JPdL’s Holiday Recipes : Sparkling Cranberry and Brie Hors d’Oeuvres & Avocado Ice Cream !

Sparkling Cranberry and Brie Hors d’Oeuvres – A Crunchy Indulgence for Christmastime!

Recipe presented by : Paul Akehurst – Managing Director and Partner, Intertask and JPdL Ottawa

Paul joined his father’s business almost 29 years ago, but can remember stuffing envelopes and badge holders in his parent’s basement as a child. He helped orchestrate a business partnership between Intertask Conferences and JPdL 11 years ago, forming one of Canada’s most respected Professional Congress and Business Events Planning Organizations. Although this year is unprecedented, the Ottawa team successfully delivered over 6 virtual events (some very sophisticated) since summer 2020. Paul is decidedly optimistic about the future of virtual and hybrid events.

? Wishing you and your loved ones a safe and happy Holiday Season! ?

Preparation/Cooking time: 15 min & 1 hour to dry & chill time

Ingredients

• 2 cups fresh cranberries
• 1 cup good maple syrup
• 1 cup granulated sugar
• 16 water crackers (such as Carr’s)
• 8-10 ounces Brie cheese
• ½ cup cranberry chutney or cranberry relish
• Fresh sage or mint, for garnish

Instructions

Frosted cranberries:

1. Rinse the cranberries and place in a medium bowl.
2. Heat the syrup in a small saucepan until just warm – make sure the syrup is warm, not hot, or the cranberries may pop.
3. Pour over the cranberries and gently stir with a spoon to coat all the berries.
4. Cool, cover, and let soak in the refrigerator overnight.
5. The next day, drain the cranberries in a colander.
6. Place the sugar in a large bowl, roll half of the cranberries until lightly coated in sugar and place on a baking sheet; repeat with the other half.
7. Let dry about 1 hour.

Assembly: Top the crackers with one slice of cheese, a light layer of cranberry chutney (or relish) and 4-5 sugar-frosted cranberries. Garnish with fresh sage or mint.

NOTE: For a more decadent version (try it!!), melt Brie on homemade crostini using the broil function prior to adding other ingredients. A little drizzle of balsamic syrup doesn’t hurt either!

Avocado Ice Cream – A Soft and Sweet Little Kiss From Brazil!

Recipe presented by : Jean-Paul de Lavison – President – the big (tall) avocado at JPdL

In 1985, on my first trip to Brazil, I discovered this popular local desert that intrigued me until I tasted it and it’s been love from the first spoonful. There are many recipes using cream, condensed or coconut milk but the vanilla ice cream base is my favourite. In the traditional recipe there are excessive quantities of sugar which I have drastically reduced and added a small dose of maple syrup. I am sure that you will enjoy! On this trip I was celebrating two fabulous projects and three years since the founding of JPdL. Initially I had rarely tasted avocados but now I need my avocado fix at least once a week!

? Wishing you harmony and balance as we emerge from these challenging times and let’s take the time to enjoy the sweet things in life and around us. ?

Preparation/Cooking time: 15 min

Ingredients

• ½ cup granulated sugar
• 1 fresh lemon, squeezed
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups vanilla ice cream soft, barely frozen (almost liquid)
• 2 large avocados, ripe or 3 small ones
• 5-10 fresh mint leaves

Instructions

1. Mix the lemon juice, sugar and vanilla. Combine, in a blender, with the avocados (peeled and sliced into small pieces) and blend until purée.
2. Add/blend in the soft ice-cream for 1 minute with no lumps remaining.
3. Can be stored in refrigerator or freezer (for longer periods, should be taken out of the freezer 30 minutes earlier to allow to soften before eating).
4. When serving, pour the soft purée into 5 or 6 small desert bowls and garnish with fresh mint leaves – or 4 portions for large servings … or just two to share as a big midnight snack!