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5 Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan. 6 Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature. 7 Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt. 8 When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately. Makes 15 canapés PAIRS WITH DIRTY LAUNDRY HUSH ROSÉ BC VQA $19.99 767103 GRAY MONK PINOT AUXERROIS BC VQA $20.99 96222
3 Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes. 4 Place softened butter in a large bowl and use a rubber spatula to fold in radishes. 5 Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly. Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight. 6 When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days. 7 Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy. Makes 16 tartines
BUTTERED RADISH TARTINE WITH VANILLA SEA SALT 1 vanilla bean ½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes 1¼ cups (310 ml) unsalted butter,
cubed, room temperature 16 slices baguette, toasted
1 Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use. 2 Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
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