Wine and Food Sampling - January 1st & 2nd

I'm taking Friday and Saturday off.  

My next tasting will be Tuesday, January 5th.

Wishing you a healthy, Happy New Year!

Wine and Food Sampling - December 29th & 30th

Tuesday, December 29th (3:00 to 6:00 PM)  
(Huguenot Store)

Food  

• Wild Hibiscus Flowers in Syrup
• Romanoff Caviar

Wines

• Bubbles
• Bubbles
• More Bubbles
• Jackston-Triggs Ice Wine

Wednesday, December 30th (3:00 to 6:00 PM)  
(Huguenot Store)

Food  

• (Not sure what I'll sample.)

Wines

• (Will post as soon as I'm told what to pour. I'm guessing ... Bubbles.)

Sale wine

Saint Hilaire 

Recipes: Bacon Cheddar Spread #2 - Asaigo Garlic Spread

Oops!  Forgot to post the new recipes from this past week.

With everything disappearing from the store shelves, my sampling choices were limited.  Plan A and Plan B were no go.  That left me with Plan C - I went with what I thought was a recipe more appropriate for a Super Bowl party than a holiday party. Boy was I wrong.  This recipe was a HUGE hit!  Sold out of Pine River Sharp Cheddar.  Then customers purchased Pine River's Swiss Almond to use in this recipe and we sold out of that too.  Who knew?!

Bacon Cheddar Spread #2

1 (16 oz.) container Pine River Sharp Cheddar cheese, softened

1 jar real bacon bits

¼ c. diced scallion

¼ c. mayonnaise

½ tsp. Worcestershire sauce

TFM smoked almonds, 

     roughly chopped

Place all ingredients, except almonds in a mixing bowl. Mix until thoroughly blended.  Transfer to a serving bowl.  Garnish with smoked almonds.  Serve with your favorite crackers.

I think next month, when I do Super Bowl party recipes, I'll prepare this with Pine River's Swiss Almond.

*****

This next recipe was hit or miss with customers.   If you enjoy Asiago then this was enjoyable.  Sold most of Pine River's  Aged Asiago cheese.

Asiago Garlic Spread

1 (16 oz.) container Pine River 

     Aged Asiago cheese, softened

½  jar Stonewall Kitchen 

     Roasted Garlic Bread Spread

Mix both ingredients together in a medium mixing bowl, until thoroughly blended.  Transfer to a serving bowl.  Serve with your favorite crackers.

Customers thought this would have an overpowering garlic flavor.  If anything, it was VERY Asiago flavored (for me overpowering).  I think next time I'll try this with Stonewall Kitchen's Sun-Dried Tomato Pesto or Artichoke Pesto.

Wine and Food Tasting - December 26th

I hope everyone had a joyous Christmas.

No wine tasting today.  

I'm taking the weekend off.

I'll be back at the store, 

Tuesday, Dec. 29th 

and 

Wednesday, Dec. 30th.

Wine and Food Tasting - December 23rd

Tis the Season!  After my tasting last night, I wandered the isles in search of products for easy, delicious recipes.  Everything I wanted to prepare was either sold out or only a few jars remained.  Caviar was on the top of my list.  When I go in this morning I'll have to play with the cheese and see what I come up with.

Wednesday, December 23rd 
(Huguenot Store)

Food  

• Caviar Spread 
• Bacon Cheddar Cheese Ball
• (What ever I create that gets my TFM Taste Tester Seal of Approval.)

Wines (12:00 to 2:45 PM)

• Ruby Sky Chardonnay
• MacMurray Pinot Noir
• Saint-Hilaire Brut
• Martini & Rossi Asti Spumante

Wines (3:00 to 6:00 PM)

• (Do not know what my distributor will have me pour.)
• Mumm Napa Brut
• Rosa Regale

Wine and Food Tasting - December 22nd

Tuesday, December 22nd (1:00 to 4:00 PM)  
(Huguenot Store)

Food  

• Not sure if what I requested came in on the truck.  Tis the season for the warehouse to be out of everything I want to prepare.

