TIE Striker Appetizers

TIE Striker Appetizers

All good things come to an end. We have reached our third and final recipe of our Rogue One: A Star Wars Story trio. Fortunately, we saved the best (at least thematically) for last. Everyone knows that starfighters/vehicles are one of the coolest aspects of the Star Wars Universe. So, for our last recipe, we went all out and created our TIE Striker Appetizers.

The TIE Striker is a streamlined variant of the classic TIE fighter design. It is designed for atmospheric patrols over important Imperial ground-based installations. In Rogue One: A Star Wars Story the TIE Strikers are mainly seen patrolling in the clouds along the beaches of Scarif. Since this particular starfighter was unique to Rogue One, we felt it was due a tribute.

When designing the look of this recipe, we really wanted the appetizers to be mostly visual. Meaning, when you look at them they look like TIE Strikers. We went through a few ideas on how to achieve this but settled on wonton wrappers and Lil Smokies. The result is a sausage and cracker flavor. Even though we used mustard for the detail work, you really could use any condiment like bbq sauce or ketchup.

As we mentioned earlier in the post, this is our last recipe in our Rogue One: A Star Wars Story trio of recipes. Don’t worry if you missed one as we will be re-sharing them in a recipe round-up on Tuesday along with a review of the Blu-ray!

[Sponsored] The Geeks share their 3rd and final Rogue One: A Star Wars Story inspired recipe. They've gone all out with their TIE Striker Appetizers. 2geekswhoeat.com #StarWarsRecipes #StarWars #Appetizers #GeekyRecipes #GeekyFood #StarWarsParty #PartyIdeas

 

Ingredients

  • 48 Wonton Wrappers
  • 24 Lil Smokies
  • Yellow Mustard (or another condiment to garnish)

Instructions

    • Preheat oven to 400 degrees.
    • Cut wonton wrappers using the diagram as a model.

TieStrikerDiagram

  • Each TIE Striker will be made with 2 of the wrappers.
  • On your foil lined baking sheet, place a wrapper, lightly moisten it with water (not too much) and top it with a seconder wrapper.
  • Place a Lil Smokie on the double layered wrapper and using the scraps from Step One of the wrapper cuts create a “seat belt” for your Lil Smokie.
  • Make sure to moisten the ends of “seat belt” so it will attach.
  • Cook TIE Strikers for 5-7 minutes or until golden brown.
  • Decorate with condiment of choice. We used a ziploc with the tip cut off to line the TIE Striker.
  • Serve.

 

 

TIE Striker Appetizers
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Baked Sheep’s Milk Ricotta with Dried Persimmons

Baked Sheep’s Milk Ricotta with Dried Persimmons

Make the most of those end-of-winter persimmons with this creamy baked ricotta.

 

Spike Gjerde, the James Beard Award–winning chef at restaurants like A Rake’s Progress in Washington, D.C., and Woodberry Kitchen in Baltimore, approaches local sourcing with religious fervor. He forgoes olive oil and lemons, using locally grown and pressed oils and vinegars in their place. His team dries mint, lavender, peaches, and cherries—and even makes garlic powder. He refuses to buy from distributors, even when they buy from local growers, because he wants every penny to go the farm. “A lot of people say, ‘Wow, this is harder than I thought.’ Then they just call [giant distributor] Sysco. But it’s why we’re doing it,” Gjerde says. “Our job is to get more value back to growers.”This recipe, from A Rake’s Progress, is inspired by Gjerde’s relationship with local makers and purveyors. Hoshigaki are Japanese persimmons that have been dried and massaged to evenly distribute their sugars. Gjerde shaves them and scatters them over baked ricotta to make an indulgent but healthy snack.

 

 

Active:  15 mins                    Total:  1 hr                 Yield:  6

 

Ingredients:

1 1/2 cups sheep’s milk ricotta cheese
1 large egg
1 teaspoon medium-grind sea salt (such as J.Q. Dickinson)
2 tablespoons Herb Oil
1/4 ounce hoshigaki (Japanese dried persimmons), shaved on a mandoline (about 2 tablespoons)
Grilled bread, for serving

 

Directions:

Step 1
Preheat oven to 350°F. Stir together ricotta, egg, and salt in a medium bowl. Transfer ricotta mixture to a small (3-cup) crock or gratin dish. Bake in preheated oven until ricotta mixture is puffed and golden brown in spots, 45 to 50 minutes. Drizzle herb oil over baked ricotta, and top with shaved hoshigaki. Serve hot with grilled bread.

