Top 5 Cocktail Recipes

New Year’s Eve is finally here and to help you celebrate tonight, we’ve rounded up the top 5 cocktail recipes, according to our editor’s picks. We hope you all have a happy and safe 2013.

 

1. Harold’s Hefe Cocktail

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If you’re in the mood for a hearty cocktail, this is the one for you. Made with chipotle pepper and tequila, and garnished with beef jerky, this is not for the faint of heart.

2. The Graduate Cocktail

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Looking for something elegant and sophisticated tonight? Try this refreshing cocktail, made with citrus, gin and Elderflower.

3. Pomegranate Cocktail

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This pretty drink is made with pomegranate juice, vodka, Alize, and sparkling rose wine. Yum!

4. Sparkling Irish Cocktail

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Want something sparkling and crisp? This gorgeous drink contains Irish Mist liqueur and sparkling wine for a delicious finish.

5. Big Mango Cocktail

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This is a fantastic way to satisfy your sweet tooth this New Year’s Eve. Made with mango and vanilla vodka, apple cider, mango puree and pineapple liqueur, this cocktail is a tropical treat.

 

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Cranberry Walnut Pesto and Prosciutto Crostini from Dan’s Good Side

This month, I seem to be on a bit of a crostini kick with the Kielbasa crostini and now these little guys. I suppose it is the season for bite-sized appetizers, though, isn’t it? For the past week, I’ve been back home in Saskatoon for all sorts of Christmas festivities.

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What you’ll need…

Pesto:
1 cup dried cranberries
1 cup walnuts
1 cup fresh basil (firmly packed)
2 cloves garlic
1 TBSP red wine vinegar
salt and pepper
olive oil (2/3 cup approx.)

Crostini:
1 white baguette (1/4 sliced)
250g package prosciutto
1 cup goat cheese
1. First, let your oven preheat to 400 degrees.

Instructions:
2. Starting with the pesto, place the first five ingredients in a food processor. Add a pinch of salt, and a good helping of ground black pepper.
3. Slowly pour the olive oil into the food processor while pureeing. Stop once the mixture turns to a paste. Have a taste, add a bit more salt and pepper if needed. Then process a final time.
4. Remove from processor and store in the refrigerator in a covered container until ready to assemble the crostini.
5. Now that your oven is preheated, spread out the baguette slices onto two baking sheets. Drizzle lightly with olive oil, sprinkle with salt and pepper and let cook in the oven until the bread begins to turn golden and is nice and crispy, about 10-12 minutes. Remove and let cool.
6. To assemble the appetizer, place a small spoonful of goat cheese on top of each crostini, top with a ribbon of prosciutto (the packaged slices will tear apart easily into smaller pieces) and, finally, a dollop of the cranberry walnut pesto.
Can be served cold or slightly warmed up. Happy New Year!
Yields 72 pieces
Total prep time…25 min

 

Dan Clapson Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

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Swedish Meatballs with Ginger and Clove Plum Sauce from Derek’s Kitchen(2)

If you’re looking for a last minute hors d’oeuvre to serve at your New Year’s Eve party, meatballs are a pretty safe and easy option. They’re dead simple to make and everybody loves ’em. Italian meatballs with tomato sauce are a bit been-there-done-that, so why not go the Swedish route? A while back I spent a bit of time in Sweden and I fell in love with their meatballs. Over there it’s not just some Ikea cliché. They’re everywhere. I had some amazing meatballs from street-side vendors as well as some delicious homemade versions.

Swedish meatballs are a little softer that their Italian cousins, thanks to a healthy amount of breadcrumbs. What also sets them apart is the accompaniment. You’ll often see them served with gravy, but my favorite sauce to have them with is the uniquely Swedish lingonberry sauce. Lingonberries are small, sour, red berries. Unfortunately, they are pretty much impossible to find in North American stores, so for my version I went with plums. With a little honey and red wine vinegar, you get about the same effect.

The lingonberry sauce that you find in Sweden (and Ikea) is actually very similar to cranberry sauce, so if you have some left over from Christmas dinner, that would make a perfectly good dipping sauce for these meatballs. I recently posted a recipe for a tangerine cranberry sauce that I might have used here, but I already used it as my garnish for my duck rillette canapes.

