Wine and Food Tasting - February 3rd & 4th (Updated 2/2/18 5:15 PM)

Last Super Bowl sampling before the big game.  Didn't even consider making this an employee recipe contest. Which, by the way, Sam and I were both given gift cards.  Jason is wonderful.

Was at the store this morning working on a recipe.  John and Jason asked me to also sample on Sunday.  The party goes on!

Saturday, February 3rd (12:00 to 4:00 PM)

(Fresh Market - Commonwealth Pkwy.)

Wine 

• Comparison
• Coppola Rosso Pinot Grigio
• Coppola Diamond Pinot Grigio
• Coppola Rosso
• Dancing Bull  Zinfandel 

Food

• Buffalo Chicken Meatballs
• Pineapple Chipotle Quesadilla
• Roasted Pineapple & Habanero Cheese Ball
• Tropical Cheese Ball
• Lemon Herb Shrimp Dip
• Terrapin Ridge Farms Hot Pepper Bacon Jam 
       over Cream Cheese

Sunday, February 4th (12:00 to 4:00 PM)

(Fresh Market - Commonwealth Pkwy.)

Wine 

• Comparison
• Santa Rita Sauvignon Blanc 2016
• Santa Rita Sauvignon Blanc 2017
• Eppa Red Sangria

Food (as long I don't sell out of product)

• Buffalo Chicken Meatballs
• Pineapple Chipotle Quesadilla
• Roasted Pineapple & Habanero Cheese Ball
• Tropical Cheese Ball
• Lemon Herb Shrimp Dip
• Terrapin Ridge Farms Hot Pepper Bacon Jam 
       over Cream Cheese

Mark your calendars

Back from NJ and ready to sample at TFM.  I'll be updating the blog each weekend, but for now, I'll be at the store ..

Saturday, February 3rd - 12:00 to 4:00

Super Bowl Sampling

Saturday, February 10th - 12:00 to 4:00 

Valentine's Sampling

I'll be planning this Saturday's sampling tomorrow.  YES, there will be wine.  

Hope to see you!

February Sampling

I'm off to NY and NJ.  Will be staying with my parents while I sample for Stonewall Kitchen at Bed, Bath & Beyond.  The fun never ends.  I have the best jobs!

As soon as I know what TFM Corporate's sampling schedule is, I'll post again.  As always, I'll try to pour wine.

Recipes: Sesame Cream Cheese - Sriracha Bacon Cheese Ball #2 - Peppadews with Southwest Dip - Hot Pepper Peach Cheese Ball - Terrapin Ridge Hot Pepper Bacon Jam over Cream Cheese - Greek Feta, Olive Orzo Salad - Asiago Sun-Dried Tomato Spread #2

I was hoping for employee recipes, but ... nothing.  I figured the best way for me to have a great recipe success rate was to see what I previous prepared at TFM Huguenot. After selecting recipes and narrowing it down ...  I decided on the party fare. 

Friday I prepared (most) recipes and got feedback from my TFM Taste Testers.  Success!  Wellllll... maybe that's stretching the truth. There was one recipe I was not fond of and it was a miss with my taste testers (except my Taste Tester Chase).  But, luckily customers enjoyed it.  Always a relief.  

Before I get to the recipes, I sampled TFM's wings as well.  Wings are always a hit.  Did you know (and I'm not sure if this is all the time or a special) IF YOU PURCHASE 1 POUND OF WINGS (and they give you a choice of sauce), YOU ALSO GET A FREE (cheese or pepperoni) PIZZA?  I bought 2 pounds of wings for dinner.  Got 2 free pizzas for the next nights dinner.  That was a deal!

Moving on ...

This first recipe is EASY to prepare.  No measuring required.  People always tell me how lucky my family is that I make all this food.  Ha!  Sesame Cream Cheese, is the only thing from this sampling (even last weeks sampling) that my family will eat.  It's been a favorite for 30 years.  We always have it for game nights.

Sesame Cream Cheese

1 (8 oz.) block cream cheese

Toasted sesame seeds

Soy sauce

Sesmark Sesame Rice Crackers

Marinate cream cheese overnight in 50/50 mixture of soy sauce and water.  (If marinating for 4 to 6 hours use soy sauce without water.)  Turn half way through.  Remove from soy sauce and coat with sesame seeds. 

Serve with Rice Crackers.

At first customers were hesitant to sample this.  They thought cream cheese in soy sauce was weird.  However, after sampling, they LOVED it.  This was a favorite recipe.

