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Archive for December, 2010

A Chef of Your Own cooked Christmas dinner in an All Star Vacation home. One of the hits for the evening was an appetizer served before dinner. This goes very nicely with crackers, for something extra special add a can of lump crab meat to the mixture. Awesome!!

Artichoke Cheese Dip

1/2 cup mayonnaise

1 jar marinated artichokes

8 ounces shredded mozzarella

1/2 cup shredded parmesan cheese

salt, pepper and garlic powder to taste

Combine all ingredients in a bowl. Pour into a large baking dish so there is a shallow layer of the mixture. Bake in a 375 degree oven 35-45 minutes until bubbly and golden. Serve with crackers.

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Honeycrisp Apple Tart

I just found this recipe on The Fresh Market’s web page.

Honeycrisp Apple Tart
 
Ingredients:
      5 tablespoons TFM unsalted butter
      1 sheet ready-made puff pastry dough, thawed
      3 cups Honeycrisp Apples, very thinly sliced
      2 tablespoons sugar
      2 teaspoons cinnamon
      1 cup TFM Caramel Sauce (optional)
      TFM Vanilla Ice Cream (optional)
Preparation:
Preheat oven to 375°F. Melt 4 tbsp butter in saucepan over low heat; set aside. Grease baking sheet with remaining 1 tbsp butter. On a floured surface, unroll dough, cut into six equal squares, and transfer squares to baking sheet. Cover each square with apple slices, attractively overlapping, to blanket all but pastry edges. Using a basting brush or spoon, paint fruit with melted butter, then sprinkle each square with sugar and cinnamon. Place in preheated oven and bake 20 – 25 minutes, or until pastry is golden and fruit is tender. Serve with a drizzle of warmed caramel sauce and a scoop of ice cream.

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We used to do something similar at The Westin Hotel in Ft Lauderdale using a sugar cookie as a base and we made homemade Blueberry Goat Cheese ice cream, just let me know if you would like the recipe.

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Here is a cookie recipe close to the heart of A Chef of Your Own. Years ago when baking cookies for the holidays, my husband asked about these rum cookies that his mom had made. She didn’t remember them or have the recipe. I couldn’t find it in any of the 200? cook books I had either. Then one day, I got the September 1994 Preferred Client Newsletter from The Bradford Exchange. Imagine my surprise finding the recipe printed there. It was submitted by Gregory Cashier, IL. I hope you enjoy them as my family has since.

Rum Balls

1 cup butter

4 Tbls powered sugar

1 tsp vanilla

2 cups flour

1 cup finely chopped pecans

2-3 Tbls rum or bourbon

Cream butter, add sugar and continue to beat until light. Add vanilla and flour. Mix well. Add in chopped nuts and liquor.

Shape into small balls. Place balls on an ungreased cookie sheet. Bake at 350 degrees for 15-18 minutes. Roll in powered sugar while still hot. When cool, roll in powered sugar again. Makes about 3 dozen cookies.

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Tami, please let me know an address and I will get you out your cookies.

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Here are some more recipes from the Fresh Market Holiday entertaining ideas A Chef of Your Own will be making at the demo this Sunday from noon to three.

Also leave a comment on this blog for a chance at some Christmas cookies. I will draw a winner Friday to get some christmas cheer. Bon appetit, Linda

Savory Apple Bacon Chutney

Ingredients 

Serves 42 shallots, chopped

1 tbsp TFM Extra Virgin Olive Oil

6 slices Applegate Farms Bacon*, chopped

1 tsp thyme

Salt and pepper to taste

1/2 c TFM 100% Fresh Pressed Apple Juice

2 Royal Gala or other crisp apples, chopped

1 pkg Kitchen Table Bakers Parmesan Crisps

* found in our Dairy department.

Preparation

Heat oil in a pan over medium-high heat; add shallots and saute

until translucent and just beginning to brown. Add bacon, thyme,

salt and pepper and saute, browning bacon (about 7 minutes). Once

bacon is browned, add apple juice and let reduce. Toss in apples,

reduce heat and simmer

This was probably the hit of the day!

