stroopwafel-canapes

Stroopwafel Canapés

stroopwafel-canapes

Ingredients (preparation time 10 minutes, serves 48)

Pomegranate-Red Wine Syrup:

  • 2 c red wine
  • ¾ c pomegranate molasses
  • ½ c. broth of your choosing (chicken, beef, vegetable, or any other kind of broth are all fine)
  • 2 bay leaves
  • 1 clove garlic, peeled
  • 1/8 t cayenne pepper
  • 1/8 t ground nutmeg
  • 1/8 t ground cinnamon
  • ½ t salt
  • ¼ t ground black pepper
  • ½ c white sugar
  • 1 T butter

Stroopwafel Canapés:

  • 48 mini stroopwafels
  • 5 oz. (or ½ c.) duck liver mousse (can substitute chicken liver mousse, pork pâté, vegetable pâté, etc.)
  • ¼ c crème fraîche
  • 1 large bunch basil
  • Pomegranate-Red Wine Syrup

method

Pomegranate-Red Wine Syrup

  • Heat a medium-sized sauce pan on medium-high heat.
  • Add red wine, pomegranate molasses, broth, bay leaves, garlic, cayenne pepper, nutmeg, cinnamon, salt, and pepper to the sauce pan; mix well.
  • Turn heat to high and bring to a boil, then reduce to a simmer.
  • After simmering for 15-17 minutes, add the sugar and mix well.
  • After another 8 minutes, add the butter and whisk continuously for 2-3 minutes.
  • The syrup will cook for about 25-28 minutes, and should reduce to about 1½ cups
  • Once finished, remove from heat and transfer to a squeeze bottle for easy storage and application. Can be made ahead of time and stored in the fridge for up to two weeks.

Stroopwafel Canapés

  • Remove the leaves from your basil bunch, and layer them inside each other.
  • Starting from the stem end, roll the leaves tightly, then slice the roll into then sections.
  • When you unroll the slices, they should open up into long thin strips.
  • Repeat as necessary (it’s easier not to try to do it all at once).
  • If you’ve been keeping your syrup in the fridge, microwave it briefly to loosen it up, or place it in warm water to bring it to room temperature.
  • Each canapé is built from the bottom up in the following order:
    • stroopwafel
    • ½ t duck liver mousse
    • ¼ t crème fraiche
    • ~¼ t pomegranate-red wine syrup (you can do as much or as little as you like, but be careful not to go overboard as you may end up with over-saturated stroopwafels)
    • 3-4 strips basil
  • Serve as an appetizer

 

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