Recipes: Hibiscus, Warm Brie and Almond Crostini - Roast Beef and Arugula Bites - Burrata Crostini - Suzanne's Dipping Oil - Warm Brie - Spiced Orange Pomegranate Cranberry Glaze - White Truffle Porcini Torcetti

Christmas cookies are baked.  Homemade ravioli is finished and ready to cook for dinner.  Here I sit with a glass of wine finishing this post.

WOW!  Such a busy three days.  It's hard for me to keep up with the food and it sure doesn't last long at the tastings. So as Dr. Oz says at the end of his show, "in case you missed it"  .... here are the recipes I prepared.  

The first recipe, Hibiscus, Warm Brie and Almond Crostini, was a hands down favorite. I was thrilled to hear "this is delicious".  Not only was this delicious, but it was colorful for the holidays; white, red and green. Wild Hibiscus in Syrup is such a fun and unique ingredient. I'm happy to say I SOLD OUT.  Hopefully you picked up the Wild Hibiscus brochure with recipes.  If not, please ask me for one, I keep them at the store.

I'm not a photographer.

Hibiscus, Warm Brie & Almond Crostini

1 jar (8.8 oz.) Wild Hibiscus 
     Flowers in Syrup

8 oz. wheel Brie

1 French baguette, ¼-inch sliced

¾ c. sliced almonds, with skin

Garnish: snipped chives

Preheat oven to 450^o.

Drain Hibiscus flowers and reserve syrup.  Cut each flower in petals.  

Cut brie into ¼-inch-thick slices, covering about ¾ of a baguette slice.  Place on a baking sheet.  Sprinkle almonds on the brie.  Bake until the brie is soft, about 4 to 6 minutes.  Drizzle each baguette slice with reserved syrup.  Garnish with chives.  Top each one with a piece of hibiscus. Serve immediately.  

*****************

Wildly Delicious Roasted Garlic Sea Salt

Wildly Delicous Lemon & Thyme Sea Salt

Wildly Delicious Peppercon Shallot Sea Salt

While doing my tasting at Fresh Market Parham, I saw these wonderful little jars of sea salt by Wildly Delicious. I enjoy finishing food (chicken, fish, pork, beef, pasta, salads, etc.) with flavored sea salts.  I had to use these on hors d'oeuvres for customers to taste.  Unfortunately, at the Midlothian store we don't have room on the shelf for these.  So if you want to purchase them, please ask for them.

The next two recipes require assembly with a little bit of cutting.  I don't think it gets any easier than this.  Tastey and simple little bites.  A hit with customers.

Roast Beef and Arugula Crostini

15 slices deli roast beef

1 clam shell baby arugula

1 jar Robert Rothschild Horseradish Sauce

French Baguette, sliced ¼-inch

1 jar Peppercorn & Shallot Sea Salt

Place baguette slices on a serving dish.  Top each slice with 3 to 4 arugula leaves.  Top with 1/3 slice of roast beef.  Sprinkle with sea salt.  Top with horseradish sauce.  Serve.

Robert Rothschild Horseradish Sauce is creamy deliciousness. Just the right amount of horseradish.  Nice with the arugula.  Perfect accompaniment for the standing rib roast Fresh Market had on sale.

Burrata and Arugula Crostini

1 container Bel Gioioso Burrata

1 clam shell baby arugula

Olive oil

1 jar Roasted Garlic Sea Salt

TFM Garlic Parmesan French Rounds

Slice each ball of Burrata into 5 slices.  Set aside.

Lay French rounds on a flat surface.  On each round place 4 arugula leaves. Top with burrata.  Drizzle with olive oil.  Garnish with ­­­­sea salt.  Serve.

I love Burrata.  It's so creamy.  This crostini is flavorful and has a lot of texture.  An option for this crostini is to top it with Prosciutto de Parma.  

*****************

Mom's friend Suzanne gave me the following recipe.  This was another customer favorite.   

