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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.
Bacon-Wrapped Shrimp with Honey Mustard Dipping Sauce
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.
Antipasti Skewers
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:
Stuff the cherry peppers with feta cheese. Stack remaining ingredients and thread them on to the skewers.
Serves four.
Elote
Ingredients:
4 long wooden sticks
4 ears of fresh corn, shucked
1/4 cup of mayonnaise
1/4 cup of grated Parmesan
2 teaspoons of chili powder
4 lime wedges
Salt, optional
Directions:
Boil the corn for four minutes or to desired doneness. Drain. Insert a long wooden stick firmly into the bottom of each ear of corn.
Spread 1 tablespoon of the mayonnaise on each ear and sprinkle with 2 tablespoons of the Parmesan and 1/2 teaspoon of the chili powder. Squeeze a wedge of the lime juice on each ear and season with the salt, if desired.
Serves four.
Note from Phyllis: I always microwave fresh corn. Simply husk and rinse the corn under water. Wrap in plastic wrap and microwave on high for two minutes. Turn the corn and microwave for an additional two minutes.
Fudge Pops
Ingredients:
4 pop sticks
1/3 cup of sugar
1 tablespoon of cornstarch
1-1/2 tablespoons of unsweetened cocoa powder
2 tablespoons of semi-sweet chocolate chips, melted
1-1/4 cups of whole milk
1/2 teaspoon of pure vanilla extract
1/2 tablespoon of unsalted butter
Directions:
Combine the sugar, cornstarch, cocoa powder, melted chocolate and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, for about 10 minutes. Remove from the heat, add the vanilla and butter and stir until well combined.
Let the mixture cool slightly and pour into a four-serving ice-pop mold. Freeze for 30 minutes and then insert the sticks. Freeze completely before serving.
Serves four.
Note from Phyllis: I always melt the chocolate in the microwave. SPR
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