Fried Ravioli with Beer Ranch Sauce
Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.Ingredients
Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste
Instructions
- To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
- For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
- Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
- In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
- Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
- Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
Drink Pairings
Blooming Quesadilla with Guacamole Sauce
This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.Ingredients
Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste
Instructions
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
- In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
- Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
- With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
- Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
- For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
- Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
Drink Pairings
Halloweenies
Bring a bit of whimsy and fun to the party with these quick and easy sausage roll canapés. In a pinch, use store-bought grainy mustard and spike it with a splash of Dark Matter. Enjoy these Halloweenies with Hoyne Brewing Dark Matter beer.Ingredients
Serves 8-10 people. Makes about 20 canapés.
HALLOWEENIES
1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk)
1 egg yolk
1 tbsp (15 ml) milk
edible eyes or sour cream and green peppercorns, for garnish
DARK MATTER HONEY MUSTARD
½ cup (125 ml) yellow mustard seeds
¼ cup (60 ml) black mustard seeds
¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed
2⅛ tsp (10 ml + a pinch) salt, divided
½ cup (125 ml) malt vinegar
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) granulated garlic
¼ cup (60 ml) liquid honey, plus more to taste
Instructions
- To make the Halloweenies, thaw puff pastry in refrigerator for 3 to 4 hours.
- If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces.
- On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425 F (220 C) and set rack to centre position.
- To make the honey mustard, In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours.
- The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency.
- To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
- In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes.
- Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard.
Drink Pairings
Peek-a-BOO!
Garlicky marinated bocconcini, rich salty prosciutto and a splash of Pimiento-Gin Sauce—keep your eyes on these tasty canapés or you might miss out. Serve this appetizer with 19 Crimes Bride Of Frankenstein Red Blend.Ingredients
Serves 20 canapés
BOCCONCINI
2 tbsp (30 ml) extra-virgin olive oil, plus more to cover
1 tbsp (15 ml) minced garlic
1½ tbsp (22.5 ml) white wine vinegar
1 small sprig fresh rosemary
1 tsp (5 ml) salt
1 × 7 oz (200 g) tub cherry bocconcini, halved
10 slices prosciutto, halved lengthwise
10 pimiento-stuffed green olives, halved crosswise
PIMIENTO-GIN SAUCE
3 tbsp (45 ml) diced pimiento peppers, drained
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) Bombay Sapphire Sunset Gin
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) Spanish smoked paprika
¼ cup (60 ml) extra-virgin olive oil
Instructions
- To make the bocconcini, in a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days.
- Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento-stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish.
- Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired.
- To make the pimento-gin sauce, in a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
Drink Pairings
Buffalo Chicken Boneyard
Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.Ingredients
Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve
Instructions
- In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
- To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
Drink Pairings
Witch’s Hat Cheeseball
This cheesy party snack is filled to the brim with mild Cambozola, cream cheese and cheddar spiked with port and black garlic. Hats off! Be sure to enjoy this Cheeseball with Parallel 49 Craft Lager.Ingredients
Serves 8-10 people. Makes 1 large and very cheesy witch’s hat and as many broomsticks as needed to get all your witchy guests home safely.
CHEESEBALL
1 cup (250 ml) Taylor Fladgate Vintage Port 2017
1 head black garlic, peeled and chopped, or ½ cup (125 ml) chopped dried figs
12 oz (340 g) cream cheese, room temperature
6 oz (170 g) Cambozola, room temperature
4 oz (110 g) cheddar, shredded
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
1 cup (250 ml) crushed blue corn tortilla chips
radish, very thinly sliced, for garnish
crackers, to serve
BROOMSTICKS
string cheese sticks, cut into 1¼-in (3 cm) long pieces
pretzel sticks
fresh chives, cut into 2½-in (6.25 cm) lengths
Instructions
- To make the cheeseball, in a small saucepan over medium heat, combine port with black garlic and simmer to reduce volume to ½ cup (125 ml). Set aside and let cool to room temperature.
- In a medium mixing bowl, combine cream cheese, Cambozola, cheddar, Worcestershire, pepper, onion powder and garlic powder and beat until smooth. Add cooled port reduction and mix well. Wrap about one-quarter of mixture with plastic wrap and flatten into a small disc. Wrap remaining mixture with plastic wrap and form into a cone shape. Refrigerate for a minimum of 2 hours.
- Cut a piece of parchment into a 7-in (18 cm) circle. Using gloves or a large sheet of plastic wrap, form cheeseball as follows. On cut-out parchment circle, use unwrapped disc portion to form brim of hat. Place unwrapped cone portion on top and shape top part of hat. Coat cheeseball with crushed tortilla chips, then arrange sliced radishes where hat brim and top meet to make a hat band.
- Using parchment disc to help, slide witch’s hat onto a plate. Garnish with Broomsticks and serve with plenty of crackers.
- To make the broomsticks, use a chopstick or wooden skewer to poke a ⅓-in (0.8 cm) deep hole in 1 end of a piece of string cheese. From unpierced end, peel back shreds of cheese, stopping halfway. Insert a pretzel stick ½-in (1.25 cm) into pierced hole and tie with piece of chive. Repeat with remaining string cheese, pretzel sticks and chives.