The ginger & clove plum sauce is very easy to make. You simply simmer plums in red wine with honey and vinegar, add the ginger & cloves and then puree everything in a blender. The sauce comes out a brilliant purple with a perfect sticky-sweet texture. It’s something you might want to make again to go with chicken or pork chops.

swedish-meatballs

Prep time: 20 minutes Cooking time: 20 minutes. Serves 8

Ingredients:
1 lbs (454g) medium fat ground pork
1 egg
1 cup breadcrumbs
2 cloves garlic, chopped
1/2 onions, finely diced
1 tablespoon Italian seasoning (dried basil, thyme & oregano)
1 tablespoon dijon mustard
1 tablespoon sriracha chili sauce

Plum sauce:
2 cups fresh plums, chopped
1 cup red wine
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon fresh ginger, chopped
1 pinch ground cloves

Instructions:
1. To make the plum sauce: In a small sauce pot, combine the chopped plums with the honey & vinegar. Add the ginger & ground cloves. Add the red wine and then just enough water to make sure that the plums are covered. Bring to a boil and then reduce to a gentle simmer. Cook until the plums are very soft – about 10 minutes. Allow to cool to room temperature and then puree in a blender.
2. In a chilled mixing bowl, combine the ground pork with the remaining ingredients and mix well. The easiest way to mix the ingredients is with your hands, but be sure to thoroughly wash your hands before & after handling raw pork.
3. Roll the mixture into 20 balls that are about 25g, or 1 oz. Heat a small  amount of oil in a non-stick frying pan and fry the meatballs until they are evenly browned. Transfer to a baking sheet and finish in the oven at 350F for 8 minutes. Check to ensure that they are fully cooked before serving. If they are still a bit pink in the middle, return the meatballs to the oven for another 8 minutes.
4. Serve with warm plum sauce

 

DerekBockingDerek Bocking is a professional chef with over 15 years culinary experience. On his blog,  Derek’s Kitchen, he shares restaurant-style recipes for amateur gourmets to try at home, from quick and easy meals to more elaborate showstoppers.

 

 

 

 

 

 

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Brie and Cranberry Bites from The Hot Plate

Looking to eat some great food along with your tasty drinks? This recipe for Brie and cranberry bites has always been a winner for me. I make this every year and my friends and family cannot get enough. Baked Brie is a great appetizer, and adding cranberry sauce on top makes it out of this world! Wow your guests by how gourmet it looks and tastes!

What is great about this recipe is that it makes single servings! Each person can have their own little cup of delicious! At only 121 calories per serving, it is a great appetizer that won’t weigh you down. I love the crunchy pastry that wraps the brie, it makes the dish so savoury! This treat is sure to make everyone at your party ask you for the recipe!

Calories (per cup): 121, Fat 7.9 g, Sodium 156mg, carbs 8.9g, Fiber 0.1 g, Sugar 4g, Protein 3.4g
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes 24 pieces

briebites

Ingredients
¼ all purpose flour, for dusting
1 package (17 ¼ ounces) frozen puff pastry, thawed
½ pound (225 grams) Brie cheese, cut into ¾ – inch cubes
1 cup prepared cranberry sauce
Rosemary Sprigs, for garnish (optional)
salt and pepper

Instructions
1. Heat the oven to 400°F.
2. Sprinkle a clean work surface with a little flour. Unfold the puff pastry on the floured surface. Roll out pastry sheet into a 11 x 16-inch rectangle. Cut the pastry sheet into 24 (3-inch) squares. Press the puff pastry squares into the cups of a mini muffin tin.
3. Drop a piece of Brie into the bottom of each puff pastry cup. Top with a spoonful of cranberry sauce. Season with salt and pepper.
4. Bake for 15 minutes until puff pastry is golden. Cool for 5 minutes before serving with fresh rosemary (if using).

 

Amanda_GarbuttAmanda Garbutt is the host of  The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

 

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‘Smitten Kitchen’ Comes to Toronto

A packed house of mostly ladies (and some gents) awaited the arrival of Deb Perelman, the beloved blogger from NYC behind the successful, prolific, best-friend-in-your-kitchen food blog, Smitten Kitchen. Deb was on a North American book tour to promote her very first cookbook, appropriately titled, Smitten Kitchen, when she stopped in Toronto for a Q&A and book signing for her fans. The Cookbook Store arranged the event and at first wanted to have it at the store (a small wine and cheese/cocktail thing) but soon realized that they needed a bigger space once Deb’s legion of fans began ringing them up wanting to come. The event grew and grew and here we all were at a large lecture hall at George Brown College’s Culinary School. By the way, the owner of the Cookbook Store said that Smitten Kitchen fans are the best fans she’s encountered in the 30-year history of the store.

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As the event began, there was Deb waiting in the wings, getting ready to walk into the room and chat with us about her book and life and of course, her blog. I’ve been reading her blog every week for four years now. I realized how excited I was to hear her talk. She was just like I always imagined her to be (as far as I ccould see from her body language as she waited in the shadows about 50 feet away from me). I actually wanted to call over, “Hey you! It’s Ania! So good to see you!” Her blog is that genuinely friendly that you just think you’re friends with her (and she would think you are a stalker).

So, yes, she’s super friendly but why all the fuss about Smitten Kitchen? Deb’s been blogging trusted recipes and scrumptious photos on her blog Smitten Kitchen since 2006. She doesn’t do fussy dishes with pretentious ingredients. Deb told the crowd that night, “A good recipe can make any ingredient good.” She does uncontrived, honest food prepared attentively and with care. You know when you make a recipe from Smitten Kitchen that it will work.

