Onward and upward with guacamole - recipes

Two new appetizers to try . . . Asian and Carribean

MILD, BUTTERY avocados go well with a wide variety of flavors. For a change of pace from the usual guacamole, try one of these recipes as an appetizer at your next party.

Asian Guacamole

Look in Asian markets for black sesame seed, pickled ginger, and wasabi powder (green horseradish). Most supermarkets sell rice vinegar.

1 tablespoon black

or white (regular)

sesame seed

1 large (about 3/4 lb.) firm-ripe

avocado

1 tablespoon shredded

pickled ginger

3 tablespoons seasoned

rice vinegar (or 3

tablespoons cider

vinegar plus 1 teaspoon

sugar)

1/2 teaspoon wasabi

powder or prepared

horeradish

Potsticker crisps (recipe

follows)

Place sesame seed in a 7- to 8-inch frying pan over medium-high heat. Shake pan often until seed begins to pop, 3 to 4 minutes. Pour from pan; set aside to cool.

Peel and pit avocado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently.

Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps. Makes 4 to 6 appetizer servings.

Per serving: 81 cal.; 1.1 g protein; 7.2 g fat (1.1 g sat.); 4.8 g carbo.; 27 mg sodium; 0 mg chol.

Potsticker crisps.

One at a time, dip 12 round potsticker skins (gyoza) in water; shake off excess. Lay in a single layer on a greased 12- by 15-inch baking sheet.

Bake in a 450[degrees] oven until browned and crisp, 4 to 8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.

Per crips: 39 cal.; 1.8 g protein; 0.1 g fat (0 g sat.); 7.8 g carbo.; 3.9 mg sodium; 0 mg chol.

Caribbean Guacamole

About 1/2 pound

Hawaiian or

Portuguese sweet bread

2 tablespoons sweetened

flaked dried coconut

1 small (about 1 lb.) firm-ripe

papaya

1 large (about 3/4 lb.) firm-ripe

avocado

2 tablespoons lime juice

1 teaspoon sugar

1/4 teaspoon crushed dried

hot red chilies

Cut bread into 1/4-inch-thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10- by 15-inch pan. Bake in a 300[degrees] oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day.

In a 7- to 8-inch frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside.

Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Dice remaining papaya; set fruit aside.

Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar, and red chilies.

On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya, and reserved papaya next to avocado mixture. Sprinkle with coconut. Serve with toasted bread. Makes 6 to 8 appetizer servings.

Per serving: 157 cal.; 2.8 g protein; 7.3 g fat (1.1 g sat.); 21 g carbo.; 172 mg sodium; 0 mg chol.

COPYRIGHT 1992 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group