Hot and Spicy Recipes-Toronto Harbourfront
Chocolate Raspberry tart
You can make this up to 3 days ahead! Serve it with extra berries for some colour and sweetness. If people don’t want dessert tell them that’s okay you’ll keep it for yourself. The hint of pepper in the chocolate hits you at the end and makes this a winning “not to sweet” dessert.
1-1/2 cups (375 mL) chocolate cookie crumbs
¼ cup (60 mL) butter, melted
Pinch cayenne pepper
1 cup (250 mL) fresh raspberries
8 oz (250 g) chili pepper bittersweet chocolate, chopped
2 tbsp (30 mL) unsalted butter, softened
1 cup (250 mL) 35% whipping cream
2 tbsp (30 mL) Chambord liqueur or Frambroise
1/2 cup (125 mL) 35% whipping cream
Small pieces of bittersweet chocolate
In a bowl combine cookie crumbs, butter and cayenne until moistened. Pat evenly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350 F (180C) oven for about 10 minutes or until firm. Let cool. Sprinkle with raspberries; set aside.
Place chocolate and butter in heatproof bowl. In saucepan bring cream to boil over medium heat. Immediately pour over chocolate and butter. Let stand for 1 minute; add liqueur. Slowly whisk or stir chocolate until melted and smooth. Gently pour into tart shell to cover raspberries. Place in refrigerator for about 2 hours or until set.
Topping: In bowl, whip cream. Attractively spread or pipe top with cream. Garnish with chocolate before serving.
Makes 8 to 10 servings.
ASIAN SHRIMP AND PINEAPPLE CUPS
Crisp cups are filled with sweet juicy pineapple and shrimp with a hint of asian chili paste to balance the flavours. These colourful morsels are perfect to bring in some colour and flavour to your party while enjoying drinks at the same time.
1 pkg (250 g) wonton wrappers
1 tbsp (15 mL) sesame oil
8 oz (250 g) small cooked shrimp, peeled and deveined (150-200 size)
3 tbsp (45 mL) chopped fresh coriander
1 clove garlic, minced
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) sesame oil
1/2 tsp (2 mL) Asian garlic chili sauce
1 cup (250 mL) finely diced fresh pineapple
Quarter red bell pepper, finely diced
Brush wonton wrappers with oil and place gently into 24 mini muffin cups. Bake in 400 F (200 C) oven for about 8 minutes or until golden brown. Let cool.
Place shrimp in bowl and stir in coriander, garlic, lime rind and juice. Add fish sauce, sesame oil and chili sauce; toss to combine. Add pineapple and red pepper; gently stir to combine.
Spoon mixture into wonton cups and serve.
Makes 24 cups.
PORK TENDERLOIN WITH SPICY FRUIT SALSA
With the combination of fresh fruit the level of heat from the habanero is balanced and adds the perfect addition to this pork tenderloin appetizer.
1/4 cup (50 mL) panko breadcrumbs
1 tbsp (15 mL) chopped parsley
1 small clove garlic, minced
1/2 tsp (2 mL) chopped fresh thyme
2 tsp (10 mL) Dijon mustard
Pinch each salt and cayenne pepper
1 pork tenderloin, about 12 oz/375 g
1 tbsp (15 mL) canola oil
1 baguette, sliced
Spicy Fruit Salsa:
1 1/2 cups (375 mL) finely chopped strawberries
Half a tart apple, cored and finely diced
1 kiwi, peeled and finely diced
2 tbsp (30 mL) packed brown sugar
Half a small habanero pepper, seeded and minced
2 tsp (10 mL) lime juice
Spicy Fruit Salsa: In a bowl, stir together strawberries, apple, kiwi, sugar, habanero and lime juice; Cover and refrigerate.
Meanwhile, in shallow dish combine breadcrumbs, parsley, garlic and thyme. Spread mustard all over pork tenderloin and sprinkle with salt and cayenne. Roll and press breadcrumb mixture all over pork tenderloin.
In oven proof skillet, heat oil over medium high heat and brown tenderloin on all sides. Place skillet in 400 F (200 C) oven for about 20 minutes or until hint of pink remains and thermometer inserted in tenderloin reaches 155 F (68 C). Let stand 5 minutes before slicing thinly.
Serve 1 pork slice on baguette slice and top with salsa. Repeat with remaining pork, baguette and salsa.
Makes about 24 pieces