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3 Flavourful Canapés to Ring in the New Year | By Sara Kuntz

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New Year’s Eats
3 Flavourful Canapés to Ring in the New Year

By Sara Kuntz

[dropcap]E[/dropcap]very year the end of December comes with a number of options for New Year’s celebrations. I find the best way to celebrate the New Year is with a handful of great friends and lots of food and champagne. For most people, New Year’s parties are one last chance to celebrate before another year begins. This is why I always have a couple canapés handy that don’t take a lot of time so you can enjoy the fun too! Try to offer a meat, seafood and vegetarian option. My go to canapés usually involve some components that can be bought so you can spend less time in the kitchen and more time with your friends. Dates, prosciutto and lemon cream cheese go together beautifully and are the easiest of the three to make. Beets rolled in goat cheese and crushed pistachios are a little more intensive but they can be made ahead. The last canapé involves small seared bay scallops, a light edamame mash and store bought sweet potato chips. Easy and delicious! Here is to a wonderful 2015!

Beets with Goat Cheese Rolled in Pistachios

decemberbeets

Yield 1 Dozen

Ingredients

1 cup goat cheese, room temperature
Salt and black pepper, freshly ground to taste
12 mini beets or beets cut to a one-bite size
¼ cup green raw pistachios, pulse to a uniform crumb size
 

Method

Cook beets and cool. Cut to size if you can’t find mini beets.

In a small bowl, mix together the goat cheese and season with salt and pepper, to taste.

Roll the cold beets in the goat cheese to coat.

Roll the beets in pistachio crumbs to coat, arrange on a platter and chill before serving.

 

Seared Scallops with Edamame Mash and Sweet Potato Chips

searedscallopsdec

Yield : 24 pieces

Ingredients

1/2 cup edamame*, steamed and mashed
Salt and black pepper, freshly ground to taste
½ Lime, juiced
12 bay scallops**, cleaned, seared and cut in half
24 Sweet Potato Chips***
 

Method

Cook edamame and cool. In a small bowl mash the edamame and season with lime juice and salt and pepper, to taste.

Remove the beard, season and sear bay scallops. Set aside.

Find enough sweet potato chips that are flat or can handle the mash and scallops. Top with mashed edamame and place a half of a bay scallop (seared side up) on top.

Garnish with sprouts or a delicate green herb like parsley or chive, arrange on a platter and serve.

*I use Pristine Gourmet Ontario frozen edamame, but any kind will do.
** Try to buy wild caught scallops from Hooked Inc. or another ethical seafood supplier.
*** I buy Terra brand, they are easy to find these days. If not make your own, but there is no need to these days!
 

Dates Stuffed with Lemon Cream Cheese Wrapped in Prosciutto

stuffeddatesdec

Yield  1 Dozen

Ingredients

½ cup cream cheese, room temperature
1 Lemon, zest and juice to taste
Salt and black pepper, freshly ground to taste
12 Medjool dates, pitted
6 thin slices prosciutto, halved lengthwise
 

Method

In a small bowl, mix together the cheese, lemon zest and juice to taste. Season with salt and pepper, to taste.

Slice the dates ¾ of the way through and gently pull the pit out. Stuff with about half a teaspoon of the cheese mixture and close the dates gently.

Wrap a piece of prosciutto around each date, arrange on a platter and serve.

 

See this Recipe Plan in Village Living Magazine

See Past Issues of Village Living Magazines Click Here

sarakuntz

Sara Kuntz is a Culinary Nutritionist who is an advocate for sustainable, delicious, nutrient0dense, whole foods in everyday kitchens. sarakuntz.com

Photography by Sara Kuntz.

3 comments

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