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Friday, October 31, 2008

Holiday Entertaining Recipes with an Asian Flair

Holiday Entertaining Recipes with an Asian Flair

Water Chestnut Appetizer


  • 16 fresh water chestnuts

  • 1/3 cup soy sauce

  • 1/3 cup brown sugar, or as needed

  • 8 slices raw bacon, cut in half

  • 16 toothpicks


Peel and rinse the fresh water chestnuts. (If using canned water chestnuts, rinse in warm running water and drain).

Soak the water chestnuts in the soy sauce for 2 1/2 hours.

Preheat the oven to 350 degrees F. Remove the water chestnuts from the soy sauce and roll in the brown sugar. Wrap a piece of cut bacon around the water chestnut and secure with a toothpick.

Place the water chestnuts on a rack in a shallow pan. Bake for 30 minutes, turning them over once. (Alternately, they can be broiled for 5 - 6 minutes).

Makes 16 appetizers.

(The appetizers can be prepared ahead of time and frozen before cooking. Placed in a sealed bag in the freezer, they should last for 2 - 3 months.)

Cranberry Black Tea Hot Punch Recipe

Ingredients :

8 bags Black tea

4 cups boiling water

2 cups unsweetened cranberry juice

2 cups apple cider

1/2 cup brown sugar

1 cinnamon stick

1/2 tsp ginger

4 cloves

Recipe :

Make strong tea with the teabags and boiling water. Add cranberry juice, apple cider, brown sugar, and spices. Stir until the sugar dissolves. Garnish with orange wedge slices, and serve.



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