Customers were glad to see a two table set up for sampling. It's always enjoyable to hear customers say, "you always have the best recipes". Not so enjoyable when customers "come for dinner". But, that's a compliment in itself. Just remember, the recipes are not (mostly not) my own creation. I get them from the brands' websites, I see recipes in magazines that spark a creation, I'm a tweaker (not a twerker), and I play (with the help of my trusty taste testers). In the end, the food gets on the table. Let me rephrase. In the end, if it's delicious, it gets on the table.
First up,
Roasted Pineapple & Habanero Cheese Ball
12 oz. Cream cheese
4 oz. Robert Rothschild Farm
Roasted
Pineapple & Habanero Dip
4-6 oz. shredded cheese, your
favorite
½ red onion, diced
Chopped nuts (optional)
Blend together and make into a ball. Roll in chopped nuts and place on serving plate. Serve with
crackers or Pretzel Crisps.
This is a Robert Rothschild recipe and the first time I've prepared it at TFM. Customers loved this. I lost count of how many said I should make this and sell it. As I've mentioned in previous recipe posts, and above, I am usually compelled to tweak a recipe. My tweak was rolling the cheese ball in smoked mixed nuts. Robert Rothschild's recipe called for just forming it in a ball and serving. Sheez! Was it naked.
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Friday night I sampled PreMoo with my wines. My last customer of the night said, "I remember when Fresh Market had a spread with PreMoo. I haven't seen that in a long time." From that moment on all I could think about was preparing the spread for Saturday and I immediately texted Nicole. This has always been a customer favorite and Saturday was no exception.
However, ... let me just say, "oopsie!" The printed recipe that I had on the table had "4 Tbl. mayonniase". Where that came from I have no idea. I forgot to tell most customers about the "typo" so hopefully they'll figure it out, or look it up here in this post.
PreMoo Cheese Spread
7 oz. PreMoo cheese, shredded
½ to ¾ c. mayonnaise
2 Tbl. choped red onion (or to taste)
¼ tsp. garlic powder
1/8 tsp. paprika
¼ tsp. Coleman's dry mustard
1 tsp. sugar
Starting with ½ cup mayonnaise, combine all ingredients in a large mixing bowl. Mix until thoroughly blended. Add more mayonnaise to reach the desired consistency, or to taste. Transfer to a serving bowl. Serve with Pretzel Crisps or your favorite TFM crackers.
Huge hit in 2013 and still a favorite.
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Dillapeno (SOLD OUT - as always) I saved the juice and made myself a Dirty Dillapeno when I got home.
I also sampled Stonewall Kitchen Tomato Herb Bruschetta with Kitchen Table Bakers Aged Parmesan Crisps. This was a great pairing. The Parmesan Crisps are so thick, crunchy and flavorful.