OMAHA PERFORMING ARTS

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July is National Culinary Arts Month

Posted On Jul 21, 2020, 14:10 PM by Dara Hogan
We're celebrating National Culinary Arts Month with a canapé recipe from Chef Browder at Guckenheimer, our exclusive food service provider. Take 4 minutes to watch the video and read the recipe instructions below. These delicious hors d'oeuvres are a must have and they're easy to make! 




Picnic Canapés
To build your picnic:
Rustic Seasoning Mix
Mashed Avocado
Pickled Shrimp
Sprouts or Micro Greens
Raw Vegetables (cucumbers, carrots, red pepper spears, etc.)
Herbed Cheese Spread
Hard Boiled Eggs
Caviar 
Sliced Baguette

Rustic Seasoning Mix
2 teaspoons poppyseeds 
2 teaspoons sesame seeds
1 teaspoon dried garlic flakes
1 teaspoon onion flakes
½ teaspoon red pepper flakes
½ teaspoon smoked paprika
1 teaspoon kosher salt

Combine all ingredients in a mason jar and mix together.

Herbed Cheese Spread
8 ounces cream cheese
¼ cup softened butter
2 cloves garlic
¼ cup parsley
¼ cup basil
2 tablespoons chives
2 tablespoons of another fresh herb like tarragon, dill, or thyme
¼ teaspoon black pepper
½ teaspoon salt (or more to taste)
½ teaspoon lemon zest

Combine all ingredients in a food processor and blend until smooth. 

Pickled Shrimp
1 bag 16-20 raw shrimp, shells and tails removed
Juice of 2 lemons
2 tablespoons celery leaves
¼ cup parsley, chopped
2 bay leaves
2 crushed garlic cloves
½ teaspoon black peppercorns
½ teaspoon crushed red pepper flakes
1 tablespoon salt
½ teaspoon black peppercorns
1 teaspoon lemon zest
1 cup extra virgin olive oil

1. Bring 6 quarts of water to a boil. Season generously with salt and add shrimp. Cook for 3-4 minutes until light pink. Strain shrimp and place in an ice bath to chill thoroughly. 
2. Combine remaining ingredients in a mason jar. Remove shrimp from ice bath and add to jar. Shake well. Refrigerate until ready to serve.