60 ml (¼ cup) fresh mint (for the adventurous version of raspberry choco cake pops)
60 ml (¼ cup) fresh coriander (adventurer version of coconut shrimp)
10 baby potatoes
6 green onions
1 jalapeno (adventurer version of stuffed potato bites)
24 large fresh raspberries
24 fresh pitted Medjool dates
Dry products section:
45 ml (3 tbsp) Dijon mustard
180 ml (¾ cup) mayonnaise
15 ml (1 tbsp) dried chives
7.5 ml (½ tbsp) chipotle
125 ml (½ cup) chopped walnuts
125 ml (½ cup) chopped mixed nuts
180 ml (¾ cup) cranberry jelly
125 ml (½ cup) bread crumbs
125 ml (½ cup) pretzel crumbs (adventurer version of cranberry jelly appetizer balls)
60 ml (¼ cup) olive oil
60 ml (¼ cup) canola oil
125 ml (½ cup) all-purpose flour
250 ml (1 cup) shredded unsweetened coconut
15 ml (1 tbsp) maple syrup
750 ml (3 cups) baked vanilla cake
150g dark chocolate
24 sticks
60 ml (¼ cup) honey
Cheese section:
625 ml (2½ cups) grated Swiss cheese
125 ml (½ cup) crumbled blue cheese (adventurer version of walnut-stuffed dates)
Butchery section:
1 lb (450g) ground pork
430 ml (1¾ cups) crumbled cooked bacon
About ½ lb (200g) smoked meat (adventurer version of bacon pinwheels)
Fish section:
1 lb (450g) raw peeled shrimp 16-21
Dairy products section:
2 eggs
250 ml (1 cup) cream cheese
Frozen products section:
2 sheets of puff pastry 10 x 10
3h
1h30
4 portions
Se congèle
Temper the 2 puff pastries.
Thaw 1 lb (450g) raw, peeled shrimp 16-21.
Preheat oven to 400F.
Place the baby potatoes in a foil papillote and bake for 30 minutes. Remove from the oven and open the papillote to let cool.
Chop 6 green onions and 125 ml (½ cup) of mixed nuts (for stuffed dates). Set aside.
Split 24 dates in half to form pockets.
In a bowl, mix 125 ml (½ cup) of chopped mixed nuts, 125 ml (½ cup) of crumbled cooked bacon and 60 ml (¼ cup) of honey. Stuff the dates with this mixture. At this stage, adventurers can replace the bacon with 125 ml (½ cup) of crumbled blue cheese.
Place the stuffed dates in an airtight container in the fridge or freezer. Cook only when ready to serve.
In a bowl, mix 30 ml (2 tbsp) Dijon mustard, 30 ml (2 tbsp) mayonnaise and 15 ml (1 tbsp) dried chives. Roll out the puff pastry and brush with the mayonnaise mixture. Top with 250 ml (1 cup) crumbled bacon and 500 ml (2 cups) shredded Swiss cheese. At this stage, adventurers can replace the bacon with about ½ lb (200g) finely chopped smoked meat.
Roll the pasta up, making sure to form tight cylinders. Cut into slices about 1 cm thick.
Place on a baking sheet and bake for 20 minutes or until pinwheels are golden brown.
In a large bowl, combine 1 lb (450g) ground pork, 4 chopped green onions, 125 ml (½ cup) chopped walnuts and 60 ml (¼ cup) cranberry jelly (reserve 125 ml (½ cup) cranberry jelly to serve with meatballs.) Season with salt and pepper.
Place 125 ml (½ cup) of bread crumbs in a shallow dish. This is where adventurous people can replace the bread crumbs with pretzel crumbs.
Form small meatballs of about 15 ml (1 tbsp) and roll in breadcrumbs. Add more breadcrumbs if necessary. Set aside.
In a skillet, heat 60 ml (¼ cup) olive oil over medium-high heat and cook the meatballs on all sides for 2 minutes. Reduce the heat to medium-low and continue cooking for 10 minutes or until the meatballs are cooked. Add more oil as needed and stir regularly. Place in an airtight container in the fridge or freezer.
Cut the baby potatoes in half and, using a small spoon, remove a little of the flesh, keeping the skin intact, to form small bowls.
In a bowl, mix the potato flesh, 2 chopped green onions, 30 ml (2 tbsp) crumbled cooked bacon, 45 ml (3 tbsp) mayonnaise, 15 ml (1 tbsp) Dijon mustard and 125 ml (½ cup) grated Swiss cheese. Season with salt and pepper. At this stage, the adventurous can add a finely chopped jalapeno pepper to the stuffing.
Top the potatoes with this mixture (it's normal for it to overflow a little) and bake for 40 minutes until the potatoes are tender and golden brown. Place in an airtight container in the fridge or freezer.
In a shallow dish, place 125 ml (½ cup) of flour. In another shallow dish, place 2 beaten eggs and, in a third shallow dish, place 250 ml (1 cup) of unsweetened, shredded coconut.
Coat the shrimp, one at a time, in the flour, then in the eggs, then in the coconut.
In a deep skillet, heat 60 ml (¼ cup) canola oil over medium-high heat and cook shrimp for 1 minute on each side or until cooked through and golden brown.
Place on absorbent paper. Place in an airtight container in the fridge or freezer.
Note that the chipotle mayonnaise to serve with shrimp can be kept for 14 days in the fridge but cannot be frozen. It's up to you to plan the ideal time to prepare it. To do this, in a bowl, mix 125 ml (½ cup) of mayonnaise, 7.5 ml (½ tbsp) of chipotle, 15 ml (1 tbsp) of maple syrup, salt and pepper. It is at this stage that adventurers can add 60 ml (¼ cup) of chopped fresh coriander.
In a large bowl, crumble 750 ml (3 cups) of cooked vanilla cake and mix well with 250 ml (1 cup) of cream cheese. It is at this stage that the adventurous can add 60 ml (¼ cup) of chopped fresh mint.
Shape into tablespoon-sized (15 ml) balls.
Place the cake ball in the palm of your hand, push your thumb into the ball so as to form a cavity that can contain a raspberry. Place the raspberry in the cavity and close the dough.
Place in the freezer for 15 minutes.
Place 150g of dark chocolate in a bowl and melt in the microwave or in a bain-marie.
Remove the cake balls from the freezer. Dip one ball into the chocolate. Place on parchment paper using a fork, letting the excess chocolate drip into the bowl.
Prick the sticks into the center of the balls before the chocolate sets. Store in the refrigerator or freezer until ready to serve.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
2 large baking sheets
Empty containers (storage or freezing)
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