Side Pannel
Full Moon Magic
Ingredients List
- 2 lg Packages of cream cheese
- 1 cn Shrimp or crab, undrained
- 2 Inches of grated ginger root
- 1 lg Package wonton skins
Directions
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. ]
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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