12 Days of Christmas Recipes: Tomato Lollipops, Mushroom-Stuffed Phyllo Purses & Crab, Watermelon & Grapefruit Skewers
It’s Day 4 of our 12 Days of Christmas Recipes, and to shake things up a bit we’re bringing you not 1, but 3 easy & elegant recipes courtesy of Simon Kattar, Executive Chef of à la Carte Kitchen.
Simon started the company 30 years ago with his business partner Brian King, and has become one of Toronto’s most prestigious and sought-after caterers, serving high-society notables like Oprah, Queen Elizabeth II, the late Elizabeth Taylor and fashion icon Karl Lagerfeld.
To help make your festive season and party circuit a little more merry and bright, we’ve asked Simon to provide us with a few canapes that will not only impress the most discerning crowd, but get you in and out of the kitchen in a snap. (For more on making you party shine, check out our video with Simon here).
Tomato Lollipops
Makes Approx 20-30 Lollipops
Ingredients
- 1 basket of cherry tomatoes
- 200gr sugar
- 100ml water
- 2 tablespoons of toasted sesame seeds
- 1 teaspoon of sea salt
Method
- Wash & dry cherry tomatoes and prick them with a wooden skewer
- Mixing water and sugar in a sauce pan and boil until the caramel sets (it’s ready when it starts to darken slightly at the edges of the pan)
- Mix the sesame seeds and sea salt in a bowl
- Dip bottom half of tomatoes in the caramel, then roll in the sesame and the salt mixture, creating a flat bottom so skewers can stand (you must work quickly before the caramel hardens. If the caramel hardens too fast, warm it up a little to liquify)
- Let cool a few minutes and serve
King Crab, Watermelon & Grapefruit Skewers
Makes up to 30 skewers, depending on size and how many layers you wish to build
Ingredients
- 1/2 medium-sized watermelon
- 1 whole grapefruit
- 1 lb. cooked king crab legs, shelled
- 1/2 bunch fresh basil leaves
- bamboo skewers
Method
- Peel & seed the watermelon, cutting it into 3cm (1¼ inch) cubes
- Scoop a tiny amount from the top of each watermelon cube with a melon baller
- Cut off the top and bottom of the grapefruit, standing it up on one end. Slice downward to cut away the skin and pith, moving around until all is removed. Holding the fruit over a bowl, slice along the sides of each membrane to release segments.
- Slice the King Crab into bite-size pieces
- Layer watermelon cubes, torn basil leaves, king crab and grapefruits segments on each skewer
- Serve immediately
Mushroom-Stuffed Phyllo Purses
Makes approx 22 purses
Ingredients
- 4 Tablespoons olive oil, divided
- 2 lb. white button mushrooms, thinly sliced
- 3 medium leeks, white part only, thinly sliced
- 2 Tablespoons garlic, minced
- Salt and pepper, to taste
- ¾ cup chopped fresh herbs (oregano, parsley, thyme, chives)
- 12 oz. Asiago cheese, grated
- 6 oz. Parmesan cheese, grated
- 48 sheets frozen phyllo dough, thawed
- 1 cup white wine
- ½ pound unsalted butter, melted
Method
- Heat oven to 375°F
- In large pan, heat 2 Tbsp oil over medium heat and sauté mushrooms, 1 Tbsp. garlic, salt and pepper until mushrooms are golden and tender (approx. 8-10 minutes)
- Add ½ cup wine and cook until pan is nearly dry. Remove from heat; set aside.
- In another pan, heat remaining oil over medium heat and sauté leeks, remaining garlic, salt and pepper until leeks are wilted
- Add ½ cup wine and cook until pan is nearly dry, stirring to keep leeks from sticking
- Mix the sautéed mushrooms and leeks together, drain any excess liquid, set aside to cool
- When cooled, combine vegetables with herbs and cheese and adjust seasoning with salt and pepper if needed
- Working in batches, lay sheets of phyllo on a work surface and cut in half widthwise
- Lay out 2 half sheets horizontally; place 2 more sheets on top vertically to form a cross
- Brush lightly with melted butter
- Spoon a generous dollop of mushroom-leek mixture into the centre, gathering edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally
- Brush outside lightly with butter, including the edges. Place on parchment-lined sheet pan
- Repeat until all filling is used. Wrap and refrigerate at this point, or bake
- Bake in hot oven oven until golden and crisp, about 35 minutes. Serve immediately
The Wine Sisters’ Pairing
We’ve talked about how tough it is to get “the” perfect wine to match a buffet of holiday treats, but for a festive party filled with elegant hors d’oeuvres like these, we think it’s an occasion for Champagne. While there are many, many styles to be sure, we would opt for something mid-weight, elegant and fresh with bready, toasty flavours.
Try: Pol Roger Champagne, France NV, $60.85 LCBO 215178