Gluten-free Canapés and Party Cocktails

To celebrate one of my favourite times of year, I have created a selection of easy, French-inspired canapés with the best drinks from Oddbins that are perfect for the party season, to show how elegant dinner party spreads and entertaining can be easy with the right recipes.

It doesn’t take a lot more effort to produce a fresh dish of tasty home-made nibbles, than it doesn’t to open a packet and arrange a supermarket finest wares (with a bit of bash, so they look homemade) on a plate. It’s just a case of making clever shortcuts and these two canapés are all about that.

These lighter festive canapés are both high-protein, gluten and grain free, absolutely delicious and easy to make. The only thing worth making ahead is the beetroot caviar, which you can easily make double quantities of, to use as a dip for crudités too.

Devilled eggs with drunk beetroot caviar

Devilled eggs with drunk beetroot caviar

The hard-boiled egg whites make for a great vehicle for the sweet beetroot dip. I like to top them with an additional pinch of chopped chives and walnuts for texture and freshess

Makes 12

  • 6 eggs, hard boiled
  • 2 small beetroots, washed and trimmed
  • 1 heaped tablespoon vodka
  • 1 large garlic clove, peeled and grated
  • 1 tablespoon lemon juice, plus more to taste
  • 1/4 cup chopped toasted hazelnuts
  • 1 small stalk rosemary leaves
  • 1/2 teaspoon fine sea salt
  • 2 tbs fresh chives, finely chopped

Preheat the oven to 180 degrees celsius with a rack in the centre. Puncture the beetroots with a fork a few times, and wrap each on foil.

Roast for an hour, or until the beets are completely tender when you test by cutting into the centre with a knife.

Halve the boil eggs and remove the yolks, set both the yolks and whites aside in bowls.

When the beetroots are cooked and cool enough to peel, remove the skins and add to the food processor with the egg yolks, vodka, rosemary, garlic, lemon juice, half the hazelnuts and a good pinch of salt. Puree until the texture is to your liking. You are looking for a rough, caviar-like texture, not a puree.

Fill the hollowed out eggs with the beetroot caviar. Top with the remaining crushed hazelnuts and chives.

Grey Goose E’toile de Picardie

To compliment the beetroot with the eggs, try it with Grey Goose’s warming E’toile de Picardie cocktail. The spiced star anise, sweet honey and cranberry works really well with its rich, earthy flavour. 

Serves Four

  • 70ml Grey Goose L’Orange
  • 70ml Cranberry juice
  • 20ml freshly squeezed lemon juice
  • 10ml gomme syrup
  • 10 ml Cointreau, or Dom Benedictine
  • 2 whole star anise

Build all the ingredients in a glass mug, add 50ml boiling water and stir. Garnish with the star anise.

Chicory bites with smoked duck, pomegranate and mint

This simple little canapé is super simple to make and requires no cooking. The smoked duck add wonderful richness and depth of flavour the is complimented by the fresh herbs and sweet pop of pomegranate.

Chicory bites with smoked duck, pomegranate and mint

Chicory bites with smoked duck, pomegranate and mint

It is a great little bite to serve with Grey Goose’s refreshing Noël Rouge. The subtle taste of elderflower and pomegranate compliment it wonderfully and make for a real real palate pleaser.

Makes 12

  • 2-3 heads of chicory (12 cups)
  • 100g smoked duck breast, chopped
  • 80g pomegranate
  • a handful small mint leaves, chopped
  • a small handful of parsley, finely chopped
  • 25g walnuts, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt and black pepper
  • 1/2 red chilli, finely chopped

Wash and dry the chicory, and break apart carefully, saving the larger leaves for a salad (they will probably be too big for canapes).

Trim the bottoms of the longer leaves and arrange on a plate

Finely slice the smoked duck and add it to a large bowl, with the herbs, chilli, walnuts and pomegranate.

Drizzle over the olive oil and balsamic, season and toss together. Taste and adjust the seasoning if need be. Add a teaspoon of the smoked duck mixture to each of the chicory cups and arrange on a platter.

Finish with a final scattering of herbs.

Chicory bites with smoked duck, pomegranate and mint, Cordon Bleu chef and author Tess Ward for GREY GOOSE Christmas Entertaining at Home

Grey Goose Noël Rouge

This refreshing cocktail is my favourite of the lot, it looks so pretty and is pleasingly light. Exactly the sort of palate refresher needed after too many mulled wines.

Serves 4

  • 100ml Grey Goose vodka
  • 40ml St-Germain elderflower liqueur
  • 20ml freshly squeezed lemon juice
  • 100g pomegranate seeds
  • 4 lemon twists

Muddle the pomegranate seeds and lemon juice in a highball, add crushed ice, followed by the Grey Goose and St-Germain. Stir and garnish with a lemon twist.

Get social with us @tessward and @greygooseuk check out my other gluten free, festive canapes here

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