Category Archives: Appetizers, Dips & Sauces

ASPARAGUS CHICKEN PUFFS

Asparagus Chicken Puffs
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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HONEY LEMON MARMALADE

This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.

Honey Lemon Marmalade
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Ingredients
  1. This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.
  2. 6 large lemons 6
  3. 11⁄2 cups water 375 mL
  4. 23⁄4 cups granulated sugar 675 mL
  5. 11⁄2 cups liquid honey 375 mL
  6. 1 pouch (3 oz/85 mL) liquid pectin 1
Instructions
  1. Using a vegetable peeler, remove rind from several of the lemons in wide strips; thinly slice to make 3⁄4 cup (175 mL). In a small saucepan, combine rind and water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rind is softened. Set aside.
  2. Remove remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. Place in a 4-cup (1 L) measure with any juice. Squeeze any juice from peel into the measure; discard peel. Add cooked rind with liquid and enough water to make 3 cups (750 mL) total.
  3. In a Dutch oven or a large, heavy-bottomed pot, combine lemon mixture and sugar. Bring to a full boil over high heat, stirring constantly to dissolve sugar. Stir in honey. Return to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent rind from floating.
  4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  5. This marmalade is best served after resting for 1 week. Makes about five 8-ounce (250 mL) jars.
Notes
  1. Tip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  2. Variation
  3. Lemon Marmalade: Replace the honey with granulaTip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  4. Serving Suggestion: Stir a spoonful or two into hot tea when you have a cold.
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That day was a total waste of makeup.

 

BRUSHCHETTA

Bruschetta
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Ingredients
  1. 2 Large Garlic Cloves, Chopped
  2. Salt & Pepper to Taste
  3. 1/3 Cup Olive Oil 75 ml
  4. 6 – 8 Roma Tomatoes, Coarsely Chopped
  5. Handful of Chopped Fresh Basil
  6. 24″ Baguette 61 cm
  7. Grated Provolone, Fontina or Mozzarella Cheese (optional)
Instructions
  1. n a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wodden spoon to make a paste. Stir in Olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread in half, lenghtwise. Brush each half with additional oil and place under a preheated broiler until golden brown. Spoon tomato mixture onto each half and drizzle with remaining oil. (If desired, sprinkle with grated cheese) Broil – watch carefully! Cut and serve immediately.
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A truly happy person is one who can enjoy the scenery on a detour.

Antipasto

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

Antipasto
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Ingredients
  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
Instructions
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
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 The Complete Best of Bridge Cookbooks, Volume 1

Bomb Shelter Croustades

These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!

Bomb Shelter Croustades
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Ingredients
Croustades
  1. 24 very thin slices of white bread
  2. 2 Tbsp. butter 30 mL
Mushroom Filling
  1. 3 Tbsp. onion, finely chopped 45 mL
  2. 1/2 lb. mushrooms, finely chopped 250 g
  3. 4 Tbsp. butter 60 mL
  4. 2 Tbsp. flour 30 mL
  5. 1 cup whipping cream 250 mL
  6. 3 Tbsp. dry white wine 45 mL
  7. 1/2 tsp. salt 2 mL
  8. pinch cayenne pepper
  9. 1 Tbsp. finely chopped parsley 15 mL
  10. 1 1/2 Tbsp. finely chopped green
  11. onion 22 mL
  12. 3 Tbsp. grated parmesan cheese 45 mL
Instructions
  1. Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
  2. Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
  3. To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.
Notes
  1. These tasty mushroom filled 'tarts' come from the wife of the architect who designed Pierre Trudeau's bombshelter!
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 Book Reference – Grand Slam (Page: 48)

Lee Hong’s Cucumbers

Excellent relish!

Lee Hong’s Cucumbers Excellent relish!
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Ingredients
  1. 3 Tbsp. salt (approximately)
  2. 1 cucumber
  3. 3 Tbsp. sugar
  4. 2 Tbsp. vegetable oil
  5. 1 thinly sliced Spanish onion
  6. 1/4 cup white vinegar
  7. 1/4 cup water
  8. Lee Hong’s Cucumbers
  9. Excellent relish!
Instructions
  1. Arrange cucumber slices in a bowl in layers salting between layers. Let stand 2 hours. Stand bowl under fawcet and let cool water run through gently until no salt remains. Drain well. Add sugar and oil. Mix and add onion, vinegar and water. Add more sugar or vinegar if not sweet or sour enough. Relish should stand a few hours before serving. Great with steak or chicken - hot or cold.
Notes
  1. Book Reference - Enjoy! (Page: 64)
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Artichoke Nibblers

A guaranteed hit – just don’t tell the guys about the artichokes!

Artichoke Nibblers
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Ingredients
  1. 2 – 6 oz. jars marinated artichoke hearts
  2. 1 small onion, finely chopped
  3. 1 garlic clove, minced
  4. 4 eggs, beaten
  5. 1/4 cup fine dry bread crumbs
  6. 1/4 tsp. salt
  7. 1/4 tsp. each: pepper, oregano and Tabasco sauce
  8. 2 cups grated sharp cheddar cheese
  9. 4 oz. jar pimento
  10. 2 Tbsp. snipped parsley
Instructions
  1. Drain liquid from 1 jar of artichoke hearts and discard. Drain liquid from the other jar into frying pan. Add onion and garlic and saute. Chop artichokes into quarters. Combine eggs, crumbs, salt , pepper, oregano and Tabasco sauce. Stir in cheese, pimento, and artichokes. Add onion mixture. Pour into 9″ square buttered baking dish. Sprinkle with parsley and bake at 325 F. for 30 minutes, or until lightly set. Cut in 1″ squares.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 57), Enjoy! (Page: 41)
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