Bacon makes everything better

Here is another recipe from the Fresh Market demo from this past weekend. Enjoy!

Deviled Blue Cheese and Bacon Dip

Ingredients

1 8-oz tub TFM Whipped Cream Cheese

¾ c blue cheese, such as Maytag or Danish

¾ c Robert Rothschild Farm Horseradish Sauce

1 shallot, finely minced

1 tsp Dijon mustard

6 slices Applewood smoked bacon, cooked and crumbled

Quely Whole Wheat Crackers

Preparation

Add all ingredients except bacon and crackers to food processor

and pulse until very smooth. Transfer mixture to a bowl and fold in

bacon until combined. Cover and refrigerate for 1 hour, or overnight.

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Holiday Demo at The Fresh Market

It’s that time of year again when A Chef of Your Own will be doing the Holiday entertaining demo at The Fresh Market. I was at the Dr Phillips store yesterday and I will be at the store in Altamont today. By far the hit of the demo yesterday was the Fig and Olive Tapanade with goat cheese. I will add the other recipes throughout the holiday so be sure to check back. I wish you all the best this holiday season, and a very happy and prosperous New Year. For ease of this recipe for the demo, I poured the tapenade over the log of goat cheese.

Fig & Olive Tapenade with Goat Cheese

Ingredients

1 c Dalmatia Fig Spread

½ c pitted Kalamata olives, chopped

2 tbsp O Roasted Garlic and Mission Olive Oil

1 tbsp TFM balsamic vinegar

1 10-oz log soft fresh goat cheese, such as chevre

TFM French Rounds

Preparation

In a bowl, combine fig spread, olives, olive oil, and balsamic vinegar,

stirring to mix well. Season tapenade to taste with salt and pepper.

Cover and refrigerate; tapenade can be made up to three days

ahead. Before serving, bring tapenade to room temperature. Spread

goat cheese on French Rounds and top with tapenade.

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It’s beginning to look a lot like Christmas

At least around here.

Rum Cake

Cookies and fudge!

I’ve never tried these with bourbon, but I bet they would be fantastic!

Rum Balls

1 cup butter

4 Tbls powdered sugar

1 tsp vanilla

2 cups flour

1 cup finely chopped pecans

2-3 Tbls rum or bourbon

Cream butter and sugar until light and fluffy. Add vanilla and flour and mix well. Fold in chopped nuts and add liquor.

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

 

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