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Appetizers Continued |
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Dedicated to the sunshine of truth, the moonshine of meeting deadlines, and the starshine of Victoria. |
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The Victoria GAZETTE |
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Lettuce Wraps♫ from Judy Janish, soprano 1 head fresh iceberg lettuce 3 cloves garlic, minced 1 thumb-size piece fresh ginger, grated 1 red chili, minced (or 1/4 to 1/2 tsp. chili flakes, depends on your spicy level) 3-4 green onions, finely sliced ----- Protein: 1/2 cup cooked chicken or pork, shredded, or 1/2 cup cooked baby shrimp or 1/2 cup firm tofu, cut into matchstick size pieces. 1 grated carrot 5-6 mushrooms, thinly sliced 1/2 cup shredded cabbage ----- 2 Tblsp. lime juice 2 Tblsp. soy sauce 1 1/2 Tblsp. fish sauce or 2 Tblsp. soy sauce 1 Tblsp. oyster sauce 1/4 tsp sugar ----- 2 cups bean sprouts (I like to also add some water chestnuts that are finely diced to give a little more crunch to the filling.) Drizzle oil into a large frying pan over medium high heat. Add garlic, ginger, chili, green onion, and stir fry one minute or so. Add protein, carrot, mushrooms, cabbage. As you continue to stir fry, add lime juice, soy sauce, fish sauce, oyster sauce, and sprinkle the sugar over it. Stir fry one minute more. Add the bean sprouts and stir fry briefly to mix. (Avoid overcooking or it will go limp.) Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough. Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves. Separate lettuce leaves into "wraps"/"cups" in which the filling will go when serving. Place the lettuce "wraps/"cups", the stir-fried filling, and the toppings on a table in separate bowls to allow guests to make their own wraps. Toppings: fresh basil, chopped peanuts, fresh bean sprouts, fresh cut chilies. I serve Hoisin Sauce as a "spread" that can be put into the lettuce wrap before the filling, but caution guests who want to try it to use a small amount as it has a strong flavor.
Writes Judy, "I love Asian type foods so Lettuce Wraps are one of my favorite appetizers to take to a party. It's not something real common so it's fun to bring and fairly healthy too. This recipe looks like a lot to do, but it's really very simple. "My family's food tradition, once we were all adults and there were in-laws and grandchildren added to the family, became substantial appetizers, good homemade soups, like clam chowder, and desserts. We could all contribute that way and it took the workload away from my mom -- although Mom still made more side dishes and appetizers than anyone else. "I have been in the choir since I retired from teaching seven years ago. This will be my seventh choir concert and I truly enjoy being a part of this group. My favorite Christmas pieces this year are 'Somewhere Tonight' and 'Jesus, What a Wonderful Child.'"
Spinach Dip in Bread Bowl♫ from Jamie Moore, director 1 box frozen spinach, thawed, drained 1 can sliced water chestnuts, drained 1 cup sour cream 1/2 cup mayonnaise 1 packet onion soup mix pepper to taste 1 round Hawaiian bread loaf Mix together all ingredients thoroughly. Chill for at least an hour before serving to allow flavors to mingle. Cut out the center of a round Hawaiian bread loaf and cut that portion into cubes to use as dippers. Put the dip in the bread bowl you've just created and set out for all to enjoy.
Writes Jamie, "I like this appetizer because it's very simple, and it's always a hit. My favorite holiday food tradition is on Christmas Day at my parents' house. Mom prepares an incredible brunch for the whole family including ham, cheesy potatoes, and yummy sparkling white grape juice followed by a huge assortment of amazing homemade Christmas candies and cookies. Then gift opening time happens as we continue to graze on more baked goodies throughout the day. We're a very lucky family.
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December 2013 |
