Recipes: Bacon Cheddar Spread #2 - Asaigo Garlic Spread

Oops!  Forgot to post the new recipes from this past week.

With everything disappearing from the store shelves, my sampling choices were limited.  Plan A and Plan B were no go.  That left me with Plan C - I went with what I thought was a recipe more appropriate for a Super Bowl party than a holiday party. Boy was I wrong.  This recipe was a HUGE hit!  Sold out of Pine River Sharp Cheddar.  Then customers purchased Pine River's Swiss Almond to use in this recipe and we sold out of that too.  Who knew?!

Bacon Cheddar Spread #2

1 (16 oz.) container Pine River Sharp Cheddar cheese, softened

1 jar real bacon bits

¼ c. diced scallion

¼ c. mayonnaise

½ tsp. Worcestershire sauce

TFM smoked almonds, 

     roughly chopped

Place all ingredients, except almonds in a mixing bowl. Mix until thoroughly blended.  Transfer to a serving bowl.  Garnish with smoked almonds.  Serve with your favorite crackers.

I think next month, when I do Super Bowl party recipes, I'll prepare this with Pine River's Swiss Almond.

*****

This next recipe was hit or miss with customers.   If you enjoy Asiago then this was enjoyable.  Sold most of Pine River's  Aged Asiago cheese.

Asiago Garlic Spread

1 (16 oz.) container Pine River 

     Aged Asiago cheese, softened

½  jar Stonewall Kitchen 

     Roasted Garlic Bread Spread

Mix both ingredients together in a medium mixing bowl, until thoroughly blended.  Transfer to a serving bowl.  Serve with your favorite crackers.

Customers thought this would have an overpowering garlic flavor.  If anything, it was VERY Asiago flavored (for me overpowering).  I think next time I'll try this with Stonewall Kitchen's Sun-Dried Tomato Pesto or Artichoke Pesto.

Wine and Food Tasting - December 26th

I hope everyone had a joyous Christmas.

No wine tasting today.  

I'm taking the weekend off.

I'll be back at the store, 

Tuesday, Dec. 29th 

and 

Wednesday, Dec. 30th.

Wine and Food Tasting - December 23rd

Tis the Season!  After my tasting last night, I wandered the isles in search of products for easy, delicious recipes.  Everything I wanted to prepare was either sold out or only a few jars remained.  Caviar was on the top of my list.  When I go in this morning I'll have to play with the cheese and see what I come up with.

Wednesday, December 23rd 
(Huguenot Store)

Food  

• Caviar Spread 
• Bacon Cheddar Cheese Ball
• (What ever I create that gets my TFM Taste Tester Seal of Approval.)

Wines (12:00 to 2:45 PM)

• Ruby Sky Chardonnay
• MacMurray Pinot Noir
• Saint-Hilaire Brut
• Martini & Rossi Asti Spumante

Wines (3:00 to 6:00 PM)

• (Do not know what my distributor will have me pour.)
• Mumm Napa Brut
• Rosa Regale

Wine and Food Tasting - December 22nd

Tuesday, December 22nd (1:00 to 4:00 PM)  
(Huguenot Store)

Food  

• Not sure if what I requested came in on the truck.  Tis the season for the warehouse to be out of everything I want to prepare.

Wines

• Chandon Brut
• Clos du Bois Chardonnay
• Clos du Bois Rouge (I'll do a vintage comparison)

Wne and Food Tasting - December 18th & 19th

Friday, December 18th (3:00 to 6:00 PM)  
(Commonwealth Pkwy. Store)

Food  

• Wild Hibiscus Flowers in Syrup
• Filled with Mascarpone
• Goat Cheese, Ginger, and Almonds

Saturday, December 12th (1:00 to 4:00 PM)  
(Huguenot Store)

Food  

• Stonewall Kitchen over Brie/Goat Cheese/Fromage d'Affinois/Cream Cheese
• Apple Cranberry Chutney
• Peach Amaretto Jam with Pecans
• Strawberry Jam with Basil
• Hot Pepper Jelly
• Cream Pesto Cheese Torte with Red Bell Pepper and Ancho Chile Jam

Wines

• (Will post as soon as I'm told what to pour.)

Tuesday, December 22nd and Wednesday, December 23rd I will be at the Huguenot store with wine and food.  I will post on Monday.

Stock-Up Saturday Sale wine

Gravelly Ford
Chardonnay, Pinot Noir, Cabernet, Zinfandel
Sale Price - 2/$12

Wine Tasting Tuesday - December 15th

Tuesday, December 15th (3:00 to 6:00 PM)
(Huguenot Store)

Food

• Cheese
• Meatballs with
• Stonewall Kitchen Apple Jalapeno Jelly
• Kalbi Bulgogi Sauce

Wines

• (When I go in to the store tomorrow I'll pick a couple white and a couple red.  Maybe even some bubbles?  Something sweet?  Have to see what we have.)

Recipes: Artichoke Pesto Spread - Apple Cranberry Turkey Salad - Orange Cranberry Marmalade over Fromage d'Affinois

Tis the Season!  

Bruce took my picture with my cork Christmas trees.  Everyone who see's them just loves them.  They are perfect for me!

I have been so busy with food sampling, time is getting away from me.

Here are the recipes from Saturday.

The hands down favorite ...

Orange Cranberry Marmalade over Fromage d'Affinois
1 jar Stonewall Kitchen 
     Orange Cranberry Marmalade
1 wedge Fromage d'Affinois
2/3 c. Gourmet Nut Blend


Place Fromage d'Affinois on serving plate.  Top with marmalade to taste.  Garnish with nut blend, to taste.  Serve.

This was so easy and so flavorful.  SOLD OUT of the marmalade.  The nut blend is nice too - cranberries, pecans, cashews, and pistachios.

*****

Artichoke Pesto Spread

8 oz. TFM cream cheese, softened

1 jar Stonewall Kitchen 

     Artichoke Pesto

¼ c. sundried tomatoes, chopped

½ c. grated Parmesan cheese

In a medium mixing bowl add cream cheese and pesto.  Mix until well blended.  Transfer to serving plate.  Top with Parmesan. Garnish with sundried tomatoes.

When I prepared this at the store, I used ¼ cup Parmesan.  After my tasting I had some Parmesan left in my prep area and put it on the spread.  It was oh, so much better.  I think increasing the amount of Parmesan to ½ cup (like a small blizzard) would be better, but you can do it to taste.

*****

This next recipe is from Stonewall Kitchen.  I thought it would be a good recipe for using your leftover turkey from the holidays.

Apple Cranberry Turkey Salad

2 c. cooked turkey  or chicken breast, diced

1 box plain couscous with cranberries, cooked 

according to package directions

1 c.  pecans, chopped and toasted

1 apple, cored and diced

2 scallion, diced, including greens

1½ jars Stonewall Kitchen Apple Cranberry Chutney

Combine turkey/chicken, couscous, pecans, apples, and scallions in a medium bowl.  Add chutney and mayonnaise.  Mix well.  Season with salt and pepper to taste.

I used chicken at the  store.  Also, I think a whole apple is too much. ½ to ¾ of an apple would be better.