Fromage Fort/Fromage du Jour

Fromage Fort/Fromage du Jours have become popular with my customers.  Having prepared quite a variety of them, I thought it easiest to have them all in one post for ease of reference.  The date indicated is the date it was sampled. If it was a favorite it is labeled FAVORITE.  Comments from the initial recipe post are included (in blue).

I began making Fromage Forts when I saw a recipe for one in my food trade magazine.  With recipe in hand, I Googled in search of more Fromage Fort recipes.  I learned that Fromage Fort (French for "strong cheese") is made by using leftover pieces of various cheeses, adding wine, garlic, herbs, seasonings, etc.  Camembert, Brie, Swiss,  Parmigian-Reggiano, and goat milk cheeses are the cheeses typically used.  Nicole (TFM's Cheese Specialist extraordinaire) is cutting cheese daily and scraps are tossed in the trash. What better way to "play" and salvage the scraps.  I was going to turn those into tasty tidbits (if it killed me).  Fromage du Jour came about because I preferred the sound of that over Fromage Fort.  Besides, I had ventured from the true aspects of Fromage Fort.

Fromage Fort 1 - Aged Gouda/Parrano/
     Swiss Emmenthaller/Ricotta Salata 
     (FAVORITE - 2/21/14)

10 oz. Old Dutch Masters Aged Gouda, 
     rind removed and grated

7 oz. Parrano, rind removed and grated

7 oz. Swiss Emmenthaller, 
     rind removed and grated

4 oz. Ricotta Salata, crumbled

6 Tbl. butter

5 Tbl. Lucini Roasted Garlic 
     Extra Virgin Olive Oil

2 Tbl. TFM Extra Virgin Olive Oil

¼ c. chopped chives

Place cheese, butter and oils, in the bowl of a food  processor and process until blended and smooth.  If you feel the mixture is too dry, add more of the olive oils.  Mix in chives.

After getting the seal of approval from all my taste testers, this went to the sample table for the final verdict from customers.  SUCCESS!  This was the hit of the night.  

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Fromage Fort 2 - Manchego/Parrano/3 Year Cheddar/
     Red Wax Gouda  (2/22/14)
9¾ oz. Manchego, rind removed and grated
7 oz. Parrano, rind removed and grated
7 oz. 3 Year Cheddar grated
4 ½ oz. Red Wax Gouda, rind removed and grated
6 Tbl. butter
¾ c. TFM Extra Virgin Olive Oil
1 pkg. (3 oz.) California Smoked Sun Dried Tomatoes, diced
1 jalapeno, seeded and diced
¼ c. cilantro, chopped

Place cheese, butter and oil, in the bowl of a food processor and process until blended and smooth. If you feel the mixture is too dry, add more olive oil. Mix in tomatoes, jalapeno and cilantro. Refrigerate overnight to let the flavors blend.


Fromage Fort 3 - Comte Gruyere/Yellow Wax Gouda/
     Smoked Cheddar/Ricotta Salata  (2/22/14)
5 oz. Comte Gruyere, rind removed and grated
7½ oz. Yellow Wax Gouda, rind removed and grated
5 oz. Belton Farms Oak Smoked Cheddar, grated
4 ½ oz. Ricotta Salata, grated
5 Tbl. butter
¾ c. TFM Extra Virgin Olive Oil
3 Tbl. Lucini Roasted Garlic Extra Virgin Olive Oil
½ c. diced red onion

Place cheese, butter and oil in the bowl of a food processor and process until blended and smooth. If you feel the mixture is too dry, add more olive oil. Mix in onion. Refrigerate 5 hours to overnight to let flavors blend.


Fromage Fort 4 - Aged Gouda/Comte Gruyere/
     Boucherondin  (2/22/14)
8½ oz. Old Dutch Masters Aged Gouda, 
     rind removed and grated
6½ oz. Comte Gruyere, rind removed and grated
7 oz. Boucherondin de Chevre, crumbled
5 Tbl. butter1 bottle (3.38 oz.) Il Molino 
     Extra Virgin Olive Oil with Rosemary

Place all ingredients in the bowl of a food processor and process until blended and smooth. If you feel the mixture is too dry, add TFM Extra Virgin Olive Oil.


