Blood Orange Pearls

• 2 cups of blood orange juice or grapefruit juice, strained 
• 2 tsp agar-agar powder 
• 1-2 tbsp sugar, as required 
• 3 cups neutral flavour oil like peanut or vegetable

1. Put oil in a small bowl or flask and refrigerate until cold. 
2. Combine the other ingredients, mixing thoroughly. 
3. Using a dropper, drop small drops into the cold oil. The drops will turn into miniature balls or spheres and will set. 
4. After a couple of minutes, check one of the balls to be sure they are set. When set, scoop out the balls with a strainer onto a paper towel, then rinse in cold water to remove the oil. 
5. Place in a container and refrigerate immediately.

 

Smoked Salmon Crostini with Egg–Cheddar Mousse

INGREDIENTS

For the Egg–Cheddar Mousse
3 hard-boiled eggs
2 tbsp cream cheese softened
½ cup sharp cheddar cheese shredded
¼ tsp garlic paste (or powder)
1 tsp Dijon mustard
1 tsp lemon juice
⅓ tsp turmeric
Salt & black pepper to taste
1-2 tsp warm water

For the Crostini
1 baguette sliced diagonally
2-3 tbsp olive oil
1 fresh garlic clove, halved

Toppings
3 oz smoked salmon, thinly sliced
Fresh dill

METHOD

Make the Mousse

1. Add the hard-boiled eggs, cream cheese, cheddar, Dijon mustard, lemon juice, turmeric, garlic, salt, and pepper to a food processor.
2. Blend until mostly smooth.
3. Add 1–2 teaspoons of warm water and blend again until silky, glossy, and perfectly pipeable.
4. Transfer to a piping bag. Chill 15–20 minutes.

Prepare the Crostini

1. Preheat oven to 400°F.
2. Brush baguette slices lightly with olive oil.
3. Toast until golden.
4. Rub each warm slice with the cut side of the garlic.

Assemble

1. Add a thin smear of mousse on the baguette to anchor the toppings.
2. Pipe a decorative swirl on each crostini.
3. Roll smoked salmon into a loose rose and place on top.
4. Garnish with dill.

Source: katerynascafe.com

Cajun Shrimp Costini

• 1 slim French baguette sliced and toasted
• 1 lb large shrimp peeled and deveined 
• 8 oz cream cheese softened
• 1 tbsp olive oil
• 1 tbsp Cajun spice mix plus more to taste
• ⅓ small lemon juice only
• 1 small cucumber thinly sliced into ribbons
• A handful of fresh dill plus more to garnish

Method

1. Preheat oven to 375°F. Toast baguette slices brushed with olive oil until golden.
2. Toss shrimp with Cajun spice, lemon juice, and olive oil. Cook in a hot skillet for 1½ minutes per side.
3. Set aside half the shrimp. Blend the rest with cream cheese and dill until smooth. Adjust seasoning.
4. Pipe or spread mousse onto crostinis. Top with a whole shrimp, cucumber ribbon, and dill.
5. Serve immediately.