The festive season calls for party food, and December is the perfect time for treats that are as delightful to look at as they are to eat. Impress your guests with perfectly plated small bites that earn a “wow.” These two canapé recipes are ideal, as they keep well and can also be frozen, meaning you’ll always have some ready to go!
We’re leaning into modern elegance – think vibrant colours, bursts of flavour, superb snacking foods to inspire and impress.
1. Mini Mushroom Duxelle Tartlets
These bite-sized appetizers are a masterclass in concentrated flavour. The secret is the duxelle – finely minced mushrooms cooked down until they are dark, intense, and free of moisture to ensure your pastry stays perfectly crisp.
(If you have spare mushroom mix left you can use it as a pate for toast or add to a pasta dish for some extra umami goodness)
Ingredients (makes 24 tartlets)
- Ready-Rolled Puff Pastry: Use a chilled pastry dough, cut into 24 circles using a round cookie cutter.
- Mushrooms: approx. 450g mixed mushrooms (e.g., portabello, shiitake), very finely minced.
- Aromatics: 1 small minced shallot and 2 minced garlic cloves.
- Fats: 1 Tbsp each of unsalted butter and olive oil.
- Binding & Flavour: 2 Tbsp creme fraiche, and 1 Tbsp fresh parsley or thyme.
- Deglaze (Optional): 2 Tbsp dry sherry or dry white wine.
Method
- Dry Out the Filling: Sauté the minced mushroom mixture in butter and oil over medium-high heat for 10-15 minutes until all liquid evaporates. If using wine, deglaze the pan and cook until evaporated. Stir in the herbs and creme fraiche, then let it cool completely.
- Prep the Pastry: Preheat your oven to 190°C (375°F). Press the pastry circles into a greased mini muffin tray and dock the bottoms with a fork.
- Bake: Spoon (or pipe) about 1 to 1.5 teaspoons of cooled filling into each shell. Lightly brush the edges with egg wash and bake for 15-20 minutes until the pastry is golden brown.
2. Classic Gougères & Whipped Ricotta Dip
Nothing says “effortless hosting” like a warm French cheese puff. These are light, airy, and designed for dipping into a zesty, smooth whipped ricotta.
The Gougères
● The Base: In a saucepan, combine 125ml water (or half milk/half water), 60g cubed butter, and ½ tsp salt; bring to a rolling boil
● The Dough: Stir in 75g sifted plain flour all at once until a smooth ball forms. Return to medium-low heat for 1-2 minutes to dry out the dough until it pulls away from the sides.
● The Eggs: Once cooled for 3-5 minutes, beat in 2 large eggs one third at a time until the dough is smooth, glossy, and forms a “V” shape when lifted.
● The Finish: Fold in 75g grated Gruyère or strong aged Cheddar. Scoop walnut-sized mounds onto a tray and bake at 180°C (160°C fan) for 25-30 minutes. Pro Tip: Do not open the oven door during the first 20 minutes!
Creamy Lemon & Herb Whipped Ricotta
● Whip: Process 450g drained whole milk ricotta, 1 Tbsp high-quality extra virgin olive oil, and the zest/juice of ½ a lemon in a food processor until completely smooth and airy (about 1-2 minutes).
● Season: Add salt and black pepper to taste.
Chef’s Finishing Touch: The Importance of Garnishes
As we move from rustic home cooking to festive entertaining, remember that the final flourish will set your dish apart. Garnishes add a necessary layer of vibrancy, crunch, and modern elegance to the plate.
For the Whipped Ricotta, create a few ‘valleys’ with the back of a spoon and drizzle over a rich, golden rapeseed oil. Scatter over a generous pinch of nigella seeds for a striking visual contrast and a hint of onion-like flavor, then finish with finely snipped fresh chives. These final additions don’t just make the dish look brighter; they provide the fresh textures that make holiday food sing.
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