All three of Saturday's Fromage Forts were enjoyed by customers.  However, 2 and 4 were favored over 3.  

I also have to say that Lucini Roasted Garlic Extra Virgin Olive Oil and Il Molino Extra Virgin Olive Oil with Rosemary have tremendous flavor.  I so enjoyed using them.  Truth be told, I HAD to use Il Molino because I liked the bottle. (See we don't just buy wine because of the label.  It falls into play with other products as well.)  It would be a great gift for someone.  

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Wensleydale with Cranberries was a nice addition to a Fromage Fort.  I decided to use Nuts & Berries (from the bulk bin) as a garnish.  

Fromage Fort 5 - Brie/
     Wensleydale with Cranberries/
     Bellavitano Merlot (2/28/14)

8 oz. Ile de France Brie, 
     cut into wedges

8 oz. Wensleydale with 
                                                  Cranberries, crumbled

7 oz. Belavitano Merlot, grated

8 Tbl. (1 stick) butter

¾ c. Nuts & Berries, coarsely chopped

Place cheese and butter in the bowl of a food  processor and process until blended and smooth.  Refrigerate 5 hours to overnight to let flavors blend.  Prior to serving, place in serving bowl and garnish with Nuts & Berries.  Serve with your favorite crackers.

In all honesty, I was on the fence about serving this. I was not a fan, but Nicole said it was quite good.  In the end, customers were enjoying it.   After talking with a customer about this Fromage Fort the light bulb went off for me ... I'm not a fan of Wensleydale with Cranberries.  If that is a cheese you enjoy, this recipe is for you.  Me ... not so much.  

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Nicole had scraps of Jarlsberg and Camembert for me.  I wanted to do something less savory and used Gjetost for a mild nutty flavor.  Then for texture I added honey roasted peanuts.  

Fromage Fort 6 - Gjetost/
     Jarlsberg Swiss/
     Camembert (3/1/14)

8.8 oz. Ski Queen Gjetost, grated

8 oz. Jarlsberg Swiss, grated

8 oz. Ile de France Camembert

¾ c. honey roasted peanuts, 
     coarsely chopped

Place cheese in the bowl of a food  processor and process until blended and smooth.  This will be very thick, so you may want to do it in small batches.  Form into a ball.  Cover.  Refrigerate 5 hours to overnight to let flavors blend.  Prior to serving roll in peanuts.  Serve with your favorite crackers.

In other Fromage Forts I say to add oil if the cheese is too thick.  DO NOT add oil to this.  It severely minimizes the delicious nutty flavor.

This is the EASIEST Fromage Fort.  I was anxious to use Apetina Feta in oil with herbs and spices.  My hope was to just empty the jar into the food processor and not have to measure olive oil or decide on adding spices.  Success!

Fromage Fort 7 - Comte Gruyere/
     Kerrygold Aged Cheddar/
     Apetina (FAVORITE - 3/1/14)

12 oz. Comte Gruyere, 
     rind removed and grated

11 oz. Kerrygold Aged Cheddar, grated

9.7 oz. jar Apetina Feta in oil 
     with herbs and spice

¾ c. Kalamata olives, chopped

1 bag Stacy’s Pita Crisps, Simply Naked (sea salt)

Place cheeses, including oil with herbs and spices, in the bowl of a food  processor and process until blended and smooth.  Refrigerate 5 hours to overnight to let flavors blend.  Prior to serving, place in serving bowl and garnish with Kalamata olives.  Serve with Stacy’s Pita Crisps.

THE customer favorite.

Cute jar. Great flavor.

