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.
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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?
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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!
