"Recipes from the Chef's Kitchen"

Show 742

4056 Campbell Ave.
Arlington, Virginia (In Shirlington)

Katie Park - Specialty Food Manager

 Cranberry Mustard Relish

1)   1 package fresh Cranberries
2)   ¾ cup Sugar
3)   ¼ cup Orange Juice
4)   1 tbs. good Dijon Mustard

1)   Rinse the cranberries, drain and simmer over medium heat in a medium
       saucepan for about 5 minutes until the cranberries start to pop.
2)   Using a wooden spoon, stir the cranberries and crush them against the side
       of the pot to break up the cranberries.
3)   Add the sugar, orange juice and Dijon mustard and stir to combine.
4)   Chill and serve with a cheese platter.

Candied Walnuts

1)   Non Stick Vegetable Oil Spray
2)   1 cup raw shelled Walnuts
3)   2 tbs. light Corn Syrup
4)   1 tbs. Sugar
5)   ½ tsp. Salt
6)   ½ tsp. ground Black Pepper
7)   Generous pinch of Cayenne Pepper

1)   Preheat oven to 325°F.
2)   Spray baking sheet with nonstick spray.
3)   Combine walnuts and all remaining ingredients in medium bowl; toss to coat.
4)   Spread nut mixture on prepared baking sheet (some nuts may clump together).
5)   Bake until nuts are deep golden and sugar mixture is bubbling, stirring
       occasionally to break up clumps, about 15 minutes.
6)   Cool completely on baking sheet.
7)   Can be made 3 days ahead. Store in airtight container.

Sweet and Savory Green Olive Tapenade

1)   8 oz pitted colossal Green Olives
2)   ½ tsp. light Corn Syrup
3)   1 tsp. Sugar
4)   5 dried Apricots - quartered
5)   ¼ tsp. Lemon Zest

1)   In a food processor combine all ingredients and pulse until a chunky paste.
2)   Cool for at least an hour and serve.

Chocolate Covered Figs Stuffed with Prosciutto

(Makes 20 Figs)
1)   20 Dried Calimyrna Figs
2)   8 oz. Dark Chocolate 65% or above
3)   4 oz. Prosciutto
4)   Toasted finely chopped Hazelnuts
5)   Sea Salt
6)   Tooth Picks

1)   Slice the figs in half, leaving the stem intact.
2)   Cut the prosciutto into 2-inch long strips and roll into a bundle.
3)   Place the prosciutto between the fig halves and secure with a toothpick.
4)   In a double boiler or fondue pot, melt the chocolate slowly, until the
       consistency is smooth and similar to chocolate sauce but not too liquid.
5)   Holding the toothpick, dip the fig stuffed with prosciutto in the chocolate
       and lightly coat, tap the fig on the side of the bowl to remove excess chocolate.
6)   Place figs on a baking sheet covered with parchment paper and sprinkle
       with ground hazelnuts and a pinch of sea salt.
7)   Refrigerate until set (about an hour) and serve.

Cheese Platters prepared by Katie Park
Left...best with White Wine
Right...best with Red Wine

In the Studio Kitchen
Lindsey Gustin - Right
Katie Park - Left

Good Eating!!!