The Tenth Day of Christmas brings more good things…

The Tenth Day of Christmas brings more good things and good ideas…whether for small plates, small gatherings…FOH or your own place.
The Menu Shoppe has it covered with more ideas.
Drum up these treats…
Clam Fritters and Pineapple Spears
Clam Fritters 
  • 2 (6-ounce) cans chopped clams in juice, undrained
  • 2 large eggs 
  • 3 tablespoons butter, melted 
  • 1/2 cup beer, clam juice, or milk 
  • 2 cups all-purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 1/2 teaspoon coarsely ground black pepper 
  • Vegetable oil 
  • Malt vinegar
  • Hot sauce
Drain clams, reserving 1/2 cup clam juice. Whisk together 1/2 cup clam juice, eggs, and butter in a small bowl. Stir in beer. Combine flour, baking powder, salt, and pepper in a large bowl. Whisk in egg mixture. Stir in clams. Heat 2 inches vegetable oil in a Dutch oven to 360°. Scoop heaping tablespoons of fritter batter and slide them into the hot oil. (Dip the spoon or small scoop into the oil first to prevent the batter from sticking to the spoon.) Cook 3 minutes, turning once, until golden brown. Drain on paper towels. Serve with malt vinegar and hot sauce.
Pineapple Spears
  • One half pineapple, cut into long spears
  • 1 TBPS butter
  • 1/2 cup brown sugar
  • 1 Tsp. cinnamon, in all
  • lemon juice
Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill. In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.  Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occasionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.
If it’s on the menu…the Menu Shoppe has it covered.
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