HomeMy WebLinkAboutThe Rural Voice, 2005-12, Page 44Rural Living
Get holiday feasts off to appetizing start
Selected by Bonnie Gropp
You can't think of the holidays
without thinking of food. When it
comes to festive recipes people are
always looking for something new.
And nothing begins the entertaining
better than appetizers.
CAJUN SWEET POTATO
FINGERS WITH CHILI
MAYONNAISE
3 small sweet potatoes, unpeeled
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) Cajun seasoning
1/2 cup (125 mL) low-fat
mayonnaise
2 tsp (10 mL) lemon juice
1 tsp (5 mL) chili garlic sauce or
chili powder
1 tsp (5 mL) grainy or dijon
mustard
Cut potatoes in half lengthwise;
cut each half into 4 to 6 fingers. Place
in large bowl and toss with oil and
Cajun seasoning to coat evenly. Bake
on baking sheet in 400°F (200°C) oven
for 30 to 35 minutes, turning once, or
until tender and beginning to brown.
Meanwhile, in small bowl,
combine mayonnaise, lemon juice,
chili sauce and mustard. Serve as dip
for potato fingers.
SQUASH AND APPLE LATICES
1 apple, unpeeled, cored and
coarsely grated
2 cups (500 mL) coarsely grated
squash
1 cup medium onion, grated
2 green onions, finely chopped
1/2 cup (125 mL) shredded old
cheddar cheese
1 egg
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) cornmeal
In large bowl, combine apple and
squash. Transfer to sieve; press out
excess liquid. Return to bowl, add
onion, green onions, cheese, egg, salt
and pepper; mix well.
Using about 1 tbsp (15 mL) each,
shape into 1 1/2 inch (4 cm) round
pancakes; dip both sides in cornmeal.
Place on parchment paper -lined
baking sheet. Bake in 400°F (200°C)
oven for 20 minutes or until lightly
40 THE RURAL VOICE
Squash and Apple Latkes — Latkes are traditionally made with grated potatoes
and fried. Baking instead of frying these mini pancakes makes this appetizer a lot
healthier. They can also be made ahead and re -heated. Serve with maple dip or
bottled salsa.
browned. Serve with maple dip.
Maple Dip:
Combine 1/2 cup (125 mL) light
sour cream; 2 tbsp (25 mL) maple
syrup and 1/4 tsp (1 mL) cinnamon.
CURRIED CREAM CHEESE
AND VEGETABLE SPIRALS
1 medium carrot, coarsely grated
half sweet red pepper, chopped
1 small onion, finely chopped
1 clove garlic, minced
1 tsp (5 mL) curry powder (or to
taste)
1 tbsp (15 mL) vegetable oil
1/3 cup (75 mL) chopped fresh
coriander or parsley
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) salt
8 oz (250 g) light cream cheese,
softened
4 large whole wheat tortillas
In large skillet, cook carrot, red
pepper, onion, garlic and curry
powder in oil until softened, 3 to 5
minutes. Remove from heat.
Stir in coriander, lemon juice and
salt; let cool slightly. In bowl, stir
cream cheese with wooden spoon
' until creamy; stir in vegetable
mixture. Spread each tortilla evenly
with curry filling; roll up tightly,
pressing firmly to seal. Wrap in
plastic wrap and refrigerate at least 1
hour or overnight.
To serve, trim off ends of rolls; cut
each roll into 8 to 10 slices on the
diagonal.
ROASTED RED PEPPER AND
MUSHROOM TAPENADE
1 sweet red pepper, seeded and
quartered
8 oz (250 g) mushrooms, halved
2 tbsp (25 mL) olive oil
1 onion, unpeeled, halved
2 cloves garlic, minced
1/2 cup (125 mL) stuffed green
olives
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) chopped fresh basil
or parsley
1/4 tsp (1 mL) black pepper
pinch cayenne pepper
whole wheat pita triangles or low-
fat crackers.
Toss red pepper pieces and
mushrooms with 1 tbsp (15 mL) of
the oil. Place red pepper, mushrooms,
and onion on baking sheet with onion
and pepper cut side down. Broil on
middle rack for about 20 minutes or