Every cool, crunchy and refreshing bite of a homemade Asian-inspired chicken salad is the perfect antidote for the premature South Louisiana heat, which, no surprise to any of us here in Baton Rouge, seems here to stay. The assembly of this fresh salad is fast and easy – doable even during the nasty end-of-school rush I find myself in. It’s substantial enough to serve as a main course, and if you accessorize it with some store bought (or homemade) spring rolls, then, well, look at that. You’re done.
Mmm….homemade syrup made from fresh local strawberries — how great does that sound drizzled over ice cream or poured over waffles or pancakes? It’s easy to make, is preservative-free and is a super use of fresh Louisiana strawberries.
Need a quick hors d’oeuvres for the holiday frenzy? Cucumber cups filled with something creamy and wonderful are a great place to start. I filled these with fresh Gulf lump crabmeat blended with a little mayo, lemon juice, capers, some chopped celery and a little salt. I found Persian cucumbers at Trader Joe’s, but you can also use English cukes. The goal is to find a cucumber that’s on the thinner side. Peel it, cut it into manageable widths and scoop out the pulp gently from one side, leaving a “floor” on the other. Fill the cup with the crab mixture and place on a pretty plate. A regular cucumber also works fine. Just slice it into thin discs and serve the crab on top, as shown.
One-bite snacks like these are perfect starters for heavy Christmas day meals or with evening cocktails. Great with rosé or sparkling wine. Enjoy!
Happy Holidays to you and yours!