Need help with an appetizer

[Jenise]

zucchiniribbon.jpg

So for the big Christmas party, ten days away, 80 guests, I've been working on appetizers. We have a pair of vegetarians coming who have to be provided for differently, so I figured at least one of my appies should be vegetarian. The other two are a smoked trout brandade and pea-seafood thing. The theme is Charles Dickens Christmas, so anything that can lean British should. The vegetarian item has had my stymied until, the other day, it dawned on me when looking at a picture of a 'pasta' made with thinly sliced zucchini that zucchini would load on a toothpick like Christmas ribbon candy.

So I bought some zucchini, salted them to make them pliable and unbrittle, and have been playing with flavors. Started with bread crumbs combined with parmesan cheese, then moved on to ground potato chips with parmesan (better) but was still searching for some punch when I thought about what a staple Indian food in Britain and added some curry powder. Flavorwise, GREAT. .

But it's still just zucchini on a stick, and it feels a bit lonely. I'm trying to think of what I can add to make it special without adding meat or resorting to something mainstream like a bocconcini ball. Price is no object.

Any ideas?

Some slivers of red or yellow Bell pepper or maybe a red chile?

[Jenise]

Some slivers of red or yellow Bell pepper or maybe a red chile?

Great color, but it doesn't really elevate the bite. You mention chile--maybe something marinated in a way you could call it 'tandoori'. But what is there besides cheese and tofu?

Like John, my first thought was: pimento.

But you want to elevate. How about something wet to go with your raw veggie and crispy topping: Branston pickle. It's plenty English and you'll get lots of flavor. Another mango pickle or chutney could do the job, too, and work with your curry powder.

A dab of butter and a drop of tabasco? More Buffalo than Surrey but could work.

A really skinny curl of orange rind?

Ooh, how about grinding up some toasted coconut and mixing that in with your potato chips?

Wrap the zucchini around dates and call them "Angels on Horseback".

Indian oil pickle: pickled carrot with sesame oil, sesame seed, ginger, chile or pickled cauliflower, vineger, tumeric, chile, mustard

Cracked green olive with citrus, garlic chile

Fun idea! Might consider a flavored "brine" to soften the ribbons rather than just salt. I've done zucchini ribbon skewers but wasted a lot when thickness and softening not optimum causing lots of cracking.

[Jenise]

Wrap the zucchini around dates and call them "Angels on Horseback".

Just spewed coffee all over my screen with that. I thought I was the only person in the world who'd noticed that proliferation.

But mango pickle! (Which I adore.) That's an idea. Coconut, too.

[Jenise]

Indian oil pickle: pickled carrot with sesame oil, sesame seed, ginger, chile or pickled cauliflower, vineger, tumeric, chile, mustard

Cracked green olive with citrus, garlic chile

Fun idea! Might consider a flavored "brine" to soften the ribbons rather than just salt. I've done zucchini ribbon skewers but wasted a lot when thickness and softening not optimum causing lots of cracking.

Love these ideas, too, particular the pickle. Could actually tuck it into the folds, and it would stay there.

Re a brine, the salt extrudes so much water from the vegetable that it practically makes it's own brine--if you do them in a shallow bowl or something that doesn't permit drainage. As you can see from the picture, the zucchini is plenty flexible and durable. It's not only an improvement in texture, it's an improvement in color--the salt turns the green skin color's inner light on. I've got some in the fridge now experimenting with longevity over a period of days, would be nice to be able to do this three days in advance.

I'm going to experiment with both your and Jeff's ideas in the coming days. Will report back!

[Jenise]

PROBLEM SOLVED!!

Jeff mentioned mango pickle (something I can eat straight out of the jar) and Christina the cracked green olive. I've been mulling this over all morning and suddenly remembered that I have these largish unstuffed green olives marinated in a very spicy vinaigrette on hand. Barely--there were just three left in a pint carton I bought at a local deli a few weeks ago. Anyway, while sitting and watching the news after lunch, I remembered those and instantly ran in the kitchen and started assembling. Cut in half, I can load one half between the two strips of zucchini that made the bite you see in the photo. With the curry and the potato coating: delicious! Gives the whole bite a mysterious salty/briny/spicy punch that will be great with champagne. I'll call it a 'tandoori olive'.

Thank you guys so much--I would not have gotten there without your ideas.

Wrap the zucchini around dates and call them "Angels on Horseback".

Just spewed coffee all over my screen with that. I thought I was the only person in the world who'd noticed that proliferation.

May I offer madame a napkin? ::flourish::

Are you determined on the zuke? You know that I consider it to be veggie filler and that most dishes are just as good without it.....

Allow me to suggest an alternative we like.

You know how you do spoons with an appie in them (remember Ludo, Anthony and Nigela and the late unlamented show?) This is a bit different in that you use a fork instead.

You use soba noodles (I know that you will be familiar with them, but for those that aren't, they are buckwheat noodles normally served cold).

Mix with sliced water chestnuts, and julienned snow peas, red and yellow capsicum, and carrot - a veritable veggie salad, Roll a good bit up in a fork, maybe put a shaving of pecorino on each and serve with a dipping sauce - wine vinegar, soy, sesame oil, minced green onion, etc.

If you want the exact recipe I can look it up for you.

[Jenise]

Bill, the zucchini's divine, it really is. Salted and dessicated, it's got 10x more flavor and satisfying texture than what you'd associate with raw zucchini, and it takes added flavor (like curry powder) quite nicely.

Your noodle idea is quite good, but two problems: one, the forks. I have to make 200 of each item, I don't have 200 forks. And it's Asian which doesn't quite fit the theme. PLUS, the event's tonight (Saturday night). The menus are already printed--no changes now!

200 - ah, another of your cozy intimate dinners!

And I agree you'd be forked as far as utensils are concerned.

I can see hat you mean about texture on the zuke - try that one on me some time (and I'll d the soba)