Recipes: Blue Cheese Mustard Cheese Ball - Buttery Ham Spread - Gruyere Spread - Meatballs and Kielbasa in Sauce

Whew! The stress from sampling food this weekend is over.  I'm always fretting that a recipe will not be successful.  There's not enough wine to get me through   I'm relieved to say all the recipes were enjoyed by customers.  The added joy-joy came from selling out of product and running out of recipes.  

Nicole, TFM Cheese Specialist, told me that since the last time I sampled out my Gruyere Cheese Spread, many customers were requesting it.  She asked that I prepare it again for sampling.  So this wasn't the same as the last time I sampled it out, I served it with Original Pretzel Crisps.  These made the cheese spread the perfect game day treat.  This recipe was standout and hands down favorite of the two days.

Gruyere Cheese Spread

½ lb. Gruyere cheese, shredded

½ c. mayonnaise

1 Tbl. Stonewall Kitchen Caramelized Onion Mustard

Combine all ingredients in a medium mixing bowl.  Transfer to a serving bowl. 

Serve with Pretzel Crisps or TFM Entertainment Crackers.

Honestly, no one can get enough of this!  You have not idea how many times I heard, "I just have to have one more."

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This next recipe is from Stonewall Kitchen.  

Blue Cheese Herb Mustard Cheese Ball

2 (8 oz.) pkg. TFM cream cheese, 
     room temperature

1/3 c. Stonewall Kitchen 
     Blue Cheese Herb Mustard

3 green onion, chopped

3 oz. Point Reyes Blue Cheese, 
     crumbled

1 clove garlic, minced (optional)

Salt and pepper to taste

1 c. chopped pecans

Mix together until well combined the cream cheese, Stonewall Kitchen Blue Cheese Herb Mustard, green onion, blue cheese, garlic, salt and pepper.

Chill mixture one or more hours

Form the mixture into a ball and roll it into the chopped nuts.

Serve with TFM Entertainment Crackers or French Rounds.

A nice change from the cheese balls I've been preparing.  If you like blue cheese, you'll enjoy this.  Note:  I did not use garlic.

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In searching recipes I've gathered over the years, I came across this next recipe.  I first prepared it in 1998.  I changed it a tad by adding Stonewall Kitchen Caramelized Onion Mustard.  (Yes, I use this product a lot, but it's really delicious.)

Buttery Ham Spread

1 c. butter, softened

8 oz. TFM cream cheese, softened

16 oz. Mickleberry Ham, chopped

2 Tbl. Stonewall Kitchen Caramelized Onion Mustard

4 green onions, chopped

1 Tbl. fresh lemon juice

3/8 tsp. dried tarragon, crushed

Salt and pepper to taste
Garnish:  1/3 c. chopped Maille Cornichons

In a medium mixing bowl, beat butter and cream cheese until creamy.  Add remaining ingredients, except cornichons.  Spread onto a serving plate or bowl.  Garnish with cornichons.  

Serve with TFM Entertainment Crackers or French Rounds.

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Continuing with our meatballs and Kielbasa in sauce ... Friday I used Stonewall Kitchen Roasted Peach Whiskey Sauce.  Saturday was Stonewall Kitchen Bourbon Molasses Barbecue Sauce.

Meatballs/Kielbasa in Sauce 

1 pkg. Bove's meatballs, defrosted  
     or 1 pkg Kielbasa 

1 bottle of Stonewall Kitchen Sauce

In a medium bowl mix meatballs or kielbasa with half a bottle of sauce (or to taste).  Transfer to an oven proof dish and heat in a preheated 450^o oven for 20 minutes.  Serve.  You can also cook in a pot on the stove or a crock pot.

Tha'ts all for this weekend's recipes.  I am now going to make homemade ravioli.  After that chicken and kale with bacon for dinner.  Chef Matthew used kale yesterday and now I'm craving it.

Hope to see you next weekend.  I have some great recipes planned.  The stress for this will begin ... Thursday when I go in to TFM to prepare them.