RECIPE: Chicken & Caramelized Onion Gruyere Bites

Chicken & Onion Gruyere Bites

A celebration treat that’s great to serve all year long!

Chicken & Onion Gruyere Bites

Bake the bites the day before your gathering, cool and refrigerate.  The next day, reheat at 300 degrees Fahrenheit for 10 minutes.  After Christmas, substitute left over Turkey for Chicken.

INGREDIENTS:

4-6 boneless, skinless chicken breasts, poached, cooled and diced.
1 package frozen puff pastry, thawed overnight in the refrigerator
1 cup grated Gruyere cheese
2 Tablespoons vegetable oil
1 Teaspoon Faux-Tisseriez Spice BlenZ*
2 Granny Smith apples cubed into 1/2 inch pieces
1 Teaspoon sugar
2 Tablespoons fresh chives minced
1/2 Teaspoon dried thyme or rosemary
1 large egg beaten
* Order by phone or email from Che Pamela E.  Tour our website and take your tastebuds on a voyage of discovery!

PREPARATION:

Preheat oven to 375 degrees Fahrenheit.
Line 2 baking sheets with parchment paper and set aside
Remove puff pastry from the refrigerator
In a large skillet, heat the oil over medium heat.
Add the onions and saute for approximately 20 minutes, stirring often until golden.
Remove from skillet and set aside in a bowl.
In the same skillet, add butter and saute the poached chicken with the Spice BlenZ for 5 minutes.
Add in the cubed apples and the sugar.
Stir together and cook for 7 minutes.
Remove from skillet and add to onions.

FILLING:
Add the cheese, dried herbs and chives to the onion mixture in the large bowl.
Season to taste with pepper.
Stir well to combine and then set aside.

PASTRY:
With a pizza cutter or sharp knife, cut the puff pastry into 2 inch squares and place them on the parchment lined baking sheet.
With a pastry brush, brush each square with some of the beaten egg.

ASSEMBLE:
Place approximately 1 Tablespoon of the filling onto the centre of each pastry square.

BAKE:
Bake in pre-heated oven for 30 – 40 minutes or until pastry is puffed and golden and filling is hot.
Remove from oven and cool on the baking sheet for 10 minutes.
Remove carefully to a cooling rack and allow to rest another 5 minutes, then enjoy!

** Globally inspired Farm to Fork Culinary Adventures**

 

Holiday Season Recipes

gingerbread cookie recipe

It’s such a Foodie time of year!  Time to gather in the kitchen with loved ones while you bake, experiment with fun appetizers and create all the tastes and fragrances of Christmas!

To help inspire you, here are some of our all time favorite recipes!  Have fun and don’t forget to send us photos of what you create!  We’d love to share them on our Facebook page!

Pecan Chocolate Squares:

pecan chocolate squares

Old Fashioned Pumpkin Cookies:

Old fashioned soft pumpkin cookies

Pumpkin Spice Roll Up Cake:

pumpkin spice roll up cake at Brambles Bistro

Gingerbread Cookie Recipe:

gingerbread cookie recipe

Sugar Cookie Recipe:

sugar cookies

Warm Spinach Salad Parmesan Cup

Warm Spinach Salad, Parmesan Cup

Chorizo, Pear, Cranberry Phyllo Cup

Chorizo, Pear & Cranberry Phyllo Cup

Spiced Apple, Goat’s Cheese & Pomegrante Crostini

spiced apple goats cheese pomegrante

Warm Spinach Salad, Parmesan Cup

Warm Spinach Salad, Parmesan Cup

Another Ladies Soiree favorite…

Warm Spinach Salad, Parmesan Cup

 

Warm Spinach Salad, Parmesan Cup

Ingredients:

  • 3 lb bag of spinach
  • 2 cups red quinoa
  • 1 cup dried cranberries
  • ½ cup crumbled feta
  • 1 cup slivered almonds
  • 1 cup real maple syrup
  • 2 tbsp, Dijon mustard
  • 3.5 cup olive oil
  • 1 tbslp, chopped thyme
  • .5 tsp allspice
  • 1 tbsp orange zest + juice
  • 1 litre, grated parmesan
  • 2 bayleaf
  • 2 cups – apple cider vinegar

 

Instructions

Quinoa-

  • 2 cups of quinoa to 4 cups of water
  • Add 2 bay leaves
  • Cook until tender
  • Let cool spread out on sheet pan

Dressing

  • In a blender add maple syrup, Dijon, orange zest + juice and thyme, allspice & 3.5 cup olive oil and 2 cups apple cider until vinaigrette consistency. If too thin add a little extra Dijon to the mix!

Parmesan Cup

  • On a large sheet pan lined with parchment paper take the desired cup size of how big you would like your bowl to be with a pencil draw a circle around the shape
  • Once you have your whole parchment paper lined with circles flip the parchment over.
  • Fill each circle with about a 1 cup and .5 of parmesan lying flat.
  • Place sheet pan in the oven at 350 degrees
  • Watch the parmesan in the oven – you want to take out the sheet pan as soon as the cheese starts to look golden
  • Take it out with a spatula and place on a cup to form and let cool.