Rice Paper Dumplings

  

 Rice Paper Dumpling Twists with Sesame-Soy Dip

These unique dumplings use rice paper as the wrappings, which are rolled into thin cigars then formed into plump twists. The poultry-stuffed parcels are cooked like potstickers and served with a sesame-soy dip. Smaller rice paper wraps are less common, but you can find them under Rose Brand at many Asian supermarkets.   Makes about 28 dumplings 

Ingredients:
Sesame-Soy Dip
6 tbsp (90 mL) soy sauce
1/4 cup (60 mL) water
1 tbsp (15 mL) Chinkiang or regular rice vinegar
1 tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) honey
Dumplings
1/2 lb (225 g) ground chicken or turkey, dark meat only
2 tbsp (30 mL) thinly sliced green onions, green part only
1/2 clove garlic, grated on rasp
1 tsp (5 mL) finely grated ginger
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) Shaoxing cooking wine
1/4 tsp (1 mL) salt
1 pkg (400 g) small (16 cm), round rice paper wraps
2 tbsp (30 mL) canola oil, divided
Black sesame seeds and green onion julienne to garnish (optional)
Directions:

For the dip, whisk all ingredients in a mixing bowl until honey is
dissolved. Transfer to an airtight container. Refrigerate up to 1 month.
Bring to room temperature before serving.

For the dumplings, combine all ingredients except rice paper in a
large mixing bowl. Mix with your hands until evenly distributed.

Transfer to an airtight container and refrigerate up to 1 day.
To form the dumplings, bring a kettle of water to a boil (this will be 

used to top up the soaking water to keep it warm). Line a large, shallow

airtight container with parchment. Rinse a clean, small kitchen towel 

with water and squeeze dry. Lay out on work surface. Pour about 3 

inches (8 cm) of hot water into a medium-size mixing bowl.

Transfer dumpling filling to a disposable piping bag. Tie ends with a
twist tie and cut a 1/2‑inch (1-cm) hole at tip.

Working one at a time, soak a rice paper wrap in hot water until
slightly softened, 15 to 20 seconds. Carefully transfer to towel. Let sit
until water is absorbed and paper is soft enough to eat, 20 to 25
seconds. About 1 1/2 inches (4 cm) from bottom, pipe a horizontal
line of filling 4 inches (10 cm) long and 1/2 inch (1 cm) wide.

Roll bottom around filling and roll away from you to form a skinny
tube. With scissors, cut off and discard about 1/2 inch (1 cm) from one
end. Pinch cut end and roll in on itself to form a twist, pressing end to
seal. Place in container. Repeat, topping up with water from kettle as
necessary to keep warm, until filling is used up. Continue pinching
and sealing ends as they sit in container. Save rest of rice paper wraps
for another use. Cover and refrigerate dumplings for up to 4 hours.

When ready to serve, transfer dip to a small bowl. Heat 1/4 cup (60 ml)
water and 1 tbsp (15 mL) oil in a large nonstick frying pan over
medium-high heat. When it comes to a boil, add half of dumplings,
cover and reduce heat to maintain a gentle simmer. Steam for 3
minutes. Remove lid and raise heat to medium-high. When excess
water has evaporated, cook dumplings until lightly browned and they
reach an internal temperature of 165°F (74°C), about 1 1/2 minutes
per side. (If any dumplings unravel, reroll and secure with a toothpick.)
Transfer to a serving platter and cover loosely with foil.

Repeat process with another 1/3 cup (80 mL) water, remaining oil and
dumplings. Garnish with sesame seeds and green onion and serve with
dip on side. Makes about 28 dumplings

Baked Camembert With Garlic And Tarragon

Baked Camembert With 

Garlic And Tarragon

Oozing baked cheese is the perfect way to get a lunch started – with lots of crusty bread, crispy crackers or vegetable crudités for dipping in fondue-style.
Ingredients
2 tbsp clear honey
1 large clove garlic, crushed to a paste
1 tbsp white wine vinegar
½ tsp fennel seeds, plus extra to garnish
½ tsp fine sea salt
¼ x 3/4oz. pack tarragon
1 large unwaxed lemon, zest
8oz. pack baking Camembert
1 tbsp olive oil
1 tbsp pistachio kernels, roasted, to garnish (optional)
seeded crackers, crusty baguette or vegetable crudités, for dipping.
Directions:
Preheat the oven to 400ºF,  

In a small bowl, whisk together the honey, garlic, vinegar, ½ tsp finely crushed fennel seeds, salt, finely chopped tarragon leaves and most of the lemon zest.

Remove the cheese from its wooden tray and wrapper, then use a knife to score a cross-hatch diagonal pattern – cutting just over halfway through it. Using a spoon or knife, fill each slit generously with the garlic-herb honey.

