Quick 'Bao' Pastries with Prosciutto
Serves 20"Give these bite-sized pastries inspired by Chinese 'bao' an Italian accent by replacing the sesame oil with olive oil, and 1 tablespoon of the sesame seeds with fennel seeds." – Ted Allen
1 (7½ oz.) tube buttermilk biscuits
1 tbsp. Asian sesame oil
4 oz. minced (about ½ cup) ham
3 white scallions and 3 inches green scallions, minced
1 egg white, lightly beaten
2 tbsp. raw sesame seeds
1. Preheat oven to 400ºF.
2. Open tube of biscuits and separate into 10 individual biscuits. Cut each in half crosswise, then stretch each half into a round about 2 inches in diameter.
3. Using a pastry brush, paint each round of dough with sesame oil. Spoon about ½ teaspoon ham and ½ teaspoon scallion in the center of each round, gather edges of the dough together above the filling, and then form into a ball.
4. Dip one side of each ball into the beaten egg white and place on an ungreased baking sheet. Sprinkle lightly with sesame seeds.
5. Bake until the tops are golden brown, 10 to 12 minutes. Serve hot or room temperature.
The Au Currant
Makes 1 Drink"The regal color and deep grapey-ness of currants make a terrific and unusual mixer for vodka – and black current nectar has even more healthy antioxidants than the much-celebrated 'superfruit' pomegranate juice. Meanwhile, frozen orange juice cubes ensure not only that the drink doesn't get watered down, but that it evolves and changes as you enjoy it. Add a sprig of fresh mint for color and aroma, and it's time to celebrate!" – Ted Allen
2 oz. black currant nectar (Trouble finding it? Search for a store near you here)
2 oz. vodka
4 oz. club soda
3 cubes frozen orange juice
2 sprigs of mint
1. Crush one mint sprig in the bottom of a rocks glass. Add black currant nectar and orange-juice cubes.
2. Top with Perrier and garnish with additional sprig of mint