Wines

• Chandon Brut
• Clos du Bois Chardonnay
• Clos du Bois Rouge (I'll do a vintage comparison)

Wne and Food Tasting - December 18th & 19th

Friday, December 18th (3:00 to 6:00 PM)  
(Commonwealth Pkwy. Store)

Food  

• Wild Hibiscus Flowers in Syrup
• Filled with Mascarpone
• Goat Cheese, Ginger, and Almonds

Saturday, December 12th (1:00 to 4:00 PM)  
(Huguenot Store)

Food  

• Stonewall Kitchen over Brie/Goat Cheese/Fromage d'Affinois/Cream Cheese
• Apple Cranberry Chutney
• Peach Amaretto Jam with Pecans
• Strawberry Jam with Basil
• Hot Pepper Jelly
• Cream Pesto Cheese Torte with Red Bell Pepper and Ancho Chile Jam

Wines

• (Will post as soon as I'm told what to pour.)

Tuesday, December 22nd and Wednesday, December 23rd I will be at the Huguenot store with wine and food.  I will post on Monday.

Stock-Up Saturday Sale wine

Gravelly Ford
Chardonnay, Pinot Noir, Cabernet, Zinfandel
Sale Price - 2/$12

Wine Tasting Tuesday - December 15th

Tuesday, December 15th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• Cheese
• Meatballs with
• Stonewall Kitchen Apple Jalapeno Jelly
• Kalbi Bulgogi Sauce

Wines

• (When I go in to the store tomorrow I'll pick a couple white and a couple red.  Maybe even some bubbles?  Something sweet?  Have to see what we have.)

Recipes: Artichoke Pesto Spread - Apple Cranberry Turkey Salad - Orange Cranberry Marmalade over Fromage d'Affinois

Tis the Season!  

Bruce took my picture with my cork Christmas trees.  Everyone who see's them just loves them.  They are perfect for me!

I have been so busy with food sampling, time is getting away from me.

Here are the recipes from Saturday.

The hands down favorite ...

Orange Cranberry Marmalade over Fromage d'Affinois
1 jar Stonewall Kitchen 
     Orange Cranberry Marmalade
1 wedge Fromage d'Affinois
2/3 c. Gourmet Nut Blend


Place Fromage d'Affinois on serving plate.  Top with marmalade to taste.  Garnish with nut blend, to taste.  Serve.

This was so easy and so flavorful.  SOLD OUT of the marmalade.  The nut blend is nice too - cranberries, pecans, cashews, and pistachios.

*****

Artichoke Pesto Spread

8 oz. TFM cream cheese, softened

1 jar Stonewall Kitchen 

     Artichoke Pesto

¼ c. sundried tomatoes, chopped

½ c. grated Parmesan cheese

In a medium mixing bowl add cream cheese and pesto.  Mix until well blended.  Transfer to serving plate.  Top with Parmesan. Garnish with sundried tomatoes.

When I prepared this at the store, I used ¼ cup Parmesan.  After my tasting I had some Parmesan left in my prep area and put it on the spread.  It was oh, so much better.  I think increasing the amount of Parmesan to ½ cup (like a small blizzard) would be better, but you can do it to taste.

*****

This next recipe is from Stonewall Kitchen.  I thought it would be a good recipe for using your leftover turkey from the holidays.

Apple Cranberry Turkey Salad

2 c. cooked turkey  or chicken breast, diced

1 box plain couscous with cranberries, cooked 

according to package directions

1 c.  pecans, chopped and toasted

1 apple, cored and diced

2 scallion, diced, including greens

1½ jars Stonewall Kitchen Apple Cranberry Chutney

Combine turkey/chicken, couscous, pecans, apples, and scallions in a medium bowl.  Add chutney and mayonnaise.  Mix well.  Season with salt and pepper to taste.

I used chicken at the  store.  Also, I think a whole apple is too much. ½ to ¾ of an apple would be better.  

Recipes: December 12th

I'll post recipes later today, tomorrow at the latest.  If you need a recipe sooner e-mail me - tfmwinelady@gmail.com - and I'll email you the recipe.

Anita

Wine and Food Tasting - December 11th & 12th

Friday, December 11th (3:00 to 6:00 PM)  
(Huguenot Store)

Food  

• Stonewall Kitchen (I'll have to see what came in on last nights truck and then decide what I'm going to prepare.)