Put the cheese back into its wooden tray (or use a ramekin), then drizzle over the oil. 

Place onto a baking sheet to capture any spillage, then bake for 13-15 minutes, or until the cheese is fully oozing in the middle.

Finely crush the pistachios, if using, and sprinkle over the cheese to garnish, with a pinch of fennel seeds and the remaining lemon zest. Serve immediately, with crackers, crusty baguette or vegetable crudités for dipping.

Cook’s tip
You can also do this with other cheeses such as Brie and Taleggio.

Apple Fennel Flatbread

                                           

Apple Fennel Flatbread

Ingredients:

1 pound pre-made pizza dough
1 apple, cored, halved, thinly sliced
1 bulb of fennel, thinly sliced, fronds reserved for garnish
1 tablespoon thyme leaves
¼ cup of grated gruyere
Extra virgin olive oil
Salt to taste

Directions:

Preheat oven to 475° and bring pre-made pizza dough to room temperature.

Drizzle 2 tablespoons of olive oil onto a foil-lined sheet pan. Using your fingers or a brush, spread the oil into an even layer.

Stretch and shape pizza dough to fill as much of your pan as possible. 

Drizzle dough with a few tablespoons of olive oil and a generous sprinkle of salt.

Top with apples, fennel, thyme leaves, and grated gruyere cheese. 

Once again, drizzle with a little oil and sprinkle with salt.

Bake the flatbread for 10 to 15 minutes until the cheese is melty and bubbly and the crust is golden brown.

Slice into wedges and sprinkle with reserved fennel fronds.

Serves 1 - 2

Beets Carpaccio And Burattò

Beet Carpaccio

Beets take the front and center stage with this delicious appetizer served with a crusty bread.

Ingredients:
1 yellow beet, peeled, thinly sliced
1 red beet, peeled, thinly sliced
1 tablespoon honey
½ cup white vinegar
¼ cup olive oil
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup of arugula
Balsamic glaze
1 ball of burrata
¼ cup pistachios, chopped

Directions:
Place yellow and red beets in separate bowls.

In a medium bowl add honey, vinegar, olive oil, salt, and pepper. Whisk to combine. Pour half of the marinade over the yellow and red beets. Cover and refrigerate 3 hours or overnight.

Arrange the beets on a serving platter in an alternating overlapping pattern. Toss arugula in leftover marinade and pile it in the center of the platter. Drizzle with balsamic glaze and top with burrata and chopped pistachios. Serve with toasted bread.  

Serves 4

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Rosemary Phyllo Crackers With Warmed Burrata

Rosemary Phyllo Crackers with Warmed Burrata

Rethink the beloved baked brie and serve a creamy burrata with phyllo crackers for spreading instead. This luscious, rich and milky cheese smeared over pastry bites is every bit as satisfying.       Makes 6 to 8 appetizer servings.

Ingredients                                                                                   4 defrosted Phyllo Sheets

2tablespoons unsalted butter, divided                                                           2 teaspoons finely chopped rosemary, plus sprigs for garnish

1/4 teaspoon salt

8 ounces burrata cheese, drained
1 - 2 teaspoons warmed honey
flaky sea salt

Directions:

Preheat oven to 375°F (191°C).

Dampen a clean dishcloth. Lay out one piece of phyllo on a very           large baking sheet. Cover remaining phyllo with damp dishcloth. Evenly brush about 1 1/2 tsp (7 mL) butter over phyllo sheet. Repeat with another phyllo sheet. Sprinkle with half of rosemary and pinches of salt. Repeat with two more layers of phyllo, brushing them with remaining butter. Sprinkle with remaining rosemary and salt.

Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.

Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.

Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without 

the water bath. You don’t want to risk losing any of the creamy inside.

Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.

TIP Got some phyllo in the fridge? These crackers are a great way   to use up leftovers. If making crackers ahead, they will keep well, loosely covered, for up to 6 hours..

Makes 6 to 8 appetizer servings. Serve with Pinot Grigio Wine

Loaded-Up Crab Nachos With Old-Bay Queso

Loaded-Up Crab Nachos

With Old-Bay Queso

Take a crab dip–inspired mix to the next level by dolloping over nachos and loading the whole stack up with delicious fresh ingredients.  Makes 8 appetizer servings.

