Recipes: Zesty Hot Pepper Peach Cheese Spread - Shrimp with Teriyaki-Orange Dipping Sauce - Double Rosemary Bread and Cheese

This weekend was a great way for me to finish out 2018.  Doing what I enjoy best, picking and sampling what I want!  I had three recipes and all were a hit.  It must be the Italian in me - making people happy with food.

Another great way to finish out 2018 was chatting with my favorite, regular customers.  Anoupies as Andrea calls you.  XOXO!

Let's begin with the favorite recipe of the three:

Zesty Hot Pepper Peach Cheese Spread

16 oz. TFM cream cheese, softened

1 jar Stonewall Kitchen Hot Pepper Peach Jam

1 tsp. crushed red pepper flakes

1 Tbl. diced shallot

1 Tbl. finely diced jalapeno, seeded

2 c. shredded cheese - Monterey Jack, Cheddar cheese, Colby/Jack,  

     Mexican Blend

In a medium bowl add first 5 ingredients and 1½ cups cheese. Cream together, making sure to blend well.  Chill for 2 hours or overnight. 

Place in serving bowl and top with remaining ½ cup cheese. Serve with your favorite crackers.

This was a recipe I adapted from TFM's 2010 Holiday Recipe Booklet.  It originally called for Apricot Preserves.  I had to a tad more Zing, with Stonewall's Hot Pepper Peach.  Even though I was sampling for New Year's Eve parties, this is perfect for Super Bowl parties too.

I used 1 small shallot, ½ a jalapeno, and Colby/Jack Cheese.

I sold so much Hot Pepper Peach Jam I was not able to prepare and sample this recipe on Sunday.  Curiosity got the best of me and I used Stonewall Kitchen's Red Pepper Jelly.  It was a much thinner consistency and not as flavorful.  Not just my opinion, but my TFM taste testers and a few returning customers from Saturday.

**********

When talking with Kevin in grocery, he requested I "do something" with House of Tsang sauces.  A challenge that I always love and take on.  With some delicious colossal shrimp from Seafood department I prepared a dipping sauce (not an original recipe from me, but researched and modified).

Shrimp with Teriyaki-Orange Dipping Sauce

½ c. House of Tsang Teriyaki Sauce

¼ c. honey

½ c. orange juice

1 tsp. red pepper flakes, optional

1 lb. TFM fully cooked, peeled, tail-on shrimp

1 bunch scallions, thinly sliced

½ c. peanuts, coarsely chopped

In saucepan, combine all ingredients, except shrimp.  Bring mixture to a simmer and reduce for 3 to 5 minutes until slightly thickened.  Remove from heat and pour sauce in serving bowl.  Allow sauce to come to room temperature. 

Serve as a cocktail dipping sauce with shrimp.  Garnish with sliced scallions and peanuts.

Again, I'm thinking New Year's Eve parties, but this sauce was so versatile.  Not only for dipping shrimp, but also dumplings.  It would also make a great sauce for chicken, pork, beef and serve over rice or noodles.  But wait!  There's more!  ... a Ginsu knife ... no that's not it ... why can't you use House of Tsang Classic Sauce or Szechuan Sauce? 

**********

Lastly, is a recipe I decide on when TFM Corporate's required sampling was our Rosemary Sea Salt bread.  I found out this bread isn't very popular and maybe one or two may sell in a week.  Hmmm ... how to make it more interesting/popular?  Sampling plain bread wasn't going to do.  So, my creation,

Double Rosemary Bread and Cheese

1 jar Chevoo Smoked Sea Salt and 

     Rosemary infused Goat Cheese

1 TFM Rosemary Sea Salt Boule

Have bakery slice boule.  

When you get home, slice half the boule into bite size pieces and place in a large plastic bag, or container. (Use the remaining boule for sandwiches.)  

Drain oil into bag/container.  (Reserve cheese for serving.)  Shake to coat bread.  Place on a baking sheet and bake in 350-degree oven for ... (see blue comments below).  Remove from oven.  Cool.  Serve with reserved goat cheese.

I was thrilled this was so popular. For a bread that sells one or two a week, we sold 10 in 2 days.  

