Hilltop Bocce and Canapé Day: The Last Supper

Invited to stay an extra day with our dear friends Cory and Richard at Hilltop, we had an impressive array of leftovers from our decadent lunch and dinners during the past week and decided to serve them all for our last supper together. However, there were some appetizers that we had not yet served, so enjoyed a leisurely afternoon by the pool, playing bocce, and indulging in Thai Shrimp Salad Appetizer Spoons, Smoked salmon Canapés, and Guy's homemade Roasted Tomato and Rosemary Focaccia filled with Ina's Tarragon Potato Salad. After a resounding victory for Richard and I at Bocce, we opened a lovely Côtes de Provence Rosé and gathered for a relaxed dinner together, looking forward to our next time together in the Autumn — braising season — and thankful for our friendship which is the ultimate food for the soul.

Playing Bocce is one of the highlights of visiting or dear friends Cory and Richard at Hilltop

Cory's Thai Shrimp and Cucumber Spoons

Garnished with cilantro and spiked with diced hot pepper,

the little spoon appetizers were delicious with a wee bit of zing

Salmon Canapés with whipped chive cream cheese and garnished 

with fresh dill, a grind of black pepper and sliced lemon

The 'Last Supper' at Hilltop with leftover highlights from our week — Rack of Lamb Chermoula, 

General Tso Chicken, Couscous, Fettucinne Shrimp Alfredo and Sinapore Noodle

Thai Shrimp Salad Appetizer Spoons

Makes 24

1/2 english cucumber

2 green onions

1 long red chilli

2 tbsp lime juice

2 tsp fish sauce

2 tsp sugar

1 lb cooked large shrimp 

2 tbsp roasted peanuts

2 tbsp fried onions

Cilantro leaves, for garnish 

Cut the cucumber into batons and remove the seeds, then chop the batons into a small dice and place in a non-metallic bowl. Thinly slice the green onions and add them to the bowl. Seed and finely chop the red chlli (to taste), then add it to the bowl with the cucumber and onion. Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved, then taste and adjust to your preference. Pour the dressing over the salad and stir to combine. Place a heaped teaspoon of the the cucumber mixture into each spoon and top with a shrimp. Sprinkle over some roasted peanut, crispy onion and garnish with a cilantro leaf.

Thai Noodle Salad with Sesame Peanut Sauce

Serves 6

Recipe courtesy of MacKenzie Smith

For the Sesame Peanut Sauce:

1/4 cup soy sauce

1/4 cup sweet chili sauce

3 tbsp sesame oil

1/4 cup smooth peanut butter, or more to taste

2 tbsp rice vinegar

1 tbsp hot chili oil

4 cloves garlic, minced

1 lime, juiced

For the Thai Noodle Salad:

1 lb linguini 

1 red bell pepper, finely chopped

1 cup shredded carrots, finely chopped

1 bunch cilantro, finely chopped

1/2 cup scallions, finely chopped

1/2 medium red onion, finely chopped

Begin by preparing your noodles al dente according to the directions on the box. When the noodles are done, strain and rinse them with cold water. Meanwhile, whisk together the soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy, then let it rest. Add the cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion. Pour the sauce on top and toss it all together until the noodles are coated. Serve immediately or place in the fridge until chilled.