Ingredients:
Crab Mixture:
1 small bunch green onions
4 oz (115 g) cream cheese, cubed and at room temperature
1/4 cup (60 mL) mayonnaise
1/2 cup (125 mL) grated cheddar cheese
1 1/2 tsp (7 mL) Old Bay Seasoning
1/2 lb (225 g) pasteurized crab meat, drained and patted dry
275 to 350 g tortilla chips
Toppings:
2 cups (500 mL) grated cheddar or Monterey Jack cheese or a mix, divided
1/2 cup (125 mL) pickled jalapeños
2 avocados, chopped
4 tsp (20 mL) freshly squeezed lemon juice
2 tomatoes, seeded and chopped
1/2 cup (125 mL) chopped cilantro

Directions:

Preheat oven to 375°F (191°C).

Finely chop green onions, separating the white and green parts. To make crab mixture, stir cream cheese with mayo, cheese, seasoning and chopped white onion ends. Add crab and stir to mix. Set aside while preparing nachos.

Prepare nachos by layering half of the tortilla chips over a large parchment-lined baking sheet. Sprinkle with 1 cup (250 mL) cheese. Layer remaining chips overtop. Sprinkle with remaining 1 cup (250 mL) cheese and jalapeños. Bake until cheese begins to melt and is crispy, about 12 minutes. Remove tray from oven. Dollop the crab mixture over chips. Continue baking until crab mixture warms a little, about 4 to 5 more minutes.

Meanwhile, stir avocado with lemon juice.

Remove nachos from oven. Carefully slide onto a large serving platter. Sprinkle with prepared avocados, tomatoes, cilantro and green parts of green onions. The amount of green onion will vary depending on the size of the bunch so use your judgment. Serve immediately.  Makes 8 appetizer servings.

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Crispy Sesame Tuiles

 

Crispy Sesame Tuiles

I attended a holiday party pre-Thanksgiving.  I observed a tray and wondered what they might be.  The taste was slightly sweet and went well with champagne.  Thank you Anne Marie Hecht Brown for sharing the platter of Crispy Sesame Tuiles for all and also the recipe!

Ingredients:
¾ cup sesame seeds (3 ounces)
1 ¼ cups sugar
½ cup all-purpose flour
4 tablespoons unsalted butter (melted)
1 tablespoon Japanese sesame paste or tahini (at room temperature)
½ cup fresh orange juice
2 teaspoons fresh lemon juice
Black sesame seeds (for sprinkling)
Directions
In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.

Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.

Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.

Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Mushroom Escargot

Mushrooms Escargot

These delicious roasted mushrooms borrow the punchy garlic butter usually served with escargots. You can par-cook the mushrooms and prepare the compound butter ahead of time, but have all of your accompaniments set out before the final butter-laden roast. You want to serve these piping hot.  Serves 6

Ingredients:

18 medium-size cremini mushrooms

1/2 teaspoon salt

1/2 cup butter
1/2 cup finely chopped parsley
1/4 cup finely chopped tarragon
2 cloves garlic

Directions:

Remove stems from mushrooms, sprinkle 1/2 teaspoon salt all over the mushrooms.  Arrange on baking sheet with sides, hollow side down and roast in a 400*F oven for 20 minutes.

Meanwhile mash together softened salted butter,  finely chopped parsley,  finely chopped tarragon and

2 cloves garlic, finely grated garlic.

Transfer par cooked mushrooms, hollow side up, in a single layer to a heat proof serving dish.  Dollop butter over and around and cook 10 minutes longer.  Serve hot from oven.

Tip:  Prepare herb-butter before beginning baking the mushrooms.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Bruleed Cheese

Bruleed Cheese

Slice rind off top of a Brie or Camembert wheel. Evenly sprinkle cut side of cheese with 1 to 2 tbsp white sugar.  Caramelize with a culinary torch or under the broiler, for 2 to 3 minutes or until browned and bubbly.  Allow brûlée to harden slightly and serve with a cheese knife, for cracking with crackers and fruit.

Blooming Onion With Dipping Sauce

Blooming Onion With Dipping Sauce

Breaded and deep-fried onions are a staple in many restaurants. They're also delicious at home, but they can be difficult to make. If you're looking for an easier way to enjoy this appetizer, consider using your air fryer! Read on for step-by-step instructions on how to make the perfect air fryer blooming onion.
Ingredients:
1 large sweet onion
2 large eggs
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1 pinch cayenne pepper, or black pepper
Directions:
Preheat your air fryer to 350 degrees F, air fryer setting.
Slice the top 1/2 inch of the stem end of the onion and peel the whole onion.
Place the onion cut side down so the root end is facing up on a cutting board.
Taking a knife, about 1/2 inch from the root, cut down four slices, so the onion is now cut into fourths but still intact. Between those cuts, make three more even cuts, making sure not to cut through the root or accidentally cut off a chunk. Turn the onion right side up and generally separate the petals, set aside.                                                                              

In a medium-sized bowl, big enough to fit the onion, whisk the eggs and buttermilk together, set aside.  