Fromage Fort 8 - Fol Epi/

     Parrano/Champignon with
     Mushrooms (3/7/14)

9½ oz. Fol Epi, rind removed and grated

9 oz. Parrano, rind removed and grated

6¾ oz. Champignon with Mushrooms, 
     cut in pieces

¼ c. Lucini Roasted Garlic 
     Extra Virgin Olive Oil

Wildly Delicious Roasted Garlic Sea Salt, to taste

TFM Original French Rounds

Place cheeses and olive oil in the bowl of a food  processor and process until blended and smooth.  If you feel the mixture is too dry, add more TFM Extra Virgin Olive Oil.  Refrigerate to let flavors blend (5 to 24 hours).  Place cheese in a serving bowl and garnish with sea salt.  Serve with TFM Original French Rounds.

Customers did enjoy this, but I will say you have to like garlic.  The Lucini Roasted Garlic EVOO is very tasty and there's no mistaking the garlic flavor.  In fact, I stopped adding the olive oil after ¼ cup as the flavor was getting to bold.  Not adding more olive oil made the consistency on the thicker side.  If I would have been thinking I would have continued to add olive oil, but would have switched to TFM's EVOO.  That is the reason for the blue line in the directions above.  I added TFM's EVOO to the remaining spread after my tasting.  The spread was amazing.  

Fromage Fort 9 - Apetina/Fol Epi/

    Saint Andre (FAVORITE - 3/7/14)

9.7 oz. jar Apetina Feta in oil 
     with herbs and spices

8 oz. Fol Epi, rind removed and grated

7 oz.  Saint Andre, cut in wedges

TFM Original French Rounds

Place cheeses (including Apetina’s oil, herbs and spices) in the bowl of a food  processor and process until blended and smooth.  Refrigerate to let flavors blend (5 to 24 hours).  Serve with TFM Original French Rounds.

All I can say about this was HANDS DOWN FAVORITE Fromage Fort (1 through 11) EVER.  The cheeses for this were flying off the shelf.  I will have to do this again at the holidays.   I enjoy using Apetina because there's no measuring of EVOO and I don't have to think of spices (let alone measure and chop.  Sheez!  I'm starting to sound like some of my customers.)  

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Fromage Fort 10 - Apetina/Fontina/Champignon with

     Mushrooms (3/8/14)

9.7 oz. jar Apetina Feta in oil with herbs and spices

7½ oz. Fontina, rind removed and grated

5½ oz. Champignon with Mushrooms, cut in pieces

TFM Original French Rounds

Place cheeses (including oil, herbs and spices) in the bowl of a food  processor and process until blended and smooth.  Refrigerate to let flavors blend (5 to 24 hours).  Serve with TFM Original French Rounds.

Fromage Fort 11 - 

     Burrata/Piave (3/8/14)

8 oz. BelGioioso Burrata, drained

5¼ oz. Piave, rind removed 
     and grated

2 Tbl. TFM Extra Virgin Olive Oil

2 Tbl. Delallo Piquillo Peppers, 
     drained and diced

Stacy’s Bake Shop 
     Herbed Baguette Bakery Crisps

Place cheeses and oil in the bowl of a food processor and process until blended and smooth.  Mix in peppers. Refrigerate to let flavors blend (5 to 24 hours).  Serve with Stacy’s Herbed Baguette Bakery Crisps.

Not much on these two.  No negative comments,  Some customers said they enjoyed.  As for my taste testers ... they liked them, but nothing could compare to #9.  

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Fromage du Jour 12 – Boursin Garlic & Fine Herbs/
     Bellavitano Balsamic (FAVORITE - 3/14/14)

2 (5.2 oz.) Boursin Garlic & Fine Herbes, crumbled in

7½ oz. Bellavitano Balsamic, grated

¼ c. TFM Extra Virgin Olive Oil

1/3 c. pine nuts, toasted

Place cheeses and oil in the bowl of a food processor and process until blended and smooth.. Refrigerate to let flavors blend (5 to 24 hours).  Mix in pine nuts. Serve with TFM Original French Rounds.

This was Friday's sampling and a hit with customers.  

Fromage du Jour 13 - Red Wax Gouda/Chaumes (3/15/14)

10 oz. Red Wax Gouda, rind removed and grated

8½ oz. Chaumes, cubed

6 Tbl. TFM Extra Virgin Olive Oil

Place cheeses and oil in the bowl of a food processor and process until blended and smooth.. Refrigerate to let flavors blend (5 to 24 hours).  Serve with TFM Original French Rounds.

