oz. jar green queen olives (approximately 28 olives)

Drain the desired amount of olives well in a colander, discard liquid. Using a toothpick, carefully remove pimiento from each olive. If you wish, reserve pimiento for another use, otherwise discard. Continue to drain olives.

You will need one piece of herring for every four olives. Drain desired amount of herring well in a colander, discard wine sauce. Sort through herring pieces, removing and discarding onion slices. Continue to drain herring.

With a sharp knife carefully slice each herring piece vertically into four equal slices. Stuff herring slice into olive with the narrow end going in first. You may have a bit of herring protruding from the top of the olive.

Store refrigerated in an air tight container or glass jar.

Join the conversation – “Like” Ma Baensch on Facebook and share your favorite ways to enjoy herring and Ma Baensch stories. For addition recipes, visit www.mabaensch.com.