Party Specials -- Drinks & Appetizers

 Let's get ready for The Holidays

I find it is always pleasing to give my party something a little different than what The Guests have seen before. Some things, like a signature drink, or a surprisingly tasty appetizer will stick in their minds forever. Such is the legend of Chocolate Martini's that are made with the Twyst that I like to give them. And the appetizers that I make can sometimes be just as much a part of the meal as the main course. This week I will explore both these avenues of pleasure.

Appetizers first.

This weeks Appetizer Dishes are:

• Prosciutto with fresh Mozzarella and Mission Figs
• Scallop Stuffed Salmon 
• Crys`tal and Cardamon Shrimp
• Grilled Asparagus
  

By Friday we will also get into some fine Martini's:

Mango Martini

The Classic - Straight up

Chocolate Martini

I've been told there is an old adage:

Martini's are like Breasts, One is not enough, and three is too many.

But for today, Monday Sept 21. 2009 we will start here:

Prosciutto with fresh Mozzarella and Mission Figs

 The Fixins:

Most of these items are available at the local market

• One pack of Prosciutto makes one roll. I like to figure three pieces for each guest, and a roll makes 12 pieces each, so buy accordingly.
• Each roll takes about 6 of the sliced and diced figs
• One pack of fresh Mozzarella will make two rolls with a tad left over.
• The leftover Baby Spinach from 1 package  can always be used in a salad. 
• The Basil only comes in a pack like this in a market. Unless of course you grow your own.
  

The Process:

Lay out the prosciutto on a piece of wax paper or as shown here, on some Freezer paper. [the shiny side] The Prosciutto is very thin, so  lay it out in a crossed  pattern. Three pieces overlapping vertically, then three pieces overlapping horizontally.

Time to apply a row of whole leaf basil.

Then lay on some Baby Spinach. This next photo shows two single rows, but adding a bit more won't detract from the total flavor, it will only enhance it!

Next comes the Mozzarella. Use a very sharp, thin bladed knife that is slightly wetted to cut through the mozzarella so it doesn't stick to the blade. You want these slices no more than 1/8 of an inch thick. Otherwise your roll comes out humongous and it won't roll up correctly. If you cut too thick, you can always smoosh it flatter between two pieces of wax paper using a rolling pin.

Add a layer of the sliced and diced Mission Figs. Be sure to cut off and throw away the stems.

Now for the rolling. Use the knife blade to lift the prosciutto off the paper and begin the rolling process. The meat is quite oily and tends to stick to surfaces. Thus using the knife to begin aids in making a smooth roll.

Using your fingers, continue to roll the prosciutto as tightly as you can. But be careful, it can rupture!

Insert toothpicks along the roll in 1/2 inch intervals. Completely pierce the roll. Always be sure to begin the pierce no more than 1/2 inch from the edge of the final overlap. Multicolored  Party Toothpicks add a nice touch to the appearance once the roll is plated. If the very ends of your roll are a bit barren, you can always stuff them with a little mix of fig and mozzarella before you begin to cut.  Once all the picks are in place, start cutting evenly between them. It is best to use a very sharp knife, and clean the blade after every four or so cuts. This will help make the cuts smooth and precise.

Time to plate the dish. Place the cut pieces around a smaller dish partially filled with Balsamic Vinegar. The Balsamic Vinegar is for dipping the pieces into and really adds to the total flavor.Having the toothpicks already in the pieces makes for convenient finger food.

I've also made this roll with Sun Dried Tomatoes instead of Mission Figs. Katrina seems to like them better and I must admit, they do taste De-lish. So don't be afraid to experiment. You could try sliced ham, salami, roast beef or even turkey instead of prosciutto. Let your imagination have wings. As long as your taste buds agree, then why not!

This concludes appetizer dish 1. Just remember, the plate you serve on can be your best asset when it comes to final presentation. Fancy is good. Plain is, well, plain. Even boring sometimes. So try to make the dish look it's best. your guests will be delighted!

Next posting:

Scallop Stuffed Salmon.

Wp