Did you enjoy all of the #TastyTuesday recipes we posted to Facebook and Twitter in December?
We did too!
That's why we've put them all in one spot on our blog so we can reference them whenever we want. Thank you Food Network Canada for these great recipes.
Happy cooking!
Asparagus in Prosciutto
Ingredients
- 20 fresh asparagus spears, cleaned and trimmed
- 20 slices of thin young prosciutto (120 g.)
- 5 tablespoons mayonnaise (75 ml)
- 5 cloves garlic, minced
- 1 baguette, sliced into ¼ to ½ inch slices, lightly toasted
Instructions
1. In a shallow pan filled with salted water and over medium heat, cook asparagus until just tender. Take them off heat and drain water. Pour cold water over them continuously to stop cooking process. Set them to dry on paper towels to dry.
2. Take each asparagus spear and wrap a slice of prosciutto around it. Set aside until needed.
3. In a medium bowl, combine mayonnaise and garlic. Serve sauce in a dipping sauce dish and place in the center of a large platter. Arrange asparagus around it. Serve.
Gingerbread cut-out cookies
Ingredients
Gingerbread
- ½ cup vegetable shortening or butter, at room temperature (125 ml)
- ½ cup sugar (125 ml)
- 1 egg
- ½ cup fancy molasses (125 ml)
- 1 teaspoon vanilla extract (5 ml)
- ¼ cup grated fresh ginger (60 ml)
- 3 cups all purpose flour (750 ml)
- 1 teaspoon cinnamon (5 ml)
- ¾ teaspoon baking soda (3 ml)
- ¼ teaspoon cloves (1 ml)
Royal Icing
- 3 tablespoons meringue powder (available at cake stores and Bulk Barn stores) (45 ml)
- ½ cup warm water (125 ml)
- 4 ½ cups icing sugar, sifted (1125 ml)
- 1 teaspoon vanilla extract (5 ml)
- ½ teaspoon cream of tartar (2 ml)
- food colouring, as needed
Instructions
Gingerbread
1. Cream shortening (or butter) and sugar until fluffy. Beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended.
2. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.
3. Preheat oven to 375 degrees F.
4. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to the touch. Cool completely before decorating.
Royal Icing
1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing with food colouring, as desired.
2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing. Makes about 2 dozen cookies.
Potato Mushroom Bruschetta
Ingredients
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms, sliced
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 2 tablespoons dry vermouth
- 2 tablespoons sour cream
- 1 cup grated Asiago cheese (Asiago Pressato recommended)
- salt and pepper
- 18 slices baguette bread, seasoned with olive oil, salt and pepper and toasted
Instructions
1. Cook potatoes in boiling salted water until tender and drain. Return to pot and cover to keep warm while preparing mushrooms.
2. In a sauté pan over medium high heat, melt butter and heat oil. Add mushrooms and shallots and sauté until moisture has evaporated, about 5 minutes.
3. Add garlic and thyme and sauté one minute more. Add vermouth and cook until absorbed. Remove from heat.
4. Roughly mash potato and sour cream with a fork. Stir in mushroom mixture and Asiago and season to taste. Set aside until ready to serve.
5. To serve, preheat oven to 400 F. Spoon potato mixture onto toasted baguette slices. Heat for about 7 minutes, until warmed through. Serve warm or at room temperature.
We did too!
That's why we've put them all in one spot on our blog so we can reference them whenever we want. Thank you Food Network Canada for these great recipes.
Happy cooking!
Asparagus in Prosciutto
Ingredients
- 20 fresh asparagus spears, cleaned and trimmed
- 20 slices of thin young prosciutto (120 g.)
- 5 tablespoons mayonnaise (75 ml)
- 5 cloves garlic, minced
- 1 baguette, sliced into ¼ to ½ inch slices, lightly toasted
Instructions
1. In a shallow pan filled with salted water and over medium heat, cook asparagus until just tender. Take them off heat and drain water. Pour cold water over them continuously to stop cooking process. Set them to dry on paper towels to dry.
2. Take each asparagus spear and wrap a slice of prosciutto around it. Set aside until needed.
3. In a medium bowl, combine mayonnaise and garlic. Serve sauce in a dipping sauce dish and place in the center of a large platter. Arrange asparagus around it. Serve.
Gingerbread cut-out cookies
Ingredients
Gingerbread
- ½ cup vegetable shortening or butter, at room temperature (125 ml)
- ½ cup sugar (125 ml)
- 1 egg
- ½ cup fancy molasses (125 ml)
- 1 teaspoon vanilla extract (5 ml)
- ¼ cup grated fresh ginger (60 ml)
- 3 cups all purpose flour (750 ml)
- 1 teaspoon cinnamon (5 ml)
- ¾ teaspoon baking soda (3 ml)
- ¼ teaspoon cloves (1 ml)
Royal Icing
- 3 tablespoons meringue powder (available at cake stores and Bulk Barn stores) (45 ml)
- ½ cup warm water (125 ml)
- 4 ½ cups icing sugar, sifted (1125 ml)
- 1 teaspoon vanilla extract (5 ml)
- ½ teaspoon cream of tartar (2 ml)
- food colouring, as needed
Instructions
Gingerbread
1. Cream shortening (or butter) and sugar until fluffy. Beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended.
2. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.
3. Preheat oven to 375 degrees F.
4. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to the touch. Cool completely before decorating.
Royal Icing
1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing with food colouring, as desired.
2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing. Makes about 2 dozen cookies.
Potato Mushroom Bruschetta
Ingredients
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms, sliced
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 2 tablespoons dry vermouth
- 2 tablespoons sour cream
- 1 cup grated Asiago cheese (Asiago Pressato recommended)
- salt and pepper
- 18 slices baguette bread, seasoned with olive oil, salt and pepper and toasted
Instructions
1. Cook potatoes in boiling salted water until tender and drain. Return to pot and cover to keep warm while preparing mushrooms.
2. In a sauté pan over medium high heat, melt butter and heat oil. Add mushrooms and shallots and sauté until moisture has evaporated, about 5 minutes.
3. Add garlic and thyme and sauté one minute more. Add vermouth and cook until absorbed. Remove from heat.
4. Roughly mash potato and sour cream with a fork. Stir in mushroom mixture and Asiago and season to taste. Set aside until ready to serve.
5. To serve, preheat oven to 400 F. Spoon potato mixture onto toasted baguette slices. Heat for about 7 minutes, until warmed through. Serve warm or at room temperature.
