My Appetizer Recipes
Mozzi Sticks |
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| 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian seasoned bread crumbs 1/2 teaspoon garlic salt 2/3 cup all-purpose flour 1/3 cup cornstarch 1 quart oil for deep frying 1 (16 ounce) package mozzarella cheese sticks |
Whisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Freeze before frying. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels. Serve with sauce for dipping. |  |
Plum-Sauced Wings |
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| 1 16 ounce can whole unpitted purple plums 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons bottled hoisin sauce 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1/4 teaspoon pepper 2 tablespoons sesame seed, toasted 2 pounds chicken wings with drumettes (about 24 pieces) Salt and pepper |
1. For sauce, drain plums, reserving liquid. Pit plums. In a food processor bowl or blender container, combine the pitted plums,
reserved plum liquid, the orange juice concentrate, hoisin sauce, soy sauce, ginger, and the 1/4 teaspoon pepper. Cover and process or blend
until mixture is nearly smooth. 2. Transfer the mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened. Stir in the sesame seed. 3. Prepare grill for indirect grilling; test for medium heat above the pan. Sprinkle wings with salt and pepper; place wings in a single layer on the rack over the pan. 4. Cover and grill for 20 minutes or until an instant-read thermometer inserted into thickest portion of a wing reads 180 degree F and juices run clear. Brush wings occasionally with sauce during grilling. Heat any remaining sauce and pass with wings. Makes 8 to 10 servings. |
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