Appetizers

Chef Drew Wandishin from Theodora’s Restaurant in Drums, Pennsylvania makes 4 great appetizer dishes. You can get the recipes on our website at SSPTV.com. Click on “shows” then click “Let’s Eat.”

Recipes

RED BEET SALAD
(SERVES 4)
4 MEDIUM BEETS (RED OR YELLOW)
COAT THE BEETS WITH SALT AND OLIVE OIL
ROAST FOR APPROX 45 MINUTES UNTIL FORK TENDER AND PEEL
8OZ MIXED ARTISNAL LETTUCE (WASHED AND CLEANED)
4OZ GOAT CHEESE
1 SUPREME OF ORANGE

DRESSING
(BURNT ORANGE VINAIGRETTE)
2 CUPS ORANGE JUICE (REDUCED UNTIL RESEMBLES CARAMEL)
3TBSP RED WINE VINEGAR
¼ CUP OLIVE OIL
PINCH OF CAYENNE PEPPER
1TBSP HONEY

SAUTEED SCALLOPS

8 SCALLOPS
PEPPER
OLIVE OIL
3 SPRIGS OF THYME

SWEET CORN RAGOUT

2 CUPS CORN
2 CHOPPED SHALLOTS
GARLIC
PARSLEY
3 STRIPS OF BACON

BALSAMIC REDUCTION

3 CUPS BALSAMIC REDUCED TO ¾ CUP

GARNISHED WITH HERB SALAD

CRAB RANGOONS

1 PACKAGE 8OZ CREAM CHEESE
1OZ RANCH SALAD DRESSING MIX
3TBSP DICED CELERY
3TBSP DICED REP PEPPERS
1TBSP CHOPPED PARSLEY
1 MINCED CLOVE OF GARLIC
12OZ SUPER LUMP CRABMEAT
50-60 WONTON WRAPPERS
SWEET & SOUR SAUCE
TERIYAKI SAUCE

LAMB LOLLIPOPS

RED WINE SAUCE
2 FRENCHED RACK OF LAMB
MARINATE IN OLIVE OIL, PEPPER, LEMONS, ROSEMARY AND GARLIC

SWEET POTATO HASH

1TBSP OLIVE OIL
2TBSP SHALLOTS
1CUP DICED SWEET POTATOES
1CUP DICED WHITE POTATOES
1 CUP VEGETABLE STSOCK
PARSLEY

RED WINE REDUCTION

2 CUPS RED WINE REDUCED DOWN TO ¾ CUP
PINCH OF SUGAR