Join “Jayni’s Kitchen” this week for “Party Starters: Holiday Hors D’ oeuvres.”

Host Jayni Carey will prepare the following recipes: Goat Cheese Spread with Gremolata, Prosciutto Rolls with with Goat Cheese and Fresh Thyme, Goat Cheese Stuffed Peppers, Apple and Black Forest Ham Turnovers, Mushroom Turnovers with Madeira and Cream, Shrimp with Spicy Orange-Lime Glaze and Roasted Chestnuts.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Shrimp with spicy orange-lime glaze

2 pounds large shrimp (16 to 20 count)

Sea salt, to taste

1/4 cup unsalted butter

2 or 3 large garlic cloves, finely minced

1/2 teaspoon red pepper flakes

Zest of 1 orange

Zest of 1 lime

1/2 cup fresh-squeezed orange juice

2 tablespoons fresh-squeezed lime juice

2 tablespoons cilantro, snipped

Orange and lime slices, for garnish

Shell and devein the shrimp, rinse under cold running water and pat dry with paper towels. Sprinkle with sea salt.

Heat the butter over medium heat in a large skillet or saute pan. Add the garlic and red pepper flakes and saute for 1 minute. Add the shrimp and citrus zest and saute just until the shrimp are pink, 1 to 2 minutes (do not allow the shrimp to cook completely). Pour the orange and lime juice into the skillet and raise the heat to medium-high. Simmer the shrimp until cooked through, 2 to 3 minutes more. Using a slotted spoon, transfer the shrimp to a bowl. Boil the pan liquid over medium-high heat, stirring occasionally, until reduced by about two-thirds (to a glaze).

Return the shrimp to the skillet, lower the heat to medium-low. Turn the shrimp to re-heat and coat with the orange-lime glaze. Transfer the shrimp to a large platter and shower with cilantro. Garnish with orange and lime slices. Serves 6 to 10.

Prosciutto rolls with goat cheese, fresh thyme

4 ounces fresh goat cheese, chilled

1/4 cup crÃme fraiche, chilled

1 tablespoon fresh thyme, finely chopped

3 to 4 ounces prosciutto, sliced paper thin

Extra-virgin olive oil

Freshly ground black pepper

Fresh thyme sprigs for garnish

In a small bowl, combine the goat cheese with the crÃme fraiche, blending with a fork until smooth. Stir in the thyme. Spoon the cheese mixture into a pastry bag fitted with a plain pastry tip, or a small plastic storage bag. Chill for at least 30 minutes.

Cut the prosciutto into portions about 3 inches wide and 4 inches long. Take the chilled goat cheese out of the refrigerator, and if using a plastic storage bag, snip the tip of one lower corner of the bag. Pipe some of the chilled goat cheese mixture across one end of each portion of prosciutto and roll up firmly. When finished, drizzle some olive oil onto a small serving tray just large enough to hold the rolls. Sprinkle with black pepper. Arrange the prosciutto rolls, seam-side down on the tray. Drizzle generously with more olive oil and sprinkle with black pepper. Cover and refrigerate for 3 hours or more before serving.

Let prosciutto rolls stand at room temperature for 15 minutes before serving. Garnish with fresh thyme sprigs. Makes 10 to 12 prosciutto rolls.

Apple & black forest ham turnovers

Pastry:

3/4 cup all-purpose flour

3/4 teaspoon salt

1/4 cup chilled unsalted butter, diced

1 4-ounce package chilled cream cheese, cut into pieces

Filling:

1 tablespoon butter

1 1/2 cups (approximately 1 large) tart red apple, cored and cut into 1/4-inch dice

2 tablespoons Major Grey Chutney (mild mango preserve with ginger), to taste

1/2 ounce thin sliced Black Forest ham, finely chopped

1 egg

1 tablespoon water

Pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly. Using your hands, form the pastry dough into a smooth ball. Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Filling: Heat the butter in a skillet over medium heat. Add the chopped apple and cook until tender, 4 to 5 minutes. Stir in the chutney and cook for 1 to 2 minutes to glaze the apples. Off heat, stir in the Black Forest ham. Cool the filling to room temperature.

To assemble the turnovers: Roll out the chilled pastry dough on a lightly floured surface as thinly as possible, about 1/16-inch thick. Using a 2 1/2-inch cookie cutter, cut the dough into circles. Work quickly before the dough becomes too warm. Spoon about 1 teaspoon of the apple filling in the center of each circle. Fold the circles in half and press the edges together to seal in the filling. Lay the pastries on the work surface and seal the edges by pressing firmly together with the tines of a fork. Arrange the turnovers about 1 inch apart on a parchment lined baking sheet (or a lightly oiled baking sheet).

Combine the egg and water in small bowl. Brush the tops of the turnovers with the egg wash and prick each with a fork. Bake the turnovers in a 375-degree oven for 20 to 23 minutes, until golden. Makes 24 to 26 turnovers.

Roasted chestnuts

2 pounds fresh chestnuts

Salt (optional)

Wash the chestnuts and dry with paper towels. Using a sharp knife, cut an “X” into one side of each chestnut. This allows the steam to escape when roasting and prevents the chestnuts from bursting in the oven.

Place the chestnuts on a baking sheet and roast in a 425-degree oven for 15 to 20 minutes, until the shells begin to open and the nutmeats have softened. Wrap the hot chestnuts in towel and squeeze to crack the shells for easier peeling. Let the nuts rest in the towel for about 5 minutes.

Transfer the warm chestnuts to a serving bowl and sprinkle lightly with salt, if desired. Serve immediately. Serves 6 to 10.

– Recipes by Jayni Carey