INGREDIENTS

• 45 ml (3 tbsp) of assorted maple nuts or maple glazed almonds
• 60 ml (¼ cup) of graham cracker crumbs
• 20 ml (4 tsp) of melted butter
  310 ml (1¼ cup) of ricotta cheese (not low-fat)
• 60 ml (¼ cup) of granulated maple sugar or ultrafine (or more, to taste)
• 250 ml (1 cup) of pitted cherries, fresh or frozen (thawed), cut into halves or quarters
• 60 ml (¼ cup) of cranberry, maple, blackcurrant spread

PREPARATION

1. Grind the nuts using a coffee grinder or a mini food processor. Pour into a bowl.
2. Add the crumbs and the melted butter.
3. Mix until homogenous.
4. Divide into 4 small ramekins or bowls (for example, small Mason jars of 125 ml/ ½ cup), without compacting. Set aside.
5. In a bowl, mix the ricotta cheese and the maple sugar until it reaches a smooth and homogenous texture. Distribute this mixture in the ramekins. Cover and refrigerate.
6. In another bowl, mix together the cherries and the cranberry, maple & blackcurrant spread. Cover and refrigerate.
7. When ready to serve, top the individual cheesecakes with the cherry and berry garnish.

Mascarpone variation:

For the cheese filling, reduce the amount of ricotta to 180 ml (⅔ cup), add 125 ml (½ cup) of mascarpone cheese and replace the maple sugar with 60 ml (¼ cup) of maple syrup.

Fruit variation:

Replace the cherries with berries such as blackberries or raspberries.

INGREDIENTS

• 2 confit duck legs (1 package of 280 g)
• 60 ml (¼ cup) of cranberry, maple, blackcurrant spread
• ½ tsp of maple vinegar
• 1 green onion, finely chopped
• A large pinch of pink pepper
• Maple pepper, to taste
• 1 pack of Silijan style crispy cups
• Small Italian parsley leaves
• Cranberry pearls
• Maple pearls

PREPARATION

1. Heat the duck legs in the microwave oven according to the instructions on the packaging. Let cool.
2. Bone. Shred the meat and chop it finely. Set aside.
3. Pour the spread on a cutting board and chop the pieces of fruit. Pour into a bowl. Add the maple vinegar, green onion, pink pepper, black maple pepper and the confit duck. Mix well.
4. Fill the crispy cups with the duck mix. Garnish with the parsley leaves, the cranberry pearls and the maple pearls.
5. Serve immediately (the hors d’oeuvres will keep their crispiness for approximately 15 minutes).

Alternative option
Allow your guests to fill and garnish their own crispy cups as they go.

Variation
Instead of store bought crispy cups, try using thin toasted slices of baguette, fine crackers (such as Raincoast) or endive leaves.

Homemade crispy cups
Using a pastry-cutter, cut 24 discs 5 cm (2”) in diameter out of sliced sandwich bread. Using a rolling pin, flatten the bread as thin as possible. Brush each disc with melted butter and push into a non-stick mini muffin tin (buttered side up). Bake in oven at 200 °C (400 °F) for approximately 10 minutes.

INGREDIENTS

• 500 g (1 pound) ground pork, lean or medium-lean
• 125 ml (1/2 cup) whole dried sweetened cranberries
• 80 ml (1/3 cup) breadcrumbs
• 60 ml (1/4 cup) green onions, sliced
• 45 ml (3 tbsp) 100% pure organic maple syrup
• 30 ml (2 tbsp) soya sauce
• 15 ml (1 tbsp) fresh ginger, finely grated
• 1 egg, beaten
• Pepper and canola oil

PREPARATION

1. In a bowl, mix all ingredients together except the oil. Using 1 ½ tbsp (25 g) of meat for each meatball, form meatballs and place on an oiled plate. Cover and refrigerate for at least 1 hour.
2. Cook meatballs in a non-stick frying pan, on medium heat and with very little oil, until the meat is well cooked, for approximately 8 to 10 minutes, turning meatballs over a few times.
3. Serve with rice and grilled broccoli with sesame seeds.