Lake Minnetonka
Pumpkin Dip
1½ c. powdered sugar
8 oz. cream cheese, softened
10.7-oz. jar Rothschild Apricot Pumpkin Butter*
1 tsp. cinnamon
½ tsp. pumpkin pie spice
Mix together powdered sugar and cream cheese. Stir in pumpkin butter, cinnamon and pumpkin pie spice, and mix until smooth. Serve on pumpkin bread, or with ginger snaps or Rothschild Cinnamon Honey Dipping Pretzels*.
*Available at General Store of Minnetonka. Recipe from the General Store Café.
Tuna Wasabi Salad
10 c. bowtie pasta, cooked and cooled
2 large cans tuna, drained
5 red peppers, cut into strips
½ c. green onions, chopped
2 c. pea pods, diced
10 c. Romaine lettuce, chopped
Dressing:
1 jar Rothschild Ginger Wasabi Sauce*
½ c. white wine vinegar
½ c. rice wine vinegar
¾ Tbsp. chopped garlic
1 Tbsp. sugar
¼ c. canola oil
¼ c. olive oil
Toss pasta, tuna, peppers, onions and pea pods together. Whisk all of the dressing ingredients together, and then add to salad. Before serving, toss in chopped romaine.
*Available at the General Store of Minnetonka. Recipe from the General Store Café.
Prosciutto-Asiago Swirls
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
3 Tbsp. Lunds and Byerly's Honey Truffle Mustard
4 oz. prosciutto, thinly sliced
2 c. Asiago or fontina cheese, shredded
1 Tbsp. Lunds and Byerly's Tuscan Seasoning
Freshly ground pepper to taste
1 egg, beaten
Unfold pastry onto lightly floured surface. Cut each sheet in half to form four rectangles. Spread mustard over each rectangle, leaving 1-inch border along one long edge. On each rectangle, arrange prosciutto over mustard.
In medium bowl, combine cheese, Tuscan seasoning and pepper. Sprinkle cheese mixture over prosciutto.
Brush plain border of each rectangle with beaten egg. Starting at side opposite egg-washed border, roll pastry jellyroll style, sealing at egg-washed side.
Transfer pastry roll to parchment-lined baking sheet. Chill rolls until firm (about 30 minutes), or wrap in plastic wrap and refrigerate overnight.
To serve: Preheat oven to 375 degrees. Slice each roll into ¼-inch thick rounds; arrange flat-side down on parchment-lined baking sheet. Bake until golden, turning over halfway through baking time (18–20 minutes). Serve immediately. Makes 48 appetizers.
Recipe from Simple to Grand Catering.
