Recipes: Gjetost - Mediterranean Sun-Dried Tomato Spread - Hot Pepper Cheesecake - Caramel Apple Butter Crisp - Caramel Apple Butter Cinnamon Treats - Gingerbread Crepes with Pumpkin Cinnamon Caramel Sauce

Updated 10/28/13 10:00 AM

Sam (Bakery) & I - Photo by Jen

Photo by Bruce

A very busy and fun day at Fresh Market Saturday.  There was a lot happening at the store - Pumpkin Fest food sampling, Chef Matthew was demonstrating and preparing a delicious meal, I had my sampling spread of food and wine, and Suzanne and Susan were sampling wine for their distributors as well.  Plus, some of the employees were in the Halloween spirit.

Beginning with cheese, I want to tell you about Gjetost (pronounced "ya toast") which I sampled out on Thursday.   Gjetost is from Norway and is a sweet, dense brown cheese, made from cow and goat milk.  It is caramel in color and slightly sweet.  I've seen it in the cheese case but never paid any attention to it until I was  helping a customer with cheese and wine pairings for a party.  Thursday I served this on a cracker with a bit of butter.  Customers enjoyed it. Who knew this little red cube would be a treat. I will have to sample it out on a Friday and Saturday.

Now for this weekends recipes.  My TFM taste testers gave their stamp of approval on all  my offerings.  Customers enjoyed them as well, but the hands down favorites were the two cheese spreads.  Recipes and product flew off the table.

With slight modifications, this first recipe is from The Fresh Markets 25th Anniversary The Fresh Market & Friends Cookbook. 

Mediterranean Sun-Dried Tomato Spread

1 lb. TFM cream cheese, softened

1 pkg. Basil Vinaigrette salad dressing mix

½ c. grated Parmesan cheese

2 Tbl. minced red onion

1 Tbl. balsamic vinegar

2 Tbl. tomato paste

3 Tbl. horseradish

¼ c. sun-dried tomatoes packed in oil, diced

¼ c. mayonnaise

TFM red pepper stuffed green olives, sliced

crispy prosciutto 

Place all ingredients, except olives and prosciutto, in a large mixing bowl.  Mix until thoroughly blended.  Chill overnight.

Prior to serving, place in serving bowl and garnish with green olives and crispy prosciutto.

Serve with TFM French Rounds or crackers.

Yield: 8 to 10 servings

Friday I was in a rush and had no time to crisp proscuitto or slice olives.  Saturday I was able to use those two ingredients.  The olives and prosciutto not only changed the presentation (looked so much more appetizing), it also enhanced the flavor.  

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I know you'll find this hard to believe, but the next recipe I did  NOT make any modifications to.  It is from Robert Rothschild's website.

Hot Pepper Cheesecake

8 oz. Cream cheese, softened

5 oz. Adams Reserve white cheddar cheese, grated

5 garlic cloves, minced

1 Egg

2 jars Robert Rothschild Farm Hot Pepper Peach Preserves or 

     Stonewall Kitchen Hot Pepper Peach Jam

Preheat oven to 350^o.

Grease 6-in. spring form pan. Set aside.

Combine cream cheese, cheddar cheese, garlic and egg in bowl. Next, add 1 cup Hot Pepper Peach Preserves/Jam.  Pour mixture in prepared pan and bake for 35 – 40 minutes.

Prior to serving, take desired amount of jam/preserves and pour over cheesecake.  Serve hot or room temperature with TFM Original Entertainment crackers. 

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Caramel Apple Butter Crisp

7 Granny Smith apples, peeled and sliced to ¼ “ thick

1 jar Stonewall Kitchen Caramel Apple Butter

¼ c. Apple Cider

Topping:

1/2 cup flour

2 cups quick oats

12 tablespoons cold butter, cut into pieces

1 cup pecans, chopped

1/2 teaspoon salt

1 teaspoon cinnamon

Place apple slices, Caramel Apple Butter, and apple juice in a bowl, and mix together thoroughly.

Place in a greased 9" x 13" baking pan.

Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend

Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.  When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a preheated 350^o oven for 45 minutes.

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Caramel Apple Butter Cinnamon Treats
1 pkg. flour tortillas

1 jar Stonewall Kitchens Caramel Apple Butter

¼ c. sugar

1 tsp. cinnamon

Preheat oven to 400^o.

