We’re launching a wealth of holiday recipes. Our favourite hoarded recipes for party hors d’oeuvres, dipping sauces, famous cookies, and decadent desserts (that damn yule log, finally!)
We love parties and whether it’s cocktails with friends or casual grazing with family, here are some of our tried and true recipes.
You already know of our chafing dish obsession (cranberry jellyballs here) , but we also like appetizers we can freeze ahead.
From SABRINA DEL BEN: The filling for these rolls is very fragrant and fruity. You could even use this recipe with an equal amount of leftover turkey instead of cooked chicken for a nice after-Christmas treat.
CRISPY CURRIED CHICKEN ROLLS
1 tsp (5 mL) oil
4 tsp (20 mL) curry powder
1/2 tsp (2 mL) cornstarch
3/4 cup (175 mL) well-stirred canned coconut milk
1 tbsp (15 mL) mango chutney, chopped
1 tbsp (15 mL) fresh lime juice
1/3 cup (75 mL) raisins
1/4 cup (50 mL) sweetened flaked coconut
2 tbsp (25 mL) chopped fresh cilantro
2 tbsp (25 mL) finely chopped toasted almonds
1 tsp (5 mL) grated lime peel
2 cups (500 mL) finely chopped cooked chicken
1/3 cup (75 mL) butter, melted
1/3 cup (75 mL) oil
16 sheets phyllo pastry
Heat 1 tsp (5 mL) oil in a small saucepan over medium heat. Add curry powder and cook, stirring, for 1 minute.
Whisk together cornstarch and coconut milk until blended; add to curry powder. Bring to a boil, stirring constantly. Stir in mango chutney and lime juice. Transfer mixture to a bowl. Stir in raisins, coconut, cilantro, almonds and lime peel; refrigerate for 1 hour.
Add chicken to raisin mixture; stir to combine. May be prepared to this point and refrigerated for up to 24 hours.
Preheat oven to 400°F (200°C). Combine melted butter and 1/3 cup (75 mL) oil. Brush top of one phyllo sheet with some of the melted butter mixture. Lay a second phyllo sheet on top; brush with some of the melted butter mixture.
Cut layered phyllo crosswise into 5 equal strips, each about 3 inches (7.5 cm) wide. For each strip, place a heaping teaspoonful (5 mL) of chicken mixture 1 inch (2.5 cm) from bottom of short edge. Fold sides of strip inward toward centre of chicken mixture. Fold bottom edge of strip over chicken mixture and roll up phyllo jelly-roll fashion into a roll.
Repeat procedure with remaining phyllo pastry, melted butter mixture and remaining chicken mixture.
Place rolls, seam side down, on parchment paper-lined rimmed baking sheets. Brush rolls with remaining melted butter mixture.
Bake for 15 to 20 minutes or until rolls are golden brown. Serve warm. Baked rolls may be frozen for up to 1 month.