Recipes: Savory Goat Cheese Pesto Spread - Wild Hibiscus Champagne Jellies - Old Farmhouse Chutney Cheese Ball - Warm Brie with White Truffle Oil - Warm Camembert with Rosemary - Feta-Roasted Garlic Onion Jam Spread - Goat Cheese-Orange Cranberry Marmalade Spread - Ham and Swiss Spread - Bacon Cheddar Spread - Port Wine Cheese Ball - Seven Daughters Rich Red Sangria

My label for my daughters stocking stuffer.

Hopefully you were able to attend the Rex-Goliath event on Saturday.   A good time was had by all.

Now for the recipes ...  











The favorite recipe this weekend was Savory Goat Cheese Pesto Spread, a Fresh Market recipe from Fresh Flavors Holiday Recipe Book, 2010.  

Savory Goat Cheese Pesto Spread

4 oz. goat cheese, softened

8.8 oz. Il Villaggio Mascarpone, softened

¾ c. California Sun-Dried Tomato Pesto

¾ oz. pkg. fresh basil, roughly chopped

¼ c. pine nuts, toasted

Salt and pepper to taste

1 pkg. TFM French Rounds

Add goat cheese, Mascarpone, and pesto to a medium mixing bowl.  Mix until thoroughly blended.  Fold in basil.  Season with salt and pepper. Transfer to a serving bowl and sprinkle the top with toasted pine nuts.  Serve with TFM French Rounds.

This was a PERFECT pairing with Mark West Pinot Noir.  It also paired nicely with Cecchi Chianti.

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Wild Hibiscus Flowers in Syrup are always fun.  I saw this recipe and had to give it a try.  I used my favorite Prosecco.

Wild Hibiscus Champagne Jellies

1 jar Wild Hibiscus Flowers in Syrup

1 2/3 c. Riondo Prosecco

½ c. water

1 Tbl. Knox gelatin powder

Garnishes: whipped cream, dark chocolate curls, maraschino cherries

To a mixing bowl add Prosecco and ½ cup Hibiscus syrup (no flowers).

In a small saucepan over low heat, warm water and dissolve gelatin.  Do not boil.  Pour into the wine, through a sieve, and mix thoroughly.

Place a Wild Hibiscus Flower into 6 to 7 champagne flutes, or fancy glasses, and fill 2/3 full with jelly mixture.  Refigerate overnight to set. (Flower will set in all sorts of crazy  positions.)

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Stonewall Kitchen recipes never disappoint.  Customers enjoyed this.

Old Farmhouse Chutney 
Cheese Ball 

16 oz. cream cheese, softened

½ c. Stonewall Kitchen 
      Old Farmhouse Chutney

¼ c. diced scallion

1 clove garlic, chopped

dash of salt

dash of pepper

½ c. Colby cheese, shredded

½ c. Monterey Jack cheese, shredded

½ c. chopped, toasted pecans

Mix together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt and pepper.  Fold in the Colby and Monterey jack cheeses.

Form the mixture into a ball and roll it into the chopped pecans.

The Deli sells Colby and Monterey Jack cheeses.  They also sell a Colby-Monterey combined cheese.  I used 1 cup Colby-Monterey.  Then all I had to do was shred one block of cheese and not two (not that shredding two is such an issue).

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I do enjoy baked and warm Bries.  I am especially partial to warm Brie as they take no time at all to prepare.  I needed a change of pace from the fruity Bries I've been sampling (as tasty as they were), so I prepared my favorite Brie for customers.  It was a hit.

Wildly Delicious Peppercorn Shallot Sea Salt

Urbani
White Truffle Oil

Warm Brie with White Truffle Oil

1 small Ile de France wheel of Brie

1 bottle Urbani White Truffle Oil

Wildly Delicious Sea Salt - Peppercorn Shallot

¼ c. sliced almonds, toasted

Preheat oven to 400^o.