Suzanne’s Dipping Oil

4 c. olive oil

¼ lb. sun dried tomatoes in oil, chopped

¼ c. garlic, chopped

½ c. chopped shallots

¼ c. chopped flat leaf parsley

.66 oz. clamshell basil, chopped

1 c. grated Parmigiano Reggiano

Roasted Garlic Sea Salt, to taste

pepper, to taste

French or Italian bread

Use fresh ingredients, not dried herbs.

Mix all ingredients together, keep refrigerated until ready to serve. 

Serve with cubed or sliced pieces of crusty French or Italian bread.

Note:  Prepare at least a day in advance so flavors can blend.  


When I prepared this recipe I cut the amount of garlic in half.  For me this was still a tad to garlicky.  However, customers enjoyed the amount of garlic.  After serving this on Saturday there was a little left over (mostly the herbs and cheese, and not as much olive oil).  In the interest of recipe testing, I took some home and prepared cheese tortellini for dinner.  I topped it with this dipping sauce and some Shallot & Peppercorn Sea Salt.  Yummy.

*****************

In order to keep a variety of samples on my table I prepared Warm Brie.  Talk about quick and easy.  I was able to do this as needed and topped it with what ever product I thought customers would enjoy tasting.   I used two toppings this weekend.  Both were from Stonewall Kitchen  - Holiday Jam (SOLD OUT) which I garnished with pecans and Orange Cranberry Marmalade  garnished with sliced almonds.   Both were oh, so tasty.

Baked Brie Variations

1. TFM Take-and-Bake Brie.  Order from Fresh Market and bake.

2. Brie in a boule - Place boule on a flat surface.  Lay Brie on top of boule and using a serrated knife run it around the circumference of the Brie, cutting a hole in the boule. Remove Brie and hollow out the bread so Brie will fit snuggly.

Cut top off Brie and place in hole of bread.  Place on baking sheet and bake in a preheated 400^o oven for 15 to 20 minutes. Remove from oven.  Top with your favorite chutney or jam. Garnish with nuts.  Serve.

3. Brie in puff pastry – Defrost according to package directions.  Unfold one puff pastry sheet on a flat surface.  Place Brie in center of sheet and top with your favorite chutney or jam, and garnish with nuts. Fold pastry up over cheese and topping to cover.  Trim any excess pastry.  Make sure you have the pastry sealed so nothing leaks out.  Place on a greased baking sheet and bake in a preheated 400^o oven for 20 to 25 minutes. Let stand 10 to 15 minutes before serving.

4. Warm Brie – Cut top off Brie and place brie on a baking sheet.  Bake in a preheated 400^o oven for 5 to 6 minutes to soften*.  Remove from oven and  place on a serving dish.  Top with your favorite chutney or jam.  Garnish with  nuts.

*If you leave this in the oven too long the brie will ooze all over.

*****************

Spiced Orange Pomegranate Cranberry Glaze 

1 jar TFM Pomegranate Cranberry Chutney   

1 jar TFM Orange Marmalade                       

1/3 c. Coleman’s prepared mustard        

4 tsp. cinnamon

1 Tbl. ground ginger

In a bowl, mix together all the ingredients until well blended.

Serve as a ham glaze.

*****************

I had the opportunity to taste the following recipe that Chef Matthew prepared on Saturday.  I have to include it here because I love it and think it's excellent. Creamy and earthy flavors.  Preparation was easy, easy, easy.  I don't know what customer feedback was, but he sold out of the Truffle and Porcini Sauce so it had to be good.

White Truffle Porcini Torcetti

1 lb. TFM Torcetti Pasta, cooked 

     according to package directions 

     and drained

6 oz. can Urbani Truffle Thrills - 

     White Truffles and Porcini Sauce

¼ c. Parmesan cheese

pepper, to taste

Italian parsley, chopped, to taste

Pour Urbani sauce into a medium saucepan and heat on medium-low until warmed through, about 1 to 2 minutes. Add cooked pasta, toss to coat and place on a serving platter.  Sprinkle with grated parmesan cheese and season with fresh cracked pepper and chopped Italian parsley.  Serve immediately. 

