Chicken Lollipops
The holiday party season is in full swing and these savory lollipops are easy to make and look stunning on any hors d’oeuvre table. They are the perfect size for your guests to nibble on and if you want to serve a sweet lollipop version as well, click here. While I was in Halifax, NS my girlfriend, Jennifer (party stylist diva), handed me a glossy 11″ x 14″ magazine, FRED. Celebrate In The City. On the back cover are her thoughts for kids party time. The periodical hails from the stylish and imaginative duo team of Fred Connors and Joel Flewelling. This issue will inspire you for the holiday season…only 8 pages but loaded with great ideas and it’s free from their cafe on 2606 Agricola Street!
Dear Santa, I wish their magazine was available in digital format so I could view it here in NYC.
Makes 16 – 20
adapted from FRED.
1 lb. minced chicken
2 finely chopped shallots
1 clove garlic, minced
1/2 cup ground almonds
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup black sesame seeds
1/4 cup honey
Mix all ingredients EXCEPT sesame seeds and honey. Form chicken mixture into 1-inch balls. Place on parchment lined baking sheet and bake at 180c (350f) for 20 minutes. Allow chicken balls to cool slightly then dip in honey and roll in black sesame seeds
The Culinary Chase’s Note: Heat honey in the microwave to achieve a runny consistency as this will be easier to coat the chicken balls. Let excess honey drip off before sprinkling black sesame seeds on. For added flavor, use 1 teaspoon of sesame oil to the meat mixture. Insert lollipop sticks when balls are still warm and before coating with honey. Do a taste test of the meat mixture by taking a small piece and microwave for 10 seconds. Adjust seasoning accordingly and then pop into the oven. Enjoy!
This looks great. Really nice fingerfood. 😉