Make your next party a special event with a buffet irresitable nibbles and bites.
For the freshest flavour and texture, poach your own shrimp, however you can buy already cooked shrimp if you like.
Old-Favourite Cocktail Sauce
Hot Chipotle Cocktail Sauce
Lemon Dill Mayonnaise
Wasabi Spinach Mayonnaise
See the recipe
This classic red sauce leaves a delicious, spicy kick in your mouth.
Creamy yet tangy, this dipping sauce is divine with poached or grilled salmon or halibut.
Wasabi, or Japanese horseradish, is available in tubes or in powder. To make 1 tbsp (15 mL) from powder, mix 2 tsp (10 mL) powder with 1-1/2 tsp (7 mL) cold water and let stand for 5 minutes.
People love the combination of fish and cream cheese on crackers, lavash or toasted pita bread.
Mild, buttery lima beans, available frozen in supermarkets, lend a lovely pale green colour and rich texture to this dip, which is equally good made with chickpeas or white beans. Zahtar is a Middle Eastern spice mixture that's available at Middle Eastern grocers, but is a cinch to make yourself. Increase the jalapeño peppers to two, if you enjoy the heat.
You can purchase sumac at Middle Eastern and specialty food shops.
Little flecks of sesame seeds look attractive on these deep golden brown wings.
Mild version: Omit cayenne pepper. Omit hot pepper flakes in Garlicky Soy Dipping Sauce.
Indian spice and soothing mint-yogurt dipping sauce make a delicious pairing.
Mild version: Use mild curry paste and omit jalape?epper in the Mint Dipping Sauce.
The rich, smoky taste of chipotle peppers joins the fresh lively taste of salsa. The salsa's tomatillos, sometimes called Spanish or Mexican green tomatoes, have a delicate, lightly acidic flavour. Canned ones are available in most supermarkets. This salsa is also good with tortilla chips.
Mild version: Reduce chipotle peppers to 1. Reduce adobo sauce to 1 tbsp (15 mL). Add 2 tbsp (25 mL) ketchup. Replace jalapeño pepper in Green Salsa with dash of green or other mild hot pepper sauce.
The rich garlic flavour mellows with red pepper and anchovy into a contemporary dish with rustic Mediterranean appeal.
Guests find the rich mushroom flavour of these hors d'oeuvres irresistible.
Nippy cocktail-size Welsh rarebits topped with sweet-and-sour pickles are an innovative play on a traditional favourite.
These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.
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