Recipes: Ginger Wasabi Tuna Canapes - Roasted Pineapple and Habanero Cole Slaw - Cheese Spread with Raspberry Salsa and Apple Chips - Hot Pepper Peach Preserves over Cream Cheese - Raspberry Mustard Pretzel Dip with Pretzel Crisps - Baked Salmon Recipe

As I said in yesterdays post - Saturday was like a cocktail party and everyone was chit-chatting with me and each other.  Customers enjoyed the wine and food sampling.  I was busy.  Product and wine sold.  It was great!


This first recipe is from Robert Rothschild Farms.  

NO!  These are NOT eyes.

Ginger Wasabi Tuna Canapes

¾ lb. TFM Fancy Tuna Salad

¼ c. Robert Rothschild Farm 
     Ginger Wasabi Sauce

1 English cucumber, sliced thin

TFM Nonpareil Capers

Pickled ginger, preferably pink in color

Baguette slices for serving

Blend tuna and Robert Rothschild Farm Ginger Wasabi Sauce. Spread Ginger Wasabi Sauce on each baguette slice. Top with a thin cucumber slice and spoonful of tuna mixture. Garnish with capers and pickled ginger.

Yields: 52 canapes 

This was a TFM Taste Tester and customer favorite.  But, I'll fess up now.  I did (slightly) modify Robert Rothschild's recipe. (For the original recipe go to Robert Rothschild Farm website.)

     1. I only had 3 hours to prepare food so I took a short cut and used TFM's Fancy Tuna Salad. 

     2.  I only used ¾ lb. TFM Fancy Tuna Salad and ¼ c. Ginger Wasabi Sauce as this was just a sampling. This was  half the amount in the original recipe. If you want more tuna on the canape I suggest doubling these two ingredients.   

     3. I wanted a little more of a kick from the Ginger Wasabi Sauce and decided to spread some on each baguette. 

     4. I use English cucumbers as they are not as watery and have fewer seeds.

     5. I used pink pickled ginger because the color gives the canape more eye appeal (remember you eat with your eyes first).  

Speaking of eyes ... Lastly, almost everyone that came to the table said, "oh, look at the cute eyes".  AGH!  They weren't eyes.  (But, I cannot lie, it did remind me of Cookie Monster on Sesame Street. UGH!)  I typically do everything in odd numbers.  But, flavorwise, 3 capers were too many and 1 caper too few.  That leaves 2 capers and obviously "eyes". (Coookie!)

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This next recipe also comes from Robert Rothschild Farms.

Roasted Pineapple and Habanero Cole Slaw

1 bag store-bought shredded slaw mix

1 c. Mayonnaise

1 Tbl. Dijon mustard

3 Tbl. Robert Rothschild Farms
     Roasted Pineapple & Habanero Dip

2 Tbl. Lemon juice

1 Tbl. red wine vinegar

Extra virgin olive oil, drizzled

In a large bowl, mix together the dressing ingredients.  Add shredded slaw mix and toss until combined. Season with salt to taste.

This is a nice side dish and a nice change from your basic mayonnaise cole slaw.  Seal of approval from my TFM Taste Testers.  Customers enjoyed.

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With only 3 hours to cook I need another easy party food.  So, I went with something that you do over cream cheese or cheese spread.  Don't let the name "Raspberry Salsa" fool you.  This is not fruity, but is very smoky. I think I'd enjoy this salsa on hamburgers.

Cheese Spread with Raspberry Salsa

1 lb. Adams Reserve Cheddar, 
     shredded

8 oz. cream cheese, softened

½ c. mayonnaise

1 jar Robert Rothschild Farm 
     Raspberry Salsa

TFM Apple Chips

Mix cheddar, cream cheese and mayonnaise together until thoroughly blended.  Place on a serving dish (form into a square or ball).  Top with Robert Rothschild Farm Raspberry Salsa.  Serve with TFM Apple Chips.

I was shocked with how many customers enjoyed this.  A favorite recipe. I SOLD OUT (I love those words) of Raspberry Salsa! I do get tired of crackers so decided on apple chips.  It was a nice hint of fruit with the smoky salsa.  Not to mention apple chips are a gluten free alternative. Customers love this idea.

I do wine tastings at TFM Parham on Tuesdays so I took this for a "test drive" to see if it was well received and needed tweeking, before preparing this at the Midlo store. All I did at Parham was put it over cream cheese.  Customers and employees enjoyed it.  Honestly, I prefer it over cream cheese.  I did try this with pecans and smoked almonds (for texture). Also using TFM's Lemon Chili Crackers.  None of those did anything for the recipe.  I thought about chopped scallions too - texture, color and flavor.  But, forgot to give that a try.  Oh, well.

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Hot Pepper Peach Spread (recipe posted March 2, 2014) is always a favorite.  Again my favorite words - SOLD OUT - of Hot Pepper Peach Preserves. 

What can I say.  EASY to prepare.  My taste testers enjoy.  Customers LOVE.  A sure hit!

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Last, a nice casual party food or snack.

Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip and Pretzel Crisps.  YUM!

Customers enjoyed.

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The Copper River salmon I prepared last night was delicious.  Thought I'd share the recipe.

Baked Salmon

6 to 7 oz. piece salmon

2 Tbl. butter

2 Tbl. panko bread crumbs

1 scallion, sliced

1/8 tsp. Old Bay Seasoning

1 clove garlic, minced

¼ tsp. salt

1 Tbl. chopped flat leaf parsley

Preheat oven to 350^o.

Place salmon on a baking sheet coated with oil.  

Mix remaining ingredients in a small bowl.  Top salmon with mixture.  Bake in oven for 18 to 20 minutes.  ENJOY!

Yields: 1 serving

Fetzer Sundial Charonnay was a perfect pairing!