Nothing beats the smoky aroma of bratwurst sizzling over charcoal on a weekend afternoon. This recipe, created by the talented Zimmy’s Nook, elevates the classic backyard cookout by pairing juicy Grimm’s Beer Bratwurst with the crunch of honey-kissed apple ribbons and warm, savoury sauerkraut. It’s a must-try this summer!

Ingredients:

Bratwurst

• 5 Grimm’s Beer Bratwurst
• 5 pretzel sausage buns
• 2 tbsp (28 g) softened butter, for brushing
• 3 to 4 tbsp (45 to 60 ml) Dijon or whole grain mustard
• 1 ½ tbsp finely chopped chives

Pickled Apple Ribbons

• 1 large crisp apple, such as Honeycrisp or Pink Lady
• 1 ½ tsp (7 ml) apple cider vinegar
• 1 ½ tsp (7 ml) Dijon mustard
• 1 ½ tsp (7 ml) honey
• Pinch of salt

Warm Sauerkraut

• 2 cups (475 ml) drained sauerkraut
• 1 tbsp (14 g) butter
• 3 tbsp finely  yellow onion
• 3 tbsp (45 ml) beer or water
• Black pepper, to taste

Instructions:

Make the Apple Ribbons

• Toss the apple cider vinegar, Dijon, honey and salt in a large bowl.
• Cut the apple in half through the stem. Remove the core with a melon baller or paring knife. Place each apple on a mandoline, then carefully shave into very thin half-moon slices, right into the bowl with the cider vinegar & Dijon mixture.
• Refrigerate while preparing the rest. Drain lightly before serving.

Prepare the Charcoal Grill

• Prepare a two-zone charcoal fire with one medium-hot direct heat side and one cooler indirect side. Aim for a grill temperature around 375°F (190°C) to 425°F (218°C). Place a small cast iron skillet on the indirect side while the grill heats.
• Gas Grill Instructions: Preheat to 400°F (204°C). Use the same indirect/direct method by turning off one burner or setting it to low.

Warm the Sauerkraut

• Add butter and onion to the skillet on the grill. Cook for 2 to 3 minutes until softened. Add the sauerkraut, beer (or water), and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until warm and glossy. Keep warm over indirect heat.

Grill the Bratwurst

• Place the bratwurst on the indirect side of the grill first. This gentle start allows the centers to cook through evenly while keeping the sausages plump and juicy. Cook for 8 to 10 minutes, turning occasionally. Move the bratwurst to the direct heat side for the final 1-2 minutes, turning frequently to develop a beautiful, glossy browning and a light charcoal blister. The internal temperature should reach 160°F (71°C).

Toast the Pretzel Buns

• Brush the cut sides of the buns with butter. Toast briefly over indirect heat for 30 to 60 seconds until lightly golden.

Assemble

• Spread mustard inside each bun. Add a bed of warm sauerkraut and nestle in the bratwurst. Tuck the chilled apple ribbons neatly along one side of the sausage. Finish with an extra swipe of mustard and a sprinkle of chives.

Looking for a fun spring recipe? Try these Gluten-Free Charcuterie Flower Pots by @aka.foodiedreams and add some excitement to any occasion. These Charcuterie Flower Pots are great for hosting as everyone gets their own personal snack. Plus, they’re gluten free! Here’s how to make them:

Ingredients:

● Grimm’s Salami Bites (Italian, Hungarian, or Landjäger Style)
● Grimm’s Honey Ham
● Grimm’s Smoked Turkey Breast
● Green grapes
● Almonds
● Marble cheddar cheese block
● Cucumber
● Strawberries
● Gluten-free crackers

Other Supplies:

● 8 mini flower pots
● Food-safe wax paper
● 8 cocktail picks
● Flower-shaped cookie cutter

Instructions:

1. Line the mini flower pot with food-safe wax paper.
2. Press a flower-shaped cookie cutter directly into the cheddar block to create cute cheese
flowers.
3. Use a vegetable peeler to shave the cucumber into long, thin ribbons.
4. Add grapes and almonds to the base of the pot to create structure.
5. Add a gluten-free cracker to help build height and support the arrangement.
6. Cut Grimm’s Honey Ham and Smoked Turkey Breast slices in half, slightly overlap them,
then roll into a rose shape and secure with a cocktail pick, placing a strawberry
underneath.
7. Skewer the cheese flower onto a cocktail pick, then fold the cucumber ribbons and insert
them under the flower to resemble a stem.
8. Add Grimm’s Salami Bites upright throughout the pot and serve. Enjoy!