Now for the baking time ... bakery baked these for me so I'm not sure of timing.  I suggest you bake for 10 minutes and take a look at it.  You want a nice golden brown color.  After 10 minutes ... you will have to use your own judgement.  If I remember to ask bakery what they did for me, I'll update this post.

Thanks for supporting me all these years.  I think that's why TFM still keeps me around.  Have a Happy Healthy New Year! 

Wine and Food Tasting - December 29th & 30th

I will be at the store this weekend.  Sampling TFM Corporate's required items PLUS a few of my choosing.  Also, since New Year's Eve is around the corner, I will open a couple bottles of bubbly.  Cheers!

Saturday, Dec. 29th -  12:00 to 4:00 PM

Sunday, Dec. 30th -  12:00 to 4:00 PM

December Tastings - Updated 11/27/18

The year has flown by.  For my business, I'm in the homestretch.  By New Year's Eve I'll deserve a bottle of bubbly.

Below are the dates I will be at the store.  Please check back in case something changes. 

Saturday, Dec. 22nd -  12:00 to 4:00 PM
Sunday, Dec. 23rd -  12:00 to 4:00 PM

November 11th and 18th

This is a crazy busy time of year for me with Bite Size Presentations.  So I'm just going to post when I'll be at the store, but not what I'm sampling.  

Sunday, Nov. 11th  -  12:00 to 4:00 PM

Sunday, Nov. 18th  -  12:00 to 4:00 PM

Wine and Food Tasting - October 13th and 14th

I will have two tables this weekend and am able to do my thing!  Here we go again ...

There are a lot of new items in the store.  Hence, we will be samping WHAT'S NEW.  Below is what I'm tossing around right now. 

The Turkey Sausages will be great for a meal, party, tailgating. The sauces I'm thinking of putting with them are not new into the store, and may even be a recipe. (YES, you'd have to make it yourself!)

Saturday, October 13th (12:00 to 3:00 PM)

Beverage

• Navy Hill Soda + Tonic (Juniper)
• Navy Hill Soda + Tonic (Ginger)

Food

• Turkey Sausage
• Apple Maple (with ... jam ... have to decide which)
• Cheddar Beer (with Beer Cheese)
• Smoked Mozzarella and Broccoli Rabe (with Tomato Squash Sauce)
• Yuzu Marmalade with cheese (will decide on cheese based on stock) on Fine Cheese Company Charcoal Squares
• Date Syrup over goat cheese on Fine Cheese Company Cheese Toast

Sunday, October 14th (12:00 to 4:00 PM)

I plan the same as Saturday, but it's all determined based on stock.

Recipes: Pumpkin Sausage Pasta Sauce - Old Farmhouse Chutney Cheese Ball - Old Farmhouse Chicken Salad Sandwiches - TFM's Pumpkin Bisque

This weekend I was able to do whatever I wanted!

With all the questions being asked me, "What's the Pumpkin Butter taste like?", "What's the Pumpkin Salsa like?", and "What was the recipe you made last year with the Pumpkin Pasta Sauce?", I knew I had to have a pumpkin theme sampling.

Back by popular demand, I sampled TFM's recipe for Pumpkin Sausage Pasta Sauce.  Once again, it was one the favorites of the day.

Pumpkin Sausage Sauce

1 jar TFM Pumpkin Pasta Sauce
¾ to 1 lb. bulk sweet Italian Sausage
2 to 3 Tbl. chicken broth

Garnish:

     sour cream

     toasted, salted pumpkin seeds

     La Tourangelle Walnut Oil

Cook sausage in a sauté pan.  Add Pumpkin Pasta Sauce. Rinse jar with broth, add contents to pan.  Simmer until heated through.  Serve over zucchini noodles or your favorite pasta. Garnish with sour cream, toasted pumpkin seeds, and/or walnut oil.

When customers approach this section of my sample table I either hear, "I've been wanting to try this.", or "Pumpkin sauce doesn't sound very good." In either scenario, THEY LOVE IT. 

You can use zoodles, pasta, sweet Italian sausage, chicken sausage, etc.  Enjoy.

Old Farmhouse Chutney Cheese Ball 

16 oz. cream cheese, softened

1 jar Stonewall Kitchen Old Farmhouse Chutney

¼ c. diced scallion

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.  Serve with your favorite cracker or cookie.

