galloping horses (thai appetizer)
servings: 8-10
1 t. oil 1 lb. ground pork
4-8 cloves garlic, finely chopped 3 green onions, white part,
chopped
1/3 c. sugar 1/2 tsp. pepper
3/4 c. roasted salted peanuts 1 fresh pineapple, or
lettuce leaves 5 tangerines, or
mint or coriander leaves 4 oranges
chopped chilis
grind peanuts. heat oil in a frying pan, add
pork, garlic and onions. cook until pink color
disappears. drain off most of the fat. add sugar
and pepper, cook 1-2 minutes. add peanuts, mix in
well, then remove from heat. cool to room
temperature.
prepare platter, lining with lettuce leaves. peel
and segment the citrus fruit if used, cutting each
segment down to the back and fanning open to form a circle. if using
pineapple, cut off top leaves and outer skin, as thinly as possible,
from top down. look at the "eye" pattern, as it forms a spiral down the
pineapple. cut the spirals with a sharp knife held at about a 45 degree
angle. cut off bottom. cut pineapple into about 5 or 6 wedges and then
cut each of those into 1/4 inch slices. arrange fruit on platter.
mound meat mixture onto fruit, and decorate
with other garnishes. serve at room temperature, or chilled.
chicken pastry or b'stila
1 chicken
salt, fresh black pepper
1/2 teaspoon turmeric
pinch of saffron
a tablespoon of mixed herbs or "bouquet garni"
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup butter, margarine or diet margarine, clarified 7 eggs beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar.
place chicken in a roasting pan. if you use saffron threads, let them
soak in half a cup of water. pour on fowl. sprinkle salt, pepper,
turmeric and mixed herbs on top. roast chicken in oven at 400 f for 45
minutes to an hour. cool. remove skin and all bones. cube chicken.
keep giblets, except for the neck, with all the spicy, herbed juice.
set aside.
in a skillet, saute minced onions in oil. place in a bowl.
in the same skillet, with a little oil, fry the beaten eggs mixed with
salt and chopped cilantro. place in another small bowl. still in the
same oiled skillet, toast almonds until slightly brown and grind them in
a food processor. set aside.
clarify the shortening, and everything is ready to be put together now.
on the bottom of the pan used to roast the chicken, after washing and
greasing it, stack 2 sheets of filo dough, letting edges overhang.
brush on top some of the clarified shortening. at broil, rapidly brown
these 2 sheets. then add cubed chicken, with all spices and juice.
spread again 2 more dough sheets with some shortening brushed on.
broil rapidly. add soft mixture of eggs with cilantro. cover with 2
more greased sheets. broil rapidly. add almonds mixed with cinnamon
and sugar. finish with your best-looking greased sheets. tuck in all
dough and bake 25 to 30 minutes at 400 f until golden grown. cool
slightly. sprinkle with remaining powdered sugar, making a decorative
crisscross with cinnamon on top. serve hot. it can be reheated several
times. it can also be frozen.
artichoke heart dip
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
sprinkle garlic powder
sprinkle paprika
cut artichoke hearts into small pieces. mix all ingredients together
except paprika. put into baking dish and sprinkle paprika on top for
color. bake at 350 degrees f for 20 minutes or until bubbly. serve
with crackers or baguette thins. people usually rave about this one!
a whole brie wrapped in phyllo and baked, served with apricot jam and
french bread.
teriyaki chicken drummettes dusted with sesame seeds. tiny meatballs in
a sauce made from red current jelly and bbq
sauce.
a finger-food salad of raw broccoli and cauliflower flowerettes
marinated overnight with italian dressing, black olives, and cherry
tomatoes.
a tray of whole strawberries with a dipping sauce made of sour cream and
grand marnier.
a huge wedge of sharp natural cheddar cheese with some crackers and
pears for slicing.
a wonderful hot dip (i have three favorites: one of dried beef and cream
cheese, one of crab and cream cheese, and one of artichoke hearts and
parmesan.)
inari sushi (fried tofu skins stuffed with seasoned sticky rice) a tray
of assorted italian cookies, some wickedly rich and sweet
and others crisp and light.
phyllo triangles stuffed with spinach and feta.
endive leaves stuffed with dilled shrimp salad.
stuffed grape leaves drizzled with lemon juice.
i like to set up an hors d'oeuvre party in three four stations: one for
hot and cold meat or fish nibbles, one for bread and cheese, one for
vegetable, and one fruit and desert. then i may set out seasoned
popcorn, nuts, or wine crackers in small bowls around the room for
"instant gratification." i also have a "serve yourself" bar for drinks
of whatever kind i'm serving, usually a not-too-sweet punch and soda,
with wine or beer. (an excellent and pretty nonalcoholic punch can be
made with white grape juice, a good gingerale like canada dry or
schweppes, and a little pomegranate juice. to spike it, add brandy to
taste. if you like it sweeter, use framboise instead of the pomegranate
juice. or try creme de cassis.) in the winter, i may make some mulled
wine or cider.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love.
Angelique~
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