Food On A Stick: Kobe Beef Lollipops & Chicken Lollipops - The Nibble Webzine Of Food Adventures Food On A Stick: Kobe Beef Lollipops & Chicken Lollipops
 
 
 
 
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Food On A Stick: Kobe Beef Lollipops & Chicken Lollipops


[1] Not another pig-in-a-blanket: Kobe/wagyu beef hot dog lollipops (photos #1 and #5 © Elegant Affairs Caterers).


[2] Puff pastry is a great asset if you want to turn out elegant appetizers and desserts (photo © Our Harvest).

Kobe Beef Hot Dogs
[3] “American Kobe, a.k.a. wagyu beef hot dogs from Snake River Farms (photo © Snake River Farms).


[4] these 6″ bamboo skewers (photo © Hopelf | Amazon).


[5] Sesame Chicken Lollipops. You can substitute tofu for vegetarian guests.

 

July 20th is National Lollipop Day. But lollipops are more than sugar-on-a-stick. There are also savory lollipops—not the hard kind you lick, but more popularly known in catering circles as hors d’oeuvres at cocktail parties and snacks at kids’ parties. Or as some like to call it, food on a stick.

The difference between savory lollipops and other food-on-a-stick—such as corn dogs and kebabs—is the size: single bites, in the case of lollipops. Lollipops add a touch of whimsy, a new way to present the classics.

Just in time for weekend fun, here are two recipes from Andrea Correale, owner and founder of Elegant Affairs Caterers, a company in metropolitan New York that is one of the leading Hamptons caterers and event planners (she has catered events for L.A. Reid, Mariah Carey, Russell Simmons, and P. Diddy, among others).

While the two recipes below require preparation, you can make simple variations without planning ahead.
 
Just keep a package of six-inch bamboo skewers on hand. Then, if you need an hors d’oeuvre or kid treats in a hurry, you can look in the fridge and freezer and make lollipops from whatever you have: meatballs, chicken nuggets, hot dog and sausage chunks, and cubes of cheese, with a dipping sauce.

If you don’t have wheatgrass or other food to anchor the sticks, put them in a short jar, or lay them on a tray.

Following the Kobe/wagyu hot dogs are recipes for White Sesame Chicken Lollipops and Miso Dipping Sauce.
 
 
RECIPE #1: KOBE/WAGYU HOT DOG LOLLIPOPS

The famed Kobe beef of Japan is imported at very high prices. Instead, most Americans substitute Wagyu, a beef made from the same breed of cattle that are farmed in the U.S.

Here’s the difference between Kobe and Wagyu.

Ingredients

  • 1 sheet puff pastry
  • Flour
  • 1 cup Cheddar cheese, shredded
  • Dijon egg wash: 1 tablespoon Dijon mustard, 3 eggs
  • 6 top-quality hot dogs (if you can’t buy Kobe dogs, try Applegate Farms organic dogs)
  • Box of wheat grass for serving (here’s reusable artificial wheatgrass)
  •  
    Preparation

    1. PREHEAT the oven to 400°F. Flour the puff pastry sheet and add Cheddar to one side of the sheet. Evenly distribute and flatten with your hands.

    2. PLACE one end of the pastry dough over the cheese end and fold over. Using a floured rolling pin, roll out the dough.

    3. MIX mustard and eggs and brush Dijon egg wash all over the dough.

    3. TAKE a hot dog, place it at the edge of the dough. Take puff pastry and roll around a hot dog. Use the egg wash to adhere.

    4. CUT away the excess dough and pinch the ends together. Repeat with each hot dog.

    5. PLACE on a carving board and cut the ends off. Slice into 3/4″ thick pieces.

    6. PLACE on a parchment-covered baking sheet and bake for 8-12 minutes or until golden brown. Insert a skewer into each piece and place it in a wheatgrass-filled tray.
     
     
    RECIPE #2: WHITE SESAME CHICKEN LOLLIPOPS

    You can also make these with tofu for vegetarian guests.

  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat – cubed into 2-inch pieces
  • 1 quart peanut oil for frying
  • 2 tablespoons toasted white sesame seeds
  • Long wooden skewers
  • Miso dipping sauce (recipe below)
  •  

     
    Preparation

    1. SIFT the flour with 2 tablespoons of cornstarch, baking soda, and baking powder. Mix together the soy sauce, water, vegetable oil, and a pinch of sesame oil; stir into the flour mixture until smooth. Fold in the chicken pieces until coated with the batter, then cover and refrigerate for 20 minutes.

    2. HEAT the oil in a deep-fryer or large saucepan to a temperature of 375°F. Drop in the battered chicken pieces and fry until they turn golden brown and float to the top of the oil, for 3 to 4 minutes. Drain on a paper towel-lined plate.

    3. SPRINKLE with toasted sesame seeds to garnish. To serve, skewer chicken pieces using long wooden skewers. Lie on a platter with the dipping sauce, or stick into a 2-day-old loaf of round bread.
     
     
    RECIPE #3: MISO DIPPING SAUCE RECIPE

    Ingredients

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon kosher salt
  • 2 tablespoons peanut oil
  • 1/2 teaspoon sesame oil
  •  
    Preparation

    1. WHISK together in a small bowl the miso, water, sugar, vinegar, soy sauce, and salt. While whisking…

    2. GRADUALLY ADD the peanut and sesame oils until you have a creamy dressing.

    3. SERVE with the White Sesame Chicken Lollipops.
     
     
    See the Elegant Affairs website for more delicious party ideas.
     
     

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