october/noveMber 2013 Macon Magazine i 87
Make a small cut in center of each cheese ball; insert carrot slice. In medium bowl,
mix remaining ingredients. Stir in stuffed cheese balls. Cover and refrigerate 1-2
hours to blend flavors. Stir after 30 minutes. Makes about 48 appetizer bites.
h o l i d a Y G u i d e 2 0 1 3 h o l i d a Y G u i d e 2 0 1 3
Salmon-carrot Sushi
1 carrot
1 stalk celery
Smoked salmon, thinly sliced
1/4 cup soy sauce
2 teaspoons orange juice
2 teaspoons water
Orange zest
Thin strips of nori (seaweed sheets,
found in the Asian-food section)
Cut carrot and celery into
matchsticks. Roll up a few pieces
each of carrot and celery around
the salmon, moistening with wasabi
or mayonnaise to seal. For dipping,
mix soy sauce with orange juice,
water and orange zest. Makes 6-8
"sushi" rolls.
Eyes of Newt
The eyes have it with these ghoulish appetizers, a simple idea with carrot
"pupils" inside herb-flecked mini-mozzarella balls.
2 containers (8 ounces each) fresh
ciliegini mozzarella cheese (cherry-size
balls) – about 2 cups
12 ready-to-eat baby cut carrots,
cut into 1/2-inch slices
¼ cup light olive oil
2 tablespoons chopped fresh basil
leaves
1 tablespoon white vinegar
¼ teaspoon salt
1 clove garlic, finely chopped