The reason for a 50/50 mixture of soy sauce overnight is with 100% soy sauce for that long a period, it will be extremely salty.

*****

This recipe has a #2 as I've previously prepared it using another product which TFM no longer sells.  

Sriracha Bacon Cheese Ball #2

8 oz. cream cheese, softened

10 oz. smoked Gouda, shredded

½ - ¾ c. Stonewall Kitchen Sriracha Aioli

¼ c. diced red onion

1 jar Hormel Real Bacon Bits

In a medium mixing bowl, mix together all ingredients, except bacon bits.

Form mixture into a ball and roll in bacon bits.

Yields:  1 cheese ball

A favorite recipe.  Not overly spicy.  The Sriracha flavor was mild and sneaks up on you in the end.

*****

"Over cream cheese". Definitely doesn't get any easier than this recipe!

Terrapin Ridge Hot Pepper Bacon Jam over Cream Cheese

Does this really need instructions?  Place cream cheese on plate.  Top with jam.  Serve with your favorite crackers. (I use Stonewall Kitchen's Sea Salt crackers - a nice size for one bite and the right amount of salt.)

A favorite.  SOLD OUT of  jam!

*****

Peppadews stuffed with Southwest Dip
Get large Peppadews from the salad bar.  Cut in half and drain.  Fill with TFM's Spicy Southwest Dip.  Serve.

Customers were loving the heat from Spicy Southwest Dip.  Using Peppadews in place of crackers is a nice change of pace.

*****

Hot Pepper Peach Cheese Ball

16 oz. TFM cream cheese, softened

1 (11.25 oz.) jar Stonewall Kitchen 
     Hot Pepper Peach Jam

¼ c. diced onion

1 small jalapeno, diced

4 c. shredded Adam’s Reserve 
     Cheddar cheese

2 c. Smoked almonds, coarsely chopped

Place all ingredients, except almonds, in a mixing bowl.  Blend until thoroughly incorporated.  Cover and place in refrigerator 4 hours or overnight.  Prior to serving, remove from refrigerator and form into a ball.  Roll in smoked almonds.  Place on serving plate.  

Serve with your favorite crackers.

Yields:  2 cheese balls

FAVORITE as well.  Creamy.  Nice hint of sweet from the jam followed by a bit of heat with smoke from the almonds.  Also served with Stonewall Kitchen Sea Salt Crackers.

*****

Greek Feta, Olive Orzo Salad

1 lb. TFM Lemon Orzo Salad

1/3 to ½ lb. TFM Salad Bar Greek Feta Olives

3 – 4 Tbl. pine nuts

Place Lemon Orzo Salad in a large mixing bowl. If there are grape tomatoes, slice into quarters.

Cut olives in half, lengthwise, and any large pieces of Feta.  Place in bowl with Orzo.  Add pine nuts to taste. Toss gently.  Serve.

Yields: 4 to 6 servings

Note:  TFM's Lemon Orzo Salad is dressed with oil and also has grape tomatoes and basil.  You want to add these to the mixing bowl.  Greek Feta Olives has an oil dressing.  When you purchase it from the salad bar drain it best you can with the serving spoon.  Any accumulated oils, when you prepare the salad, you want to add.

If preparing this the night before serving, add pine nuts before you serve.  They lose their crunch if put in overnight.

EASY!  Overall it's a 2 to 1 ratio.  2 Lemon Orzo  Salad from Deli to 1 Greek Feta Olives from salad bar.  By the end of the sampling, both salads were almost gone from the deli and salad bar.  

This recipe is not only perfect to your Super Bowl Party, but any day of the year.

*****

Lastly ... the recipe that was a miss with my taste testers and I.  (I'm just not a processed cheese person.) However, this was a customer favorite when I did it at TFM Huguenot.  Customers at this sampling also liked it.

This is a recipe #2 because of additional ingredients I've add to the original recipe.

 Asiago Sun-Dried Tomato Spread #2

1 jar Stonewall Kitchen Sun-Dried Tomato Pesto

1 container Pine River Aged Asiago, softened

1 (8 oz.) container Mascarpone, softened

1 c. shredded, Imported Graninio

Sweety Drop Peppers (optional)

TFM French Rounds (Garlic Parmesan, 
     Parmesan, Original)

Place ingredients in a medium mixing bowl.   Mix until thoroughly blended.

Serve with Garlic French Rounds.

