Category Archives: Appetizers

Cranberry Cheeseball

This recipe is PERFECT for the holidays! Packed with delicious seasonal flavour, this appetizer is absolutely delicious and super simple to make! It will quickly become a new favourite!

Cranberry Cheeseball

Cranberry Cheeseball
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Ingredients
  1. 8oz block of cream cheese, softened
  2. 200g sharp cheddar, shredded
  3. 60g blue cheese
  4. 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
  5. 150g mixed cranberry trail mix, roughly chopped (check your local bulk store, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own)
Instructions
  1. I like to make this in a food processor, but if you don’t have one you can absolutely do it by hand, just make sure your cream cheese and blue cheese are at room temperature and soft before you begin. Simply mix all three cheeses along with the TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY together until it’s evenly combined. Form the mixture into a ball shape and then roll it around in the trail mix to completely coat the outside of the ball. I like to toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour. Just remember to let it cool before you roll the cheese in it.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Pulled Pork Canapés

If you’re looking for an appetizer that looks impressive, but is still super easy then look no further! This is one of those set-it-and-forget-it kind of recipes. You can make the pulled pork ahead of time in your crock pot and with the help of some store-bought apple chips and a bag of coleslaw, you can pull off a fancy looking canapé with relatively little effort. Of course if you want to make your own coleslaw and apple chips definitely go for it, but I know when things are busy we can all use a little help. 

Pulled Pork Canapes

Pulled Pork Canapés
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Prep Time
5 min
Cook Time
6 hr
Prep Time
5 min
Cook Time
6 hr
For the pork
  1. 1.5 kg (3lbs) pork shoulder
  2. 1 bottle TASTE OF THE OKANAGAN PULLED PORK SAUCE
For the slaw
  1. 1 bag pre-shredded coleslaw (or feel free to make your own)
  2. TASTE OF THE OKANAGAN CRANBERRY JALAPENO VINAIGRETTE
  3. Cilantro (optional)
  4. Apple Chips
Instructions
  1. Put your pork shoulder in a crockpot and pour the bottle of TASTE OF THE OKANAGAN PULLED PORK SAUCE over top. Set it high and let it cook for about 6 hours.
  2. When you are ready to serve, toss the coleslaw mix in TASTE OF THE OKANAGAN CRANBERRY JALAPENO VINAIGRETTE.
  3. Lay out your apple chips on a serving platter. Top with a small amount of pulled pork, followed by some of the slaw.
  4. Garnish with a cilantro leaf (optional) and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Grilled Vegetable Stacks

Looking for a summer side dish that’s easy and beautiful. Look no further than these Grilled Vegetable Stacks. Marinated in Taste of the Okanagan Roasted Red Pepper Vinaigrette, then grilled for a couple of minutes, these colourful stacks come together in a snap and make an elegant starter or side.

Roasted Vegetable Stacks

Grilled Vegetable Stacks
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 eggplant sliced into 1/4 inch rounds
  2. 2 red bell peppers, seeded and cut lengthwise into quarters
  3. 2 zucchinis sliced on the diagonal
  4. 4 portabello mushrooms
  5. 250g fresh mozzarella cheese
  6. 1 handful of fresh basil
  7. 1/3 cup Taste of the Okanagan Roasted Red Pepper Vinaigrette
Instructions
  1. Place the vegetables in a large bowl and pour Taste of the Okanagan Roasted Red Pepper Vinaigrette over them. Toss until well coated and let sit for 30-60 minutes turning once or twice.
  2. When ready, preheat the grill to medium-high heat and oil well. Arrange vegetables on a single layer directly on the grill. Cook until lightly charred, about 6-7 minutes then flip. When just about done, top mushrooms and eggplant with fresh mozzarella. Close the BBQ lid and let melt for a couple of minutes.
  3. Assemble each stack with mushrooms on the bottom and alternating veggies. Pour or brush remaining vinaigrette over the top of the stacks and garnish with fresh basil leaves.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Onion Dip

The perfect make ahead party snack. This onion dip only takes a couple of seconds to throw together, but it tastes even better then next day, once it’s had some time for the flavours to meld. So whip this up at least an hour before your party and serve with chips or veggies. 

