Sweet and Sour Salmon in Zucchini Cups

(Recipe on page 77 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes 12 filled zucchini cups (4 to 6 hors d'oeuvre servings)

For family evenings, I enjoy assembling this quick, inexpensive and tasty hors d'oeuvre. Canned red sockeye salmon drizzled with a sweet and sour hot sauce becomes even more delightful when combined with Aioli Mayonnaise! Served in petit fresh zucchini cups and invitingly crowned with fried vermicelli noodles, the hors d'oeuvre is certain to become a favorite.

Ingredients:

• 1/2 can* red sockeye salmon (can size: 7 1/2 oz or 213 g)
• 1 to 1 1/ 2 medium zucchini, fresh and whole (length: about 7 inches or 17 cm; diameter: 1 1/2 inches or 3.5 cm)
• 2 tsp (10 mL) sweet and sour hot sauce**

Aioli Mayonnaise

• 1/4 cup (60 mL) mayonnaise
• 1/2 tsp (3 mL) finely chopped fresh garlic `

Garnish (optional)

• 1/4 cup (60 mL) Fried Vermicelli Bean Noodles***

Directions

1. Drain salmon; remove bones, skin and dark areas and discard. Break salmon into largish flakes and set aside. (This may be done up to a day in advance.)

2. Cut off and discard ends of zucchini. Cut zucchini into 1/2 inch (1.25 cm) thick slices. With a small spoon (e.g., a 1/2 tsp or 3 mL round measuring spoon) or melon baller, scoop out centre of 12 zucchini circles to form petit cups. (Avoid cracking edges or piercing bottoms.) Set aside. (This may be done hours in advance, placed in an airtight container and refrigerated.)

3. Sprinkle salmon flakes with sweet and sour hot sauce and toss. (Note: Avoid "soaking" the salmon with sauce. The hors d'oeuvres must not drip.)

4. To make Aioli Mayonnaise, stir together mayonnaise and garlic.

5. Place a dab (e.g., 1/3 tsp or 2 mL) of Aioli Mayonnaise in bottom of each zucchini cup; add seasoned salmon (e.g., 1 1/2 tsp or 8 mL) and top with another touch of Aioli Mayonnaise (1/4 tsp or 1 mL).

6. If desired, just before serving, crown each filled zucchini cup with a few threads of Fried Vermicelli Noodles.

* Option: Cooked and cooled fresh salmon.

** To make 1/3 cup (80 mL) of Sweet and Sour Hot Sauce, whisk together 1/4 cup (60 mL) of granulated sugar and a pinch of crushed black peppercorns with 2 tsp (10 mL) of each of the following ingredients: rice vinegar, lemon juice, soya sauce, fish sauce, finely chopped fresh garlic and Asian hot chili paste (i.e., Sambal Oelek).

*** To make the Fried Vermicelli Bean Noodles, heat 3/4 inch (2 cm) of oil in a small deep skillet over medium heat. When oil reaches 350 ° F (180 ° C), carefully drop in a very small "flat" handful of uncooked but well separated threads of BEAN vermicelli noodles. (The noodles will immediately inflate into a voluminous mass.) After only 5 seconds, cautiously turn the inflated noodle mass over with a fork, cook for anther 5 seconds before transferring to a paper towel-lined plate. (To store, place in a paper towel-lined container, cover loosely with a paper towel and keep in a cool dry place for up to a couple of months.)

TIP: Only use canned "red" sockeye salmon. (Note: The subtle flavour and colour of "pink" salmon, make the hors d'oeuvres less appealing.)

MAKE AHEAD TIP (Step 4): The Aioli Mayonnaise may be prepared weeks in advance and stored refrigerated in an airtight plastic container. (You may want to make it in larger quantities.)

MAKE AHEAD TIP (Up to Step 6): The zucchini cups may be filled hours in advance, covered loosely and refrigerated.

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Coconut Crusted Shrimp

Makes 32 shrimp (or 10 hors d'oeuvre servings)

This is one of my signature shrimp recipes. As an hors d'oeuvre, absolutely everyone adores these shrimp encrusted in crunchy coconut and then dipped into Orange Zest Mayonnaise.

