Today's recipe comes from the kitchen of Jamie Schmaltz.
Blue Cheese & Caramelized Walnut Soufflé
Category: Starters
Number of servings: 8 to 12
Prep time: 15 minutes
Cook Time: 25-30 minutes
Ingredients:
16 ounces each cream cheese, softened
2/3 cup parmesan cheese, grated
6 tbsp mayonnaise
½ cup sugar
1 cup walnuts, chopped and caramelized
1 tbsp butter, melted
2/3 cup blue cheese crumbles
Crackers or hearty bread, for serving
Directions:
For dip base, beat cream cheese, parmesan cheese, and mayonnaise until blended. Set aside.
Preheat oven to 350 degrees. To caramelize walnuts, in sauce pan, heat sugar over medium heat, stirring constantly. When sugar liquefies, add walnuts and stir until coated. Spread walnuts on sheet of aluminum foil and brush with butter. Let cool. Using hands, break walnuts into pieces. Reserve handful of walnuts for topping. Add remaining walnuts and blue cheese to dip base. Place in 1 quart soufflé dish and bake for 25 to 30 minutes until golden brown. Top with reserved walnuts pieces and serve with crackers and bread.
Grilled Skewered Shrimp with Green Onion Remoulde
Category: Starters
Number of servings: 10 to 12
Prep time: 30 minutes, plus 2 hours to marinade
Cook Time: 5 minutes
Shrimp Marinade:
2 pounds medium raw shrimp, shells removed, deveined
2/3 cup shallots, finely chopped
½ cup fresh basil, finely chopped
¼ cup extra virgin olive oil
3 garlic cloves, minced
2 tbsp fresh lemon juice
1 tbsp fresh ginger, finely grated
1 tsp sea salt
1 tsp dry mustard
2 tsp Dijon mustard
1 package skewers, soaked in water for 20 minutes
Directions:
For marinade, mix all ingredients except shrimp. Add shrimp, toss until coated, and refrigerate overnight or at least 2 hours. Heat grill. Place three shrimp on each skewer, and grill 2 minutes per side. To prepare in pan, heat 1 tbsp olive oil over medium heat, and sauté 2 minutes per side. Serve with green onion remoulde sauce
Green Onion Remoulde:
2 cups mayonnaise
¼ cup milk
¼ cup whole grain Dijon mustard
2 tbsp ketchup
½ cup green onions, finely chopped
¼ cup celery, finely chopped
¼ cup parsley, finely chopped
4 garlic cloves, minced
1 tsp paprika
1 tsp hot sauce
Combine ingredients in food processor and mix until blended. Refrigerate until needed. Best made day ahead.
These recipes can be found in the Pinches & Dashes recipe book from the Junior League of Wichita.
To Pre-Order Your Copy of
Pinches & Dashes
Recipes & Life Measures from
The Junior League of Wichita
Mail check in the amount of $34.00 (shipping and handling included) to:
Junior League of Wichita
6402 East 12th Street
Wichita, KS 67206-1306
Make Check Payable to Junior League of Wichita
For more information on Pinches and Dashes please contact Junior League of Wichita Headquarters at 316-682-7473. All proceeds will aid the children of Wichita through the prevention of child abuse.
