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Archive for the ‘Appetizers/Hors D’oeuvres’ Category

Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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I am always inspired by my favourite blogs, and this recipe is no different. My gourmet chef blogger-friend Stefan, made this wonderful hors d ‘œuvres a few weeks ago and I just had to try them. I made only eight halves because it was just the two of us, so I adjusted the recipe while maintaining the proportions he suggested. I also changed up the bread crumbs with whole wheat panko because that is what I have at home. They were delicious and quite impressive looking! Definitely will make them again soon. They are so easy to make for a large group because you can stuff the shells and hold them in the refrigerator and bake them when required. Thank you Stefan for another tasty treat!

These are tasty, bite-sized morsels.

Stuffed Clams

Makes 8 halves. Please click here for the original recipe.

Ingredients:

  • 8 large clams (about 60 g clam meat)
  • 100 mL dry white wine
  • 10 g butter
  • splash of garlic oil
  • 50 g green bell pepper, finely diced
  • 25 g minced onion
  • 40 g dry chorizo, finely diced
  • 20 g whole wheat panko
  • minced fresh flat-leaf parsley, divided
  • grated cheese

Directions:

  1. Place the cleaned clams in a large pan with a lid and pour the wine over them. Heat covered, until boiling and cook the clams until they have all opened.  Remove the clams as they open and set aside. Pour off the liquid and reserve.
  2. Remove the clams from the shells (reserve the shells) and chop finely.
  3. Add the butter and splash of garlic oil and sauté the bell pepper and onion. Add the chorizo and cook for a minute or until the chorizo renders and colours the onion.
  4. Add the panko and the parsley and stir well. Add a little of the reserved wine and clam juice liquid until the mixture is slightly damp but not soaking wet. Add the clams.
  5. Preheat the oven to 350° F.
  6. Stuff each shell with the clam mixture and top with grated cheese. Bake for about 20 minutes or until the cheese has melted. Serve immediately with slices of lemon and a sprinkle of parsley.

These worked very well with our favourite Italian Pinot Grigio.

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I remember seeing these tasty morsels a few years ago and was intrigued by the tapioca flour ingredient but I soon forgot about them. Recently, we were watching America’s Test Kitchen and by fluke, they were making a batch which reminded me how much I had wanted to make them. These days, more and more of our friends have become gluten intolerant or simply wish to reduce their gluten intake so this recipe comes at the right time. Plus the weather is perfect for cocktails on the back deck while the sun moves across the sky for its exit. I’ve made a few adjustments to the original recipe and have converted it to metric weight measures because that is my preference for baking.

We loved these little cheesy dough balls and you can bet that I will make them again and again. I hope you try them too.

Would you care for a few with your cocktail?

Brazilian Cheese Bread (gluten-free, lactose-reduced)

Makes 50-60 little balls. For the original recipe, please click here.

Ingredients:

  • 390 g tapioca flour (starch)
  • 2 g baking powder
  • 10 g plus 2 g salt, divided
  • 2 eggs, plus 2 egg yolks, divided
  • 200 mL lactose-free milk
  • 25 g unsalted butter
  • 115 mL grapeseed oil (any vegetable oil)
  • 212 g sheep’s milk semi-firm cheese

Directions:

  1. Combine tapioca flour, baking powder and salt and mix well in the large bowl of your stand mixer.
  2. In a small saucepan, heat until just boiling the milk, butter and grapeseed oil.
  3. While mixing the flour on low spead, add the hot milk solution and beat well for about 3 minutes.
  4. Add the eggs one at a time and beat for about 8 minutes or until dough is shiny and smooth.
  5. Add the cheese and mix for about 1 minute.
  6. Preheat the oven to 450° F. Prepare a baking sheet by lining it with damp parchment paper. Put the baking sheet on top of another baking sheet (these little breads tend to burn on the bottom so insulating the bottom will help them bake more evenly).
  7. Scoop out 15 mL spoonfuls the prepared baking sheet. It’s easier if you dip your scoop into water each time. Shape into little balls.
  8. Combine the egg yolk with the 2 g salt and mix well.
  9. Brush the egg yolk mixture on top of each dough ball and bake until tops are golden and crusty 18-20 minutes. Turn the pan around for the last 5 minutes of baking.
  10. Refrigerate the dough while baking the first batch. Repeat making little balls of dough until finished.
  11. Cool for 10 minutes and serve.

Notes:

  • Check the saltiness of the cheese you use, and adjust the salt measurement accordingly. I found America’s Test Kitchen recipe was a little saltier than I like.
  • I used Starkey and Hitch goat’s milk gouda in this recipe.
  • America’s Test Kitchen found the dough too sticky to work with so they rested the dough in the refrigerator for 2 hours before baking. I did not find the dough too sticky so I skipped that step (it’s about the same as choux pastry) .
  • The recipe is as easy as making choux pastry but the texture is quite bready.
  • Freeze in a zip-lock baggy. To reheat frozen balls, bake them at around 275° F until defrosted and warm.

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You may have noticed that I missed a post last week, I am sorry but things came to a head as the renovation is slowly completing. We have moved in but there are still a few minor things that need finishing and our Contractor is doing relatively well to get them done, at a snail’s pace! Of course, everyone will say that but we are tired. I’d like to get all my clothes into the new closet and wall units. Get’er done, as they say!

