Every cocktail party needs a standout, outré dish to rouse the taste buds. Enter these chic shrimps, skewered and lacquered in a spicy-syrupy blend of honey, curry and sambal. A splash of fish sauce adds unexpected depth in the form of mouth-puckering umami (more like “ooh, mommy!”). After these flavour bombs crash the party, your guests will be ready to celebrate from prawn till dawn.
Рубрика: Appetizers
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Plum Mistelle
Plunged and macerated in vodka, white wine and sugar (pits and all!), the stone fruit gives this spin on mistelle (a type of fortified wine) a lot of punch. Pro tip: Up the ante with your favourite bottle of bubbly.
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Fresh Cranberry Relish
The fruit is macerated for a day in sugar and vinegar to allow all the flavours to develop. And unlike similar condiments of this type, there’s absolutely no cooking involved!
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Cheddar and Fig Bread
When a new family moves in down the street, or when friends buy a new home, Ricardo and Brigitte wish them well by offering them a basket filled with three significant, and symbolic, gifts: bread (to ensure there’s always enough food in the house), wine (so that they’ll always be surrounded by friends) and salt (to cast bad spirits out), as per old European tradition. This bread, loaded with cheese and figs, is sweet and savoury and is so easy to make! What better way to welcome someone to the neighbourhood?
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Braised Vegetables and Chorizo
Say hello to the perfect holiday table vegetable side. It’s a real favourite of ours. And as was the case for our stuffing, this dish is very convenient when the oven is over-stuffed: The vegetables cook in a little broth directly in the pan. You can even prepare it in advance and reheat at the last minute.
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Beet, Pomegranate and Red Cabbage Salad
This is a no-cook accompaniment designed with less kitchen time in mind. In the salad, everything (red cabbage, yellow beet and carrot) is finely grated. It’s also a combination that’s colourful, chock full of flavour and extremely easy to make.
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Fried Green Tomatoes With Paprika Dip
At a certain point, tomatoes no longer ripen on the vine once the weather turns cold. To enjoy our harvest right till the end, we embraced a classic from the American South: slices of green (unripened) tomatoes, breaded in a corn-flour mix. These fritters make a great appetizer all on their own, but we suggest serving them as part of a platter of garden veggies.
