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 Turkey sliders with Cranberry Collins. |
We're entering the entertainment season. Everyone looks forward to enjoying finger foods while sipping elegant cocktails in good company.
Here's a selection of fabulous fare courtesy of Bombay Sapphire (Bombaysapphire.com.)
TURKEY SLIDERS WITH LEMON AND ROSEMARY AIOLI
Nimble in the fingers and quick to go down, these turkey sliders are simply awesome.
1 1/2 lb. (750 g) ground turkey
3 green onions, minced
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1/4 cup (50 ml) breadcrumbs
1 egg, lightly beaten
1 Tbsp. (15 ml) extra virgin olive oil, plus more for frying
1/2 tsp (2 ml) poultry seasoning or ground sage
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
24 small slider rolls (found in some grocery stores and specialty food shops)
AIOLI
1 cup (250 ml) mayonnaise
2 Tbsp. (30 ml) finely chopped fresh rosemary
Grated zest from 1/2 a lemon
Juice from 1/2 a lemon
Combine turkey, green onion, breadcrumbs, egg, oil, sage, salt and pepper in a large bowl. Mix until just combined—over mixing will produce tough patties. Roll about 2 Tbsp (30 mL) of mixture into a ball and flatten to form patty. Continue until all patties are made, approximately 24.
AIOLI: Combine mayonnaise, rosemary, lemon zest and lemon juice. Refrigerate until ready to use.
Heat 1 Tbsp. (15 ml) olive oil in a large skillet over medium heat. Sauté sliders in pan about 4 minutes per side or until just cooked through.Serve on toasted buns with a dollop of aioli. Garnish with sprouts or your favourite toppings.
*Make ahead - Sear patties on each side about 2 minutes. Remove from pan, cool completely, then refrigerate until ready to use. Preheat oven to 375˚F (190˚C). Bake patties on baking sheet about 10 minutes or until cooked through.
Serves 6-12 (depending on how many each guest eats!) Serve with Sapphire Cranberry Collins (following recipe).
SAPPHIRE CRANBERRY COLLINS
1½ oz (35ml) gin
¾ oz (20ml) fresh lemon juice
2 Tbsp. (30ml) white cranberry juice (can substitute with red cranberry juice if preferred)
¾ oz (20ml) simple syrup
1/3 (75ml) club soda (or less, depending on your taste
Build recipe in a highball glass filled with ice and stir well. Garnish with a lemon twist and fresh cranberries.
NOTE: Non-alcoholic - omit gin, add extra splash of lemon juice.
BOMBAY ROASTED TOMATO AND GORGONZOLA TART
Perfect addition to a holiday brunch table!
3/4 cup (175 ml) cherry or grape tomatoes
1 Tbsp. (15 ml) gin (optional)
Pinch salt
Pinch freshly ground black pepper
1 frozen pie shell, thawed
1 Tbsp (25 ml) Dijon mustard 3 eggs 1/3 cup (75 ml) milk 2 Tbsp. (30 ml) 10% cream 1/2 cup (125 ml) gorgonzola cheese
Preheat oven to 450F (230C). Cut tomatoes in half lengthwise and toss in a bowl with gin (if using) and salt and pepper. Transfer to a baking sheet and roast for 10 minutes. Remove from oven and cool.
Meanwhile, line pie shell with foil; fill with pie weights or dry beans. Reduce oven to 400F (200C) and bake until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.
Brush bottom of crust with mustard. Whisk together eggs, milk and cream. Layer bottom of shell with tomatoes and pour in egg mixture. Evenly place dollops of gorgonzola over top. Bake at 375F (190C) until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes.
*Hors d’oeuvres size. Cut pie shell into 2 ½ (6-cm) rounds with a cookie cutter or inverted drinking glass and make individual tarts by baking in a mini-muffin tin. Place half a roasted tomato and piece of gorgonzola into each round and pour a little of egg mixture over top. Bake for 10-15 minutes or until set.
One pie shell makes 12 small tarts.
ORANGE-GINGER CREME BRULEE
The ginger is the perfect foil for the orange accents to this divine dessert.
1 medium orange
2 inch (5-cm) piece of ginger, peeled and sliced
2 cups (500 ml) 35% heavy cream
6 egg yolks
1/2 cup (125 ml) granulated sugar
1 tsp. (5 ml) vanilla
Preheat oven to 300F (150C). Remove zest from orange with a vegetable peeler, trimming off any of any bitter white pith. Add zest, ginger and cream to a medium saucepan and heat gently just until mixture begins to simmer. Cover and steep for 20 minutes. Meanwhile, whisk together yolks, sugar and vanilla until light and fluffy.
Remove zest and ginger from cream mixture. Add a small amount of hot cream to egg mixture to prevent it from scrambling; whisking until combined. Slowly add remaining cream, whisking until smooth.
Strain mixture through a mesh sieve into a pitcher. Pour custard into 6 ramekins and place into a 9- x 13-inch (23- x 33-cm) baking dish. Skim off any foam on top of custards with a spoon.
Place baking dish into preheated oven and pour boiling water (or very hot tap water) into dish about 3/4 of way up ramekins (this will ensure the custard cooks evenly). Bake for about 60-75 minutes or until custard is set but centre still jiggles a bit. Carefully remove ramekins from baking dish and cool on wire rack. Refrigerate custards for at least four hours or overnight.
When ready to serve, sprinkle about 1/2 tsp (2 ml) sugar over each ramekin. Caramelize sugar by passing a kitchen torch (or regular torch) over top of ramekin in an even motion until sugar melts and bubbles. Be careful not to scorch. Serve immediately.
Serves 6.