Yaaas queens, it’s December! The month to indulge full speed. Until New Year’s Eve rolls around and we vow to go to the gym and not indulge for the next 11 months. (Speaking of which – grab a gym towel from my girl Emma at Mondays.co.nz so when that time rolls around, your all sorted and inspired by a pretty and very Instagrammable sweat soaker)
I’m a solid lover of a good graze in any shape or form. The platter has been a specialty of mine since I was 11, it’s all the good things in life spread out beautifully on a plate, and you really can’t go wrong. BUT in my old age, I’m finding whenever I put out a platter before dinner… Everyone is too full to touch dinner… (portion control, not my strong point) So lately I’ve been enjoying the more restrained and delicate version of pre-dinner nibbles – The canapé! Otherwise known as a tapa, Doo dad, hors d’oeuvre, tidbit, a wink, or suggestion. The mouthful-sized morsels must be perfectly balanced flavor-wise – also just in general, don’t build the thing so it’ll topple over, that ain’t classy.
I have to admit, I had negative emotional energy towards canapés, caused from working in catering in Auckland for a few years. We would some days put together literally thousands of the bite-sized bastards, destroying our backs (and souls) in the process. However, I think my recent foray into the canape has proven me cured of the bad vibes, and we all enjoyed some palate teasers before dinner without anyone getting the cheese or meats sweats before I had served the main course.
One of my favourite combos will always be tomato, fresh basil, and Mozzarella. Whether it’s on a skewer, as a salad, or all melty on a pizza, the wholesome trio is always top-notch (If seasoned properly of course, for what is a tomato, but a vehicle for man grind)
Hot smoked salmon on a blini (bite-size pikelets – conveniently cooked by my main man Marcel’s – perfectly acceptable if you would rather not waste an hour making tiny pancakes) is of course an 80’s classic, and rightfully deserves its place amount the canapé hall of fame. Champagne and salmon blinis will always make you feel fancy, no matter what the occasion.
A new delight I’ve discovered is a sharp Cheddar paired with our beetroot relish, a slither of chorizo, and a couple of thyme leaves. this combo is sure to be a hit, and the vibrant colour looks good on the gram. And let’s be real, if your going to slave for an hour these have to be gram-worthy.
Sweet canapes also make for a perfect end to an evening. the caramilk mousse and strawberry brandy snap baskets were a huge hit, and on a platter with some Magnolia Kitchen fudge, fresh summer fruit, and some of those fancy AF raspberry dusted skinny chocolate almonds (don’t know why they are called skinny, when their tastiness makes you eat the whole bag) Make the mousse or fillings beforehand, and the platter will only take ten minutes to put together, and no dessert plates means less dishes – more time to smash mojitos.
- 16 Seed crackers Homemade or brought
- 1/2 block Tuteremoana black waxed cheddar or similar sharp cheddar
- 1/2 jar P & M beetroot relish
- 16 thin slices Chorizo optional
- Fresh thyme
- Man grind & Pepper
-
These ones are easy - Just thinly slice the cheddar, lay out the crackers and build them up -
Chorizo - Cheddar - Beetroot relish - Sprinkle with fresh thyme leaves - Season with man grind and black Pepper.
-
Move to a clean serving platter and serve.
- 16 Blinis bite sized savoury pikelets
- 80 gm Cream cheese room temp
- 80 gm Tartare sauce
- 200 gm Hot smoked salmon
- 3 tbl Capers
- 1/4 Red onion
- Basil or dill to garnish
-
Mix the cream cheese and tartare sauce together until a smooth spread has formed. Lay out the blinis and slather them generously but tidily with this mixture.
-
Divide the hot smoked salmon into chunks and flake it slightly with your finger tips so it spreads and flattens a little with the grain. divine between the blinis.
-
Now time to make them beautiful - Half your cares and top each one with two halves. Cut your onion into a wedge, and very finely slice. Add one tiny slice to each piece.
-
if y=using dill, break a .5cm leave off and top each blini with one of these. I used basil, and really enjoyed the fragrance it brung - I stacked four large basil leaves and finley sliced, then sprinkled Over the top.
-
Season all morsels with man grind and fresh cracked pepper, then move them onto your serving platter, and serve immediately.
- 180 ml Cream
- 1 block Caramilk chocolate
- Sweet Dukkah
- 8 Strawberries
- 8 Mini brandy baskets
-
Break up the chocolate, and add to a bowl with 50 ml of the cream.
-
Melt in the microwave in 20 second bursts until its a completely smooth, melted ganache
-
Whip the rest of the cream to firm peaks, while the ganache cools down.
-
When completely cool fold the whipped cream and ganache together. Don't panic if it starts to look sloppy, it will firm up nicely in the fridge as long as your cream was firm and ganache cool. Let it set for at least three hours.
-
When ready to serve, spread out the brandy baskets, and scoop a tablespoon of mousse into each one.
-
Remove the stalks from the strawberries, quarter them and top each basket it a couple of slices. Sprinkle generously with the sweet dukkah (optional) and serve.
- 4 mini brioche Just use slices or slice up buns as alternative
- 1/2 Jar P & M garlic and herb butter
- 4 Tomatoes
- 2 balls Fresh mozzarella
- Fresh basil
- Man grind & Pepper
- 2 Tbl P & M Aioli
- 1 Tbl Basil pesto
-
Half the brioche lengthways, and brush with garlic and herb butter. I chargrilled mine until toasty both sides, on my KitCo grill pan. Let the butter melt and soak in.
-
Mix the aioli and pesto together, and spread the bases on the toasted brioche.
-
Slice the tomatoes and mozzarella thinly, and layer across each brioche. I used the fresh basil along the bottom, so it provided a barrier from the wet tomatoes making the bread soggy.
Each Slice got three slices of tomato, mozzarella and basil, layered on an angle.
-
Season each piece with man grind and pepper & Serve.
Favorite