In a small bowl, mix sugar and cinnamon.  Set aside.

Lay a flour tortilla on a cutting board.  Spread with Caramel Apple Butter.  Sprinkle with cinnamon-sugar mixture.  Cut into 8 wedges.

Line a baking sheet with aluminum foil (for easy clean-up).  Spray with cooking spray.  Lay prepared wedges on foil.  Bake 6 to 7 minutes.  Serve.

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Gingerbread Crepes with Pumpkin Cinnamon Caramel Sauce
1 container TFM Gingerbread Pancake & Waffle Mix
2 to 3 Tbl. milk

1 jar TFM Pumpkin Cinnamon Caramel Sauce

1 c. pecans, chopped

Prepare gingerbread pancake according to package directions, adding additional 2 to 3 tablespoons milk. 

Cook pancake according to package directions, but after pouring batter into pan, tilt and rotate pan to spread batter a tad thinner.

When pancake/crepe is cooked, remove to a flat surface/cutting board.  Spread desired amount of caramel sauce on crepe.  Sprinkle with pecans.  Roll and serve.

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I prepared this sandwich on Sunday (10/27).  When I was asked to sample out the TFM Multi-Grain Pumpkin Bread I had to another sandwich.  I love this bread!  It is great as a sandwich, but so relaxing in the morning with butter and my cup of coffee.  I bought a loaf to bring back to my parents when I go visit them in NY.

Harvest Chicken Salad Sandwich #2

1 jar TFM Pomegranate Cranberry Chutney
TFM Rotisserie Chicken Salad
1 pkg. Alfalfa Sprouts
1 loaf TFM Multi-Grain Pumpkin Bread, sliced

Take two pieces of bread.  On one piece of bread spread chutney.  On the other piece of bread, spread chicken salad and top with desired amount of alfalfa sprouts.  Place piece of bread with chutney, chutney side down on the sprouts.  Enjoy.

Recipes: Zesty Apricot Pepper Cheese Ball - Pecan Dip - Red Bell Pepper & Ancho Chili Cheese Ball - Chutney Cheese Spread

If you were not at the wine tasting yesterday, then you missed all the fun.  The Rex-Goliath event was non-stop, with customers enjoying the wine and having their pictures taken with the 47-pound rooster for personalized wine labels.  It was exciting to watch everyone having their pictures taken. My labels were traditional poses, but many customers were so creative their labels were terrific and unique.   My wonderful Fresh Market customers made this such a successful event that another one will be scheduled in December.  As soon as I am given the date I will post it.  You don't want to miss out, and the personalized wines make great gifts!  Because the wines were not on special, they qualified for 10% off a wine purchase of 6 bottles or more.  A fun, unique gift at a VERY reasonable price.  (My wine lable pictures were e-mailed to me, but I did not receive them ... yet?  When they show up in my e-mail, I'll update this post with them.)

Recipes for this weekend follow.  All were easy to prepare, delicious, and enjoyed.  Sold out of a lot of product and ran out of recipe cards. That is the true indication of how much the recipes were enjoyed.  Many customers said they would be prepearing the recipes for parties.  I can't believe the holiday season is upon us.

This first recipe was on a Fresh Market recipe card.  As with most recipes, I made a few tweeks.  Customers enjoyed this cheese ball the best.

Zesty Apricot Pepper Cheese Ball

16 oz. TFM Cream Cheese, softened

1 jar TFM Apricot Jam, split

1 tsp. crushed red pepper flakes

1 Tbl. diced shallot

1 Tbl. finely diced jalapeno, seeded

1½ c. shredded Monterey Jack or Cheddar cheese

In a medium bowl add cream cheese, ½ cup jam, pepper flakes, shallot, and jalapeno.  Cream together, making sure to blend well.  Chill for 2 hours or overnight. 

Form mixture into a ball and roll in shredded cheese to coat.  Pour remaining jam over the top of the cheese ball.

Serve with TFM Original Entertainment crackers.

Tip:  When ready to top the cheese ball with jam - place remaining jam in a small bowl.  Add a little warm water and mix.  Then put on cheese ball.

I used Adams Reserve Extra Sharp Cheddar cheese.  The one change (okay, so I already made changes - this would be one more) I would make to this recipe is to top the cheese ball with more than ½ cup of jam. (Which I did do on Saturday.)  To do this, you need to purchase two jars of jam.  

