Bleu D’Élizabeth Cheese, Dark Chocolate & Date Bites

blue cheese bites

Ever tried blue cheese paired with dark chocolate? It’s divine! These fudge-like squares are deliciously different, and can be stored in the fridge until you’re ready to serve them – perfect for summer nibbling.

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories – Bleu D’Élizabeth, a beautiful organic semi-soft cheese from Quebec. But any blue will do – I like to support our local farmers and producers by choosing Canadian cheeses – some of the best in the world!

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Watermelon Salsa

Watermelon-Salsa

In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.

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Asparagus Chicken Puffs

 

Asparagus Chicken Puffs
Store bought puff pastry makes these sumptuous appetizers so easy to make - leaving you with more time to mingle with family and friends.
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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Antipasto

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

Antipasto
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Ingredients
  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
Instructions
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
The Best of Bridge http://www.bestofbridge.com/
 The Complete Best of Bridge Cookbooks, Volume 1