KUSA- Ringing in the new year with a party can be fun, but also stressful.
Chef Adam Knowles from the Cook Street School of Culinary Arts stopped by 9NEWS on Saturday to share some recipes.
He prepared Speck and Gorgonzola rolls and Prosciutto Rolls with Figs and Arugula.
Both recipes can be found below.
Speck and Gorgonzola Rolls
3E Thinly sliced speck
3 T Gorgonzola
1 E Sliced pears (soaked in white wine)
1 bunch baby spinach (stems removed)
1 E lemon
Salt and Pepper
Start by laying the sliced speck out on to a flat surface.
Next dress the baby spinach with salt, pepper, lemon juice, and olive oil and toss gently.
Spread the gorgonzola on the speck, then place the dressed spinach on top.
Last add the sliced pears to the bed of ingredients, then roll tightly.
Finish with olive oil and a reduced balsamic or Saba oil if desired.
Prosciutto Rolls with Figs and Arugula
1/4 c. extra-virgin olive oil
2 T. fresh lemon juice
4 t. grated lemon peel
12 thin slices prosciutto (not paper-thin)
6 oz. soft fresh goat cheese, room temperature
16 dried black Mission figs, quartered
4 large bunches arugula, stems trimmed
Whisk oil, lemon juice and peel in medium bowl to blend. Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.
Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half. Transfer to platter. (This can be made 2 hours ahead. Cover with damp paper towels, then plastic; chill.)
(KUSA-TV © 2013 Multimedia Holdings Corporation)