For Ice Bowl: Select one 3 ½ or 4 –quart bowl or casserole and one 1 ½ inches of water to the large bowl. Freeze overnight or till firm. Center the small bowl. (If the surface freezes unevenly, break up the surface with an ice pick to center a small bowl on ice.) Fill a small bowl with rocks or dry beans to weigh down. Pour water into a large bowl around a small bowl.
Freeze just till the surface starts to harden. Stir and break up the top layer office every 15 to 20 minutes for 1 to 1 ½ hours or till the top layer is
slushy. Arrange nontoxic flowers or leaves (pineapple ginger, freesia, tea
roses, baby carnations, lilies) or fresh fruit slices in slush, pressing
decorations against the outer side of the large bowel. Alternate small flowers and
leaves, allowing tips of leaves to stick up above the surface of slush. Freeze for several hours or till firm. To unmold, remove rocks or dry beans. Pour warm
water into a small bowl; remove the bowl. Press a warm, damp cloth around the outside of the large bowl; remove Ice Bowl. Freeze till needed.
Pre-Dinner Drinks for a guest when they arrive-
PINEAPPLEADE-
1 medium fresh pineapple
2 cups of water
¾ cup sugar
¼ cup lightly packed fresh mint leave or
4 teaspoons dried mint, crushed
2 tablespoons lime juice
Pineapple chunks
Remove the crown
from the pineapple. Cut off the peel. Halve pineapple; cut out the core. Finely chop
pineapple. Place chopped pineapple in a 2 –quart saucepan. Add water and sugar.
Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in mint.
Let stand, covered, for about 1 ½ hour or till cool. Strain; discard mint. Reserve
pineapple for another use. Stir lime juice into pineapple liquid. Pour into
jars. Cover and chill. To serve, pour the liquid into a pitcher with ice cubes;
garnish with a skewer of pineapple chunks. Makes about 3 ½ cups.
RUM-GINGER MOUSSE
Caribbean Rum with Coconut flavored liqueur
1 envelope unflavored gelatin
½ cup of sugar
1 ¼ cups milk
3 slightly beaten egg yolks
3 slightly beaten egg yolks
3 egg whites
1 cup whipping cream
6 tablespoons Caribbean Rum with
Coconut flavored liqueur
3 tablespoons finely chopped crystallized ginger
Crystallized ginger
In a small
saucepan, stir together gelatin and sugar. Combine milk and egg yolks. Stir
into saucepan; cook and stir till gelatin and sugar dissolve. Remove from heat.
Cover surface with clear plastic wrap. Chill for about 2 hours or till the mixture is
the consistency of corn syrup, stirring several times. Beat egg whites till
stiff peaks form (tips stand straight). Beat whipping cream till soft peaks
form. Fold egg whites and whipped cream into gelatin mixture. Divide the mixture in
half. To one-half stir in curacao. Spoon mixture into a glass bowl or 6
goblets; chill till nearly set (15 to 20 minutes). Stir the rum and chopped
ginger into the remaining gelatin mixture. Leave at room temperature till the curacao
mixture. Cover and chill till firm. Garnish with ginger. Serves 6
RED SNAPPER WITH AVOCADO SAUCE
1 3-to 4-pound fresh or frozen dressed red snapper with a tail.
4 cups of water
½ of a lime, sliced
1 large onion, sliced and separated into rings
2 large cloves garlic, crushed
¼ cup snipped parsley
6 peppercorns, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano,
Crushed Cilantro
Lemon and lime slices, quartered
Pitted ripe olives
Cherry tomatoes
Avocado halved
In a fish, the poacher combines the water, lime, onion, garlic, parsley, peppercorns, thyme,
and oregano. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Lightly sprinkle fish cavity with salt. Place fish on a large cheesecloth;
fold the cloth over the fish. Place on rack in poaching pan. Immerse in boiling
poaching liquid. (If necessary, add another ½ to 1 cup boiling water to nearly
cover fish.)
Cover and poach fish for 25 to 30 minutes or until fish
flakes easily when tested with a fork. Remove from pan. Cool. Wrap fish in
foil. Chill fish thoroughly. Meanwhile, prepare Avocado Sauce.
At serving time, unwrap and arrange fish on a cilantro-lined
platter. Garnish with lemon and lime slices, olives, and tomatoes. Spoon some
Avocado Sauce atop the fish. Spoon remaining sauce into one avocado half and place
on a platter to serve with fish. To serve, cut fish crosswise into serving-size
portions and remove bones. Serves 6 to 8
Note: If desired, substitute 2 pounds fresh or frozen red
snapper fillets for the whole fish. Ina 12 "skillet, combine enough water to
cover fillets plus the lime, onion, garlic, parsley, peppercorn, thyme, and
oregano. When tested with a fork, poach fillets for 5 to 10 minutes or until fish flakes easily. Serve as directed.