As soon as I tasted this I knew I was going to prepare this AND add cooked lobster tail.  I was in heaven just thinking about it.

  

Food & Wine Pairing Class

Class set-up

I'm back home in Virginia and planning this weeks wine and food sampling.  I'll have it posted tomorrow.

The class at the Culinary Institute of America was so much fun.  Enjoyed tasting the food and wine pairings.  A great refresher class and learned a few things as well.  I'm going to try and have at least one cheese to pair with my wines for each tasting.  We'll see how I do.


  

Dave (my husband), myself, Dad, and Mom

Recipes: Fruit and Nut Goat Cheese - Apple Cranberry Pear Baked Brie - Honey Cinnamon Butter

I LOVE my job and for oh so many reasons.  It goes without saying, who wouldn't enjoy food and wine.  Tom gives me creative license on the food and lets me select the wines on Thursdays.  Employees are very friendly and are my taste testers. And, last but DEFINTELY not least, I have GREAT, loyal customers!  

Janet & I

Pat & I

At Friday's tasting I was flying high so I have to share ... two of my great customers (who I also consider friends), gave me an early Christmas gift.  Pat and Janet gave me a black chefs apron on which THEY embroidered "The Wine Lady".  It was perfect!  However, they also said that I wouldn't have to wear my "little house on the prairie" apron.  The guys in the meat department said I looked like June Cleaver.  Sheez. I thought I was rocking that apron. 

I also want to thank all the customers who purchased Save Me San Francisco wines.  My Fresh Market has very generous and supportive customers.  You were there for JDRF and now for Family House. Thank you for supporting worthy causes.


Now on to the promised recipes.

This first recipe is in the current issue of Fresh Market's Inspriations.  It looked easy.  Sounded delicious. I wanted to prepare it for my customers.  Great for holiday parties.  Customers enjoyed.

Fruit and Nut Goat Cheese

4 oz. log goat cheese, slightly softened
1/3 c. pecans, finely chopped
1/3 c. Blackberry Patch Raspberry Fruit Syrup
1 box TFM Entertainment crackers

Place chopped pecans on a small plate.  Roll goat cheese in the pecans, coating all sides and place on a small serving dish.  Pour Blackberry Patch syrup over the top of the goat cheese.  Serve at room temperature with TFM crackers.

Serves: 4 to 6

Here are two tips:
     1.  I only coated 3 sides with pecans.  I left the bottom of the goat cheese pecan-less.
     2. Use disposable gloves to prepare this.  At Fresh Market I use disposable gloves when preparing food (yes, I have to).  BUT, I also use them at home.  It saves me from having to clean under under my fingernails and it makes me less timid when preparing food.  I really hold on to that goat cheese log and press those pecans in.  (When having to rub seasoning over meat the gloves also allow me to really rub it on.)

Blackberry Patch Raspberry Fruit Syrup can also be used on pancakes, crepes, ice cream, cheesecake, etc.

*****************

What can I say about the next recipe...?   This was a customer favorite and the Earth & Vine Apple Cranberry Pear Chutney SOLD OUT.  I think this says it all.  Not to take away from Fresh Market's "Take and Bake" brie, but this recipe is definitely "easy-BRIEsy" and a nice alternative to preparing a last minute baked brie (no need to roll out puff pastry).

FYI - Richard (grocery manager) brought Earth & Vine's Apple Cranberry Pear Chutney into the store at my request.  Fresh Market does not have room on the shelves to stock it.  If you are interested in this product for the holidays please let Richard or I know and Richard will order some in.  However, don't wait until the last minute to request this.  We need at least two weeks order time.

Apple Cranberry Pear Baked Brie
1 Brie round (small or large)
1 jar Earth & Vine Apple Cranberry Pear Chutney
1 boule (make sure it can hold the size Brie you are using)
1/3 c. fancy pecan pieces, chopped walnuts or sliced almonds

Place boule on a flat surface.  Lay Brie on top of boule and using a serrated knife run it around the circumference of the Brie, cutting a hole in the boule.  Remove Brie and hollow out the bread so Brie will fit snuggly.