This was simple, mild, slightly nutty, and clean.  Although customers enjoyed this spread, it was not the hit Fromage du Jours 14 and 15 were.  

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Fromage du Jour 14 - Champinon with Mushrooms/
     Tallegio/Bellavitano Raspberry (FAVORITE - 3/15/14)

7¼ oz. Champignon with Mushrooms, cubed

6¾ oz. Tallegio, cubed

5½ oz. Bellavitano Raspberry, grated

3 Tbl. O Meyer Lemon Olive Oil

Place cheeses and oil in the bowl of a food processor and process until blended and smooth. Refrigerate to let flavors blend (5 to 24 hours).  Serve with TFM Original French Rounds.

Fromage du Jour 15 - Tallegio/Boursin Garlic & Fine Herbs            (FAVORITE - 3/15/14)

11 oz. Tallegio, cubed

1 (5.2 oz.) pkg. Boursin Garlic & Fine Herbs, crumbled

1 Tbl. O Meyer Lemon Olive Oil, plus extra for drizzling

Wildly Delicious Roasted Garlic Sea Salt

Place cheeses and 1 tablespoon oil in the bowl of a food processor and process until blended and smooth.. Refrigerate to let flavors blend (5 to 24 hours).  Place in a serving bowl and drizzle with extra olive oil and garnish with sea salt.  Serve with TFM Original French Rounds.

Fromage 14 and 15 were the favorite for Saturday. Cheese was flying off the shelf to make these recipes.  It must have been the Tallegio.  Of the two, 15 was the favorite.  I just loved the way Fromage du Jour 15 looked with the glistening  drizzle of olive oil and sea salt garnish.  The flavor was amazing.   

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Wildly Delicious Sea Salt

Fromage du Jour 16 (The Italian) - Mozzarella/Parmesan 
 (FAVORITE - 7/3/14)

8 oz. Mozzarella, cubed

8 oz. Parmesan Reggiano, 
     rind removed and grated

6 Tbl. TFM Extra Virgin Olive Oil, 
     plus extra for drizzling

3 oz. (3 1/8” slices) Genoa Salami, diced

¼ c. smoked sundried tomatoes, diced

Wildly Delicious Roasted Garlic Sea Salt

Place cheeses and 6 tablespoons oil in the bowl of a food processor and process until blended and smooth. If mixture is too thick add  more olive oil until desired consistancy is reached. Transfer to a bowl and  mix in salami and sundried tomatoes.  Place in a serving bowl, drizzle with olive oil and garnish with sea salt.  Serve with TFM Toasted Garlic French Rounds.

Both cheeses were flying out of the cheese case. Sold out of the Parmesan Reggiano Nicole cut. Aside from loving the words "sold out" I do enjoy - "amazing", "delicious", and "this is great", which this recipe evoked.  One customer gave me a backhanded compliment saying, "I hate people like you who can just create delicious recipes."  Trust me, if the recipe did not taste good to me and/or my TFM Taste Testers, it would NEVER make it to my table.  But hey, thanks for the compliment. 

When I left the store on Thursday Nicole and I decided to do Fromage du Jour 16 again on Friday. It was very popular and a lot of cheese was sold.  However, Parmesan Reggiano sold out and Nicole did not have time to cut more.  I needed another cheese.  On top of that, when I arrived at the store Friday to prepare my food, the Assistant Store Manager gave me the task of, "do something with black olives and artichokes".  I was now going to modify Fromage du Jour 16's recipe and hopefully it would be a hit.  Fromage du Jour 17 turned into how I like my ice cream - with plenty of good stuff in it. (I cannot do plain chocolate ice cream.  Sorry, I'm not a vanilla girl.)