Zesty Apricot Pepper Cheese Ball

Makes 1 cheeseball

16 oz TFM Cream Cheese

⅓ c Harvest Song Apricot Preserves, reserve remaining

preserves

1 tsp crushed red pepper flakes

1 tbsp shallot, chopped

1 tbsp jalapeno pepper, chopped

1 . c shredded cheese, such as Monterey Jack or Cheddar

Preparation

Cream first 5 ingredients together, making sure to blend well; chill

for 1 hour. Form mixture into a ball and roll in the shredded cheese

to coat. Pour reserved peach preserves over the top of the cheese

ball for presentation and extra flavor.

Note:

To make this recipe as a spreadable dip, simply omit the forming

process, place the mixture in a bowl, and sprinkle with shredded

cheese. Serve on TFM Organic Water Crackers.

Ingredients 

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Here are a couple of other recipes A Chef of Your Own will be making at The Fresh Market demo tomorrow, Saturday the 4th, Dr Phillips. Please stop by from noon to three to try some of the samples.

Fig, Goat Cheese and Prosciutto Toasts
 
 

Ingredients
 

Makes approx. 20

 
 

1 c Stonewall Kitchen Fig & Ginger Jam
1/4 c TFM Balsamic Vinegar
1 tbsp fresh thyme leaves, finely chopped

2 cloves garlic, finely minced

1/2 tsp sea salt

4 oz goat cheese, softened

2 oz prosciutto, diced

1 pkg Mary’s Gone Crackers, Original or Herb

Preparation
 
 

Combine jam, balsamic vinegar, thyme, garlic and salt in a small

Lemon Dill Shrimp Dip
 
 

Ingredients

 

Makes approx. 2 cups

  

 

8oz TFM Cream Cheese, softened
1/2  c mayonnaise 
1/2   jar Robert Rothschild Farm Lemon Dill and Caper Sauce1/4  c shallot, chopped.1/4 c celery, chopped with leaves includedZest of 1 lemon1/2 lb shrimp, cooked, peeled, cooled and roughly choppedOptional: fresh dill sprigs for garnish

Preparation

 

 

 

 

 

and refrigerate until ready to serve; serve with TFM Organic Water

Cream first 6 ingredients together in a bowl; stir in chopped shrimp 

Crackers or TFM French Rounds.

bowl; set aside. Heat a skillet over medium high heat for 2 minutes.

Add prosciutto and cook until crispy, about 5 minutes; remove and

set aside. Spread goat cheese on crackers, top each with fig spread

and cooked prosciutto and serve.

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As promised to A Chef of Your Own clients, Sally and Chris, here is the Pavlova recipe from dinner the other night. I cooked in a Contempo Florida Homes, www.contempogroup.com. The first course was Caribbean Shrimp with Mango Salsa, the recipe can be found earlier on this blog. Dinner was herb crusted rib eye steaks with au gratin potatoes and dessert was Pavlova with fresh strawberries. I served dessert with a new wine out on the market, Chocolate wine, http://chocovine.com/welcome.htm, combining Dutch chocolate and Cabernet wine. I have tried Pavlova before but not with as much success, tender and crispy on the outside, creamy and chewy on the inside.

The Pavlova recipe is from simplyrecipes.com adapted from Flo Baker’s pavlovas in the San Francisco Chronicle:”Fourth of July dessert has roots in Australia”

Pavlova

Meringue:

1 1/2 tsp vanilla extract

1/2 tsp cream of tartar

1 1/2 Tbls cornstarch

1 1/2 cups granulated sugar

3/4 cup (about 6) large egg whites, preferably room temperature

Pinch salt

Can top with a variety of fresh fruit and whip cream

Place rack in the middle of the oven and preheat to 275 degrees. Linda  large baking sheet with parchment paper. Pour the vanilla into a small cup. Combine the cornstarch and sugar in a small bowl.

In a large bowl fo a heavy-duty mixer, fitted with a whisk attachment, whip egg whites, cream of tartar and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, about 2-3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, about 4-5 minutes.

Spoon the meringue into 8-10 large round mounds that are 3 inches wide on the lined baking sheet. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

Place baking sheet in the oven. Reduce the temperature to 250 degrees. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white, not tan-colored or cracked. The interiors should have a marshmallow-like consistency.check on meringues at least once during the baking time.If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

After the hour baking, I turn the oven off, and leave the meringues in the oven to cool with the oven. Once cooled, will keep individually wrapped for up to a week if your house is not too humid.

Serve topped with your favorite filling, lemon curd, raspberry or blueberry sauce and fresh whip cream.

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