ultimate appetizers

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Kielbasa Canapés Ultimate Appetizers Collection www.homegrownontario.ca Ontario Meat & Poultry Veal Asparagus Bundles Prosciutto Parmesan Twist

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Post on 13-Mar-2016




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Ultimate Appetizers


  • Kielbasa Canaps

    Ultimate Appetizers


    Ontario Meat & Poultry

    Veal Asparagus Bundles

    Prosciutto Parmesan Twist

  • In bowl, whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.

    Place pork in re-sealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving 2 tbsp for basting.

    Preheat greased grill to medium-high or broiler to low setting. Grill or broil pork, turning until browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink remains in pork. Transfer to cutting board and let rest 10 minutes.

    Asian glaze: 1/4 cup sugar 50 mL1/4 cup soy sauce 50 mL2 tbsp hoisin sauce 25 mL2 tbsp rice vinegar 25 mL1/2 tsp Chinese five-spice powder 2 mL2 tsp sesame oil 10 mL1 tbsp grated fresh ginger 15 mL1 clove garlic, minced 12 tbsp honey 25 mL 1 lb Ontario pork tenderloin 500 g10 challah bread slices 101/4 cup melted butter 50 mL2 tart apples, thinly sliced 22 tbsp chopped chives 25 mL

    Tender, lean Ontario pork is most often considered a main course supper staple, but in this recipe, the classic pork and apple combination is modernized with fresh Asian flavour for an elegant hors doeuvre.

    Preheat oven to 400F (200C).

    Using a 2 1/2-inch (6 cm) round cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake until bread is toasted, about 7 minutes. Top each with an apple slice and bake 3 minutes more to soften apple.

    To assemble: Brush apple toasts with additional glaze. Cut pork in 1/4-inch (5 mm) slices across the grain. Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.

    Makes 20 pieces.

    Asian Glazed Ontario Pork Apple Toast

  • Ontario Prosciutto RollsAn elegant starter to serve with cocktails, these Ontario prosciutto rolls feature a distinct taste of toasted walnuts, sauted shallots and fragrant blue cheese all wrapped to deliver the perfect savoury bite.

    1 tbsp olive oil 15 mL1 large shallot, minced 12 cups chopped arugula 500 mL1/2 cup chopped, toasted walnuts 125 mL1/4 cup blue cheese 50 mL6 slices, Ontario prosciutto 6

    In large skillet, heat oil over medium high heat. Cook shallots until tender, about 5 minutes. Add arugula and cook until wilted, about 2 minutes. Let cool completely. Stir in walnuts and blue cheese.

    Spoon mixture over prosciutto slices. Roll up and slice into 1-inch (2.5 cm) pieces. Serve immediately or cover well and refrigerate for up to 1 day.

    Makes about 12 rolls.

    Chefs Tip: For added variety substitute blue cheese with your favourite borgonzola or crumbled goat cheese.

  • 1 lb boneless, skinless Ontario chicken thighs 500 g1 tbsp olive or vegetable oil, divided 15 mL1 tbsp soy sauce 15 mL1/2 tsp white wine vinegar 2 mL2 cloves garlic, minced 21/4 tsp fresh cracked pepper 1 mL12 large mushrooms 122 red peppers, cut into chunks 21/4 tsp salt 1 mL1/2 lb Ontario bacon, cut in half crosswise 250 g4 green onions, cut into 2-inch (5 cm) pieces 4

    Cube chicken to make twelve 1 1/2-inch (4 cm) pieces. In bowl, combine 1/2 tbsp (7.5 mL) oil, soy sauce, vinegar, garlic and pepper; add chicken. Marinate 20 minutes.

    Meanwhile, combine mushrooms and red peppers with remaining oil and salt; let stand for 20 minutes. Reserving marinade, wrap each chicken cube in bacon; thread onto 4 skewers alternating with mushrooms, red pepper and green onions.

    Place on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn; brush with marinade. Cook for 5 to 7 minutes or until chicken has an internal temperature of 160F (71C). Makes 4 servings.

    When having guests over for a special occasion or just a casual gathering, a simple appetizer will excite their palates. Made with Ontario Prosciutto, these easy twists are light, crispy and filled with the bold flavour of Parmesan cheese.

