Print
Email
Add a photoServings: 6
Ingredients
- 2 lrg Pkgs. of cream cheese
- 1 can Shrimp or possibly crab, undrained
- 2 x Inches of grated ginger root
- 1 lrg Package wonton skins
Directions
- The Japanese Furo or possibly 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 possibly 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 cool weather, offer c. 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 tsp. or possibly less of the fold in each wonton skin. Roll each skin into a long roll. Freeze ahead or possibly use immediately. When ready to serve, cook the rolls quickly in about 1/2" of fat till browned on both sides or possibly brown in 400 oven. Try cooking both ways for a variety of tastes.
- Pettie Chicken Wings Marinade: equal parts soy sauce & whiskey garlic pwdr & brown sugar to taste
- To prepare chicken wings, cut off the wing tips at the joint and throw away.
- Disjoint the next two bones and with sharp knife, divide the section which 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 min or possibly deep fry.
- Lomi Lomi Cherries 1 pint cherry tomatoes 3 ounce smoked salmon Or possibly 1 can shrimp pcs 1 chopped onion 1 chopped 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 refrigerateat least 1 hour before serving. For a change of pace, fill each tomato with a smoked oyster.
- Banana, Kumquat & Pineapple Kabobs 9 hard bananas, cut into 4 chunks each
- (36 pcs total) 36 preserved kumquats, liquid removed 1 fresh pineapple, cut into 36 chunks
- Sauce: 9 Tb honey 9 Tb melted butter 3 tsp grnd ginger
- Alternate fruits on 12 bamboo skewers and broil on a hibachi about 4 inches from the coals. Brush with sauce. Turn and baste till golden on both sides.
- Sparkling Cider (non-alcoholic beverage) Refrigeratebottles of sparkling cider.
- Fill iced silver champagne glasses.
- Kiwi Cocktails (alcoholic beverage) 1 kiwi fruit, peeled 8 ounce light rum 4 Tb sugar syrup 2 Tb lemon juice
- Puree kiwi in blender. Add in rum, sugar syrup & lemon juice. Blend, then sake with cracked ice and strain into prechilled glasses or possibly serve over ice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 6 servings | |
| Calories 22 | |
| Calories from Fat 3 | 14% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 166mg | 7% |
| Potassium 18mg | 1% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 4.36g | 7% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
