With an aromatic blending of toasted fennel seeds, cinnamon, cloves, peppercorns and star anise, and infused with fresh ginger and chopped coriander, this luxuriously rich and smooth roasted butternut squash soup is a complementary meeting of both French and Asian-inspired flavours.
5-Spice Roasted Squash Soup with Coriander Cream
Big Green Onion Dip
Here’s a departure from red seafood cocktail sauce for cold cooked shrimp. For the holiday table, put out both for colour contrast.
Black Forest Ham Spirals
Ham and cheese is a classic combination, made even better by using our naturally smoked PC Traditional Black Forest ham. Use a serrated knife to cut through these delectable hors d’oeuvres.
Black Olive and Sundried Tomato-Marinated Goat's Cheese
If olive oil is the lifeblood of Tuscan cuisine, bread is the foundation. Anything eaten with bread, such as this savoury appetizer, is called companatico.
Bloomin' Mozzarella Salad
The defining flavours of Italy are in this antipasto - mozzarella cheese, olive oil and balsamic vinegar.
Blue Cheese Canapés with Walnuts
A great, year-round, one-bite canapé. If blue cheese is not your favourite, a nice aged Cheddar would work just was well with these flavours.
Can't-Miss Dill-Dijon Dip
Our dill-dijon dip is so versatile. Make a batch for dipping our seafood hors d'oeuvres, PC Olive Oil Chips or vegetables, or spread on open-faced smoked salmon sandwiches.
This is the winning recipe from Recipe to Riches within the Appetizer Category, which was developed by John Grass.
Classic Baked Dip
A warm dip is sure to draw a crowd at any gathering. This smoky version is served in a bread bowl, and gets a nice crunch from water chestnuts in the spinach dip.
Cool Cucumber Sunomono with Crab
Sunomono is Japanese for vinegared salads, especially refreshing in the heat of summer. Serve as part of multi-course Japanese meal.