Spring Apps!

Strawberry cream cheese tartlets 

Bakeapple panna cotta

Spring is in the air and summer is just around the corner. One way to get ready is by stuffing a few quick app ideas up your sleeves for your next gathering. Last weekend I was at the Wilds golf resort in Holyrood, Newfoundland and I whipped up these tasty morsels:

Mini crab cakes, Spiced rum pork tenderloin & Smoked salmon wonton flowers crisps




Wipe the drool off your face and scroll down no further.......here are the recipes:

Mini Crab Cakes with Maple Dijon Aioli

500g      crab meat

1 cup     panko crumbs

¼ cup    mayo

1 Tbsp   Worcestershire sauce

1             egg

sriracha hot sauce to taste

Salt and pepper to taste

Canola oil for frying

AIOLI

1 cup     mayo

2 Tbsp   lemon juice

1 tsp      lemon zest

1 Tbsp   Dijon mustard

2 Tbsp   maple syrup

Garnish: freshly chopped chives

1.       Mix first 5 ingredients in a bowl season with sriracha, salt & pepper to taste

2.       Shape crab cakes to 1 oz cakes and coat with additional panko crumbs

3.       Heat ¼ cup oil in a skillet and fry on medium heat until lightly golden on both sides

4.       Mix all aioli ingredients in a small bowl

5.       Serve aioli on top of crab cakes. Garnish with chopped chives.

Smoked Salmon Wonton Flower-cups with Guacamole Ricotta Cheese filling

300-400g             smoked salmon

1 package            wonton wraps

1 cup                    guacamole

2 cups                   ricotta cheese

1 lime                   juice & zest

Season with salt and pepper

Cooking spray

Garnish: freshly chopped dill

1.       Preheat oven to 375F

2.       Spray a mini cupcake pan and  line with wonton wrappers and coat with more cooking spray

3.       Bake wonton cup for 7-10 minutes until crispy

4.       Combine guacamole, ricotta cheese, lime juice and zest then season with salt & pepper

5.       Fill each cup with the cheese mixture and top with small pieces of smoked salmon then garnish with chopped dill.

Spiced Rum & Blueberry Glazed Pork Tenderloin with Sweet Potato Parsnip Puree

1 Tbsp   whole grain Dijon mustard

1 Tbsp   Hungarian paprika

1 Tbsp   maple syrup

Season with Salt & pepper

1 oz        spiced rum

2 pieces pork tenderloin

Glaze:

1 cup     blueberries

¼ cup    water

2oz         spiced rum

¼ cup    sugar

 3 Tbsp  cornstarch mixed with 6 Tbsp water

Puree:

2 cups   chopped sweet potato

1 cup     chopped parsnip

Season with maple syrup, salt & pepper

1.       Marinate pork with first 5 ingredients and bake in a preheat oven at 375F for 35-40 minutes then let rest for a few  minutes

2.       While pork is roasting, combine first 4 of the glaze ingredients in a small sauce pan and simmer

3.       Add cornstarch slurry to thicken glazed as desired

4.       Also while the pork is in the oven, boil the sweet potato and parsnip until soft. Drain and puree with a hand blender and season with maple syrup, salt and pepper to taste

Bakeapple Panna Cotta

1/2 cup skim milk

1 (.25 ounces, or 7grams) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

1 1/2 teaspoons vanilla extract

1.       Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

2.       In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

3.       Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

4.       Unmold the panna cotta by dipping the ramekins in a small bowl on hot water to loosen then invert onto a small dessert plat

5.       Top with bake apple(cloudberry) jam or syrup, then garnish with fresh mint leaves

Strawberry Cream Cheese Mousse Tarts  

Mousse:

2 blocks                light cream cheese

2 cups                   light whipped topping

¼ cup                    water

½ cup                    icing sugar

1 package            strawberry Jello powder

1 tsp                      vanilla extract

2 boxes                                mini tart shells

Garnish: Sliced strawberries, mini chocolate chips, dusted icing sugar

1.       Mix all mousse ingredients in a mixer until smooth with no lumps

2.       Refrigerate mousse for 4 hours

3.       Bake mini tarts shells according to package directions and let cool

4.       Using a piping bag, fill the tarts shells with strawberry mousse

5.       Garnish with a slice of strawberry, decorate with a few mini chocolate chips or sprinkles, then dust with icing sugar 

TamGood's wallpaper from http://www.nlreda.ca/