We're Always Cooking & Sharing at Sweet Gourmet
We love to test recipes and products so you have lots of great options when making a purchase. Here are some of our popular recipes from cooking classes, vendors and staff. And we always have something great to taste when you come in the store!
APPETIZERS:
SIDES:
SALADS:
SOUP:
Artichoke Soup with Roasted Garlic Cream
ENTREE:
Bloody Mary Meatballs
Jalepeno Honey Mustard Pulled Pork
DESSERTS:
GRUYERE-THYME MADELEINES
Madeleines are a traditional small cake-like cookie in France. Typically sweet,
this recipe is savory & makes a wonderful appetizer or serve in place of rolls
at dinner. The Madeleine baking pans are available at Sweet Gourmet.
We also have gruyere cheese in our refrigerator case.
INGREDIENTS
8 tablespoons. (1 stick) unsalted butter, melted
1 cup cake flour
3 teaspoons finely minced fresh thyme
1 teaspoon fleur de sel, plus more for sprinkling
1/4 teaspoon freshly ground pepper
4 eggs
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 cup grated Gruyere cheese, plus more for sprinkling
DIRECTIONS
Position a rack in the lower third of an oven and preheat to 375 degrees. Brush the molds of two 12-well madeleine pans with 2 tablespoons of the butter and dust with all-purpose flour; tap out the excess.
Sift the cake flour into a bowl and gently stir in the rosemary, 1 teaspoon fleur de sel and the pepper. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and cheese, then fold in the remaining 6 tablespoons butter.
Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 18 madeleines.
ARTICHOKE SOUP WITH ROASTED GARLIC CREAM
This soup makes a stunning opener to a dinner. And serve it directly from the Le Creuset Soup Pot. It keeps the soup warm while the guests assemble.
INGREDIENTS
1 head of garlic (optional) or 1 garlic clove, chopped
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon unsalted butter
1 large or 2 small leeks
1 celery stalk with leaves, cut into thin slices
1 small potato, peeled and chopped into small pieces
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg (freshly ground is best)
2 (12 1/2-ounce) cans artichoke hearts in brine, drained well
4 cups low-sodium chicken or vegetable stock
2 teaspoons fresh lemon juice
Salt and freshly ground pepper to taste
1/2 cup heavy cream, whipped to soft peaks (optional)
1 tablespoon chopped chives for garnish
DIRECTIONS
Trim the tops and bottoms of the leeks. Chop the white and tender green parts and rinse in lukewarm water. Drain and dry.
To make the optional garlic cream, roast the garlic. Cut about 1/4 of the top off the garlic head and discard. Brush the exposed clove with 1 teaspoon of the olive oil. Wrap tightly in foil and place in a 350°F oven - ideally a toaster oven - and let it roast for about 1 1/2 hours or until very soft. Open the foil and let the garlic cool. When cool, pop out the cloves and mash them. You will need a tablespoon of the garlic puree (or more to taste) for this recipe. Refrigerate the remainder and mix with butter or oil. Use this to dress salads or cooked vegetables, or as a topping for toasted baguettes.
To make the soup, add the tablespoon of olive oil and the butter to the soup pot and place over medium heat. Add the leeks and celery. Cook about 4 minutes and add the minced garlic, if using, and potato. Cook for 4 additional minutes, stirring often. Regulate the heat so the vegetables soften but don’t brown.Add the cayenne and nutmeg; stir.
Coarsely chop the artichokes and add to the pot along with the stock. Reduce the heat to maintain a simmer and cook 15 to 20 minutes or until the vegetables are tender. Puree with an immersion blender or standard blender.Add the lemon juice. Taste and add salt and pepper as needed. If not making the garlic cream, just stir the cream into the soup; otherwise, whip the cream and fold in the tablespoon of roasted garlic (or more, to taste) plus a pinch of salt.Serve the soup hot, adding a dollop of the roasted garlic cream if desired. Top it all off with a sprinkle of chives.
GRUYERE MAC & CHEESE
Cave-Aged Gruyere is one of the finest cheeses for baking and adds savory, sharp flavor without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues. Onion soup, ham and cheese sandwiches, chicken cordon bleu, salads, and pastas.