This recipe is always a favorite when I sample and yesterday was no exception.  Although I like sampling this on Stonewall Kitchen's Sea Salt crackers, for this sampling (pumpkin theme), I used Dewey's Spiced Pumpkin cookies (a perfectly thin cookie). It hit all the notes of creamy, savory, and sweet. 

Old Farmhouse Chicken Salad Sandwiches
TFM's Rotisserie Chicken Salad
TFM's large croissants
1 jar Stonewall Kitchen Old Farmhouse Chutney
Shredded Monterey Jack/Colby cheese blend

Slice croissants in half (horizantally) and open.  On bottom half spread chutney.  Top with chicken salad.  Sprinkle with cheese.  Place top half of croissant on top of cheese.  Enjoy.

Using TFM's rotisserie chicken salad makes for a quick lunch.  On top of that, their rotisserie chicken salad was on special where if you purchased a pound, you got 1 box of large croissants for free.  

This recipe is also great for your leftover holiday turkey when making a sandwich.

With all the garnishes.  Delicious!

The Fresh Market's Pumpkin Bisque --- SOLD OUT!

This is already prepared and in the Deli's soup section.  Aside from heat and enjoy, you can garnish with sour cream, pumpkin seeds and a drizzle of La Tourangelle Walnut Oil.

I guess since I sold out (in one day no less), it's obvious this was a favorite. TFM's Pumpkin Bisque is delicious on it's own, but garnishing takes it to a whole new level.  Sour cream gives a little tang and creaminess.  Walnut Oil provides earthiness and nuttiness. Pumpkin seeds give a light salty crunch.

Wine and Food Sampling - October 5th & 6th

I will have two tables this weekend and am able to do my thing!  Talk about a mental happy dance.

I've chosen to do all things pumpkin.  I'm feeling the season!  Plus a few employees have been asking me to sample the Pumpkin Butter and Pumpkin Salsa.  I just don't think they expected all samples pumpkin.

Saturday, October 5th (12:00 to 4:00 PM)
and

Sunday, October 6th (12:00 to 4:00 PM)

Wine 

• I'll find something when I get to the store.

Food

• Zoodles with Italian Sausage and Pumpkin Sauce
• Pumpkin Salsa with Tortilla Chips
• Pumpkin Butter with Pumpkin Cinnamon Swirl Bread
• Pumpkin Cookies with Old Farmhouse Chutney Cheese Ball
• Pumpkin Ginger Snaps

October 5th and 6th

Information for this weekend is coming.  Will post ... eventually.

HINT...

Recipes: Spaghetti Hearts of Palm Pesto Salad - Chicken with Buffalo Aioli and Blue Cheese

It was a great weekend for me ... Back in my element.  Two tables and aside from 2 required Corporate items, I was allowed to do my thing!  Plus my favorite customers all stopped in.  Wine. Oh the joy!

Two recipes were customer favorites.  

Spaghetti Hearts of Palm Pesto Salad

1 jar Zanuzzo Spaghetti from Hearts of Palm,

     drained

1 pkg. Mozzarella pearls

½ c. Sweetie Drops, drained

1 jar Stonewall Kitchen Basil Pesto or

     Artichoke Pesto

Olives, optional 

Pine nuts, toasted (optional)

Parmesan Cheese, grated

Drain Spaghetti and place in mixing bowl.

To taste, add: Mozzarella Pearls, Sweetie Drops, and olives.  Coat with Stonewall Kitchen Pesto.  Mix until thoroughly blended.  Garnish with pine nuts and cheese.

Serve.

If you like Hearts of Palm, then this recipe is for you.  Zanuzzo  from Hearts of Palm is not marinated and can be found with the dry pasta (not with marinated Hearts of Palm and olives).

Zanuzzo Spaghetti, and Lasagna, from Hearts of Palm is new into the store.  No one had a clue what to do with it, nor were there recipes on Zanuzzo's website; so I did my thing.

Next isn't so much a recipe, but a sampling idea.  Perfect for Tailgating.