Who else feels like waffles don’t get enough credit for their savoury potential? If you’re looking to break away from the usual syrup-soaked routine, these Ham and Cheddar Cornmeal Waffles, created by Zimmy’s Nook (@zimmysnook), are about to become your new weekend breakfast obsession. Think of these as the ultimate hybrid between a classic Belgian waffle and a piece of southern cornbread, but with way more personality: Smoky Grimm’s Old-Fashioned Ham, sharp aged cheddar, and just enough jalapeño to keep things interesting. The cornmeal adds a fantastic crunch that holds up beautifully against the melty cheese, making these the perfect base for a hearty brunch spread.

Ingredients

Dry Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1¼ cups (200 g) yellow cornmeal, medium grind
• 3 teaspoons (12 g) baking powder
• ¾ teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper

Wet Ingredients

• 2 cups (480 ml) full-fat buttermilk, room temperature
• 3 large eggs, room temperature
• ½ cup (113 g) unsalted butter, melted and cooled
• 1 tablespoon (15 ml) avocado neutral oil (avocado, canola or grapeseed)

Fold-Ins

• 200 g Grimm’s Old-Fashioned Ham, diced small (see Pro Tip #1 below)
• 1 cup (110 g) aged cheddar, freshly grated (See Pro Tip #2)
• ⅓ cup green onions thinly sliced
• 1 medium jalapeño, finely minced (approx. 3 tablespoons)

Pro Tip #1: The standard Grimm’s Old-Fashioned Ham is 700 g. Use 200 g diced for the batter, then thinly slice and pan-fry the remaining ham to serve on the side with the waffles. This adds a beautiful protein-rich finish to your breakfast and ensures you use the whole package!

Pro Tip #2: Always grate your own cheese! Pre-shredded bags are coated in potato starch to prevent clumping, which can make your waffle batter gummy and prevent that perfect rise.

Instructions

1. Pat the ham completely dry with a paper towel. Heat a dry skillet over medium heat and sear the ham for 1½ to 2 minutes per side until lightly caramelized. Do not overcook or make it crispy. Let it cool completely, then dice into ¼ inch cubes.
2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and oil until smooth. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until combined. A few small lumps are perfectly fine.
3. Gently fold in the diced ham, grated cheddar, jalapeños, and green onions. Cover the bowl with a clean tea towel and let the batter rest at room temperature for 15 to 30 minutes. This step hydrates the cornmeal, thickens the batter and helps create a more even, tender interior.
4. Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
5. Depending on your preference, you can choose one of these two methods for a square waffle iron:
   1. The “Rustic” Round Look: Scoop approximately ¼ cup (60 ml) of batter into the centre of each of the four 4½ inch square sections. Don’t spread the batter; let the waffle maker create a beautiful, freehand artisanal shape with uneven, crispy edges.
   2. The Full Square Look: Scoop approximately ¾ cup (180 ml) of batter into each of the four 4½ inch square sections, spreading it slightly toward the corners. This will yield a thick, uniform Belgian waffle that fills the entire plate.
6. Close the lid and cook for 5 to 6 minutes. You’ll know they’re done when the steam has mostly stopped, and the waffles are a deep golden brown.
7. Repeat with the remaining batter, lightly re-oiling the plates between batches if needed. Pro Tip: Avoid opening the waffle iron too early, as this can cause tearing and uneven cooking.
8. Place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottoms from getting soggy while you finish the rest of the batter. Do not stack or cover, as this will trap steam and soften the exterior. Waffles can be held for up to 25 minutes.

