FOOD - Prepare for the Oscars with salmon pouches,...
Bookmark and Share
Feb 21, 2013  |  Vote 0    0

FOOD - Prepare for the Oscars with salmon pouches, red velvet cupcakes and other recipes

The Oscars are Sunday and celebrity lovers will be watching as A-listers take their bows and accept their golden trophies.  
It is a night of red carpets, toasts and parties. What better time to host a soiree where the food is the star of the show? 

In celebration of the Academy Awards, Egg Farmers of Ontario are giving out top honours to their favourite bite-sized sweet and savoury appetizers that are guaranteed to shine and impress your guests.

And the winner for best appetizers goes to (drumroll please)...Creamy Egg and Smoked Salmon Pouches. 

This crowd favourite was a shoe-in for the win. The delicate combination of egg, smoked salmon and cream cheese wrapped in a phyllo pastry crust creates a unique taste sensation worthy of world accolades.

Critics have praised the appy for its uncanny ability to make elegant look easy. Whether dressed up with a chive accessory or pinched up purse this appetizer belongs on the red carpet any day.

And the award for best dessert goes to (oh it’s so exciting)...Mini Red Velvet Cupcakes. 

While the red velvet cake is a culinary legend in its own right, this recipe has reinvented itself and shown us just what kind of depth and diversity a sweet morsel can have. 

Best supporting recipe in this category goes to the light and airy Italian Meringue Frosting that is as easy to make as it is to eat. 

Skip the Valentino and Alexander McQueen, and dress up the cupcakes with a touch of edible gold sprinkles to make everyone who enjoys them feel like a winner. For other sweet treats and savoury fare perfect for any entertaining occasion, visit
Creamy egg and smoked salmon pouches
Each little pouch is stuffed with delicately flavoured eggs and smoked salmon, making a perfect bite-sized morsel. 
1 tbsp butter
1 small shallot, minced
4 eggs
1/4 cup herb and garlic cream cheese
2 oz smoked salmon, finely chopped
1 tbsp chopped fresh chives (optional)
6 sheets phyllo pastry
1/3 cup butter, melted

In a non-stick skillet, melt butter over medium heat and cook shallot for two minutes or until softened and starting to brown.
In a bowl, beat eggs. Pour into skillet and cook, stirring gently forming large curds from the outside edge of pan into the centre. Stir in cream cheese until melted. Remove from heat and stir in smoked salmon and chopped chives; set aside to cool.

Meanwhile, place one sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Top with third sheet and brush with butter.

Cut into 12 squares. Place 1 tbsp of the filling in centre of each square. Bring up corners, pinching above filling to secure, twisting slightly to seal. Repeat with remaining phyllo and filling to make another 12 pouches.

Place pouches in single layer on a parchment paper lined baking sheet. Bake in 400 F  oven for about 10 minutes or until golden. Let cool slightly before serving.

Make ahead: Make pouches and cover with plastic wrap and refrigerate for up to four hours. Uncover and bake while your guests arrive to serve warm, fresh and crisp.

Mini red velvet cupcakes with Italian meringue frosting
Perfect little bites of velvety goodness with a light airy frosting are easy to make and enjoy. Garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar to make them the star of your next special occasion.
1 1/3 cups cake and pastry flour, sifted
2/3 cup granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk
1/4 cup butter, melted
1 egg
1 tbsp red food colouring
1 tsppure vanilla extract
Edible gold flakes or sugar (for garnish)

Italian meringue frosting
1/3 cup granulated sugar
1/4 cup water
2 egg whites
Pinch cream of tartar
1/2 tsp pure vanilla extract
In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
In another small bowl, whisk together buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour mixture and whisk until smooth and well-combined.
Divide batter among greased or paper-lined mini muffin tins and bake in preheated 350 F oven for about 15 minutes or until toothpick in centre comes out clean. Remove from pan and let cool completely on rack.

Italian meringue frosting
In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for five minutes.
Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form. While beating, add the hot sugar syrup in a steady stream and beat for about five minutes or until glossy stiff peaks form. Beat in vanilla.
Frost the cupcakes and sprinkle with gold flakes or sugar as desired.

Tip: Once frosted, store cupcakes in the refrigerator for up to two days. Unfrosted cupcakes can be stored at room temperature for up to four days or frozen in an airtight container for up to two weeks.

Tip: If you don’t have buttermilk, sour milk easily to use as a substitute. For this recipe stir together 1/2 cup milk and 1 1/2 tsp lemon juice and let stand for a few minutes before using to thicken.

Other Oscar food to try:
Fish pang pang with mozzarella and cheddar
3 slices each of mozzarella and mild cheddar
1 cup fish paste
1 cup sesame seeds
Oil for deep-frying
6 wooden chopsticks
Cut cheese slices in half. Wrap 1/2 slice of mild cheddar and 1/2 slice of mozzarella cheese onto each chopstick.
Mold fish paste around cheese slices to form a ball or a roll. Coat with sesame seeds.
Heat oil to 350 F and deep-fry until golden brown. Serve.

Mozzarella and crab spring rolls
1/2 cup crabmeat (or crab-flavoured pollock), shredded
1/2 cup mozzarella, grated
1/2 cup cucumber, grated
Dash of sesame oil
Pinch of freshly ground pepper
8 spring roll wrappers
Oil for deep-frying
Mix crabmeat with mozzarella and cucumber. Add sesame oil and pepper.
Divide mixture between spring roll wrappers and roll up.
Heat oil to 350 F and deep-fry until golden brown. Serve.
~ Recipes courtesy of Canadian cheese

Bookmark and Share

(0) Comment

Join The Conversation Sign Up Login