A Hume

A Hume
Christmas Canapés from Ginger Snap

Christmas Canapés from Ginger Snap

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T’is the season of delicious bitesize morsels, fizz, chatter and good cheer.

 

Tania Dixon of award-winning catering and food design company Ginger Snap reveals her ultimate Christmas canapés.

 

Both recipes can easily be made in advance are high in visual impact, wonderfully simple and sensationally more-ish. The mini-puds are deadly….

 

Smoked Salmon Pate and Courgette Rolls

 

courgette canape

Smoked Salmon Pate and Courgette Roll Canapés by Ginger Snap.

 

Makes 20

 

Ingredients

3 courgettes

250g smoked salmon

250g cream cheese

2 tsps horseradish

1 handful chopped dill

1 lemon (zest and juice)

salt and pepper

 

 

Heat a griddle pan on moderate to hot. Meanwhile, using a peeler peel 20 long ribbons of courgette  (a strip for each canapé). When the pan is hot, place the courgette ribbons in the griddle until there are clear blackened stripes on the courgette. Turn over and repeat on the other side. Set the courgettes ribbons aside to cool.

 

Dice the smoked salmon, place in a large bowl, add the rest of the ingredients and mix well. Season to taste. Place a teaspoon of mixture at one end of the courgette ribbon and roll up. Repeat until you have made all 20 rolls.

 

Christmas Pudding Truffles

 

mini christmas puds

Christmas Pudding Truffles by Ginger Snap.

 

Makes 30 ‐ 40

 

Ingredients

200g dark chocolate

200g double cream

200g dark chocolate

100g white chocolate

red icing pen

green icing pen

 

 

Heat the cream until just boiling, then pour the warm cream over the chocolate. Leave to sit for 30 seconds and then stir until all the chocolate has melted and the mix is smooth. Line a baking tray with cling film, pour in the chocolate mix and leave to set in the fridge for 6 ‐8 hours or over night.

 

Once the chocolate mixture has set cut into equal size squares and then roll each square into a ball. Chill the truffles in the fridge while you melt the dark and white chocolate.

 

To melt the chocolate – place the white and dark chocolate in separate bowls over a pan of simmering water until all the chocolate has melted. Using cocktail sticks dip each truffle in the dark chocolate mix and place back in the fridge to set. Meanwhile pour the white chocolate into a piping bag.

 

Take the set truffles from the fridge and remove the cocktail stick. Pipe over the white chocolate to look like brandy cream dripping down the Christmas pudding and use the icing pens to decorate the truffles with holly and berries.

 

These gorgeous mini-pud truffles also make a wonderful gift.

 

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