Ingredients:

• 32 large shrimp*, unpeeled
• 2 tbsp (30 mL) cornstarch
• 1/3 tsp (2 mL) salt
• Pinch crushed black peppercorns
• 2 egg whites, lightly beaten
• 1 1/2 cups (375 mL) desiccated coconut, unsweetened
• As required vegetable oil (for deep fat frying)
• 1 cup (250 mL) Orange Zest Mayonnaise/Sauce**
• Garnish (optional)
• sprigs of fresh herbs

Directions

1. Peel shrimp leaving tails attached; devein; set aside.

2. Combine cornstarch, salt and crushed black peppercorns in a medium size re-sealable plastic bag. Place egg white and coconut in two separate flat bowls.

3. Pat shrimp dry with paper towels, then toss shrimp with cornstarch mixture, dip into egg white, press into coconut and arrange in a single layer on a wax paper lined tray.

4. Cover loosely with wax paper and refrigerate for at least 30 minutes.***

5. In a deep fat fryer, heat oil to 350 °F (180 °C). Cook shrimp in batches until golden (about 1 1/2 to 2 minutes). (Avoid over cooking.) Drain on paper towels. (Allow oil to return to 350 °F/180 °C between batches.)

6. Serve as soon as shrimp cool slightly, accompanied by Orange Zest Mayonnaise. Garnish with sprigs of fresh coriander.

* This is about 1 lb (450g).

** To make 1 cup (250 mL) of Orange Zest Mayonnaise, whisk together 1 cup (250 mL) of mayonnaise, 1 tbsp (15 mL) of both frozen concentrated orange juice (thawed) and finely grated blanched orange zest (well drained) as well as 2 tsp (10 mL) of both granulated sugar and grated fresh gingerroot (peeled).

*** This assists the coating to cling better to the shrimp. Note: The shrimp may be prepared to this point up to 24 hours in advance of frying and refrigerate. (Or place the coated shrimp in a single layer in a wax paper lined airtight plastic container and store them frozen for up to several weeks. Twenty four hours before required, allow shrimp to thaw in the refrigerator with the lid of the container ajar allowing any accumulated ice crystals to evaporate.)

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Asian Beef Carpaccio Spoons

(Recipe on page 67 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes 24 spoons (8 to 12 hors d'oeuvre servings)

Upon discovery that my innovative Sesame Honey Mustard Cognac Sauce was a superb match for both sushi rice and raw beef, I concocted this intriguing Asian version of beef carpaccio. With simple additions of fresh basil leaves and crunchy roasted sesame seeds, the combination is addictive! (Note: Oriental porcelain spoons or larger teaspoons are required on which to arrange the hors d'oeuvre.)

Ingredients

• 24 spoons (preferably oriental porcelain)
• 3 1/2 oz (100 g) beef tenderloin
• 3/4 cup (180 mL) cooked Sushi Rice (recipe follows), room temperature
• 3/4 tsp (4 mL) sesame oil
• 1 tbsp (15 mL) Honey Mustard Mayonnaise*
• 24 small** fresh basil leaves
• Sesame Honey Mustard Cognac Sauce:
• 1 tbsp (15 mL) each of Dijon mustard, sesame oil and honey
• 1 tsp (5 mL) cognac
• Pinch crushed black peppercorns

Garnish

• 1 1/4 tsp (6 mL) black and roasted white sesame seeds

Directions

1. Freeze beef tenderloin. Transfer to refrigerator to soften slightly (i.e., frozen but not "frozen solid").

2. To make the Sesame Honey Mustard Cognac Sauce, whisk sauce ingredients together and set aside.

3. With a very sharp straight edged knife, shave tenderloin into paper thin (translucent) slices. Spread on a platter in a single layer; bathe generously with Sesame Honey Mustard Cognac Sauce using about 1 1/2 tbsp (23 mL) of sauce. Tear slices into smaller pieces. (Note: This may be done several hours in advance; cover beef closely with plastic wrap and refrigerate.)

4. Just before preparing hors d'oeuvres, toss rice lightly with sesame oil.

5. Add only a touch (i.e., 1/8 tsp or a pinch) of Honey Mustard Mayonnaise to centre of bowl of individual spoons; top with about 1 tsp (5 mL) rice.

6. Lay one small basil leaf across each portion of rice; top with about 1 tsp (5 mL) of sauce bathed beef. (Note: Spoons may be prepared to this stage up to 1 1/2 to 2 hours before serving. Cover the filled bowls of the spoons with wax paper and refrigerate.)

