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Posts Tagged ‘The Fresh Market’

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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This weekend I will be at the Fresh Market in Altamonte, FL. Here are the recipes for the demo. I will be at the store from 1-4, hope you get to stop by and try something. The second recipe uses Hibiscus flowere in syrup. they were pretty amazing.  I sold out before the end of the demo.

Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce

Serves 4

Ingredients

1 c Candoni Chianti

2 tbsp Maui Maid Teriyaki Sauce

2 avocados, skin and pit removed,

and cubed

2 c arugula

1 tbsp TFM Extra Virgin Olive Oil

1 lb fresh shrimp, peeled and deveined

1 tbsp TFM Butter

Salt and pepper to taste

Preparation

In a small sauce pan, bring wine just to a boil,

then reduce heat and simmer until wine is

reduced by about half, approximately 5 minutes.

Add Maui Maid Teriyaki Sauce to the wine, stirring to combine. Return

to a simmer for 1 minute then remove from heat and set aside.

In a large bowl, combine avocado and arugula and season to taste with salt and

pepper. Heat olive oil in a sauté pan over medium high heat. Season shrimp

with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk

butter into teriyaki wine sauce until melted. Arrange avocado salad on a large

serving platter and top with shrimp.

Use a spoon to drizzle sauce over the shrimp. Serve immediately. Pair with a

glass of Candoni Chianti, Pinot Noir or Pinot Grigio.

 

Hibiscus Greek Yogurt Sundae

Ingredients

1 jar Wild Hibiscus Flowers in Syrup

1 pint vanilla greek yogurt

1 c fresh berries of your choice, such as raspberries or strawberries

whipped cream for topping

¼cup pistacios, chopped for topping

Preparation

Drain the hibiscus flowers and reserve both syrup and flowers. Cut each

flower in half. Scoop 1/2 cup yogurt inot each of the 4 serving bowls and serve.

½ cup of yogurt into each of 4 serving bowls. Scatter

berries over yogurt and drizzle each with the reserved hibiscus syrup. Top

each sundae with whipped cream, hibiscus flowers and chopped pistachios.

Serve immediately.

scan

 

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A Chef of Your Own will be at The Fresh Market in Dr Phillips this Saturday for two demos. I will be making and sharing Chocolate Shop Wine Sauce Fondue and Shaved Fennel and Grapefruit Salad from 11-2 and Shrimp Scampi from 3-6. Please stop by for a taste and a chat, I will have the Chocolate Shop Wine and Alamos Chardonnay out for a taste as well. Hope to see you there.

Chocolate Shop Wine Sauce Fondue

Ingredients:
6  ounces  semi-sweet chocolate, chopped
3  tablespoons  TFM Unsalted Butter, at room temperature
3  tablespoons  TFM Heavy Whipping Cream
1  tablespoon  Chocolate Shop Wine
2  quarts  strawberries, washed and dried
Preparation:
Place first 4 ingredients into a saucepan on low heat. Stir constantly until melted and thoroughly combined. Keep warm on very low heat or pour into fondue pot.   Enjoy by dipping strawberries and pound cake cubes in sauce using long toothpicks or fondue forks.

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

Ingredients:
3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Preparation:
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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121207_003Here is a easy holiday entertaining idea from a Fresh Market demo, recipe from Chefs USA this past Friday. This time of year, The Fresh Market, comes out with a booklet of easy entertaining Holiday Recipes. This is the third year A Chef of Your Own has participated.

The PB Crave is an amazing product. It is a creamy, smooth, all natural peanut butter with the addition of yummy ingredients, chocolate chips, raspberry swirl, honey. Pick some up today!

Peanut Butter Cookie Dough Cheese Ball

1 Block (8 oz) TFM Cream Cheese, softened to room temperature

1/4 cup powered sugar

2 Tbls Madhava Raw Agave Nectar

3/4 cup PB Crave Cookie Nookie Peanut Butter

1 cup vanilla wafers, crushed, plus additional for serving

1 cup chocolate chips

1 Honeycrisp apple, sliced

Combine cream cheese, powdered sugar, agave nectar and peanut butter in a bowl and stir until thoroughly combined. Form mixture into a ball, place on plastic wrap and refrigerate at least 4 hours, preferably overnight. To serve, unwrap and roll ball in crushed wafers and chocolate chips. Serve with wafers and fresh apple slices.

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Happy St. Patrick’s Day to all. Here’s a nice alternative to corned beef and cabbage from The Fresh Market. Demo today, Strawberry Crepes with whipped cream and chocolate sauce. Enjoy the recipe with a green beer and some soda bread.

A Classic Irish Stew
Ingredients:
3  teaspoons  vegetable oil
1  pound  sirloin tips
2  tablespoons  all purpose flour
1  small  onion, chopped
2  cups  fresh mushrooms, sliced
6    garlic clove, minced
1  (6 ounce) can  tomato paste
2  cups  beef broth
1  tablespoon  brown sugar
1 (12 ounce) bottle Guinness Beer
4  cups  carrots, sliced
2    potatoes, peeled and diced
Preparation:
Heat 2 tsp oil in a large skillet over medium-high heat. Coat meat cubes with flour, shaking off the excess. Fry meat until browned on all sides. Remove from heat. In a large pot, add 1 tsp oil, mushrooms and onion; cook stirring constantly until onion is tender, about 3 minutes.Add browned meat to pot, and stir in garlic, tomato paste, beef broth, sugar and beer. Add carrots and potatoes, cover, and simmer over low heat for about 1 hour or until thickened. Season to taste with salt and pepper. Serve with Irish Soda Bread for a traditional St. Patty’s Day meal.

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Happy New Year. Wow how December flew by. I hope that whatever holiday you celebrate, you had an awesome time. Today I will be doing a demo at The Fresh Market in Dr Phillips from 1-4. Please stop by if you get the chance.

Thai Curry – Three Ways

INGREDIENTS

2 tsp Republic of Tea Stir Fry Tea Oil

1 lb boneless, skinless chicken breast, sliced

Salt and pepper to taste

1 small zucchini, cut in half lengthwise, cut into half moons

⅓ c Blackstone Chardonnay

1 jar Curry Love organic curry sauce of your choice*

1 c green pepper, sliced

1 can cut baby corn, drained

1 can bamboo shoots, drained

PREPARATION

Heat oil in a skillet over high heat until very hot; add chicken and season

with salt and pepper. Cook chicken, turning until browned on all sides, approximately

2 minutes. Add zucchini and cook for 2 more minutes. Transfer

meat and zucchini to a plate and keep warm. Remove pan from heat and

add wine, scraping up any browned bits from the pan.

Turn heat down to medium low and add sauce to the pan. Add bell pepper

and simmer over low heat for 3 minutes, stirring occasionally. Next add

corn and bamboo shoots and cook for another 2 minutes. Add chicken

and zucchini and bring to a short boil (no more than 2 minutes). Delicious

served over jasmine rice.

* Curry Love organic curry sauces come in Passion Red Thai Curry,

Luscious Yellow Thai Curry and Blissful Banana Ginger Curry.

For a vegetarian option, use the Blissful Banana Ginger Curry, and replace

the chicken with 8 ounces of fresh Extra Firm Tofu, cubed

 

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