…on the Ninth Day of Christmas…
Risotto Balls and Kale Apple Salad.
The Menu Shoppe has it covered. How about your new menus in the new year.
A fun easy appetizer or small plate.
Vegetable oil for deep-frying
2 large eggs, beaten to blend
2 cups Risotto
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
other seasonings to taste
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F. Stir the eggs, risotto, parmesan and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining bread crumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls.
Insert 1 cube of mozarella into the center of each ball. Roll the balls in the bread crumbs to coat. Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Kale Apple Salad
2 bunches kale, washed, dried and chopped
1/2 medium red onion, chopped
1 medium apple, seeded and chopped
2 teaspoons garlic, minced
1 whole, ripe avocado, peeled and chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Tamari soy sauce
1/2 cup raw cashews, chopped
Wash, de-stem and chop kale; place in large bowl. Add lemon juice and avocado, mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately.
Nutritional values: 190 Calories; 15g Fat (66.6% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 127mg Sodium
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