Appetizers

Chicken Almond Puffs

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A nice variation on gougeres (those cheese cream puff things).  A 1 ounce scoop is perfect for making these.  They can be frozen and reheated.

Ingredients:

  • 1 c flour
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c chicken stock
  • 4 eggs
  • 1/2 c finely diced cooked chicken
  • 2  Tab chopped toasted almonds
  • 1/8 tsp paprika

Directions:

  1. Preheat oven to 450°.
  2. Combine butter and chicken stock in pan over low heat until the butter is melted.
  3. Add flour and salt all at once.
  4. Stir vigorously until it forms a ball and leaves the side of the pan.
  5. Remove from heat.
  6. Add eggs, one at a time, and beat thoroughly after each.  Stir in chicken, almonds and paprika.
  7. Drop by small teaspoonfuls onto greased baking sheet.
  8. Bake 10 minutes at 450° then 5 – 10 minutes at 350° or until brown.

Serves:  4 – 5 dozen

Source:  Sunset Cook Book (original)

Donna’s Mushrooms

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Beyond simple!  Try them and you will be a believer!

Ingredients:

  • 1 lb mushrooms (smaller is better)
  • 1/4 lb butter
  • 1 pkg ranch dressing dry mix

Directions:

  1. Place in small crock pot and simmer for 4 hours.
  2. Stir when you think about it.
  3. Serve with toothpicks.

Serves: 2 – 6

Source:  Donna Barasch

Note: If you forget to get going 4 hrs early, you can simmer on low (really low) on the stove for about an hour.

Swiss Beer Fondue

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This is the fondue Margie always makes.  It is fun to see different beers change the flavor.  You can also dip other things – sausage, shrimp, chicken, vegetables, etc.

Ingredients:

  • 2 t dry mustard
  • 1 can beer
  • 1 Tab lemon juice
  • 1 lb Swiss cheese
  • 1 1/2 Tab corn starch
  • crusty french bread

Instructions:

  1. Cut bread into 1 inch cubes.
  2. Shred cheese.
  3. Mix cheese with cornstarch and mustard.
  4. Heat beer and lemon juice until bubbles start to rise.
  5. Slowly add cheese, stirring constantly.
  6. Dip bread cubes in fondue and enjoy.

Serves:  How hungry are you? 2 – 4.

Source: A paper in the fondue cookbook (quite spattered!)

 

 

Hot Brie

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You can make this at home – you don’t have to buy it at Costco!  

Ingredients:

  • Brie cheese – wedge or whole, large or small
  • butter – some, not too much
  • sliced almonds – lightly scatter

Instructions:

  1. Preheat oven 350°.
  2. Place brie in a shallow ovenproof dish.
  3. Top with butter and almonds.
  4. Bake for about 15 minutes – until melted but not runny.
  5. Serve with crackers.

Notes:  This is just the beginning.  Top it with honey, raspberry jam, caramelized onions,or sun-dried tomatoes.  Wrap it in a sheet of puff pastry or filo dough.  Use Havarti, Gouda or some other semi-soft cheese instead of brie.  Use your imagination!

Source:  Ginger Kleerup.  Many  parties, potlucks, picnics and “I need something I can buy at the grocery store on the way to the party and still keep my reputation as a gourmet cook” moments.

Candied Bacon

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DO NOT MAKE THIS!!  You will never be left alone.

Ingredients:

1/2 c packed light brown sugar

1 1/2 tsp light chile powder

1 tsp garlic powder

1/2 tsp black pepper

20 slices thick-cut bacon ( 1 1/2 lbs)

Directions:

Preheat oven to 400°.

Line a sheet tray with parchment paper.

Lightly spray with pan spray.

In a small bowl, combine the brown sugar, garlic powder, black pepper and chile powder.

Dip the bacon strips in the sugar mixture, coating well.

Arrange the strips on the prepared sheet pan.

Bake for 12 – 15 minutes, until caramelized and almost crisp.

Remove from oven and allow to cool completely.

Bacon will crisp further as it sets.

Serves:  ?

Source: American Cruise Lines, Queen of the West

 

 

 

 

Cha Siew Bow – Pork Buns

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Wei-Ling Louie’s dim sum class was delicious.  This is somewhat difficult and time consuming – but oh so GOOD!  The Barbecued Pork and Barbecued Pork Filling are on the blog.