    Ontario Chicken & Bacon Brochettes

  • 1 can whole plum tomatoes 796 mL2 garlic cloves, chopped 21 tsp dried oregano 5 mL1 tsp dried basil 5 mL1-1/2 tsp salt, divided 7 mL1/4 cup finely ground bread crumbs 50 mL1/4 cup milk 50 mL1 egg, lightly beaten 11 lb ground Ontario veal 500 g1 cup coarsely grated onion 250 mL1/4 cup grated Parmesan cheese 50 mL1/4 cup chopped fresh parsley 50 mL1/4 tsp dried hot red pepper flakes 1 mL8 cocktail sized pieces, 8 bocconcini cheese 2 tbsp olive oil 25 mL

    Pulse tomatoes with their juice in a food processor until chopped. In a large heavy saucepan simmer tomatoes with garlic, oregano, basil and 1/2 tsp (2 mL) of the salt, uncovered, until thickened, about 20 minutes.

    Preheat oven to 400F (200C).

    Meanwhile, in a bowl combine bread crumbs, milk and egg. Let stand 5 minutes. Add veal, onion, Parmesan, parsley, red pepper flakes and remaining salt and gently combine with your hands. Form into 8 large meatballs, inserting a whole piece of bocconcini into the center of each.

    Even Nonna would approve of these authentic Italian meatballs. Made with lean Ontario ground veal and simmered in a rustic tomato sauce ,they feature a deliciously decadent centre of melted bocconcini cheese.

    Stuffed Ontario Veal Meatballs

    Brush each meatball with oil and arrange on a foil-lined baking sheet. Bake until golden, about 15 minutes.

    Gently transfer cooked meatballs to saucepan with sauce. Simmer meatballs in sauce until cooked through and flavours have combined, about 15 minutes. Let sit 5 minutes then serve.

    Makes 4 servings.

  • Ontario Lamb Grilled Eggplant RollsThese flavourful and charming Ontario lamb eggplant rolls can be served as a starter or a main course.

    1 large eggplant 11/2 tsp salt 2 mL

    Filling: 1/2 lb ground Ontario lamb 250 g1/2 cup minced onion 125 mL2 garlic cloves, minced 21 tsp dried crumbled oregano 5 mL1/4 cup chopped flat leaf parsley 50 mL1/4 cup minced black olives 50 mL4 oz goat cheese, crumbled 125 g

    Sauce: 1 cup chopped roasted red peppers 250 mL1/4 cup water 50 mL1 tbsp balsamic vinegar 15 mL

    Cut stem end from eggplant and slice lengthwise into 1/8 inch (0.3 cm) thick slices. Sprinkle with salt. Let sit in colander for 30 minutes; squeeze any excess liquid from eggplant.

    In a large skillet over medium-high heat, add lamb, onion, garlic and oregano. Stir often and break lamb into small pieces. Cook until browned about 6 minutes. Drain any fat. Let cool. Stir in parsley, olives and goat cheese.

    Combine roasted peppers, water and vinegar in blender. Pulse until smooth. Set aside.

    Working with one eggplant slice at a time, arrange 2 heaping tablespoons of meat filling into cut side of eggplant and roll up, securing with toothpick.

    Heat grill to medium high heat and grease. Add eggplant rolls and grill while turning until eggplant is softened and filling is heated through.

    Serve warm with roasted red pepper sauce.

    Makes 4 servings.

  • Pulled Ontario Pork

    3-1/2 lb Ontario pork shoulder 1.6 kg blade roast1/2 tsp each, salt and pepper 2 mL2 tbsp canola oil 25 mL2 onions, chopped 24 garlic cloves, minced 42 tbsp chili powder 25 mL2 tsp ground coriander 10 mL3 bay leaves 31/4 cup tomato paste 50 mL1 425 g can tomato sauce 12 tbsp packed brown sugar 25 mL2 tbsp Worcestershire sauce 25 mL2 tbsp cider vinegar 25 mL2 green onions, thinly sliced 2

    Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.

    In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients until onions are softened. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.

    Once cooked, transfer pork and tent with foil; let stand for 10 minutes. With two forks, shred or pull pork.

    A simple slow cooker recipe that produces pork so tender it melts in your mouth. Perfect for a family weeknight dinner served with a side salad, or a trendy appetizer garnished with caramelized onions.

    Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

    Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crust rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

    Makes 8 servings.

  • 4 slices rye bread with caraway seeds 41/4 cup grated fresh Parmesan 50 mL1/2 tsp each, salt and pepper 2 mL1 tbsp finely chopped parsley 15 mL1 lb Ontario pork tenderloin 500 g1 tbsp grainy mustard 15 mL2 tbsp canola or olive oil 25 mL

    In food processor, pulse bread to make fine crumbs, about 1 minute. Transfer to bowl. Stir in Parmesan, salt, pepper and parsley.

    Slice pork into 1/2 inch (1.25 cm) medallions (about 8). Rub each medallion with mustard and dredge in rye crumbs until completely coated.

