My friend Laura brought this recipe unassembled to my place for a  summer lunch and we showed the rest of our co-workers how to form and steam the dumplings.  This dish is expensive to make and very time consuming and it is worth the investment of both.

Friends & fellow foodies-Allan and Laura

1 ½ lb. live lobster

6 c loosely packed spinach leaves (about 8 oz.)

1/3 c chopped jicama

2 whole green onions, minced

½ lb ground chicken

1 T finely mined fresh ginger

2 T thin soy sauce

1 T dry sherry

¼ t freshly ground white pepper

40 won ton skins, preferably round

Cornstarch for dusting

Sauce:

2 c whipping cream

½ c white wine

2 t dark sesame oil

½ t salt

Large pinch saffron

1 T very finely minced fresh ginger

Garnish

¼ c Thai chilli sauce

½ c chopped fresh cilantro

Over highest heat, bring 4 inches of water to a vigorous boil in a large pot.  Add the lobster, head first, then cover the pot and steam until the lobster turns bright red, about 6 minutes.  Remove the lobster from the water and cool to room temperature,  cut the lobster in half lengthwise with a heavy knife or poultry scissors.  Remove all the meat.  Cut the lobster meat into pieces small enough to fit inside the dumpling.

Thoroughly wash the spinach leaves.  Ina 2 ½ qt. saucepan, bring 1 inch of water to a vigorous boil,  Add the spinach and turn it in the boiling water until it wilts, about 20 seconds.  Transfer the spinach to a colander to drain, then rinse with cold water and drain again.  Using your hands, press all of the water from the spinach, then mince.  In a large bowl, combine the lobster, spinach, jicama, green onions, chicken, ginger, soy sauce, sherry and white pepper.  Mix with your fingers until thoroughly combined.

Within 5 hours of cooking, fold the dumplings: if the won tons are square, trim into circles.  Add 2 t filling the centre of each won ton skin.  Moisten the edges with water and fold the won ton in half over the filling., then pinch the edges together firmly.  Moisten each end of the dumpling , then touch the ends together so that the dumplings look like caps.  Place the dumplings in a single layer on a baking sheet lined with non-stick cooking (parchment) paper and dusted with cornstarch.  Refrigerate uncovered.

Make the sauce: in a small bowl, combine the cream, wine, sesame oil, salt and saffron, then refrigerate.  Separately set aside the ginger and garnishes. 

Last minute cooking: Bring 6 litres of water to a vigorous boil,  add the dumplings and give them a gentle stir.  When the dumplings float to the surface, after about 3 minutes gently tip them into a colander to drain.

While the dumpling water is coming to a boil and the dumplings are cooking, place the sauce in a 12 inch sauté pan.  Bring to a rigour boil over high heat and cook until the sauce thickens enough to lightly coat a spoon, about 2 minutes.  Stir in the mined ginger.  Taste & adjust seasonings, especially for salt & pepper.  Transfer the dumplings to a bowl, add the sauce, and toss gently.

Place the dumplings and sauce on a heated platter.  Garnish the edge of the sauce with dots of chile sauce.  Sprinkle on the cilantro and serve at once.

Kath’s quote: “A truly destitute person is not one without riches, but the poor wretch who has never partaken of lobster.”-anonymous

Continued from Part 1:

Honeydew With Smoked Salmon Recipe
Serves 8 – I only made ½ recipe but should have made the whole one!
    1 honeydew
    1 T fresh lime juice
    16 slices smoked salmon (lox)
    fresh ground pepper, to taste    1 T snipped fresh dill (to garnish) (optional)

Cut honeydew into quarters, remove the seed and rind.  Cut each quarter into 4 thin wedges and sprinkle with lime juice.  Wrap a slice of salmon around the center of each wedge and place 2 on individual plates.  Sprinkle with pepper and dill before serving.

Prosciutto-Wrapped Asparagus Spears
    30 medium-thin asparagus stalks
    4 oz peppered Boursin cheese, softened
    1/4 lb thinly sliced prosciutto
    1/4 c honey mustard

Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.