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I made just a couple changes to this recipe that I found in Fresh Markets 25th Anniversary The Fresh Market & Friends Cookbook.  (As an aside - I have two of Fresh Markets cookbooks and the recipes I have prepared have all be delicious.)  Customers found this to be one of their favorites as well.

Pecan Dip

1½ c. fancy pieces pecans                                

16 oz. Mascarpone cheese, softened                 

8 oz. cream cheese, softened                            

¾ c. diced red onion                                         

1 Tbl. Worcestershire sauce                              

¼ tsp. Tabasco    

½ tsp. salt     

¼ tsp. black pepper   

½ c. mayonnaise

1 tsp. diced garlic

Preheat oven to 400^o. Spread pecans on foil lined* baking sheet.  Toast for 5 minutes.  Cool.  Chop.  Set aside.

In medium bowl, combine all ingredients. Mix until well blended.

Serve with TFM Original Entertainment crackers.

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Because Saturday would be busy with the Rex-Goliath event, I needed party ideas where customers could help themselves and I did not have serve.  I turned to a product I love - Earth & Vine's Red Bell Pepper & Ancho Chile Jam.  (I wish Fresh Market carried more of their products because they look and sound delicious.)  I got this recipe from a Fresh Market fund raiser tasting I poured at in Williamsburg, VA.  Yup, made a few changes.

Red Bell Pepper & Ancho Chili Cheese Ball

12 oz. TFM Cream Cheese

1½ tsp. Instant Gourmet Grande 
     Southwest seasoning

¼ c. + 2 Tbl. chopped fresh cilantro

1 (8 oz.) pkg.TFM Mexican Blend 
     shredded cheese, divided

1 Tbl. finely diced jalapeno, seeded

1 jar Earth & Vine Red Bell Pepper & Ancho Chili Jam

In a large bowl, combine cream cheese, seasoning, cilantro, 1 cup cheese, and jalapeno.  Mix until well blended.  Refrigerate 2 hours or overnight.

When ready to serve, remove cheese mixture from refrigerator and form into a ball.  Roll in remaining cheese.  Place on serving dish.  Pour jam over cheese ball.

Serve with TFM Original Entertainment crackers.

Customers enjoyed this recipe.  Earth & Vine's Red Bell Pepper & Ancho Chili Jam was a hit.  Everyone expects it to be very spicy, but it has a nice bit of heat with a little sweet.  

I'm not sure if Fresh Market is sold out of Instant Gourmet's Grande Southwest seasoning, or if they are no longer stocking it.  In either instance, use your favorite Southwest seasoning, or taco seasoning.  I just recommend you add a a little at a time and taste as you go until you get the flavor you enjoy. 

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Stonewall Kitchen has so many products that I enjoy and many that I want to try.  The following recipe is from their website.

Chutney Cheese Spread

1 jar Stonewall Kitchen 
     Mango Chutney

1 8 oz. pkg. TFM cream cheese, 
     softened

½ c. chopped green onions

½ c. chopped peanuts

½ c. TFM coconut chips

Spread cream cheese on a serving plate, forming a circle about 7 to 8 inches in diameter.

Empty entire jar of chutney on top of the cream cheese and spread evenly.

Garnish with onions, peanuts, then coconut.

Serve with TFM Original Entertainment crackers.  

I used salted peanuts. 

Wine Glass

My son saw this on the internet and thought of me.  Hmmm.  I wonder why?

Recipes: Easy Cheesy Toasts - Harvest Chicken Salad Sandwich

My TFM taste tasters told me I redeemed myself this weekend.  I'm afraid they weren't pumpkin fans and the tortellini was not their thing.  Luckily I was feeling the love from my customers last weekend and the pumpkin pasta sauce is almost sold out.

My two recipes for this past weekend follow.  Apologies for not having the Stonewall Kitchen's Spicy Corn Relish and selling out of Orange-Cranberry Marmalade.  They were ordered but not delivered.  Hopefully they will be on the truck ... Monday? When the Spicy Corn Relish comes in, it can be found the aisle with pickles and olives. 

From Stonewall Kitchen's website.

Easy Cheesy Corn Toast

1 c. Stonewall Kitchen 

     Spicy Corn Relish

1 c. finely shredded 

     Monterey Jack cheese

1 loaf French baguette, 

     sliced ¼ inch slices

¼ c. mayonnaise

½ tsp. granulated garlic

½ tsp. Crazy Jane salt

Preheat oven to 400^o F.