Drink Pairings
Spinach & Artichoke Dip Crypt
A good hit of Pernod brings an unexpected twist to a timeless party favourite. Bring this to your next Halloween get-together and be the life—or death—of the party. For best flavour, we recommend Pernod Fils. Pair this appetizer with Crow Canyon Sauvignon Blanc.Ingredients
Serves enough for all the ghosts & ghouls, or 6-8 people
1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread
10½ oz (300 g) frozen chopped spinach, thawed
2 tbsp (30 ml) extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped
¼ cup (60 ml) Pernod Fils
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) sour cream
1 cup (250 ml) shredded mozzarella
¼ cup (60 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) mayonnaise
salt and freshly ground black pepper, to taste
2 pretzel sticks crackers, to serve
Instructions
- Preheat oven to 350 F (175 C).
- Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes.
- Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid.
- In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly.
- In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
- Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes.
- Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers.
Drink Pairings
Devilled Eggs with Bourbon-Glazed Bacon
Bacon and eggs are a classic pairing at breakfast. Here we apply this lovely combination to a deviled egg that can be enjoyed any time of day. Try pairing this recipe with Maker's Mark Bourbon Whisky.Ingredients
Serves 24 devilled eggs
12 large eggs
5 tbsp (75 ml) mayonnaise
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) dry mustard
2 pieces Bourbon-Glazed Bacon, very finely chopped, plus extra finely chopped for garnish, make ahead, recipe follows
kosher salt and freshly ground black pepper, to taste
¾ cup (180 ml) finely shredded white cheddar, divided
24 quail eggs
fresh chives, finely sliced, for garnish
Bourbon-Glazed Bacon:
¼ cup (60 ml) bourbon
¼ cup (60 ml) maple syrup
2 tbsp (30 ml) light brown sugar
12 slices thick-cut bacon
Instructions
- Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place saucepan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, paprika, dry mustard and Bourbon-Glazed Bacon pieces. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
- To make a crispy cheesy quail egg garnish, heat a non-stick pan over medium heat. Add 1 heaping tsp (7 ml) shredded cheddar in a small pile. Let melt and crisp slightly, about 1 minute. When cheese starts to look lacy, crack a quail egg on top and fry until whites are firm and yolk is still sunny, 1 to 2 minutes longer. Transfer to a parchment-lined plate or baking sheet and continue cooking remaining cheddar and quail eggs.
- Pipe or spoon reserved filling evenly into cup of each egg white. Top with a crispy cheesy quail egg, some Bourbon‑Glazed Bacon bits and some chives. Serve and enjoy.
- Bourbon-Glazed Bacon:
- With oven rack in middle position, preheat oven to 375 F (190 C).
- Line a rimmed baking sheet with foil.
- In a small bowl, whisk bourbon, maple syrup and brown sugar to make a glaze.
- Arrange bacon in a single layer on foil-lined baking sheet. Brush half the glaze mixture evenly over 1 side of bacon. Reserve remaining bourbon glaze.
- Bake brushed bacon for 8 minutes. Flip bacon pieces and brush with remaining bourbon glaze. Return bacon to oven and cook for another 25 to 30 minutes, flipping bacon every 5 minutes, until bacon is crisp and glaze is golden brown and bubbling.
- Let bacon cool on pan for 3 minutes, then transfer to a parchment-lined plate to cool slightly before serving or using. Can be stored in an airtight container in refrigerator for up to 4 days. When ready to serve, warm in a 300 F (150 C) oven.
- Serves 6
Drink Pairings
Fried Devilled Eggs with Vodka-Poached Spot Prawns
This fun take on a deviled egg offers a deliciously crunchy twist on the classic and is sure to be a crowd-pleaser. Crowned with a decadent vodka-poached spot prawn tail, this nibble has a distinct West Coast twist. Try pairing this recipe with Tito's Vodka.Ingredients
Serves 24 devilled eggs
14 large eggs, divided
vegetable oil, for frying
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1½ tbsp (22.5 ml) finely diced dill pickles
1 tbsp (15 ml) finely diced fresh chives
1 serrano pepper, seeds removed and finely diced (optional)
kosher salt, to taste
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) panko bread crumbs
¾ cup (180 ml) finely crushed butter crackers
Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows
fresh dill fronds, for garnish
Vodka-Poached Spot Prawns:
1 cup (250 ml) vodka
1 cup (250 ml) water
2 lemon slices, each about ¼-in (0.6 cm) thick
1½ tsp (7.5 ml) kosher salt
½ tsp (2.5 ml) black peppercorns
24 spot prawns, peeled and deveined
Instructions
- Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C).
- Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
- Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs.
- Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, shaking off any excess after each addition. Repeat until all egg whites have been breaded.
- Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried.
- Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka-Poached Spot Prawn and a dill frond or two.
- Vodka-Poached Spot Prawns: In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns.
Drink Pairings
Beet & Currant Canapé
Beet and Currant Canapés make perfect for a delightful nosh. With guests assembling their bites from ingredients arranged on a serving platter, this recipe makes for an easy appetizer. Be sure to start this recipe at least one day ahead as the yogurt will need time to thicken into a creamy spread. Try pairing this recipe with Dirty Laundry Hush Rosé or Gray Monk Pinot Auxerrois.Ingredients
Serves 15 canapés
1 cup (250 ml) full-fat plain yogurt
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Dijon mustard
2 large red beets
2 tbsp (30 ml) water
1 orange
6 tbsp (90 ml) dried currants
¼ cup (60 ml) toasted pine nuts or chopped walnuts (optional)
kosher salt, to taste
15 seeded crackers or rye crackers
fresh dill fronds, for garnish
Instructions
- Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
- In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
- With oven rack in middle position, preheat oven to 425 F (220 C).
- Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
- Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
- Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
- Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
- When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.