Holiday Entertaining Recipes with an Asian Flair
Water Chestnut Appetizer
Ingredients:
- 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
Preparation:
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.
