The Junior League of Wichita released a new cookbook with all sorts of great recipes. The book's called "Pinches and Dashes" - Here are some that were featured on Eyewitness News at Noon.
Gorgonzola Pesto & Sun-Dried Tomato Spread
Category: Starters
Number of servings: 24 pieces
Prep time: 5 minutes, plus cooling time Cook Time: 6 minutes
2 tbsp olive oil
1 (8 ounces) jar sun-dried tomatoes, drained and chopped
2 garlic cloves, minced
1 tsp dried thyme
8 ounces cream cheese, softened
4 ounces Gorgonzola cheese, crumbled
2 tbsp chopped fresh chives
24 (¼-inch) baguette slices, toasted
½ cup prepared pesto
Heat the olive oil in sauté pan over medium-high heat. Add the sun-dried tomatoes, garlic and thyme. Sauté for 5 minutes or until tender. Remove from the heat to cool. Mix the cream cheese and Gorgonzola cheese in a bowl until blended. Stir in the chives.
Spread a thin layer of the cheese mixture on each baguette slice. Spread a thin layer of the pesto over the cheese mixture. Top with a dollop of the sun-dried tomato mixture. Arrange on a serving platter and serve at room temperature.
Orange Walnut Biscotti Dipped in Chocolate
Category: Sweet Treats
Yields: 3 dozen
Prep time: 15 minutes plus cooling time
Bake time: 25 minutes
Standing time: 8 to 12 hours
2½ cups all purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter
¾ cup sugar
2 eggs
1 tsp vanilla extract
1 tsp orange extract
Zest of 1 orange
½ cup walnuts, toasted
8 ounces semisweet chocolate
Preheat oven to 325 degrees. Mix the flour, baking powder and salt in a bowl. Beat the butter and sugar at medium speed in a mixing bowl until smooth and creamy. Beat in the eggs, vanilla, orange extract and orange zest. Add the flour mixture and mix just until blended. Do not overmix. Stir in the walnuts.
Divide the dough into two equal portions. Roll each portion into logs and flatten. Place on an ungreased cookie sheet. Bake for 25 minutes or until golden brown. Remove from the oven to cool. Maintain the oven temperature. Remove each log carefully to a cutting board. Cut each cooled log at a 45-degree angle into slices 1 inch thick. Return the slices to the cookie sheet. Place into the hot oven. Turn off the oven. Let stand for 8 to 12 hours.
Melt the chocolate in a double boiler over hot water until shiny, stirring frequently. Spread the chocolate over the top half of each cookie with a small spreader or spatula. Cool for several hours or until set.