Cut top off Brie and place brie on a baking sheet.  Bake in a preheated  oven for 5 to 6 minutes to soften*.  Remove from oven and  place on a serving dish.  Sprinkle with Peppercorn Shallot sea salt to taste.  Drizzle with truffle oil.  Garnish with sliced almonds.  Serve.

*If you leave this in the oven too long the Brie will ooze all over.

Creamy Brie, the earthiness of truffles, a touch of salt ...  delicious.

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Another chanbge of pace from Brie is Camembert.  Once again, Stonewall Kitchen had a delicious recipe.

Warm Camembert with Rosemary
1 small wheel of Camembert cheese
2 Tbl. toasted and chopped pecans or 
     walnuts

½ c. Stonewall Kitchen 
     Roasted Garlic Onion Jam

½ tsp. chopped rosemary

Preheat oven to  350^o.  Prepare a baking sheet by greasing lightly or lining with parchment paper.

Cut off the top of the Camembert cheese.

Spread the jam over the top of the cheese.  Sprinkle jam with rosemary and nuts.  

Place on baking sheet and bake 20  minutes or until the cheese is warm and soft.  Transfer cheese to a serving dish.  Serve with crackers or TFM French Rounds.

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While wandering through the cheese section of BJ's I saw Stonewall Kitchen had a cheese duo.  One cheese was goat cheese/cranberry horseradish.  The other was feta/roasted garlic onion.  My first thought - I can do this at Fresh Market.  I am happy (and relieved) to say, my take on these was successful.  (Let's face it.  If it wasn't successful customers would not have sampled it and it surely wouldn't be posted here.)

Feta-Roasted Garlic Onion Jam Spread

4 oz. cream cheese, softened

4 oz. crumbled feta cheese

2 Tbl. Stonewall Kitchen 

     Roasted Garlic Onion Jam

Place all ingredients in a mixing bowl.  Mix until thoroughly blended.  Transfer to a serving bowl.  Serve with your favorite cracker or TFM French Rounds.

Of the two cheese spreads, this was the favorite.  

Goat Cheese-Orange Cranberry Marmalade Spread

4 oz. cream cheese, softened

4 oz. goat cheese

4 Tbl. Stonewall Kitchen 

     Orange Cranberry Marmalade

Place all ingredients in a mixing bowl.  Mix until thoroughly blended.  Transfer to a serving bowl.  Serve with your favorite cracker or TFM French Rounds.

Of the two cheese spreads, this was the sweetest.  I probably should have added a tad of horseradish, but my time for playing with the recipe ran out.  None-the-less, customers enjoyed this version.  

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The cheese department asked me to sample their selection of Pine River cheeses.  I'm no Plain Jane and  couldn't just do a container of cheese. I had to give it some pizzazz.  Customers enjoyed all three and I can't say there was a favorite.

Ham and Swiss Spread

1 (15 oz.) container Pine River 
     Swiss Almond cheese, 
     softened

¼ lb. Black Forest Ham, 
     sliced 1/8-inch thick

½ tsp. Coleman’s mustard

½ tsp. Worcestershire sauce

¼ c. diced red onion

2 Tbl. mayonnaise

Salt and pepper to taste

TFM smoked almonds, roughly chopped

TFM Entertainment crackers

Dice ham and place in a medium mixing bowl.  Add remaining ingredients, except almonds and crackers.  Mix until thoroughly blended.  Transfer to a serving bowl.  Garnish with smoked almonds.  Serve with TFM Entertainment crackers.

Bacon Cheddar Spread

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

1 pkg. (12 slices – 2.52 oz.) 
     Smithfield Fully Cooked 
     Thick Slice Applewood 
     Smoke Bacon

¼ c. diced scallion

¼ c. mayonnaise

½ tsp. Worcestershire sauce

TFM smoked almonds, roughly chopped

TFM Entertainment crackers

Cook bacon to desired crispness and drain on a paper towel.  Crumble into a medium mixing bowl.  Add remaining ingredients, except almonds (and crackers).  Mix until thoroughly blended.  Transfer to a serving bowl.  Garnish with smoked almonds.  Serve with TFM Entertainment crackers

Isn't everything better with bacon?

