Posted by Mira | Posted in Finger Food | Posted on 29-10-2010
Tags: finger food, food recipes, picnic, picnic ideas, picnic meal, picnic recipe, recipes, rolls
In the article we introduce to you finger food picnic recipes as an alternative to your favorite picnic ideas. The healthy and delicious recipes will be diverse and from round the world. You will notice a special feeling of comfort that such food offers as a picnic meal. Remember that you may prepare the meals either in oven, over heat or on grill.
The combination of dates and bacon compose an interesting flavor duet. This picnic recipe is quick and easy to make. Preparation plus cooking takes 15-20 minutes.
1 8 oz. package of pitted dates
4 oz. of almonds
1 L (pound) of thick-sliced bacon
Using stainless steel scissors you may cut bacon strips.
Preheat the oven to 400 F (or 200 C, Gas 6).Soak toothpicks in water for about 15 minutes. Make a slit in the dates. Put in 1 almond in each date. Wrap the stuffed dates in the bacon slices leaving a 1/2 – 1/3 piece loose. Spit each roll with a toothpick. Bake the rolls till bacon is crisp and turned brownish.
Wonton with Cream Cheese
Along with the picnic recipe you will find some dipping tips below too. You can make your additions to the cream cheese, for example add some bacon or chives. The crispy-creamy wontons are indeed delicious!
16 wonton wrappers
1 8 oz. package of softened cream cheese
olive, vegetable, or peanut oil (for frying)
1 jar of sauce (for dipping)
Sprinkle some oil into a deep heavy bottom skillet. Place over high heat. Use the oil which you prefer best. Lay on the table the wonton wrappers. You will need a (small) bowl or a glass of water to moisten your fingers. Spoon some cream cheese on a corner of each wrapper at 0.5″ from the edge. You may use a tables spoon for that. Wet your fingers and then the edges closest to the filling. Fold down the other part; seal leaving small openings at the corners. It will prevent the wrappers from bursting. You will have triangle-shapes wrappers now.
Put several wrapped wontons into the hot oil. Turn them over once you see the edges turn brown. Cook another side for no more than a couple of minutes. Drain the wontons on paper towels. Serve with sauce. For sauce we would recommend: Sweet and Sour, Duck Sauce, Hot Chinese Mustard, or Buffalo Wing Sauce.
Japanese style rolls
This pinic recipe includes seafood, rice, vegetables and various flavors; yields 10 portions.
3 cups of short-grain or Japanese rice
4 cups of water
1/3 cup of rice vinegar
2 tbsp of mirin
2 tbsp caster sugar
2 tsp salt
8 seaweed sheets (nori sheets)
1 Lebanese cucumber (large)
12 crabsticks or seafood sticks
Japanese soy (or tamari) sauce
Note: finely slice the cucumber, also peel and finely slice the avocado.
Using a strainer wash the rice under cold water until water runs clear. Empty the strainer into a non-stick saucepan (large) and add hot water. Place over high heat and bring to boil. Then reduce heat to medium-low. Allow simmering for some 5 minutes – you will see small spots open in the rice. Then reduce heat to minimal and cook for another 15 minutes. When done remove the saucepan from heat. Do not open the lid let the rice rest covered for 10 minutes.
In another small saucepan combine mirin, inegar, sugar, and salt. Put over low heat. Keep stirring when it cooks for 3 minutes till sugar is dissolved. Allow to cool, place in the fridge till it becomes cold.
Make a rice layer on a tray. Sprinkle the vinegar mixture. Do not stir but slightly make strokes with preferable a wooden spoon to almost equally distribute the mixture. Spread a seaweed sheet (a nori sheet) shiny side downward on a baking paper (or a bamboo mat). Put ¾ cup of rice onto the seaweed sheet. Wet your hands to spread rice equally over the seaweed (nori) sheet. Leave a bit more that 1″ (3 cm) space at far end. Add a cucumber slice over rice about 1″ from edge. Next to the cucumber, add also one slice of avocado and a seafood steak (or a crabstick). In order to make rolls use the baking paper or the bamboo mat. Fill and roll likewise all the remaining seaweed (nori) sheets. Cut each filled sheet into six equal parts. Serve on a plate along with soy (or preferably tamari) and wasabi paste.
We hope you have enjoyed these finger food picnic ideas. Bon Appétit!
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