Monday, October 6, 2014

Glazed Kielbasa Bites

Appetizers for Masters Banquet

Today and each day another recipe will be presented for the Master's Banquet!
Monday = appetizers, 
Tuesday = soup, 
Wednesday = salads,
Thursday = preparing the main course with time line
Friday = desert. 
Then after each is posted, a shortened bare boned copy of each will be set for you to copy and print and have handy to study.

The key to fixing a large fancy meal is to do as much before hand as possible. These fancy appetizers are no different. Your oven will be set at 425 degrees of the Dinner. Everything is designed to cook at that temperature, then oven is lowered to 200 to hold it all warm until it is called to be served.

Another key is to remember that you are serving appetizers, a soup, a salad, an entree with two side dishes, and a dessert. Each portion does not have to be as large as it would be if you only had a main dish and two sides. slave knows that prices vary but here in the midwest, the food was purchased for right at $100. This is to serve 6 people. Do the math, that is really not bad per person.


13oz package of smoked kielbasa, sliced into 1 inch pieces
14oz can of pineapple slices (in juice)
3 Tbs low sodium soy sauce
1 Tbs sweet chili sauce
1 Tbs honey
1 Tbs of the reserved pineapple juice
½ tsp ground ginger
2 packages of 6oz each cheddar cheese, cut into cubes

Drain the pineapple slices into a dish to save back the juice. Cut each ring into 3rds.
Cut the kielbasa into 1 inch pieces (cut on an angle)

With a toothpick secure a piece of pineapple on each piece of kielbasa and place into a dish. When all of the kielbasa is used up, cover the dish with plastic wrap for up to 2 days before the day of the dinner.

Once the oven has reached 425 for the meal, make the glaze:
In a medium bowl mix the soy sauce, chili sauce, honey, pineapple juice, and ground ginger. You can also add some smoked red pepper flakes if you have them.

Uncover the dish with the pineapple-sausage pieces, with a pastry brush, coat each top and sides with the glaze. Bake in oven until it starts to brown the edges – this is about 15 to 20 minutes.

As that heats, cut the cheddar into cubes and stick a toothpick in each. Set out a nice fancy tray.

Remove the warm appetizers and place them in the middle of the tray. Surround these with the cheese cubes.

This presents not only a pleasant balance of colors, but more importantly a balance of temperatures and flavors. (slave always tries to balance any cheese served with a fruit). You will also notice there is much more cheese cubes than there are meat pieces. So you will be serving both but suggesting without words, a balance in cheese to meat. Be sure to set this out for your guests as they gather in the living room. Supply them with cocktail sized napkins. This is just for them to nibble on a teaser of the great tastes to come.
Beautiful, elegant, and tempting. This helps set the “stage” for a great time!

Always serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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