....share-worthy recipes from our cocktail party....
Champagne Cocktail
1 Serving
Angostura bitters
Sugar lump
25 milliliters Brandy
Dry champagne
Instructions
In a champagne glass, place the sugar at the bottom, coat it with the angostura bitters and pour the brandy on top. Top up with the champagne. Optional -- dress with an Orange zest curl or Lemon zest curl.
White Bean & Artichoke Dip
This is a healthy dip with a little healthy fat and lots of fibre. Do not use the marinated artichokes with this recipe. Serve with pita chips or your favourite crackers.
6 Servings
2 cups 1 (15 ounce) can cannellini beans, drained and rinsed
14 1/2 ounces artichoke hearts drained and rinsed
1 small garlic clove minced
2 tablespoons lemon juice
3 tablespoons parmigiano-reggiano cheese grated
1 teaspoon fresh rosemary chopped
2 tablespoons olive oil
salt
pepper
cayenne pepper
In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
Blend in the cheese and rosemary; season with salt and pepper.
Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.
Shrimp Nachos
4 Servings
1 tortilla chip for every shrimp
1 batch (2 cups) guacamole
1 batch lime or lemon garlic shrimp(recipe follows)
2 green onions (sliced)
1 1/2 cups Monterrey jack cheese (grated)
1 handful parsley (optional)
1. Place a small spoonful of guacamole on top each tortilla followed by one shrimp per tortilla chip.
2. Sprinkle the green onions over the tortillas followed by the cheese.
3. Bake in a preheated 350F oven until the cheese melts, about 5-7 minutes.
4. Serve immediately garnished with parsley along with the remaining guacamole for dipping.
Lemon or Lime Garlic Shrimp
4 Servings
1 pound large raw shrimp (26-30) peeled, deveined
Juice and zest of two lemons or limes
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon capers
Garnish: lemon or lime zest
Clean shrimp, if necessary, and poach until pink. Cool in ice. Remove shrimp from ice. Let shrimp drain off water.
In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers.
Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving.
Garnish with lemon zest and parsley.
Smoked Salmon with Black Pepper Potato Chips and Lemon Crème Fraîche
Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter.
4 Servings
1/4 cup crème fraîche or sour cream
1 1/2 teaspoons finely grated lemon peel
16 large black pepper or salt-and-pepper potato chips
1 4-ounce package thinly sliced smoked salmon cut into 16 pieces
Chopped fresh chives
Stir crème fraîche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème fraîche atop salmon on each chip and sprinkle with chives.
Herbed Cream Cheese Balls
8 oz cream cheese at room temperature
1 tsp cracked pepper
4 tbsp chopped fresh basil
3 tbsp finely chopped sun-dried tomatoes
2 tbsp finely chopped pecan pieces
tooth picks
Combine the cream cheese and cracked pepper in a bowl and mix thoroughly. Form into small balls and place on parchment paper lined tray. Freeze for 15 minutes.
Meanwhile combine basil, sun-dried tomatoes and pecan pieces in a bowl. Remove cheese balls from freezer and roll in herb mixture; insert toothpick or small skewer into each. Refrigerate until ready to serve.
Gingerbread Caramel Corn
This is a combination of two recipes; one with not enough sugar and gingerbread flavour, and one with the perfect amount of sugar and no gingerbread flavour. I feel that most homemade caramel corn has too much corn and not enough caramel. This recipe is perfect.
30 servings
15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup light molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently.
Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan!
Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers.
BON APPÉTIT
