3 Hors d’oeuvre Recipes – Simple, Delicious and Perfect for the Holidays! #TBT

Today, we’re throwing it back to some our all-time favourite Canapés, perfect for New Year’s and well, just about anytime! Try these out as you ring in the New Year with Family and Friends we’re sure they’ll be a Hit!

Beets with Goat Cheese Rolled in Pistachios

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

  1. Cook beets and cool.  Cut to size if you can’t find mini beets.
  2. In a small bowl, mix together the goat cheese and season with salt and pepper, to taste.
  3. Roll the cold beets in the goat cheese to coat.
  4. Roll the beets in pistachio crumbs to coat, arrange on a platter and chill before serving.

Dates Stuffed with Lemon Cream Cheese Wrapped in Prosciutto

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.


Seared Scallops with Edamame Mash and Sweet Potato Chips

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.



Recipe Development and Food Photography: Sara Kuntz
Cover Design: K9 Design

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