Chicken with Buffalo Aioli and Blue Cheese

1 to 1½ lbs. shredded, or diced, Rotisserie Chicken

1 jar Stonewall Kitchen Buffalo Aioli 

1 wedge St. Pete's blue cheese

Mix chicken and Aioli.  Place on sandwiches and top with blue cheese.  

This was the best recipe of the day.  Perfect for wings as well.

Wine and Food Tasting - September 29th and 30th

Been so busy, I forgot to post.  YES, I will be at the store this weekend.

Wine 

• Not sure if I'll have room for wine, but will grab a bottle of white and red if I do.

Food

• D'Amir Brie with Stonewall Kitchen Farmhouse Chutney
• Sweet Tango apple with Kaasland Kanall Cheese
• Maple Chipotle Grille Sauce with rotisserie chicken
• Hearts of Palm Pesto Salad 

Wine and Food Tasting - September 16th

Yet again ... who knew.  Went to the store to shop and ... well, I'm working tomorrow.   Not quite sure what I'm sampling.  Zoodles.  Stonewall Kitchen Pesto(s).  I'll try and get some wine in if I can fit it on the table.

Otherwise, I'll be back at the store September 29th and 30th.

Next Time

Off to NY to see my folks.  

I should be back at the store sampling Saturday, Sept. 22nd.  

Wine and Food Tasting - September 1st

YES.  I'm still calling post  'WINE and Food'. I'll get that wine in there some how.  I'll have to figure it out with each tasting I do.

Speaking of tastings ... I am working tomorrow, Saturday, September 1st, 12:00 to 4:00 PM. I just forget what I'm sampling out; paperwork is in the car.   All that's coming to mind is chicken (Meat departments kabob) and 2 salads (from Deli).  Agh!  I'm just running around and my mind is scrambled. 

Recipe: Hatch Pepper Cheese Spread

Yet again, you've traveled down the road with "Poor Pitiful Me".  Was I surprised when I ended up working Saturday.  I'm in the store in my street clothes and next thing you know, I'm getting a uniform shirt out of the cabinet and clocking in.  Rodney (store manager) thought I was there to work.  I thought I was going to have a great day off.  Looks like I was wrong. Miscommunication; I do work on Saturday's and Sunday's.  Just not last weekend.  AGH!  Now I have to work on the wine tasting end of this ...

One of the products I sampled Saturday was Beemster Hatch Pepper Cheese.  It was nice and had some heat.  Aside from sampling the cheese cubed, I prepared a cheese spread with it   Deli manager couldn't believe I sold the whole wheel of cheese.  SOLD OUT is always my objective.

Here's the recipe.  It is all mixed to taste; no measurements.

Hatch Pepper Cheese Spread

1 wedge Beemster  Hatch Pepper Cheese

mayonnaise

diced red onion

Place all ingredients in a bowl and mix, by hand, until thoroughly combined.  Serve with your favorite crackers, French rounds, or pretzels.

I prepared the cheese spread and boy did the cheese fly out of the cheese case.  It was creamy and had a nice mild heat.  For more heat feel free to add diced Hatch Chilies - hot or mild.  I also sampled some of the stores Hatch Chili burgers.  I topped some with this spread ... TO DIE FOR DELICIOUS!

Posting Tasting Times

I went to TFM yesterday.  Life is a changing.  

Turns out samplings will be every Saturday and Sunday, one table.  I'm not needed on Saturday's as Abby will be doing them.  I'll be sampling on Sunday and won't have wine.  I don't want to work every Sunday so I have no idea when I'll go in.  For now, I don't feel the need/excitement to post.  I feel like Eeyore ... Poor Me.

Next Tasting

If TFM has an active sampling on August 25th I will be at the store.  Otherwise, not until September.  Won't know until August 20th.

Cheers!

Wine and Food Tasting - July 14th & 15th

There is a Corporate sampling this weekend so I will be at the store.  The new manager, Rodney, told me I had to stick to Corporate's plan.  I'm not a stick to the plan kind of girl as it doesn't include wine. Below is my plan.  Fingers crossed I get my way.

What!?  Oh heck no.