Port Wine Cheese Ball

1 container Pine River 
     Port Wine Cheese

.37 lb. TFM Gourmet Snack Blend

Remove cheese from container and shape cheese into a ball. Roll in snack blend.  Transer to a serving dish and serve with TFM Entertainment crackers.

I did pick the nuts out of the Snack Blend and gave them a rough chop.  I then added them back to the cranberry and pumpkin seeds, and tossed them together before rolling the cheese ball in it.

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This last recipe is from The Fresh Market's recipe booklet Fresh Flavors Easy Holiday Recipes, December 2013.  This is my version, not the one in the booklet.

Seven Daughters Rich Red Sangria
1 bottle Mark West Pinot Noir, chilled
2 c. TFM Sparkling Lemon Mineral Water, chilled
½ c. sugar
½ c. TFM Peach Lemon European Soda, chilled
1 orange, sliced
1 lemon, sliced
1 green apple, sliced

Just before serving combine all ingredients in a large pitcher and stir to combine.  Serve.

Recipes: Mango Chutney Cheese Ball - Creamy Pesto Cheese Torte with Red Bell Pepper and Ancho Chili Jam - Creamy Smoked Salmon & Ancho Chili Spread - Warm Tart Cherry Brie with Apples and Rosemary - Havarti Cheese Ball - Ginger Wasabi Chicken Salad - Meatballs with Hot Pepper Jelly - La Tur Cheese Two Ways - Buttermilk Blue Cheese and Cranberry Spread - Warm Brie with Wild Main Blueberry Jam - Warm Brie with Raspberry Peach Champagne Jam - Pine River Swiss Almond Cheese Ball

Wow!  It was great hearing customers tell me they've prepared the recipes I've sampled out and that they were a hit with family and freinds.  I even had a couple of husbands tell me their wives prepared a few recipes and they enjoyed them.  It seems the Hibiscus, Warm Brie and Almond Crostini was very popular and a number of customers asked me for more jars.  THANK YOU one and all!  It makes me happy to know that the sampling is helping you with party ideas.

I had a difficult time keeping food samples on the table, but did my best.  When what I prepared was gone I swtiched to a Warm Bries.  Those are very easy to do on the spur of the moment.

Recipes from this weekend follow.  They were all enjoyed, but a few were runaway favorites.

The first favorite was Mango Chutney Cheese Ball, a recipe I adapted from Stonewall Kitchen's Major Grey's Chutney Cheese Spread.  This was not only delicous, but the PERFECT pairing for Coppola's Sofia Rose.  It was also nice with Coppola's Sofia Riesling.

Mango Chutney Cheese Ball

8 oz. cream cheese, softened

1 c. shredded Adam’s Reserve 
     Sharp cheddar cheese

2 Tbl. diced red onion

½ tsp. Madras curry powder

¼ c. Stonewall Kitchen 
     Mango Chutney

TFM Honey Roasted Cashews, chopped

TFM Original Entertainment Crackers

In a large bowl, combine all ingredients, except cashews and crackers.  Mix until well blended.  Form into two cheese balls.  Cover and refrigerate.

When ready to serve, roll cheese balls in cashews.  Place on serving plate.  Serve with Entertainment crackers.

Yields:  2 cheese balls

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The next customer favorite was from Earth & Vine using Red Bell Pepper and Ancho Chili Jam.  The product was not on the store shelves during my tasting, but by the time I left Fresh Market the truck had arrived and the shelf was fully stocked. (You can find Red Bell Pepper and Ancho Chili Jam in the section with the mustard.  Next to Mint Jelly.)  This recipe was a crowd pleaser when I did it August.  It just screamed "Holidays!" to me so I had to do it again.  Creamy Pesto Cheese Torte with Red Bell Pepper and Ancho Chili Jam.

