Ultimate Appetizers

Ontario Meat & Poultry

Ultimate Appetizers

Veal A sparag us Bun dles

Pro sciutt o Pa rm es an Twist

K ie lba sa Ca n a pĂŠs

Collection www.homegrownontario.ca

Asian Glazed Ontario Pork Apple Toast Tender, lean Ontario pork is most often considered a main course supper staple, but in this recipe, the classic pork and apple combination is modernized with fresh Asian flavour for an elegant hors d’oeuvre.

Asian glaze: 1/4 cup sugar 1/4 cup soy sauce 2 tbsp hoisin sauce 2 tbsp rice vinegar 1/2 tsp Chinese five-spice powder 2 tsp sesame oil 1 tbsp grated fresh ginger 1 clove garlic, minced 2 tbsp honey

1 lb Ontario pork tenderloin 10 challah bread slices 1/4 cup melted butter 2 tart apples, thinly sliced 2 tbsp chopped chives

Preheat oven to 400ºF (200ºC).

50 mL 50 mL 25 mL 25 mL 2 mL 10 mL 15 mL 1 25 mL 500 g 10 50 mL 2 25 mL

In bowl, whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.

Place pork in re-sealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving 2 tbsp for basting.

Preheat greased grill to medium-high or broiler to low setting. Grill or broil pork, turning until browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink remains in pork. Transfer to cutting board and let rest 10 minutes.

Using a 2 1/2-inch (6 cm) round cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake until bread is toasted, about 7 minutes. Top each with an apple slice and bake 3 minutes more to soften apple.

To assemble: Brush apple toasts with additional glaze.

Cut pork in 1/4-inch (5 mm) slices across the grain.

Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.

Makes 20 pieces.

Ontario Prosciutto Rolls An elegant starter to serve with cocktails, these Ontario prosciutto rolls feature a distinct taste of toasted walnuts, sautĂŠed shallots and fragrant blue cheese all wrapped to deliver the perfect savoury bite.

1 tbsp

olive oil

15 mL

1

large shallot, minced

1

2 cups

chopped arugula

500 mL

1/2 cup

chopped, toasted walnuts

125 mL

1/4 cup

blue cheese

50 mL

6

slices, Ontario prosciutto

6

In large skillet, heat oil over medium high heat. Cook shallots until tender, about 5 minutes. Add arugula and cook until wilted, about 2 minutes. Let cool completely. Stir in walnuts and blue cheese.

Spoon mixture over prosciutto slices. Roll up and slice into 1-inch (2.5 cm) pieces. Serve immediately or cover well and refrigerate for up to 1 day.

Makes about 12 rolls.

Chef’s Tip: For added variety substitute blue cheese with your favourite borgonzola or crumbled goat cheese.

Ontario Chicken & Bacon Brochettes When having guests over for a special occasion or just a casual gathering, a simple appetizer will excite their palates. Made with Ontario Prosciutto, these easy twists are light, crispy and filled with the bold flavour of Parmesan cheese.

1 lb boneless, skinless Ontario chicken thighs 500 g 1 tbsp olive or vegetable oil, divided 15 mL 1 tbsp soy sauce 15 mL 1/2 tsp white wine vinegar 2 mL 2 cloves garlic, minced 2 1/4 tsp fresh cracked pepper 1 mL 12 large mushrooms 12 2 red peppers, cut into chunks 2 1/4 tsp salt 1 mL 1/2 lb Ontario bacon, cut in half crosswise 250 g 4 green onions, cut into 2-inch (5 cm) pieces 4

Cube chicken to make twelve 1 1/2-inch (4 cm) pieces.

In bowl, combine 1/2 tbsp (7.5 mL) oil, soy sauce, vinegar, garlic and pepper; add chicken. Marinate 20 minutes.

Meanwhile, combine mushrooms and red peppers with remaining oil and salt; let stand for 20 minutes.

Reserving marinade, wrap each chicken cube in bacon; thread onto 4 skewers alternating with mushrooms, red pepper and green onions.

Place on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn; brush with marinade.

Cook for 5 to 7 minutes or until chicken has an internal temperature of 160ยบF (71ยบC).

Makes 4 servings.

Stuffed Ontario Veal Meatballs Even Nonna would approve of these authentic Italian meatballs. Made with lean Ontario ground veal and simmered in a rustic tomato sauce ,they feature a deliciously decadent centre of melted bocconcini cheese.