Serving Suggestions & Extra Tips

• The Grimm’s “Double Ham” Finish: Since a standard Grimm’s Old-Fashioned Ham is 700 g, you’ll have plenty of ham remaining after dicing the 200 g needed for the batter. Slice that extra ham into thin slices and pan-fry them in a dry skillet over medium-high heat until the edges are beautifully caramelized. Drape these warm, smoky slices beside your hot waffles, sprinkle with chives, serve with maple syrup, hard-boiled eggs and fruit for a professional, “Grand Brunch” presentation.
• The Savoury-Sweet Flip: If you love that classic sweet and salty combination, try a drizzle of hot honey or pure maple syrup over the fried ham and cornmeal waffle. The sweetness perfectly highlights the natural honey-cured notes of the ham and the sharp cheddar.
• A Bright & Fresh Finish: For a lighter touch to your breakfast, top your waffles with a generous sprinkle of fresh chives and a dollop of whipped herb butter or sour cream. Adding a side of fresh seasonal fruit provides a bright contrast that balances the richness of the aged cheese and savoury cornmeal.
• The Breakfast Stack: To make this a truly hearty breakfast, top each waffle with a crispy fried egg and a drizzle of maple syrup. The runny yolk acts as a natural sauce that soaks into the cornmeal pockets beautifully.

Get ready to fall head-over-heels for your new favourite recipe that’s honestly almost too cute to eat (notice we said almost). Whether you’re making these for a hot date, your bestie, or just as a “treat yourself” moment, these little bites are pure edible affection.

This adorable recipe comes straight from the kitchen of the brilliant Kristy Leung (@aka.foodiedreams), and it’s totally gluten-free, so everyone can join the lovefest! It’s fresh, it’s crunchy, and thanks to some clever slicing and dicing, each piece forms a perfect little heart.

While this recipe is a gluten-free dream, love is all about honesty! To keep things safe, just a heads-up:

• Check your seaweed: If you’re using seasoned nori, peek at the label to ensure there’s no sneaky wheat in the seasonings.

• The “Hidden” Stuff: Always double-check your sesame oil and seeds for “processed in a facility with wheat” warnings if you’re highly sensitive.

Ingredients

• 2 Grimm’s Honey Ham Steaks or Old Fashioned Ham Steaks
• 1.5 cups short-grain or medium-grain rice
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 2 eggs
• 1 carrot
• 1/2 cucumber
• Purple cabbage
• 4 sheets of seaweed
• Salt

Instructions

1. Rinse the rice until the water runs mostly clear, then cook according to package directions.
2. While the rice cooks, cut the carrot and cucumber into long, thin strips, and finely shred the purple cabbage. Set aside.
3. Transfer the cooked warm rice to a bowl and mix with sesame oil, sesame seeds, and a pinch of salt.
4. Cut each ham steak into two rectangles. (Tip: For a rounder heart shape at the end, trim the sharp edges of the ham rectangles so they’re slightly curved.)
5. Pan-fry the ham steaks in a lightly oiled pan over medium heat for 1-2 minutes per side until lightly golden.
6. Cut each ham steak rectangle in half vertically at a 45-degree angle. Flip one piece and press the cut edges together to form a heart.
7. Cut a narrow strip of seaweed and wrap it around each ham heart to help hold the shape.
8. Beat eggs with a pinch of salt. Cook into a thin omelet, then slice into long strips.
9. Lightly sauté the carrot until just softened. Keep the cucumber and purple cabbage raw.
10. Place a sheet of seaweed shiny-side down on a bamboo rolling mat. Spread a thin layer of rice over the seaweed, leaving about 1 inch at the top.
11. Add egg, carrot, cucumber, and purple cabbage, and place the wrapped ham heart in the center.
12. Using the bamboo mat, roll tightly. Seal the edge with a little water if needed.
13. Lightly brush the kimbap roll with sesame oil, sprinkle with sesame seeds, then slice and serve!

