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Christmas Canapés

Chicken Drummettes


  • 24 chicken wings (drummettes only)
  • 1 Tbsp cracked black peppercorns
  • 1 tsp cumin
  • 2 tsp Kosher salt
  • ½ cup flour
  • 4 eggs beaten
  • 2 cups Panko breadcrumbs


  1. Using a large chef knife or a cleaver, remove the bottom knuckle of the drummette. Using a paring knife scrape down the meat, from the bone, towards the meaty part of the drumette so that the bone is free of any meat and all the meat bundles towards one end of the drumette. Preheat oven to 350F
  2. In a bowl combine pepper, cumin and salt. Season the butchered drumettes with the spice mixture, use it all up. Using the chicken bone as a handle, dredge the meat in the flour making sure to shake off the excess. Dip the meaty part in the beaten egg and then the panko breadcrumbs. Repeat by dipping in the egg followed by the panko one more time. Place on a parchment-lined tray with the bones standing up in the air.
  3. Bake for 30 minutes or until the chicken drums are fully cooked and golden brown. Keep warm.

Sweet and Sour Cranberry Sauce


  • ¼ cup honey
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp seasoned rice wine vinegar
  • 2 tsp lime juice
  • 4 fresh cranberries, finely chopped
  • ¼ tsp kosher salt

Drirections: Combine all ingredients in a bowl and mix well.

Prosciutto Sushi

Cured Grape Tomatoes

  • 20 pieces grape tomatoes
  • ½ tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp ground black peppercorns


  1. Preheat oven to 225 F
  2. Line a cookie sheet with parchment paper. Place tomatoes on parchment lined cookie sheet and drizzle with olive oil. Season tomatoes with salt and pepper and toss until equally dressed. Using a paring knife, pierce the centre of each cherry tomato making sure to keep the shape of the tomato intact. Place in oven for 1 ½ hours. Remove from oven and allow to cool fully.

Assembly (makes 10 bite sized portions):

  • 10 slices prosciutto
  • 20 cured tomatoes
  • 2 Tbsp honey
  • 4 Tbsp Parmigianino Reggiano, finely grated
  • 4 Tbsp caviar (optional)
  • 10 chive tips, cut ½ “ long
  • 5 tsp extra virgin olive oil

Fold each prosciutto slice in half horizontally making a long rectangle. Place 2 cured tomatoes at the end of each prosciutto rectangle and roll it up in to a little dowel, then stand it upright. Add a dollop of honey to the exposed top of the tomatoes on each roll. Using a spoon, evenly distribute the parmesan, caviar (optional) and chive tips over each upright roll. Drizzle with extra virgin olive oil and serve immediately.

Copyright of Roger Mooking


Thursday, December 6, 2012

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