AVOCADO SAUCE
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| image @Weight Watchers |
Chill any leftover sauce, covered, to serve as a dip with
tortilla chips.
2 ripe avocados, seeded, peeled, and cut into chunks
½ cup chicken broth
¼ cup lime juice
1 tablespoon grated onion
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup milk
In a blender container or food processor bowl, combine the avocado, chicken broth, lime juice, onion, salt, and pepper, cover; blend just till smooth. Turn into a bowl. Stir in milk. Cover and refrigerate till needed. Makes 2 cups.
LUMPIA
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| Filipino Lumpia image @ |
2
Tablespoons cooking oil
1 medium
onion, chopped
2 cloves
garlic, minced
1 pound lean
boneless pork, cut into ¼ "cubes
8 ounces
fresh green beans
½ cup finely
chopped celery
1 16-ounce
can hearts of palm or two 8-ounce cans of water chestnuts, finely chopped
1 cup finely
shredded cabbage
1 cup fresh
bean sprouts
3
tablespoons soy sauce
Cooking oil
12 egg roll
skins
1 recipe
Sweet Soy Sauce or plum sauce
Preheat a
wok or large skillet over high heat; add oil. Stir-fry onion and garlic in hot
oil for 2 minutes. Add meat; stir-fry for 4 minutes more. Remove. Add beans and celery
to wok; stir-fry 2 minutes more. Remove from wok. Combine the meat and
vegetables; stir in soy sauce.
Brush a
little oil in a large skillet. Cook one egg roll skin, on one side only 1 a minute or till light brown. Turn out onto paper toweling. Repeat with remaining
skins. (Add more oil to skillet, as needed.) To assemble, place an egg roll
skin, un-browned side up. Using a slotted spoon, spoon about 1/3 cup filling
onto the skin. Roll-up egg roll skin around filling. Serve with sauce. Serves 6
FESTIVE RICE "Indonesians call this cone-shaped dish
Nasi Kuning"
1 ½ cups
long-grain rice
¼ teaspoon
finely snipped dried lemongrass or
1 teaspoon finely shredded lemon peel
1 ½
teaspoon ground turmeric
1 tablespoon
cooking oil
3 cups
Coconut Milk
2 salam
leaves or bay leaves
¾ teaspoon
salt
3 beaten
eggs
1 tablespoon
cooking oil
Fresh salam
leaves (optional)
1 sweet red
or green pepper, seeded and cut into strips.
In a 3-quart saucepan, cook and stir the uncooked rice, lemongrass or peel, and turmeric in the first 1 tablespoon oil for 2 minutes. Add the Coconut Milk, the two salam or bay leaves, and salt. Bring to boiling; reduce heat. Cover and simmer over low heat for about 15 minutes or till liquid is absorbed and rice is tender.
 Fresh Salam or Bay Leaves
Meanwhile, in a 10" skillet, cook the eggs in the remaining 1 tablespoon oil, without stirring, till set. Invert skillet over a baking sheet to remove cooked eggs; cut into short, narrow strips. Remove and discard salam or bay leaves from rice. Press hot rice into an oiled 5-cup cone-shaped mold. Place a serving plate upside down over the mold; invert to remove the rice. Garnish the top of rice with a salam leaf. Arrange egg strips, red pepper strips, and salam leaves around the base of the rice cone. Serve immediately. Makes 10 servings.
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Serve in small molds, the pudding will not hold its shape in a large mold-
¼ cup of sugar
2 tablespoons cornstarch
Sliced guava, peaches, or strawberries
Shredded coconut, toasted
SAMBAL CONDIMENT
COCONUT CONDIMENT
If you
haven't made Coconut Milk, substitute sweetened
flaked coconut for the fresh.
Bake only 10 to 15 minutes or till dry.
2 cups fresh
grated coconut from Coconut Milk
1 tablespoon
coriander
1 tablespoon
brown sugar
1 teaspoon tamarind
1 teaspoon
ground cumin
½ teaspoon
ground cardamom
¼ teaspoon
salt
½ cup dry
roasted cashews or peanuts, chopped
Annatto Oil- use this oil to make a
golden red for food
½ cup cooking oil
2
tablespoons annatto seeds
Heat the oil over medium heat for 3 minutes in a small saucepan. Stir in seeds. Heat 1 minute
more. Cool. Strain oil into a jar; cover. Store in refrigerator. Makes ½ cup