1 2 1 tsp 1 tsp 1-1/2 tsp 1/4 cup 1/4 cup 1 1 lb 1 cup 1/4 cup 1/4 cup 1/4 tsp 8

2 tbsp

can whole plum tomatoes garlic cloves, chopped dried oregano dried basil salt, divided finely ground bread crumbs milk egg, lightly beaten ground Ontario veal coarsely grated onion grated Parmesan cheese chopped fresh parsley dried hot red pepper flakes cocktail sized pieces, bocconcini cheese olive oil

796 mL 2 5 mL 5 mL 7 mL 50 mL 50 mL 1 500 g 250 mL 50 mL 50 mL 1 mL 8 25 mL

Pulse tomatoes with their juice in a food processor until chopped. In a large heavy saucepan simmer tomatoes with garlic, oregano, basil and 1/2 tsp (2 mL) of the salt, uncovered, until thickened, about 20 minutes.

Preheat oven to 400ยบF (200ยบC).

Meanwhile, in a bowl combine bread crumbs, milk and egg. Let stand 5 minutes. Add veal, onion, Parmesan, parsley, red pepper flakes and remaining salt and gently combine with your hands. Form into 8 large meatballs, inserting a whole piece of bocconcini into the center of each.

Brush each meatball with oil and arrange on a foillined baking sheet. Bake until golden, about 15 minutes.

Gently transfer cooked meatballs to saucepan with sauce. Simmer meatballs in sauce until cooked through and flavours have combined, about 15 minutes. Let sit 5 minutes then serve.

Makes 4 servings.

Ontario Lamb Grilled Eggplant Rolls These flavourful and charming Ontario lamb eggplant rolls can be served as a starter or a main course.

1 1/2 tsp

large eggplant salt

1 2 mL

Filling: 1/2 lb 1/2 cup 2 1 tsp 1/4 cup 1/4 cup 4 oz

ground Ontario lamb minced onion garlic cloves, minced dried crumbled oregano chopped flat leaf parsley minced black olives goat cheese, crumbled

250 g 125 mL 2 5 mL 50 mL 50 mL 125 g

Sauce: 1 cup chopped roasted red peppers 250 mL 1/4 cup water 50 mL 1 tbsp balsamic vinegar 15 mL

Cut stem end from eggplant and slice lengthwise into 1/8 inch (0.3 cm) thick slices. Sprinkle with salt. Let sit in colander for 30 minutes; squeeze any excess liquid from eggplant.

In a large skillet over medium-high heat, add lamb, onion, garlic and oregano. Stir often and break lamb into small pieces. Cook until browned about 6 minutes. Drain any fat. Let cool. Stir in parsley, olives and goat cheese.

Combine roasted peppers, water and vinegar in blender. Pulse until smooth. Set aside.

Working with one eggplant slice at a time, arrange 2 heaping tablespoons of meat filling into cut side of eggplant and roll up, securing with toothpick.

Heat grill to medium high heat and grease. Add eggplant rolls and grill while turning until eggplant is softened and filling is heated through.

Serve warm with roasted red pepper sauce.

Makes 4 servings.

Pulled Ontario Pork

A simple slow cooker recipe that produces pork so tender it melts in your mouth. Perfect for a family weeknight dinner served with a side salad, or a trendy appetizer garnished with caramelized onions.

3-1/2 lb

1/2 tsp 2 tbsp 2 4 2 tbsp 2 tsp 3 1/4 cup 1 2 tbsp 2 tbsp 2 tbsp 2

Ontario pork shoulder blade roast each, salt and pepper canola oil onions, chopped garlic cloves, minced chili powder ground coriander bay leaves tomato paste 425 g can tomato sauce packed brown sugar Worcestershire sauce cider vinegar green onions, thinly sliced

1.6 kg 2 mL 25 mL 2 4 25 mL 10 mL 3 50 mL 1 25 mL 25 mL 25 mL 2

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.

In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients until onions are softened. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.

Once cooked, transfer pork and tent with foil; let stand for 10 minutes. With two forks, shred or “pull� pork.

Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes.

Sprinkle with green onions. Serve on crust rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

Makes 8 servings.

Rye Crusted Ontario Pork Tenderloin Juicy medallions of Ontario pork tenderloin are coated in a crisp mixture of rye, Parmesan and grainy mustard.

To complete this hearty weeknight favourite serve with grainy mustard or apple sauce and oven roasted root vegetables.

4

slices rye bread with caraway seeds

4

1/4 cup

grated fresh Parmesan

50 mL

1/2 tsp

each, salt and pepper

2 mL

1 tbsp

finely chopped parsley

15 mL

1 lb

Ontario pork tenderloin

500 g

1 tbsp

grainy mustard

15 mL

2 tbsp

canola or olive oil

25 mL

In food processor, pulse bread to make fine crumbs, about 1 minute. Transfer to bowl. Stir in Parmesan, salt, pepper and parsley.