    In large non-stick skillet, heat oil over medium high heat. Cook medallions until golden brown and pork is cooked so that just a hint of pink remains, about 7 minutes per side. Transfer to platter and serve with grainy mustard or apple sauce.

    Makes 4 servings.

    Juicy medallions of Ontario pork tenderloin are coated in a crisp mixture of rye, Parmesan and grainy mustard. To complete this hearty weeknight favourite serve with grainy mustard or apple sauce and oven roasted root vegetables.

    Rye Crusted Ontario Pork Tenderloin

  • 2 lbs Ontario turkey scaloppine 1 kg (About 4 large pieces)1/2 cup freshly grated Parmesan cheese 125 mL1 tbsp all purpose flour 15 mL1/4 tsp pepper 1 mL3 oz goat cheese 75 g1 jar (1 1/4 cup / 296 mL) roasted red 1 pepper, drained and patted dry 2 tbsp olive oil 25 mL

    Preheat oven to 400F (200C).

    Arrange a piece of turkey between 2 sheets of plastic wrap or waxed paper and pound with a meat tenderizer until about 1/4 inch (0.5 cm) thick. Repeat with remaining pieces. Set aside. In shallow dish or rimmed plate, combine Parmesan, flour and pepper. Set aside.

    Spread goat cheese over turkey. Top with a single layer of roasted red pepper. Starting with wide edge, roll up, jelly roll style. Secure roll with toothpicks at each end if necessary. Repeat with remaining turkey.

    Brush each roll with olive oil. Roll in Parmesan mixture.

    Arrange turkey rolls on a rimmed baking sheet. Bake in the centre of the oven until golden on the outside and turkey is cooked all the way through, about 15 minutes. Let cool completely before slicing about 1 1/2 inches (4 cm) thick. Serve immediately or serve cold.

    Makes about 24 pieces.

    This Mediterranean-inspired appetizer features lean Ontario turkey scaloppine rolled into a spiral and filled with creamy goat cheese, savoury red pepper and grated Parmesan.

    Ontario Turkey Spirals

  • 1 lb Ontario veal scaloppine (About 4 pieces) 500 g

    4 asparagus spears, blanched 4

    1/2 cup grated Asiago cheese 125 mL

    1/2 tsp freshly ground pepper 2 mL

    4 thin slices, Ontario prosciutto 4

    24 small sage leaves 24

    Salty prosciutto, nutty Asiago cheese and succulent Ontario veal scaloppine come together to make this appetizer wonderful for entertaining.

    Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you. Sprinkle with 2 tbsp (25 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals. Repeat process with remaining pieces of veal and ingredients.

    Heat grill to medium and grease. Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side. Let sit 5 minutes. Slice each roll into 6 pieces.

    Makes 24 pieces.

    Ontario Veal Asparagus Bundles

  • Ontario Kielbasa CanapsThis fun finger food requires little preparation. A fresh mix of crunchy beets and apple tops each canap, offering a contrast of textures and delicious flavours in each bite.

    1 apple, grated 1

    1 beet, grated 1

    1/2 celery stalk, minced 1/2

    1 tsp prepared horseradish 5 mL

    2 tbsp sour cream 25 mL

    24 1/4 inch (0.5 cm) slices, Ontario kielbasa 24

    1 tbsp minced chives or dill 15 mL

    In bowl, combine apple, beet, celery, horseradish and sour cream.

    Top each slice of kielbasa with about 1 tbsp (15 mL) of beet mixture. Garnish with chives or dill.

    Makes 24 pieces.

  • 1 frozen puff pastry, thawed 454 g pkg

    1/4 cup prepared pesto 50 mL

    1/4 cup fresh grated Parmesan 50 mL

    8 slices Ontario prosciutto 8

    1 egg, lightly beaten 1

    Preheat oven to 400F (200C).

    On a lightly floured surface, roll out the puff pastry to make two 10 inch (25 cm) squares.

    Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the Parmesan and lay half the pieces of prosciutto over top, in a single layer, breaking up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut each half into 1 inch (2.5 cm) strips to make 20 pieces. Repeat with remaining pastry and ingredients.

    Using your fingers, twist the pastry a few times, enclosing prosciutto, and lay each piece on a parchment-lined baking sheet, about 1 inch (2.5 cm) apart. Return to freezer for 10 minutes (this will help them keep their shape during baking). Brush with egg mixture and bake in oven until golden and puffed, about 15 to 20 minutes. Repeat with remaining twists. They can be stored in an airtight container, at room temperature, for up to two days. They can also be stored in the freezer, unbaked, covered, for up to 3 months and baked as above.