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This time every year The Fresh Market has a recipe booklet for Easy Holiday Recipes, December 2013.  I prepared two recipes from that booklet.  I had to prepare this first one because it uses Earth & Vine's Red Bell Pepper and Ancho Chili Jam.  (Yes, I do enjoy that product.)  This was the PERFECT pairing for Clos du Bois Chardonnay.  Enjoyed by everyone!

Creamy Smoked Salmon & Ancho Chili Spread
8 oz. TFM cream cheese, at room temperature
¼ c. Fage 0% Greek Yogurt
1 tsp. fresh cracked pepper
3 oz. smoked salmon, roughly chopped
3 Tbl. Earth & Vine Red Bell Pepper & Ancho Chili Jam
1 pkg. TFM Seed Overload Lavash Crackers
1 Tbl.  chives, finely chopped

Mix together cream cheese, Fage Greek Yogurt, cracked pepper and Red Bell Pepper & Ancho Chili Jam until thoroughly combined.  Gently fold in smoked salmon.  Spoon a samall amount of cream cheese mixture on crackers and place each cracker on a serving try.  Sprinkle with chives and serve.

Yields:  4 to 6 servings

For this recipe I suggest you increase the amount of chives.  I found 1 tablespoon was not enough.

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The following recipe is also from the Fresh Market recipe booklet, Easy Holiday Recipes, December 2013. 

Warm Tart Cherry Brie with Apples & Rosemary

1 (13.2 oz.) wheel of Brie, room temperature

2 Tbl. TFM Canola Oil

1 Honeycrisp apple or tart crisp apple of your choice, 
     peeled, cored and diced

1 c. Terrapin Ridge Farms 
     Tart Cherry Apple Rosemary Glaze

2 Tbl. fresh rosemary, chopped and divided

½ c. pecans, coarsely chopped

Wildly Delicious Sea Salt - Lemon & Thyme

1 pkg. TFM Seed Overload Lavash Crackers

Using a  serrated knife, remove the rind form top of brie wheel and discard.  Heat a skillet over medium high heat for 2 mintues.  Add oil and swirl to coat.  Add apples and cook until they begin to brown slightly, about 2 - 3 minutes.  Add Terrapin Ridge Apple Glaze, 1 tablespoon of rosemary, and pecans; stir to combine.

Allow mixture to come to a low boil then remove from heat.  Place Brie on a serving platter and pour warm sauce down over the Brie.  Garnish with remaining rosemary and sprinkle with Lemon & Thyme Sea Salt.  Serve with apple slices and TFM Seed Overload Lavash Cracker.

Yields:  6 to 8 servings

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With all the sampling I'm doing, I find that customers not only enjoy recipes that are easy to prepare, but they like cheese balls and spreads.  So I give you ...

Havarti Cheese Ball
16 oz. cream cheese, softened

8 oz. Castello Havarti with Herbs and Spices, shredded

½ c. grated Parmesan Reggiano

4 oz. hard salami, diced

½ c. TFM Red Pepper Stuffed Green Olives, diced

Sliced almonds, toasted

TFM Original Entertainment Crackers

In a large bowl, combine all ingredients, except almonds and crackers.  Mix until well blended.  Form into two cheese balls.  Cover and refrigerate. 

When ready to serve, roll cheese balls in almonds.  Place on serving plate.  Serve with Entertainment crackers.

When I prepared this recipe I tasted it for seasoning and balance.  It was tasty.  However, after sitting overnight, I thought the green olives were a little over powering.  For me personally, I'd decrease the amount of green olives.  Maybe 1/4 to 1/3 cup.  Customers didn't comment on the green olive flavor, but did say they enjoyed the cheese ball.

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I don't know about you, but I needed a change of pace from cheese (and cream cheese).  I adaped the following recipe from Robert Rothschild's Cucumber Canape with Ginger Wasabi Tuna Salad.   Customers enjoyed this. 