Created by @VargaCooks, these Garlic Sausage Potato Stacks bring a festive twist to the holiday table, layering thin potatoes with herb butter, melty cheese, and savoury Grimm’s Garlic Sausage. They bake up into golden, crispy little towers that work as a cheerful side dish or a cozy snack for anyone sneaking back to the kitchen for “just one more.”

Ingredients

• 1 Grimm’s Garlic Sausage

  4-6 medium Russet or yellow flesh potatoes cut into 1/8 inch thick slices

  1 stick (1/2 cup) salted butter, melted

  2 tablespoons chopped rosemary

  2 tablespoons chopped fresh thyme

  1-2 cloves garlic, chopped fine 

  1/2 cup grated parmesan cheese

  1/2 cup shredded white cheddar or your favourite melty cheese

  kosher salt and pepper to taste 

Instructions

1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.

2. Slice the sausage with a knife. Then Cut the potatoes using a Mandolin or a knife into 1/8 inch thin slices. 

3. In a large bowl, stir together the cooled down melted butter, rosemary, thyme, grated Parmesan cheese, garlic and a good pinch of salt and pepper. Add the potatoes and toss well to coat.

4. Layer the potatoes and sliced sausage evenly among the prepared muffin tin, stacking the layers all the way to the top. They will shrink a little. I do 2-3 potatoes per slice of sausage. Add in a pinch of cheese every few layers. About 3 cheese layers.

5. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes.

6. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.

7. Run a butter knife or offset spatula around the edges of each stack to release them. Serve immediately, sprinkled with a little flaky salt.

Created by Chef Berkin, this dish is all about big flavour and good vibes at the table. Crispy, smoky Grimm’s Pepperoni Bites sit on a silky sweet potato purée, then get topped with tender garlic confit and fresh herbs. It is cozy, bold, and guaranteed to make everyone go back for seconds.

Ingredients

Pepperoni Bites

• 375 g Grimm’s Honey & Garlic Pepperoni Bites (any flavour works!)
• 1 tbsp oil (optional)

Sweet Potato Purée

• 2 sweet potatoes
• 2 tbsp of butter
• 1/2 cup of milk/cream
• Salt & pepper
• Fresh parsley

Garlic Confit

• 20-25 garlic cloves
• 1.5 cups of olive oil
• 2-3 sprigs of thyme/rosemary
• Pinch of salt

Instructions

1. Garlic Confit: Place garlic, herbs, and oil in a covered oven-safe dish. Bake at 200°C (392°F) for 35–40 min, or simmer on low 20–25
   min. Reserve oil and cloves.
2. Prep Pepperoni: Score each Pepperoni Bite with shallow diagonal cuts (do not cut deep).
3. Cook Pepperoni: Sear in a hot pan 5–7 min until blistered and crispy.
4. Sweet Potato Purée: Boil potatoes 12–15 min, mash with butter, milk/cream, salt, pepper, and parsley.
5. Assemble: Spread purée in a bowl, top with pepperoni, add garlic confit cloves, drizzle infused oil, garnish with parsley.

If you’re hosting a Halloween get-together or just want a reason to play with your food, this Deli-Style BOO-schetta from Kristy Leung (@aka.foodiedreams) is the kind of spooky snack everyone will want to sink their fangs into. Toasted baguette slices get a tasty upgrade with Grimm’s Canadian Clubhouse Deli, tomato basil mix, and little mozzarella ghosts hanging out beside Kolbassa pumpkin cutouts.

It looks like something straight out of a haunted café, but it’s ridiculously easy to make. Whip it up before the party, set it out, and watch it vanish faster than the candy bowl.

