This finger food can make a meal, it’s so satisfying! In fact, we usually have it for Christmas Eve with sparkling wine whether we’re having guests or not. The simplicity of garlic and tomatoes lets the seafood really shine.
Mussels can be substituted for clams, and shrimp can be substituted for scallops if desired, depending on what’s available at your local market. Choose sustainable seafood to ensure it’s grown and harvested in a way that doesn’t deplete our ocean stocks or degrade the environment. For more information, go to oceanwise.ca/seafood.
Slice baguette very thinly and spread pieces on large baking sheet. Cut 2 garlic cloves in half and rub on bread, then brush each slice with olive oil.
Preheat oven to 300 F (150 C).
Heat 1 Tbsp (15 mL) olive oil in pot on medium heat. Place clams in pot and cover with lid. After 8 to 9 minutes, check the clams. They should all have opened. Discard any that donu2019t open. Remove clams from pot, reserving liquid thatu2019s been released by clams. Remove clams from shells and discard shells. Chop clams and scallops into small pieces. Add tomatoes and wine to reserved pot of clam broth and heat on medium for 10 to 15 minutes until thickened.
Once oven is heated, bake bread until crispy, approximately 5 to 10 minutes. Remove from oven and set aside.
Meanwhile, dice remaining garlic. In skillet, heat remaining 1 Tbsp (15 mL) olive oil on medium heat. Add garlic; then after a minute, add seafood and parsley. Cook for 2 minutes, then add tomato clam broth. Cook for another 2 minutes. Remove from heat. Do not overcook or scallops can become rubbery.
To serve, place crostini on large platter. Top each slice with 1 to 2 Tbsp (15 to 30 mL) seafood mixture.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.