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| My label for my daughters stocking stuffer. |
Hopefully you were able to attend the Rex-Goliath event on Saturday. A good time was had by all.
Now for the recipes ...
The favorite recipe this weekend was Savory Goat Cheese Pesto Spread, a Fresh Market recipe from Fresh Flavors Holiday Recipe Book, 2010.
Savory Goat Cheese Pesto Spread
4 oz. goat cheese, softened
8.8 oz. Il Villaggio Mascarpone,
softened
¾ c. California Sun-Dried Tomato
Pesto
¾ oz. pkg. fresh basil, roughly
chopped
¼ c. pine nuts, toasted
Salt and pepper to taste
1 pkg. TFM French Rounds
This was a PERFECT pairing with Mark West Pinot Noir. It also paired nicely with Cecchi Chianti.
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Wild Hibiscus Flowers in Syrup are always fun. I saw this recipe and had to give it a try. I used my favorite Prosecco.
1 jar Wild Hibiscus Flowers in
Syrup
1 2/3 c. Riondo Prosecco
½ c. water
1 Tbl. Knox gelatin powder
Garnishes: whipped cream, dark
chocolate curls, maraschino cherries
To a mixing bowl add Prosecco and
½ cup Hibiscus syrup (no flowers).
In a small saucepan over low
heat, warm water and dissolve gelatin.
Do not boil. Pour into the wine,
through a sieve, and mix thoroughly.
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Stonewall Kitchen recipes never disappoint. Customers enjoyed this.
Cheese Ball
16
oz. cream cheese, softened
½
c. Stonewall Kitchen
Old Farmhouse Chutney
Old Farmhouse Chutney
¼
c. diced scallion
1
clove garlic, chopped
dash
of salt
dash
of pepper
½
c. Colby cheese, shredded
½
c. Monterey Jack cheese, shredded
½ c. chopped, toasted pecans
Mix
together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt and
pepper. Fold
in the Colby and Monterey jack cheeses.
Form
the mixture into a ball and roll it into the chopped pecans.
The Deli sells Colby and Monterey Jack cheeses. They also sell a Colby-Monterey combined cheese. I used 1 cup Colby-Monterey. Then all I had to do was shred one block of cheese and not two (not that shredding two is such an issue).
The Deli sells Colby and Monterey Jack cheeses. They also sell a Colby-Monterey combined cheese. I used 1 cup Colby-Monterey. Then all I had to do was shred one block of cheese and not two (not that shredding two is such an issue).
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I do enjoy baked and warm Bries. I am especially partial to warm Brie as they take no time at all to prepare. I needed a change of pace from the fruity Bries I've been sampling (as tasty as they were), so I prepared my favorite Brie for customers. It was a hit.
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| Wildly Delicious Peppercorn Shallot Sea Salt |
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| Urbani White Truffle Oil |
Warm Brie with White Truffle Oil
1 small Ile de France wheel of Brie
Preheat oven to 400o.
Cut top off Brie and place brie on a baking sheet. Bake in a preheated oven for 5 to 6 minutes to soften*. Remove from oven and place on a serving dish. Sprinkle with Peppercorn Shallot sea salt to taste. Drizzle with truffle oil. Garnish with sliced almonds. Serve.
*If you leave this in the oven too long the Brie will ooze all over.
1 bottle Urbani White Truffle Oil
Wildly Delicious Sea Salt - Peppercorn Shallot
¼ c. sliced almonds, toasted
Cut top off Brie and place brie on a baking sheet. Bake in a preheated oven for 5 to 6 minutes to soften*. Remove from oven and place on a serving dish. Sprinkle with Peppercorn Shallot sea salt to taste. Drizzle with truffle oil. Garnish with sliced almonds. Serve.
*If you leave this in the oven too long the Brie will ooze all over.
Creamy Brie, the earthiness of truffles, a touch of salt ... delicious.
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Another chanbge of pace from Brie is Camembert. Once again, Stonewall Kitchen had a delicious recipe.
Warm Camembert with Rosemary
1 small wheel of Camembert cheese
2 Tbl. toasted and chopped pecans or
walnuts
Warm Camembert with Rosemary1 small wheel of Camembert cheese
2 Tbl. toasted and chopped pecans or
walnuts
½ c. Stonewall Kitchen
Roasted Garlic Onion Jam
Roasted Garlic Onion Jam
½ tsp. chopped rosemary
Preheat oven to 350o. Prepare a baking sheet by greasing lightly or lining with parchment paper.
Cut off the top of the Camembert cheese.
Spread the jam over the top of the cheese. Sprinkle jam with rosemary and nuts.
Place on baking sheet and bake 20 minutes or until the cheese is warm and soft. Transfer cheese to a serving dish. Serve with crackers or TFM French Rounds.
Preheat oven to 350o. Prepare a baking sheet by greasing lightly or lining with parchment paper.
Cut off the top of the Camembert cheese.