Cut top off Brie and place in hole of bread.  Place on baking sheet and bake in a preheated 400 degree oven for 15 to 20 minutes. Remove from oven.  Top with Chutney and nuts.  Serve.

Tip:  If you don't have time to prepare a baked brie, you can  take TFM Original Entertainment crackers, top with a slice of brie and E&V's Apple Cranberry Pear Chutney.

At Thursday and Friday's tasting I used the Multi-grain Pumkin Bread and topped the Brie with pumpkin seeds.  Friday and Saturday's tasting I used the Neo-Tuscan Boule and topped with fancy pecan pieces.

*****************

For me, the last recipe falls under "who knew?!"   I've never tasted Stollen or Panetone.  Maybe other customers wonder what they taste like.  Well, if you know me - let's sample it out!  But, with bread, I need butter.  AND if you know me, food can't just be "basic", so I prepared a honey-cinnamon butter.  Who knew this would be a customer favorite and darn close to WOW?

Honey-Cinnamon Butter
1 stick butter, softened
3 Tbl. orange blossom honey
3/8 tsp. cinnamon

Place all ingredients in a bowl and using a mixer, beat until thoroughly blended.  Refrigerate until serving.

Recipes: Sesame Cream Cheese - Apple Cider Sangria - Products Sampled Over Cream Cheese

Over Cream Cheese.  That was the theme for this weekend.  I love this sampling and I do it at least once every year with products I think customers would enjoy tasting.  I use cream cheese as a way to sample the products, but so many customers say they use these ideas for parties. So, as of this weekend, I began pairing the cream cheese and product with a garnish.  I don't think party food gets any easier than this.  Ready ...

First, Sesame Cream Cheese.  This has been a family favorite for years and a customer favorite ever since I started sampling it out.  When customers ask what the sample is and I tell them cream cheese marinated in soy sauce they have a hard time believing the cream cheese doesn't get mushy.  Not to mention, that it would even taste good.  They taste it and love it.  A definite favorite.

Sesame Cream Cheese

8 oz. TFM cream cheese

Tamari Soy sauce

Water

4 Tbl. white sesame seeds, toasted
1½ Tbl. black sesame seeds 
     (optional*)

Sesmark rice crackers

Place cream cheese in a container that will hold it with a little room all around.  

In a measuring cup, add a 75/25 mixture of Tamari and water.  (If marinating for 4 to 6 hours use Tamari without water.) You want enough to add to the cream cheese in the container, just to where the cream cheese begins to float.   Add mixture to cream cheese. Cover and refrigerate overnight, turning half way through.   

Mix white and black sesame seeds together in a medium dish.  Remove cream cheese from soy sauce and coat with sesame seeds.  Place on serving plate. Serve with rice crackers.   


*If not using black sesame seeds, then use an additional 1½ tablespoons white sesame seeds.

*****************

Next is Apple Cider Sangria.  As I was leaving for work Thursday my daughter, Sarah, was browsing  stumbleupon.com. I told her if she ever came across any recipes for appetizers that looked good to let me know.  She then showed me a recipe for Apple Cider Sangria.  Sounded like fun and when I got to Fresh Market I played with the recipe to make it work for the store (I cannot use liquor).

Apple Cider Sangria
1 bottle Casillero del Diablo Sauvignon Blanc or 
     Kendall-Jackson AVANT Chardonnay, cold
2½ c. Murray's Apple Cider, cold
1 c. TFM Pink Ginger Limited Edition French Soda, cold
2 red apples, diced

Place all ingredients in a pitcher.  Serve.  

Note: I do not recommend using a Sauvignon Blanc from New Zealand.  The grapefruit flavor profile would be too bold.  

Thursday I prepared this with Sauvignon Blanc and 1½ cups Pink Ginger.  Friday I prepared this with AVANT Chardonnay and 1 cup Pink Ginger.  Cutomers enjoyed it both days.  I reduced the Pink Ginger on Friday in the hopes of making the flavor a tad less ginger.  I did not see a noticable difference.