Light, cheesy, delicious with a touch of sweet corn.

I saw this awesome recipe in the LCBO’s latest Food and Drink and I really wanted to make it. We invited my SIL over for lunch to show her the reno and what perfect opportunity to make a fancy Al Fresco lunch. I already had everything in my pantry, even the BBQ’d corn kernels (they were in the freezer) and it was so easy. This one was actually my test run and it turned out very well. I think the only thing I’d change is to add a little crispy bacon because who doesn’t love bacon!

Sweet Corn and Gruyère Soufflé

For the original recipe, please click here.

Makes 500 mL of soufflé batter, I used 2x 250 mL ramekins for this shot.

Ingredients:

  • 15 g unsalted butter, plus extra for greasing ramekins
  • 4 g Parmesan, finely grated
  • 60 g cooked sweet corn kernels
  • 60 g bacon, crispy
  • 30 g Gruyère, grated
  • 6 g finely chopped chives (about 1 bunch)
  • 6 g flour
  • 95 mL milk
  • 2 large eggs, separated
  • pinch salt (I forgot this and JT wasn’t the wiser, cheese has a lot of salt and so does Dijon, so be careful)
  • 30 g Dijon mustard

Directions:

  1. Preheat the oven to 400° F. Butter the ramekins and sprinkle the parmesan into it to coat the sides and bottom, knock out excess (save to sprinkle on top). Set aside.
  2. Combine the corn, gruyère and chives and mix well. Set aside.
  3. Melt the butter over low heat and add the flour, whisking until it is lightly toasted. Drizzle in the milk while whisking and cook for 2 minutes to create a smooth sauce. Add the salt.
  4. Remove from the heat and add the egg yolks and Dijon mustard and whisk until smooth.
  5. Pour the hot liquid into the corn mixture and mix well.
  6. Beat the egg whites until stiff and fold about 1/3 into the corn mixture to loosen. Fold in the remainder evenly.
  7. Pour into the prepared ramekins and smooth out the top with an offset spatula (I did not do the latter on first try). Bake in a hot oven for 30-35 minutes or until nicely risen and golden. Serve immediately.

Pull up a chair and dig in.

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We entertain a lot. I usually like to have a variety of small bites in the freezer to draw upon so I don’t have to think about one course. These shrimp cakes freeze beautifully and reheat very well, the perfect hors d’œuvres for a dinner party.

Vietnamese Seafood Cakes

For the original recipe, please click here.

Makes about 40 bite-size cakes

Ingredients:

  • 140 g “00” flour
  • 5 g baking powder
  • 5 g sea salt
  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 10 g fresh cilantro, chopped
  • 20 g green onions, finely sliced
  • 20 g sesame seeds, toasted
  • 350 g Raw Shrimp, scallops and clams chopped roughly in larger chunks
  • Grape seed oil for frying

Directions:

  1. Combine flour, baking powder and sea salt and mix well.
  2. Whisk eggs with water and ginger.
  3. Pour the wet ingredients into the dry and mix into a paste (about the consistency of pancake batter).
  4. Add the remaining ingredients (cilantro, green onions, sesame seeds and chopped seafood and mix well.
  5. Heat about 1 cm grapeseed oil in a pan. Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  6. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce) and a splash of honey.

 

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 375 mL mousse

Ingredients for the Salmon Mousse:

  • 150 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 100 mL whole milk
  • 120 mL water
  • 2 g agar-agar

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.

 

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A similar, unbelievably moreish dish was the first course that Dave (Fine Dining at Home) served us at his beautiful home in Manchester. It was creamy, full of flavour, and so delicious that my mouth is watering as I think of his dish. You can see his version here.

I really didn’t have a high-brow enough opportunity to serve this dish before our reno started, so I made a version that I used as a dip for a more casual starter. This was the basis of my recipe. Dave generously gifted me with several truffle-y food items and one was a beautiful bottle of truffled olive oil. I used his olive oil for the dip. If you are not a fan of truffle flavour, simply use a good quality olive oil instead.

Deliciously light and dreamy.

Truffled Parmesan Mousse

Makes about 125 mL mousse

Ingredients:

  • 20 g unsalted butter
  • 25 g sweet onion, finely minced
  • 30 mL cognac
  • 125 mL whipping cream
  • 125  g parmesan rinds
  • pinch of rosemary
  • 15 mL white truffle olive oil
  • sea salt to taste

Directions:

  1. Melt the butter in a small saucepan and sweat the onion until translucent. Add the cognac and cook until it has almost evaporated.
  2. To the onion, add the whipping cream, parmesan rinds and rosemary and bring to a slow simmer. Simmer for about 30 minutes stirring often.
  3. Taste and season with salt.
  4. Strain to remove the rinds, onions and rosemary. Allow the liquid to cool to room temperature and then refrigerate for 30 minutes or overnight.
  5. Add the white truffle olive oil and mix well. Whip with a hand mixer until it is somewhere between soft and stiff peaks. Refrigerate until needed.

 

Notes:

  • This is a very rich dish, so if you serve this as individual appetizers, I would choose smaller glass vessels. Garnish as Dave did with a demiglace and steamed asparagus spears with a parmesan tuile.

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