Good things come in little tasty packages

recipes by ERIN PETTIPAS

photography by STEVE SMITH, VISIONFIRE

This time of year, when guests can drop in out of the blue, you need canapés that come together quickly and have folks asking, “Who catered?”

“The holiday season calls for festive bites that wow without weighing you down,” says Chef Erin Pettipas. In this issue, she delivers inventive canapés that come together quickly.

Earthy roasted beet tartare mounded on crisp rye crackers with whipped goat cheese, refreshing cucumber rounds topped with smoked salmon and sesame-kissed cream cheese — there’s something for every palate. Steak crostini brings bold, savoury indulgence, while herbed turkey meatballs paired with tangy cranberry aioli offer a lighter nod to tradition. And for a flaky, elegant finish, vol-au-vents filled with sage, apple, and sausage are guaranteed to steal the spotlight. Like gifts, some of the best things come in small packages.

Smoked Salmon Cucumber Bites

Makes 15-20

INGREDIENTS

1 large English cucumber, sliced

3 1/2 oz (100g) smoked salmon

Scallions (for garnish)

Sesame seeds (for garnish)

Cream cheese mix

8 oz (227 g) cream cheese

1 tbsp (15 mL) tamari (or soy sauce)

1 tsp (5 mL) rice wine vinegar

1/2 tsp (2.5 mL) sesame oil

METHOD

1. Combine cream cheese, soya sauce, rice wine vinegar and sesame oil and put into a piping bag.

2. Spread cream cheese mix on cucumber slices and top with smoked salmon, scallions and sesame seeds.

Roast Beet Tartare Bites

Makes 24

INGREDIENTS

24 rye crackers

1/4 cup (60 mL) chopped walnuts Microgreens to garnish

Beet tartar

2 medium beets, roasted and finely chopped

1 tbsp (15 mL) grainy Dijon mustard

2 tbsp (30 mL) shallot, finely diced

1 tbsp (15 mL) fresh dill

1 tbsp (15 mL) olive oil

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

Whipped goat cheese

5 oz (140 g) goat cheese

2 tsp (10 mL) honey

METHOD

1. Roast beets wrapped in foil until fork tender, refrigerate, and cool completely. Finely chop beets and combine with Dijon, salt, pepper, olive oil, and shallots.

2. In a food processor combine goat cheese and honey until very smooth, transfer to a piping bag (at-home cheat: freezer bag with corner cut).

3. Pipe about 1.5 tsp of goat cheese onto each cracker, then top with beet mixture and garnish with micro greens or dill.

Herbed Turkey Meatballs with Cranberry Aioli

Makes 16-20

INGREDIENTS

1 lb (454 g) ground turkey

1 cup (250 mL) panko breadcrumbs (gluten-free if desired)

½ cup (125 mL) celery

2 tsp (10 mL) olive oil

1 tsp each salt and pepper

1 medium onion, chopped (about 1 cup/250 mL))

3 tbsp (45 mL) mixed herbs, chopped (rosemary, thyme, sage, savory)

1 egg

METHOD

1. Sauté onion, celery and olive oil for 10 minutes on medium until softened and browned, add herbs and sauté for 1-2 minutes until fragrant. Combine with other ingredients and mix just to combine.

2. Roll into 16-20 balls. Bake 20 minutes at 425F/218C.

Aioli

1/4 (60 mL) cup mayo

1/4 cup (60 mL) cranberry sauce

1 tsp (5 mL) orange juice

Zest of ½ orange

1 tsp (5 mL) Dijon mustard

Combine and serve on side for dipping.

Steak Crostini

Makes 12-16 servings

INGREDIENTS

1 baguette, sliced on an angle about 1/2 inch thick

1 (about 8 oz or .25 kg) strip loin steak

½ cup (125 g) chopped pancetta

1 8 oz (225 g) container mushrooms, chopped

1 tbsp (15 mL) olive oil

Salt and pepper

3/4 cup (177 mL) mayo

2 tbsp (30 mL) horseradish

1 tsp (5 mL) Worcestershire sauce

1 tsp (5 mL) Dijon mustard

Method

1. Season steak generously with salt and let sit at room temperature while prepping the rest of the ingredients.

2. Chop mushrooms and pancetta and sauté with 1 tbsp of olive oil on medium heat until browned and crispy, set aside.

3. Combine mayo, horseradish, Worcestershire, and Dijon.

4. Slice baguette and arrange in one layer on a baking tray, drizzle or spread with oil. Bake at 400F/204C or broil for just a couple minutes until the edges just start to brown but the middle is soft. Remove.

5. In a stainless steel or cast-iron pan, heat 1 tbsp high heat oil. Pat steak dry and sear for about 4 minutes on each side or to desired doneness, then rest 5 minutes.

6. Swipe a generous amount of horseradish mayo on each crostini. Top with about 1 tbsp of the mushroom pancetta mix.

7. Slice the steak and top each crostini with a slice and garnish with micro greens and chives.

Sausage Roll Vol au Vent

Makes 16

INGREDIENTS:

1 (450g) package puff pastry

1 cup (250 mL) your favourite fresh sausage meat

2 tbsp (30 mL) fresh sage and thyme, chopped cranberry or red pepper jelly

1 egg, whisked in small bowl with 1 tbsp water, set aside for egg washing

1 shallot, finely chopped

1 tbsp (15 mL) olive oil

1/4 apple, peeled and finely chopped

2 tsp (10 mL) Dijon mustard

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) pepper

Sesame seeds to garnish

METHOD

1. Using a biscuit cutter or something about 2-inch in diameter, cut both sheets of puff pastry into circles. You should get around 16 each sheet.

2. Using the wide end of a piping tip or something about ¾-inch round, put a hole in the middle of half of the circles. Use your pointer finger dipped in water to make a ring around each full circle to stick the rings on top. These are called vol au vents — the ring around will puff up while cooking to create a hole for the filling. Keep chilled while you make the filling.

3. Sauté shallot and olive oil over medium heat until soft and browned, add apple and sauté until it softens, then add herbs for 1-2 minutes until fragrant.

4. Combine sausage meat, sautéed shallots, apple, and herbs, Dijon, salt, and pepper.

5. Place about 1 1/2 tsp filling in the middle of each ring, top with a light brush of cranberry jelly, then brush the ring of pastry with egg wash.

6. Bake at 425F/218C for about 15 minutes until golden and sausage is cooked through. Sprinkle with sesame seeds and thyme for garnish.