Soiree menu 2011

Must have those meatballs
Heat 1 12 oz jar of chili sauce with 1 10 oz jar of our hot pepper jelly over low heat. Pour over 1 64 count bag of frozen turkey meatballs and heat through. Wow! That was hard!!!! 


Kringles
Mix 1/3 cream cheese to 2/3 of our mincemeat. Cut a sheet of puff pastry in half. Spread with a thin layer of the cream cheese mixture and layer slices of our smoked ham. Roll up tightly jellyroll style. Cut into 16 pieces and bake until golden about 12 mins at 400


Bacon wrapped water chestnuts
Cut strips of our hickory smoked bacon in 1/2 lengthwise and then into thirds. Cut whole water chestnuts in half. Wrap in in bacon and place on a baking sheet seam side down. Brush liberally with our vidalia onion bbq sauce bake at 400 for about 35 mins or until bacon is crisp


Hot artichoke dip
Heat our artichoke parmeasan dip and stir in some canned baby shrimp of crab. Wow! That was hard!!!


Baby cheeseballs
Blend 2/3 shredded cheese with 1/3 cream cheese roll into baby balls
Jalapeno and peppadew cheddar topped with minced peppadew
Horseradish cheddar topped with minced walnuts


Senator calef's corn chowder


Maple bacon cheddar on waffles
Cut each waffle into 8 triangles and toast lightly. Top with wedges of the cheddar and serve warm or at room temperature


Extra sharp cheddar on ginger snaps

Savory Cheddar Cheese Thumbprint Cookies

1 ½ cups shredded sharp cheddar cheese -- (6 ounces)
1/2 cup freshly grated Parmesan cheese -- (2 ounces)
1/2 cup unsalted butter -- softened
1 egg yolk
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 cup finely chopped pecans, unblanched almonds, or hazelnuts* -- (4 ounces)
1 cup water
1 cup Hot Pepper Jelly (red and/or green pepper jelly may be used)

In a food processor, combine cheddar cheese, Parmesan cheese, and butter; process until creamy. Add egg yolk and pepper; process until well blended. Add flour and pulse just until soft dough forms. Dough will be sticky at this point. Using your hands, roll approximately 1 tablespoon of dough into 1-inch balls; place on a cookie sheet and refrigerate 10 to 15 minutes to firm the dough up. Place finely chopped nuts on a plate. Place 1 cup water in a bowl. Roll all the balls first, then dip refrigerated balls in water, and then roll the balls in nuts to coat (pressing nuts lightly into dough balls). Place balls on an ungreased baking sheet. Using your thumb, make an indentation in the center of each cookie ball. Refrigerate for 15 minutes before baking.

Preheat oven to 350 degrees F.

Bake cookies in center of your oven for approximately 15 minutes or lightly golden. Remove from oven and place baking sheet on a cooling rack, allowing the cookies to cool directly on the baking
sheet.

After cookies have cooled, they may be stored in airtight containers at room temperate or freeze. If you have stored the cookies for a long time before serving them, you can re-crisp them by baking them at 350 degrees F. for 3 minutes. Remove from oven and allow them to cool fully before adding the hot pepper jelly. Before serving, fill the indentations with hot pepper jelly.

We're all about New England flavor!
One of the things we love about our down-home country store is when people come up to us with a great recipe. Calef's ingredients make the taste just right. If you've got a favorite recipe be it wacky or traditional, drop us a line.

Hot Pepper Jelly Cheesecake

Easy to prepare—never fails to impress.
Mix 8 oz cream cheese, 1 egg, 2 cloves minced garlic, 5 oz Calef’s Snappy Old Cheese and 4 oz of our Hot Pepper Jelly. Pour into a 6-in. spring form pan and bake at 350 deg. for 30 min. Cool in ice box. Top with additional jelly and enjoy on crackers.

Snappy Shortbread
A new take on a classic.