Saturday, July 14th (12:00 to 4:00 PM)

Wine 

• Riondo Rose
• Beach  House Sauvignon Blanc
• Juan Gill Monastrell
• Tropical Moscato

Food

• Grilled Vegetables with Urban Accents Balsamic and Roasted Onion seasoning
• Sarro Spanish Goat Cheese
• Strawberry Hummus with La Panzanella Mini Croccantini Crackers

Sunday, July 15th (12:00 to 4:00 PM)

Wine 

• Weekend Stock-up and/or $5.00 Summer Stock-up

Food

• Based on stock, this will be the same as Saturday.

FYI - I won't be back to sample at the store until 

Wine and Food Tasting - July 1st

I am back from NY. Dad's surgery went well and hes's doing great.

I will be working at TFM Sunday and will update this post, as soon as possible, with what I'm sampling.

July Wine and Food Tasting

Dad's surgery went well.  I'm heading back to NY to help Mom and Dad; lighten the load for my sister too.  I'll be back for TFM's July Corporate sampling.  Will post when I know the dates.

Wine and Food Tasting - June 9th & 10th

Saturday, June 9th (12:00 to 4:00 PM)

Wine 

• Berne Inspiration Rosé
• Berne Emotion Rosé
• Writer's Block Pinot Noir

Food

• Shrimp with Lemon Herb Medlee Butter
• Rustic Panella Bread with DeLallo Artichoke Bruschetta
• Watermelon Peach Salad
• TFM Sparkling Italian Mineral Water
• I'm also going to play with ingredients for something with Peaches and Marcona Almonds ... hmmmm...

Sunday, June 10th (12:00 to 4:00 PM)

Wine 

• Klinker Brick Rosé
• Tarima Monastrell
• Annalisa Moscato

Food

• Based on stock, this will be the same as Saturday.

This is the only weekend I'm at the store this month.  I'll be back again in July.

June Sampling

I'm going to TFM on Wednesday to see what June's Corporate sampling calendar is.  I'll post something by the end of the week.  I'm guessing this weekend (June 9th and 10th) there will be one.

P.S.  This is my commentary, NOT TFM's.

Venting

Seriously Dude?!

Thanks for letting me vent!  XOXO

I'll be back to TFM in June.  Taking Gracianne to visit my parents in NY!

Wine and Food Tasting - May 5th and 6th

I will be at the store this weekend.  However, it could be like "Where's Waldo?"  The store is going through a reset and my sampling space is being squeezed out.  How TFM expects me to sample with no space to setup is beyond me.  That would mean one table, not two.  That would mean, no wine.  OH NO!  Anyway, you know me, I'll make it work if at all possible.  

Saturday, May 5th (12:00 to 4:00 PM)

Wine 

• (If I can fit the wine on the table, I'll select the wine when I get to the store on Saturday.)

Food

• Fruit Salsa
• Everything Bagels with Smoked Salmon and Caper Cream Cheese Spread
• Scones with Hazelnut and Cocoa Spread

Sunday, May 6th (12:00 to 4:00 PM)

Wine 

• Stock-Up Wine (if there's room on my table).

Food

• Maple Bacon Rubbed Salmon with Butternut Squash Noodles Steamer Bag

Next Wine and Food Tasting

As of now, I will not be at the store for the remainder of this month.  As soon as TFM Corporate's May sampling calendar comes out, I'll know when I'll be back.

Recipes: Charcuterie and Cheese Board - Vegan Nuttiness with Shrimp or Apple Chips - Apricot with Basil Mascarpone and Marcona Almonds - Ricotta, Strawberries and Hibiscus Flowers - Slow Cooker Ravioli

A FANTASTIC Saturday sampling.  5 nice Rosé wines and an assortment of easy to prepare tidbits.  PLUS so many of my regular customers.  PLUS some of my regular customers from the Hull St. TFM came to see me too.  PARTY!  Which was what this sampling was about.  Party for Mother's Day.  Party for relaxing on the deck with friends and family.  Party for enjoying the nice weather.

Charcuterie and wine is one of my favorites for relaxing.  Sip. Chat. Nibble.  Relax. Repeat.  Should you want to create your own Charcuterie board here are some guidelines:

Charcuterie and Cheese Board

It’s important to have variety and balance in taste, texture, color and shape. Try to have a range of savory, sweet, tart, and spicy offerings. Balance out the flavors of the meats with soft cheeses, sweet fruit, and crackers, bread or nuts.

