Fudge Brownie Tarts

Feb 9, 2022

Alone, or topped with your favourite sweets or nuts, these Fudge Brownie Tarts hit the sweet spot. They’re flaky, chocolatey, and delicious!

Prep Time: 40 mins  •  Bake Time: 20 mins  •  Makes: 16 tarts

INGREDIENTS

Buttermilk Tart Shell Crust

• 2 cups + 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2/3 cup cold butter
• 5–7 tablespoons cold buttermilk

Brownie

• 1/2 cup unsalted butter
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• Toppers – caramel, Oreo cookie pieces, mini chocolate chips, etc., optional

DIRECTIONS

1. Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
2. Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
3. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
4. Form dough into a ball, then, on a floured surface, flatten it into a disk shape. Cover with plastic wrap and allow to chill in the fridge for 30 minutes.
5. Heat the oven to 375°F.
6. In a large bowl, melt butter in the microwave on HIGH for 30 seconds, stir and repeat if necessary until most of the butter is melted.
7. Whisk in sugar and cocoa. Add eggs and vanilla and mix well. Fold in the flour until it is completely blended into the cocoa mixture. Set aside.
8. Take the dough out of the fridge and remove the plastic wrap.
9. Using a rolling pin, on a floured surface, roll the chilled dough to 1/8-inch thick.
10. Using a round or fluted cookie cutter, cut out circles of pastry. The larger the circles, the deeper the tart shells will be. They should be at least as wide as the opening of muffin pan holes. Gently slide the circles of cut pastry into each muffin hole. Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan.
11. Fill each tart shell three-quarters full of the brownie mixture.
12. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
13. Take out of the oven and immediately sprinkle with chocolate chips, caramel pieces, or gently press cookie pieces into the brownie whilst still hot.
14. Allow to cool for 2 minutes in the pan then gently remove to finish cooling on a wired rack.

Lightly Breaded Broccoli Florets

Feb 9, 2022

Coated in a light beer batter then deep-fried, these broccoli bites are great for snacking.

Prep Time: 15 mins •  Cook Time: 20 mins  •  Makes: 4 servings

DIRECTIONS

• 4 cups fresh broccoli florets
• 1 cup corn flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 large eggs
• salt, to taste
• Pinch of paprika
• 1/2 cup beer
• oil for frying

DIRECTIONS

1. Add the broccoli florets to a large pot of boiling water. Cook for 4-5 min. and then immediately drain and plunge the florets into ice water. Remove from ice water and leave the blanched florets to drain off excess liquid.
2. In a bowl, whisk together the eggs, flour, beer, and spices.
3. In a deep fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F. Dip the broccoli florets in the batter, tossing well to coat. Then fry broccoli in batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
4. Serve warm broccoli bites with ranch dressing for dipping.

Mini Beef Wellington Bites

Feb 8, 2022

Tender beef tenderloin, duxelles, and Proscuitto all wrapped up inside flaky puff pastry. Served with a Creamy Horseradish & Mustard Dip, these bite-size, mini versions of traditional Beef Wellington are perfect party appetizers.

Prep Time: 45 mins  •  Cook Time: 20 mins  •  Makes: 24 bites

INGREDIENTS

• 1 tablespoon + 1 teaspoon olive oil
• 2 lbs beef tenderloin
• 1 tsp each coarse salt and freshly ground black pepper
• 2 tablespoons butter
• 6 slices prosciutto, diced
• 2 ½ cups cremini or button mushrooms, finely chopped
• 1 shallot minced
• 1 tablespoon fresh thyme chopped
• 1 tablespoon Dijon mustard
• 1 package frozen puff pastry thawed (2 sheets)
• 1 large egg, beaten
• Coarse salt for sprinkling, optional