7. Just before serving, sprinkle surface of beef generously with toasted sesame seeds.

* To make 1 cup (125 mL) of Honey Mustard Mayonnaise, whisk together 1/ 2 cup (125 mL) of mayonnaise, 1 tbsp (15 mL) of liquid honey, 2 tsp (10 mL) of Dijon mustard and a pinch of crushed black peppercorns.

**Option: larger leaves torn artistically into smaller pieces.

MAKE AHEAD TIP: I keep a couple of cups of cooked sushi rice on hand in the freezer particularly for the preparation of hors d'oeuvres like these. Note: If using previously stored (refrigerated or frozen) sushi rice, to restore its original quality, place it in a small microwave proof bowl, cover loosely and reheat in a microwave oven at medium-low heat just until the rice is hot.

MAKE AHEAD TIP (Step 2): The Sesame Honey Mustard Cognac Sauce may be prepared up to several weeks in advance and stored refrigerated. (Note: I generally quadruple the recipe in order to have extra sauce on hand for other occasions.)

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Sushi Rice

(Recipe on page 207 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes about 3 cups (750 mL) cooked rice*

I have found my sushi rice to be a surprisingly useful product suitable for making many more recipes beyond the traditional Japanese sushi. With its slightly sweet vinegar flavour and its sticky consistency, this sushi rice can be combined with smoked oysters, beef carpaccio, fruit and other tasty ingredients to create truly outstanding hors d'oeuvres, appetizers, main course accompaniments and even desserts.

Ingredients

• 1 1/4 cups (300 mL) sushi rice
• 1 1/3 cups (325 mL) cold water
• 2 tbsp (30 mL) rice vinegar
• 1 1/2 tbsp (23 mL) granulated sugar
• 1 1/2 tbsp (23 mL) rice wine (mirin)**
• 3/4 tsp (4 mL) salt

Directions

1. Rinse rice several times and drain well.

2. In a medium size (preferably non-stick) heavy saucepan, combine rice and water. Cover and bring to a boil over medium-high heat, stirring from time to time. Allow rice to boil for two minutes, stirring occasionally. Reduce heat to simmer. Cook for 15 minutes.

3. Remove rice from heat. (Don't remove lid.) Allow to stand, covered, for another 15 minutes.

4. Meanwhile, make a rice wine syrup. Put vinegar, sugar, rice wine and salt in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Set aside.

5. Transfer cooked rice to a large flat glass baking dish (or platter); quickly drizzle 1/2 of rice wine syrup evenly over rice and toss to combine. Drizzle remaining rice wine syrup over rice; toss well.

6. If not using until later, cool rice, place in airtight plastic containers and store refrigerated for up to 3 days or frozen for months. (Note: When using previously frozen cooked sushi rice, allow the rice to thaw. Just before using, place rice in a microwave proof bowl, cover loosely and reheat it in a microwave oven at medium-low heat.)

*This is sufficient to cover 4 standard sheets of nori (seaweed) when making sushi rolls.

** Available in Asian food stores and most supermarkets.

TIP: Cooked sushi rice does freeze fairly well and I usually have a supply of it in my freezer. Although I use only freshly cooked sushi rice when making sushi rolls, I have no problem using previously frozen sushi rice in many of my other recipes (e.g., hors d'oeuvres). (See "note" in Step 6.)

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Date Nut Cocktail Sandwiches

(Recipe on page 70 of "Margaret''s Table -- Easy Cooking & Inspiring Entertaining")

Makes about 24 petit cocktail sandwiches (8 to 12 hors d'oeuvre servings)

To alleviate the potential stress of "not having" something on hand to serve unexpected guests, I developed this versatile (and indeed original) cocktail sandwich filling. It can be stored refrigerated for a couple weeks or frozen for months. To do this and to give the recipe universal appeal, I deliberately manipulated the sweetness of dates with careful additions of mustard, mayonnaise, cheddar cheese and nuts. The resulting filling is a delightfully mellow, "sweet and savory" combination with dynamic flavours and textures. With this filling, my Date Nut Cocktail Sandwiches have become a unique and easy addition to a reception of any kind including garden, tea, coffee or drinks parties. They marry well with non-alcoholic and alcoholic beverages.

