Lobster Princess Balls

 

Ingredients

 1 freshly cooked lobster, unshelled

1 large potato, boiled and riced

grated onion

1 egg, well beaten

Anchovy Butter

salt and pepper to taste

Deep fat for frying

watercress

Process

1. Put meat of lobster through a food chopper and place in a bowl.

2. Add 1 cup freshly boiled and riced potato, 1 teaspoon grated onion, the egg, 1 Tablespoon Anchovy butter and pepper and salt to taste. 

3. Roll into 1 inch balls and chill. 

4. When ready to serve, fry balls in deep fat until brown. 

5. Drain

6. Stick into each ball a leaf of crisp green watercress

7. Serve as hot as possible.

Bourbon Balls

I meant to get this recipe up before Christmas.
I then meant to get this recipe up for New Years.
Clearly I failed at both goals. Here is a recipe for a favorite treat of HiHos. She would make these beauties and have them placed around the house on silver treat stands lined with lacy doilies. My Dad recently told me that he liked these most once New Years rolled around and they had some time to harden. The recipe originates with Gourmet Magazine and HiHo doubled it for Christmas Eve.

Ingredients
2 Tablespoons cocoa
1 cup sifted confectioners sugar and then some more.
1/4 cup Bourbon
2 Tablespoons light corn syrup
2 and 1/2 cups Vanilla Wafers, crushed
1 cup broken pecans

Process
1. Sift 2 Tablespoons cocoa with 1 cup sifted confectioners sugar.
2. Mix bourbon with corn syrup and stir into cocoa sugar mixture.
3. Add vanilla wafers and pecans and mix thoroughly.
4. Shape the mixture into small balls by rolling in hand.
5. Dredge the balls with 1/2 cup sifted confectioners sugar.
Set out and enjoy!

Greek Meat Balls aka Keftedes

These Greek meatballs were another one of HiHo's traditions for Christmas. She quadrupled the recipe for the Christmas Eve Party. Crowds would form around the two pots that she served them in making them a real conversation piece. While the spinach dip sandwiches were my favorite dish, this was definitely my sisters. She would keep the pot hot on a hot plate and use it as a finger food, providing guests a cup of toothpicks to serve themselves with. These are yummy and quite memorable.

 

Ingredients
1.5 pounds ground round steak
2 eggs, lightly beaten
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
1 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
shortening for pan frying.

Process

1. Combine all ingredients except shortening and mix thoroughly. (I remember HiHo working this with her bare hands).
2. Refrigerate for several hours.
   
3. Shape into small bite-size balls. (this took forever when quadrupled and HiHo would often beg for my help!)
4. Fry in hot shortening until browned.
   
5. Serve hot. Although HiHo never did it, Tzadziki makes a great accompaniment.