INGREDIENTS
2 cups uncooked penne pasta (available at Sweet Gourmet)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon grated nutmeg
1 teaspoon grated or finely minced garlic
1 cup milk & 1 cup heavy cream (stirred together first)
2 cups shredded Gruyere cheese (available at Sweet Gourmet)
1 cup shredded sharp cheddar cheese
DIRECTIONS
Cook and drain pasta as directed on package. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt, pepper, and garlic. Cook 2 to 3 minutes or until mixture smells nutty and is lightly golden brown, stirring constantly with whisk.
Add milk and cream mixture. Continue to stir with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat, add cheeses and nutmeg. Stir with whisk until smooth. Stir in drained pasta.
Mac & Cheese Topping
INGREDIENTS
Panko Bread Crumbs (available Sweet Gourmet)
3 tablespoons butter, melted
1 Roma tomato, small diced
DIRECTIONS
Pour mac & cheese into baking dish or in same skillet with ovenproof handle. Sprinkle with panko breadcrumbs, pour melted butter on top and sprinkle diced tomatoes on top. Put under broiler (watching closely) until brown and bubbly.
BEER CHEESE JALEPENO DIP
INGREDIENTS
1 package Jalapeño Jack Cheese Ball Mix
16 ounce package Velveeta Cheese
8 ounces cream cheese
1/2 cup beer
DIRECTIONS
Place all ingredients in saucepan or crock pot. Heat slowly, stirring occasionally. Add more beer if thinner dip is desired. Serve with chips or pour over hot dogs.
BACON VINAIGRETTE RIBS
INGREDIENTS
1 rack of country-style or baby back ribs
1 bottle of bacon vinaigrette (available at Sweet Gourmet)
Tricky Dix Porky Dix rub (available at Sweet Gourmet)
2 tablespoons brown sugar, optional
DIRECTIONS
Rub ribs on both sides with Porky Dix…just enough to cover. Place on foil and drizzle Bacon Vinaigrette over meaty side of ribs – be generous. Cook at 200 degrees for several hours until thermometer inserted reads 165 degrees. Or, place on charcoal or gas grill and cook until done. For sweeter ribs add brown sugar to the Tricky Dix rub.
WHITE CHICKEN ENCHILADAS
INGREDIENTS
1 Wind & Willow Jalapeno Jack Cheeseball & Appetizer Mix
8 eight inch flour tortillas
2 cups cooked shredded, chicken
2 cups Monterey Jack Cheese
8 ounces cream cheese
3 tablespoons butter
1 tablespoon flour
1 cup heavy cream
1 cup sour cream
DIRECTIONS
Preheat oven to 350 degrees. Grease 9x13 pan. Mix cheeseball topping packet, chicken, 1 cup cheese and cream cheese. Roll up in tortillas (approximately 1/3 cup each) and place in pan. In a sauce pan over medium heat, melt butter, stir in flour and cook 1 minute. Add cream and Jalapeno Jack Mix, bring to a boil to thicken. Remove from heat and stir in sour cream until smooth. Pour mixture over tortillas and bake 10 minutes or until center is hot. Remove from oven and top with remaining cup of cheese. Return to oven and cook for approximately 5 minutes or until cheese is melted and begins to brown. Serve hot!
CORN RELISH DIP
INGREDIENTS
1 cup Sweet Gourmet Corn Relish, drained
1/2 cup Duke’s Mayonnaise
1/2 cup sour cream
1 small can green chilles, chopped & drained
1/2 cup Texas Sweet & Hot pickled jalapeno, chopped
2 cups sharp cheddar cheese, finely grated
6 green onions, chopped
1/2 tablespoon Tricky Dix Mojo
Salt & pepper, to taste
DIRECTIONS
Combine all ingredients and let rest overnight. Serve with Fritos or Tostito scoops.
JALAPENO HONEY MUSTARD PULLED PORK
INGREDIENTS
1 cup Sweet Gourmet Jalapeño Honey Mustard
1/4 cup Worcestershire sauce
1/4 cup Red Wine Vinegar
2 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons Texas Garden Chipotle Dip Mix
3 pounds pork roast or pork tenderloin
1/2 sweet onion, sliced
4 whole cloves of garlic
DIRECTIONS
In a 2 cup measuring cup combine the first five ingredients and stir to combine. Cut the meat into three or four large sections so that it will cook more quickly and evenly. Rub the meat on both sides with the dip mix. Place in the slow cooker, add the onion and garlic and pour over the sauce. Cook for 7 hours on low. After 7 hours, check to see if the meat is shreddable. Begin shredding with two forks and then turn the slow cooker to high for 30 minutes so the sauce can cook into the meat. If you would like some additional sauce to serve with the meat, combine all of the sauce ingredients in a small saucepan and bring to a boil. Reduce to a simmer for two minutes and remove from heat.