    Makes 40 pieces.

    When having guests over for a special occasion or just a casual gathering, a simple appetizer will excite their palates. Made with Ontario Prosciutto, these easy twists are light, crispy and filled with the bold flavour of Parmesan cheese.

    Ontario Prosciutto Parmesan Twists

  • 1 lb Ontario lamb loin, cut bite sized pieces 500 g2 tbsp olive oil 25 mL1 tbsp balsamic vinegar 15 mL1/2 tsp each salt and pepper 2 mL1 tsp chopped fresh rosemary 5 mL4 smashed dry-cured olives 420 fresh rosemary branches 2020 cherry tomatoes 202 medium zucchini, cut into ribbons 220 mini cocktail bocconcini 202 tbsp olive oil 25 mL1 tsp lemon zest 5 mL1/2 tsp ground cumin 2 mL1/2 tsp each coarse salt and pepper 2 mL

    In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour.

    Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch, then add a piece of lamb.

    Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers to coat. Grill, turning once, until lamb is medium-rare and cheese is melted, about 6 minutes.

    Makes 20 pieces.

    These colourful, delectable skewers are full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.

    Mediterranean Ontario Lamb Skewers

  • Filling: 2 tbsp vegetable oil, divided 25 mL1 lb ground Ontario veal 500 g1 cup finely chopped onion 250 mL1 clove garlic, minced 12 tbsp tomato paste 25 mL1/4 cup toasted pine nuts 50 mL1/4 cup currants 50 mL2 tsp ground cinnamon 10 mL1 tsp ground cumin 5 mL1/4 tsp ground coriander seed 1 mL1/2 tsp each salt and pepper 2 mL 1/2 package frozen 454 g pkg Phyllo dough, thawed1/2 cup melted butter 125 mL1 tbsp ground cinnamon 15 mL1/4 cup red pepper jelly 50 mL

    In non-stick skillet heat 1 tbsp oil. Add ground veal and cook. Remove veal from skillet; set aside. In same skillet, heat remaining oil; add onion and cook until onions are tender. Add garlic and cook one minute. Add tomato paste, pine nuts, currants, cinnamon, cumin and coriander seed and cook until onions are golden, approximately 10 minutes. Remove from heat and mix in cooked ground veal; season with salt and pepper.

    Preheat oven to 400F (200C).

    To assemble: Lay 1 sheet of Phyllo dough on a clean work surface brush with melted butter. Lay another sheet on top, and brush again with melted butter. Cut in half width-wise and cut each half again to make 4 pieces. Cover remaining dough with a damp towel to prevent drying out. Place a heaping tablespoon of filling at the top of each rectangle, leaving about 1/2 inch (1.25 cm) of Phyllo uncovered at either side of the filling. Fold edges of Phyllo over the filling and then roll Phyllo dough to form a cylinder. Brush with butter. Repeat with remaining dough and filling.

    Arrange rolls in a single layer on a parchment-lined or non-stick baking sheet and bake for approximately 12 minutes, turning, if necessary, to bake to an evenly golden colour.

    Allow to rest for 5 minutes before serving. Sprinkle with cinnamon and serve with a drizzle of red pepper jelly.

    Makes approximately 32 pieces.

    Mild Ontario veal easily absorbs the piquant Moroccan flavours of cumin, cinnamon and coriander; mixed with toasted pine nuts and wrapped in flaky Phyllo, these golden rolls are simply heaven.

    Ontario Veal BSteeya Rolls

  • 1 tbsp canola oil 15 mL3/4 cup finely chopped onion 175 mL1 egg 11/4 cup bread crumbs 50 mL1 tbsp grainy mustard 15 mL1 tsp dried rosemary 5 mL1/2 tsp crumbled dried thyme 2 mL1/2 tsp each, salt and pepper 2 mL1/2 cup crumbled goat cheese feta 125 mL1 lb ground Ontario bison 500 g8 slider buns (or 4 hamburger buns) 8

    In skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.

    Meanwhile, in large bowl, mix egg, bread crumbs, mustard, rosemary, thyme, salt and pepper. Add onions, feta, and bison; mix until just combined. Shape into four 3/4-inch thick patties.

    Place patties on greased grill over medium heat; close lid and grill for about 10 minutes, turning once, until thermometer inserted sideways into centre reads 160F (71C). Sandwich in buns with your favourite toppings.

    Makes 8 sliders or 4 burgers.

    Get the party started with bite-sized Ontario bison sliders. A great make-ahead dish, these appetizers are low in fat and big on flavour. Serve on their own or with slider buns and your favourite toppings.

    Mini Ontario Bison Burgers

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