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Title: FULL MOON MAGIC (MENU & RECIPES)
Categories: Chinese, Seafood
Yield: 6 servings
2 lg Packages of cream cheese
1 cn Shrimp or crab, undrained
2 Inches of grated ginger root
1 lg Package wonton skins
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. ]
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