The Spirit World

It’s time for another Happy Hour at Home. With the warm weather continuing our thoughts are still with refreshing and cooling drinks and appetizers - although this appetizer certainly has a little heat to it!

Cucumbers are in full swing in all areas of the country and, probably, in most areas in the Northern Hemisphere. So let’s use them! This recipe calls for a seedless (also called English) cucumber but you can certainly substitute any good cucumber and if the seeds are large simply remove the seeds. Seedless cukes are normally fairly long but thin so take that into mind if you substitute another kind of cucumber. You may need two or three smaller or if you have a fat, juicy cucumber one may still be plenty!

Cucumber, Ginger, And Sake Sangria

• 1 large (1-lb) seedless cucumber (usually plastic-wrapped)
• 2 cups water
• 2/3 cup sugar
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons fresh lemon juice, or to taste
• 1 (720-ml) bottle chilled dry sake
• 2 tablespoons finely chopped crystallized ginger (optional)

Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.

Add water, sugar, fresh ginger, and lemon juice to blender and puree until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

Original recipe from July 2005 Edition of Gourmet

And, let’s stick with this Asian-inspired theme when making our appetizer.

Spring rolls are a nice, fresh, no-cook way to get some vegetables into your life! Once you get the hang of them you’ll find you can use all kinds of items in the fillings. This recipe by Bobby Flay uses fairly easy ingredients in the rolls, then adds some punch with the dipping sauces.

A couple of notes about this recipe. First, generally spring roll wrappers need to be soaked for 30 seconds or so - you just want them pliable enough to roll easily around the filling. A shallow dish, like a pie plate, is good for soaking the wrappers.

Second, both these sauces call for ingredients that are strong-flavored or extremely hot. You may want to start with a reduced amount of the hot sesame oil in the first recipe and the hot chili oil in the second. Then you can increase the amount to your specific taste and tolerance!

Fresh Vegetable Spring Rolls with Two Dipping Sauces

Recipe courtesy Bobby Flay

• 1 cup shredded Napa cabbage
• 1 cup shredded carrot
• 1/2 cup finely sliced green onion
• 1 red pepper thinly sliced
• 6 large shiitake mushrooms, grilled and sliced thin
• 2 cups bean sprouts
• 1/2 cup chopped cilantro
• Salt and freshly ground pepper
• 8 very thin 8-inch square spring roll wrappers

Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Garlic-Soy Dipping Sauce:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons peanut oil
• 1 teaspoon hot sesame oil
• 1 teaspoon minced garlic
• Pinch of sugar

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.