Ingredients

• Grimm’s Canadian Clubhouse Deli Pack
• Grimm’s Kolbassa Sausage Toppers
• 1 baguette
• 4 tbsp garlic butter
• Cherry tomatoes
• 1 tsp olive oil
• 1 ball of fresh mozzarella, sliced
• Fresh basil leaves
• Balsamic glaze

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the baguette into half-inch slices and arrange them on a baking sheet. Brush each piece with melted garlic butter and bake for 6-8 minutes, until golden and crisp.
3. Dice the cherry tomatoes and toss them with olive oil, salt, and pepper. Set aside.
4. Layer each toasted baguette slice with a piece of Grimm’s Canadian Clubhouse Deli.
5. Spoon the tomato mixture on top and add fresh basil.
6. Cut mozzarella slices into ghost shapes and Kolbassa Sausage Topper into pumpkin shapes using mini cookie cutters.
7. Top each baguette slice with mozzarella and Kolbassa sausage.
8. Drizzle with balsamic glaze, and use it to add spooky eyes and mouths to the mozzarella ghosts.
9. Enjoy your BOO-schetta!

Holiday dinners can feel like a big production, but this feast board from Zimmy’s Nook keeps it simple and seriously impressive. Slices of Grimm’s Festive Ham and Turkey Kolbassa are arranged on a board with roasted Brussels sprouts, caramelized delicata squash, stuffing balls, cranberry sauce, and soft dinner rolls for a spread that feels special without the stress.

With a coordinated cooking plan, everything comes together at just the right time so your proteins, vegetables, and sides are warm and ready to serve. You can mix homemade and store-bought sides, and most of it can be prepped in advance. It’s a casual, colourful, and festive way to serve Thanksgiving or Christmas dinner that looks amazing but keeps things easy in the kitchen.

Ingredients

Proteins

• 1 5-6 kg Grimm’s Festive Ham 
• 2 – 300g Grimm’s Turkey Kolbassa Sausages, sliced into ½-inch rounds

Vegetables & Sides

• 2 lb Brussels sprouts, trimmed and halved if large in size
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 3 medium delicata squash, halved, seeded, and sliced into ½-inch half-moons
• 2 tbsp maple syrup
• 5 cups prepared stuffing (store-bought or homemade)
• 2 cups cranberry sauce (store-bought or homemade)
• 12 soft dinner rolls
• Optional: Fresh herbs for garnish (rosemary, thyme, parsley)

Simple Ham Glaze

• ½ cup brown sugar
• ¼ cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions

Roast and glaze the ham (approx. 2 hr 45 min)

• Preheat oven to 325°F (165°C).
• Score the fat in a crosshatch (diamond) pattern
• Place ham, fat side up, in a large roasting pan. Add about ¼ inch of water to the bottom of the pan. Cover tightly with foil to trap the steam. The shallow layer of water creates gentle steam in the pan, which helps warm the ham evenly without drying it out.
• After 2 hours of roasting, remove foil and increase oven to 365°F (185°C).
• Make the glaze. In a small skillet over medium heat, combine all the glaze ingredients and stir until the sugar dissolves and the mixture is smooth.
• Roast uncovered until internal temperature reaches 125–130°F, about 20–30 minutes.
• Brush ham with glaze and continue roasting until internal temperature reaches 135–140°F, about 20 minutes.
• Remove ham and let rest for 15 minutes, slice just before serving.

Roast the vegetables and prepare stuffing (25–30 min)

• Timing: Begin roasting Brussels sprouts and delicata squash during the last 30–35 minutes of ham roasting.
• Brussels sprouts: Toss with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
• Delicata squash: Toss with olive oil, maple syrup, salt, and pepper. Roast 25 minutes until caramelized.
• Stuffing: Heat stuffing according to package or recipe directions.
• Keep vegetables and stuffing warm at 200°F (95°C) while the ham rests. Using separate sheet pans prevents overcrowding and ensures even cooking.

Prepare the kolbassa (5 min)

• Slice Turkey Kolbassa diagonally into ½-inch slices.
• Just before serving, sear in a skillet over medium heat for 2–3 minutes per side.
• Sear in batches to ensure crisp edges.

Warm the rolls (5–10 min)

• Warm dinner rolls in the oven for 5 minutes.

Assemble the feast board (5–10 min)

1. Arrange the sliced ham in the center of a large board or platter.
2. Place kolbassa rounds alongside the ham.
3. Surround proteins with roasted Brussels sprouts and delicata squash.
4. Nestle stuffing balls in or fill small bowls with stuffing.
5. Add small bowls of cranberry sauce and mustard (one regular, one spicy).
6. Tuck in dinner rolls and scatter fresh herbs for a festive look.