Wine and Food Tasting - January 20th

NO recipes from employees.  I'm so sad.  But, it's all planned.  Let the party begin!

Saturday, January 20th (12:00 to 4:00 PM)

Wine 

• Sterling Chardonnay
• Fetzer Gewurztraminer
• Carnivor Zinfandel
• Hob Nob Wicked Red Blend

Food

• Sesame Cream Cheese
• Asiago Sun-Dried Tomato Spread #2
• Sriracha Bacon Cheese Ball #2
• Terrapin Ridge Hot Pepper Bacon Jam over Cream Cheese
• Peppadews stuffed with Southwest Dip
• Hot Pepper Peach Cheese Ball
• Greek Feta, Olive Orzo Salad
• TFM Party Wings

Recipes: Corn and Black Bean Salsa - Pizza Dip #2 - Beer Cheese Brat Dip - Jalapeno Popper Dip - Buffalo Chicken Spread

I was completely back in my element.  I enjoy being creative and having a variety of fun samples for customers.  Also, I do believe customers at this store are finally getting use to what I do.  Yippee!

Corn and Black Bean Salsa is Stonewall Kitchen recipe.  Always a crowd pleaser.

Corn and Black Bean Salsa

1 (16 oz. jar) Stonewall Kitchen 
     Spicy Corn Relish

1 (15 oz. can) Goya 
     Black Beans, drained

1 ripe avocado, peeled, cored and 
     cut into ¼-inch cubes (½-inch  
     cubes if making as a salad not salsa)

¾ c. diced tomatoes

¼ c. diced red onion

8 oz. Monterey Jack Cheese, shredded

4 Tbl. chopped cilantro

1 jalapeno, diced (optional)

Combine all ingredients, toss and serve.

Most sampled this dish and all enjoyed.  Of everything I sampled today, this sold the most product.

You can also cube the cheese instead of using shredded.  Just make sure the cubes are small.

Not only can this be a salsa with tortilla chips or pretzel crisps, but you can serve over salad or with chicken or pork.  

*****

Yes, this is Pizza Dip #2.  The first Pizza Dip recipe was sampled in 2014.  Only difference between the two recipes are the seasonings and type of Parmesan used.

Pizza Dip #2

½ c. sour cream

8 oz. cream cheese, softened

1 c. TFM pizza sauce

16 oz. shredded mozzarella

½ c. shredded Imported Granino

2½ tsp. Instant Gourmet Rustic Italiano seasoning

½ to 1 tsp. red pepper flakes (optional)

5 oz. pkg. sliced Pepperoni

½ c. diced onion

2.25 oz. can sliced black olives, drained (optional)

Place sour cream, cream cheese, pizza sauce, mozzarella, Parmesan, half of the pepperoni, and seasonings in a food processor fitted with the blade attachment. Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).  Stir in remaining pepperoni, onion and olives.

Serve warm or cold, in a boule or with TFM French Rounds (Original, Garlic Toasted, or Garlic Parmesan).

This was completely consumed.  Some customers even came back for seconds.  Some employees came back for third, fourth, fifth ... Kids even enjoyed it.

*****

Sam (Produce Manager) found this recipe.  I adapted it to a dip.  A perfect collaborative effort.

Beer Cheese Brat Dip

16 fl. oz. Narragansett beer (or beer of choice)

4 bratwursts, removed from casing

8 oz. cream cheese, cubed and softened

12 oz. shredded cheese, of your choice, 
     room temperature

Add beer and brats to sauce pan.  Bring to a low boil, reduce heat and simmer for 7 minutes; breaking up meat as it cooks. Drain, reserving beer.

Return brats to pan.  Add 1 c. beer, cream cheese and cheddar. Heat on low until cheeses are melted and well blended.

Narragansett is a light body beer.  A 6-pack is only $5.99.   

Customers enjoyed and said it was perfect for a Super Bowl party.

If you want, you can keep the Brats in their casing and cook as directed. Then serve them on buns with beer cheese on top. However, cooking time in the beer will need to be increased to ensure the brats are cooked all the way through.

*****

Sam (Produce Manager) gave me this to prepare for sampling.  Another hit with customers.

Jalapeno Popper Dip

3 to 4 jalapenos, seeded and minced

8 oz. cream cheese, softened

1 c. sour cream

1 tsp. garlic powder

2 c. shredded sharp Cheddar cheese

¾ c. shredded Imported Granino

Topping

1 c. panko bread crumbs

4 Tbl. melted butter

¼ c. shredded Imported Granino

1 Tbl. parsley, chopped

Preheat oven to 375^o.

