Sweet Onion Lemon Butter Canapes Recipes

POTATO-BEEF CANAPES

Steps:

• Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
• Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
• Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.

SWEET LEMON SNACK MIX

Steps:

• Line 2 baking sheets with parchment paper. Toss the cereal, pretzels and cookies in a large bowl. Combine the white chocolate chips, butter, lemon curd and lemon zest and juice in a medium bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted, 1 to 1 1/2 minutes; whisk until smooth.
• Pour the white chocolate mixture over the snack mix; toss to coat. Sprinkle with 1 cup confectioners' sugar and the powdered gelatin and toss again. Spread on the prepared baking sheets and let dry, 30 minutes. Toss with the remaining 1/2 cup confectioners' sugar. Divide among cellophane bags.

PEANUT BUTTER AND FRUIT CANAPES

Steps:

• Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
• Spread each slice of bread with peanut butter and then jelly. Cut into squares or circles (using cookie cutter) and on each canape place a piece of fruit.

LEMONGRASS-CURED SALMON CANAPES

Steps:

• Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.
• Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
• Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
• Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
• If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.