Slice pork into 1/2 inch (1.25 cm) medallions (about 8).

Rub each medallion with mustard and dredge in rye crumbs until completely coated.

In large non-stick skillet, heat oil over medium high heat. Cook medallions until golden brown and pork is cooked so that just a hint of pink remains, about 7 minutes per side. Transfer to platter and serve with grainy mustard or apple sauce.

Makes 4 servings.

Ontario Turkey Spirals This Mediterranean-inspired appetizer features lean Ontario turkey scaloppine rolled into a spiral and filled with creamy goat cheese, savoury red pepper and grated Parmesan.

2 lbs

Ontario turkey scaloppine

(About 4 large pieces)

1 kg

1/2 cup freshly grated Parmesan cheese

125 mL

1 tbsp

all purpose flour

15 mL

1/4 tsp

pepper

1 mL

3 oz

goat cheese

75 g

1

jar (1 1/4 cup / 296 mL) roasted red 1

pepper, drained and patted dry

2 tbsp

olive oil

25 mL

Preheat oven to 400ยบF (200ยบC).

Arrange a piece of turkey between 2 sheets of plastic wrap or waxed paper and pound with a meat tenderizer until about 1/4 inch (0.5 cm) thick. Repeat with remaining pieces. Set aside. In shallow dish or rimmed plate, combine Parmesan, flour and pepper. Set aside.

Spread goat cheese over turkey. Top with a single layer of roasted red pepper. Starting with wide edge, roll up, jelly roll style. Secure roll with toothpicks at each end if necessary. Repeat with remaining turkey.

Brush each roll with olive oil. Roll in Parmesan mixture.

Arrange turkey rolls on a rimmed baking sheet. Bake in the centre of the oven until golden on the outside and turkey is cooked all the way through, about 15 minutes.

Let cool completely before slicing about 1 1/2 inches (4 cm) thick. Serve immediately or serve cold.

Makes about 24 pieces.

Ontario Veal Asparagus Bundles Salty prosciutto, nutty Asiago cheese and succulent Ontario veal scaloppine come together to make this appetizer wonderful for entertaining.

1 lb

Ontario veal scaloppine (About 4 pieces) 500 g

4

asparagus spears, blanched

4

1/2 cup grated Asiago cheese

125 mL

1/2 tsp

freshly ground pepper

2 mL

4

thin slices, Ontario prosciutto

4

24

small sage leaves

24

Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you. Sprinkle with 2 tbsp (25 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals. Repeat process with remaining pieces of veal and ingredients.

Heat grill to medium and grease. Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side. Let sit 5 minutes. Slice each roll into 6 pieces.

Makes 24 pieces.

Ontario Kielbasa CanapĂŠs This fun finger food requires little preparation. A fresh mix of crunchy beets and apple tops each canapĂŠ, offering a contrast of textures and delicious flavours in each bite.

1

apple, grated

1

1

beet, grated

1

1/2

celery stalk, minced

1/2

1 tsp

prepared horseradish

5 mL

2 tbsp

sour cream

25 mL

24

1/4 inch (0.5 cm) slices, Ontario kielbasa 24

1 tbsp

minced chives or dill

In bowl, combine apple, beet, celery, horseradish and sour cream.

Top each slice of kielbasa with about 1 tbsp (15 mL) of beet mixture. Garnish with chives or dill.

Makes 24 pieces.

15 mL

Ontario Prosciutto Parmesan Twists When having guests over for a special occasion or just a casual gathering, a simple appetizer will excite their palates. Made with Ontario Prosciutto, these easy twists are light, crispy and filled with the bold flavour of Parmesan cheese.

1 frozen puff pastry, thawed 454 g pkg 1/4 cup

prepared pesto

50 mL

1/4 cup

fresh grated Parmesan

50 mL

8

slices Ontario prosciutto

8

1

egg, lightly beaten

1

Preheat oven to 400ยบF (200ยบC).

On a lightly floured surface, roll out the puff pastry to make two 10 inch (25 cm) squares.

Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the Parmesan and lay half the pieces of prosciutto over top, in a single layer, breaking up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut each half into 1 inch (2.5 cm) strips to make 20 pieces. Repeat with remaining pastry and ingredients.

Using your fingers, twist the pastry a few times, enclosing prosciutto, and lay each piece on a parchment-lined baking sheet, about 1 inch (2.5 cm) apart. Return to freezer for 10 minutes (this will help them keep their shape during baking). Brush with egg mixture and bake in oven until golden and puffed, about 15 to 20 minutes. Repeat with remaining twists.

