My friend Valerie just threw a holiday party and she asked me to help her come up with a fun menu with Asian flavors. She couldn’t bear the thought of serving the same old Swedish meatball, cheese ball & crackers and veggie tray combo. When I went over to her house to brainstorm the menu she couldn’t believe how easy it could be to do something truly unique -- not only keeping her budget in mind but with lots of do-ahead recipes. The lychee martini was also a huge hit and the evening was capped off with a soul satisfying Coconut Almond Hot Mocha.
Here’s Valerie’s Fabulous Menu for her Holiday Shindig. Her friends raved all night about the food and that it was one of the most memorable parties they’ve been to all season. I hope you enjoy these recipes which I’ve served at numerous parties over the years savored by both adults and kids. It could be the perfect menu to ring in your New Year. Wishing you Happy Holidays to you and your family!
Asian Inspired Holiday Cocktail Party Menu
Hoisin Ginger Beef Skewers
Firecracker Shrimp
Shu Mei (open faced steamed dumpling)
Edamame Hummus (vegetarian)
Lychee Martini
Coconut Almond Hot Mocha
Recipes
Hoisin Ginger Beef Skewers
12 (6-inch) wooden skewers
1 tablespoon baking soda
11/2 pounds beef flank steak
Marinade:
2 tablespoons vegetable oil
1 teaspoon light soy sauce
1 teaspoon salt
1 tablespoon minced garlic
1 tablespoon finely minced fresh ginger
1 teaspoon sugar
1 teaspoon cayenne
2 tablespoons cornstarch
1/4 cup hoisin sauce
Soak the wooden skewers in water for 30 minutes. In a large, flat pan, dissolve the baking soda in 2 cups water. Add the beef and soak for 10 minutes.
Remove the beef from the water and pat dry with paper towels. With a knife held at a sharp angel, cut across the grain into thin slices, about 2 x 5 inches long. Place the beef onto a large flat platter.
In a small bowl, to make the marinade, combine the vegetable oil, soy sauce, salt, garlic, ginger, sugar, cayenne, cornstarch and hoisin sauce. Brush both sides of the beef with the marinade. Refrigerate for 30 minutes or longer.
Thread 2 beef strips onto a 6-inch skewer. Repeat the procedure to use the remaining skewers.
Preheat the broiler.
Broil the tops of the meat about 4 inches from the heat for about 2 minutes. Turn the skewers and boil for 2 additional minutes.
Makes 12 skewers
Do-ahead tip: Marinate beef the night before your party; skewer in the morning and toss into your broiler a few minutes before guest arrive.
Firecracker Shrimp
12 large shrimp, in the shell
1 teaspoon salt
1/2 teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3x 1/4inch)
1 egg, beaten
Dipping Sauce
1/4 cup mayonnaise
2 tablespoons Siracha sauce
3 cups vegetable oil for deep-frying
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.
Cut each spring roll wrapper into thirds, making 3 long narrow strips.
Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.
Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.
To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.
In a wok, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.
Do-ahead tip: Prepare Firecracker Shrimp the morning of your party and fry as guests arrive
Shu Mei
4 medium dried black mushrooms
11/2 teaspoons salt, divided
1/2 pound medium shrimp, peeled and deveined
10 ounces skinless, boneless chicken breast
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 egg white
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 teaspoon finely chopped fresh ginger
2 tablespoons finely chopped carrot
4 tablespoons finely shopped onion
dipping sauce
3 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoon chopped green onion, with tops
18 shu mei wrappers (commonly found at grocery stores and often called potsticker wrappers)
Soak the mushrooms in hot water for 15 to 20 minutes, or until soft. Rinse them in cold water and rain. Squeeze out any excess water. Remove and discard the stems and cut the mushrooms into 14-inch pieces.
Pour 2 cups warm water in a bowl. Add 1 teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, to make the marinade, mix the pepper, sesame oil, egg white, cornstarch, vegetable oil, the remaining 1/2 teaspoon salt, the ginger, carrot and onion. Add the chicken, shrimp and mushrooms; mix very well and set aside.
To make a dipping sauce, in a small bowl, mix the soy sauce, sugar, 1 tablespoon water and chopped green onion.
Place 1 tablespoon of the chicken and shrimp mixture in the center of the a shu mea wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mei wrappers. Sprinkle minced carrot on top for garnish.
Place the dumplings in a single layer on a rack in a steamer, cover and steam over boiling water for 12 minutes (add boiling water if necessary).
Makes 18 dumplings
Do-ahead tip: Prepare Shu Mei the day before your party and par-boil for 8 minutes. Place in fridge. Re-steam for another 5 minutes just before guests arrive.
Edamame Hummus
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
Black sesame seeds
Suggested serving: Fried wonton chips, pita chips, sliced cucumbers, celery, and olives
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. Sprinkle black sesame seeds on top for garnish.
Do-ahead tip: Make Hummus one week in advance and freeze. Defrost in fridge the evening before the party.
Lychee Martini
Ice cubes
6 ounces vodka
4 ounces lychee juice
Splash vermouth
2 lychees, for garnish
Directions
In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.
*Canned Lychees in juice available at Asian markets.
Coconut Almond Hot Mocha
1 can (14 ounces) Thai Kitchen® Coconut Milk
4 ounces semi-sweet baking chocolate, chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
5 cups hot brewed coffee
Whipped cream and chocolate curls (optional)
Microwave coconut milk, chocolate and sugar in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.
Makes 7 (1-cup) servings.
