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.

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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.

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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.