They can be stored in an airtight container, at room temperature, for up to two days. They can also be stored in the freezer, unbaked, covered, for up to 3 months and baked as above.

Makes 40 pieces.

Mediterranean Ontario Lamb Skewers These colourful, delectable skewers are full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.

1 lb 2 tbsp 1 tbsp 1/2 tsp 1 tsp 4 20 20 2 20 2 tbsp 1 tsp 1/2 tsp 1/2 tsp

Ontario lamb loin, cut bite sized pieces 500 g olive oil 25 mL balsamic vinegar 15 mL each salt and pepper 2 mL chopped fresh rosemary

5 mL smashed dry-cured olives 4 fresh rosemary branches 20 cherry tomatoes 20 medium zucchini, cut into ribbons 2 mini cocktail bocconcini 20 olive oil 25 mL lemon zest 5 mL ground cumin

2 mL each coarse salt and pepper 2 mL

In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour.

Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact.

Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch, then add a piece of lamb.

Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper.

Drizzle over skewers to coat. Grill, turning once, until lamb is medium-rare and cheese is melted, about 6 minutes.

Makes 20 pieces.

Ontario Veal B’Steeya Rolls Mild Ontario veal easily absorbs the piquant Moroccan flavours of cumin, cinnamon and coriander; mixed with toasted pine nuts and wrapped in flaky Phyllo, these golden rolls are simply heaven.

Filling: 2 tbsp vegetable oil, divided 1 lb ground Ontario veal 1 cup finely chopped onion 1 clove garlic, minced 2 tbsp tomato paste 1/4 cup toasted pine nuts 1/4 cup currants 2 tsp ground cinnamon 1 tsp ground cumin 1/4 tsp ground coriander seed 1/2 tsp each salt and pepper

1/2 package frozen

Phyllo dough, thawed 1/2 cup melted butter 1 tbsp ground cinnamon 1/4 cup red pepper jelly

25 mL 500 g 250 mL 1 25 mL 50 mL 50 mL 10 mL 5 mL 1 mL 2 mL

In non-stick skillet heat 1 tbsp oil. Add ground veal and cook. Remove veal from skillet; set aside. In same skillet, heat remaining oil; add onion and cook until onions are tender. Add garlic and cook one minute.

Add tomato paste, pine nuts, currants, cinnamon, cumin and coriander seed and cook until onions are golden, approximately 10 minutes. Remove from heat and mix in cooked ground veal; season with salt and pepper.

Preheat oven to 400ºF (200ºC).

To assemble: Lay 1 sheet of Phyllo dough on a clean work surface brush with melted butter. Lay another sheet on top, and brush again with melted butter. Cut in half width-wise and cut each half again to make 4 454 g pkg pieces. Cover remaining dough with a damp towel to prevent drying out. Place a heaping tablespoon of 125 mL filling at the top of each rectangle, leaving about 1/2 inch (1.25 cm) of Phyllo uncovered at either side of the 15 mL filling. Fold edges of Phyllo over the filling and then 50 mL roll Phyllo dough to form a cylinder. Brush with butter.

Repeat with remaining dough and filling.

Arrange rolls in a single layer on a parchment-lined or non-stick baking sheet and bake for approximately 12 minutes, turning, if necessary, to bake to an evenly golden colour.

Allow to rest for 5 minutes before serving. Sprinkle with cinnamon and serve with a drizzle of red pepper jelly.

Makes approximately 32 pieces.

Mini Ontario Bison Burgers Get the party started with bite-sized Ontario bison sliders. A great make-ahead dish, these appetizers are low in fat and big on flavour. Serve on their own or with slider buns and your favourite toppings.

1 tbsp canola oil 15 mL 3/4 cup finely chopped onion 175 mL 1 egg 1 1/4 cup bread crumbs 50 mL 1 tbsp grainy mustard 15 mL 1 tsp dried rosemary 5 mL 1/2 tsp crumbled dried thyme 2 mL 1/2 tsp each, salt and pepper 2 mL 1/2 cup crumbled goat cheese feta 125 mL 1 lb ground Ontario bison 500 g 8 slider buns (or 4 hamburger buns) 8 In skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.

Meanwhile, in large bowl, mix egg, bread crumbs, mustard, rosemary, thyme, salt and pepper. Add onions, feta, and bison; mix until just combined.

Shape into four 3/4-inch thick patties.

Place patties on greased grill over medium heat; close lid and grill for about 10 minutes, turning once, until thermometer inserted sideways into centre reads 160ยบF (71ยบC). Sandwich in buns with your favourite toppings.

Makes 8 sliders or 4 burgers.

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