inthekitchen
Chef Kelly Cattani Bluestone Cottage Chef Kelly , the visionary behind west Winnipeg ’ s cheery and bustling brunch spot , has been bringing her community boosting spirit to Winnipeg ’ s food scene for 22 years , collaborating in fundraising events with the city ’ s top chefs . Using fresh seasonal ingredients to achieve vibrantly flavoured , nutrient dense food is the not-so-secret tip behind her energy boosting menu and canapes for catered affairs . These small bite presentations inspired by BC ‘ s signature dishes reveal layering flavour delivers a winning formula every time .
Mini Cinnamon French Toast Canapé
INGREDIENTS French toast , 3 slices vanilla custard sour cherry compote
See ciaowinnipeg . com for complete French toast and vanilla custard recipes .
Sour Cherry Compote 2 1 / 2 cups frozen sour cherries 3 Tbsp cornstarch 1 1 / 2 cups sugar 1 cup cold water orange slices , garnish
METHOD Sour Cherry Compote 1 . Place the cherries and sugar into a 4 litre stainless steel pot . 2 . Heat over medium heat until the cherries are thawed and released their liquid . 3 . In a separate bowl combine the cornstarch and cold water . 4 . Add the cornstarch slurry into the cherries mixture and stir well . 5 . Bring the contents of the pot up to a boil and let boil ( while stirring ) for 30 seconds or until the cornstarch clarifies ( is no longer opaque ). 6 . Remove from heat and chill .
Assembly 1 . Heat the cherry compote on medium low heat , stirring frequently . 2 . Meanwhile heat prepared and cut French toast in a frying pan . 3 . Working on a cutting board place each square of toast on a skewer . 4 . Stir the vanilla custard and spoon onto the mini toast bites . 5 . Sprinkle toast with cinnamon sugar . 6 . Top each with one sour cherry , cherry gel and an orange slice . 7 . Once fully assembled carefully move the finished canapés onto a serving platter .
Yield 1 dozen
40 ciao ! / dec / jan / two thousand twenty-three