DIRECTIONS

1. Preheat oven to 400°F.
2. Take the puff pastry out of the freezer one hour before starting to thaw.
3. Trim and cut beef tenderloin into 24 1-inch pieces.
4. Season the beef pieces with salt and pepper. Heat 1 tablespoon of oil in a large skillet or cast iron pan over medium-high heat. Sear one side of the beef pieces and quickly flip to brown the other side (about 1 minute total). Remove the pieces and set them aside to cool while preparing the filling.
5. Melt butter and the remaining 1 tsp. of oil in the same skillet over medium-high heat. Add prosciutto pieces and cook until fat has rendered and pieces are crispy and brown. Add in mushrooms and minced shallot. Reduce heat to medium and sauté for about 8 to 10 minutes, stirring frequently.
6. Stir in fresh thyme. Remove from heat and pat away any excess liquid. Stir in 1 tablespoon of Dijon mustard. Allow to cool while prepping puff pastry.
7. On a lightly floured surface, unfold defrosted puff pastry. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
8. Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles, and steak. Cut 2-3 small slits across the top of each pastry.
9. Brush with egg wash and sprinkle with coarse salt.
10. Bake for 15-18 minutes, or until golden brown.
11. Serve with Creamy Horseradish & Mustard Dip.

Creamy Horseradish & Mustard Dip

INGREDIENTS

• 1 cup sour cream
• ¼ cup prepared horseradish
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced chives

DIRECTIONS: In a small mixing bowl, stir together all the ingredients. Serve alongside warm Beef Wellington bites.

Fried Ravioli

Jan 30, 2020

These savory, cheesy fried ravioli are a delicious game day appetizer or anytime party snack! Serve with a marinara sauce dip.

INGREDIENTS

• 2 (9-ounce) packages fresh cheese ravioli
• 2 large eggs
• 1 cup Italian bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 teaspoon garlic powder
• Marinara sauce
• Cooking oil

DIRECTIONS

1. Line two baking sheets with paper towels.
2. In a large bowl, beat eggs.
3. Using another large bowl, combine Italian bread crumbs, Parmesan cheese, and garlic powder.
4. Dip ravioli in egg mixture; let excess drip off, then coat the ravioli in the bread crumb mixture. Place breaded ravioli on paper towel-lined baking sheet. Repeat until all the ravioli are breaded.
5. In a large skillet, heat oil to 325ºF.
6. Carefully drop several breaded ravioli in the hot oil and fry for about 2 minutes per side.
7. Remove from oil with a slotted spoon and place on a paper towel-lined baking sheet to absorb excess oil.

NOTE: The ravioli may be baked instead of fried. Simply heat oven to 425ºF, prepare ravioli as above by dipping in egg and dredging in breadcrumb mixture. Place coated ravioli on a parchment paper-lined baking sheet, and cook for 12-15 minutes or until golden brown.

Chorizo Chili Bowls

Jan 30, 2017

These roll-size bread bowls, filled with classic Mexican chili and topped with cheese, are hearty enough for big appetites.

Ingredients

Chorizo is a seasoned pork sausage widely used in Spanish, Mexican, and Portuguese (chouriço) cooking. It is typically made from coarsely chopped fresh or smoked pork and red pepper and seasoned with chili pepper and paprika – hence the red colour.

1 medium white onion, chopped
1 red bell pepper, chopped
12 oz. chorizo sausage, casing removed, roughly chopped
4 garlic cloves, minced
1/4 tsp. ground black pepper
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 small can green chilies
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn niblets
8 ready-to-bake whole wheat roll dough
2 cups shredded cheese – mozzarella or cheddar

Instructions

1. In a large pot, cook onion in a little oil, stirring, for about 3 min or until onions are softened. Add chili powder, paprika, black pepper, chorizo, garlic and red bell pepper and cook, stirring, for 2 min or until red pepper starts to soften.
2. Add diced tomatoes and bring to a boil, stirring constantly. Add tomato sauce and green chiles, reduce heat and simmer, stirring occasionally, for about 20 min or until slightly thickened. Stir in beans and corn niblets and simmer, stirring occasionally, for about 20 min or until chili has thickened and the flavours have melded.
3. Prepare and bake roll dough according to package instructions.
4. Remove from oven and allow rolls to cool enough to handle. Turn oven heat to broil.
5. Using a small serrated knife on a slight angle inward, cut out a circle from the top of each roll; set aside tops. Using a fork, hollow out roll, leaving a 1-inch (2.5 cm) thick wall around the edge and about 1/2-inch (1 cm) at the bottom.
6. Place bowls on a baking sheet. Ladle chili into bowls and sprinkle with shredded cheese. Place baking sheet in the oven and broil until cheese is melted; approx. 3-5 minutes.
7. Place chili bowls on serving a plate with tops on the side.