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December
06
Holiday Entertaining
Author: Hockley Valley Resort

Get your canapés on!

                                            can·a·pé [noun] a small, prepared and usually decorative food,                                                                                                   held in the fingers and often eaten in one bite.

Whether it’s a quick drop-in informal party or an organized festive affair, tis the season! What ‘cha cooking? Looking for something a little different to serve up this season?

We asked Owner/Chef John Paul Adamo of Hockley Valley Resort for two - quick, sure-to-please apps. He shared two of his favourites from his signature restaurant cabin.

Our Criteria:

1) easy to prepare, no fancy schmancy kitchen tools requiring a kitchen brigade to prepare,

2) fun, no stress and a pleasure to plate and serve, and

3) hearing “..can I have that recipe before I leave tonight?” would be a bonus…

Bon appetite!

 

Tuna Crudo Crostini

Serves 12-14

 

Ingredients: 

8 oz sashimi grade raw albacore tuna loin – cubed

½ bunch chopped chives

1 minced shallot

1 garlic clove, minced

½ small bunch picked chervil

1 serrano chili or similar minced

1 large lemon, juiced

1 tsp smoked paprika

½ small cucumber peeled, seeded and small diced

1-2 oz  + more if needed of good quality extra virgin olive oil

1 oz harissa or red pepper paste

Salt & Cracked fresh pepper to taste

1 Baguette sliced into crostini – baked and rubbed with raw garlic

Method:

  • Slice baguette, brush with olive oil and toast - rub with garlic clove once bread comes out of the oven and set aside.
  • Combine all ingredients into a chilled bowl 10 minutes before serving make sure you reserve some chives for garnish.
  • Spoon tuna mixture onto garlic crostini, platter and sprinkle with chives – Serve.


Zucchini Frittelle

Serves 8-10

 

Ingredients:

4 Organic Free Run Eggs

1 ½ cups – All purpose flour + more as needed

2+ fl oz – Sheldon Creek Milk (or other whole organic milk)

Salt and Pepper to taste

¼ cup – grated parmigiano cheese or more as desired

2 tbsp. & 1 tsp – Baking Powder

½ bunch - Chopped Chives

1 small/med Zucchini – grated on a box grater

1 onion – minced

1 clove garlic – minced

½ - 1 oz White wine – as needed

Fryer or pot of Canola oil for frying  - 350F

Tip:  Fresh chopped mint can be added to this batter as an alternate to chives, as it’s a wonderful combination with zucchini.

Method:

  • In a heavy bottomed pan sweat off onions and zucchini being sure to take out as much moisture as possible.
  • Add garlic and continue to cook out – deglaze with white wine and season with salt and pepper – empty zucchini mixture onto a toweled tray and set in your fridge to cool.
  • In a bowl, crack eggs and whisk with milk, fresh cracked pepper, grated parmigiano cheese and chopped chives – add cooled zucchini to egg mixture.
  • Combine flour, a pinch of salt and baking powder.
  • Add wet ingredients to the dry and fully incorporate – do not over mix – mixture should be thick enough to spoon into fryer.
  • Using a wet tablespoon – spoon out a small amount of batter into fryer – fry one (test) frittelle until golden brown and center is cooked – taste and adjust seasoning.
  • Finish frittelle with freshly grated Parmigiano or a Monforte Toscano – and serve while still hot.