Ingredients:

  • 1 pkg dry yeast
  • 1  1/4 c water
  • 1 c milk
  • 3/4 c sugar
  • 1/3 c shortening
  • 6 c flour
  • barbecued pork filling

Directions:

  1. Heat water, milk, sugar and shortening until just barely melted (110° – 115°.
  2. Mix 3 cups flour with yeast.
  3. Add liquid mixture and mix well.
  4. Gradually add remaining flour.
  5. Knead dough until smooth and elastic (10 – 15 minutes).
  6. Divide dough into 24 equal pieces.
  7. Flatten each piece into a circular shape,, thinner at the edges.
  8. Place about 1 1/2 – 2 Tab of filling in the center.
  9. Gather up the sides around the filling and twist or pinch to seal.
  10. Place on a 2 inch square of wax paper, twisted side down.
  11. Cover with a clean towel and let rise in a warm place until the dough springs back slowly when poked gently (45 – 60 minutes).
  12. Steam buns for 10 minutes. (Or buns may be baked at 350° for 15 – 20 minutes or until golden brown after brushing the buns with a mixture of beaten egg, 1 tsp water and 1 tsp sugar)

Serves:  Makes 24 dumplings

Source:  Wei-ling Louie

 

Barbecued Pork Filling

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This is to fill the Cha Siew Bow (Chinese Pork Buns – dumplings)

Ingredients:

  • 4 c barbecued pork, finely diced
  • 2 green onions, finely diced
  • 2 tsp Hoisin sauce
  • 2 tsp sherry
  • 1 Tab oyster sauce
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 1/2 Tav cornstarch
  • 1 1/2 c chicken stock
  • 1 Tab oil

Directions:

  1. Heat wok or skillet.
  2. Add oil and stir fry diced pork and green onions for about one minute.
  3. Add the rest of the ingredients and cook until sauce thickens and bubbles.
  4. Cool thoroughly.

Serves:  Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Barbecued Pork

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This is used for the filling for Cha Siew Bow, a dim sum.

Ingredients:

  • 2 lbs boneless lean porkbut or loin
  • 1 garlic clove, minced
  • 1 1/4″ slice of ginger, minced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp sherry
  • 2 Tab honey
  • 1/2 tsp five spice
  • 2 Tab catsup
  • 3 Tab light soy sauce
  • 2 Tab Hoisin sauce
  • 1/2 tsp red food coloring

Directions:

  1. Cut pork into strips about 6″x 2″.
  2. Combine together the rest of the ingredients.
  3. Pour over meat to marinate for at least 3 hours or overnight.
  4. Remove meate from marinade.
  5. Hang meat from oven shelf with drapery hooks or bent paper clips.
  6. Roast over a pan of water at 350° for 60 – 75 minutes.
  7. Baste frequently with marinade and meat dripping.
  8. Turn meat every 15 – 20 minutes.
  9. Store in refrigerator

Serves: Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Sui Mai – Steamed Meat Dumplings

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More dim sum from Wei-ling Louie.  You will need a steamer for these.

Ingredients:

  • 1 pkg round won ton skins
  • 1 lb lean ground pork (better if finely chopped)
  • 3 – 4 dried mushrooms, soaked and minced
  • 1 green onion, minced
  • 1/4 c water chestnuts, minced (5-6)
  • 1/4 c bamboo shoots
  • 2 stalks Napa cabbage, minced
  • 1 tsp ginger root, minced
  • 1 Tab sherry
  • 3 Tab light Chinese soy sauce
  • 1/2 tsp salt
  • 1 1/2 Tab corn starch
  • 1 egg, beaten

Directions:

  1. Combine all ingredients except the won ton skins and mix thoroughly.
  2. Place about 1 tablespoon of filling in the center of one won ton skin and gather the sides of the skin around the filling – sort of pleating.
  3. Squeeze the middle gently to make sure the skin fits firmly against the filling.
  4. Flatten the bottom slightly so that it stands upright.
  5. The open top can be decorated with a carrot flower.
  6. Steam in steamer for 25 minutes.

Serves:  Probably make about 24 – 30.

Source:  Wei-ling Louie

 

Marinated Mushrooms and Vegetables Salad

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This is a salad no one else will bring to a pot luck!  And notice – nothing seasonal, the only fresh ingredients are mushrooms and celery.

Ingredients:

  • 2/3 c vinegar
  • 2/3 c salad oil
  • 1/4 c onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 lb mushrooms, halved or quartered
  • 1 can artichoke hearts (14 oz) drained and halved
  • 1 can baby corn (14) oz drained
  • 1 c ripe olives, pitted
  • 1 c celery, sliced
  • 1 jar pimiento (2 oz) drained and sliced

Directions:

  1. In a saucepan, combine vinegar, oil, onion, garlic, sugar, basil, oregano, and salt ant pepper to taste.
  2. Simmer, uncovered, for 10 minutes.
  3. Combine remaining ingredients in a large bowl.
  4. Pour marinade over vegetables.
  5. Stir to coat.
  6. Cover and chill for several hours or overnight, stirring occasionally.
  7. Drain.
  8. Serve in lettuce lined bowl.

Serves:  Makes 7 cups

Source:  Donna Barasch