Recipes: Gjetost - Mediterranean Sun-Dried Tomato Spread - Hot Pepper Cheesecake - Caramel Apple Butter Crisp - Caramel Apple Butter Cinnamon Treats - Gingerbread Crepes with Pumpkin Cinnamon Caramel Sauce

Updated 10/28/13 10:00 AM

Sam (Bakery) & I - Photo by Jen

Photo by Bruce

A very busy and fun day at Fresh Market Saturday.  There was a lot happening at the store - Pumpkin Fest food sampling, Chef Matthew was demonstrating and preparing a delicious meal, I had my sampling spread of food and wine, and Suzanne and Susan were sampling wine for their distributors as well.  Plus, some of the employees were in the Halloween spirit.

Beginning with cheese, I want to tell you about Gjetost (pronounced "ya toast") which I sampled out on Thursday.   Gjetost is from Norway and is a sweet, dense brown cheese, made from cow and goat milk.  It is caramel in color and slightly sweet.  I've seen it in the cheese case but never paid any attention to it until I was  helping a customer with cheese and wine pairings for a party.  Thursday I served this on a cracker with a bit of butter.  Customers enjoyed it. Who knew this little red cube would be a treat. I will have to sample it out on a Friday and Saturday.

Now for this weekends recipes.  My TFM taste testers gave their stamp of approval on all  my offerings.  Customers enjoyed them as well, but the hands down favorites were the two cheese spreads.  Recipes and product flew off the table.

With slight modifications, this first recipe is from The Fresh Markets 25th Anniversary The Fresh Market & Friends Cookbook. 

Mediterranean Sun-Dried Tomato Spread

1 lb. TFM cream cheese, softened

1 pkg. Basil Vinaigrette salad dressing mix

½ c. grated Parmesan cheese

2 Tbl. minced red onion

1 Tbl. balsamic vinegar

2 Tbl. tomato paste

3 Tbl. horseradish

¼ c. sun-dried tomatoes packed in oil, diced

¼ c. mayonnaise

TFM red pepper stuffed green olives, sliced

crispy prosciutto 

Place all ingredients, except olives and prosciutto, in a large mixing bowl.  Mix until thoroughly blended.  Chill overnight.

Prior to serving, place in serving bowl and garnish with green olives and crispy prosciutto.

Serve with TFM French Rounds or crackers.

Yield: 8 to 10 servings

Friday I was in a rush and had no time to crisp proscuitto or slice olives.  Saturday I was able to use those two ingredients.  The olives and prosciutto not only changed the presentation (looked so much more appetizing), it also enhanced the flavor.  

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I know you'll find this hard to believe, but the next recipe I did  NOT make any modifications to.  It is from Robert Rothschild's website.

Hot Pepper Cheesecake

8 oz. Cream cheese, softened

5 oz. Adams Reserve white cheddar cheese, grated

5 garlic cloves, minced

1 Egg

2 jars Robert Rothschild Farm Hot Pepper Peach Preserves or 

     Stonewall Kitchen Hot Pepper Peach Jam

Preheat oven to 350^o.

Grease 6-in. spring form pan. Set aside.

Combine cream cheese, cheddar cheese, garlic and egg in bowl. Next, add 1 cup Hot Pepper Peach Preserves/Jam.  Pour mixture in prepared pan and bake for 35 – 40 minutes.

Prior to serving, take desired amount of jam/preserves and pour over cheesecake.  Serve hot or room temperature with TFM Original Entertainment crackers. 

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Caramel Apple Butter Crisp

7 Granny Smith apples, peeled and sliced to ¼ “ thick

1 jar Stonewall Kitchen Caramel Apple Butter

¼ c. Apple Cider

Topping:

1/2 cup flour

2 cups quick oats

12 tablespoons cold butter, cut into pieces

1 cup pecans, chopped

1/2 teaspoon salt

1 teaspoon cinnamon

Place apple slices, Caramel Apple Butter, and apple juice in a bowl, and mix together thoroughly.

Place in a greased 9" x 13" baking pan.

Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend

Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.  When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a preheated 350^o oven for 45 minutes.

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Caramel Apple Butter Cinnamon Treats
1 pkg. flour tortillas

1 jar Stonewall Kitchens Caramel Apple Butter

¼ c. sugar

1 tsp. cinnamon

Preheat oven to 400^o.

In a small bowl, mix sugar and cinnamon.  Set aside.

Lay a flour tortilla on a cutting board.  Spread with Caramel Apple Butter.  Sprinkle with cinnamon-sugar mixture.  Cut into 8 wedges.

Line a baking sheet with aluminum foil (for easy clean-up).  Spray with cooking spray.  Lay prepared wedges on foil.  Bake 6 to 7 minutes.  Serve.

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Gingerbread Crepes with Pumpkin Cinnamon Caramel Sauce
1 container TFM Gingerbread Pancake & Waffle Mix
2 to 3 Tbl. milk

1 jar TFM Pumpkin Cinnamon Caramel Sauce

1 c. pecans, chopped

Prepare gingerbread pancake according to package directions, adding additional 2 to 3 tablespoons milk. 

Cook pancake according to package directions, but after pouring batter into pan, tilt and rotate pan to spread batter a tad thinner.

When pancake/crepe is cooked, remove to a flat surface/cutting board.  Spread desired amount of caramel sauce on crepe.  Sprinkle with pecans.  Roll and serve.

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I prepared this sandwich on Sunday (10/27).  When I was asked to sample out the TFM Multi-Grain Pumpkin Bread I had to another sandwich.  I love this bread!  It is great as a sandwich, but so relaxing in the morning with butter and my cup of coffee.  I bought a loaf to bring back to my parents when I go visit them in NY.

Harvest Chicken Salad Sandwich #2

1 jar TFM Pomegranate Cranberry Chutney
TFM Rotisserie Chicken Salad
1 pkg. Alfalfa Sprouts
1 loaf TFM Multi-Grain Pumpkin Bread, sliced

Take two pieces of bread.  On one piece of bread spread chutney.  On the other piece of bread, spread chicken salad and top with desired amount of alfalfa sprouts.  Place piece of bread with chutney, chutney side down on the sprouts.  Enjoy.