Thursday, October 25

I will eat almost anything impaled by a stick......

...........as will most folks. Whether it's on a pop, skewer, toothpick or kabob....food just seems to be more fun when it's served on a stick. People of all ages gravitate to bite-sized snacks....now we not only have fun-size candy bars but BITE-SIZED as well. Do we think just because it's a bite-sized morsel there are fewer calories? Oh you foolish, foolish food lovers {I MOST certainly include myself in this category!} that have convinced yourselves of this nonsensical lie....sometimes it's nice to live in ignorant bliss isn't it?  So if it's not fewer calories, then why are we more likely to eat food on a stick? My personal belief is for convenience. It's more convenient for the host and the guest alike. Quick clean up for the host, no plates or utensils to wash, and easy consumption for the guest. How can you go wrong? 

Here are a couple of my favorite 'food on a stick' recipes, hope you enjoy them as well.

CHERRY PISTACHIO GOAT CHEESE BALLS

INGREDIENTS

12 oz. goat cheese, room temperature
1 1/2 cup tart dried cherries, finely chopped
1 cup shelled pistachios, lightly toasted and finely chopped
Large pinch of Kosher salt, optional
24 - 30 toothpicks
Your favorite crackers, optional


WHAT TO DO

Add 1/2 cup finely chopped cherries to the goat cheese and mix well. Combine the remaining cherries and pistachios in a medium shallow bowl or deep plate. If your pistachios are not already salted, add kosher salt to the mixture to taste. Divide the goat cheese/cherry mixture into 24 - 30 evenly sized balls. Roll each ball into the cherry/pistachio mixture until well covered, place a toothpick in the center of each cheese ball and arrange on your serving tray. Keep refrigerated, but serve at room temperature, with crackers if desired. 
Yields 24 - 30 bite-size cheese balls.

......and if that doesn't do it for ya try......

ASIAN MEATBALLS

MEATBALL INGREDIENTS

2 lbs. ground pork
2 teaspoons sesame oil
1 cup Panko crumbs
1/2 teaspoon ground ginger
2 eggs
3 teaspoons garlic, finely minced
1/2 cup green onions, thinly sliced
Optional Garnish:
toasted sesame seeds and chopped scallions 


ASIAN SAUCE INGREDIENTS

2/3 cup prepared Hoisin sauce 
1/4 cup rice vinegar
2 garlic cloves, finely minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger, I use freshly chopped ginger


WHAT TO DO

Preheat oven to 400 degrees. In a large bowl, mix together meatball ingredients until well combined. Shape into 1 1/2 to 2 inch balls, making about 35 meatballs. This can easily be cut down to 1 inch yielding you more yummies for your party. Place meatballs on a cookie sheet lined with non-stick foil and cook for 10-12 minutes, or until they are golden on the outside and no longer pink on the inside.
 
While the meatballs are baking, whisk together the sauce ingredients in a fairly large bowl. Once the meatballs are cooked through, add them to the sauce. 
Stir to coat, add a toothpick and place on your serving tray. Top with the sesame seeds and scallions if desired and serve warm.
Yields 35 - 50 bite-size meatballs. 



Keep a big box of both cocktail napkins and toothpicks on hand during the holiday season. Call your friends and throw yourself an impromptu 'food on a stick' party.....

.........you'll be glad ya did!

ENJOY!
the domestic curator ~ ronda
"This is my invariable advice to people: Learn how to cook 'try-new' recipes, 
learn from your mistakes, be fearless, and above ALL ELSE have fun in the kitchen!"
~ Julia Child 

No comments:

Post a Comment

ShareThis