Fromage du Jour 17 (The Italian #2) - Mozzarella/Parmesan
 (FAVORITE - 7/4/14)

8 oz. Mozzarella, cubed

8 oz. 3 Cheese Blend Flakes** 

8 Tbl. TFM Extra Virgin Olive Oil

3 oz. (3 1/8” slices) Genoa Salami, diced

¼ c. smoked sundried tomatoes, diced
½ c. sliced black olives, drained
½ c. chopped artichoke hearts, drained

Wildly Delicious Roasted Garlic Sea Salt

Place cheeses and oil in the bowl of a food processor and process until blended and smooth. If mixture is too thick add  more olive oil until desired consistancy is reached. Transfer to a bowl and  mix in salami, sundried tomatoes, olives and artichokes.  Place in a serving bowl. Garnish with sea salt.  Serve with TFM Garlic Parmesan French Rounds.

** A blend of Romano, Asiago, and Paremsan.  

Another customer favorite.  WHEW!  

Recipes: Corn and Black Bean Salad/Salsa - Fromage du Jour 16 and 17 - Over Cream Cheese

I would love to say, "I'm back", but ... can't.  Having my food sampling table was only for two days.  What I can say is, "what a great two days of sampling!"  Thursday The Fresh Market was busy and that meant I was too. Thursday I could not keep product on my sample table, nor wine on my wine table.  I'm happy to say "SOLD OUT" of many items.  Friday when I arrived at the store to prepare my food the Assistant Grocery Manager and Assistant Store Manger greeted me with, "I need you to do something with ..." Plus they both wanted me to "do something with" different products. Ahhhh, just like old times!

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I originally prepared this first recipe January 5, 2014.  It was popular then and just as popular this weekend.   

Corn and Black Bean Salad/Salsa*
1 (16 oz.) jar Stonewall Kitchen 
     Spicy Corn Relish
1 (15 oz.) can TFM Black Beans, 
     drained
1 ripe avocado, peeled, cored and 
     cut into ¼-inch cubes 

1 c. tomatoes, diced 

1/3 c. diced red onion 

8 oz. Adams Reserve cheese, cut into ¼-inch cubes 
1 jalapeno, seeded and diced (optional)

¼ c. chopped cilantro

Combine all ingredients in a medium mixing bowl and toss. Serve.

* If you are preparing this as a salad, use cherry tomatoes and quarter them.  Also, cut the avocado into larger (½-inch) pieces. Cheese would also be cubed larger.  Serve as a side salad.

  If you are prparing this as a salsa then prepare as indicated above and serve with tortilla chips.  You can also serve with tacos.

In January I used Monterey Jack cheese and shredded it (I didn't read the recipe - oops!).  This time I used Adams Reserve Cheddar and cubed it (as the recipe called for).  Both cheeses work in this.  BUT, cubing it is best.  I did not use jalapeno when I sampled this at the store. 

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Nicole saved cheese scraps for me and I was able to prepare Fromage du Jour.  Friday one customer gave me a backhanded compliment saying, "I hate people like you who can just create delicious recipes."  Trust me, if the recipe did not taste good to me and/or my TFM Taste Testers, it would NEVER make it to my table.  But hey, thanks for the compliment. 

Thursday I prepared this simple and tasty cheese spread.  We sold out of the Parmesan Reggiano Nicole cut.  

Wildly Delicious Sea Salt

Fromage du Jour 16 (The Italian) - Mozzarella/Parmesan

8 oz. Mozzarella, cubed

8 oz. Parmesan Reggiano, 
     rind removed and grated

6 Tbl. TFM Extra Virgin Olive Oil, 
     plus extra for drizzling

3 oz. (3 1/8” slices) Genoa Salami, diced

¼ c. smoked sundried tomatoes, diced

Wildly Delicious Roasted Garlic Sea Salt

Place cheeses and 6 tablespoons oil in the bowl of a food processor and process until blended and smooth. If mixture is too thick add  more olive oil until desired consistancy is reached. Transfer to a bowl and  mix in salami and sundried tomatoes.  Place in a serving bowl, drizzle with olive oil and garnish with sea salt.  Serve with TFM Toasted Garlic French Rounds.

