Asian phyllo rolls with dipping sauce Makes 24-36 pieces 1 package of phyllo pastry (four sheets) 2 tablespoons soy sauce           30 mL 1 teaspoon cornstarch           5 mL 1/2 teaspoon sesame oil           2.5 mL Freshly ground black pepper 1 tablespoon butter           15 mL 2 teaspoons fresh ginger, grated           10 mL 1 1/2 cups chopped fresh mushrooms (shitake or cremini)           375 mL 1 cup shredded carrot           250 mL 1/2 cup thinly sliced green onions           125 mL 1/4 cup chopped fresh cilantro           60 mL 4 cups finely shredded suey choy or Napa cabbage (core removed)           1 L 1/3 cup coarsely chopped salted peanuts           75 mL Melted butter or cooking spray for assembly Dipping sauce for phyllo rolls 3 tablespoons fresh lime juice           45 mL 3 tablespoons rice vinegar           45 mL 3 tablespoons sesame oil           45 mL 1 tablespoon liquid honey           15 mL 1 tablespoon fresh ginger, grated           15 mL 2 garlic cloves, minced 1/2 cup Hoisin sauce           125 mL 1 tablespoon chopped fresh cilantro           15 mL Stir together the soy sauce, cornstarch, sesame oil and pepper. Set aside. In a large frying pan, melt the butter. Stir in the ginger and sauté about 15 seconds. Add the mushrooms, carrot, onions and cilantro and sauté about 2 minutes. Add the reserved soy sauce: the mixture will thicken immediately. Stir in the cabbage and peanuts. Lay one sheet of phyllo pastry vertically on the counter. Brush the bottom half with melted butter or spray lightly with cooking spray. Fold in half and press to stick it together. Spoon the vegetable mixture across the short end of the phyllo and roll tightly, folding in the ends as you go, to form a roll about 1 inch (2.5 centimetres) wide. Seal and brush with melted butter. Repeat with three more phyllo sheets and remaining filling. Score each roll diagonally with a serrated knife. The shallow cuts should be about an inch (2.5 centimetres) apart. Wrap each roll tightly in plastic wrap and freeze. To finish, place the frozen rolls on a cookie sheet and bake at 375 F (190 C) for 15 minutes. Cool slightly. Cut at the scored intervals. Trim off browned ends. Supplement vegetarian rolls with store-bought sushi and shrimp cocktail.* ∗ To make shrimp cocktail, place cooked, cleaned and deveined jumbo shrimp in votive candle holders. Add prepared seafood sauce with a squeeze of fresh lime juice. Lime, apricot and soy chicken wings 4lb (8 cups) chicken wings           2.25 kg 1/2 cup fresh lime juice (about 8 limes)           125 mL 1/2 cup apricot preserves           125 mL 1/2 cup soy sauce           125 mL 1/3 cup sugar           75 mL 2 large garlic cloves, minced These are yummy but messy! I bake them in disposable pans. Whisk all ingredients together and pour over the wings. Marinate, refrigerated, for 30 minutes. Preheat the oven to 350 F (180 C). Bake about 20 minutes, until sticky and browned. Freeze in a single layer for up to two weeks. To finish, thaw the chicken to room temperature. Bake at 350 F (180 C) until heated through. Supplement chicken wings with: ∗ Cheese board - sharp cheeses taste fantastic with fig preserves on crackers. Add fruit such as grapes or strawberries. ∗ Croustade cups, available at the supermarket. Fill with a halved grape tomato and a cube of bocconcini or mozzarella. Just before serving, drizzle with balsamic vinegar and a sliver of fresh basil. Moroccan lamb skewers 1 1/2 tablespoons olive oil           25 mL 1lb ground lamb (2 cups)           500 g 1/2 cup minced onion           125 mL 3/4 cup dry bread crumbs           175 mL 2 extra large eggs 1 tablespoon finely chopped fresh mint           15 mL 2 tablespoons fresh lemon juice           30 mL 1/4 teaspoon ground cinnamon           1 mL 1 tablespoon chopped fresh dill           15 mL 2 teaspoons fresh garlic, minced           10 mL Salt and pepper to taste Preheat oven to 350 F (180 C). Brush a rimmed baking sheet with olive oil. Combine ground lamb, onions, bread crumbs, eggs, mint, lemon juice, cinnamon, dill, garlic, and salt and pepper. Knead until mixed and form into 1 ¼-inch (3-centimetre) meatballs. Bake until lightly browned. Freeze for up to two weeks. To finish, thaw the meatballs. Bake at 300 F (150 C) until heated through. Add wooden skewers for easy snacking. Dipping sauce for lamb skewers 1 8-ounce container plain, whole milk yogurt           250 mL 1 tablespoon whole milk           15 mL 3 tablespoons chopped fresh dill           45 mL 2 teaspoons minced fresh garlic           10 mL Supplement lamb skewers with deli olives, store-bought hummus with pita chips and goat cheese spread.* ∗ To make goat cheese spread, begin with a round of soft goat cheese. Sprinkle it with dried currants and spread with purchased tapenade. Warm in the oven until gooey and serve with store-bought crostini.