In a small bowl, mix Stonewall Kitchen Corn Relish, cheese, mayonnaise and garlic salt.

Place the slices on a cookie sheet.

Top each slice with a spoonful of the cheese and relish mixture.

Bake until bubbly and brown (approximately 8 minutes). Serve.

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Harvest Chicken Salad Sandwich

1 jar Stonewall Kitchen's 
     Orange-Cranberry Marmalade
TFM Rotisserie Chicken Salad
1 loaf TFM Multi-Grain 
     Pumpkin Bread, sliced

On one piece/side of bread spread marmalade.  Top with chicken salad and another piece of bread.

An enjoyable sandwich for work or school.  A great recipe for leftover Thanksgiving turkey.


For more recipes using these Stonewall Kitchen products you can go to their website and search by product.  

Recipes: Cheese Tortellini with Pumpkin Pasta Sauce

This weekend was all things pumpkin.  There are so many great products that have come in to The Fresh Market.  

Saturday the bakery baked Pumpkin Multi-Grain Boules.  So soft and delicious.  Sold out!  

The Chocolate Chip Pumpkin Pound Cake ... yummy!  

Pumpkin Salsa with Pumpkin Tortilla Chips - a real treat.  One customer suggested I serve the salsa over cream cheese.  (Something I always do with products but didn't think to do with the salsa.)  Customers said it tasted like pumpkin pie.

Pumpkin Butter - Mmmmm.

Lastly, the one recipe I prepared this weekend using TFM's Pumpkin Pasta sauce.  

Cheese Tortellini with Pumpkin Pasta Sauce
1 Tbl. olive oil
1 to 2 shallots, diced
2 cloves garlic, chopped
¼ tsp. nutmeg
11 sage leaves, chopped
1 (25 oz.) jar TFM Pumpkin Pasta Sauce
salt and pepper to taste
squeeze fresh lemon juice
1 pkg. Sidari's cheese tortellini
Parmesan cheese, grated
walnuts, toasted and chopped

In a hot, medium saute pan, heat olive oil. Add shallots and garlic. Cook until translucent. Add nutmeg, sage and pasta sauce. Simmer for 10 to 15 minutes to let flavors blend. Season with salt and pepper to taste. Add a squeeze of fresh lemon.

While sauce is simmering cook tortellini according to package directions.

To serve, place tortellini in serving bowl, or individual serving plates. Top with sauce and Parmesan. Garnish with walnuts.

Yields: 4 servings.

Upcoming Events

Just wanted to let you know about upcoming special events at Fresh Market Midlothian.  As soon as an event is scheduled, and I have more information, it will be in my weekly Wednesday "Wine and Food Tasting" post.

Thursday Tastings
Beginning next week (Oct. 10th), thru the end of the year, Thursdays will be added to the tasting schedule.  I will now post my "Wine and Food Tasting" on Wednesdays.  With Jenna no longer at Fresh Market, and Teneisha going on maternity leave,  I need to learn about the various cheeses.   What better way to learn, than taste and learn with you.  Thursdays will be wine and cheese.  A great way to discover new cheeses.  Last week, Humbolt Fog was a new discovery and hit.


Rex-Goliath Photo Labels
Come have  your photo taken and it will be placed on the bottle(s) of Rex-Goliath that you purchase.  A great gift idea for the holidays.


Save Me, San Francisco Wine Co.
I am VERY excited about this.  Save Me, San Francisco Wine Co. is from the band Train.  Proceedes from the sale of this wine are donated to support Family House, a non-profit organization providing temporary housing to families of seriously ill children receiving treatment at the University of California San Francisco Benioff Children’s Hospital.  These wines will be coming in to Fresh Market and it will be a competition between all the Fresh Markets in the region who will bring in the most donations.  Fresh Market Midlothian customers rallied for Junior Diabetes and the Midlothian store was FIRST in the region.  I have every confidence my wonderful customers will rally and help to make the Midlothian store #1 again while supporting a very worthy cause.  For more information on Save Me, San Francisco Wine Co. you can visit their website and watch their video.


October 26th & 27th
The last weekend in October Fresh Market will be sampling out some of their fall products.  On Saturday there will be Trick-or-Treating for children and candy at various tables.  Sunday I will be pouring wine.