Ginger Wasabi Chicken Salad

12 oz. (from) TFM Rotisserie Chicken, 
     chopped

¾ c. Robert Rothschild Farm 
     Ginger Wasabi Sauce

¾ c. diced celery

½ c. diced red onion

¼ c.  mayonnaise

3 oz. crystalized ginger, diced

Sesmark Rice Crackers 

In a large bowl, combine all ingredients, except ginger. Mix until well blended.  Cover and refrigerate until ready to serve.

When ready to serve, place chicken salad on each cracker.  Put cracker on serving platter.  Garnish each cracker with crystalized ginger.

I modified this recipe, slightly, from Stonewall Kitchen's Major Grey's Chutney Cheese Spread.   To see the original recipe you can go to their website.

Robert Rothschild Ginger Wasabi Sauce (located with the canned tuna) is quite tastey.  I could see myself using it as a change of pace from cocktail sauce for shrimp.  However, I would have enjoyed a little more wasabi flavor (as a few of my customers also commented).  My suggestion, if you enjoy wasabi, add some Wasabi paste to the mayonnaise befroe mixing it in to the salad.  Also, if you are prepare this ahead of time and put it on the crackers, place a piece of lettuce on the cracker and then the chicken salad.  If the chicken salad sits on the cracker for a long period of time, the rice crackers lose their crunch.

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Sticking with the "I need a break from all things cheese", I prepared a Stonewall Kitchen recipe for meatballs.  Very easy and quick to prepare.

Meatballs with Hot Pepper Jelly
1 (16 oz.) pkg. Bove's frozen Italian Meatballs, defrosted
1 jar Stonewall Kitchen Hot Pepper Jelly

Preheat oven to 350^o.

Place all ingredients in an oven proof bowl/dish.  Heat in oven until meatballs are heated through, approximately 20 to 30 minutes.  Transfer to a serving dish.  Serve.

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With the cheese case looking so amazing, I continuallybrowse it to see what's new.  La Tur Alta Langa caught my eye because its packaged like a cupcake.  I first sampled this at Fresh Market, Parham.  La Tur is a cow, sheep and goats milk cheese with a neutral flavor. 

La Tur Cheese 2 Ways

#1 - Plain and simple
       1 La Tur cheese
       1 jar Stonewall Kitchen 
            Hot Pepper Peach Jam

Spread some jam on a serving plate.  Place cheese on top of jam.  Spread remaining jam (to taste) on top of cheese.  Serve.

#2 - Basil Pesto and 
       Sun Dried Tomato Pesto

       2 containers Cibo Basil Pesto

       1 jar Stonewall Kitchen 
            Sun Dried Tomato Pesto

       1 La Tur Cheese

Place cheese on a cutting board.  Starting at the top make three horizontal slices, giving you four slices of cheese.  Place bottom slice of cheese on a serving plate.  Spread with Basil Pesto.  Top with second slice of cheese.  Spread top of second cheese slice with Sun Dried Tomato Pesto.  Top with third slice of cheese.  Spread with Basil Pesto. Top with last slice of cheese.  Top with Sun Dried Tomato Pesto.  Serve.

La Tur is a soft cheese.  I found the best way to slice it horizontally was using thread.  After I pulled the thread through the cheese I used a spatula to remove the slice. 

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Buttermilk Blue Cheese and Cranberry Spread

8 oz. Buttermilk Blue Cheese

4 oz. cream cheese, softened

1 jar Stonewall Kitchen Orange Cranberry Marmalade

½ c. pecans, chopped

1 c. dried cranberries

¾ c. smoked almonds, chopped

1 Honeycrisp apple, cored and sliced

Place blue cheese, cream cheese, and marmalade in a medium mixing bowl.  Mix until well blended.  Mix in pecans and cranberries.  Spread cheese mixture on each apple slice and place on a serving plate.  Garnish with smoked almonds.  Serve.

This recipe was ... let's just say Nicole (cheese specialist) saved it by suggesting I serve it on apple slices. Great idea!  I could use a break from crackers.  Most customers enjoyed this with few "this is interesting" comments thrown in.  If you enjoy blue cheese, this might be for you.  P.S.  don't ask me why I used two types of nuts.  IDK.

