5 When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, a couple of slices of shallot and a sprinkle of chives and dill. Transfer to a platter and serve. Any extra carrots can be stored for up to 4 days in marinade, refrigerated in an airtight container. Makes about 12 PAIRS WITH NEW YEAR'S EVE APPIES WILLIAM FÈVRE PETIT CHABLIS France $34.99 811232 VEUVE CLICQUOT CHAMPAGNE BRUT France $77.99 563338 ARGIOLAS COSTAMOLINO VERMENTINO DI SARDEGNA Italy $21.99 457945 PFAFFENHEIM PFAFF PINOT GRIS France $23.99 616144 TERRANOBLE CASABLANCA VALLEY VEGAN PINOT NOIR RESERVA Chile $18.99 495595 ALVEAR FINO SHERRY Spain $23.49 112771 VILLA TERESA ROSÉ FRIZZANTE Italy $18.99 826875 SPY VALLEY SAUVIGNON BLANC New Zealand $25.99 179507 Entertaining Dips from page 84
temperature 1 cup (250 ml) shredded fontina 1 cheese, divided ½ tsp (2.5 ml) paprika 1 tsp (5 ml) Tabasco sauce 1 cup (250 ml) cooked crab meat, picked apart and divided 1 lemon, zest and juice 4 green onions, thinly sliced ¼ cup (60 ml) grated Parmesan 1 lb (500 g) king oyster mushrooms, cut into ⅛ -in (0.25 cm) slices
CARROT "LOX" ON CRISPBREAD 4 large carrots, unpeeled kosher salt, for roasting 3 tbsp (45 ml) extra-virgin olive oil 1 tbsp (15 ml) rice vinegar ½ tsp (2.5 ml) smoked paprika 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) chopped fresh dill, plus extra for garnish 1 pinch freshly ground black pepper rye crispbread or crackers, to serve ¾ cup (175 ml) cream cheese, to serve ¼ English cucumber, thinly sliced, for garnish 2 radishes, trimmed and thinly sliced, for garnish 2 tbsp (30 ml) capers, drained and rinsed, for garnish 1 shallot, thinly sliced, for garnish chopped chives and fresh dill, for garnish 1 Preheat oven to 450 F (230 C). 2 Line an 8-in (20 cm) baking dish with parchment paper. Coat bottom with about a ¼-in (0.5 cm) layer of salt, then place whole carrots in dish. Sprinkle more salt over carrots to almost cover. Roast carrots in salt crust until easily pierced with a fork, but not mushy. Exact timing will depend on size and freshness of carrots. Check them, starting around 40 minutes. Larger carrots may take up to 60 minutes or more. Remove from oven, remove carrots from salt crust and place on a plate, allowing to cool to room temperature. 3 While carrots cool, make marinade. In a shallow dish or medium bowl, whisk together olive oil, rice vinegar, paprika, lemon juice, dill and a good pinch of ground black pepper. 4 Once cooled, use hands to rub off any excess salt. Working with 1 carrot at a time, use a knife to slice off a thin strip of carrot skin, then use a peeler to peel carrot into ribbons. Place strips in marinade and toss to coat. Repeat with remaining carrots.
vegetable oil for frying 5 chives, thinly sliced
1 In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool. 2 In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt. 3 Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl. Serves 6 to 8 PAIRS WITH SEGURA VIUDAS ROSÉ CAVA BRUT Spain $17.99 5835 RUSSELL BREWING PALE ALE BC $12.49 59311 6 x 355 ml
CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS 1 shallot, minced 2 cloves garlic, minced 3 cups (750 ml) finely chopped button mushrooms 3 tbsp (45 ml) extra-virgin olive oil 2 tbsp (30 ml) butter salt and pepper, to taste
8 oz (250 g) cream cheese, softened 1 cup (250 ml) sour cream, room
1Possible substitutes include Gruyère, provolone, Gouda or Emmental.
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