Christmas recipe-party

Party canapes > Mojo-Marinated Pork Tenderloin on… Mojo-Marinated Pork Tenderloin on Crisp Won Ton Wafers With Black Bean and Mango Salsa For Mojo-Marinated Pork > Two 1-pound pieces of pork tenderloin small enough in diameter to fit on a cracker when sliced Homemade Mojo (recipe follows), or 16-ounce jar of store-bought mojo Black Bean and Mango Salsa (recipe follows) Crisp Won Ton Wafers (recipe follows) Ahead of time: Marinate the pork a day or two in advance of the party; it can be grilled a few hours before the party and kept at room temperature. Do-ahead options: Make the salsa and store in refrigerator for up to a day. The won tons can also be prepared a few hours before the party. Homemade Mojo > 1 cup olive oil 3/4 cup plus 2 tablespoons fresh lime juice 3/4 cup orange juice 1/2 cup chopped fresh cilantro 8 garlic cloves, minced 1 tablespoon grated orange peel 1 tablespoon dried oregano 2 1/2 teaspoons ground cumin 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper In medium bowl, whisk all ingredients to combine. Marinate pork in mojo for 24 to 48 hours in the refrigerator. Grill the pork about 10 minutes on each side on stovetop grill or outdoor grill until medium-rare to medium. Let cool to room temperature. (Never cut the meat immediately after it comes out of the oven. When you let it rest, the juices go back into the meat.) For Black Bean and Mango Salsa > 14-ounce can black beans, rinsed and drained 1 ripe mango, diced very small 2 tablespoons chopped fresh cilantro 1/4 cup finely diced red peppers 1/4 cup finely diced green peppers 1 tablespoon finely diced red onion Juice of 1 lime Salt and pepper to taste Mix all ingredients together and chill. For Crisp Won Ton Wafers > 2 tablespoons cumin powder Vegetable oil for frying (about 2 cups for a large saute pan) 6 won ton skins (available in Asian markets), cut into quarters Toast ground cumin in a dry saute pan for 1 minute on medium heat and set aside. Fill a large frying pan 1/4 full with vegetable oil. Heat the oil to medium-high. Fry a few pieces of won ton skins at a time until golden brown. Drain fried won ton wafers on paper towel to absorb excess oil. While still warm, lightly dust wafers with toasted cumin. To assemble: Slice pork tenderloin into 1/4-inch slices. Place 1 slice of meat on top of a won ton wafer, and top with a dollop of the salsa. Makes 25 to 30 canapes. Note: Mojo, the sauce-marinade of Spanish origin, is available ready-made in grocery stores where Latin and Spanish foods are sold. Party canapes > Spicy Tuna Tartare on… Spicy Tuna Tartare on Cucumber Slices With Honey-Wasabi Sauce 1 1/2 pounds sushi-grade yellowfin or blackfin tuna with good red color and no smell at all 3 tablespoons siracha 2 teaspoons juice from a jar of pickled ginger (use the ginger as optional garnish) 2 teaspoons toasted Japanese sesame oil 2 1/2 teaspoons salt 2 European cucumbers sliced 1/4-inch-thick Honey-Wasabi Sauce (recipe follows) Do-ahead options: The tuna can be prepared ahead of time and stored for a few hours in the refrigerator. If using a food processor, cut tuna into small pieces and toss together with siracha, ginger juice, sesame oil and salt. Place mixture in food processor and pulse until blended well and mixture begins to hold together. Don’t over-mix it. If preparing by hand, chop tuna into very tiny pieces that will hold together in a ball, and mix in other ingredients. For Honey-Wasabi Sauce: 3 tablespoons dry wasabi powder 2 tablespoons honey 1 cup sour cream Whisk all ingredients until just blended. Don’t over-mix or the sauce will get too thin. To assemble: Place a 1/2-ounce scoop or a demitasse spoonful of the tuna mixture on the center of a cucumber slice. Top with a small dollop of Honey-Wasabi Sauce. (This is easy if you put the sauce into a squirt bottle.) Garnish with a sliver of pickled ginger, if desired. Note: Siracha is a Vietnamese garlic-chili paste. It, toasted Japanese sesame oil, and dry wasabi powder are available in Asian sections of markets, or Asian markets. Also available online. Party canapes > Smoked Salmon on Toasted Rye Rounds With… Smoked Salmon on Toasted Rye Rounds With Dilled Cream Cheese and Sour Cream 1/2 cup cream cheese 1/4 cup sour cream 2 tablespoons chopped fresh dill (reserve some for garnish) 1 1/4 to 1 1/2 pounds smoked salmon (allow about 1 ounce per canape) 8 to 10 slices of rye bread Ahead of time: Mix the cream cheese and sour cream with the dill and refrigerate in a pastry bag until ready to use. Slice the salmon into thin strips. With a 1 1/2-inch cutter, cut out 3 to 4 circles of bread from each slice of the bread. Toast them in a 325 F oven until crisp and set aside. To assemble: Roll up each slice of salmon so it looks like a rose. Place one on each slice of bread. With the pastry bag, squeeze a dollop of the cream-cheese mixture on top of each canape and garnish with a bit of the fresh chopped dill. Makes 25 to 30 canapes. 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