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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Don't forget, if you like what you see, give it a share. After all, sharing is caring!
Interested in recreating some of the items for your picnic? The recipes are as follows:
*****
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.
*****
Don't forget, if you like what you see, give it a share. After all, sharing is caring!