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So now Smitten Kitchen is a proper cookbook but the blog is still down-to-earth and of course, so is Deb. The cookbook has everything that Deb’s readers love about her blog – her chattiness, the never-fail and inspiring but totally doable recipes, and the yummy photos – but now there’s a whole slew of new recipes for food fans to dive right into. Deb said that majority of the 100+ recipes in her book were written (and tested and tested again) exclusively for this book. Deb likes to shop at her local farmers market and you can tell from some of the dishes she blogs about that she is buying fruit and vegetables at their seasonal peak. Her recipes are seasonal, but not militantly so. When she was writing this cookbook, she wanted to make sure that “it had legs.” That there is seasonality to the recipes but you don’t have to worry about not being able to cook something no matter what time of year the mood strikes.

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After Deb chatted about how the blog and her cookbook came to be, the second half of the evening was about answering questions from her fans. What will she be cooking for the holidays? A dish from her book of course: Deb recommends the wild rice gratin with kale and onions recipe. She said it’s a great, savoury side dish (and also makes a great vegetarian main dish) and that it’s the ‘best thing in the book.’ However, it’s not the prettiest but don’t hold that against it.  Another fan asked her how she maintained her joy of cooking. Even Deb admits that it’s fine to take a break if you’re feeling the drudgery. “Egg noodles are totally fine for dinner.” Deb offered advice on staying sane during hosting a dinner party (“don’t make everything from scratch”) and professed that she loved baking and cooking equally but that ‘baking provides you with favors because people will then do things for you.’

The night ended with Deb signing her cookbook for fans and meeting and chatting with them and patiently taking photos with everyone. Everyone there was happy for Deb’s success. I know I am. It couldn’t have happened to a nicer person.

 

Ania Krysa is a digital project manager at Shaw Media. When she’s not taking care of business at Shaw, she loves to share the inspiration behind what she cooks at home on her blog, Food Anthology.

 

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Warm Brie Canapes with Balsamic Onion Jam from Derek’s Kitchen

Most people’s go-to option for snacks when hosting a dinner party is to offer a cheese platter. There’s nothing wrong with that – I loves me some cheese & crackers! This little hors d’oeuvre is a good choice if you want to offer something just a bit more interesting. Serving brie cheese warm and melting really awakens its flavours and the tart balsamic onion jam takes it to the next level. The onion jam has a punchy flavour that goes well with any kind of strong cheese.

The cheese I chose for this recipe is called La Sauvagine. It’s not really a “Brie” cheese, but it’s the same style and has a robust flavour I just love. It’s from a local producer here in Montreal and is found in most grocery stores, but I’m not sure how easy it is to find in the rest of Canada, or in the U.S. Any soft ripened cheese will work fine in this recipe, but ideally you should go for something with a punchy flavour that will hold up to the balsamic onion jam. Avoid double or triple-cream bries because usually their flavour is milder and they can get too runny when heated.

The onion jam can be made ahead of time and will keep for weeks in the fridge if properly stored. The canapés can be made several hours ahead of time and kept in the fridge until needed. Wait until the last moment to warm them up, because they are tastiest straight out of the oven.

Prep time: 20 minutes
Cooking time: 15 minutes
Makes 20 canapés

briecanapes1

Ingredients:

2 cups onions, thinly sliced
1/4 cup sugar
1/2 cup balsamic vinegar
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
200g Brie, Camembert or similar cheese
20 crackers or toast points

Instructions:

1. Put the onions in a frying pan, season with salt and then place on medium-high heat. Stir occasionally and when the onions have softened and just start to brown, add the butter and olive oil. Continue cooking on medium-high heat until the onions are evenly browned, stirring occasionally.
2. Add the sugar and continue cooking for a couple more minutes. Add the balsamic vinegar and reduce until most has evaporated and the syrup coats the onions. The jam can be made ahead of time and will keep for up to 2 weeks in the fridge.
3. Cut the cheese into 20 equal pieces and place each one on a cracker or toast point. Top with one small spoonful of onion jam. Place the crackers in a 300F oven until the cheese just starts to melt- about 3-5 minutes.

 

DerekBockingDerek Bocking is a professional chef with over 15 years culinary experience. On his blog, Derek’s Kitchen, he shares restaurant-style recipes for amateur gourmets to try at home, from quick and easy meals to more elaborate showstoppers.

