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.