Chef Jeff from Fox Valley Technical College’s Culinary Arts program shared Super Bowl ready appetizers that will please any crowd!
Chef Jeff’s Edamame Spinach Pesto Dip
Ingredients
- 2 cups cooked Edamame
- 1 cup fresh, lightly packed Spinach leaves
- 1/2 cup fresh, lightly packed Basil leaves
- 1/2 cup grated Parmesan Cheese
- 1/2 cup Water (or Edamame simmering liquid)
- 1/4 cup fresh, lightly packed Parsley
- 1/4 cup Olive Oil
- 3 T fresh, chopped Garlic
- 1 T Hot Sauce
- 1 t kosher Salt
- 1/2 cup diced, canned Pimento
Directions
- Simmer Edamame in water until tender, about 7 minutes. Cool.
- Blend together Edamame, spinach, basil, Parmesan cheese, water, parsley, olive oil, garlic, hot sauce and salt until smooth.
- Adjust the seasoning to your taste.
- Stir in the diced pimento to add color and garnish.
- Serve with pita chips, tortilla chips or assorted crackers.
Chef Jeff’s Warm Reuben Dip
Ingredients
- 12 oz diced Deli Style Corned Beef
- 3 T Canola Oil (or other)
- 1/2 cup All Purpose Flour
- 2 1/2 cups whole Milk
- 8 oz shredded Swiss Cheese
- 8 oz Sauerkraut (including juice)
- 1/4 cup Ketchup
- 2 T Sweet Pickle Relish
Directions
- Sweat the deli style corned beef and oil until hot.
- Add the flower to make a roux.
- Whisk in the milk until smooth.
- Reduce the heat and fold in the shredded Swiss cheese.
- Stir in the sauerkraut, ketchup and sweet pickle relish.
- Slowly bring to temperature.
- Serve warm with cocktail rye bread or rye chips.
Chef Jeff’s Baked Brie in Puff Pastry
Ingredients
- 8 oz wheel of Wisconsin Brie Cheese (rind on)
- 1 sheet (as purchased) room temperature Puff Pastry Dough
- 1/4 cup Sweetened Dried Cranberries
- 1/4 cup toasted Walnut pieces
Directions
- Preheat the oven to 400 F
- Remove the container and wrapper from the Wisconsin Brie Cheese wheel, leaving the bloomed rind in tact.
- Cut one ring of puff pastry dough the size of the brie wheel and another ring of puff pastry dough approximately 1 full inch larger than the brie wheel.
- Split the brie wheel in half horizontally with a knife or wire.
- Spread the sweetened dried cranberries and the walnuts evenly on one surface of the split brie wheel. Replace the top of the brie wheel.
- Invert the stuffed brie wheel and place it in the center of the larger puff pastry dough circle. Place the smaller puff pastry dough circle on the bottom of the stuffed brie wheel. Carefully fold the puff pastry up and around the bottom puff pastry dough. Crimp and seal all of the edges.
- Invert the wrapped brie wheel and place it on a baking sheet. Bake the stuffed brie wheel for 25 minutes.
- Remove from oven and enjoy warm with your favorite wine.
