Go Canada Go!

Posted on Friday, February 19th, 2010 at 11:12 am by Engine Communications

Alex Bilodeau wins the gold for Canada in Men's Freestyle Skiing

2010 Winter Olympics –  what an awesome time for Canada! All eyes are on our country, and millions of people are gathering on their sofas, love seats and comfy spots, catching a glimpse of Canada’s best athletes.

Cheering on our local heroes, and all of the relaxing that goes along with it, can make one hungry, and yes, even thirsty. Why not whip up some Canadian themed munchies, such as Maple Bacon Puffs or Proscuitto Wrapped Asparagus (not sure how Canadian this is but it is one of my favs).

Top it of by chilling out with a glass of wine from the West Coast. To learn more about the wines of British Columbia check out this link.

Maple Bacon Puffs

Two great Canadian ingredients are showcased in this recipe: Creamy brie from St. Damase, Quebec and pure Canadian maple syrup!

1 pkg. Presidents Choice Frozen Puff Pastry, thawed (I find this the easiest one to use)
6 slices of bacon, chopped
1 small red onion, chopped
1 tbsp maple syrup
1 tbsp white wine or sherry
¼ tsp fresh ground black pepper
1 small round of St. Damase Brie, cut into 24 chunks
½ cup of grated Swiss cheese

Thaw puff pastry following directions on pkg. Once thawed, unroll on floured surface and use a pizza cutter to cut pastry into equal squares (approximately 24). Place pastry squares in a greased mini muffin tin. Place brie chunk in each cup.

Sauté bacon, once done, remove & drain excess grease (keep some grease in pan to cook the onions). Add onions to pan and cook on medium high heat; add pepper, maple syrup and wine/sherry and sauté till onions are golden brown and most of the liquid has evaporated.

Combine bacon & onions, let cool slightly, then evenly distribute mixture to pastry cups, top with shredded Swiss cheese.

Bake for 20 minutes at 350 or until puffy and golden brown.


Procuitto Wrapped Asparagus

Name speaks for itself, clean and blanch asparagus (no more than 3 – 5 minutes). Cut thinly sliced proscuitto and wrap each stock of asparagus. Place on platter and cover with vinaigrette of choice.



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