 

 

 

 

 

 

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Apple Cider from The Hot Plate

I always love a warm drink during the holidays. One of my all time favourites is apple cider! It’s probably a favourite of many, but you have to agree that there is something special about it! When I was younger my family would go out to find Christmas trees at a tree farm down the road. We would spend about an hour or so picking out the perfect tree, and it was always freezing. On our way back home I would always be excited to have my mom’s warm apple cider. It was the just the thing I needed to warm up!
Lately I have been wanting that warm apple cider, but with a grown-up feel. I came up with this great twist on a classic and whenever I have friends over to just hang out or for a party, I always make this drink. It definitely is a comforting taste! It still has all the great qualities it did when I was younger!
The best part of the drink is the hint of cinnamon mixed with the brandy. That definitely makes the flavour delicious and perfect to enjoy by the fire. It is also very simple to make. In only 20 minutes you can have a hot mug full of this wonderful drink! Apple cider is perfect for any holiday occasion you have coming up, or even for just a night in with someone special!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes 6 cups
applecider
Ingredients
5 1/2 cups apple cider
2 cinnamon sticks, plus additional for garnish
2 star anise (optional)
1/4 cup brandy

Instructions
1.Add the apple cider, cinnamon and star anise in a medium saucepan; bring to a simmer. Simmer for 10 minutes.
2.Drain into 4 glasses garnished with cinnamon sticks. Divide the brandy between glasses and stir. Serve immediately.

 

Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

 

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Top 5 Dip Recipes

It’s time for our weekly top 5 post and since we’re right in the middle of the holiday season, this week we’re giving you the top 5 dip recipes from the past year (according to website stats). We’re sure your calendar is jam-packed with holiday parties and gatherings, and at least one of these recipes is sure to make an appearance at your events. If you’re heading to a potluck, these are wonderful dishes to bring along.

1. Janet and Greta’s Hearty-Choke Dip

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You can’t go wrong with a classic artichoke dip, and this version from Greta and Janet Podleski is a great option. At only 143 calories, this artichoke, spinach and Asiago dip is sure to please all of your guests.

2. Spinach and Cheese Dip

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How gorgeous does this spinach and cheese dip, courtesy of Chuck Hughes, look? It’s a definite crowd-pleaser and the warm bread bowl is a beautiful touch.

3. Coastal Waters Crab Dip

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Have some seafood lovers in your family? Treat them to this delicious crab and cheese dip. It makes a perfect appetizer while your guests wait for the main course.

4. Super-Quick Guacamole Dip

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Who doesn’t love some good ol’ guacamole? It’s one of the easiest dips to make (just avocados, lime and salt and pepper) and it’s certainly one of the yummiest. Your family and friends won’t be able to get enough!

5. Mexican Dip

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Rounding out our top 5 is this Mexican layered dip recipe from Ricardo Larrivee. How can you go wrong with levels of cheddar cheese, sour cream, avocados and salsa?

 

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Snowflake Macarons from Duhlicious

Dress up your macarons for the Holiday Season. These fancy cookies just got fancier. Happy Holidays If there is interest, I promise that I will put together a tutorial and trouble shoot sheet for Macarons. From experience, these cookies give a lot of people trouble.
For now, I’ll leave you with a recipe and idea to decorate macarons for the holidays.

macarons

Ingredients:
Macarons:
90 g egg whites
25 g granulated sugar
200 g powdered sugar
110 g almonds (finely ground)
1 tablespoon powdered food coloring (any color, optional)

White Chocolate Ganache Filling:
225 g white chocolate , chopped (you can substitute semi-sweet chocolate for a dark chocolate ganache)
190 g heavy whipping cream
25 g unsalted butter, room temperature
+ royal icing and parchment triangles to make piping easier

Directions:
Macarons
1. (almond flour mixture) In a food processor, pulse confectioner’s sugar and almond flour until combined. Sift and set aside.
2. (egg whites) Using an electric mixer, whisk egg whites on medium-low speed. When the egg whites start to turn foamy (think cappuccino froth), add the granulated sugar. Continue to whisk eggs on medium-low speed until the egg whites have a consistency of shaving cream. Be patient, don’t use the high setting– you’ll risk over beating the eggs, and then its game over before we even get started. If you are going to add food colouring, you’ll want to add it to your egg whites at this point. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
4. Fold the almond flour mixture into the egg whites. At this point, you want to have a homogenous mixture with a ‘lava-like’ consistency. What does this look like? Best thing I can think of is shampoo– it’s free flowing, but still viscous to hold shape. You can test a daub on a plate, and if a small beak remains, turn the batter a couple times more. If the batter forms a round cap but doesn’t run, it is just right. The perfect batter will slightly ooze right out of your piping bag before you are ready. When piped, the macarons hold a peak for about a second or two, and then they gradually find their round shape and flatten off.
5. Transfer your batter to a piping bag, fitted with a plain round tip. On a cookie sheet lined with parchment paper, pipe 1?- 2? round circles. Let your cookies rest for 30-45 minutes until dry to touch.
6. Preheat oven to 300F. Let the cookies bake for about 10-15 minutes. Each oven is different, so you might need to adjust the oven temperature and duration accordingly. If you did everything right to this point, and your macaron caps brown, crack, or bake without feet, this is an indication that your oven is too hot. You can reduce your oven temperature, or slightly prop open your oven door using a wooden spoon. The tops of the macarons shouldn’t brown, but they should have developed feet and a defined shell on top. Remove cookies from the oven, allow to cool on sheet for 2 minutes, then transfer to a cookie sheet.
Once cooled, fill with ganache right away, or transfer to an airtight container for freezing.

