Inner Banks Appetizers

Easter has just passed and we are fast approaching one of the busiest times of the year for cocktail parties, receptions and dinner parties. Throughout the Inner Banks families are making plans for graduation celebrations, Mother's Day and Father's Day dinners, and last but certainly not least, those fabulous wedding receptions

Appetizers are a beloved and useful component of any celebration, but you do want to keep a few considerations in mind. Appetizers should be just that—stimulating to the appetite, not downright stuffing. You want to take the edge off your guests’ hunger (and perhaps moderate the effects of their alcohol consumption) without dulling it completely. Think dishes that are flavorful without being overly filling. Also, you don’t want your appetizer course to be so labor intensive that it takes away from your dinner preparations.

Here are some suggestions for quick, creative appetizers that will dazzle your guests without frazzling your nerves. No one will guess these elegant bites were so easy to prepare.

Penelope Rodman of Washington is one of the loveliest and most certainly one of the nicest ladies that I know. She is also a very good cook. While her husband in the Foreign Service, she was fortunate to have been able to live in many wonderful and exciting places. We affectionately call her Penny. She introduced me several years ago to the delightful taste and wonder of Wasabi.

Deviled eggs are classic menu items throughout the Inner Banks and this recipe that I am going to share with you is superb and the color makes a grand presentation. I always think of Penny every time that I serve them.

Penny's Sriracha-and-Wasabi Deviled Eggs

12 Servings.

1 dozen large eggs; 2 cups soy sauce; ½ cup sake; 10 star anise pods; ½ cup chopped scallions; ¼ cup sugar; ¼ cup coarsely grated peeled fresh ginger; ¼ cup plus 1 tablespoon of mayonnaise; 1 tablespoon Sriracha chile sauce; 2 ¼ teaspoons wasabi paste; ¼ cup snipped chives; pinch of Chinese five-spice powder.

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.

2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, scallions, sugar and ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.

1. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

2. Drain the eggs and rinse them lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the halved egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

Persimmon trees flourish in the Inner Banks. They can also be found in area grocery stores and produce markets. Dr. Richard Young and his lovely wife, Judy, of Washington have one of the nicest Persimmon trees in Beaufort County. He has given me as many as I want for the past several years. This recipe always makes me think of Richard. He is a lovely and kind gentleman and a blessing to many.

Richard's Prosciutto-Wrapped Persimmons

8 servings.

24 very thin slices of prosciutto (about ½ pound); 3 persimmons, each one peeled and cut into eighths; 24 small rosemary sprigs; 2 tablespoons extra-virgin olive oil.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with oil. Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling. Serve warm or at room temperature.

This last recipe is quite simply delicious! It has tastes from the low country, the Inner Banks and The Caribbean. One bite is not enough so make enough for your guests to enjoy.

Trade Route Snack Mix

Makes 4 ½ cups.

8 thick slices of meaty bacon; 3 cups salted roasted peanuts; 4 candied pineapple rings cut into 1/3-inch triangles; 2 tablespoons sesame seeds; 1 tablespoon low-sodium soy sauce; 1 tablespoon honey; ¼ teaspoon cayenne pepper; Kosher salt.

1. Preheat the oven to 350 degrees F. Arrange the bacon slices in a single layer on a rack set over a large rimmed baking sheet. Bake for about 30 minutes, until the bacon is crisp; drain on paper towels and cut crosswise into 1/2-inch strips.

2. In a bowl, toss the bacon strips with all of the remaining ingredients except salt. Spread the mix on a rimmed baking sheet. Bake for 20 minutes, stirring once, until the bacon is browned. Season the snack mix with salt and let cool, stirring occasionally.

I close with one of my favorite drinks passed down to me from grandmother. It's attractive and fits nicely with all three recipes.

American

1 drink.

2 ounces sweet vermouth; 2 ounces Campari; ice; splash of club soda; 1 orange wedge, for garnish.

In a highball glass, mix the sweet vermouth and Campari over ice. Top with the club soda and garnish with the orange wedge.

Until next week. . . .eat well!!!