| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Chinese | Chinese, Seafood | 6 | Servings |
INGREDIENTS
| 2 | Packages of cream cheese | |
| 1 | Shrimp or crab, undrained | |
| 2 | Inches of grated ginger root | |
| 1 | Package wonton skins |
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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