Grand Prix Gourmet

Back to Spa! The Belgian Grand Prix is a beautiful location and definitely a favorite. The Spa circuit served up a podium everyone could celebrate and we served up a delicious Belgian-inspired spread.We celebrated at Jamey and Maureen’s home where Jamey grilled venison/pork sliders supplied by his dad, Brian. They were served with frites and a traditional Andalouse Sauce, along with Stuffed Endive with Goat Cheese and Walnuts, Belgian Beer Cheese Dip with pretzel knots and a Biscoff No-Bake Cheesecake for a delightful ending. Caitlin, mixologist extraordinaire, treated us to a Spa-inspired Eau Rouge Lemonade. An added bonus, our celebration coincided with the World Cup final with colors perfectly suited to the winning Spanish team.

RECIPES:
•Andalouse Sauce, so good it’ll elevate any fast-food fries, 
•Stuffed Endive with Goat Cheese and Walnuts, a great appetizer for all occasions
•Biscoff No-Bake Cheesecake,  the perfect sweet ending to a delicious meal
•Eau Rouge Lemonade, the red color references Spa’s famous Eau Rouge corner, while the cherry nods to Belgium’s Kriek tradition.
    •    2 oz vodka
    •    1 oz lemonade
    •    ½ oz tart cherry juice
    •    Splash of club soda
    •    Garnish with cherries and lemon
•Belgian Beer Cheese Dip
8 oz cream cheese, softened and cubed
3/4 cup Belgian beer (such as a Belgian blonde or Stella
2 cups shredded Gouda cheese
1 tbsp Dijon
1 garlic clove, minced
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tbsp fresh chives, chopped (for topping)
1 tbsp cornstarch