AIOLI SPINACH ARTICHOKE DIP
INGREDIENTS
12 ounces fresh baby spinach
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup Stonewall Kitchen Aioli, any flavor
1 cup sharp cheddar cheese, shredded
1 clove garlic, minced
1/2 teaspoon salt
Pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Rinse spinach in cold water making sure it is clean. Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop. Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish. Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted. Serve hot with crackers, tortilla chips or crostini.
SWEET PEPPER GLAZE
INGREDIENTS
1/2 cup mayonnaise
8 ounces Smithfield cream cheese
2 cups grated sharp cheddar cheese
3 green onions chopped with green ends
8 slices of bacon, fried crisp and crumbled
1 cup panko bread crumbs
1 cup Sweet Gourmet Sweet Pepper Glaze
DIRECTIONS
Combine mayo, cream cheese, grated cheese, and green onions. Spread into small baking dish and top with panko. Bake 15 to 20 minutes at 325 degrees. Take out of oven, top with crumbled bacon & half a bottle of Sweet Pepper Glaze. Put back in oven for 5 minutes. Serve hot and bubbly with crackers.
SWEET & HOT SAUSAGE BITES
INGREDIENTS
1 jar of Mills Company Jalapeno Pepper Jelly
1 package link style sausage (recommend Cap Ranch, but any brand will work)
DIRECTIONS
Slice sausage on the diagonal into 1/2 inch thick pieces. Place in skillet and brown on both sides. Drain fat from skillet.
Pour jar of pepper jelly over sausage pieces and continue to heat until jelly is in a syrup form.
Remove from heat and pour into crockpot or chafing dish. Keep warm and serve with toothpicks.
TRICKY DIX TOASTED PECANS
INGREDIENTS
12 ounces pecan halves
3 tablespoons butter, melted
Tricky Dix Seasoning, any flavor
DIRECTIONS
Preheat oven to 350 degrees. Put pecans in a gallon size zip top bag, add melted butter; seal and shake well to ensure pecans are completely coated. Add a generous amount of Tricky Dix seasoning to buttered pecans; seal bag and shake thoroughly until pecans are coated. Empty nuts onto a baking sheet spreading them evenly into a single layer. Toast pecans in preheated oven for approximately 10 minutes or until nuts are toasted.
SPICY SHRIMP AVOCADO DIP
INGREDIENTS
2 avocados, halved
8 ounces cream cheese, softened to room temperature
1 pound of small frozen precooked shrimp without tails, thawed
1 1/2 cups of Prairie Creek Salsa
DIRECTIONS
Mix salsa with cream cheese by hand until well blended. Add shrimp.
Scoop out avocado meat and cut into small pieces. Fold avocado in gently.
Chill 30 minutes prior to serving with you choice of cracker, chip or lightly toasted baguette slices.
PEACH CHUTNEY CHEESEBALL
INGREDIENTS
16 ounces grated sharp cheddar cheese
1 1/2 cups mayonnaise
1 bundle of green onions, chopped
1 cup sliced almonds, toasted
black pepper and garlic powder, to taste
1 jar Stonewall Kitchen Peach Chutney
3 slices crisp bacon, crumbled
DIRECTIONS
Mix together cheese, mayonnaise, green onions, almonds, pepper and garlic powder. Form into a round ball, cover with plastic wrap and chill over night. When ready, remove and place on serving plate. Pour the chutney over the top of the cheeseball and sprinkle the bacon over the top. Serve with crackers.
BLOOD ORANGE VINAIGRETTE
INGREDIENTS
2 tablespoons champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/3 cup Sicilian blood orange juice
1/2 cup D’Assissi extra-virgin olive oil
salt & pepper to taste
DIRECTIONS
Combine all ingredients in a jar and shake well. Taste and adjust the tartness to your liking. Stays fresh for up to
a week in the refrigerator.