White Chocolate Ganache:
In a heavy sauce pan, heat cream over medium-low heat until it simmers. Pour over chopped white chocolate and stir using a silicon spatula until it is well combined. At first, it will look like the ganache is splitting, but as you stir, the ganache will come together. Stir in butter. Continue stirring until smooth– as the mixture cools, it will begin to thicken. Once the mixture reaches the consistency of buttercream, transfer to a piping bag and pipe ganache in the center of the macaron.
Royal Icing
Prepare royal icing. To make a softer icing, slowly add water a few drops at a time until the consistency works for you. Using parchment triangles, pipe snowflake patterns onto the macarons. Brush with luster dust and serve

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MadalinePaulMadalina Paul is the blogger behind  Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.

 

 

 

 

 

 

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Video: Chuck Hughes’ Holiday Cooking Advice

It’s our final day of Chuck Hughes giveaways. For your chance to win a copy of Chuck’s book Garde Manger, check out the video and answer the question below. Good luck!

chuck-garde-manger

 

 

GIVEAWAY: We have one copy of Garde Manger to give away each day for one week. For your chance to win today’s contest, email giveaways@foodnetwork.ca with the answer to the following question.

What is Chuck’s top alternative to turkey?

 

Giveaway Rules
The following are the giveaway rules (“Rules”) for the Chuck Hughes cookbook giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until December 23rd at 11:59pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There is one prize available to be won each day, which consists of a copy of Chuck Hughes’ Garde Manger (“Prize”). The approximate value of the Prize is thirty dollars Canadian (CDN $35).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.

The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway

 

Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

 

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Family Fun: Crepes to Save the Day (Or Just Dinner)

The thing about crepes is, yes, you have to make them. But you can do it in advance. They can easily be reheated and they even freeze well. Plus, they’re easy to modify for breakfast, lunch or dinner, and work just as well for your family as they do for last-minute guests.

Crepes_Nutella_Banana
Of course, you can have your crepes sweet — with some lemon juice and powdered sugar (or Nutella and banana!) but for a quick, healthy dinner, you can roll them with scrambled egg and cheddar cheese or some asparagus and goat cheese, sautéed mushrooms and Parmesan… you get the picture: whatever is in the fridge. Perfect for no-fuss holiday meals.

Crepes_Asparagus

Recipe: Crepes
Makes about 8 crepes

Ingredients
1 cup flour
1 egg
pinch salt
2 tsp sugar
300 ml milk
2 tbsp melted butter

Crepes_Ingredients

Add the flour and pinch salt to a bowl, then add half the milk and the egg, all the while whisking until smooth. Now add the rest of the milk and whisk again until smooth. Now add the melted butter.

Crepes_Batter_Half

The most important thing about making a great crepe is allowing the batter to rest — allowing the starches from the flour to absorb the liquid and create a tender texture. Twenty minutes will do the trick but if it’s easier to make the batter ahead of time, you can even leave it overnight.

Crepes_Batter_Full

Note: the batter may thicken while resting. It should be the texture of light cream; if necessary, thin it with a teaspoon of water.

Crepes_Drizzling

Remember, your first crepe is your test crepe! If it comes out too thick, you can always thin the batter more.

Crepes_Not_Flipped

Heat a nonstick pan over medium. Add about a ¼ C batter (about a ladle’s worth) off the heat and rotate the pan until the batter spreads thin. Use just enough batter to coat the pan.

Crepes_Golden

Put the pan back on the stove and cook for about one minute. When the top of the crepe starts looking dry, flip it. The second side will need less time (maybe only a few seconds). When done, slide the crepe out of the pan and onto a warm plate. Keep the crepes in a warm oven, under foil, until ready to serve. Or, allow them to cool, then refrigerate; as needed, reheat them briefly in the microwave. Bask in your crepe glory!

Crepes

Recipe: Crepes
Makes about 8 crepes

Ingredients
1 cup flour
1 egg
pinch salt
2 tsp sugar
300 ml milk
2 tbsp melted butter

Instructions

  1. Add flour and pinch salt to a bowl. Then add half the milk and the egg, whisking all the while until smooth.
  2. Add the rest of the milk and whisk until smooth. Now add the melted butter.
  3. If making dessert crepes, add the sugar. The batter may seem very liquid but that is what you want. Cover and allow to rest a minimum of 20 minutes.
  4. The batter should be the texture of light cream. Thin it with a tsp of water if necessary.
  5. Heat your pan over medium. Drizzle in a bit of oil or butter. Add about a ¼ C batter (about a ladle-full) off the heat and rotate the pan until the batter spreads thin.
  6. Put back on the stove and cook for about one minute. Check for browning at the edges and then flip the crepe. It will need less time on second side.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.