Wines

• The Fresh Market Christmas wines
• Chardonnay
• Merlot
• Cabernet
• Salvatore Principe Moscato

Saturday, December 12th (1:00 to 4:00 PM)  
(Huguenot Store)

Food  

• Stonewall Kitchen 
• Artichoke Pesto (not sure how I'll prepare it - will play when I get to the store)
• Layered Bruschetta Dip
• Apple Cranberry Chicken Salad
• Gingerbread (Cup)cake with Frosting

Wines

• I may pour Le Grand Noir or may pick my own.   I'll decide when I get to the store.
• Terra d'Oro Zinfandel Port

Stock-Up Saturday Sale wine

Le Grand Noir
Chardonnay, Pinot Noir, Cabernet, GSM Red Blend
Sale Price - 2/$14

RECIPE INDEX

Click on the recipe you're interested in and the recipe post will open in a new window.  

An asterisk (*) in front of a recipe denotes recipes that were customer favorites.  A diamond (s) in front of a recipe is a recipe I've shared.

Recipes have been sampled by my taste testers and have my TFM customer seal of approval.  ENJOY!

2013 RECIPE INDEX
2014 RECIPE INDEX   

A
s  Anita's Crab, Corn and Avocado Salad

s  Arugula Salad with Goat Cheese and Hibiscus Poppy Seed 

    Vinaigrette

B
* Blueberry Hibiscus Sampler
* Brie with Pickled Watermelon


C
* Caviar Spread
* Cheese Spread with Raspberry Salsa #2
s Crockpot Crook Barbecue Chicken
* Crowd Pleasin' Chutney Spread

D
- Dillapeno Cheese Spread

E


F
- Feta and Pickled Jalapeno
* Fiesta Rice Salad


G
* Goat Cheese, Cream Cheese and Strawberry Jam
* Goat Cheese Pepperazzi Peppers 
* Gruyere Bacon Spread


H
* Hatch Chile and Sundried Tomato Stuffed Green Olive Garnish
* Hatch Chile Cheese Ball
* Hatch Green Chile Bloody Mary
* Hibiscus, Blood Orange White Wine Spritzer
s Hibiscus Clover Rose 
- Hibiscus Michelada (Original/Ginger/Orange Spice)


I


J
* Jarlsberg Spread with Dillapeno
* Joe's Florida Stone Crab Mustard Sauce


K
* Key Lime Hibiscus Mousse with Chocolate Ancho Chili Crumble


L
* Lemon Herb Aioli with Caviar


M


N


O
- Over Cream Cheese/Cheese
     * Bulgogi with Crispy Onions
     * Ham and Apple Jalapeno Jelly with Smoked Almonds
     - Ham and Smoky Barbecue Aioli
     * Orange Cranberry Marmalade with Almonds
     * Roasted Garlic Onion Jam
     * Shrimp and Smoky Barbecue Aioli

     

P

- Peach Amaretto Cream Cheese Spread
* Peach Melba
- Pesto Peppadew Cheese Spread
-  Pickled Red Onions
* PreMoo Cheese Spread


Q  
s Quinoa, Cucumber, Kale Salad 


R
* Red Potatoes with Sour Cream and Caviar
- Roasted Garlic Onion Almond Dip
* Roasted Garlic Onion Jam over Goat Cheese with Smoked
   Almonds
* Roasted Pineapple and Habanero Cheese Ball
* Royal Hibiscus Lemon Cookie #2


S
* Spicy Southwest Spread with Pickled Jalapenos
* Spicy Southwest Spread with Sweet Pickles
* Sriracha-Bacon Cheese Ball
* Sriracha Remoulade Sauce
- Sweet Heart Parmigiano-Reggiano Spread
* Sweet Heart Parmesan Spread
* Sweet Heat Jalapeno Cheese Ball
* Sweet Heat Jalapeno Cheese Spread


T
s Tequila Surprise Cake
- TFM (Delallo) Salad Bar
     * Calamata Picante Tapenade
     * Cream Artichoke, Peppadew, and Olive Chicken Salad
     * Greek Feta, Olive and Orzo Salad
     * Peppadew Cheese Spread
     * Peppadew Stuffed with Goat Cheese Pesto

     * Picolini Tapenade
     * Stuffed Peppadew


U


V


W
* Wild Maine Blueberry Tartlets


X


Y

Z

Wine Tasting Tuesday - December 8th

Tuesday, December 8th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• Stonewall Kitchen
• Layered Bruschetta Dip
• Pesto Pepper Spread
• Raspberry Peach Champagne Jam over Brie/Goat Cheese with Pecans

Wines

• Hawthorne Ridge Chardonnay
• Hawthorne Ridge Cabernet
• Hawthrone Ridge Merlot

Recipes: Goat Cheese Pepperazzi Peppers - Red Potatoes with Sour Cream and Caviar

If you came late to the party, no whining that you missed the caviar and bubbles.  Not to rub it in, but it was the  perfect pairing.

