Ingredients

• 3, 2 oz (60 g) portions of fresh Albacore tuna
• 1 tbsp (15 mL) olive oil
• 1/2 tsp (2 mL) black pepper
• 1 clove garlic, minced
• 1/2 tsp (2 mL) thyme
• 1/2 tsp (2 mL) tarragon
• 1 anchovy, chopped
• Lemon juice
• 2 tbsp (30 mL) pitted black olives
• 1 tbsp (15 mL) capers
• Sea salt
• Shaved fennel
• A mixture of baby greens with some fresh herbs and sprouts

Directions

Flatten the tuna between parchment paper or plastic wrap. Combine olive oil with black pepper, garlic, thyme, tarragon and anchovy. Brush on fish, squeeze on lemon juice. Garnish with olives, capers, and a touch of sea salt. Top fish with fennel and greens; add a little olive oil and lemon to greens.

Serves 3

Ingredients

• 4 ripe tomatoes, stemmed and halved
• Olive oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 mL) balsamic vinegar
• 1/4 cup (60 mL) breadcrumbs
• 1 tbsp (15 mL) fresh parsley, chopped
• 1 tbsp (15 mL) fresh oregano, chopped
• 1 tbsp (15 mL) fresh tarragon, chopped
• 1 tsp (5 mL) whole black peppercorns
• 1 tsp (5 mL) sea salt

Directions

Preheat oven to 350 F (180 C). Cover a baking sheet with foil and place cut tomatoes facing upwards onto sheet. Drizzle tomatoes generously with olive oil and sprinkle each one with shallots, garlic and vinegar. Bake in oven for 1 hour or until soft (will depend on size of tomatoes). Remove from oven and let cool. Heat 1 tbsp (15 mL) of olive oil in a skillet set over medium heat and toast breadcrumbs until golden. Dust tomatoes with breadcrumbs and herbs. Season with fresh cracked pepper and sea salt. Serve two halves to each person with a little of the reserved liquid from the baking sheet drizzled on top.

Serves 4

Ingredients

• 1 tbsp (15 mL) unsalted butter
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 1 large yellow onion, thinly sliced
• 1 tbsp (15 mL) fresh thyme leaves
• 1/2 sheet frozen puff pastry
• 1 egg yolk
• 3 black olives, halved
• 3 grape tomatoes, halved

Directions

Preheat oven to 400 F (200 C). In small skillet set over low heat, combine butter, Dijon and honey; heat until butter melts. Add onions and cook until they are a deep golden brown colour, approximately 15 minutes. Stir in thyme leaves. Remove from heat and let cool to room temperature.

Defrost puff pastry. Cut into desired shape; prick with fork and brush with egg yolk. Place a spoonful of onions on tart base. Top with an olive and tomato. Bake in oven 8 to 10 minutes or until puffed and golden brown. Let cool slightly before serving.

Makes 6 canapés.

Serves 4 – 6

Credit: Recipe by Claire May

MORE LIKE A MOUSSELINE THAN A PT�, THIS IS RICH, SMOOTH, UNCTUOUS AND UTTERLY DELICIOUS. USE LAMB, PORK LIVER OR CHICKEN LIVER AS YOU WISH. IF YOU WANT TO CHANGE UP THE TEXTURE, ENHANCE IT WITH REHYDRATED SLIVERS OF DRIED CHERRIES, FIGS OR APRICOTS, AND MINCED FRESH CHIVES

Ingredients

• 1 lb (500 g) chicken, lamb or pork liver
• Oil or butter for the pan
• 1 tbsp (15 mL) kosher salt
• Freshly cracked pepper
• 1/2 cup (125 mL) melted butter, cooled
• 4-6 tbsp (60-90 mL) whipping cream
• 2 tbsp (30 mL) Armagnac or port
• 1/2 cup (125 mL) minced dried figs, cherries or apricots, rehydrated, optional
• 2 tbsp (30 mL) minced fresh chives
• Melted butter for the top, optional

Directions

Sauté the liver in oil (or butter), turning once, until still pink. Remove from the pan and season to taste with salt and pepper; allow it to cool, then purée in a food processor. With the blade running, add the butter, cream and alcohol. Stir in the optional dried fruit and chives. Pack into a handsome crock and smooth the top surface. Top with melted butter if desired. Chill.

Serves enough to fill a 3-cup crock

Credit: dee Hobsbawn-Smith

Ingredients

• 3 cups (750 mL) fresh tomatoes, diced
• 1 tsp (5 mL) salt
• 2 tsp (10 mL) fresh oregano, chopped
• 1/2 tsp (2 mL) pepper
• 1/2 cup (125 mL) extra-virgin olive oil, divided
• 1 1/2 tsp (7 mL) garlic, chopped
• 1 tsp (5 mL) chile flakes
• 2 tsp (10 mL) fresh basil, chopped
• 2 tsp (10 mL) fresh parsley, chopped
• 1 loaf of French bread (or baguette) sliced into 1″ (2.5 cm) pieces
• Garlic cloves
• Butter

Directions

Place tomatoes in a strainer; place in fridge overnight to drain. In a large bowl, combine drained tomatoes, salt, oregano and pepper. In a sauté pan set over medium heat; add garlic, oil and hot chile flakes; cook until garlic turns golden brown. Remove from heat and let cool to room temperature. Add garlic mixture to tomato mixtures and stir well to combine. Add basil and parsley and mix again. Cut bread into slices and briefly toast. Rub a small amount of fresh garlic on the bread slices as well as a little butter. Spoon tomato mixture onto bread and serve immediately.