 

 

 

 

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Video and Giveaway: Chuck Hughes on Cheesy Holiday Traditions

Do you have any fun family traditions during the holiday season? Check out what Chuck Hughes says about his own traditions and then answer the questionn below for a chance to win a copy of Chuck’s book Garde Manger.

chuck-hughes-traditions

 

 

GIVEAWAY: We have one copy of Garde Manger to give away each day for one week. For your chance to win today’s contest, email giveaways@foodnetwork.ca with the answer to the following question.

What does Chuck’s mom buy every year during the holidays?

 

Giveaway Rules
The following are the giveaway rules (“Rules”) for the Chuck Hughes cookbook giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until December 23rd at 11:59pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There is one prize available to be won each day, which consists of a copy of Chuck Hughes’ Garde Manger (“Prize”). The approximate value of the Prize is thirty dollars Canadian (CDN $35).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.

The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway

 

Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

 

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Christmas Dinner and Baking Tips from Elizabeth Baird and Rose Murray

This time of year is always filled with fun, friends, family, and of course, delicious food. That being said, there’s always a lot of pressure when it comes time to prep for that big dinner on Christmas Day. Clearly, any advice on how to make it a delicious success is always welcome.

Looking for some help, I chatted with two of Canada’s culinary veterans, Elizabeth Baird and Rose Murray, about all the hustle and bustle in the kitchen over the holidays. Aside from the 40 cookbooks they’ve collectively edited and published in the past few decades, you’ll probably recognize Baird as one of the hosts of ‘Canadian Living Cooks’. If anyone would have some solid tips on Christmas cooking, I knew it would be them. So, here they are…

Easy Christmas Eve Dinner
Rose Murray: Tourtiere. We always have it on Christmas Eve. It’s good for Christmas Eve because you can make it ahead, which is great. We have a lot of ‘make ahead’ hits in my family. Now my son makes it, so we go to his place. That’s much better! I love it!

Homemade Cranberry Sauce
Elizabeth Baird: Start out with some oranges, fresh cranberries, sugar and port. It’s very nice. A little bit of orange helps a lot!

Finishing the Side Dishes
Elizabeth Baird: There’s always a big scramble on top of the stove. Someone mashing the potatoes, etc…The turkey has to rest and needs to be carved before serving, so you can easily reheat all of your vegetables and what not [during that time].

Roasting the Turkey
Rose Murray: Make sure you thaw it out properly. There is nothing worse than a half-frozen turkey! Also, look inside and make sure to remove the bag of ‘goodies’ (giblets).

Elizabeth: Baird: Especially when they’re wrapped in plastic. That doesn’t do anything for the flavour of the turkey! (laughs)

Shortbread
Elizabeth Baird: With shortbread, it’s a long and slow process. So you can develop the butter flavours and not too sweet. It’s supposed to melt in your mouth.

Making Fruitcake Taste Better
Elizabeth Baird: What’s nice about a dark fruitcake is that it’s made with currants…so you get that really wine-y flavour, and then soak it in lots of rum! And, you have to test it as your maturing it, because, otherwise, how are you supposed to know if this rum is ok?

Hot Chocolate
Elizabeth Baird: Add a little bit of cinnamon and hot pepper. Just a smidgen! And, if you’re making it with cream and really good [quality] chocolate, you can’t go wrong!

The Cardinal Rule of Christmas Dinner
Elizabeth Baird: It’s once a year. It’s going to be a big cook. Just enjoy it. Give everyone a job. No personal martyrs!

You can find even more great tips and recipes from Elizabeth and Rose in their newest cookbook, ‘Canada’s Favourite Recipes’, which just came out last month and is available for purchase across Canada.

fruitcake

Rum-Soaked Dark Fruitcake
Elizabeth: Forget all those nasty, slanderous jokes about fruitcake. I suspect those who utter them have never tasted a good fruitcake. For their conversion, I offer a chock-full-of-goodness fruitcake, slightly adapted from Rose’s dark rum nut fruitcake, in her Christmas Cookbook, published in 1979.

Fruit and Nuts
3 cups (750 mL) chopped mixed candied peel
3 cups (750 mL) seeded Lexia or Muscat raisins
2 cups (500 mL) currants, rinsed and patted dry
1 ½ cups (375 mL) halved candied cherries
1 cup (250 mL) slivered blanched almonds
1 cup (250 mL) pecan halves, chopped
1 cup (250 mL) dark rum
¼ cup (60 mL) all-purpose flour

Batter
1 cup (250 mL) butter, softened
1 ¼ cups (300 mL) packed brown sugar
4 large eggs
2 tsp (10 mL) vanilla
1 ½ cups (375 mL) all-purpose flour
1 tsp (5 mL) each baking powder and cinnamon
½ tsp (2 mL) each salt, cloves and nutmeg

Aging
½ cup (125 mL) darm rum (approx)

Directions:
Fruit and nuts – Measure the peel, raisins, currants, cherries, almonds and pecans into a large bowl. Drizzle the rum over the fruit and nuts; toss. Cover and macerate (soak) at least 1 day or up to 3 days, stirring the mixture a few times a day, as time allows. Drain, reserving any liquid.

