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Appetisers

Holiday party hors d'oeuvres with BC Blueberries

Darpan News Desk, 07 Nov, 2016 11:48 AM
  • Holiday party hors d'oeuvres with BC Blueberries
The holidays are the time of year when everyone slows down and spends time with friends and loved ones. Hosting a casual cocktail party is the ideal format to both minimize prep time and maximize time spent with your guests. The BC Blueberry Council has created two brand new appetizer recipes that can be made in advance - saving you time and keeping you out of the kitchen during the evening.
 
These recipes are among more than 100 others available at BCBlueberry.com, including these sweet treats that can be made ahead and are perfect for small gatherings. 
 
Savoury Blueberry Scroll Biscuits
 
Ingredients
1 sheet (225g) Puff Pastry, thawed (keep cold)
2 tbsp (15g) all purpose unbleached flour
2 tbsp (30ml) roasted garlic, cooled and mashed into a paste (optional)
6 slices (75g) Prosciutto or Serrano ham - thin slices
1 cup(70g) Asiago cheese, grated
¾ cup (110g) B.C. Blueberries, fresh or frozen (do not thaw if using frozen)
1 tbsp (15ml) lemon zest, finely grated
2 tsp (10ml) fresh rosemary, finely chopped (or substitute for 1 tsp. dry)
                                  
Directions
• Once the roasted garlic is prepared, pre-heat oven to 400°F/200°C with oven rack positioned in the centre. Line a large sheet pan with parchment paper.
• Dust 2 tbsp of flour on a clean surface, roll out cold puff pastry, turning over to coat in flour, into a 14" x 14" sheet.
• Spread the roasted garlic evenly on the cold puff pastry, arrange a single layer of Prosciutto slices, sprinkle evenly with grated cheese, blueberries, rosemary and lemon zest.
• Roll the pastry up into a cylinder and cut into twelve 1" discs.
• Carefully transfer each disc to the lined sheet pan, lay them on their sides and gently press down to flatten.
• Bake in the centre of a pre-heated oven for 20-25 minutes until golden brown. 
* Yields 12 biscuits
 
 
 
Blueberry Goat Cheese Sweet Chili Phyllo Cups
 
Ingredients
 
Filling
2 cups (225g) yellow onion, diced
2 tbsp (30ml) vegetable oil
1 tsp (5ml) salt
½ tsp (2.5ml) pepper
1 tbsp (15ml) apple cider vinegar
1 large (50g) egg, beaten
1 tbsp (15ml) honey
2 tsp (10ml) lime Zest, freshly grated
1 tbsp (15ml) lime juice, freshly squeezed
2 tsp (10ml) Sambal Oelek or crushed chili paste
1 cup (150g) B.C. Blueberries, fresh or frozen (do not thaw if using frozen)
⅓ cup (65g) soft goat cheese, crumbled
¼ cup (35g) sliced almonds, chopped
2 tbsp (10g) fresh basil, finely chopped
 
Phyllo cups
⅓ cup (80ml) butter, melted
4 sheets phyllo pastry (18" x 13" sheets), thawed
 
Directions
• In a pan sauté the onions in oil with salt and pepper for a few minutes. Add the vinegar, reduce heat and slowly caramelize the onions for 20-25 minutes until softened and lightly browned. Set aside to cool.
• Pre-heat oven to 350°F/176°C with rack positioned in the centre.
• Brush a mini muffin pan with melted butter.
• Lay a stack of four 18" x 13" sheets of thawed phyllo pastry on a clean surface. Lightly brush each layer with melted butter. Cut into 24 squares. Press each square in the pan.
• In a bowl, beat the egg and mix the onions, honey, lime zest, lime juice and Sambal Oelek. Fold in the blueberries and goat cheese.
• To each phyllo cup, equally distribute the mixture and top with chopped almonds.
• Bake in the centre of a pre-heated oven for about 12-15 minutes until golden brown.
• Remove from pan and top with fresh basil.
• Best served immediately or at room temperature. In order to retain crispness, do not refrigerate.
* Yields 24 mini phyllo cups

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