The Caffe Concerto at Schnucks Cooking Demonstration for May 2014 featured a celebration of the 75th Anniversary of Schnucks. The featured recipes are from some of the dedicated employees at the supermarket.
Figgie Blue Bites
(Rocky King, Cheese Department)
Two dozen fresh figs
24 candied walnuts
8 oz. blue cheese
1/3 c. honey
Cut each fig in half lengthwise and arrange on a serving plate. Top each fig with blue cheese and a candied walnut. Drizzle with honey.
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Katie’s Spinach and Berry Salad
(Katie Scowden, Schnucks Cooks)
12-16 oz. baby spinach leaves
1/3 c. Culinaria Onion Vinagrette
8 oz. strawberries coarsely chopped
1 TB light brown sugar
6 oz. blackberries, halved
½ c. glazed pecans
6 oz. raspberries
Toss together spinach and berries. Whisk brown sugar into vinaigrette dressing, pour over greens, and toss until coated. Sprinkle with pecans.
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Rhouladin
(Dennis & Kathy Marchi, Manager’s Office)
12-14 thin slices top round
2 c. flour
1 jar sweet pickles
salt and pepper
3 carrots
6-8 c. beef broth
1 sweet onion
½ c. red wine
12-14 thin ham slices
Cut pickles in half lengthwise to equal 12-14 slices. Cut carrots into ½-inch pieces to equal 12-14 pieces. Cut onion into 12-14 lengthwise pieces. Season each slice of top round with salt and pepper. Lay 1 slice ham on top of steak, followed by a pickle slice, a piece of carrot, and a slice of onion. Roll up and tie with a string. Dust parcels with flour and brown on all sides. Add broth and wine and cook, covered, for 1 hour on low to medium heat.
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Oreo Fudge Bon Bons
(Stephanie Buttleworth, Bakery)
8 oz. cream cheese
15 oz. white chocolate
4 cups powdered sugar
15 Oreos, broken into chunks
1 and ½ tsp.vanilla
Beat cream cheese, sugar, and vanilla until smooth. Melt white chocolate and stir until smooth. Stir into cream cheese mixture. Fold in ¾ of the cookie chunks. Spread into parchment-lined 8x8-inch pan. Press remaining cookie chunks on top. Chill 4 hours. Cut into small squares.
