Vintage vantage

What, pray tell, is this little bit of terrific?

We are so charmed by the little cocktail forks…. Our little fish dish is going to become the perfect pupu platter. Inspired by our Trader Vic’s obsession, we can picture serving rumaki or crab Rangoon with dipping sauce, or an assortment of mini grilled skewers.

Such a find!

But we wish we also had this to our inventory

RUMAKI
This appeared on a Don the Beachcomer menu from 1941. Traditionally spiced chicken liver, water chestnuts wrapped in bacon.
But works with scallops, shrimp, smoked oysters, pineapple or stuffed olives.

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 water chestnut pieces and marinate them in the refrigerator for 1/2 hour.
Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. Tuck in green onion if you wish.
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 can bake the appetizers in a 375° oven for 20 to 25 minutes.