Join “Jayni’s Kitchen” this week for “Celebrate the Holiday Season with Hors d’oeuvres by Ted Applegate.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Caramelized onion and gorgonzola rounds

1 7-ounce package 6-inch corn tortillas

vegetable or peanut oil for deep fat frying

1 tablespoon butter

1 tablespoon vegetable oil

1 medium onion, chopped into small pieces

4 ounces Gorgonzola crumbles

1 1/2 cups shredded mozzarella cheese

salt

garlic powder (optional)

Cut the tortillas into 3-inch rounds using a donut cutter or pastry ring. You will need 24 to 30 tortilla rounds. In a deep fat fryer or a Dutch oven, pour in enough oil to deep-fat fry the tortilla rounds. Heat the oil over high heat to about 375 degrees. Fry the tortilla rounds for about 2 1/2 minutes, until lightly browned. Remove them with tongs or a slotted spoon and drain on paper towels. Sprinkle lightly with salt and garlic powder, if desired.

Heat 1 tablespoon each butter and vegetable oil in a small skillet over medium-low heat. Add the chopped onion, stirring often, until lightly browned and caramelized. Set aside.

To assemble the rounds, spoon a small amount of the caramelized onion in the center of each round. Sprinkle 3 or 4 small crumbles of blue cheese over the onions. Cover each round with approximately 1 tablespoon of the shredded Mozzarella cheese.

Arrange the tortilla rounds on a baking sheet and place them under the oven-broiler for approximately 2 minutes, or until the cheese is melted. Makes 24 to 30 rounds.

Lima bean and pecorino crostini

2 10-ounce packages frozen lima beans or frozen peas, cooked according to package directions and drained

1 tablespoon extra-virgin olive oil

1 tablespoon fresh mint leaves, chopped

2 teaspoons lemon juice

salt and black pepper, to taste

36 prepared or purchased crostini

2 ounces pecorino cheese, shaved with a vegetable peeler

Place the cooked lima beans or peas in a food processor or blender. Add the oil, mint, lemon juice, salt and pepper and pulse 2 or 3 times, until a chunky paste forms. If too dry, add additional oil in small amounts, pulsing after each addition until the desired consistency is reached.

Spread 1 teaspoon of the mixture on each crostini and decorate with small shaving of pecorino cheese. If desired, sprinkled with additional freshly ground black pepper. Makes 36.

Option: Melba Toast rounds or suitable crackers may be used in place of crostini. Also, one-half package each frozen lima beans and frozen peas may be combined.

Steamed shrimp sauteed in annatto oil

Annatto oil

2 to 3 tablespoons annatto seeds

1/2 to 3/4 cup vegetable oil

2 pounds shrimp (21-30 count), shelled and deveined

Annatto oil: One week before preparing the recipe, make the annatto oil. Place the annatto seeds in a clean jar and cover them with the vegetable oil. Cover the jar with a lid and let stand at room temperature. (The oil will keep for several weeks.)

Fill a vegetable steamer with 2 to 3 inches of water and bring to a boil over high heat. Place the shrimp in a steamer, cover and cook until just they turn pink. (The shrimp may be steamed one or two days ahead. Cover and refrigerate until ready to use.)

Heat 2 to 3 tablespoons of annatto oil (without seeds) in a large skillet over medium heat. Add about half of the steamed shrimp and toss in the oil just until warm. Repeat with remaining shrimp.

Serve the shrimp on a platter with toothpicks, or on a small plates as a first course. Serves 6 to 8.

Shrimp with roasted mustard seeds and ginger

1 tablespoon peanut oil

2 tablespoons yellow mustard seeds

1 1/2 tablespoons fresh ginger, finely chopped or grated

1 teaspoon minced garlic

1 10-ounce can Rotel tomatoes with green chiles

1/2 teaspoon salt

1 1/2 pounds shrimp (21-30 count), shelled and deveined

2 tablespoons fresh lime juice

1/3 cup finely chopped fresh cilantro (optional)

In a large wok or skillet, heat the peanut oil and mustard seeds over a medium-high heat, stirring occasionally, until the mustard seeds are well toasted. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and boil gently until the mixture is slightly reduced, about 2 minutes. Add the shrimp and cook, stirring frequently, until they are firm and pink, 3 to 4 minutes. Add the lime juice, and cilantro, if desired. Toss to evenly coat all ingredients. Transfer the shrimp to a serving platter. Serves 6.

Option: To serve as a first course, substitute 1 1/2 pounds shrimp (31-50 count), cook as directed and serve over cooked Basmati rice or angel hair pasta. Serves 6.