Recipes from Food & Wine
We made these for Thanksgiving appetizers a couple of years ago, and I’ve since made them a few more times. There is some assembly required and prep work needed, but they make a gorgeous, incredibly complex-tasting appetizer. If you like unagi, you will love this recipe. Of course, unagi isn't sustainable so if you serve it, you will go to hell.
Along the way, you'll be eating some kick-ass canapes.
Japanese Eel Canapés
Recipe by Susan Regis
The eel called for in these unusual canapés is available at Japanese markets. This recipe is also delicious made with smoked salmon or smoked trout.
SERVINGS: MAKES 40 HORS D'OEUVRES
1. 2 tablespoons well-drained prepared horseradish
2. 1 cup crème fraîche
3. 1 loaf of Gingerbread
4. 14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon
5. 1 1/2 tablespoons soy sauce
6. 3 tablespoons melted unsalted butter
7. 1/2 cup finely diced red onion
8. 1/4 cup snipped chives
9. 1 small bunch chervil
1. In a small bowl, stir the horseradish into the crème fraîche and refrigerate for at least 20 minutes.
2. Preheat the broiler. Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice. Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges. Let cool.
3. Cut the fish into forty 3/4 -inch-wide diagonal strips. Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter. Broil for 1 to 2 minutes, or until crisp.
4. Lightly brush the gingerbread with the remaining 2 tablespoons of butter. Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish. Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.
1. 2 large eggs, at room temperature
2. 1/2 cup molasses
3. 1/2 cup brown sugar
4. 6 tablespoons unsalted butter, softened
5. 6 tablespoons vegetable shortening
6. 2 1/2 cups all-purpose flour
7. 2 teaspoons baking soda
8. 3/4 teaspoon ground ginger
9. 1/2 teaspoon ground cinnamon
10. 1/2 teaspoon freshly grated nutmeg
11. 1/2 teaspoon baking powder
12. 1/4 teaspoon ground cloves
13. 1 cup boiling water
1. Preheat the oven to 350 degrees. Grease and flour two 8-by-3-inch loaf pans. In a large bowl, beat the eggs with an electric mixer until foamy. Beat in the molasses, brown sugar, butter and shortening. Sift in all of the dry ingredients and stir with a wooden spoon until incorporated. Stir in the boiling water until the batter is smooth.
2. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly in the pans, then turn them out onto a rack to cool completely.
The gingerbread can be well-wrapped and refrigerated for up to 1 week or frozen for up to 1 month.