Cocktail Sticks Recipes

CAPRESE ON A STICK

Steps:

• Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

COCKTAIL STICKS

Steps:

• Put the yeast in a small bowl and add the warm water; stir gently. Let stand until foamy, about 10 minutes.
• Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast and water into the center of the well. Stir in 2 tablespoons of the oil. Start drawing the flour from the inside of the well and mix until the dough comes together. Turn the dough out of the bowl onto a lightly floured surface. Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
• First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle. Lightly brush the top with some of the remaining olive oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Preheat oven to 400 degrees.
• Shaping: Sprinkle the dough with the cornmeal. Cut the rectangle crosswise into 4 equal sections, then cut each section crosswise again into 5 strips, each about the width of a fat finger. The dough should be so elastic that you can simply pick up each piece and stretch it between your hands to a length of 10 inches. Place the breadsticks a few inches apart on lightly oiled baking sheets. Bake for 20 minutes.

COCKTAIL STICKS

Steps:

• For the batter:.
• Sieve all dry ingredients together add garlic n gradually add water to make a custard like paste (not very liquidy neither very thick).
• Add coriander leaves green chillies and lemon juice keep aside for 15 to 20 minutes. Batter should be very smooth and without any lumps.
• For the dip:.
• Mix all ingredients together and chill for 30 minutes.
• For the cocktail sticks:.
• In a small bowl take chicken pieces sprinkle some salt and red chili powder over it keep aside (10 minutes).
• In a small bowl take potatoes sprinkle salt and red chili powder; keep aside (10 minutes).
• Now take a toothpick and stack a chicken piece then stack a potato cube and last of all stack a cube of ham.
• Prepare all toothpicks like this.
• Fry only when ready to serve.
• Heat oil.
• Mix the batter once again.
• Now dip the sticks in the batter and deep fry in hot oil, first on a high flame then on a medium flame. Drain on paper towels. Do not brown much.
• Give one minute standing time to heat the oil and then fry another batch.
• Serve immediately else they will loose their crispiness.
• Serve with chilled dip.