Another easy appetizer, delicious Beef Tenderloin, Bacon, and Gorgonzola Steak bites sitting in a pool of steak sauce. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
8-ounce Tenderloin, cubed into 20 pieces
1 tablespoon your favorite steak seasoning
2 tablespoons olive oil
10 slices Precooked Bacon, cut in half, room temperature
2 ounces Gorgonzola
1/4 cup of your favorite steak sauce or bbq sauce
Blot dry the Tenderloin and cut into 20 pieces. Gently toss in the steak seasoning, set aside.
Preheat a skillet on medium high heat. Add the oil and heat briefly. Add the seasoned meat to the skillet and cook for 2 minutes, or long enough to sear the sides but keep the center rare.
Remove from the skillet and cool.
Wrap each seared tenderloin with 1/2 piece of bacon and secure with a tooth pick. Stand the wrapped tips up on a sheet pan and pack about 1/2 teaspoon of the cheese in the center of the bacon.
Preheat oven to 350˚F and heat the bacon-wrapped tenderloins for 5 minutes or until cheese is melted. Add 20 small dollops of steak sauce to a platter. Place each tenderloin on top of the sauce and serve, Makes 20 servings.
One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Start your Thanksgiving Day celebration with this holiday favorite – oven-toasted camembert cheese topped with Stonewall Kitchen’s yummy Holiday Jam and toasted walnuts. Easy, elegant, and so simple, but so delicious. Check out the video of our appearance on the show on our New & Events page.
8-ounce camembert wheel
1/2 cup Stonewall Kitchen Holiday Jam
1/4 cup chopped toasted walnuts
2 tablespoons chopped rosemary
Crackers or toasted baguette
Heat the oven to 375°F. Remove the rind off the center of the top of the cheese by cutting and leaving 1/4” rim around the top. Using a spoon, remove a 1/4” layer of the exposed cheese.
Place the cheese wheel, cut side up, in a dish close to its size, and add the jam to the center top where you cut and remove the cheese. Top with the toasted walnuts, then sprinkle the rosemary over the top. Place in the oven and bake for 15-20 minutes or until the cheese is very soft; serve immediately with the crackers or toasted baguette.
Chef Kathy and Chef Jake will be showing Dawne Gee some great ideas for easy six-ingredient holiday appetizers. Look for our upcoming posts on our recipe blog for the recipes we featured on the show.
Tuesday, November 23, Camembert Cheese with Holiday Jam and Toasted Walnuts
Tuesday, November 30, Bacon-wrapped Gorgonzola and Tenderloin Steak
Tuesday, December 7, Orange Pepper Jelly Glazed Chicken
Tuesday, December 14, Brie and Vanilla Apricot Tartlets
Tuesday, December 21, Bourbon Chocolate and Pecan Cups
Tuesday, December 28, Mushroom Tartlets
Check out the video below on YouTube from Dawne Gee’s show featuring Chef Kathy and Chef Jake, plus some nice cameos of our website video created by Red Knight Video!
So simple and easy, this side dish of butternut squash, apples, and onions are so good on their own, they only need a sprinkling of fresh rosemary and salt. We elevated the flavor with a spicy watercress oil and freshly grated Pecorino Romano.
Watercress Oil INGREDIENTS
1 cup fresh Watercress leaves
1/2 cup Grape seed oil
Add to a blender and process until purée. Place a coffee filter over a jar. Pour into the coffee filer and allow the oil to drip through the filter into the jar. Discard the filter and remaining watercress in the filter.
Roasted vegetables INGREDIENTS
2 cups butternut squash, cut into ½ inch cubes
1 large onion, sliced in thin wedges
2 Fuji apples, seeded and cut into 16 wedges per apple
2 Tbsp olive oil, divided
1/2 tsp salt, divided
2 tablespoons fresh rosemary leaves, divided
1/4 cup grated Pecorino Romano cheese
Pre-heat oven to 450˚F.
Toss cubed butternut squash with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet.
Toss the onion and apple with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet. Place both sheets in the oven and roast the apple and onion for 20-30 minutes, or until tender and nicely browned. And roast the butternut squash for 40 minutes, or until tender and nicely browned.
Divide evenly on six plates and top with a drizzle of Watercress oil and sprinkle evenly with the Pecorino Romano cheese. Serve warm.
The perfect way to start your Thanksgiving celebration! Leaf-shaped cheese crackers served with a bourbon, cider, and orange juice cocktail. Napkins are available from Paper Source!
Cheese Leaf-shaped crackers INGREDIENTS
1 cup sourdough starter
1 cup All Purpose Flour
1/2 teaspoon salt
4 tablespoons butter softened to room temperature
¼ cup finely grated pecorino Romano Cheese
¼ cup mixed bread seed topper
Mix together the starter, flour, salt, butter, and cheese to make a dough. Cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Flour your work surface, rolling pin, and the top of the dough.
Roll it about 1/8″ thick. Cut out in leaf shapes and place on a parchment lined sheet trays.
Sprinkle with seeds, pressing to make them stick.
Bake the crackers for 20 to 25 minutes, until they’re starting to brown around the edges. Cool completely.
Bourbon Cider Cocktail INGREDIENTS
3/4 cup apple cider
2 tablespoons bourbon
1/4 cup fresh blood orange juice
1-inch piece of fresh ginger sliced into thin rings
One thin slice from a blood orange
Fill a cocktail shaker with ice. Add cider, bourbon, orange juice, and ginger slices; shake until well chilled. Strain into a cocktail glass. Garnish with the orange slice.