This first recipe is from a recipe booklet DeLallo sent me to give to customers - Inspired Italian Recipes.  Customerd loved the recipe booklet and the recipe.

Goat Cheese Pepperazzi Peppers
13 DeLallo Pepperazzi Peppers
10.5 oz. goat cheese, softened
3 Tbl. sour cream
4 sprigs fresh thyme leaves, plus more for garnish

Drain the Pepperazzi and pat dry.  Set aside.

In a bowl. combine goat cheese, sour cream and thyme.  Mix well.  

To easily stuff peppers, spoon herbed goat cheese into a piping bag (or plastic freezer bag - push to one corner and snip the corner).  Pipe cheese into the Pepperazzi.  Place on serving plate and garnish with additional thyme leaves.

Pepperazzi  Peppers are on TFM's DeLallo Salad Bar.   This is an easy, tasty recipe.  Quite a hit with customers on Saturday.

*****

Red Potatoes with Sour Cream and Caviar
1 small bag of small red potatoes
2 Tbl. olive oil
8 oz. sour cream
zest from ½ a lemon
1 clam shell chives, chopped
1 jar Romanoff Black Whitefish Caviar and/or Romanoff Vodka Lumpfish Caviar

Preheat oven to 400^o.  

Line a baking sheet with parchment paper.  Set aside.

Cut potatoes in half and place in a medium bowl.  Add olive oil and toss to coat.  Transfer potatoes, flat side down, to prepared baking sheet. Bake in oven for 12 to 15 minutes until cooked and slightly golden.  Remove from oven and let cool.

While potatoes are cooling, prepare sour cream.  Add lemon zest to sour cream and mix well.  Spoon in to a piping bag (or plastic freezer bag - push to one corner and snip the corner). 

Transfer potatoes to serving plate, flat side up.  Garnish with chopped chives.  Pipe sour cream on each potato.  Garnish with you choice of caviar.  Serve.

Customers loved this appetizer bite.  Aside from using the small red  potatoes you can also use fingerling potates.  These would be attractive with the sour cream and caviar on one end; almost like a little potato spoon.

I used the entire bag of  potatoes for sampling (approximately 110 samples).  Since  you  most probably won't need that many, I suggest picking out the largest  potates first.  Make more that you need so you can nosh.

Wine Tasting - December 4th & 5th

Friday, December 4th (3:00 to 6:00 PM)  
(Huguenot Store)

Food  (What I sample could change when I get to the store.)

• Pumpkin Sweet Potato Soup
• Hot Pepper Jelly, Goat Cheese and Spiced Ginger cookies

Wines

• Tipping Point Chardonnay
• URLO Pinot Grigio
• Georges Duboeuf Beaujolais Nouveau
• Don Nicanor Nieto Senetiner Malbec
• Glogg with Robert Mondavi Private Selection Cabernet

Saturday, December 5th (1:00 to 4:00 PM)  
(Huguenot Store)

Food  (What I sample could change when I get to the store.)

• Potatoes with Creme Fraiche and Caviar
• Goat Cheese Pepperazzi Peppers (I have a great, colorful recipe booklet from Delallo - Inspired Italian Recipes - while supply lasts.)

Wines

• Mumm Napa Brut Prestige
• Mumm Napa Brut Rose
• Mark West Chardonnay
• Mark West Pinot Noir

Stock-Up Saturday Sale wine

Castle Rock
Chardonnay and Pinot Noir
Sale Price - 2/$12

Wine Tasting Tuesday - December 1st

Tuesday, December 1st (3:00 to 6:00 PM)
(Huguenot Store)

Yes, I do have my wine tasting today.  However, I have no idea what food and wine I'll be sampling.  I'll get to the store early and see what inspires me on this dreary, rainy day.  I'll try not to disappoint you.

Wine Tasting - November 27th & 28th

Friday, November 27th 
No wine tasting today.  Took the day off to relax.
Hope you had a wonderful Thanksgiving!

Saturday, November 28th (1:00 to 4:00 PM)
(Commonwealth Pkwy. Store)

Wines

• I'm pouring the Stock-Up wines

Stock-Up Saturday Sale wine

Butterfield Station
Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet
Sale Price - 2/$12

Wine Tasting Tuesday - November 24th

Tuesday, November 17th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• Royal Hibiscus Lemon Cookie #2
• Something over cheese (I'll see what's in stock when I get to the store.)

