in a medium sauce pan over low heat, combine the honey, orange juice and cranberries. Stir the mixture until the berries begin to pop and thicken. Add in the Asian 6 Spice and salt and continue stirring. When the cranberries have fully thickened, add in the ruby port and stir the mixture for 2 minutes then add in the remaining berries and marmalade. Gently stir to combine the fresh fruit-don't over cook-you want most of the berries to remain intact. Remove from heat and set aside (this part can be done ahead and refrigerated.)
To assemble, spread the goat cheese generously on the toasted baguette slices and top with the berry compote. Garnish with mint and serve immediately.
Add the tuna cubes to a large bowl and coat with the toasted sesame oil, then sprinkle generously with the Asian 6 Spice Blend. Let sit for 10 minutes allowing the flavors to penetrate. Heat a seasoned cast iron pan and working in batches add 6-7 cubes of tuna at a time and rotate every 15-20 seconds leaving 2 sides uncooked. They sear quickly so do not walk away. Work the batches this way until complete. Lay out the cucumber rounds and place one tuna cube on top, then pierce with the bamboo skewer. Sprinkle with the chopped green onions, sea salt flakes and pepper. Serve warm or room temperature.
Healthy On You® Asian 6 Spice
This unique blend of Asian spices encompasses all the taste sensations: sweet, sour, bitter, salty and umami with the addition of savory shiitake mushrooms. A simple yet sophisticated way of spicing up your healthy creations. It's complex flavors are a perfect addition to grilled fish and stir fry dishes as well as a flavorful seasoning on duck and chicken.
I'm loving this easy to prepare canapé using my Healthy On You®Jamaican Jerk Spice. You an make the shrimp a day before and warm them slightly before assembling to save time. I prepared this for my holiday event and they were a big hit! Yummmm
Wash, peel and devein the shrimp and pat dry. Add the olive oil, jerk spice, sweet chili sauce and salt. Combine so every shrimp is evenly coated. Refrigerate and allow to marinate for one hour or overnight if you have the time.
Prepare the guacamole:
Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon and add to a medium sized bowl. Mash the avocado with back of a fork, leaving it macerated but still a little chunk. Add all remaining ingredients and stir to combine. Cover and refrigerate.
Cook the shrimp:
Set the oven to broil. Remove the shrimp from the fridge and line a baking sheet with foil. Assemble the shrimp in a single layer and broil for 10 minutes. Remove from oven. Shrimp are fully cooked when the flesh color is opaque. Allow to slightly cool.
Assemble the bites with cucumber slices on the bottom, topped with guacamole then the shrimp.
Make the dough
In a large bowl, whisk the flour with ¾ tsp each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in ⅓ cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
Meanwhile, make the filling
In a large bowl, toss the asparagus with the olive oil; season with the Herbes de Provence salt and pepper, tossing well to evenly coat.
Set the oven temperature to 425°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet.
Spread the softened goat cheese evenly across the bottom of the pastry crust. Follow with the layer of the onion and then the shredded Gruyere. Arrange the asparagus across the top. Fold the pastry edge up and over the vegetables to create a 1 ½-inch border.
Bake the asparagus galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.
Make ahead: The galette can be made a few hours early and rewarmed before serving
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.