By Chef Justin Lyonnaise
This savory and sweet seafood appetizer comes from Chef Justin Lyonnaise of the former Commercial Street Fishery in Manchester. Skewers can be prepared ahead and roasted just before serving.
For the skewer:
12 wooden skewers soaked in apple cider
12 large shrimp, peeled and deveined
24 pieces butternut squash largely diced — blanched (cooked until tender, not soft) and cooled
For the glaze:
1/2 cup pure maple syrup
2 tablespoons minced rosemary
1 teaspoon Dijon mustard
1/8 cup cider vinegar
Mix all glaze ingredients with a wire whisk until well combined. In separate bowls toss the shrimp and squash with the maple glaze and let sit for 1 hour. Alternate shrimp-squash on individual skewers and roast in a pre-heated 400 degree oven for 7-10 minutes until lightly browned and caramelized.
Arrange skewers around fondue in a small fondue pot or small slow cooker.
For the fondue:
1 cup heavy cream
1 cup Gorgonzola cheese, crumbled
1 teaspoon nutmeg
salt and pepper
Simmer cream over medium heat until reduced by half. Slowly whip in Gorgonzola until melted, season with nutmeg, salt and pepper to taste.