Artichoke/Spinach dip is a popular dip these days. Here is my Asian take on it. I use Napa cabbage leaves instead of artichokes. Artichokes are a bit pricey, but Napa cabbage is cheaper, and it is just as tasty as artichoke dip, if not better. I recommend serving it with Food Couture Pita Chips (previous recipe) but you can serve with any chips you like. This dip is easy to make and good hot or room temperature. Great for the party season.
Bruschetta variations are common these days, inspiring me to make some of my own. My version has mixed berries and basil leaves topping cheesy toasted baguette slices. The rich cheese taste goes well with the sweet and tangy berries and the basil leaves' burst of flavor. A colorful dish, it's a perfect match with Champaign as an appetizer, with coffee or tea as a dessert, or as a great party food. They can be served room-temperature or warm.
This is a cute little appetizer that you will just love - mini potato gratins. They are similar to potato skins, but are bite-sized. But even though they are small, they are packed with big flavors such as mozzarella cheese and ham. They are easy to make and fun to serve at a party.
Here is my 5th recipe variation using the Mascarpone cheese sauce: rice balls! They are cute little fried balls of rice about the size of meatballs. Melty mascapone sauce combines with rice to make them creamy on the inside, and the balls are lightly fried to make them crispy on the outside. They're great as a party appetizer, as well as a main entrée.
Sweet and savory is always great combination, especially between cheese and fruit. Here are cute pastry hors d'oeuvre that can contain such pairs. They are buttery, creamy, with a light sweet tartness and would be a good marriage for a white wine.
Here is the perfect snack to munch on while you are enjoying a beer (or two). These popcorn mushrooms are crunchy on the outside and soft on the inside, and taste great with horseradish sauce. Easy to make and even easier to eat.
Falafel are a very popular middle-eastern food. They are delicious and easy to eat, and perhaps that's why they are also a popular vendor food in New York City - there's always a line for them during lunch hour. I created a version of this popular food, falafel with edamame. It is green in color and it is very appetizing - great for party food or even as a sandwich for lunch. It's a great dish for Vegans, too.
Avocado is popular ingredient for many foods, such as guacamole. I created a very creamy dish using avocado along with tofu. It is a smooth mousse with the Japanese flavor of soy sauce gelée (jelly). This is a great combination of western flavors and Asian flavors.
White fish generally has a mild flavor, so I wanted to create something that accentuates its strengths. I added the richness of cream cheese and the punch of soy sauce and scallions, to create a velvety, smoky dish. It is delicious, bite-sized, (and cute!) This dish could be served as either appetizer or entrée.
When I worked at a US navy base in Japan, one of my good friends introduced me to a Philippine delicacy known as "Lumpia" (pronounced LOOM-pee-ah). Lumpia are Philippine spring rolls. Later, when I lived in Rochester, another friend, who is from the Philippines, showed me how to make a Philippine red sauce. I decided to adjust the two a bit and combine them. I made the rolls bite-sized so they would be perfect as an appetizer. Whenever I serve these at a party, my guests keep coming back for more of these delicious bites!
Caprese salad is a classic Italian appetizer. Mozzarella cheese, basil leaves, and tomatoes are brought together for a wonderful flavor. I took a slightly different approach to these flavors and created a Japanese style warm savory custard. It has a silky texture and the great flavor and aroma of basil leaves. Melted cheese and tomatoes round out the dish to make a savory and smooth concoction that is delightful to the palette.
One of my favorite dishes is Buffalo Wings. I discovered them when I was in college, in upstate New York, and I often enjoyed them. With my Japanese background, I decided to make a Japanese version of Buffalo Wings. My chicken wings are baked, so they have fewer calories than regular Buffalo Wings, and the soy sauce based coating gives them an Asian twist. I have also created an original yogurt dip that is a perfect match for them!
This dish's unique name comes from my wanting to both play with and decorate baked French fries as a bonfire. It looks like a bonfire, and is hot like one too! The French fries are baked with rosemary and seasoning and then eaten with a fiery spicy sauce. Feel and enjoy the heat from both the decoration and taste!