Batter – Line 13-x 9-inch (3.5 L) metal cake pan with 2 layers of parchment paper; set aside. Arrange 2 racks in the oven, one in the centre of the oven for the cake and the other in the bottom position. Place a large wide pan on the bottom rack; pour in hot water to come halfway up the sides. In a very large bowl, using a mixer, beat the butter until light coloured. Beat in the brown sugar, beating until fluffy. Beat in the eggs, one at a time, beating well after each addition. Mix in the vanilla.

In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, cloves and nutmeg. Stir a third of the flour mixture into the butter mixture, then the reserved soaking liquid, then the remaining dry ingredients in 2 additions to make a smooth batter.
Sprinkle the soaked fruit mixture with the ¼ cup (60 mL) flour; toss well. Scrape the batter over the fruit mixture and stir to distribute the batter evenly (although not generously) over the fruit mixture. Scoop into the prepared cake pan, pressing the fruit mixture firmly into the pan. Smooth the top.

Bake in the centre of a 300 degree oven until a tester inserted into the centre comes out clean, about 1 ½ hours. Let the cake cool in the pan on a rack. Remove the cake from the pan; peel off the parchment paper.

Aging – Place the cake on a rimmed baking sheet lined generously with plastic wrap. Cut a double thickness of cheesecloth big enough to enclose the cake. Wrap the cake with the cheesecloth and brush on enough rum to soak the cheesecloth. Wrap the cake in the plastic wrap and place in an airtight container. Store for at least 2 weeks, brushing the cheesecloth every few days with rum if time and budget allow, or until the cake is mellow and moist. The cake will keep for up to 1 year if refrigerated and doesn’t need more than an occasional redrenching with rum (unless, of course, the cook needs to sample the cake to assess how it’s mellowing).

After the cake has aged, remove the plastic wrap and the cheesecloth. Cut the cake crosswise into 6 rectangular logs. Wrap the logs in plastic wrap and store in an airtight container until ready to serve.
 

Video: Guy Fieri’s Holiday Baking Tip

Holiday baking is a huge part of this time of year, and to make it a little easier for you, we caught up with Chef Guy Fieri to find out what his top tip of the season is. Check it out!

 

Tweet us at @FoodNetworkCA and let us know what you like to bake for the holidays!

 

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Video and Giveaway: Chuck Hughes on Managing Holiday Stress

It’s our third day of Chuck Hughes giveaways, and this time the topic at hand is managing holiday stress. Watch the featured video and answer the question below to win a copy of Chuck Hughes’ cookbook Garde Manger.

chuck-holiday-stress

 

 

GIVEAWAY: We have one copy of Garde Manger to give away each day for one week. For your chance to win today’s contest, email giveaways@foodnetwork.ca with the answer to the following question.

What food does Chuck serve his guests when they first arrive at his house?

 

Giveaway Rules
The following are the giveaway rules (“Rules”) for the Chuck Hughes cookbook giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until December 23rd at 11:59pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There is one prize available to be won each day, which consists of a copy of Chuck Hughes’ Garde Manger (“Prize”). The approximate value of the Prize is thirty dollars Canadian (CDN $35).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.

The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway

 

Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

 

Related:

 

 

Duck Rillette Canapes with Tangerine Cranberry Sauce from Derek’s Kitchen

This canapé is delicious and just a little fancy – perfect for a New Year’s Eve party. It’s also a good way to use up any leftover cranberry sauce you might have from Christmas dinner. Duck and cranberries go so well together, and I put some tangerine in my cranberry sauce, which make it perfect dressing for duck rillette.

Rillette is a classic French preparation that is made from braised or confit meat, mixed with fat. The most common varieties are made with pork or duck. You can mix in any herbs and spices you want, but I like to keep this simple by adding some Dijon mustard. Rillette should be served at room temperature. Straight out of the fridge it will be hard, making it difficult to spread. Once it warms up, the fat will start to soften and the flavours and aromas will really start to come out. Perfectly tempered rillette will have a moist, melting texture.

I’ll be posting a couple more easy-make ideas for New Year’s Eve party treats in the next few days, but I must warn you that this recipe is a bit tricky. It takes a bit of planning to put together because the duck has to be cooked ahead of time and then allowed to chill overnight to give the fat time to set. Although it is a slow process, there is not much actual work involved. The duck takes a long time to cook, but only minutes to prepare.

