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.  

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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.  

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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.

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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.

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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.

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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.