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 Everyone seems to enjoy baked and warm Brie at the holidays.  I also needed a party idea that I could sample last minute.  Hence the next two recipes.

Warm Brie with Wild Main Blueberry Jam
1 small Ile de France wheel of Brie
1 jar Stonewall Kitchen 
     Wild Main Blueberry Jam
1 tsp. fresh thyme leaves
½ c. coarsely chopped salted cashews
Wildly Delicous Sea Salt - 
     Lemon & Thyme

Preheat oven to 400^o.

Cut top off Brie and place brie on a baking sheet.  Bake in a preheated  oven for 5 to 6 minutes to soften*.  Remove from oven and  place on a serving dish.  Top with cashews.  Spread jam over top.  Garnish with thyme leaves and sea salt.  Serve.

*If you leave this in the oven too long the Brie will ooze all over.

The flavor on this was fun and yummy.  Customers preferred this over the three Bries I prepared. It had layers of flavor - sweet blueberries, savory thyme, and a touch of salt.   The sea salt gives it a nice little crunch and played well with the sweetness of the jam and creaminess of the Brie.

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Warm Brie with Raspberry Peach Champagne Jam
1 small Ile de France wheel of Brie
1 jar Stonewall Kitchen 
     Raspberry Peach Champagne Jam
1/3 c. sliced almonds, toasted

Preheat oven to 400^o.

Cut top off Brie and place brie on a baking sheet.  Bake in a preheated  oven for 5 to 6 minutes to soften*.  Remove from oven and  place on a serving dish.  Top with almonds.  Spread jam over top.  Serve.

*If you leave this in the oven too long the Brie will ooze all over.

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Last is a stand-by for when I was out of samples.  It was definitely a grab and go.

Pine River Swiss Almond Cheese Ball

1 container Pine River 

     Swiss Almond Cheese

¾ c. sliced almonds, toasted

Remove cheese from container and shape into a ball.  Roll in almonds.  Place on serving dish.  Serve.

Recipes: Mediterranean Cheese Ball - Savory Hot Pepper Spread - Water Chestnut Dip - Goat Cheese and Red Pepper Jelly - Manchego with Fig & Ginger Jam - Croissant with Fresh Strawberries and Peppermint Dark Chocolate Sauce

I am my own worst critic when it comes to cooking.  Did I select the right recipe?  Is it flavorful?  Too much seasoning?  Not enough seasoning?  Will anyone enjoy it?  But all those questions, and stress, vanish when I hear ---  "Mmmmm", "This is delicious.",  "This one's my favorite."  That is music to my ears. I am happy to say, those were the responses to this weekends samplings.  I can't say any particular dish/recipe was the standout favorite.  All were crowd pleasers.  All are EASY to prepare.

This first recipe is from Stonewall Kitchen's website. (If you've looked at my other recipes on this blog, you know I enjoy their products.)  I made a few tweeks.  For the original recipe please go to their website. 

Savory Hot Pepper Spread

1 small jalapeno, finely minced

8 oz. package herb goat cheese, 

     softened

4 oz. package of cream cheese, 

     softened

1 tsp. Stonewall Kitchen 

     Carmelized Onion Mustard

6 Tbl. Stonewall Kitchen 

     Hot Pepper Jelly

2 Tbl. basil, finely chopped

2 Tbl. Italian parsley, finely chopped

TFM Entertainment Crackers or 

     TFM Garlic French Rounds

In medium size bowl combine all ingredients except cracker/French Rounds. Mix until uniform.

Place in a serving bowl.  Serve with crackers/French Rounds.


This has great flavor.  A nice balance of spicy and sweet.

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Having seen the Greek Cream Cheese & Greek Yogurt on the shelf, I wanted to use it in a recipe.  

