| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
tb |
White-wine vinegar |
| 1/3 |
c |
Olive oil |
| 1 1/2 |
lb |
Smoked boneless chicken breast*; skinned and cut |
|
|
; into 3/4-inch |
|
|
; pieces |
| 3 |
|
Firm-ripe mangoes; up to 4 |
| 48 |
|
Fresh mint leaves; about |
| 48 |
|
Wooden picks; about |
|
|
Garnish: mint sprigs |
INSTRUCTIONS
*available at some butcher shops and specialty foods shops.
In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
In a resealable plastic bag combine chicken with oil mixture and marinate,
chilled at least 8 hours or overnight.
Cut mangoes by slicing just to sides of each pit and with a 3/4-inch
melon-ball cutter scoop flesh from mango halves. (There should be about 48
mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered.
Just before serving, assemble hors d'oeuvres by threading 1 chicken piece,
1 mint leaf, and 1 mango piece on each pick and arrange on a platter.
Sprinkle hors d'oeuvres with freshly ground black pepper if desired and
garnish with mint sprigs.
Makes about 48 hors d'oeuvres.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”