Looking for a snack that’s equal parts cheesy, sweet, and totally unforgettable? This Cheesy Churro Smokies recipe, created by the talented @aka.foodiedreams, takes Grimm’s Sizzlin’ Cheddar Smokies and wraps them in golden, cinnamon-sugar choux pastry for a fun mash-up that’s crispy, gooey, and guaranteed to impress. Perfect for parties, game days, or when you’re craving something over-the-top delicious, these handheld bites bring a sweet-and-savoury twist you didn’t know you needed.

Ingredients

• 6 Grimm’s Sizzlin’ Cheddar Smokies
• ½ cup unsalted butter
• 1 cup water
• 2 tbsp granulated sugar
• 1¼ cups all-purpose flour
• 1 tsp salt
• 3 large eggs

For the cinnamon sugar churro coating:

• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. In a pot over medium heat, combine the butter, water, sugar, and salt. Stir until the butter melts and the mixture begins to boil.
2. Reduce the heat to low and add the flour all at once. Stir quickly and continuously until the dough pulls away from the sides of the pot and forms a ball (about 1–2 minutes).
3. Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. Then beat in the eggs one at a time, mixing until the batter is smooth, glossy, and pipeable.
4. Pat the Grimm’s Sizzlin’ Cheddar Smokies dry and insert a skewer into each one.
5. Transfer the choux batter to a piping bag with a star tip.
6. Pipe the batter directly onto each skewered smokie, rotating as you go to coat evenly. Use a spoon to help smooth and seal the ends if needed.
7. Preheat air fryer to 375°F (190°C). Lightly spray the coated smokies with cooking oil and place them in the air fryer basket (work in batches if needed).
8. Air fry for 15 minutes, turning halfway, until golden brown and puffed.
9. Immediately roll in the cinnamon-sugar mixture while still warm. Drizzle with mayo, ketchup, mustard, or any other condiments you like!

Looking for a quick, flavour-packed meal that feels both fresh and satisfying? This Montreal Smoked Beef Salad with Avocado Garlic Dressing is your answer. Created by the talented @aka.foodiedreams, this salad is anything but ordinary—layered with crisp veggies, savoury Grimm’s Montreal Style Smoked Beef, and topped with a creamy homemade dressing that brings it all together. It’s perfect for a light lunch, dinner, or even meal prep—and it comes together in just 20 minutes. Let’s dig in!

Ingredients

• Grimm’s Montreal Style Smoked Beef
• 2 romaine lettuce, chopped
• Cherry tomatoes, halved
• Cucumber, diced
• 2 eggs, hard-boiled and sliced
• Crispy fried onions

For the Avocado Garlic Dressing:

• 1 ripe avocado
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2-3 tbsp water (to thin, as needed)
• Salt & pepper to taste

Instructions

1. In a blender or food processor, combine the avocado, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add water 1 tablespoon at a time until you reach your desired consistency – it should be creamy but pourable.
2. Place the chopped romaine on a large plate or in a bowl. Top with halved cherry tomatoes, cucumber, and egg.
3. Roll or fold the slices of Grimm’s Montreal Roast Beef and place them on top of the salad.
4. Sprinkle crispy fried onions just before serving for extra texture. Add any additional salad toppings you like!
5. Drizzle the avocado garlic dressing generously over the salad, and enjoy!

Canada Day eats, but make it extra Canadian ? These Chicken Smokies with Maple Aioli & Cheese Curds are the perfect backyard BBQ upgrade—smoky, creamy, and just a little bit sweet (thanks to real maple syrup, of course). Made with Grimm’s Chicken Smokies and finished with fresh chives, they’re everything you love about this country in one delicious bite. Recipe by the amazing @chezchanelle 

Ingredients

• 1 package Grimm’s Chicken Smokies
• 3/4 cup Canadian cheese curds
• 6 hot dogs buns
• Chives for serving

For the Maple Aioli:

• 1 tbsp real Canadian maple syrup
• 3 tbsp mayonnaise
• 1 tbsp dijon mustard

Instructions

1. Grill the Grimm’s Chicken Smokies for 5 minutes on each side over medium high heat.
2. Meanwhile, whisk together the maple syrup, mayonnaise and mustard until well combined.
3. Layer buns with the cheese curds followed by the smokies and maple aioli.
4. Top with fresh chives and enjoy!

