Well, it’s that time of year again. My turn to host the book club meeting. As you all know, I love a theme….this time the book is The Hare with The Amber Eyes, a historical account of the Ephrussi family, illustrated through a collection of Netsukes, small hand-held Japanese carvings, that were originally used as ornamental ties on obis.
I immediately called my childhood friend, Maggie Keats, whose Mom was a fervid collector of Netsukes, to be a guest speaker. Couple this with a few Japanese hors d’oeuvres, and easy to make favorite hors d’oeuvres, sake, use of a kimono as a table cloth and another kimono to wear, the evening is set for tasty treats and engaging conversation.
Menu
Serves 8-12
Sake
Miniature Steamed Gyoza
Shrimp Chips*
Wasabi Peas*
Homemade Potato Chips”
Crackers*
Artichoke Dip
Gorgonzola Dip
*Recipe Not Given
Miniature Steamed Gyoza
Filling:
1/2 lb. ground pork
2 tsp. cornstarch
1 tsp. sugar
2 tsp. soy sauce
10 dried black mushrooms,
soaked in water to cover
until reconstituted, tough
stems removed and minced,
to make 1/2 cup
Oil:
1/3 cup minced water
chestnuts
1/2 cup minced bamboo
shoots
1 tblsp. sherry
2 scallions, white part only,
minced
2 tsp. cornstarch mixed with
1 tablespoon water
Assembly:
1 pkg. round wonton
wrappers
Spray oil
1. In a small bowl, combine pork, cornstarch, sugar and soy sauce. Mix well and set aside.
2. Squeeze excess water off the mushrooms. Cut the stems off and discard. Mince the caps.
3. Heat 1 tablespoon of oil in a work and stir fry pork mixture until cooked, about 5 minutes. Add mushrooms, water chestnuts and bamboo shoots. Stir fry for 2 more minutes.
4. Sprinkle in sherry and add scallion. Toss for a minute. Then pour in the cornstarch/water mixture. Stir fry until the filling thickens, 1 to 2 minutes. Transfer to a bowl to cool.
Make Gyoza
1. Place a heaping teaspoon of filling at the center of a wonton skin. Fold and pinch the edges to seal. Place on a large oiled plate.
2. Heat water in the bottom section of your steamer. Oil the bottom of the steaming compartment. Place gyozas in the steamer on their side. Do not overlap. Steam, covered, for 5 minutes. Serve steaming hot.
Artichoke Dip
1/3 cup chopped green onion
14 oz. can artichoke hearts,
drained
1 cup mayonnaise, homemade
or store-bought
1 cup grated Parmesan cheese
1/8 cup Worcestershire Sauce
1/4 tsp. freshly ground black
pepper
1. In a food processor, fitted with a steel blade, puree all ingredients until smooth.
2. Place in an attractive crock and serve.
NOTE: May be prepared up to 4 days in advance and refrigerated.
Gorgonzola Dip
4 oz. Gorgonzola cheese
2 oz. cream cheese
2 tbsp sour cream
White pepper to taste
1. In a food processor, fitted with a steel blade, puree all ingredients until smooth.
2. Place in an attractive crock and serve.
NOTE: May be prepared up to 4 days in advance and refrigerated.
