Full Moon Magic (menu And Recipes)

INGREDIENTS

INSTRUCTIONS

The Japanese Furo or wooden tub brings a touch of the Orient to
enhance the moonlit spell as you play the perfect hostess in your
terry kimono. Serve any or all of the following enchanted nibblers.
Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi Cherries,
Banana, Kumquat & Pineapple Kabobs, Sparkling Cider, Kiwi Cocktails
Serving Suggestions Try teal blue linen on your "Lazy Susan" to hold
Japanese rice bowls brimming with the Oriental favroites. Your guests
in the Furo may sip sparkling cider in silver goblets while the
deck-side group enjoy Kiwi cocktails in frosted champagne glasses. In
cold weather, offer cups of Japanese tea with sprig of mint. Teal  Blue
napkins are ideal to wipe sticky fingers.  Wonton Rangoon  Mix the
cream cheese with the shrimp/crab.  Place a teaspoon or less  of the
mix in each wonton skin. Roll each skin into a long roll.  Freeze ahead
or use immediately. When ready to serve, cook the rolls  quickly in
about 1/2" of fat until browned on both sides or brown in  400~ oven.
Try cooking both ways for a variety of tastes.  Pettie Chicken Wings
Marinade: equal parts soy sauce & whiskey garlic  powder & brown sugar
to taste  To prepare chicken wings, cut off the wing tips at the joint
and  discard. Disjoint the next two bones and with sharp knife, divide
the  section that has two bones, thus making three 'drumsticks' from
each  wing. Marinate in the sauce at least 1/2 hour, overnight if
possible.  When ready to cook, bake at 400~ for approximately 20
minutes or deep  fry.  Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz
smoked salmon OR 1 can  shrimp pieces 1 minced onion 1 minced green
pepper  Cut the tops from the cherry tomatoes ands scoop out the seed
and  pulp with a demitasse spoon. Combine the salmon/shrimp, onion and
green pepper. Refill the tomatoes and chill at least 1 hour before
serving. For a change of pace, fill each tomato with a smoked oyster.
Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut into 4 chunks
each (36 pieces total) 36 preserved kumquats, drained 1 fresh
pineapple, cut into 36 chunks  Sauce: 9 Tb honey 9 Tb melted butter 3
tsp ground ginger  Alternate fruits on 12 bamboo skewers and broil on a
hibachi about 4  inches from the coals.  Brush with sauce. Turn and
baste until golden  brown on both sides.  Sparkling Cider
(non-alcoholic beverage) Chill bottles of sparkling  cider. Fill iced
silver champagne glasses.  Kiwi Cocktails   (alcoholic beverage) 1 kiwi
fruit, peeled 8 oz light  rum 4 Tb sugar syrup 2 Tb lemon juice  Puree
kiwi in blender.  Add rum, sugar syrup & lemon juice. Blend,  then sake
with cracked ice and strain into prechilled glasses or  serve over ice.
[ Food for Wet Fingers, Sharon R. Hines, 11/81. ]  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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