This recipe is for the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
We’re building up the components of a delicious duck canape, beginning with this spicy fruit chutney. The recipe comes from Karin Engelbrecht at About.com.
The other components will be roasted duck and a nut bread for the canape base.
I’ve halved the measurements since we don’t need to put up four jars of chutney. Two jars will suffice for our reception. You will need 2 jam jars and lids. Make the chutney a few weeks before you plan to use it.
Ingredients for Fruit Chutney
Makes 2 jars of chutney
- 1 lb Granny Smith apples, peeled, cored and cut into medium-sized chunks
- 1 lb Conference pears, peeled, cored and cut into medium-sized chunks
- 1 large onion, peeled and finely chopped
- 1 clove garlic, minced
- 1 lemon, grated zest and juice
- ½ Tablespoon mustard seeds
- 1 ½ cups kosher white wine vinegar
- ½ cup kosher rose wine
- 4 oz dried apricots, finely chopped
- 4 oz raisins
- 1 tsp grated fresh ginger
- 1 ½ teaspoon speculaas spices (or pumpkin pie spices)
- 1 ½ teaspoons dried chile flakes
- 1 ½ teaspoons salt
- 2 cups dark brown sugar
In a medium soup pot, bring the apples, pears, onions, garlic, lemon zest and juice, mustard seeds and 2 cups of the vinegar to the boil and simmer until the fruit is tender, but not soft.
Add the remaining vinegar, the rose wine and the rest of the ingredients, bring to the boil and simmer for another 45 minutes, or until thick and jelly-like. Check regularly and stir so it doesn’t stick, especially towards the end. Leave to cool for 20 minutes.
In the meantime, wash 2 jam jars and lids with warm, soapy water, rinse well, and leave to dry in a warm oven (250 degrees F/130 degrees C) for 15 minutes.
Spoon chutney into the sterilized jam jars. Store in a cool, dark place for a few weeks before serving.
This is the sixth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.
Will and Kate’s canape reception included smoked haddock fishcakes with pea guacamole. Haddock fishcake we do in traditional Jewish cuisine. The pea guacamole we will, like the Brits, borrow from Mexico.
The fish cake comes from The New Complete International Jewish Cookbook, which has a lot of classic Jewish and classic American recipes for entertaining a crowd. The original recipe calls for 2 ½ diameter patties, but I’ve reduced the size to 2″ to produce patties that are more canape-size. That increases the yield to 75.
See the next blog post for the pea guacamole.
Ingredients for Fried Fish Patties
Makes 75 two-inch patties.
- 4 lbs. haddock fillet
- 4 lbs. cod fillet
- 8 large eggs
- 2 large onions
- 2 level Tablespoons salt
- 1 level teaspoon white pepper
- 2 level Tablespoons sugar
- ¼ sunflower or other flavorless oil
- 2 cups (8 oz.) medium matzah meal
Instructions for Fried Fish Patty Canapes
- Wash and salt the fish and leave to drain.
- Cut the onion in 1-inch chunks and put in the food processor, together with the eggs, seasoning and oil, then process until reduced to a smooth puree. Puree the ingredients in batches is you need to. All the seasonings can be put into the same batch.
- Pour puree into a large bowl and stir in the matzah meal. Leave to swell.
- Cut the fish into 1-inch chunks. Put into the food processor, to fill the processor up to halfway. Process the fish in batches if you need to. Process for 5 seconds, until the fish is finely chopped, then add to the egg and onion puree. Blend with a large fork. Once all the fish is processed, mix everything together in the bowl with your hands. The mixture should be firm enough to shape in patties. If it’s very soft, stir in 1 to 2 tablespoons of matzah meal. If it’s too thick, rinse out the food processor bowl with 1 to 2 tablespoons of water and stir that in. Leave for at least a half hour or overnight under refrigeration.
- To shape, dip the hands into cold water and form the mixture into patties that are 2″ in diameter and 3/4″ thick.
- Fry in oil that almost covers the patties, or deep fry for speed.
- The patties can be served warm or cold. The cooked patties keep three days in the refrigerator. To re-crisp, heat in 350 degree oven for about 5 minutes.
Make Ahead Options
- Cooked patties can be stored in the refrigerator for up to three days using the instructions in the recipe.
- You can freeze the raw patties up to 3 months. Start the freezing by laying them out in a pan, in layers separated by foil. After they are firm, transfer them to freezer bags. Defrost the patties in single layers on a board, overnight in the refrigerator or 1 to 3 hours at room temperature.
To serve with the fishcakes: Pea guacamole.
The next canape: Roast Duck and Fruit Chutney on Fruited Nut Bread
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