Limoncello Canapés
Preserved lemons add a salty, tart kick to these fancy vegan snacks.
Servings: 36
Equipment
- potato masher
Ingredients
- 1 tbsp olive oil
- 1 14 oz can hearts of palm
- 1 fennel bulb and fronds
- 1 C vegetable broth
- 3 tbsp limoncello separated
- 3 scallions
- 1/2 preserved lemon
- 1 green apple
- 1 tbsp lemon juice
- 1 tbsp vegan mayonnaise
- salt to taste
- pepper to taste
- 8 oz vegan crackers we used Back to Nature Classic Round crackers
Instructions
- Heat oil in a medium pot. Roughly chop the fennel bulb and drain the hearts of palm and add to oil.
- Cook the hearts of palm and fennel for about 10 minutes, stirring infrequently, until the vegetables are browned.
- Add 2 tbsp limoncello to the pan and deglaze the vegetables. Note: You can use cooking wine to deglaze, if you'd prefer. Add the vegetable broth, cover, then simmer for about 15 minutes, until the fennel is tender. Use a strainer to retrieve the braised vegetables and let cool slightly. Continue to simmer the broth until it is reduced, about 5 minutes.
- While the vegetables cook, prepare the other ingredients: Roughly chop the fennel fronds until you have about 2 tbsp. Chop the scallions. Roughly chop the preserved lemon.
- Cut half the apple into matchsticks, and the other half into small pieces. Toss the apple in the lemon juice to keep it from browning.
- Once the veggies are cool enough to handle, roughly chop into small pieces. Add to a large bowl. Lightly mash the veggies with a potato masher.
- Add the 2 tbsp fennel fronds, scallions, preserved lemon, apple pieces, vegan mayonnaise, remaining tbsp limoncello (optional) and 1 tbsp of the reduced broth to the bowl. Stir well to combine. Taste, then season with salt and pepper as desired.
- Assemble the canapés by topping each vegan cracker with about 1 tbsp of the mixture. Garnish with the apple matchsticks and/or fennel fronds.
Notes
This recipe makes about 3 dozen canapés.