Hello again! Here’s the third from the four recipes I mentioned in my previous post. Another childhood favorite of mine. A very popular dessert served during holiday season, especially during Christmas and New Year’s Eve. It’s sweet rice flour cooked in boiling water then dipped in cinnamon sugar and Sesame seeds and served with freshly grated coconut. This is the authentic way of preparing this childhood treat. But, I wanted to give this classic favorite a makeover or a twist by adding my favorite purple yam and different coating. This delicious treat derived its name from a Filipino word litaw, which means float or surface. The “Pa” in “Palitaw” is a prefix indicating support that means “to” Hence, Palitaw (to float). The Ilocanos call this Dila-dila, which means tongue because they resemble the shape of a tongue (oval shape). They’re chewy and sticky, but ooh…so delicious! ❤
Are you burnt out preparing for the holidays? Well, you can’t give up now. How about New Year’s Eve? Have you thought of what to serve to your guests? Well, the good news is, I have created some delightful, no stress, and easy to prepare recipes that you might want to add to your list. I am sure your guests will not only enjoy ringing in the New Year, but will also love all the scrumptious foods.
Okay, Christmas is not even here yet, but some are already planning a New Year’s Eve celebration. Friends and families will be gathered once more to welcome the new year. The table will be adorned with all kinds of foods, especially finger foods. Chicken wings and cheese and fruit platter will be among the display on the buffet table. Some are busy buying and picking the best wine and champagne available to toast with their guests.
Well, I know you’re quite busy so, without further a do, here’s what I created to share with you all. You can double or triple the recipe if you are serving a large crowd.
NO STRESS BAKED KICKIN’ WINGS
- 22 pieces chicken wings
- 2 tablespoons olive oil or 4 tablespoons melted butter
- Weber Kickin’ Chicken Seasoning
- salt to taste
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons soy sauce
Make sure the chicken wings are completely dry. Place them in a large bowl. Drizzle with melted butter or olive oil. Lightly season with salt. Generously, sprinkle with paprika then Kickin’ seasoning. Mix well to coat. Arrange chicken on baking sheet. Bake at 425 degrees for 25-30 minutes. Combine lemon juice and soy sauce in a small bowl. Set aside. Transfer cooked chicken wings into a large bowl. Add the lemon and soy mixture and toss to coat. Serve warm.
BAKED ASPARAGUS ROLLS
Here’s an appetizer I created years ago, but completely forgot about it. You can either fry the rolls or bake them. They are delicious either way. Served with my very own honey and mustard dressing that’s packed with a little heat. A perfect, delicious combination!
- Fat Asparagus spears
- 5 inch (8.8 oz.) Egg roll wrappers or Wonton wrappers covered with damped cloth to prevent from drying
- egg wash or 1 egg white
- olive oil for brushing
Wash and trim the end part of the asparagus. Cut in half about 2 1/2 inch long each. Fill the wrapper with two 2 1/2 inch asparagus spears. Wrap by folding the diamond end closer to you over the asparagus. Gather and fold both sides of the wrapper then roll all the way. Seal with an egg wash. Press down lightly to seal. Repeat for the rest of the asparagus. Place on the baking sheet and brush with olive oil. Bake at 425 degrees until golden brown. Serve with your favorite honey mustard dressing.
PROTEIN PACKED CREAM CHEESE BALL
- 7 oz. tofu
- 3/4 lb. (12 oz.) Cream cheese, room temperature
- 1 cup ham or smoked salmon, cut in bite pieces
- 1 tablespoon Chia seeds
- 2 tablespoons Sesame seeds
- 1/4 cup finely chopped parsley (optional)
- salt according to taste*
- half almonds (optional)
In a stand mixer, beat cream cheese and tofu until smooth. Add Sesame seeds and Chia seeds. Beat until well combined. Add ham or smoked salmon and 1/4 cup parsley. Beat until just combined.
Lay a plastic wrap large enough to fit the entire cream cheese mixture on working space. Transfer cream cheese mixture on top of the plastic wrap. Gather plastic wrap to form a ball and twist to secure. Refrigerate until firm.
Smooth the edges making sure it’s round like a ball before removing the plastic wrap. Place in a serving platter. If you are using almonds, stick them one by one on the side of the cheese ball. Serve with your favorite crackers.
COCONUT AND PINEAPPLE DELIGHT TRIFLE
Serving the best for last. This dessert is sure to please and have your guests swoon. A combination of angel food cake, coconut pudding, whipped cream, white chocolate chips, crushed pineapple or tidbits, cookie pieces, and toasted coconut. Sinfully delicious!
I opted for angel food cake for a healthier trifle, but you can use your favorite cake flavor as variation. You can either serve this dessert in wine glasses or in a small trifle bowl. Your choice.
- 1 home made or store-bought angel food cake
- 1 coconut cream pudding
- home made or small container frozen whipped cream, thawed
- sweetened coconut flakes
- 1 can crushed pineapple or tidbits, drained completely
- white chocolate chips
- toasted coconut for topping
- Nilla wafers or shortbread cookies
Follow the instructions on the box for coconut cream pudding. Break off Nilla wafers or shortbread cookies in small pieces. Place in a bowl or a Ziploc bag for easy clean up; set aside. Layer from the bottom of a small trifle bowl or wine glasses: angel food cake, pudding, whipped cream, wafers or cookie pieces, coconut flakes, white chocolate chips, and pineapple. Repeat until you reach the brim. Top with whipped cream and sprinkle with toasted coconut flakes.
*Note: Add the toasted coconut when you are ready to put the trifle on your buffet table to keep its crunch.
I hope that you will try all of them because they really are delicious and easy to prepare. No fuss, less dishes, and more time entertaining your guests. I guarantee it!
Wishing you all a blessed, peaceful and HAPPY NEW YEAR! WELCOME 2014! 🙂
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