One way to save yourself a bit of time is to buy pre-cooked confit duck legs. All you will have to do is warm the legs so that they are soft enough to work with, shred the meat and mix in the mustard and fat. The advantage to starting with raw legs is that they will give off far more fat than confit legs, making for a richer rillette. Also, raw duck legs are usually less expensive. Some grocery stores might only have the pre-cooked variety anyway, so don’t worry too much if that’s what you use. The guests at your New Year’s Eve party will still be impressed with how sophisticated your cranberry duck hors d’oeuvre are.

Prep time: 20 minutes
Cooking time: 2 1/2 hours plus 12 hours to chill
Makes about 15 bites

duckrillette

Ingredients:
2 duck legs
1 small onion
1 head garlic
1 tablespoon juniper berries
salt & pepper
2 tbs dijion
1 cup tangerine cranberry sauce
toast or crackers for serving

Instructions:
Preheat the oven to 300F
1. Quarter the onion and cut the head of garlic in half across the middle and place in a large pot or Dutch oven along with the duck legs and juniper berries. Add enough water to cover the legs half way. Cover with a lid or tin foil and place in the oven at 300F for 2 1/2 hours. When the meat separates easily from the bone, they are done.
2. Allow to cool on the kitchen counter for 30 minutes and then transfer to the fridge. The legs can be chilled in the same pot that you cooked them. If you transfer the legs to another container, make sure that you pour the broth & fat back over the legs so that the meat is covered as it chills to prevent drying. Chill overnight.
3. The next day, take the legs out of the fat. Put 3/4 cup of fat aside and allow it to come to room temperature.
4. Take the meat off the duck legs and shred it. Stir in the reserved duck fat and 2 tablespoons Dijon mustard. The mix should have the consistency of chicken salad.
5. Add 1 tablespoon of duck mixture onto each cracker or toast and top with 1 teaspoon of tangerine cranberry sauce. Serve immediately, or keep refrigerated to up to 2 days. Allow to come to room temperature before serving.

 

DerekBockingDerek Bocking is a professional chef with over 15 years culinary experience. On his blog, Derek’s Kitchen, he shares restaurant-style recipes for amateur gourmets to try at home, from quick and easy meals to more elaborate showstoppers.

 

 

 

 

 

 

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Video and Giveaway: Chuck Hughes on Festive Food Memories

Listen up, food lovers! We’ve got some exciting Chuck Hughes giveaways taking place this week! First, watch the featured video and answer the question below to win a copy of Chuck Hughes’ cookbook Garde Manger.

chuck-1

GIVEAWAY: We have one copy of Garde Manger to give away each day for one week. For your chance to win today’s contest, email giveaways@foodnetwork.ca with the answer to the following question.

Which sport does Chuck enjoy playing with his cousins during the holidays?

 

Giveaway Rules
The following are the giveaway rules (“Rules”) for the Chuck Hughes cookbook giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until December 23rd at 11:59pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There is one prize available to be won each day, which consists of a copy of Chuck Hughes’ Garde Manger (“Prize”). The approximate value of the Prize is thirty dollars Canadian (CDN $35).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.

The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway

 

Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

 

Related:

 

Roasted Scallion and Kielbasa Crostini from Dan’s Good Side

So I’ve been doing a series of events with Holt Renfrew in Calgary this month, highlighting some of the different gourmet preserves they have for the holiday season and using them in some simple, but delicious appetizer recipes. This past weekend, I used some of their specialty mustard with a crostini consisting of a little wilted greens salad, kielbasa sausage and roasted scallions.
scalionkielbasa
What you’ll need…

1 baguette (1/4′ sliced)
1 bunch scallions (ends trimmed, halved)
1 bunch spinach (blanched, loosely chopped)
1 head raddichio (shredded)
1/2 cup sauerkraut (loosely chopped)
1 lemon (zest and juice)
1 TSP sugar
1/2 pound kielbasa sausage (tihnly sliced)
1 TBSP grainy dijon mustard
salt and pepper
olive oil

Instructions:
1. Preheat your oven to 400 degrees to start things off. Spread out the baguette slices onto two baking sheets.
2. Drizzle lightly with olive oil, sprinkle with salt and pepper and let cook in the oven until the bread begins to turn golden and is nice and crispy, about 10-12 minutes. If oven room allows, pop the scallions into a small baking dish, drizzle with olive oil and let roast in the oven for the same amount of time. If not, just pop them in for 10 minutes after the crostini are done baking.
3. In a medium bowl, combine the spinach, radicchio, sauerkraut, lemon and sugar. Stir until well mixed. Season with salt and pepper and set aside for now.
4. Once the scallions have finished roasting, let them cool slightly, then give them a rough chop.
5.  In a small bowl, combine the scallions with the dijon mustard.
6. To assemble, place a small spoonful of the wilted greens salad on top of a crostini, then one slice of kielbasa sausage, finished with a touch of the mustard-coated scallions.
Now, go serve the bite-sized goodness to your friends!
Yields 72 pieces
Total prep time…25 min

 

Dan Clapson Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

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