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Diner En Blanc - Niagara Featured on CHCH Morning Live

Heard the news? One of the Niagara hosts, Steven Hellmann, appeared on CHCH Morning Live on Friday, August 7, along with Chef Damain Harrington of Foodies on Foot, to chat about Diner En Blanc - Niagara and provide some picnic inspiration. Take a look at the segment:



Interested in recreating some of the items for your picnic? The recipes are as follows:

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Pommeray Mustard & Honey Glazed Salmon

500g Cleaned Salmon Filet ( cut into 4 portions)

Glaze

60 ml pommeray mustard

60 ml honey

20 ml olive oil

20 ml rice wine vinegar

Juice from 1⁄2 lemon

Juice from 1⁄2 lime

Juice form 1⁄2 orange

20 Cilantro leaves chopped

Method

Combine all ingredients in mixing bowl to make the glaze checking the viscosity as you mix.

On a hot grill sear your salmon for 2 minutes on each side.

Set aside and apply glaze to both sides and let stand till glaze holds to salmon.

Let cool and apply glaze again.

Refrigerate overnight and serve room temperature.

Rosemary Skewered Peach with Gorgonzola & Prosciutto

2 peaches (halved, pitted then quartered)

4 slices prosciutto (cut in half)

80g Gorgonzola

8 Large basil Leaves

8 rosemary stalks

250 g Baby Arugula 

60 ml olive oil

20ml Balsamic Vinegar

Salt 

Black Pepper

Method

On a warm grill, gently cook your peach quarters until slightly caramelized.

Let cool.

Take peach quarter, add even piece of Gorgonzola.

Wrap each piece with one basil leaf and piece of prosciutto until it holds firm.

Skewer 2 pieces of wrapped peaches with rosemary stalk.

Return to hot grill and mark prosciutto until cheese slightly warm.

Set aside and serve over arugula leaves.

Drizzle with balsamic dressing.

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