Ingredients

• Balsamic Reduction

  • 1/2 cup (125 mL) balsamic vinegar

• Caramelized Onion & Goat Cheese Tart

  • 1 medium onion, peeled and cut in half horizontally
  • 1 tbsp (15 mL) melted butter
  • Pinch of sea salt
  • Pinch of cracked pepper
  • 1/4 tsp (1 mL) sugar
  • 1 package of frozen puff pastry, thawed
  • 1 egg beaten with 1 tbsp (15 mL) water
  • 1 oz (30 g) goat cheese
  • 1 oz (30 g) Brie

Directions

Balsamic Reduction:
Bring balsamic vinegar to a boil in a saucepan set over medium-high heat. Reduce to medium heat and reduce by half, or until the vinegar gets quite syrupy. Let cool to room temperature before drizzling
on tart.

Caramelized Onion & Goat Cheese Tart:
Preheat oven to 425 F (220 C). Brush the peeled onion with butter and dust with salt, pepper and sugar. Place onto a baking sheet and cook in oven for about 40 minutes or until golden.
Cut a 6″ (15 cm) round from the puff pastry and place on an inverted large muffin cup (or brioche mold). Brush with egg wash. Bake in oven until golden, about 12 minutes. Remove from oven and let cool. Once it’s cooled, invert pastry onto a baking sheet. Place the caramelized onion in the pastry. Top onion with cheese and return to oven until cheese melts. Remove from oven and drizzle with balsamic reduction before serving.

Serves 2

If Sylvan Star Gouda is not available, find a good-quality aged Gouda and combine it with Gruyère or aged Cheddar, half of each. Alternatively, use all Gruyère. If not using the Sylvan Star cayenne and peppercorn Gouda, add 1/4 to 1/2 tsp (1 mL to 2.5 mL) cayenne pepper.

Ingredients

• 3 1/2 tbsp (50 mL) butter
• 1 1/2 cups (375 mL) sliced asparagus, 1/2 inch (1.3 cm) lengths (about 6 to 8 spears)
• 1 shallot, finely chopped
• 4 eggs, separated
• 3 tbsp (45 mL) flour
• 1 1/2 cups (375 mL) milk, scalded
• 2 tbsp (30 mL) Dijon mustard
• Freshly grated nutmeg
• Salt and pepper
• 6 oz (170 g) Sylvan Star cayenne & green peppercorn Gouda, grated
• 4 oz (115 g) Sylvan Star Aged Gouda, grated

Directions

Preheat the oven to 375 F (190 C). Butter a 10 inch (25 cm) soufflé dish or 6 small ramekins that can hold approximately 1 1/2 cups (375 mL) each. Heat 1/2 tbsp (7.5 mL) butter in a sauté pan over medium heat. Sauté the asparagus and shallot for a few minutes, until slightly softened. Remove from pan and place the asparagus/shallot mixture in the bottom of the prepared soufflé dish or ramekins. Separate the eggs, reserving egg whites; lightly beat the egg yolks. In another bowl, beat the egg whites until soft peaks form.

Melt remaining butter in a heavy skillet; add flour and cook for 5 minutes, until gently bubbling. Slowly add scalded milk (to scald milk, heat until just before boiling), whisking to incorporate the flour and remove any lumps. Whisk in mustard, nutmeg, salt and pepper. Add a small amount of this mixture to the beaten yolks and then add it back into the butter/flour mixture. Cook over low heat for about 5 minutes, until the mixture thickens slightly. Remove from heat and add grated cheeses. Stir until about half the cheese melts. Gently fold in egg whites. Spoon soufflé batter over asparagus and shallots. Place (gently) in the oven and bake for approximately 25 to 30 minutes. The soufflés should be puffed and golden. Serve immediately, with a green salad and crusty bread.

Serves 4

Credit: Courtesy of Ryan Rivard

Ingredients

• 1/2 lb. (250 g) Imperial cheese (cold-pack Cheddar), crumbled
• 1/2 cup (125 mL) sour cream
• 1/4 cup (60 mL) Port
• 3-4 Granny Smith apples
• Fresh lemon juice

Directions

Using food processor or electric mixer, blend cheese, sour cream and Port until smooth.
Core apples and cut into wedges. Sprinkle with lemon juice. Place cheese mixture in bowl and serve with apple wedges for dipping. This can be made up to 3 days in advance and refrigerated. Cut apples just before serving.

Serves 6 – 8

Ingredients

• 8 bocconcini mozzarella balls, each cut into 4 pieces
• 32 grape tomatoes
• 8 to 10 slices of prosciutto, cut into strips
• 2 tbsp (30 mL) extra virgin olive oil
• 1 tbsp (15 mL) finely chopped fresh basil
• 1/2 tsp (2 mL) chile flakes

Directions

Combine all ingredients in a medium bowl. Toss to coat cheese and tomatoes with olive oil. Cover and let marinate in refrigerator for
1 hour. Place one piece of cheese, 1 tomato and one strip of proscuitto on each toothpick. Serve with thin slices of crusty baguette.

Serves 32 Appetizers

Credit: Judy Fowler

Ingredients

• 6 eggs
• 6 thin slices of whole wheat bread, crusts removed
• 1/4 cup (60 mL) Dijon mustard
• 6 slices good quality ham
• 6 slices Gruyère cheese
• 1 lb (500 g) spinach
• Salt and pepper
• Mayonnaise
• Chopped parsley

Directions

Preheat oven to 450 F (230 C). Grease a 6 cup muffin tin. Spread slices of bread with mustard. Line each cup with one slice of bread, mustard side up. Line each piece of bread with one slice of ham. In a skillet set over medium-low heat, wilt spinach; remove from heat
and squeeze out excess liquid. Place a spoonful of spinach on top of ham. Crack an egg and place on top of spinach. Place one slice of Gruyère on top of egg. Bake in oven for 15 minutes. Egg white should be firm, but yolk still soft. Garnish with a dollop of mayonnaise and parsley.

Serves 6