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Pomegranate-Red Wine Syrup:
  • 2 c red wine
  • ¾ c pomegranate molasses
  • ½ c. broth of your choosing (chicken, beef, vegetable, or any other kind of broth are all fine)
  • 2 bay leaves
  • 1 clove garlic, peeled
  • 1/8 t cayenne pepper
  • 1/8 t ground nutmeg
  • 1/8 t ground cinnamon
  • ½ t salt
  • ¼ t ground black pepper
  • ½ c white sugar
  • 1 T butter
Stroopwafel Canapés:
  • 48 mini stroopwafels
  • 5 oz. (or ½ c.) duck liver mousse (can substitute chicken liver mousse, pork pâté, vegetable pâté, etc.)
  • ¼ c crème fraîche
  • 1 large bunch basil
  • Pomegranate-Red Wine Syrup
Necessities
  • Sauce pan
Details
  • Portions:
  • Keywords:
  • Calories:

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    Stroopwafel Canapés

    Instructions

    1. Pomegranate-red wine syrup
      Heat a medium-sized sauce pan on medium-high heat.
    2. Add red wine, pomegranate molasses, broth, bay leaves, garlic, cayenne pepper, nutmeg, cinnamon, salt, and pepper to the sauce pan; mix well.
    3. Turn heat to high and bring to a boil, then reduce to a simmer.
    4. After simmering for 15-17 minutes, add the sugar and mix well.
    5. After another 8 minutes, add the butter and whisk continuously for 2-3 minutes.
    6. The syrup will cook for about 25-28 minutes, and should reduce to about 1½ cups
    7. Once finished, remove from heat and transfer to a squeeze bottle for easy storage and application. Can be made ahead of time and stored in the fridge for up to two weeks.
    8. Stroopwafel canapés
      Remove the leaves from your basil bunch, and layer them inside each other.
    9. Starting from the stem end, roll the leaves tightly, then slice the roll into then sections.
    10. When you unroll the slices, they should open up into long thin strips.
    11. Repeat as necessary (it’s easier not to try to do it all at once).
    12. If you’ve been keeping your syrup in the fridge, microwave it briefly to loosen it up, or place it in warm water to bring it to room temperature.
    13. Each canapé is built from the bottom up in the following order:
      • stroopwafel
      • ½ t duck liver mousse
      • ¼ t crème fraiche
      • ¼ t pomegranate-red wine syrup (you can do as much or as little as you like, but be careful not to go overboard as you may end up with over-saturated stroopwafels)
      • 3-4 strips basil
      • Serve as an appetizer.

    Times and expectations

    Preparation time
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