Charcuterie-cheese board suggestions:

·  Salami, Prosciutto, Chorizo, Sopresatta, Capicola – 

     estimate 2 oz. meat per person

·  Goat cheese, Feta, Parmesan, blue cheese, Manchego, Gouda, Taleggio, smoked cheese

·  Pâtés

·  Cornichons, marinated artichokes, olives, sundried tomatoes

·  Dried fruit (e.g. apricots, apples, cherries, figs)

·  Fresh fruit (e.g.  pear, apple, figs, dates, grapes)

·  Nuts: Marcona almonds, walnuts, pistachios, pecans

·  Quince paste, honey, mustard (whole grain, Dijon, or herbed), chutney or jam

·  Rustic bread or artisanal crackers - crostini, crackers, bread sticks, sliced bread

Allow the offerings on your charcuterie/cheese board to come to room temperature before serving.  CHEERS!

*****

New into the store is Vegan Nuttiness by Cindy's Kitchen.  Sam, our Produce Manager, asked me to sample it on April 15th.  

April 15th I sampled this with TFM's Apple Crisps.  Customers thought it was DELICIOUS!  Sold all but one container.  A great snack.

This past sampling, I sampled it again. Only this time with shrimp (quite the contradiction to Vegan).  Again, DELICIOUS and sold like crazy. One customer purchased Tuna to have with it for dinner and was going to sprinkle sesame seeds on it.  Another customer was going to put it on pasta.

This has a nice Chipotle smokiness to it.  For all you non-Vegan's, don't let the word Vegan scare you off.  This is a must try!

*****

"Everything old is new again."  Now that I'm at the Commonwealth Pkwy. TFM, I can sample the customer favorite recipes from when I was at the Hull St. store.  This next recipe is just that, and is nice for Charcuterie - dried fruit, cheese, and nuts.

Apricots with Basil Mascarpone and Marcona Almonds

8 oz. Mascarpone, room temperature

¼ c. chopped fresh basil

40 dried apricots

40 Marcona almonds

Honey

Mix together Mascarpone and basil.  Spread ¼ to ½  teaspoon cheese on each apricot and top with an almond.  Place on a serving dish.  Drizzle, or dot, with honey.

A customer favorite.  Easy to prepare.  

*****

For me, strawberries pair nicely with Rosé.  I noticed TFM now sells Ricotta.  What would be more perfect than Ricotta with strawberries?  Since Wild Hibiscus Flowers in Syrup was also being sampled ... I had to add a couple of Hibiscus petals to top it off.  A nice layer of flavor and color.

Strawberries, Ricotta and Hibiscus

1 clam shell strawberries, sliced

1 small container Ricotta

1 jar Wild Hibiscus Flowers in Syrup

Cracker or bread of choice

Tear, or cut, Hibiscus flowers into petals.  Set aside.

On top of cracker/bread, spread some Ricotta.  Top with a slice of strawberry and two Hibiscus flower petals.  Place on serving platter.  

Customers thought this was light, refreshing and delicious.  A perfect pairing for Rosé.

*****

This last recipe is from April 15th TFM Corporate sampling.  I forgot to post it.  

Slow Cooked Ravioli

1 pkg. frozen ravioli

1 jar pasta sauce

Mix pasta sauce with ¼ cup water.  

In bottom of slow cooker, pour sauce to have a thin cover on the bottom.  Add a layer of ravioli; it's okay if it overlaps.   Top with sauce.  Add ravioli.  Repeat layering until all the ravioli is in the slow cooker and you end with sauce on the top.  Cover and cook on HIGH for 1½ hours.  

Dinner is served.

Before I could sample this at the store, I had to make a believer out of myself.  Dinner in the slow cooker, in that short a period of time? Plus, I wouldn't be me, if I didn't add my own twist to it. In my layers I added shredded mozzarella.  Nothing better than cheesy gooeyness. 

Recipe called for cooking 2 hours.  That was a tad too long.  

In the end, my family and I loved it!

This was a customer favorite because of how quick and easy it is for a delicious family meal.