Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season. Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.
Category Archives: Appetizers
For this St. Patrick’s Day week, I was determined to develop some special vegetarian dishes tasty enough to stand up to their traditional seafood or meaty counterparts. This dish, a take on the Irish dish Dublin Lawyer, exceeded my expectations! Plus, it is simple enough to whip up quickly, provided you have the ingredients on hand.
The original version of this dish includes lobster in a buttery, creamy whiskey sauce. There are many things to love about that, unless of course you can’t eat seafood, or just don’t feel like it that day. I myself am probably best described as a semi-pescatarian; that is, the large majority of my diet is vegetarian, but a couple of times a year I’ll have a little seafood as kind of a treat, mostly while traveling. I’m a Newfoundland girl, after all. But for this dish, I decided to go with lobster mushrooms instead, which of course are not exactly like lobster, but pretty awesome in their own right, have a slightly similar flavor, as well as appearance.
While vegetarian, this dish is shall we say…a WEE bit on the rich side, so it is lovely for a special occasion, a dinner party or what not. I did lighten my version somewhat with a light cream and less butter. If you wished to lighten it further, you could serve it over rice, potato or even toasted bread. I served mine in vol-au-vent pastry, and there was enough for two main dish servings. You could also serve this in appetizer sized pastries or toast points. All good!
For the recipe: Read the rest of this entry
These little savory and slightly sweet tarts are at as much at home on an appetizer platter or along side a salad for a tasty lunch (especially if you use a larger tart shell). Quick and easy to assemble if you use pre-made pastry shells and the filling can be made ahead of time if you like. They are a great vegetarian alternative to offer your guests.
On to the recipe! Read the rest of this entry
This autumn inspired dip is perfect for a entertaining a small crowd on chilly evenings, or if you choose a smaller serving, the rest can be frozen for rewarming whenever you like. The dip should be served warm to hot, and works well in a fondue pot as well. Serve it up with cheese-dip vehicles such as bread chunks, broccoli spears, crackers or chips, or even roasted potatoes.
I used some regional favorites in this dip, with Bulwark Cider, an apple from Belliveau Orchards and gouda from Dutchman’s Farm. The resulting dip was boozy, semi-sweet, smoky, cheesy awesomeness if I say so myself!
I make this one in the microwave, but you can also do it up stovetop. It will make around 3 cups. Read the rest of this entry
This is a dip I whipped up on the weekend and froze a large portion of for later. I wanted something that used a mix of spring vegetables in a creamy dip with an Italian flavor. This would be great for any occasion, but perfect to make ahead to welcome guests for Easter dinner while you are finishing things up in the kitchen. Read the rest of this entry
This recipe is a new take on a restaurant favorite, easy to whip up at home for your next party to share with friends. I incorporated a homemade lentil flour/meal into the mix to switch these up. Wow what a crunch these packed! I will never go back to a regular batter again.
To boot, if you use a gluten-free baking powder, these little gems are gluten-free. Bonus! And while they are not necessarily an everyday dish, you could always serve them along with a little salad, or use tail-off shrimp and tuck them into a wrap with some veggies to go! Read the rest of this entry