Onion Dip

Onion Dip
Yields 1
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Prep Time
1 min
Prep Time
1 min
Ingredients
  1. 1/2 Cup Sour Cream
  2. 1/2 Cup Mayonaise
  3. 1/4 Cup Taste of the Okanagan Roasted Onion & Garlic Jam
Instructions
  1. Mix all ingredients together and refrigerate for a least an hour.
  2. Serve with potato chips or veggies.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Crab Stuffed Avocados

This is such an easy recipe. It comes together in just minutes, but looks absolutely decadent.  It makes a nice start to a light lunch or elegant dinner party and works great for spring or summer dinning. 

Crab Stuffed Avocados

Crab Stuffed Avocados
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cans of lump crab meat (or 1 cup cooked fresh crab)
  2. 1/4 cup of cooked corn
  3. 1/4 cup of diced red pepper
  4. 1/4 cup of sliced green onions
  5. 1/2 of a jalapeno finely diced
  6. 2 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE (or to taste)
  7. 1 tablespoon toasted pine nuts
  8. TASTE OF THE OKANAGAN MAGIC SEASONING
Instructions
  1. Mix together the drained crab, red pepper, corn, green onions and jalapeno.
  2. Dress with Taste of the TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE taste and more if needed.
  3. Slice the avocados in half. Peel and deseed.
  4. Spoon crab mixture into halved avocados.
  5. Sprinkle with pine nuts and TASTE OF THE OKANAGAN MAGIC SEASONING
Notes
  1. Crab mixture can be made 4-6 hours ahead and chilled until ready to serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

If you saw us at any of our Christmas shows over the holidays, you may have noticed we have a new product. Our Roasted Garlic & Onion Jam, made it’s debut in November, and despite it’s instant hit, some of you have been wondering what to do with it. It makes a great addition to soups, or stews, or sauces, and is also great on this Mushroom & Brie Flatbread.

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam
Yields 2
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Pizza Dough
  1. 1 Tbs. active dry yeast
  2. 3/4 cup warm water
  3. 2 3/4 cups all-purpose flour
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Topping
  1. 200g Cremini Mushrooms thinly sliced
  2. TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  3. 4 ounces double cream brie cheese, cut into small pieces
  4. Fresh Thyme
Make the pizza dough
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 2 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Prepare the topping
  1. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and juices evaporate, about 5 minutes.
Assemble the pizza
  1. Preheat your oven to 500°F.
  2. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  3. Spread TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM on top of the crust. Top with mushrooms and brie, and sprinkle with fresh thyme.
  4. Slide the pizza onto the Baking Sheet and bake for 8-10 minutes or until crust is golden.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Pepper Jelly Chicken Wings

These grilled chicken wings are sweet & sticky, and with just a little bit of heat they’re a definite crowd pleaser. Brining them in beer overnight helps keep them moist and juicy when grilling, and if you don’t have a grill you can always do these under the broiler. 

Pepper Jelly Chicken Wings

Pepper Jelly Chicken Wings
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 tablespoons kosher or sea salt
  2. 500 ml TREE BREWING CUTTHROAT WEST COAST ALE
  3. 2 cups icecubes
  4. 2 1/2 cups chicken stock
  5. 5 pounds chicken wings
  6. 2 tablespoons olive oil
  7. 1 cup TASTE OF THE OKANAGAN BEER BLASTED PEPPER JELLY
Instructions
  1. In a pot over medium-high heat at 2 tablespoons of salt and beer. Stir until salt has dissolved and beer is just starting to simmer; remove from heat. Stir in ice cubes and broth to reduce temperature. Set aside until cool.
  2. Since chicken wings and pat dry. Place chicken wings in a large bowl and cover with brine. Refrigerate for 12-24 hours.
  3. Preheat BBQ Grill to medium high heat.
  4. Remove wings from brine and rinse well. Pat dry with paper towel.
  5. Toss wings with oil, or spray grill rack with non-flammable cooking spray.
  6. Grill wings for 5 minutes, then flip and grill for 5 more.
  7. Meanwhile, melt TASTE OF THE OKANAGAN BEER BLASTED PEPPER JELLY in a small saucepan until spreadable.
  8. Reduce grill temperature to medium.
  9. Brush wings with pepper jelly, and grill for two minutes. Continue to flip and brush with jelly every two minutes until wings are cooked through and starting to char, about 15-20 minutes. Be sure to keep an eye on these as the sugar in the jelly will easily burn.
  10. Remove wings from grill and toss with any remaining jelly.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Olive Tapenade Cheese Twists