Ingredients 

• 1 cup (250 mL) chopped dates*
• 1/3 cup (80 mL) mayonnaise, divided
• 1 tsp (5 mL) mustard (sandwich type)
• 1/2 cup (125 mL) finely grated cheddar cheese (old)
• 1/4 cup (60 mL) coarsely chopped walnuts
• 6 to 8 slices** oatmeal (whole wheat or bran) bread, sliced thinly
• 3 tbsp (45 mL) butter, unsalted and soft
• Garnish (optional)
• sprigs of fresh herbs (e.g., lavender, mint or parsley)
• fresh cherries or seedless grapes
• edible flowers

Ingredients

1. To make filling, in a food processor, cream together dates, 3 tbsp (45 mL) mayonnaise, and mustard. (Note: Hold down the food processor as it will probably vibrate.) Transfer mixture to a large plate. Lightly fold in cheese and then walnuts. (Makes about 1 1/3 cups or 325 mL of filling.)

2. Arrange bread in sandwich pairs on a clean flat surface; butter generously. Spread remaining mayonnaise (as required) over all buttered surfaces. Add filling to one prepared slice of each sandwich pair creating a rather thick even layer (similar to thickness of bread slice). Close sandwiches.

3. To serve, trim away all crusts and cut sandwiches into "petit" (one-bite in size) artistic shapes (e.g., small triangles).

4. If desired, serve in a doily lined basket or box; garnish with sprigs of fresh herbs, fresh currants, cherries/seedless grapes and/or edible flowers.

* I use the "block" dates. This is about 6 1/2 oz (190 g).

** Use 6 large slices or 8 regular slices, or as required depending on the thickness of filling desired.

MAKE AHEAD TIP (Step 1):The filling can be prepared in advance, placed in an airtight plastic container and stored refrigerated for up to a couple of weeks or frozen for months.

MAKE AHEAD TIP (Step 2): Wrap the prepared sandwiches securely in plastic wrap, place in an airtight plastic bag and refrigerate (for up to 2 days or freeze for up to a couple of weeks) until ready to serve. (Note: When storing prepared sandwiches, for longer than a matter of hours, I include an extra slice of bread at each end of the pile of sandwiches to ensure freshness.)

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(Macadamia) Mango Soup

(Recipe on page 105 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes about 3 cups (750 mL) or 6 servings of 1/2 cup (125 mL) each

Ingredients

• 2 very large* mangos
• 2/3 cup (170 mL) heavy cream (35% fat)
• 1/2 cup (125 mL) white wine
• 3 tbsp (45 mL) orange juice
• 2 to 3 tbsp (30 to 45 mL) pear liqueur
• 1/4 cup (60 mL) coarsely chopped macadamia nuts, divided
• 1 tbsp (15 mL) finely chopped ginger in syrup**
• 2 drops (i.e., less than 1/8 tsp or 0.5 mL) coconut extract
• 2 to 6 tsp (10 to 30 mL) basic sugar syrup***, optional

Directions

1. Peel mangos, cut away flesh and discard pit.

2. Coarsely chop mango flesh and purée in a blender. Sieve into a medium size bowl to remove any fibers.

3. Stir in cream, wine, orange juice and

pear liqueur.

4. Stir in only 2 tbsp (30 mL) of macadamia nuts as well as ginger and coconut extract. (If necessary, add sugar syrup according to taste.)

5. Place in an airtight plastic container and refrigerate overnight or at least for several hours, allowing flavours to develop.

6. Serve Macadamia Mango Soup chilled. If desired, garnish with remaining chopped macadamia nuts.

* Each: 12 oz or 340 g. The mangos must be well ripened.

** Available in health food stores, specialty food stores and some supermarkets.

*** To make a 1/4 cup (60 mL) of basic sugar syrup, place 1/2 cup (125 mL) of both granulated sugar and water in a small saucepan over medium heat; stir constantly until sugar dissolves. Bring sugar syrup to a boil; reduce heat, allow mixture to boil and reduce to 1/4 cup (60 mL). Cool and store refrigerated for up to a few weeks or until ready to use.

MAKE AHEAD TIP: The soup may be stored refrigerated for up to 3 days or frozen for months. Stir well before serving.

Alternative Use TIP: Serve the recipe as a dessert soup with a scoop of ice cream (e.g., vanilla) or with a dollop of whipped cream.

