Orange Mini Tarts

Contains dairy

Ingredients

• 3 1.9 oz boxes Athens® Mini Fillo Shells (45 shells total) 

• 3/4 cup sweetened condensed milk 

• 1/2 cup fresh orange juice 

• 2 teaspoons flour 

• 1/8 teaspoon salt 

• 2 teaspoons orange zest 

• 1 cup heavy cream 

• 3 tablespoons honey 

Instructions

• Preheat oven to 350.

• In a mixing bowl, combine sweetened condensed milk, orange juice flour, salt and zest. Mix just until combined.

• Arrange shells on a baking sheet. Fill each cup with orange filling. Bake for 15 -18 min or until filling has set. Remove from oven and let tarts cool before topping with whipped cream.

• For the cream, add heavy cream to a mixer fitted with a whisk attachment. Whisk until cream has become thick, about 3-4 minutes. Add honey and beat just until stiff peaks form.

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Black Forest Brownie bites

Contains dairy

Ingredients

• 1 box (15.25 oz.) brownie mix

• 1/3 c. vegetable oil

• 1/4 c. water

• 1 egg

• 24 maraschino cherries, without stem

• Frosting:

• 1 (8 oz.) block, cream cheese

• 1/2 c. granulated sugar

• 1 tsp. vanilla

• 1 1/2 c. heaving whipping cream

• 24 maraschino cherries, WITH stems

• chocolate shavings

Instructions

• Preheat oven to 350 degrees. Line a mini muffin pan with 24 mini muffin liners. Set aside.

• In a mixing bowl, combine the brownie mix, oil, water and egg. Mix until the batter is fully incorporated. Using a scoop or small ladie, fill the mini muffin cups with the brownie batter, aproximately 3/4 full. When all cups are filled, add an un-stemmed cherry to the center of each brownie. Bake at 350 for 19-21 minutes. Remove from oven and let cool completely before frosting.

• For frosting: In a hand or stand mixer, beat together the cream cheese, sugar and vanilla until smooth and fluffy. With the mixer on a medium-high speed, slowly begin adding the whipping cream, and whip for about 2 minutes or when stiff peaks begin to form. Add the frosting to a piping bag, and decorate each brownie with a generous amount of frosting. Top with chocolate shavings and a stemmed maraschino cherry. Refrigerate any leftovers in an airtight container.
  

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Smoked Salmon Bites

Contains Fish and Dairy

INGREDIENTS

• 8pieces sprouted whole grain bread, such as Canyon Bakehouse Gluten Free

• Extra virgin olive oil, for brushing the bread

• 1 container – 10 ounces Kite Hill brand “Cream Cheese Style Spread”

• 3/4 cup chopped parsley

• 1/4 cup chopped dill

• 2 cloves garlic

• 1 small shallot, chopped

• 1 tablespoon lemon juice

• 1 package – 8 ounces wild smoked salmon

• Capers, for garnish

INSTRUCTIONS

• Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and arrange the bread triangles on top. Lightly oil the tops of the triangles with extra virgin olive oil. Toast in the oven for about 8 minutes, or until golden. Remove from the oven and transfer to a serving platter.

• In a food processor, add the Kite Hill “Cream Cheese Style Spread”, parsley, dill, garlic, shallots and lemon juice. Process until smooth and creamy.

• Smear the herb-spread on the toasted bread triangles, top with smoked salmon and garnish with capers. Serve at room temperature.
  

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Succulent Shrimp Shooters with Mango Sauce

Contains Shell fish

INGREDIENTS

• 6 raw shrimps

• 2 mangoes

• 1 large clove of garlic

• 1 tablespoon Sichuan pepper (or pink peppercorns)

• 1 tablespoon of fennel seeds

• 1 piece of fresh ginger (3/4 inch – 2 cm) peeled

• 2 tablespoons of olive oil

• 1 pinch of salt

• Zest of 1 lime

• Some herbs for garnish: basil or fresh thyme

Instructions

•  To make the shrimp shooters recipe: Peel the mangoes and remove the core. Cut the first one into 16 small cubes and puree the second in a blender. Keep aside.

• Shell the shrimp, keeping only the tail.

•  In a large skillet, heat the oil and roast peppercorns and fennel seeds until the mixture becomes fragrant. Then add the garlic clove cut in half and the shrimp. Cook for 3 minutes, stirring regularly. When shrimp is cooked, add grated ginger and sea salt; stir for 2 minutes then let cool.

• Pick two grilled shrimps and a mango cube on a toothpick; repeat the same process with the rest. Fill 1/3 of mini verrine glasses with the mango puree, then arrange the toothpicks inside the glasses. Grate the zest of lime over and garnish with a few basil leaves. Refrigerate the grilled shrimp shooters until serving.
  
  

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Crispy Sriracha Spring Rolls

Allergens

Short description

Ingredients

• 3 cups coleslaw mix (about 7 ounces)

• 3 green onions, chopped

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 pound boneless skinless chicken breasts

• 1 teaspoon seasoned salt

• 2 packages (8 ounces each) cream cheese, softened

• 2 tablespoons Sriracha chili sauce

• 1 package (24 to 28 each) spring roll wrappers, thawed

• Oil for deep-fat frying

• Sweet chili sauce, optional

Instructions

• Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt.

• In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat.

• In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce.

• Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

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Grilled Asparagus & Steak Fajita Roll-Ups

Contains dairy

Ingredients

• 1 pound (450g) thinly sliced sirloin tip steak

• 1 bunch of asparagus, washed and trimmed

• Fajitas seasoning mix

• 1/2 tablespoon olive oil

• 1 lemon, juiced

• Chopped fresh cilantro, for garnish

• Lemon slices, for garnish

The homemade Fajitas seasoning mix

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon garlic powder, or minced garlic

• 1 teaspoon cumin

• 1/2 teaspoon Italian spice mix

• 1 teaspoon sea salt

• 1/4 teaspoon fresh ground pepper

Yogurt sauce

• 1 greek yogurt

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Chopped cilantro, to taste

• Salt and fresh cracked pepper, to taste

Instructions:

Prepare the fajitas seasoning mix by combining chili powder, paprika, garlic powder, cumin, oregano, salt and pepper and set aside. Combine the ingredients for the yogurt sauce together and set aside.

Cut the steak into thin, long strips and rub with some of the prepared fajita mix and set aside.

Heat olive oil in a grill pan over medium-high heat and add asparagus; season with salt, pepper, and a sprinkle of the fajitas seasoning mix. Cook for about 4 to 5 minutes, or until crisp-tender. Remove from heat and let cool for a minute.

Top each slice of steak with two asparagus; roll up and secure with a toothpick. Heat up the same grill pan and add the steak roll-ups. Cook until browned, about 2 to 3 minutes per side. Remove from heat, remove toothpicks, and transfer to a serving plate.

Squeeze lemon juice over the roll-ups and garnish with chopped cilantro and lemon slices. Serve with the prepared yogurt sauce for dipping. Enjoy!

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