With only 4 ingredients, these Olive Tapenade Cheese Twists are beyond easy. They are quick to make and even quicker to eat! Serve them at your next gathering and watch them disappear.

Olive Tapenade Cheese Twists

Olive Tapenade Cheese Twists
Yields 12
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 sheet of frozen puff pastry, thawed
  2. 1/3 cup TASTE OF THE OKANAGAN OLIVE TAPENADE
  3. 1/2 cup grated Parmesan cheese
  4. 1 egg
Instructions
  1. Preheat oven to 375°F
  2. Roll thawed puff pastry into a thin rectangle.
  3. Spread tapenade thinly over one half (try to keep the liquid to a minimum). Sprinkle with grated cheese.
  4. Brush other half with beaten egg and fold over tapenade. Press down, then cut the pastry into 2 cm thick strips.
  5. Twist each strip and place on a lined baking sheet. Brush with a little egg and bake for 18-20 mins until the twists are golden and crisp.
  6. Cool on a wire rack and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Orchard Chutney Sausage Puffs

These savoury little bites make a great appetizer for a big crowd. They are delicious when served warm, straight out of the oven, but are still great when served at room temperature. I made them in a mini-muffin tin, but you could make them a little larger and they’d make a great brunch dish. 

Sausage Puffs

Orchard Chutney Sausage Puffs
Yields 24
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Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 Italian Sausage Links
  2. 1 can Pillsbury Original Crescent Rolls
  3. 1/4 TASTE OF THE OKANAGAN ORCHARD CHUTNEY
  4. 100g shredded Havarti Cheese
Instructions
  1. Preheat oven to 375°F.
  2. Remove sausage from casings and fry until cooked.
  3. While sausage is cooking, open can of cresent rolls and unroll. Do not seperate, instead pinch the seams together, to form one rectangle. Cut rectangle into 24 small squares (they don't need to be exact). Line each cup of 2 mini-muffin pans with pastry squares.
  4. Add 1/2 teaspoon of TASTE OF THE OKANAGAN ORCHARD CHUTNEY to each muffin cup. Top with cooked sausage and a sprinkle of grated cheese.
  5. Bake sausage puffs for 15-20 minutes or until golden brown.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fiesta Shrimp Dip

This layered shrimp dip is one of my favourite dishes to bring to a party. It’s easy to put together and is always a hit. I can’t tell you how many people have asked me for the recipe, or simply request it at every opportunity.

 Fiesta Shrimp Dip

Fiesta Shrimp Dip
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Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12-16 shrimp, cleaned and deveined (alternatively you can use a can of cooked shrimp)
  2. 1 clove garlic
  3. 1 tablespoon butter
  4. 250g Cream Cheese, softened
  5. 2 tablespoons TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING
  6. 1 jar TASTE OF THE OKANAGAN FIESTA PEAR SALSA
  7. 150g shredded cheese (I use a mix of mozzarella and monterey jack)
  8. 1 handfull of fresh cilantro, chopped
  9. 2-3 green onions, chopped
Instructions
  1. Melt butter and garlic in a pan and sauté shrimp until pink and cooked through. (if using canned shrimp skip this step)
  2. While shrimp is cooking mix softened cream cheese with TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING. Spread evenly on the bottom of your serving dish. This will be your first layer.
  3. Next, layer the jar of TASTE OF THE OKANAGAN FIESTA PEAR SALSA, on top of the cream cheese layer.
  4. When shrimp is cooked, rough chop into small peices, and layer on top of the salsa.
  5. Top shrimp with shredded cheese, and then top cheese with the chopped cilantro and green onions.
  6. Serve with tortilla chips.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/