Wednesday, December 2, 2015

Simple and Delicious Christmas Canapes

Want to impress your friends with this Christmas?  Try these simple and delicious Christmas Canapes favourites from West Coast Gardens.

Mexican Christmas Dip

1 package Cream Cheese - softened
1 8 oz container Sour Cream
1 jar Salsa
1 Package Tex Mex Cheese shredded
1 Red Pepper finely chopped
1 Green Pepper finely chopped
Mix cream cheese & sour cream together and layer on the bottom of a serving dish
Top with Salsa and spread over cream cheese mixture
Layer Tex Mex Cheese over the Salsa
Top with a mixture of red & green peppers
Serve with your favourite Taco Chips



Bocconcini Crisps

1 package Athens Mini Fillo Pastry Shells ( Safeway 1 package contains 15 so adjust your numbers according to # of people you are serving)
1 package Mini Pearl Grape Tomatoes chopped
1 container fresh mozzarella cheese chopped finely
Fresh Basil

Mix together tomatoes and cheese in a small mixing bowl

Lay out your Pastry Shells on a serving dish
Fill shells with the tomato/cheese mixture
Drizzle shells with Olive Oil and Balsamic Vinegar
Garnish with Fresh Basil

Gingerbread with Butterscotch Sauce

1 Package Gingerbread Cake mix

Make Gingerbread according to package instructions and bake in mini muffin tins
Cool Gingerbread

Butterscotch Sauce
1 1/4 cups packed brown sugar
1/2 cup butter
1/3 cup corn syrup
1 1/2 cups whipping cream
1 1/2 tsp cornstarch
1 tsp vanilla
1 tsp lemon juice

In a heavy saucepan heat brown sugar with butter over medium heat, stirring constantly, for about 3 minutes or until melted. Stir in corn syrup.
Stir together cream and cornstarch, gradually mixing into sugar mixture.
Cook stirring constantly until mixture is slightly thickened, about 10 minutes.
Remove from heat, stir in vanilla and lemon juice. ( You may also add some brandy 1/4 cup if so desired)
Let cool stirring often.

This mixture may be made ahead of time and refrigerated in sealed jars for up to three weeks.

Before serving bring to room temperature or if you want to serve it warm heat it in the microwave.

Makes about 2 1/2 cups

Assemble your Gingerbread in a small dish, drizzle with Butterscotch Sauce and a small dollop of fresh whipping cream.

Goat Cheese and Walnut Stuffed Celery

4 celery sticks cut into thirds

5.3 oz spreadable goat cheese
1/4 cup chopped walnuts
Raw honey to drizzle

In a medium bowl, stir together goat cheese and walnuts.  Stuff celery with mixture and drizzle with honey.  
Serve immediately after adding honey.


Apricot Almond Appetizer

2 oz of goat cheese at room temperature
20 dried apricots
20 almonds (salted is best)
2 tbsp honey
Fresh thyme finely chopped
Place apricots on platter.  Spread each apricot with goat cheese.
Top each apricot with a whole almond.

Drizzle the platter with honey.
Sprinkle with fresh thyme.


Cranberry Feta Pinwheels

1 package Craisins Dried Cranberries
1 8 oz container Cream Cheese
1 cup crumbled feta
1/4 cup chopped green onions
4 large spinach, whole wheat or plain tortillas

Combine all ingredients except tortillas, mix well.  Divide and spread mixture evenly among all tortillas.  Roll up tightly, wrap in plastic wrap and place in refrigerator for at least 1 hour.


To serve, cut each tortilla into 12 slices.