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Blackberry Butterscotch Cocktail Fondu

(Recipe on page 175 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes 18 to 25 cocktail servings (or 4 regular servings*)

Will chocolate fondu ever lose its popularity? Personally, I am particularly fond of butterscotch. In my determination to offer simple but innovative alternatives to traditional favorites, I have come up with my own personal Butterscotch Fondu. Guests refer to it as "a sensuous experience" as they continue to dip tart fresh blackberries into a creamy butterscotch sauce with uncontrollable enthusiasm! The stunning balance between sour and sweet mesmerizes absolutely everyone - including children and those who are not dessert fans! (Note: This is another "N/N" recipe!)

Ingredients

• 2 cups (500 mL) fresh large blackberries, whole and clean
• 3/4 cup (180 mL) Creamy Butterscotch Dessert Sauce (recipe follows or commercial variety**), chilled
• Garnish (Optional or as desired)
• fresh mint
• edible flowers

Directions

1. Creatively arrange a bowl/dish of blackberries and another with butterscotch sauce* on a serving tray.

2. Place a cup or glass with cocktail picks or heavy toothpicks on tray along with a second empty cup/glass to catch used picks.

3. If desired, garnish tray with fresh mint and edible flowers.

4. Using cocktail picks/toothpicks, securely pierce berries one at a time and dip into butterscotch sauce. Place used picks in empty cup/glass.

* Option: Individual portions could be prepared (using small bowls and cocktail forks) and served to guests as dessert at the table.

** Option: If desired, whisk a small quantity (according to taste) of heavy cream (35 % fat) into a commercial variety of butterscotch sauce in order to give it a creamier flavour. (If the sauce becomes too thin, heat it and thicken it with a little cornstarch mixed into a touch of heavy cream.)

TIP: I serve my "fondu" with the sauce taken directly from the refrigerator or after having allowed it to rest briefly at room temperature. (The colder the sauce, the thicker it will be.)

Convenience TIP: I find elegant "corn picks/ holders" to be most appropriate for piercing the berries.

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Creamy Butterscotch Dessert Sauce

(Recipe on page 214 of "Margaret's Table - Easy Cooking & Inspiring Entertaining")

Makes about 2 1/4 cups or 550 mL

With absolutely no exceptions, those who taste my Creamy Butterscotch Dessert Sauce vow that they have gone to heaven! Our Dickenson Blackberry Butterscotch Fondu owes its stellar reputation to this sauce! I keep the creamy butterscotch sauce on hand in the refrigerator and freezer ready to play its paramount role in my signature "fondu" or to be used in tempting dessert, pancake or waffle presentations.

Ingredients

• 1/3 cup (80 mL) unsalted butter
• 1 1/2 cups (375 mL) heavy cream (35 % fat), divided
• 1 1/2 cups (375 mL) (packed) light brown sugar

Directions

1. In a medium size saucepan, melt butter over medium heat. Stir in 3/4 cup (180 mL) of heavy cream and bring to a boil.

2. Add remaining cream and brown sugar; stir constantly until sugar dissolves and mixture comes to a boil.

3. Reduce heat and allow sauce to boil fairly vigorously over low heat (uncovered) for 8 minutes without stirring. Remove from heat. Whisk well.

4. With a clean damp cloth, thoroughly wipe interior (exposed) surfaces of saucepan (above sauce) to remove any lingering sugar crystals. (Note: This assists in preventing crystallization during storage.)

5. Set aside until cool.

6. Stir sauce extremely well and transfer to airtight plastic containers. (Avoid scraping "clean" inside surfaces of saucepan as sugar crystals may be present.)

7. Refrigerate to thicken and until ready to use.

8. Serve this Creamy Butterscotch Dessert Sauce chilled from the refrigerator, at room temperature or warm. Stir well before serving.

MAKE AHEAD TIP: The sauce may be stored refrigerated for up to several weeks or frozen for months. (Note: If sugar crystals should happen to form during storage, place the sauce in a saucepan over medium-low heat and bring it to a boil, stirring constantly until sugar crystals dissolve. To ensure all crystals have been removed, pass sauce through a very fine sieve.)

TIP: The desired consistency of the sauce should determine at what temperature the sauce is served. I usually serve "refrigerated" sauce, allowing it to rest briefly (i.e., 5 minutes) at room temperature so that the sauce is creamy, thick and fluid. (Warm sauce is more liquid in nature.)