This was a customer favorite and both cheeses were flying out of the cheese case.  Aside from loving the words "sold out" I do enjoy - "amazing", "delicious", and "this is great", which this recipe evoked.  I'll even take backhanded compliments.

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When I left the store on Thursday Nicole and I decided to do Fromage du Jour 16 again on Friday. It was very popular plus sold a lot of cheese.  However, Parmesan Reggiano sold out and Nicole did not have time to cut more.  I needed another cheese.  On top of that, when I arrived at the store Friday to prepare my food, I was given the task of, "do something with black olives and artichokes".  I was now going to modify Fromage du Jour 16's recipe and hopefully it would be a hit.  Fromage du Jour 17 turned into how I like my ice cream - with plenty of good stuff in it. (I cannot do plain chocolate ice cream.  Sorry, I'm not a vanilla girl.)

Fromage du Jour 17 (The Italian #2) - Mozzarella/Parmesan

8 oz. Mozzarella, cubed

8 oz. 3-Cheese Blend Flakes** 

8 Tbl. TFM Extra Virgin Olive Oil

3 oz. (3 1/8” slices) Genoa Salami, diced

¼ c. smoked sundried tomatoes, diced
½ c. sliced black olives, drained
½ c. chopped artichoke hearts, drained

Wildly Delicious Roasted Garlic Sea Salt

Place cheeses and oil in the bowl of a food processor and process until blended and smooth. If mixture is too thick add  more olive oil until desired consistancy is reached. Transfer to a bowl and  mix in salami, sundried tomatoes, olives and artichokes.  Place in a serving bowl. Garnish with sea salt.  Serve with TFM Garlic Parmesan French Rounds.

** A blend of Romano, Asiago, and Paremsan.  

Another customer favorite.  WHEW!  

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Thursday and Friday I prepared two "over cream cheese" dishes.  Both were huge hits with customers.  Saturday I had customers tell me they served them at their July 4th parties and they were a big hit.  I even had a couple customers return to purchase the ingredients so they could make them again.

This first dish had me amazed.  All I kept thinking to myself was, "who knew?!"

Raspberry Honey Mustard Pretzel Dip
1 jar Robert Rothschild Farms 
     Raspberry Honey Mustard Pretzel Dip
8 oz. TFM Cream Cheese
1 pkg. Original Pretzel Crisps

Place cream cheese on a serving plate. Top with 1/3 to ½ a jar of Robert Rothschild Farms Raspberry Honey Mustard Pretzel Dip.  Serve with Pretzel Crisps Original flavor.

A couple weeks ago I sampled Pretzel Crisps and the Raspberry Honey Mustard.  I dipped the pretzel in the dip and served it in a tasting cup.  A nice snack.  Sold a few of each product.  Thursday and Friday I prepared this recipe. I could not keep either product on my table.  Thursday the guys in grocery were unloading the truck and after I sold the product on the shelf I had to keep asking them to find what I needed on the pallets and bring me the cases.  Customers comments were, "amazing", "delicious", and "addictive".

I have sampled out Earth & Vine's Red Bell Pepper and Ancho Chili Jam before (in various recipes).  It is always a hit. I always sell out.  I must brag here and say - that after I introduced Earth & Vine's Red Bell Pepper and Ancho Chili Jam to customers TFM (Midlothian) cannot keep it on the shelf.  So let this be fair warning ... if you know you're going to need it, buy it when you see it.

Red Bell Pepper and Ancho Chili Jam
1 jar Earth & Vine Provisions 
     Red Bell Pepper and 
     Ancho Chili Jam
2 (8 oz.) blocks TFM Cream Cheese
1 pkg. TFM crackers or 
     French Rounds

Place cream cheese on a serving plate. Top with a jar of Earth & Vine Red Bell Pepper and Ancho Chili Jam.  Serve with your favorite TFM crackers or French rounds.

ALWAYS a customer favorite.  Try it. You won't be sorry.

That's all until ... Tom gives me more hours to plan and prepare food.  In the interim I will be sending e-mails to the companies I made contact with at the Fancy Food Show last weekend.  I want to start receiving product so when Tom gives me hours I'm ready to cook.