As an aside, I had the diced apples in an infuser in the pitcher.  I hated to throw them out.  I put the diced apples in a bowl, with some cinnamon and honey.  Tasty. 

*****************

The first product over cream cheese is Robert Rothschild Pineapple & Habenero Dip.  A great product for seafood, chicken, pork and on its own with tortilla chips.  I wanted to sample this out Thursday, Friday and Saturday, but I sold out on Friday.  I would say this was a customer favorite.

Pineapple & Habanero Spread
1 jar Robert Rothschild Pineapple & 
     Habanero Dip
8 oz. TFM Cream Cheese
½ c. salted peanuts, coarse chop
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Top with ½ a jar of Pineapple & Habanero Dip.  Garnish with peanuts.  Serve with TFM Entertainment Crackers.

While I was cleaning up Friday night I thought chopped smoked almonds might also be a nice garnish.  Next time I sample this out I'm going to give it a try. 

This product is with the salsas in the isle with tortilla chips.

*****************

Robert Rothschild Coconut Mango Tequila Sauce is next over cream cheese. A little spicy and a tad sweet.  Perfect for seafood, chicken and pork.  I think it would be great with Fresh Markets Coconut Shrimp.

Pineapple Coconut Mango Tequila Sauce over Cream Cheese
1 jar Robert Rothschild Pineapple   
     Coconut Mango Tequila Sauce

8 oz. TFM Cream Cheese
½ c. TFM Toasted Coconut Chips
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Top with ½ a jar of Coconut Mango Tequila Sauce.  Garnish with coconut chips.  Serve with TFM Entertainment Crackers.

The TFM Coconut Chips are delicious on their own.  I've also used them in my Tropical Pound Cake recipe.  Use as ice cream topping too. 

*****************

If you want all spicy and no sweet, then this next flavorful sauce is for you.  TFM Mango Coconut Pepper Sauce.  Another product I wanted to sample out for Friday and Saturday, but sold out on Friday.  A definite customer favorite.

Coconut Mango Pepper Sauce Spread
1 jar TFM Mango Coconut Pepper Sauce

8 oz. TFM Cream Cheese
½ c. TFM Toasted Coconut Chips
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Top with ½ a jar of Mango Coconut Pepper Sauce.  Garnish with coconut chips.  Serve with TFM Entertainment Crackers.

*****************

This next product sampling is what started the "over cream" cheese sampling for me.  Dr. Pete's Praline Glaze.  Perfect for ham. This is a customer favorite and as with my past samplings of it ... SOLD OUT. 

Dr. Pete's Praline Glaze Spread
1 jar Dr. Pete's Praline Glaze

8 oz. TFM Cream Cheese
½ c. fancy pecan pieces
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Sprinkle with pecan pieces. Top with ½ a jar of Dr. Pete's.  Serve with TFM Entertainment Crackers.

*****************

Spiced Orange Marmalade Glaze Spread
1 jar Stonewall Kitchen Spiced Orange 
     Marmalade Glaze

8 oz. TFM Cream Cheese
½ c. sliced almonds, toasted
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Top with ½ a jar of Spiced Orange Marmalade.  Garnish with almonds. Serve with TFM Entertainment Crackers.

*****************

The last product sampled was TFM Pomegranate Cranberry Chutney and Greek Cream Cheese & Greek Yogurt. 

Pomegranate Cranberry Chutney Spread
1 jar TFM Pomegranate Cranberry Chutney

8 oz. Greek Cream Cheese & Greek Yogurt
½ c. fancy pecan pieces
TFM Entertainment Crackers

Place cream cheese on a serving plate.  Top with ½ a jar of chutney.  Garnish with pecan pieces.  Serve with TFM Entertainment Crackers.

The Greek Cream Cheese & Greek Yogurt was a hit.  It has a very nice flavor.  I love TFM Pomegranate Cranberry Chutney on chicken salad.  I've sampled it out on Harvest Chicken Salad Sandwich #2. So seasonally delicious.