Tomato and Avocado-Goat Cheese Crostini
35 -40 crostini
    1 French baguette
    1/3 c olive oil
    2 t garlic, minced
    2 ripe avocados
    4 oz mild goat cheese
    1/4 t salt
    1 1/2 c roma tomatoes, seeded, diced 1/4-inch
    1 T extra virgin olive oil
    1/2 t salt
    1/4 t black pepper
    1/4 c fresh basil, chopped
    basil leaves, for garnish

Pre-heat oven to 350 degrees.  Slice the bread into 1/4″ thick diagonal slices. In a little bowl, combine garlic and olive oil.   Brush bread slices lightly with garlic oil.   Arrange on baking sheets in single layers.   Bake crostini for 10-15 minutes, till golden brown and crisp.  Remove from oven and let cool.   These can be made ahead of time and stored in an airtight container.   Be sure to let cool completely before storing.  In a bowl combine avocado, goat cheese and salt.  Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).  In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.  To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture.  Garnish with small basil leaves if desired.

Kath’s quote:   “A world without tomatoes is like a string quartet without violins.”-Laurie Colwin

Summer must be on the way because my friends have started to once again assemble on the K’s deck for delicious food and drink.  Last year’s monthly themes were various countries, but the kick off Happy Hour for 2010 was based on the theme of Spring.  What could be better.  The cocktails were light and refreshing, the fruit and veggies fresh and tasty.  Here are the recipes.

Spring Fever Cocktail
1-1/2 parts vodka
1/2 part Tuaca (vanilla & citrus liquor)
1 part mango juice concentrate
2-1/2 part lime juice (used limeade)
1-1/2 part  sprite
1 mango sliced
1 mango slice for garnish
 
Add all ingredients to pitcher and stir. Pour into a glass filled with ice.  Garnish with mango slice.

Fresh Fruit With Starry Strawberry Cream
Strawberry cream:
3/4  cup  sliced strawberries
1/2  cup  vanilla low-fat yogurt
1  tablespoon  1/3-less-fat cream cheese
1  teaspoon  fresh lemon juice1/2  teaspoon  powdered sugar

Place ingredients in a blender; process until smooth. Cover and chill. Serve with fresh fruit

Kath’s quote:   The strawberry: “Doubtless God could have made a better berry, but doubtless God never did.”-Dr William Butler, 17th century 

“Recently visiting the community of Georgetown, Ontario (just north of Mississauga) we discovered a great little steak and chop house called the Cellar.  Located in the basement of the town’s old bank, this cozy space was a lovely mix of exposed brick, candle light and crisp white table cloths.  I think the photos speak for themselves.  It was a good as it looks.”

Kath here: I heard a story today about someone with too much watermelon on their hands and I thought of this first watermelon salad photo.  I wish I had that recipe!  In the mean time, here’s a tried and true one of mine (for Ben):

Watermelon & Feta

1/2 small red onion

3 c watermelon balls or cubes

1/2 c crumbled feta (chevre would also work)

enough balsamic vinegar for drizzling

Slice onion into thin rings.  Place in glass bowl with watermelon pieces and toss.  Top with crumbled feta & drizzle with balsamic.  So easy and so delicious.

Kath’s quote: “Watermelon — it’s a good fruit.  You eat, you drink, you wash your face.” –Enrico Caruso

I cleaned out my spice cupboard last night-yea!  I came across the Dean & Deluca  Jerk Rub that was given to us as a wedding favour.  We have friends who wed in Jamaica but assembled friends for a lovely brunch at The Gates upon their return.  Perhaps you know that my mind is like a long winding spaghetti noodle…..the discover prompted me to remember that I had been recently sent this delicious recipe by Granny’s Poultry.  Our plan is to try it the next sunny barbecue day.

2 kgs Chicken legs, back attached

2 T of olive oil

4 cloves of garlic, chopped

2-4 hot chili peppers chopped

2 bay leaves

3 bunches green onions., chopped

1 T ginger, chopped

1/4 c dark rum

2 T fresh limes juice

2 t salt

1 1/2 t ground allspice

2 t fresh thyme

Add all ingredients except chicken to a food processor and pulse until just finely chopped.  Prick the chicken pieces with the point of a knife and then rub with jerk marinade. *Skin may be removed first.  Cover and refrigerate for 4 -24 hours. Cook slowly over medium heat on the oiled grill of a barbecue for 45 minutes, turning once after 20 minutes. Chicken is done when the juices run clear or internal temperature reaches 170°F or 80°C.

For an extra hot marinate use Habanera or Scotch Bonnet chilies. For a milder version use Jalapeno chilies.

Recipe courtesy Chef Jason Wortzman of Granny’s Poultry.

Kath’s quote “Eating highly seasoned food is unhealthful, because it stimulates too much &  provokes the appetite too much.” -Catharine E. Beecher (1846)