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Supper Club: On a stick!

May 9, 2012 6 Comments Filed Under: Food, Recipes, Uncategorized

sushi on a stick, msmarmitelover's supper club

Sushi on a stick with edamame peas!

My influence for this meal came from American food blogger Matt Armendariz’ book ‘On a Stick’.  It has pages of inspiring recipes, all of them, naturally, threaded onto the end of something pointy. The first celebrity chef, Antoine Careme, one of 25 children borne to impoverished parents during the French revolution, had a predilection for using ornamental skewers or ‘hatelets’ often made out of metal with a lyre or a wreath at the end. (I am collecting these myself).
I spent a small fortune on different sticks for this meal, many of them from my new favourite shop ‘Hobby Craft’ (seriously, I could spend hours in there). Others, rather more chic, came from skewer specialists ‘Spikomat’.
There is something of the fairground about eating off a stick, it’s a childish pleasure, so I included saffron flavoured candy floss in the menu. Another dish, the corn dog, influenced by State fairs in the United States, I have never even tasted before, nor had most of my guests. Even with vegetarian hot dogs, it was a tasty surprise.
My only bug bear was that many of the recipes in Matt’s book simply didn’t work. It’s a problem when the author is primarily a stylist and photographer, in that he/she thinks visually and not whether it is easy to follow the recipes. I struggled to make the savoury ‘dango’ tofu balls as Matt did not specify whether the rice flour should be glutinous or not. I was dubious whether to serve these rather heavy tasteless balls, but the umami heavy ponzu sauce transformed them into one of the favourite dishes of the night.
The spaghetti on a stick was impossible. Once I had conquered the problem of vegetarian meatballs made from Quorn refusing to turn into a ball (I used Xanthan gum), the spaghetti/meatball concoction, despite ‘chilling’ for over 12 hours, would not coagulate into the sliceable squares promised by Matt. We resorted, a brilliant idea by helper @sarahserves, to dipping the spaghetti in tempura batter to make it stick together …on a stick.

Menu
Frozen Kir Royale with blackcurrants and raspberries…on a stick.
Banderillas (olives, pickled garlic, anchovy wrapped cocktail onions) … on a stick.
Sushi (avocado and wasabi caviar rolls, you push them up as you eat) … on a stick.
Tomato, mozzarella and basil salad … on a stick.
Savoury dango tofu with ponzu and Japanese pepper dipping sauce … on a stick.
Baby baked aubergines with miso and yuzu … on a stick.
Pizza … on a stick.
Corndog (with Heinz ketchup and American mustard) … on a stick.
Mushrooms deep fried in corn batter … on a stick.
Corn on the cob (slathered in garlic butter and maple syrup) … on a stick.
Monkfish in yoghurt and turmeric … on a stick.
Palate cleanser: frozen grapes … on a stick.
Chocolate-dipped frozen bananas (with popping candy) … on a stick.
Salted caramel lollies dipped in homemade sherbet … on a stick.
Saffron sugar candy floss … on a stick.

Guests were not given cutlery.
cocktail on a stick, msmarmitelover's supper club

Cocktail on a stick!
olives and anchovies on a stick, msmarmitelover's supper club
Banderillas!
Caprese salad on a stick, msmarmitelover's supper club
Salad on a stick!
making corndogs on a stick, msmarmitelover's supper club
making corndogs on a stick, msmarmitelover's supper club
corn dog on a stick, msmarmitelover's supper club
 Corn Dog!
saffron yoghurt covered monkfish on a stick msmarmitelover's supper club
 Turmeric and yoghurt marinated monkfish!
dango on a stick, msmarmitelover's supper clubdango on a stick msmarmitelover's supper club
Savoury dango on a stick in Yuzu, Japanese pepper and Ponzu sauce!
spaghetti on a stick, msmarmitelover's supper club
spaghetti on a stick, msmarmitelover's supper club
Tempura spaghetti on a stick!
mini aubergines on a stick, msmarmitelover's supper club
Miso baked aubergines on a stick!
chocolate dipped bananas on a stick, msmarmitelover's supper club
Frozen chocolate-dipped bananas!
I taught my guests how to make candy floss.

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Comments

  1. Jules

    May 9, 2012 at 6:01 pm

    Looks like a fabulous supperclub. I never realised Hobbycraft sold food stuff like skewers, I will have a look next time.

    Reply
  2. Carolanne

    May 10, 2012 at 5:55 am

    This is so cool, I love all of the recreations of the dishes… on a stick!

    Reply
  3. Misky

    May 10, 2012 at 9:39 am

    I love the look of your salad on a stick. Very clever!

    Reply
  4. Magnolia Verandah

    May 10, 2012 at 11:17 am

    Maybe Matt needs to be put on a skewer. Some great ideas though – I love finger food. Love the banana dipped in chocolate! Trust me.

    Reply
  5. theundergroundrestaurant

    May 10, 2012 at 11:37 am

    LOL magnolia!
    Yes …great launching point for ideas but I really wonder if they worked for him or if the recipes aren't written in as much detail as I would like.
    Bananas dipped in chocolate, very simple, very effective. The banana soon defrosts and you are left with the hard shell of choc on the outside.

    Reply
  6. Lynsey

    May 10, 2012 at 4:43 pm

    I just love your inspiring ideas,and all the research you do – Delicioso .

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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