Wines

• Chloe Chardonnay
• Chloe Pinot Grigio
• Chloe Pinot Noir
• Chloe Red No. 249 

Chef Sherry will have a cooking demo as well.  We will be together by meat and seafood.  HOLIDAY PARTY!

Wine Tasting - November 20th & 21st

Friday, November 20th (3:00 to 6:00 PM)  
(Huguenot Store)

Food

• Kielbasa with 
• Stonewall Kitchen Roasted Garlic Onion Jam
• Stonewall Kitchen Hot Pepper Jelly
• Stonewall Kitchen Jam (not sure what I'll pick) over Fromage d'Affinois

Wines

• (Will post as soon as I'm told what I'm pouring.)
• Glogg

Saturday, November 21st (1:00 to 4:00 PM)  
(Commonwealth Pkwy Store)

Food

• Fig and Ginger Jam with Blue Cheese
• Pesto Pepper Spread
• Lemon Tartlet with Orange Cranberry Marmalade

*****

• Wild Hibiscus Flowers
• Royal Hibiscus Lemon Cookies #2
• Goat Cheese with Wild Hibiscus Flowers, Ginger and Almonds
• HibisKISS Cocktail

Wines

• (Will post as soon as I'm told what I am pouring.)
• Impatience Rose

Stock-Up Saturday Sale wine

Gravelly Ford
Chardonnay, Pinot Noir, Zinfandel and Cabernet
Sale Price - 2/$12

Wine Tasting Tuesday - November 17th

Tuesday, November 17th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• Meatballs with Stonewall Kitchen Jams and Jellies
• Hot Pepper Peach Jelly
• Roasted Garlic Onion Jam
• Apple Jalapeno Jelly

Wines

• High Mark Chardonnay
• Rodney Strong Sauvignon Blanc
• Gravelly Ford Pinot Noir
• Layer Cake Malbec

Recipes: Royal Hibiscus Lemon Cookie #2 - HibisKISS

Posting these recipes is overdue.  They were sampled a couple weekends ago.  Better late than never?

Royal Hibiscus Lemon Cookie #2 is a revision of ... you guessed it, Royal Hibiscus Lemon Cookie.  Jenny had Fromage d'Affinois she wanted me to sample out so I used it with Wild Hibiscus Flowers in Syrup.  GREAT little snack and a customer favorite.

Royal Hibiscus Lemon Cookies #2

1 jar Wild Hibiscus Flowers in Syrup

1 wedge Fromage d’Affinois

22 lemon cookies

.8 oz. fresh thyme

Drain Hibiscus flowers reserving syrup for another use.  Cut flowers in half.  Set aside.

Spread Fromage on one side of lemon cookie.  Top with (half) Hibiscus flower.  Place on serving plate.  Garnish with fresh thyme leaves.

Royal Hibiscus Lemon Cookies uses Mascarpone instead of Fromage d'Affinois; this is a sweet version.  #2 is sweet-savory.

*****

I'm always playing.  

HibisKISS
3 to 4 oz. Prosecco

1½  oz. POMegranate juice

½ oz. Wild Hibiscus syrup

1 Wild Hibiscus Flower

Place juice and syrup in a champagne flute.  Top with Prosecco to taste.  Garnish with a flower.

For a Virgin HibisKISS, substitute sparkling lemon seltzer for the Prosecco.

Wine Tasting - November 13th & 14th

Friday, November 13th 
and
Saturday, November 14th

I taking the weekend off.

Stock-Up Saturday Sale wine

Clos du Bois
Chardonnay, Pinot Grigio, Pinot Noir, and Cabernet
Sale Price - $8.99

Wine Tasting Tuesday - November 10th

Tuesday, November 10th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• (Not sure what I'll do.)

Wines

• J Lohr Chardonnay
• La Joya Sauvignon Blanc
• Old School Cabernet
• Untold Zinfandel

Wine Tasting - November 6th, 7th & 8th

I will be at the Hugenot store this weekend.

Friday, November 6th (3:00 to 6:00 PM)  

Food

• Cheese

Wines

• (Not sure what I am pouring.  I'll decide when I get to the store.  I know new wines have come in and I have to do price checks.)

