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
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
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.