John Baird: Canada's freedom agenda - Diplomat Magazine

ENTERTAINING|DELIGHTS1/5 tsp (pinch) finely chopped fresh garlicGarnish: 16 petit sprigs of fresh dill weed1. Whisk flour and salt into crêpe batter toform a smooth, slightly heavier mixture.Toss chopped smoked turkey (or ham)with vinaigrette and set aside.2. Preheat a medium-size nonstick skilletplaced over medium-low heat. Slowlyand carefully drop four small portions(i.e., about 3/4 tsp or 4 mL) of crêpe batteronto skillet to create coin-size crêpes(diameter: 1 inch or 2.5 cm). Quickly topeach cooking crêpe first with 1/4 tsp(1 mL) of chopped dill weed, then 1/3 tsp(2 mL) of bocconcini and finally 1/4 tsp(1 mL) pesto, keeping all ingredientswithin the perimeter of the tiny crêpe.(Note: Do not turn over.) Promptly transfercrêpes to a plate.3. Repeat procedure (i.e., step 2) to make 4more garnished petit crêpes and transferthem to the plate.4. Drop 8 similar petit portions of crêpemixture onto the skillet. As crêpes set, turnthem over and cook briefly. Remove thecrêpes from the skillet one at a time, andplace each squarely on top of one of thecheese and pesto garnished crêpes to createtiny “crêpe sandwiches”. Promptly transfercrêpe sandwiches to a parchment paperlined tray; cover closely with plastic wrap.5. Repeat formula (Steps 2 to 4) to make 8more crêpe sandwiches.6. Prepare the mayonnaise by whiskingtogether mayonnaise and garlic; set aside.7. Up to 45 minutes before serving, add atouch (i.e., 1/8 tsp or 2 drops) of Aioli Mayonnaiseto top of each crêpe sandwich, topwith 3/4 tsp (4 mL) of chopped smokedturkey (or ham) mixture and garnish witha small sprig of fresh dill weed. Coverloosely with wax paper and refrigerateuntil shortly before serving.* To make 1 1/3 cups (325 mL) of crêpebatter, sift together 1/2 cup (125 mL) ofall purpose flour and 3/4 tsp (4 mL) ofgranulated sugar in a small bowl. In a mediumsize bowl, beat together one egg, oneegg yolk and 1/2 cup (125 mL) of milk.Continue to beat constantly, gradually addhalf the flour mixture to the milk mixture;add another 1/4 cup (60 mL) of milk, theremaining flour mixture and finally 2 tbsp(30 mL) of melted butter. Beat well.Margaret Dickenson is the author of theinternational award winning cookbook,Margaret’s Table — Easy Cooking & InspiringEntertaining, as well as creator andhost of the TV series, Margaret’s Table.See www.margaretstable.ca.Chef’s ParadiseA division of C.A.Paradis Inc.Open Monday-Saturday, 8am - 5pm1314 Bank Street, OttawaChefsParadise.cadiplomat and international canada 69