BRAVING THE ELEMENTS
A melting pot of
hors’doeuvres
BY JULIE ST. JEAN
GOURMET COOK — KIMBERLEY, BC
CHRISTMAS IS ABOUT gathering family and friends. Make entertaining
easy this season by planning ahead and keeping it simple with these
flavourful light bites. Working with phyllo pastry and a variety of fillings
means these hors’doeuvres can be prepared ahead of time, frozen and
baked just before eating. Baked, not fried is also a little easier to digest.
Here are some globally influenced ideas that allow you to host and enjoy
the holidays.
MARINATED CHEVRE
This will quickly become a staple. Left in 500 g mixed wild mushrooms (cremini,
the refrigerator it is the perfect snack for portabella, porcini)
last minute drop-ins. 1 lg shallot or 1/4 c onion
2 cloves garlic
100g log of chevre or Canadian goats 2 tbsp (30ml) olive oil
cheese 2 tbsp (30ml) chopped fresh rosemary
15g (1/4 cup/60ml) sun dried tomatoes and thyme
2 cloves fresh garlic, thinly sliced 1 tsp (5ml) kosher salt
1/2 cup (125ml) olive oil 1 tsp (5ml) fresh ground black pepper
Coarse sea salt 1 pkg (397g) puff pastry
Fresh ground black pepper 1/2 cup (125ml) grated gruyere
Fresh basil, roughly chopped 1/2 inch apart and bake in a preheated 400
By hand or in a food processor finely degree oven for about 10 minutes or until
If necessary, re-hydrate sun dried chop mushrooms, shallot and garlic. Heat edges are golden and pastry is cooked.
tomatoes by soaking in 1/4 cup of hot olive oil in a skillet over medium heat. Add Makes 24 bites per roll.
water for 15 minutes. Remove from water mushroom mixture, herbs salt and pepper.
and squeeze dry. Cut into thin slices. place Cook until moisture has evaporated, reduce ASPARAGUS PROSCIUTTO SPEARS
chevre whole in a shallow serving dish with heat to low and cook for 15-20 minutes, Omit the prosciutto to turn this into an
at least 1 inch sides. stirring occasionally. elegant vegetarian option by adding a little
Arrange sun dried tomatoes and garlic Let mixture cool. Roll out puff pastry into extra parmesan.
around the bottom. Cover with olive oil. 2 8x12 sheets. place the long side of pastry
Make sure garlic is submersed in oil to keep towards you. Spread 1/2 cup of duxelle 8 asparagus spears, blanched
it from spoiling. Sprinkle with sea salt and across pastry leaving a 1 inch border along 8 thin slices (100-125g) prosciutto
pepper. Just before serving garnish with the top. Sprinkle with half of the grated 4 sheets phyllo pastry
fresh basil. Serve with crackers or fresh cheese. Lightly brush the border at the top 1/2 cup (125ml) melted butter or olive oil
sliced baguette. with melted butter or water. Starting from 1/2 cup (125ml) grated parmesan
the bottom tightly roll pastry over duxelle Lay 1 sheet of phyllo pastry on counter
WILD MUSHROOM SPIRALS and cheese and continue rolling towards the with short side towards you. Brush lightly
Use any variety of your favourite top. Repeat with remaining pastry. Before with melted butter. Fold top half of pastry
mushrooms and make extra of this duxelle. slicing, freeze for at least 1/2 hour or for over bottom half to form a rectangle.
Keep it on hand in the freezer to use as a up to 2 weeks. With a sharp thin blade cut Brush lightly with melted butter. place
flavour enhancer for pasta sauce, soups, 1/4 inch slices on a diagonal. Line a baking approximately two slices of prosciutto
jus’ or anything you can think of. sheet with parchment paper. place spirals along the bottom from side to side.
44 CALGARY >> WINTER 2008/2009
www.CalgaryOutdoors.ca
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