Mediterranean Cheese Ball

16 oz. Greek Cream Cheese & 

     Greek Yogurt   

1 jar (7 oz.) roasted red pepper,

     chopped

1 c. crumbled feta cheese 

2 shallots, diced            

24 pitted Kalamata olives, chopped

6 Tbl. chopped, fresh Italian parsley

1 tsp. Cavendar’s Greek seasoning

1 c. pine nuts, toasted

TFM Entertainment Crackers

In a medium bowl combine all ingredients except pine nuts and crackers.  Form into two cheeseballs.  Refrigerate until ready to serve.  Prior to serving (within 3 hours) roll each ball in pine nuts.  

Place on a serving dish.  Serve with TFM Entertainment Crackers.

Yields:  2 cheeseballs

If you don't enjoy pine nuts, you can use almonds or walnuts.

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I found the following recipe in The Fresh Market's 25th Anniversary The Fresh Market & Friends Cookbook.  

Water Chestnut Dip

1 c. mayonnaise
8 oz. sour cream

¼ c. red onion, finely chopped

¼ c. chopped, fresh Italian parsley

½ lb. water chestnuts, 

     drained and chopped

2 cloves garlic, chopped

1 Tbl. Tamari soy sauce

Black sesame seeds (optional)

White sesame seeds, toasted (optional)

Sesmark Rice Crackers with Sesame 

In a medium mixing bowl, combine mayonnaise, sour cream, onioon, parsley, water chestnuts, garlic and soy sauce, mixing unitl well combined.  Cover and refrigerate.

When ready to serve, place dip in a serving bowl.  Combine black and white sesame seeds and garnish dip.  Serve (chilled) with rice crackers.

This has great crunch and flavor. Nice change from all things cheese.  A bit too much garlic for me (being my own worst critic), but customers enjoyed it. 

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With the Thanksgiving holiday I was not able to go in to Fresh Market to prepare my food.  Thursday I had to come up with something quick and something easy.   My stand-by is typically a warm brie, but I wanted something different.  Hence the two recipes that follow.  

Goat Cheese and Red Pepper Jelly

4 oz. or 10 oz. goat cheese

1 jar Stonewall Kitchen Red Pepper Jelly

TFM Entertainment Crackers

Smear goat cheese on crackers.  Top with Red Pepper Jelly.  Place on serving dish.  Serve.

This is from Stonewall Kitchens website. 

Fig & Ginger Jam with Manchego
1 wedge Manchego cheese
1 jar Stonewall Kitchen 
     Fig & Ginger Jam
TFM Entertainment Crackers

Using a potato peeler, shave Manchego.  Set aside.

Smear jam on cracker.  Place on serving dish.  Top each cracker with Manchego.  Serve.

This and Chardonnay were the perfect pairing.

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The last recipe is dessert.  Thursday I was browsing the holiday issue of The Fresh Market's Inspirations.  I came across TFM's Peppermint Dark Chocolate Sauce.  I had to taste it.  Although it would be great on ice cream, that wasn't practical for me to sample.  So I decide on croissants.  To me the Peppermint flavor just says "holidays".

Croissants with Fresh Strawberries and Peppermint Dark Chocolate Sauce
6 TFM croissants, 
     sliced (horizontally) in half 
8 oz. cream cheese, softened
¾ - 1 c. heavy cream

¾ - 1 c. confectioners' sugar
1 tsp. vanilla
8 oz. strawberries, sliced

1 jar TFM Peppermint Dark Chocolate Sauce

Place cream cheese and ¾ cup heavy cream in a medium mixing bowl.  Beat on HIGH until soft peaks form.  Add ¾ cup confectioners' sugar.  Continue beating until well incorporated.  Add vanilla and beat until incorporated.  If mixture is not sweet enough beat in more confectioners' sugar.  If mixture is too thick beat in additional cream.  

Place each croissant on a serving dish.  Open up.  Top bottom half of croissant with cream mixture and sliced strawberries.  Place top of croissant on top of strawberries.  Drizzle with chocolate sauce (heated according to directions on jar).  Serve.