The Spirit World

This weekend is Mother’s Day. So for this week’s Happy Hour at Home invite your mom, any siblings you may have and other family members and celebrate your Mom.

For your celebration you’ll want something that speaks of spring and is easy to make for a crowd. Make up a pitcher of Strawberry Daiquiris and you’ll satisfy both requirements!

Strawberry Daiquiris

• One 750ml bottle light or golden rum
• 1 1/2 cups fresh lime juice
• 3 pints of strawberries, stemmed and pureed
• 1/4 to 1/3 cup superfine sugar
• Strawberries for garnish

Combine all ingredients except garnish in a pitcher that holds at least 100 ounces. Stir well to dissolve sugar. Cover and refrigerate at least 4 hours. Before serving stir thoroughly. Serve in 6 oz cocktail glasses. Garnish each serving with a strawberry on the rim of the glass.

Since strawberry daiquiris tend to be a little on the sweet side, you’ll want an appetizer that offsets that with a salty taste. We’re going to make something that your Mom will remember as a popular appetizer, Rumaki. Now I know that some of you are cringing at the thought of chicken liver but you really should give this appetizer a chance! There’s a reason it was so popular in the past - it’s good. If you really can’t bring yourself to use liver you can try something similar.

Closely related to Rumaki are Angels on Horseback or Devils on Horseback. Angels on Horseback uses oysters in place of liver and water chestnuts, although sometimes scallops are substituted. Devils on Horseback can be two different things depending on where you hang you hat. Around here Devils are normally the same as Angels on Horseback but spiced up with hot sauce. In the UK most often Devils on Horseback uses prunes as the center ingredient. Sometimes the prunes are stuffed with almonds or mango chutney.

Rumaki

• 12 slices bacon, halved crosswise
• 12 ounces chicken livers, cut in halves or thirds (You want them bite-size, and they will shrink a bit when cooked.)
• 12 whole water chestnuts, halved (Use canned.)

Marinade:

• 1/4 cup soy sauce
• 1 teaspoon fresh minced ginger
• 2 tablespoons dry sherry
• 1 teaspoon sugar

Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and marinate them in the refrigerator for 30 minutes.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. (It’s a good idea to soak your toothpicks in water for about 1/2 hour before using them.) Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes.

Serve hot. (These can also be served at room temperature. In fact, I’ve had leftovers for breakfast the next day and they were right out of the fridge!) Makes 24 appetizers.