In another medium-sized bowl large enough to fit the onion, whisk together the flour, onion powder, garlic powder, paprika, salt, and cayenne.

The best you can dip the onion in the buttermilk mixture, coating everything. You may need to use your hands for this. Place the onion into the flour and coat with the flour. 

Separate the petals in each step to make sure to coat. Shake off any excess flour. Dip the onion once again in the buttermilk mixture the once again in the flour mixture. You can also open the petals up and sprinkle the flour inside to make sure everything is coated.

Spray the air fryer basket with cooking spray.

Place the onion cut side up into the basket.

Spray very generously with cooking spray.

Air Fry for 20-25 minutes, or until golden brown, and the onion is tender.  

About every 8 minutes, open up the air fryer and respray cooking spray on top.

Serve with the dipping sauce.

Dipping Sauce
Ingredients:

½ cup mayonnaise
2 tablespoons cream-style horseradish sauce
1 tablespoon ketchup
⅓ teaspoon paprika
⅓ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
Directions:

Combine the ingredients and refrigerate until ready to serve. Best to make ahead allowing flavors to develop and meld.

No-Cook Beet and Labneh Dip

No-Cook Beet and Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprinkling everything with a good dose of olive oil and fresh herbs. Makes 10 to 12 servings as an appetizer

Ingredients:

1 cup (250 mL) labneh

5 oz (140 g) goat cheese

4 small or medium precooked beets

3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) 

    more for drizzling 

2 tbsp (30 mL) freshly squeezed lemon juice

1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for  

    finishing

2 tbsp (30 mL) coarsely chopped shelled pistachios

1 to 2 tbsp (15 to 30 mL) chopped dill                                                 Directions: 

In a food processor, whirl labneh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible).

Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pistachios and dill. Serve with pretzel crackers or pita chips.

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

                                             

Marinated Fig and Goat Cheese Crostini

Ingredients
8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon, divided
Kosher salt and freshly cracked black pepper
8 fresh figs, diced or sliced in rings
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini
Directions:
In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.

In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.

Spread the goat cheese mixture on the crostini, then top with the figs. 

Cooks Note  If you don't have saba vinegar, substitute a balsamic reduction or aged balsamic vinegar.

Bacon-Ranch Cheese Ball

A bacon-ranch cheese ball is the tastiest combination of all things we really love: creamy cheese, salty bacon, and tangy ranch dressing mix. It truly tastes like your favorite Cobb salad, just minus all the vegetables! Each bite is filled with lots of the buttermilk-garlic ranch flavor and lots of little chewy-crispy bacon bits to enjoy. Give the cheese ball time to chill in the fridge if you can, before adding the pecans. This way, the flavors will deepen. Adding the pecans right before serving will keep them crunchy. Serve with crackers, celery and carrot sticks, and radishes.
Ingredients:
8 oz. cream cheese, softened
2 1/2 Tbsp. ranch dressing mix
3 Tbsp. finely chopped scallions
4 oz. extra-sharp cheddar cheese, finely shredded
5 bacon slices, cooked and crumbled
3/4 cup finely chopped toasted pecans

Directions
Place cream cheese in a medium bowl; stir with a silicone spatula until smooth. Add dressing mix and stir until well combined. Add green onions, cheddar, and bacon; stir until thoroughly combined.

With damp hands, roll mixture into a ball.

Place pecans in a shallow bowl; roll cheese ball in pecans, turning to coat evenly.

Sweet Stone-Fruit Caprese Bites

Sweet Stone-Fruit Caprese Bites

The beloved caprese salad is turned into a sensational appetizer when you swap in juicy, sweet and luscious peaches and nectarines in place of tomatoes and serve the whole thing as individual bites. Good-quality olive oil and sea salt really make the other ingredients sing.
Ingredients:
4 peaches or nectarines, or a mix of both
Vegetable oil to grease grill (optional)
1 1/2 tsp (7 mL) olive oil for grilling (optional) plus more for finishing
250 g or 2 containers (each 125 g) buffalo mozzarella or burrata, drained
Generous pinches of sea salt
Small or medium basil leaves for garnishing
Directions:
Slice peaches in half, removing the pits. Slice each half into two thick rounds, giving four pieces per peach.

If you’d like to add a bit of extra interest and smoky, charred flavour to this recipe, barbecue the fruit. Lightly oil grill and preheat barbecue to medium. Lightly brush fruit slices with 1 1/2 tsp (7 mL) oil. Barbecue fruit until grill marks form, 2 to 3 minutes per side.

Thickly slice mozzarella or tear into thick chunks.

Layer fruit rounds with mozzarella. Drizzle with a little olive oil and sprinkle with salt. Garnish with basil leaves. Serve immediately.
Makes 8 appetizer servings