Appetizers
Rumaki
8 separated chicken livers
8 halved water chestnuts
8 halved bacon slices
Fold each chicken liver around 1/2 a water chestnut
Wrap this with 1/2 of a bacon slice and seal with a toothpick
¼ cup Tamari soy sauce
¼ cup sherry
¼ tsp. ground red chilies
1 slice grated fresh ginger
½ tsp. turmeric
1 Tablespoon grated onion
Mix remaining ingredients. Put the bundles into this mix and marinate overnight.
Broil until the bacon is crisp, turning often.
Makes 16 pieces
8 halved water chestnuts
8 halved bacon slices
Fold each chicken liver around 1/2 a water chestnut
Wrap this with 1/2 of a bacon slice and seal with a toothpick
¼ cup Tamari soy sauce
¼ cup sherry
¼ tsp. ground red chilies
1 slice grated fresh ginger
½ tsp. turmeric
1 Tablespoon grated onion
Mix remaining ingredients. Put the bundles into this mix and marinate overnight.
Broil until the bacon is crisp, turning often.
Makes 16 pieces
Figs and Gorgonzola with Proscuitto
12 figs slit lengthwise
4 ounces Gorgonzola cheese
12 slices Procuitto, cut in half
1/4 cup balsamic vinegar
Pour the vinegar in a bowl and lay the figs face down to marinate for a few minutes.
Remove each fig and lay a small crumble or slice of Gorgonzola on each fig.
Wap 1/2 slice of the Prociutto around it and secoure with a toothpick.
Serve at room temperature.
4 ounces Gorgonzola cheese
12 slices Procuitto, cut in half
1/4 cup balsamic vinegar
Pour the vinegar in a bowl and lay the figs face down to marinate for a few minutes.
Remove each fig and lay a small crumble or slice of Gorgonzola on each fig.
Wap 1/2 slice of the Prociutto around it and secoure with a toothpick.
Serve at room temperature.
Orange Marinated Olives
1 cup brine-cured olives (such as Kalamata or green olives, or both)
1/4 cup fresh orange juice
1/4 cup good oil
2 tablespoons very thin matchstick-size strips of orange peel
2 thinly sliced garlic cloves
1/2 tsp. dried crushed red pepper
Mix in a jar and marinate for at least four days.
1/4 cup fresh orange juice
1/4 cup good oil
2 tablespoons very thin matchstick-size strips of orange peel
2 thinly sliced garlic cloves
1/2 tsp. dried crushed red pepper
Mix in a jar and marinate for at least four days.
Clam Dip
8 ounces softened cream cheese
1 can minced clams
3 shakes Worcestershire sauce
Hot sauce, your choice, your amount
ground pepper to taste
1 - 2 Tablespoons snipped fresh chives
1/2 can chopped water chestnuts
Drain and reserve the juice from the clams.
Stir the softened cream cheese then add all but the water chestnuts.
Stir in reserved clam juice a little at a time until you get your preferred texture
Stir in the water chestnuts.
1 can minced clams
3 shakes Worcestershire sauce
Hot sauce, your choice, your amount
ground pepper to taste
1 - 2 Tablespoons snipped fresh chives
1/2 can chopped water chestnuts
Drain and reserve the juice from the clams.
Stir the softened cream cheese then add all but the water chestnuts.
Stir in reserved clam juice a little at a time until you get your preferred texture
Stir in the water chestnuts.