Susan's Savour-It!: Appetizer Tasters to Celebrate Thorncliffe's School Achievements...

School is almost finished.... How do we celebrate the achievements of both students and parents in the Thorncliffe Community where I have been teaching culinary classes to moms?... With a wrap party of course! The elementary students at Thorncliffe Public school will be showcasing their fantastic artwork in a photo gallery exhibit- VOICES and my brigade of community kitchen moms will be preparing tasters of assorted appetizers, dips and sips like a cocktail party where you can eat, browse and mingle. What a perfect occasion to share and exchange the pride of work accomplished during this school year, and in anticipation for summer vacation ahead!

We created appetizers as a mini rehearsal to the big event, and also as a staff-appreciation day where teachers and facility members were invited to come give a taste in what's to come. It was also my last cooking class with these wonderful moms and just before Mother's Day weekend, so the kitchen atmosphere was abuzz with lively conversations and laughter. Ashima Suri, the school's AmaZing program facilitator shared in her TDSB article, "Filled with emotion, Afra, a mother of four was eager to let us know that out of all the days of the week, she most looked forward to Thursdays. It was her day to dress up. Her day to spend some time engaging and learning. It was her time for herself – to give her the space to just be. And that was exactly what the experience at TDSB Newcomer Services – Welcoming Communities was all about." I share the same sentiments my dear friend! For more see: TDSB Welcoming Communities: Momma’s Day! Food and New Friends.

How did I select the menu to feature? Drawing back on my entertaining days and love for making appetizers, I wanted to highlight elements from our eight-session cooking classes (Spring dips and Vietnamese cuisine) with an emphasis on fresh herbs, health, colours, textures and variety, and some of my all-time faves!

Inspired by working with real fruit-infused water from another school's health and wellness night, I had to piggy back off on it-- customized mason jars as a take-home gift for Mother's Day for my favourite moms! YAY! Blood oranges and citrus brightens any day, and goes so perfect with steeped bing cherry black tea, cold with mixed berries, pomegranate seeds, cucumber slices and fresh mint!

Love the freshness and vibrant rainbow of colours!

Everyone was gung-ho in creating a spectacular experience for our guests!

Cocktail Shrimps in Lemon Yogurt Dill on Cucumber Rounds

Makes about 40 pieces

2 cucumbers, peeled and sliced 1/2” thick rounds

Baby cocktail shrimps, cooked, frozen and thawed, drained well, coarsely chopped

Makes 1 cup sauce:
3/4 cup plain natural yogurt (Balkan-style)
1/4 cup mayonnaise or sour cream
fresh dill, chopped
fresh chives, chopped
salt and ground black pepper to taste
Splash of fresh lemon juice
ground paprika

Mix shrimps with some yogurt sauce (just enough to coat well). Spoon shrimp mixture onto the cucumber rounds. Garnish with a sprig of dill and a sprinkle of ground paprika. Extra sauce can be use as a dip with vegetable dippers.

Cocktail Shrimps in Lemon Yogurt Dill on Cucumber Rounds

Spicy Shrimps with Avocado on Rice Crackers
Makes 20 pieces (double the recipe to make twice the savouries)

1 Tbsp. olive oil
20 large shrimps, shelled (300 g frozen shrimps count 16/20)
1 Tbsp. chilli garlic paste (such as sambal oelek), adjust according to spice levels
1/4 cup chopped fresh cilantro
2 ripe avocados, finely diced
1 green onion, sliced
1/2 lemon, juice and its zest
20 sesame or plain rice crackers
20 cilantro leaves

Heat oil in a sauté pan over medium-high heat. Cook shrimps for two minutes per side until they turn bright orange and opaque. Add 1 tsp. to 1 Tbsp. chili paste and stir to coat, continuing to cook for 30 seconds more. Remove from heat and set aside.

Combine cilantro, avocados, green onion, lemon juice and zest in a bowl. Top each cracker with 1 Tbsp. avocado spread and a shrimp. Garnish with a cilantro leaf. Serve immediately.

Spicy Shrimps with Avocado on Rice Crackers

Shredded Chicken and Herbs Vietnamese-Style on Endive Leaves
Makes about 25 endive boats

1-1/4 lbs. skinless, boneless chicken breast, cooked and finely shredded
½ cucumber, small dice
1/4 cup chopped mint leaves
1/4 cup chopped Thai basil leaves
Endives, leaves separated into boats

Sauce:
1 Tbsp. sugar
1/3 cup warm water
2 Tbsp. fresh lime juice
2 Tbsp. fish sauce
1 clove garlic, minced
1 red bird’s eye chilli, minced (optional)

Combine chicken, cucumber and herbs. Mix sauce together and add to chicken. Spoon 1 Tbsp. chicken mixture onto the rounded end of an endive leave. Top each with finely shredded mint as a garnish. Serve on a platter.

TIP: Shred cooked chicken meat easily with your fingers when it is cooled.

Check out my Vietnamese-Style Shredded Chicken and Herbs Salad

Endive leaves make perfect edible spoons! The presentation is so inviting...

Love these ladies touch with cucumber skin roses :D

Make-Ahead Curry Mushroom Palmiers
Makes 40 pieces

1 Tbsp. oil
1-1/2 lbs. mushrooms, chopped
1 Tbsp ground curry
1 Tbsp oyster sauce
½ cup finely chopped green onion
2 cloves garlic, minced
2 sheets (375-g pkg.) frozen puff pastry, thawed
1 egg, lightly beaten, and add 1 Tbsp. water

Heat oil in skillet on medium-high heat. Cook mushrooms and garlic for 2 minutes. Add curry, oyster sauce and onions; cook and stir 2 minutes. Transfer to a plate to cool.

Preheat oven to 375°F. Roll puff pastry sheet on lightly floured surface to 10 “ X 14” rectangle. Spread half of mushroom mixture on 1 sheet of pastry, leaving 3-inch lengthwise border on 2 sides. Fold in lengthwise sides to meet in centre. Flatten slightly. Brush top and seam with egg. Fold in half again; press sides together. Again brush top and seam with egg; cover with wrap. Freeze 30 minutes.

Cut rolls into 1/2-inch slices. Place cut-side up, on lightly greased baking sheets. Bake 15 to 20 minutes or until browned.

Make Ahead- Palmier logs can be made 2 days ahead, covered in plastic wrap and refrigerated. Slice and bake when ready. Note: Leftover baked palmiers can be stored in resealable plastic bag in freezer for up to 1 month. Reheat at 375°F 8 to 10 minutes.