Fancy Food Show Fun!

What a great day at the show!

It is too large a show to visit all the booths in one day. I visited as many of  the companies that currently support me in my sampling and made contacts with other companies that will provide me with sampling support.  So many recipes and recipe ideas.  This was a success.  Not to mention FUN!

I did not attend this alone.  My daughter Sarah was with me, my sister Lori, niece Alli, and cousin Elizabeth.  They all helped me find what I needed on this mission.

My trusty TFM photographer Bruce wasn't with me, but I still have pictures to share.  However, Bruce takes a MUCH better picture than I do.

Stonewall Kitchen ... I had a great visit with Becky (my rep from this company) and AnneMarie (from Stonewall Kitchens).  They gave me great party food ideas and told me some of the new products that TFM will be carrying.  I even sampled them.  Not telling you what's in store. But let me just say, YUM!  

Earth & Vine Provisions is another customer favorite when I sample (I'm sampling out their Red Bell Pepper & Ancho Chili Jam this coming week - Thursday (July 3rd) and Friday (July 4th).  A product TFM Midlothian is always selling out of).  My rep, Mona, wasn't at the show this year, but I did find out what new products TFM will be carrying.  It will be exciting and delicious!

I sample out a lot of Robert Rothschild Farms and their products are a customer favorite.  I wasn't able to go to their booth. It was located in a hall I never made it too.  Disappointed.  I'll just have to keep an eye on TFM's shelves to see if new products arrive and go to their website for recipe ideas.  In the end, all's good.

Salem Baking is interested in supporting me.  Stonewall Kitchen gave me some tasty recipe ideas and Salem Baking has put me in touch with their chef for pairings.  I cannot wait! (Every holiday season I use their Ginger Spice cookies with Cranberry Cinnamon Goat Cheese.  A customer favorite.)

I enjoy (as do my customers) quick, easy, fun, tasty party ideas and Wickles had some of their products ... over cream cheese!  (Over cream cheese is right up my ally when TFM doesn't give me hours to prepare food.)  Aside from being over cream cheese it was enjoyable.  Something I know customers will love.  What products will I sample out?  You'll have to wait and see.

I have sampled out Bronco Bob's before.  I'm looking forward to sampling them again.

What else do my customers have to look forward to ... Other companies I spoke with who said they would support me are Stirrings, Sable & Rosenfeld, Bone Sucking Sauce, and ... you'll just have to wait and see.

Sarah and Alli sampled Cheribundi. There's a Cheribundi 7 day challenge which supports restful sleep and promotes healthy inflamation response.  Sarah is going to do this and I am too.  I think it would be fun to do with my customers and we can post/follow on my blog.  TFM has Cheribundi Light.  I have to check with Grocery to see if they can get Cheribundi Regular.  Of course I'll check with Cheribundi and hopefully they'll support me at the store and send me the information I need to give to my customers (along with coupons - if I can be so greedy).  If Cheribundi will help me do the challenge at TFM I will post it.  This would be exciting!

While at the show I had my picture taken with Bob Moore from Bob's Red Mill.  I did receive a signed copy of his cookbook and cannot wait to read it and see what recipes I can prepare for sampling at the store.

Whew!  With all the walking at the show, sampling, and searching for recipes and party ideas, I needed a break.  I headed to Mexico for TEQUILA!  

No, I didn't stop at every Tequila booth, but I did stop at every Tequila booth that was offering a  mixed drink.  What can I say?!  I do have my limits.

After 7 hours at the show it was time to leave (and that was only because the show was closing for the day).  It was good to get off my feet and relax on the train ride from Grand Central back to Mom and Dad's (where I was staying).  

Sarah (my baby) and I with our Stonewall Kitchen hats and bags full of samples and recipes.

After opening a bottle of Pinot Noir and spreading out on Mom and Dad's living room floor, it was time for Sarah and I to go through our bags and sort out samples, swag, and recipes.  After that ... the Pinot was gone.

When I get home to Virginia I'll read the recipes and plan for my future TFM tastings.  I have to go to TFM and see what products are on the shelves for my new supporters and contact them with what I need/would like.  After that ... it's on to you to sample and enjoy!  