Spread the jam over the top of the cheese. Sprinkle jam with rosemary and nuts.
Place on baking sheet and bake 20 minutes or until the cheese is warm and soft. Transfer cheese to a serving dish. Serve with crackers or TFM French Rounds.
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While wandering through the cheese section of BJ's I saw Stonewall Kitchen had a cheese duo. One cheese was goat cheese/cranberry horseradish. The other was feta/roasted garlic onion. My first thought - I can do this at Fresh Market. I am happy (and relieved) to say, my take on these was successful. (Let's face it. If it wasn't successful customers would not have sampled it and it surely wouldn't be posted here.)
Feta-Roasted Garlic Onion Jam Spread
4 oz. cream cheese, softened
4 oz. crumbled feta cheese
2 Tbl. Stonewall Kitchen
Roasted Garlic Onion Jam
Place all ingredients in a mixing bowl. Mix until thoroughly blended. Transfer to a serving bowl. Serve with your favorite cracker or TFM French Rounds.
Of the two cheese spreads, this was the favorite.
Goat Cheese-Orange Cranberry Marmalade Spread
4 oz. cream cheese, softened
4 oz. goat cheese
4 Tbl. Stonewall Kitchen
Orange Cranberry Marmalade
Place all ingredients in a mixing bowl. Mix until thoroughly blended. Transfer to a serving bowl. Serve with your favorite cracker or TFM French Rounds.
Of the two cheese spreads, this was the sweetest. I probably should have added a tad of horseradish, but my time for playing with the recipe ran out. None-the-less, customers enjoyed this version.
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Ham
and Swiss Spread
Bacon
Cheddar Spread
Port Wine Cheese Ball
The cheese department asked me to sample their selection of Pine River cheeses. I'm no Plain Jane and couldn't just do a container of cheese. I had to give it some pizzazz. Customers enjoyed all three and I can't say there was a favorite.
Ham
and Swiss Spread
1 (15 oz.) container Pine River
Swiss Almond cheese,
softened
Swiss Almond cheese,
softened
¼ lb. Black Forest Ham,
sliced 1/8-inch thick
sliced 1/8-inch thick
½ tsp. Coleman’s mustard
½ tsp. Worcestershire sauce
¼ c. diced red onion
2 Tbl. mayonnaise
Salt and pepper to taste
TFM smoked almonds, roughly
chopped
TFM Entertainment crackers
Dice ham and place in a medium
mixing bowl. Add remaining ingredients,
except almonds and crackers. Mix until
thoroughly blended. Transfer to a
serving bowl. Garnish with smoked
almonds. Serve with TFM Entertainment
crackers.
Bacon
Cheddar Spread
1 (16 oz.) container Pine River
Sharp Cheddar cheese,
softened
Sharp Cheddar cheese,
softened
1 pkg. (12 slices – 2.52 oz.)
Smithfield Fully Cooked
Thick Slice Applewood
Smoke Bacon
Smithfield Fully Cooked
Thick Slice Applewood
Smoke Bacon
¼ c. diced scallion
¼ c. mayonnaise
½ tsp. Worcestershire sauce
TFM smoked almonds, roughly
chopped
TFM Entertainment crackers
Cook bacon to desired crispness and drain
on a paper towel. Crumble into a medium
mixing bowl. Add remaining ingredients,
except almonds (and crackers). Mix until
thoroughly blended. Transfer to a serving
bowl. Garnish with smoked almonds. Serve with TFM Entertainment crackers
Isn't everything better with bacon?
Port Wine Cheese Ball
1 container Pine River
Port Wine Cheese
Port Wine Cheese
.37 lb. TFM Gourmet Snack Blend
Remove cheese from container and shape cheese into a ball. Roll in snack blend. Transer to a serving dish and serve with TFM Entertainment crackers.
I did pick the nuts out of the Snack Blend and gave them a rough chop. I then added them back to the cranberry and pumpkin seeds, and tossed them together before rolling the cheese ball in it.
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This last recipe is from The Fresh Market's recipe booklet Fresh Flavors Easy Holiday Recipes, December 2013. This is my version, not the one in the booklet.
Seven Daughters Rich Red Sangria
1 bottle Mark West Pinot Noir, chilled
2 c. TFM Sparkling Lemon Mineral Water, chilled
½ c. sugar
½ c. TFM Peach Lemon European Soda, chilled
1 orange, sliced
1 lemon, sliced
1 green apple, sliced
Just before serving combine all ingredients in a large pitcher and stir to combine. Serve.
Seven Daughters Rich Red Sangria
1 bottle Mark West Pinot Noir, chilled
2 c. TFM Sparkling Lemon Mineral Water, chilled
½ c. sugar
½ c. TFM Peach Lemon European Soda, chilled
1 orange, sliced
1 lemon, sliced
1 green apple, sliced
Just before serving combine all ingredients in a large pitcher and stir to combine. Serve.
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