Easy appies: York Region recommends these top treats for the holidays

Favourite recipes from council chambers, local newsroom

Yorkregion.com
December 20, 2019

When York Region Media Group’s office receptionist Christa Derry brought in a tray of her favourite holiday treats, the newsroom swooped in and devoured.

When she revealed how easy they were to whip up, the newsroom demanded the recipe.

Three ingredients. No bowls. Derry didn’t even have a name for it, just a concoction that tasted like a cross between cookies, bars and s'mores.

We decided to gather up more favourites -- from local mayors and our newsroom -- go-to ideas for easy appies that you can throw together when guests drop by for the holidays.

Georgina Mayor Margaret Quirk does a lot of Christmas baking.

• "I’m not so much into the appetizer recipes, but stuffed mushroom caps with feta cheese is very easy and very tasty," says Quirk.

• Quirk also makes a SALSA DIP, mixing together cream cheese (1 package) and 3/4 cup sour cream. 

• Spread on a plate, top with salsa, then chopped green onion, chopped tomato and a layer of cheese.  Serve with nacho chips.

 

Richmond Hill Mayor Dave Barrow's favourite is his wife's YUMMY DIP.

• Mix 2 cups diced vidalia onion, 8 oz. grated Swiss cheese and 1 3/4 cup mayo.

• Heavily sprinkle Parmesan on top, then bake in shallow bowl at 375 F until bubbly.

• Bradford Mayor Rob Keffer and his wife, Jean, swear by their recipe for bacon-wrapped chestnuts, otherwise known as RUMAKI.

• 1 5-oz. can water chestnuts, drained

• 8 slices bacon, cut in thirds

• 1/2 cup ketchup

• 1/2 cup brown sugar

• 2 tsp Worcestershire sauce

• Preheat oven to 350 F. Wrap each water chestnut with a bacon piece and secure with a toothpick. Place pieces on a cookie sheet lined with parchment paper.

• In a saucepan, combine ketchup, brown sugar and Worcestershire sauce and bring to a boil, stirring constantly. Pour over the bacon and water chestnuts pieces and allow to soak in for a few minutes.

• Bake for 35 to 40 minutes. Watch closely at the end so the sugars don’t burn.

 

East Gwillimbury Mayor Virgina Hackson often serves her YUMMY GUACAMOLE.

• 2 medium avocados (halved, seeded and diced)

• 2 tbsp freshly squeezed lemon or lime juice

• 1/2 cup minced red onions

• 1/2 cup diced tomatoes

• 1 tbsp minced fresh cilantro

• 1 to 2 tsp minced garlic

• 1 jalapeno pepper (seeded & minced) or a couple of shakes of hot pepper sauce

• Combine all ingredients in a medium bowl.  Cover and refrigerate until serving time.

• Makes about 2 1/2 cups.

 

Newmarket Mayor John Taylor recipe for CIOPPINO is a bit more work, but he says it’s worth it.

• 3 tablespoons olive oil

• 1 large fennel bulb, thinly sliced

• 1 onion, chopped

• 3 large shallots, chopped

• 2 teaspoons salt

• 4 large garlic cloves, finely chopped

• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste

• 1/4 cup tomato paste

• 1 (28-ounce) can diced tomatoes in juice

• 1 1/2 cups dry white wine

• 5 cups fish stock

• 1 bay leaf

• 1 pound manila clams, scrubbed

• 1 pound mussels, scrubbed, debearded

• 1 pound uncooked large shrimp, peeled and deveined

• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavours blend, about 30 minutes.

• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

• Ladle the soup into bowls and serve.

 

Aurora Mayor Tom Mrakas highly recommends Alton Brown’s OLIVE TAPENADE recipe:

• 1/2 pound pitted mixed olives (rinsed)

• 2 anchovy fillets, rinsed (can be left out if you aren’t a fan!)

• 1 small clove garlic, minced

• 2 tablespoons capers

• 2 to 3 fresh basil leaves

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons extra-virgin olive oil

• Blend in a food processor and serve with veggies for dipping, crackers or pita bread.

East Gwillimbury reporter Amanda Persico recommends EASY PEASY DIP AND NAAN.

• Fold together:

• 1 cup plain Greek yogurt

• 1 cup mayonnaise

• 3 tablespoons of your favourite spice mix (garlic and herb, onion, ranch, chive and bacon)

• Refrigerate for one hour.

• Serve with warm naan bread

• From breaking news reporter Aileen Zangouei comes this BRUSCHETTA recipe:

• Slice baguette, then toast for one minute in preheated 350 F oven.

• Rub garlic clove on cut side of toasted bread, then drizzle with olive oil.

• Dice tomatoes and place on bread. Top with diced garlic, then diced scallion and salt and pepper.

• Place in oven again for 3 minutes