Warm Smokie Popper “Sushi” Bites in Cucumber Cups—made by Zimmy’s Nook—are a bold twist on classic party snacks. Featuring smoky, cheesy Grimm’s Jalapeño & Cheddar Smokie Poppers layered with seasoned sushi-style rice and crisp cucumber, they deliver all the heat and freshness with zero raw fish. A drizzle of spicy mayo and a sprinkle of toasted sesame seeds finish off these flavour-packed bites, perfect for entertaining, game day, or a fun gluten-free appetizer.

Ingredients

Main Ingredients

• 1 package Grimm’s Jalapeño & Cheddar Smokie Poppers (20 count)
• 2–3 large English cucumbers (you will get ~8–9 rounds per cucumber)
• 2 teaspoons toasted sesame seeds (white and/or black)
• Fresh chives or cilantro, finely chopped

For the Sushi-Style Rice

• 1 cup cooked sushi-style rice (short- or medium-grain white rice)
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• Pinch of salt

For the Sriracha Mayo

• ½ cup mayonnaise
• 1–2 tablespoons sriracha (adjust to taste) Sriracha is generally gluten-free, but always double-check the ingredient list on the specific brand you are purchasing to be sure. 
• 1 teaspoon rice vinegar
• ½ teaspoon gluten free soy sauce
• ½ teaspoon sesame oil (optional)
• Pinch of garlic powder

Instructions

1. Prepare the Cucumber Cups (Can be prepped in advance)

• Slice cucumbers into 1.5-inch thick rounds. Leave the skin on for structure.
• Use a small spoon or melon baller to hollow out the center, leaving a solid base intact.
• Pat the inside dry with paper towels to prevent sogginess.

If making in advance:

• Storage: Place upright in an airtight container lined with paper towel. Cover with damp paper towel, then seal.
• Fridge: Up to 24 hours in advance.
• Tip: Keep them dry to avoid soggy rice later. Pat dry again before filling.

2. Make the Sushi-Style Rice (Can be prepped in advance)

• Cook rice according to package directions.
• While warm, mix 1 cup cooked rice with rice vinegar, sugar, and salt.
• Let cool to room temperature before assembling.

If making in advance:

• Storage: Store cooled rice in an airtight container in the fridge for up to 48 hours ahead.
• To Use: Let come to room temperature or microwave gently with a damp paper towel for 15–20 seconds to soften and fluff.
• Tip: Add a drop of rice vinegar or a splash of water when reheating if it feels too dry.

3. Pre-Assemble the Cucumber Cups (Prepare the day of)

• Press about 1 teaspoon of seasoned rice into the base of each cucumber cup.
• Add another teaspoon around the inner sides to form a nest.
  Tip: Wet your fingers to prevent sticking when pressing the rice.
• Add a dollop of sriracha mayo and sprinkle sesame seeds into each cup.
• Cover and refrigerate.

4. Warm the Smokie Poppers (Just Before Serving)

Air Fryer Method:

• Preheat to 325°F. Heat poppers for 4 minutes, then increase to 400°F for 2 minutes for a light crisp.

Oven Method:

• Bake at 350°F for 8–10 minutes, watching for melted cheese around the edges.
• Let rest 2–3 minutes before handling.

Tip: Do not overcook to keep the cheese intact and the poppers juicy.

5. Finish and Serve

• Nestle one warm Smokie Popper upright into the center of each prepared cucumber cup.
• If needed, tuck a bit more rice around the sides for structure.
• Add a dollop of sriracha mayo on top.
• Sprinkle with toasted sesame seeds and chopped chives (or cilantro).
• Serve immediately for the best contrast of textures and temperatures.