50th Anniversary Appetizers

On the evening of the Ashram’s 50th Anniversary Gala Dinner, Chef Steve Kruse and his team prepared delicious appetizers that were served with a choice of organic sparkling wine (generously donated by Summerhill Winery in Kelowna) or Ashram cherry juice. It was a lovely warm evening and over 100 people gathered to offer a grand toast in honour of the Ashram’s 50 years.

toast

 

Cucumber Tapenade Slices
Olive Tapenade
Ingredients
  • 1 teaspoon olive oil, for sauté
  • 1 teaspoon garlic, minced (optional)
  • 1/3 cup onion, freshly chopped
  • 1 cups kalamata olives
  • 2 1/2 tablespoons fresh parsley, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon capers
  • 1 tablespoon olive oil
Cooking Instruction
  1. Mince garlic
  2. Finely chop onions
  3. Pit kalamata olives and chop medium fine
  4. Chop parsley
  5. Juice and zest lemons

In a large black iron pan, heat small measure of olive oil over low heat and sauté onions and garlic in oil until soft and translucent.

Remove from heat, cool then mix with remaining ingredients and serve.

If you wish to use this as a smoother spread, it can be easily blended until smooth.

Makes 1 1/2 cups

Serves 10

To Assemble
  1. Prepare 20 slices of cucumber (1/4 inch thick slices).
  2. In the centre of each cucumber slice, place 1/2 teaspoon of the tapenade.
  3. Prepare shortly before serving. Keep covered and chilled.

 

Back to Kali’s Cafe Recipes

appy

 

Goat Cheese Stuffed Raspberries
Ingredients
  • 1 pint fresh raspberries
  • 1/2 cup soft goat cheese
  • 1 teaspoon Fresh fennel or garden herbs
Cooking Instruction
  1. In order to keep raspberries firm, do not wash.
  2. Finely chop herbs.
  3. Process goat cheese in a food processor until smooth and creamy.
  4. Fold in herbs with a spatula.
  5. Pour into a piping bag.
  6. Pipe into fresh raspberries.

Serves 10

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