Here's a couple ideas:
Broccoli Ham Ring
1/4 pound deli ham (in package)
1/4 pound fresh broccoli flowerettes
1 very small onion
1/2 cup fresh parsley
6 oz. grated Swiss cheese
2 TBS Dijon mustard
1 tsp fresh lemon juice
2 pkgs. (8 oz. each) crescent rolls
Preheat oven to 350. Coarsely chop ham, broccoli, and onion. Finely chop parsley. Mix all ingredients (except crescent rolls ) and set aside.
Arrange crescent triangles in a circle on a stone (or on parchment paper and can be done in a straight line too) with bases overlapping in center and points to the outside. There should be a 3" diameter circle in center (unless you do it in a straight line - then it's solid).
Evenly spoon filling over base. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown
Option –
Use peppered ham, horseradish cheddar instead of Swiss, or just add some horseradish. I used my homemade bacon/scallion mustard that was pretty hot and it was great!!
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The Sushi Cake is a great recipe for a party. There is no raw fish in it so people who normally wouldn't eat sushi don't have to worry about the "raw" part. It makes a great presentation and is something different and a great introduction to sushi. The directions say you can do this the night before but I think that would make the nori too chewy – I would do it 2 – 3 hours ahead of time but not much more.
Sushi Cake
· ½ cup rice wine vinegar
· 1 TBS coarse salt
· 2 TBS sugar
· 3 ¾ cup water
· 3 cups sushi rice
· 2 TBS mayo
· 2 tsp. fresh chives, finely chopped
· 2 TBS powdered wasabi mixed w/ 2 TBS water
· 1 tsp freshly squeezed lemon juice
· Coarse salt and freshly ground pepper
· 4 oz. jumbo lump crabmeat, picked over
· 4 oz. cooked large shrimp, peeled, deveined, and roughly chopped, plus several more whole for garnish
· 3 sheets nori
· 2 TBS pickled ginger, finely shredded, plus more for garnish
· 1 tsp toasted sesame seeds for garnish
· radish sprouts, for garnish
1. In a small bowl whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
2. Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
3. In a medium bowl whisk together mayonnaise, chives, 2 tsp. wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and 1 TBS ginger. Mix well to combine.
4. Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
5. Assemble cake: Place nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 ½ cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture.
Place a nori sheet on top and spread with 1 cup rice. Level with a rolling pin, and brush rice with wasabi mixture.
Arrange crab mixture evenly on top; sprinkle with remaining TBS ginger. Spread with 1 cup rice. Place remaining nori sheet on top; cover with 2 ½ cups rice and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least 2 hours or overnight. Slice in bars.
Wasabi mayonnaise – 1 tsp. powdered wasabi mixed with 2 tsp water, 1 tsp. freshly squeezed lemon juice, ½ cup mayo. Stir and cover with plastic wrap until ready to use.
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You could do crabcakes but do bite-size ones.
