Michael Bonacini’s Cocktail Party

Everyone loves finger food, and these tasty selections from Michael Bonacini will be a hit at your holiday party. Give them a try!

Leek, Smoked Salmon, and Goat Cheese Tiny Tartlets

Makes approximately 12

Ingredients
1 box store bought tartlet shells
1 tsp butter
1 cup leeks, washed and diced
2 slices smoked salmon, diced
1/4 cup crumbled goat cheese
Salt and pepper to taste

Royal
1/4 cup milk
1/4 cup 35% cream
1 tbsp grated Parmesan cheese
Salt, pepper, and nutmeg
3 whole eggs

Directions
In a preheated oven, blind bake the store bought pastry shells. That is, bake the empty shells in the oven for 8 – 12 minutes at 325 degrees, so they are light golden brown and crisp. Remove and allow to cool.

In a clean bowl, place the milk, cream, grated Parmesan cheese, salt, pepper and a pinch of nutmeg.

Crack in the whole eggs, whisk vigorously and place to one side. Next, in a small pan over low heat, melt a tsp of butter, and gently soften the leeks, seasoning with salt and pepper. Continue cooking for 4 – 5 minutes. Remove, and allow to cool.

Line up the pastry shells. In the bottom of each shell, place a little diced smoked salmon, followed by a crumbling of goat cheese, topped with the buttered leeks. Using a measuring jug, fill each pastry tart with the Royal mixture to about 1/8 inch from the top. Bake in a preheated oven at 345 degrees for 8 – 12 minutes. Remove, allow to cool, remove the tartlets from their aluminum shells, and serve warm. You can add a garnish of sour cream, capers, and chopped dill to enhance presentation.

BBQ Turkey Taco

Serves: 6

Ingredients
6 pappadum shells
1 cup smoked turkey leg or cooked dark and white turkey meat, picked
1/4 cup favorite BBQ Sauce
1 1/4 cup coleslaw
1/2 cup shredded sharp cheddar (aged Balderson cheddar or Monterey Jack)

For Coleslaw
1/2 cup napa cabbage, shaved
1 tsp red onion, diced
1/8 cup carrots, julienned
1 tbsp mayo
1/2 tsp ground cumin
1 tsp rice wine vinegar
1/2 tsp sugar
1 tbsp coriander, chopped
Salt and pepper to taste

Directions
Heat a lightly oil brushed grill or pan to medium-high heat and cook Pappadums until they are lightly blistered and coloured. While they are still hot, mold them into a “taco” shape so they can be easily filled. Set aside.

Lightly heat the turkey, remove skin, and pick down to fine strands, removing all bones, fat and cartilage. Heat the BBQ sauce and mix with the picked turkey meat. Keep warm and set aside.

For the coleslaw, mix cabbage, onions, and carrots in a bowl. In a separate bowl, whisk together the mayo, cumin, vinegar, and sugar. Pour the dressing over to the salad and mix well. Season and finish with chopped coriander.

To assemble the tacos, start with a little coleslaw, add BBQ turkey mix and top with shredded cheddar. Serve immediately.

Smoked Salmon Crépe with Cream Cheese and Dill

Ingredients
4 eggs
2-3 tbsp water
1/2 cup milk
1/2 cup flour
2 tbsp melted butter or vegetable oil
1/2 tsp salt
1 tub soft cream cheese (room temperature)
1 tbsp chopped dill
12 slices smoked salmon
Sprigs of dill

Directions

For the batter
In a medium mixing bowl, lightly whisk the eggs. Add the water and milk. Slowly whisk in the flour, a little at a time, until the mixture reaches a batter consistency, thin enough to coat the back of a spoon. Whisk in the butter or oil, and season with a little salt. Refrigerate for at least 1 hour before using.

For the crépes
Lightly grease a crépe pan, and place over medium heat. Pour approximately cup of batter into the pan. Tilt the pan to swirl batter around the bottom. Once the crépe has many bubbles, loosen the edge with a spatula and flip. The second side cooks more quickly, so be sure not to overcook. Slide the crépe onto a plate and allow to cool. Repeat with the remaining mixture.

To dress each crépe, place it onto a chopping board, and smear it with cream cheese, leaving a 1/2 inch edge. Sprinkle with chopped dill. Place 2 smoked salmon slices over top, and roll crepe to form a cigar shape. Chill in the refrigerator for about 1 hour. Once chilled, slice off the ends, and cut the rolls into 4 -5 even coins. Garnish with a spring of dill.

Tuna Popsicles

Makes 8 – 12

Ingredients
1 8 oz sushi grade tuna steak, cut into 3/4 inch cubes
1 cup unsweetened coconut milk
1 tsp honey
Juice of 2 limes
1 1/2 tsp chopped mint and coriander
1/4 tsp freshly grated ginger
2 tbsp rice wine vinegar
1/8 tsp chopped jalapeno pepper
Salt and pepper to taste

Directions
In a small bowl, place all the above ingredients except the tuna, and whisk thoroughly. Adjust the seasoning as necessary, and the heat as desired. Take 8 – 12 shot glasses, and half fill with the coconut milk mixture. Next, take 8 ‚ 12 skewers, and place 2 cubes of diced tuna on each. Place each skewer into a shot glass 30 minutes before serving. This will allow enough time for the tuna to take on a light cure. Serve lightly chilled.

Note: you may vary this recipe by using sushi grade salmon, sea scallop or halibut. You may offer a shaker, served on the side, of togarashi spices, encouraging your guests to lift out the popsicle, sprinkle with togarashi, and enjoy. A glass of chilled sake helps wash down these delicious tuna popsicles. Domo arigato!!

Originally published on CityLine