What I won't do for my wonderful customers! 

P.S.  I'm already making plans to attend the show all 3 days next year.  I'm making my list of booths that I have to visit. And I WILL visit Mexico each day.

Recipes: Over Cream Cheese and Cheese AND I have a favor to ask.

(Favor - Updated 6/24/14)

Friday night was like another cocktail party.  It's so much fun to sample, sip wine, and share recipes.  My customers are getting to know each other, and I met new customers. 

Not having hours to prepare food I resorted to "over cream cheese".  However, I needed a change from cream cheese and was thinking Brie when Nicole suggested Fromage d'Affinois. Great idea.

Simple. Simple. Simple!

First was Stonewall Kitchen's Hot Pepper Peach Jam over Fromage d'Affinois.  I garnished this with a rough chop of smoked almonds. 

SOLD OUT of cheese, jam, and crackers!

My other quick party food was Robert Rothschild's Roasted Pineapple & Habanero Dip over Cream Cheese.  

SOLD OUT of the dip.

Now for my favor ...  When you shop at The Fresh Market upon checking out there will be a code at the bottom of your receipt. (It does not print on every receipt.  It appears to be random.) This is for an online survey.  If you have the time please take the survey.  Aside from the customer service, please mention that you enjoy the food samplings in the store.  This would hopefully help me to get hours for my food sampling.  Plus the survey would help everyone else in the store.  THANK YOU!

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!

Recipes for June 13th & 14th

What a busy, crazy day for me today.  Here I sit with a glass of Fetzer Sundial Chard writing this post.

Saturday I tried to make the best of the 4 hours I was given to prepare food.  Glad to say it was a success.  Driving to work Saturday was exciting because I was getting back into the swing of things if only for one day.  I had so much fun cooking.  I think my TFM Taste Testers enjoyed sampling and helping me out.

CHEERS!

Customers enjoyed all the samplings.  My friend Pat texted me after she got home, "It was like a cocktail party in there 2day."  I was busy during my tasting and didn't give it much thought until I recieved her text.  She was right.  Customers were chit-chatting with me and with each other.  It was fantastic.

And ... that's all I have for now.  I'm going to grill some Copper River Salmon that I purchased at TFM today.  Also prepare a couple lobster tails (yup, TFM special).  I even had to try the Jalapeno & Crab Hush Puppies they  had on sale.  With that said, I'll post the recipes tomorrow.

XOXO! 

Recipes: Pesto Pepper Spread (Fontiago) - Cream Cheese and Pear Chutney

Oh so close to selling out of Coppola's Rosso & Bianco!  For this sale more cases were ordered (20 this time vs. 17 in prior sales).  I had 9 bottles each of Chardonnay and Pinot Grigio, and 3 bottles of Rosso remaining when I left the store.  All in all - not bad.


Fontiago was on special this weekend so Nicole prepared my Pesto Pepper Spread using this cheese instead of Parmesan.  Customers were enjoying it and the spread was flying off the table.

Pesto Pepper Spread (Fontiago)

1 c. grated Fontiago

1 c. mayonnaise

1 (6 oz.) CIBO pesto

1/3 c. Delallo Roasted Piquillo Peppers, drained and chopped

Combine all ingredients together in a large mixing bowl.  Serve on TFM Original French Rounds.

As customers were sampling this I was thinking that toasted pine nuts would be a nice addition.  I'll have to keep this in mind next time we sample this out.

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This next recipe is from Admiral's Choice (a Virginia based company).

Cream Cheese & Pear Chutney                 

8 oz. block cream cheese (softened)

1/3 to ½ jar Admiral's Choice Pear Chutney

Mix and stir together until blended thoroughly.  Can also be spooned over cream cheese instead of mixing.  Serve with your favorite TFM crackers.

Customers enjoyed this.  Using the Pear Chutney in TFM's rotisserie chicken salad is delicious.  See recipe: Pear Chutney Rotisserie Chicken Salad (August 11, 2013).