For centuries, people have been making savory snacks on simple wooden contraptions. These stackable creations — ranging from appetizers to desserts — are perfect for any gathering.
Soon after the cave people discovered fire, they slew all sorts of animals, ripped them apart and impaled them on a stick for easy cooking.
Fast forward to the 21st century and we find all sorts of foods are being cooked and served on sticks. Some are savory. Some are sweet. The first treat I ever ate on a stick was a Popsicle followed by apple taffies during Halloween.
Enter “On A Stick!,” a new book published by Center City-based Quirk Books and written by Matt Armendariz. He offers 80 party-perfect recipes which are so easy, kids will enjoy cooking any number of them with adult supervision.
Many cultures cook and serve foods on a stick. The Middle East is famous for kebabs. The Asian satay has become a staple of engagement parties, Bar and Bat Mitzvahs and weddings. The French call theirs ‘en brochette,’ while the all-American carnival is celebrated for cotton candy and corn dogs.
Armendariz gives you advice on all sorts of sticks and skewers along with ideas for 24 dips and sauces. Although there are a few recipes for the dips and sauces, the full-color photographs and explanations will guide you when the urge to make homemade salsa overcomes you.
Ingredients:
12 wooden cocktail sticks
12 tiger shrimp, peeled
Zest and juice of 1 lime
1 teaspoon of chili powder
Pinch each of salt and pepper
1 tablespoon of extra-virgin olive oil
6 strips of Applewood smoked bacon, thinly sliced and halved crosswise
1/2 cup of mayonnaise
3 tablespoons of spicy brown mustard
2 tablespoons of honey
Pinch of cayenne pepper
Additional salt and white pepper, to taste
Directions:
Preheat the oven to 375 degrees.
Soak the cocktail sticks in water for 30 minutes. Line a baking sheet with aluminum foil and coat lightly with nonstick cooking spray.
Place the next five ingredients in a bowl and toss gently. Cover and refrigerate for at least 15 minutes or up to one hour. Remove the cocktail sticks from the water.
Wrap each shrimp with half of a slice of bacon and secure with a cocktail pick. Place them on the prepared sheet and bake for 20 minutes, turning them after 10 minutes. Broil for five minutes. Serve hot.
To make the sauce, whisk together all remaining ingredients in a small bowl. Cover and chill for one hour. Allow sauce to rest at room temperature for 20 minutes before serving.
Serves four.
Ingredients:
12 cocktail picks
4 ounces of pickled cherry peppers, stems and seeds removed
4 ounces of feta cheese, cut into cubes
4 ounces of pepperoncini
4 ounces of pitted olives of your choice
4 ounces of marinated artichoke hearts
8 slices of salami
Directions:
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