It's back!  Taste of the Holidays is Saturday and Sunday.

Updated: 11/7/15 - 6:20 AM

I'm turning Taste of the Holidays into a party on Saturday!  You want to be at Fresh Market, Huguenot ... NOT "that new store".

Saturday, November 7th (12:00 to 6:00 PM)

Food
Through out the store there will TFM's Holiday Meal sampling.  I will have the dessert table with my wines and cheese.

Tom mentioned smoked salmon was being sampled.  I'm brining all three Romanoff Caviars - Red Salmon, Black Lumpfish, and Vodka Lumpfish.

Stonewall Kitchen - Orange Cranberry Marmalade over Brie with Almonds, Old Farmhouse Chutney Cheese Ball, and Pineapple Nut Spread.

Wines
12:00 to 1:00

• Orange Mimosa
• Pomegranate Mimosa
• Hibis-KISS Cocktail

1:00 to 4:00 (This is where I "change hats" from TFM employee to wine distributor.)

• Liberty School Chardonnay
• Liberty School Cabernet
• Trivento Amado Sur Malbec

4:00 to 6:00 (Changing back to TFM employee.)

• Depending on how busy the store is ... I'll find something.

Stock-Up Saturday Sale wine

Angel's Cup
Chardonnay, Pinot Grigio, Pinot Noir, and Cabernet
Sale Price - 2/$14

Sunday, November 8th (12:00 to 6:00 PM)

Food

Through out the store - TFM's Holiday Meal sampling.  I will have the dessert table with my wines and cheese.

Smoked Salmon with Romanoff Caviars - Red Salmon, Black Lumpfish, and Vodka Lumpfish.

Wines

• Hibis-KISS Cocktail
• Impatience Rose
• Meiomi Chardonnay
• Meiomi Pinot Noir

Recipe: Tequila Surprise Christmas Cake

This is the time of year I start thinking about what cookies I'll bake for Christmas.  It's doubtful I'll have the time to bake this year, but I went through all my favorite holiday recipes just in case something enticed me to reconisider.  That's when I came across a recipe my girlfriend Chris gave me several years ago.  I just had to share it with you.  If Tequila isn't for you, just substitute your favorite liquor.  (And remember, I'm all about "quality control".)

Enjoy!

Tequila Surprise Christmas Cake

2 c. flour

1 stick butter

1 c. water

1 tsp. baking soda

1 c. sugar

1 tsp. salt

1 c. brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle tequila

2 c. dried fruit

First, sample the tequila to check quality.

Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink.  Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar.  Beat again. At this point it's best to make sure the tequila is still OK. Try another cup... just in case.

Turn off the mixerer thingy. 

Break 2 eggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.  Sample the tequila to check for tonsisticity. 

Next, sift two cups of salt orr something. Check the tequila. Now shift the lemon juice and strain your nuts.  Add one table. Add a spoon of sugar, or somefink. Whatever you can find.  Greash the oven. Turn the cake tin 360^o and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe counter with the cat.

Bingle Jells!!!

Wine Tasting Tuesday - November 3rd (UPDATED 11/3/15, 7:51 AM)

Tuesday, November 3rd (3:00 to 6:00 PM) 
(Huguenot store) 

I will NOT be in today.  Chef Sherry will have a cooking demo.  

Recipe: Quinoa, Cucumber, Kale Salad

Earth & Vine prepared this recipe at the grand opening of Fresh Market, Commonwealth Pkwy.  The following day, customers were calling the store asking for the recipe, it was so delicious they wanted to prepare it.  For the customers at the grand opening, here's the recipe.  For my customers at Fresh Market, Huguenot, I think we need to give this a try.

Quinoa, Cucumber, Kale Salad 

(Earth & Vine Provisions)

2 c. cooked (and cooled) Quinoa 

1 medium cucumber, seeded and cut into ¼-inch dice 

1/3 c. diced red bell pepper

1/3 c. diced yellow bell pepper

1 c. shelled Edamame

1 - 1½  c. finely chopped Kale

1/3 c. match stick carrots, chopped

1/3 c. diced red onion

1 bottle Earth & Vine Vinaigrette: Honey Pear Vinaigrette, 

          Raspberry Shallot, or Blackberry Balsalmic 

Add all ingredients, except vinaigrette, to a large bowl.  Gently toss.  Add vinaigrette to taste.  Toss until well blended.  Serve.