Mix together all topping ingredients.  Set aside.

In medium bowl, mix together cream cheese, garlic powder, and sour cream until fluffy.

Add cheddar cheese, ¾ c. Granino, and diced jalapenos.  Mix well.

Spread into baking dish. Sprinkle topping over mixture.

Bake 15 to 20 minutes, or until hot and bread crumbs are golden brown.

With all the jalapenos I used, this still did not have much heat.  When I told Sam she said the jalapenos that have been coming in to the store lately, have been mild. Should that happen to you, I suggest adding some hot sauce.

Having been in the slow cooker for many hours, this lost all it's creaminess.  BUT, the flavor was still there.  Bake as indicated in the recipe, not how I had to sample it at the store.

*****

Buffalo Chicken Spread

8 oz. cream cheese, softened

½ c. Wing-Time (Medium) Buffalo Wing Sauce

½ c. mayonnaise

½ c. shredded Mexican blend cheese

1/3 to ½ lb. rotisserie chicken, diced

Put all ingredients, except chicken, in a mixing bowl.  Blend until thoroughly incorporated.  Add chicken and mix in.

Place in a boule or small oven proof bowl.  Cover. Heat in 350^o preheated oven for 40 minutes.  Can also heat in a small slow cooker.

Serve with pita chips, tortilla chips, bread, pretzel crisps or your favorite crackers.

Customers sampling this enjoyed.  However, most did not sample, saying they know what Buffalo Chicken Dip is like. 

*****

I wish this was an employee recipe contest.  I know customers, even employees, would have liked voting for their favorite recipe.  I'm trying again for next Saturday.  If employees don't submit recipes, I'll comb through my recipe stash and do my own thing.

OH! Very few people sampled beer.  Most wanted to sample wine.  So, beer is OUT.  Wine is IN.

Beer and Food Tasting - January 13th

The employee recipe contest has come down to recipes from Sam (Product Manager) and myself.  We both take the win.

Come sample and find recipes for your Super Bowl party!

Saturday, January 13th (12:00 to 4:00 PM)

Beer  

• Narragansett
• Ommegang Abbey Ale Dubbel
• Ommegang Three Philosophers
• Well Banana Bread Beer

Food

• Corn and Black Bean Salsa
• Pizza Dip #2
• Beer Cheese Brat Dip
• Jalapeno Popper Dip
• Buffalo Chicken Dip
• Guacamole
• Southwest Dip

Super Bowl!

HEADS UP!  Come get ready for the Super Bowl.

The next two Saturday's (January 13th and 20th) we will be sampling to help you with ideas for your Super Bowl parties.

Employees will be submitting recipes for appetizers and dips.  I will prepare them each Saturday and customers will vote on their favorite one.  One employee will win each week.

Instead of sampling wine, I will sample beer.

Details will be posted Thursday afternoon, after I pick up the recipes that were submitted.

Join the fun!!!

RECIPE INDEX 2017

When I look at this year's index it's so sparse compared to other years.  So sad.

* Represents, customer favorite recipes.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX

A

B
* Blue Cheese-Horseradish Spread

C



D


E


F
* Fresh Grape Salsa

G


H

I


J



K


L


M


N


O


P
* Pumpkin Sausage Sauce

Q

     

R

S


T
* Turkey/Ham and Brie with Cranberry Horseradish Sauce
- Tropical Hibiscus Spritzer

U


V


W


X


Y

Z

Recipes: Chicken Fajita Soup - Dried Fruit with Cheese

What an exciting weekend sampling.  I was back in my element.  It may have been a TFM Corporate sampling, but I "had" to put my own spin on it.  As I held my breath with each customer who sampled ... thank God they enjoyed it.  My TFM Taste Testers and employees also enjoyed.  Definitely in my happy zone.

What follows are three versions for Chicken Fajita Soup.  The first is what I actually sampled out.  Second, is the recipe card TFM Corporate sent to the store.  Last, is how TFM Corporate emailed we prepare the soup.  I don't know anything about the flavor of the second recipe, but I can tell you, the last recipe looked and tasted like dishwater.  If you prepare recipes two or three, please let me know how they turn out.

