Lab 1: Platter of Canapés

Please read the recipe before starting!

Ingredients:

• 75 mL (1/3 cup) cottage cheese, pressed

• 60 mL (¼ cup) sour cream

• 125 mL (½ cup) red radishes, finely grated

• 30 mL (2 T) chives, finely chopped

• some sprigs of parsley or dill

• pinch each salt and pepper (preferably white)

• butter, softened

• 8 whole rye bread slices (fresh or toasted lightly), crusts removed, each cut into 4 squares or rounds (using cookie cutter)

• 150 to 200 g (5 to 7 oz) sliced smoked salmon, cut to fit rounds or squares
  or 150 to 200 g tinned salmon, drained well

Method:

1. With a fork, mash cottage cheese with sour cream until almost smooth.

2. Place radishes in fine sieve; squeeze out liquid. Stir into cheese mixture together with chives, salt, and pepper.

3. Butter each bread piece lightly, and add salmon slices or a teaspoon of canned salmon.

4. Top with about 5 mL (1 tsp) cottage cheese mixture.

5. Garnish creatively.

Makes 32 canapés.

Please read the recipe before starting!

Ingredients:

• 80 mL (1/4 cup) toasted breadcrumbs

• 125 mL (1 cup) ditalini (mini-macaroni shapes), macaroni, or other small pasta

• 15 mL (1 T) unsalted butter, plus more for the tins

• 15 mL (1 T) all-purpose flour

• 75 mL (1/3 cup) whole milk, warmed

• 2 ounces sharp Cheddar, grated

• 2 ounces Gruyère, grated

• 1 large egg yolk

• 15 mL (1 T) heavy cream

• 5 mL (1 tsp) Dijon mustard (optional)

• salt and freshly-ground black pepper to taste

Method:

1. Preheat the oven to 220ºC (425ºF). Butter generously a 24-cup mini-muffin tin. Sprinkle the cups with breadcrumbs.

2. Bring a pot of salted water to boil. Cook the pasta until barely beginning to soften–early stages of al dente. Drain the pasta, rinse it under cold water, and return it to the pot.

3. Meanwhile, in a small saucepan over medium-low heat, melt 1 T butter. Stir in flour and cook for one minute while stirring constantly, or until the mixture is slightly beige and bubbly.

4. Increase heat to medium and slowly whisk in warm milk. Bring to boil, whisking almost constantly.

5. Reduce heat to low and simmer for two minutes. Add the cheeses to sauce in ½-cup amounts, stirring until the cheese melts before making another addition. Pour the sauce over the pasta and stir well.

6. Beat the egg yolk with the cream and mustard (optional), and stir it into the pasta.

7. Season with salt and pepper, and press the mixture into the prepared mini-muffin cups (you may not fill all 24 cups).

8. Bake the canapés for 10 to 12 minutes, or until the cheese sauce is bubbly and the tops are light brown. Let them rest for five minutes in the pan, then turn them onto a platter and serve warm.

The canapés can be baked, cooled, and refrigerated (tightly covered) for up to two days. Reheat in 190ºC (375ºF) until warmed through (seven to 10 minutes).

Please read the recipe before starting!

Ingredients:

• 45 mL (3 T) apple jelly

• 45 mL (3 T) vegetable oil

• 15 mL (1 T) balsamic vinegar

• 2 mL (½ tsp) dried thyme

• 2 mL (½ tsp) each salt and pepper

• 1 small pork tenderloin

• ½ apple, green-skinned

• 30 mL (2 T) lemon juice

• 75 mL (1/3 cup) light creamed cheese, softened

• 24 thin slices baguette, toasted

Method:

1. In a bowl, combine 15 mL (1 T) apple jelly, oil, vinegar, half of thyme, salt and pepper.

2. Add pork and turn to coat.

3. Cover and refrigerate for 30 minutes. (Make this ahead; refrigerate for up to 24 hours.)

4. Place pork in a small roasting pan, tucking the small end under. Roast at 220°C (425°F) until just a hint of pink remains inside – about 20 minutes.

5. Remove from pan and tent with foil; let stand for 10 minutes before slicing thinly. (Make this ahead; let the meat cool for 30 minutes. Wrap and refrigerate for up to two days.)

6. Core and slice the apple thinly. Cut each slice in half.

7. In a small bowl, toss apple half-slices with lemon juice to prevent browning.

8. Slice pork thinly.

9. In a separate small bowl, whisk together creamed cheese, remaining apple jelly, and thyme until smooth.

10. Spread 5 mL (1 tsp) on each toasted slice. Then, overlap two apple slices on top. Then, curl pork decoratively over apple slices.

Please read the recipe before starting!

Ingredients:

• 1/2 baguette (25 cm or 10 inches)

• 30 mL (2 T) extra-virgin olive oil

• 1 mL (1/4 tsp) salt (just a shake!)

• 1 mL (1/4 tsp) pepper (perhaps two or three shakes!)

Topping

• 2 T (30 mL) Dijon mustard

• 2/3 cup (150 mL) drained sauerkraut

• 12 (8 oz or 250 g) thin slices smoked meat, cut in half

• 24 small slices Gruyère cheese

Method:

1. Cut the baguette into 20 to 24 slices about 5 mm (¼ inch) thick.

2. Place slices of bread on a baking sheet. Brush with oil; sprinkle with salt and pepper.

3. Broil slices, turning once, until crisp and golden – about three minutes.

4. Add topping:

a. Brush oiled side with mustard.

b. Top each slice with about 5 mL (1 tsp) sauerkraut, half a slice of smoked meat, and one slice of cheese. If desired, broil until the cheese is bubbling and melted – about one minute.