 

Suggested Pairing:

Creamy, full-bodied Rhône-style white.

 

 

Baked Sheep’s Milk Ricotta with Dried Persimmons
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Smoked Salmon Dip

Smoked Salmon Dip

Level: Easy

Prep: 10 min

Yield: 1 1/2 pints

Total: 10 min

Ingredients

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill

 

1 teaspoon prepared horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 pound (4 ounces) smoked salmon, minced

Directions

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.


Smoked Salmon Dip
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Smoked Salmon Dip
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Tri-Colored Mochi

Tri-Colored Mochi

A centuries old Japanese tradition is the eating of mochi on New Year.  It usually starts around the new year when Japanese households and communities take part in a traditional Mochitsuki the pounding of sweet rice to make the flour.  The flour is used to make mochi which can be a sweet or savory treat.

In Hawaii mochi is definitely served on New Year specially by families of Japanese ancestry.  I’ve been fortunate enough to be invited by friends whose families practice this tradition.  I’ve had mochi as dumplings in a fish based soup, not exactly my favorite; fried and served with soy sauce; and sweet chewy squares, my favorite.

Mochi is also always available in Hawaii.  It’s found in many local grocery stores and some bakeries.  But most of the time I make Mochi at home.  One of my favorites is Chi Chi Dango, it’s a sweet square made with coconut milk and is usually pink in color.  Another favorite is this Tri-Colored mochi, which is really just a layered Chi Chi Dango in 3 colors, green, pink, and white.  I don’t make it often simply because it’s tedious baking 3 layers, the single color version is just as good.  But Tri-Colored Mochi does look pretty when served at a party.

By the way Mochi is made from glutinous rice flour and is naturally gluten free and since it uses coconut milk it’s also dairy free! It’s the perfect treat for any one with gluten, dairy, and nut allergies.

You can buy both Mochi flour (one of the brand names is Mochiko), canned coconut milk, and Katakoriko at any Asian market.

Tri-Colored Mochi

Ingredients:

1 Box Mochiko flour (1 pound)

2 1/2 Cups Sugar

1 Tsp. Baking Powder

1 Can Coconut Milk

3/4 Cup Water

1 Tsp. Vanilla

2 – 3 drops each of red and green food color

Katakoriku (potato starch)

Directions:

Pre-heat Oven to 350 degrees.

Grease a 9 x 13 baking pan.

Mix all ingredients except the Katakoriku in a bowl until smooth.

Divide batter into 3 equal parts. (I pour them 1 measuring cups)

Color one part pink with red food color, and one part green with green food color, leave third part white.

Pour Green part into your pan and cover with foil.

Bake for 15 minutes and remove from oven.  Uncover and cool for 15 minutes.

Pour white batter over green layer and cover with foil.

Bake for 20 minutes and remove from oven.  Uncover and cool for 15 minutes.

Pour pink batter over white layer and cover with foil.

Bake for 30 minutes and remove from oven.

Uncover and cool for at least 30 minutes.

Cut into squares – I use a pizza wheel to cut even strips then cut those strips into small rectangles.

Place Katakoriku on a plate and roll each piece of mochi in it.  This will dust the mochi so that they don’t stick together.

Store in airtight containers on the counter.  It should last about 3 days, that is if you can keep from eating it sooner!

 

 

Tri-Colored Mochi
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Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Bring your outdoor holiday wreath inside with this festive and easy cheeseball. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheeseball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead. 

Level: Easy

Total: 1 hr 15 min 

(includes chilling time)

Yield: 16 to 20 servings

Active: 15 min

Ingredients:

1 pound cream cheese, at room temperature

2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

 

1/2 cup pickled piquante peppers, such as Peppadews, finely chopped

1/2 cup fresh parsley leaves, finely chopped

1/4 cup finely chopped fresh chives

Crackers, sliced bread or crudites, for serving

Directions:

Special equipment:  A small (6-cup) Bundt pan

1. Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.

2. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.

3. Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.


Holiday Cheese Ball Wreath
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Holiday Cheese Ball Wreath
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1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
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