Nibbles for six

Edamame are a wonderful snack to keep in the refrigerator for nibbling.
I also like to serve them as hors d’oeuvres with drinks and I keep a bag in
my fridge to nibble on in the late afternoon when I get hungry.  They are available frozen in Asian markets and many health food supermarkets. I prefer those still in the pod, but you may also buy the beans without pods.   

1 one-pound bag edamame or soybeans in pods, frozen
2 teaspoons salt (sea salt preferred)

 
1. Bring 6 cups of water to a boil in a large pot. Drop the edamame
into the boiling water, stir, and return to a boil over high heat.
Reduce the heat to medium high, cook for 1 ½ minutes, then drain in a large colander. Refresh the beans under cold, running water, tossing by hand so that they cool evenly. Drain thoroughly.
2. Transfer the cool soybeans pods to a large bowl and add the salt. Toss lightly to coat evenly and serve. To eat, simply suck the soybeans out of their pods.

Six servings

Everyone loves barbecued spareribs and this recipe has to be one of my favorites.
Have these garlicky glazed ribs as an appetizer or entrée with vegetables and steamed rice. Serve with hot mustard for extra spice.

3 pounds Baby-back, country-style, or Chinese spareribs
(If they are long, you may ask the butcher to cut them across the length.) 

Marinade, (mixed together):
1 cup hoisin sauce
¼ cup  soy sauce
6 tablespoons rice wine or sake
¼ cups ketchup
3 tablespoons sugar
2 tablespoons minced garlic
3 tablespoons water

1. Bring a large pot of with 3 quarts of water to a boil. Add the spareribs
and return to the boil, then reduce the heat to medium and cook for about 20 minutes. Drain the spareribs and let cool. 
2. Using a sharp knife, separate the ribs, cutting between the bones. Place in a bowl. Pour the mixed Marinade ingredients onto the ribs and toss to coat. Cover with plastic wrap, and let marinate for at least 4 hours, or overnight, in the refrigerator.
3. Preheat the oven to 350 degrees. Arrange the spareribs on a baking sheet that has been lined with aluminum foil, spooning the marinade on top. Bake for 35 to 45 minutes, until golden brown and crisp.
Transfer to a serving platter and serve warm or at room temperature.

Nibbles for six (Makes about 4 cups)

Both adults and children love crisp, spiced almonds.
The nuts freeze beautifully so I prepare them in large batches and
freeze them in plastic bags to have on hand. To serve, just defrost them at room
temperature and serve or reheat briefly in the oven. *

1 teaspoon olive or corn oil
1 pound raw, skinned almonds  (or walnuts or peanuts.)
2 egg whites, lightly beaten
½  cup sugar
1 ½  tablespoons five-spice powder OR mix the following seasonings:
1 ½ to 2 teaspoons allspice 
1 ½ teaspoons ground ginger
1 teaspoon salt

1.Preheat the oven to 300 F. Lightly grease a cookie sheet with the oil.
2.Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat.
In a paper or a plastic bag, mix the sugar with the spices. Drain the almonds in a
strainer and drop them into the paper bag.  Holding the bag shut, shake it to coat the almonds with the spices. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for 40 to 45 minutes until golden and crisp. To test for doneness, cut the almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. (These will keep for up to 1 week in a tightly covered container and indefinitely in the freezer. )

 *To re-crisp the nuts, bake them  in a 350-degree oven until crisp before serving.

Satisfying snacks for six 
 

Since I am a New Englander by birth, I prefer to eat seafood simply. Crisp-cooked shrimp with a horseradish-flavored sauce is the essence of simplicity. I add extra flavor by first poaching the shrimp with a little rice wine and some ginger and scallions which imparts its own subtle and unique seasoning. 

2 tablespoons rice wine, sake, or very dry sherry
6 slices fresh ginger, smashed with the flat side of a knife
6 stalks scallion, ends trimmed, smashed with the flat side of a knife
1 ½ pounds medium to large shrimp in shells

Spicy Cocktail Sauce, (mixed together) :
1 cup ketchup
1 ½  tablespoons horseradish, or to taste
1 ½  teaspoons hot chili paste, or to taste              
2 tablespoons freshly-squeezed lemon juice or to taste    

1.  Bring six cups of water plus the sake, ginger slices, and scallions to a boil, then add the shrimp. Once the water reaches a boil again, cook the shrimp for 1½ minutes or until cooked through. Drain in a colander and let cool slightly, then remove the shells and any black veins. Put the shrimp in a bowl and chill.
2.  Spoon the cocktail sauce into a bowl and place in the middle of a platter. Mound the chilled shrimp around the sauce and serve.

A Tray Of Prosperity

six servings

On Chinese New Year, many families prepare a Tray of Prosperity, a special six-sided platter with connecting containers filled with candied fruits, melon and lotus seeds. These foods symbolize riches, longevity, or the blessing of more children. I like to replace the traditional foods with cut vegetables, a more colorful, healthful version of the traditional prosperity tray.

2 red peppers, rinsed and drained
1 yellow pepper, rinsed and drained
1 package baby carrots, weighing about 1 pound

For the Peanut Dip
1 cup smooth peanut butter, or more as needed
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
2 tablespoons Chinese black vinegar or Worcestershire sauce
2 tablespoons sugar
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
1 tablespoon mined fresh ginger
7 tablespoons water, or more as needed

1. Using a paring knife, cut off the top and bottom of the peppers. Remove the seeds and cut each pepper in half along the length. Then cut each half along the length into 3 to 4 strips, removing any white membrane. Cut each strip on the diagonal into pieces about 1 1/2 inches long. Arrange the peppers and carrots in separate piles in a decorative basket, leaving a small space in the middle for the dip.
2. Put the peanut butter in a blender or a food processor fitted with a steel blade, then add the soy sauce, rice wine, black vinegar, sugar, sesame oil, minced garlic, and ginger, blending until smooth after each addition. Add the water and continue blending. The dip should be stiff, but still creamy. If the dip seems too thick, add a little more water; if it seems too thin, add more peanut butter. Scoop into a small bowl and place in the basket of vegetables. Serve.