Holiday Entertaining

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 crostini

Tuna Crudo Crostini

Serves 12-14


  • 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


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


  • 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.


  • 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.

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