Toss 2 cups shredded Calef’s Snappy Old Cheese with 1 ½ cups flour, ¾ t dry mustard and ¼ t cayenne pepper (careful-this is very hot stuff). Mix in 1 stick of melted butter. Work by hand to form a dough ball, adding 1 T of water, if necessary. Roll out on a floured surface to 1/8 “–1/4” thickness. Cut with cookie cutters. Bake on an ungreased cookie sheet in a preheated 375 deg. oven for 10-12 minutes. Enjoy with a fine bottle of white wine. For a more filling snack, try wrapping the dough around a cooked sausage or stick of pepperoni before baking.

Calef’s Grownup PB&J Sandwich
Peanut Butter—it’s not just for kids anymore.

Try using our Hot Pepper Jelly in this classic sandwich for a wonderful combination of flavors. Add a slice or two of crispy smoked bacon for additional decadence. Goes great with a cold glass of milk.

Peper Jelly Cheese Cake
Mix together 8oz of cream cheese, 1 egg, 2 cloves of minced garlic, 5 oz of grated Calef's Extra Sharp Cheddar and 4 oz of our Hot Pepper Jelly.

Pour into a 6 inch springform pan and bake at 359 for 30 minutes. Cool in fridge. Top with more Hot Pepper Jelly and enjoy with crackers


other fun ideas for our Hot Pepper Jelly...

• warm and use as a dip for chicken wings or shrimp
• add a few tablespoons to a pot of baked beans
• mix with cocktail sauce and use as a dip for meatballs
• mix with sour cream and spread on flour tortillas, roll and slice into pinwheels
  
  

Maple and Bacon Cheddar Scones
Whisk together 2 c. flour, 1t. salt, 1T. baking powder and 2t. sugar.
Grate 4 T. of frozen unsalted butter into the flour mixture
Add 1c. cubed Maple Bacon Cheddar and 1T. rosemary
Stir in 3/4 c. heavy cream until a shaggy mess!
Roll into a 7 inch disk and cut into 8 wedges
Place on a parchment lined baking sheet and bake at 425 for 35-45 mins

Jammy Shortbread Tart
Combine 1c. softened unsalted butter, 1c. confectioners, 1t. vanilla, 1/2 salt and 2c. flour. Roll into a 3/8 inch rectangle and bake at 350 for 15-20 minutes. Top with your favorite jam and nuts and bake 5 minutes longer.

• Try Wild Blueberry with Pecans
• Strawberry and Chocolate Chip
• our Peach Pecan Jam
• Orange Marmalade and pine nuts
• Triple Berry and walnuts

USE MAPLE SYRUP INSTEAD OF SUGAR
Use 3/4 cup of  Grade A or Grade B Maple Syrup for each cup of sugar. Reduce the other liquids by 3T. for every cup of syrup. Combine the syrup with the other liquids in the recipe before adding the other ingredients.

GREAT IDEAS FOR USING PURE MAPLE SYRUP

• add a dash to carrots before roasting
• acorn squash
• BBQ Sauce
• plain or vanilla yogurt
• whipped cream
• butternut squash and apple soup
• baked beans
• A Calef Tradition: Coat your Ham before baking

Maple Vinaigrette
Whisk together 1t. dry mustard, 1/4 cup of your favorite vinegar 1/2 c. Pure Maple Syrup, 1T. lemon juice, 1 clove minced garlic. Slowly whisk in 1 cup of olive oil. This dressing will keep for several weeks in the refridgerator.

Toss it with apples, pecans and arugula. Yum-mo

Maple Roasted Bacon
Lay out 16 slices of lean bacon on a baking rack places on a cookie sheet. Bake at 400 for 15-20 minutes. Carefully remove from oven and brush on 2-3 T. Pure Maple Syrup

New England Maple Chicken
Mix together 1/2 c. Pure Maple Syrup, 1/4c. melted butter, 2t. lemon juice and 1/4 c. slivered almonds. Pour over 2 1/2- 3 LBS of chicken breasts. Bake at 400 for 50 minutes or until the juices run clear. Awesome with acorn squash along side

CALEF'S ORIGINAL SALAD  a favorite in our deli all year round
Melt 1/4 c. of our Hot Pepper Jelly for 30 seconds in the microwave. Add 2T. apple cider vinegar and 2T. water. Mix with salad greens, pistachio nuts and gorgonzola. OMG!!!!