(Anita's) Chicken Fajita Soup

2 – 32 oz. containers Pacific Organic Chicken Bone Broth

16 oz. jar TFM Nom Nom Mild Salsa

1 to 2 Tbl. TFM Blackend Spice Rub/Marinade

2 – 14.5 oz. cans TFM Tomato Sauce

1½ to 2 lbs. rotisserie chicken, diced

1 chili veggie kit from Product (garlic removed)

Toppings

Fresh cilantro

Sliced avocado

Tortilla strips

Sour cream

Fresh lime wedges

Add all ingredients to slow cooker.  Cover.  Cook on LOW for 6 hours or HIGH for 4 hours.  Serve with desired toppings.

Saturday I only used 1 tablespoon of blackend spice rub.  Sunday I used 2 tablespoons.  This gave it a nice kick, but not overpowering.  I suggest starting with 1 tablespoon and adding more as you go.  You can always increase the spice level, but you cannot go backwards.  Adding Medium Nom Nom Salsa is also an option for increasing the spice level.  I did not add salt.  I think it could use a pinch, but with the exception of the veggie kit, the ingredients had plenty of sodium.  

At home I served this with tortilla strips, sour cream and lime wedge.  Tortilla strips thickened the soup a tad.  Sour cream added a bit of creaminess.  Lime gave a nice, bright enhancement to the flavor.  Overall, YUMMY!

I did not prepare this recipe so have no comments.  I leave this to you.

TFM Slow Cooker Chicken Fajita Soup

1 lb. boneless, skinless chicken breasts

1 32 oz. containers Pacific Foods Organic Chicken Bone Broth

16 oz. jar TFM Nom Nom Mild Salsa

2 1/2 tsp. Kosher salt

1 Tbl. TFM Blackend Spice Rub/Marinade

1 Chili Veggie Kit from Product (garlic removed)

Preparation is the same as in my version and the recipe card.  Flavor ... not so much the same.

Bone Broth v. Stock v. Broth

As I prepared the soup Saturday, I wondered "what is the difference between Bone Broth, Broth and Stock?" After researching it on the internet, it basically said, "they are all related". AKA, no difference.  It also mentioned all three were made with bones, meat, and various veggies. So ... I read the ingredients on a few Bone Broth containers.  All different, with different spices added as well.  In the end, read the ingredients on the package and select what flavor profile works best for you.

*****

Before Christmas I noticed Dardiman's Dried Fruit in stock.  Oh how I wanted to play with them and sample them out.  Although the holidays are over, this weekend I was supposed to sample the Apple Crisps with almond butter.  My taste testers and I tried it.  In a word ... GROSS.  Maybe peanut butter? Anyway, I had to play and veered off the snack route and went cheese appetizer.  Not only that, I added Mandarin Orange Crisps and Tomato Crisps to the sampling.

First, let's say, a food photographer I am NOT.  Above (left to right): Tomato Crisp, Mozzarella and Pesto - Mandarin Orange Crisp, Fromage d'Affinois and Marcona Almond - Apple Crisp, Buttermilk Blue Cheese, Pecans and Honey

Apple Crisps with Buttermilk Blue Cheese and Honey

1 bag Dardiman's Apple Crisps

1 wedge Buttermilk Blue Cheese

honey

Pecan pieces

Spread cheese on each Crisp. Top with a couple Pecan pieces. Drizzle with honey.

Mandarin Orange Crisps with Fromage d'Affinois 

1 bag Dardiman's Mandarin Orange Crisps

1 wedge Fromage d'Affinois

1 clam shell Marcona Almonds

Spread cheese on each Crisp and top with a Marcona Almond.

Saturday, Apple Crisps was the overall favorite appetizer.  

Tomato Crisps with Mozzarella and Pesto

1 bag Dardiman's Tomato Crisps

1 ball Mozzarella, sliced

1 container Cibo Pesto

Cut each slice of Mozzarella into quarters.  Place a piece of cheese on each crisp.  Top with Pesto.

Sunday I sampled Tomato Crisps along with Apple and Mandarin Orange.  There was no clear cut favorite.  Customers enjoyed them all; some had a hard time choosing which to purchase.

Wine and Food Tasting - January 6th and 7th

HAPPY NEW YEAR!!!  I hope everyone enjoyed their holiday celebrations.  Here's my first sampling for the year ...

Saturday, January 6th (12:00 to 4:00 PM)
and

Sunday, January 7th (12:00 to 4:00 PM)

(Commonwealth Pkwy., Midlothian)

Wine  

• (I will select the wines when I get to the store.)

Food 

• (TFM Corporate sampling.  I'll post as soon as I figure it out.)