Midnight Smack BY FU

eat it all
enjoy the last bite as much as the first

It’s no secret that cheese and charcuterie shops tend to land on the pricier side. I’ve seen the IG reel parodies—the raised eyebrows, the double takes at the register—especially during the holidays when spending is already a little wild.

But let’s get through this together, shall we? Because I am you, too. I need to save where I can, and I really don’t want to waste.

WHY SPECIALTY COSTS WHAT IT COSTS

First and foremost, the items I choose for the shop are generally small-batch. Not all—but a lot of them come from companies that physically can’t do what it takes to get into places like Trader Joe’s.

I’m gonna pick on Joe here for a minute. Don’t worry—he’s a big boy. He can take it.

I’ve stood behind buyers from Trader Joe’s at Fancy Food Shows. Makers are pouring their hearts out—offering samples, telling the story, explaining every tiny nuance. And 9 times out of 10, I watch their eyes scan my badge, consider it… then spot Trader Joe’s—and boom. I’m invisible.

And honestly? I get it. For some brands, landing Trader Joe’s is the dream.

And when that happens—when the stars align and they scale up—that’s usually where I make my exit.

Take Fly By Jing Chili Crunch. You can now find it at Target and Hy-Vee. Still tasty? Yep. But there are so many small-batch chili oils out there—I’m already off looking for the next one.

Same with Watcharee’s Thai Sauces. The branding shifted, the vibe went a little more mainstream. Still good? Yes. But I’d bet a few compromises were made along the way. (Also… hi again, Target.)

Here’s the bottom line:
I can’t buy like Target, Trader Joe’s, or Costco.

My cost is often close to—or even higher than—what they’re selling it for. They’re buying thousands of cases. I’m buying one or two.

That means I’ll never get the same pricing.

And you know what? That’s okay.

Because I’ll move on and find the next new thing.
It’s a tough job, but someone has to eat all that cheese.

SMALL BATCH = DIFFERENT PRIORITIES

When these companies sell to smaller retailers, they’re not working with massive margins. They’re choosing quality ingredients, thoughtful production, and often slower processes.

That comes with a higher price.

Think organic vs. conventional.
Generic vs. name brand.

Sometimes it really matters (in my humble opinion).
Sometimes… it doesn’t.

PRO TIP:

Trader Joe’s carries cheese from Sartori Cheese—specifically their Merlot BellaVitano.

At Trader Joe’s, it’s sold as Creamy Toscano in Syrah.
Private label? Almost certainly.
Still delicious? Absolutely.

THE FIRST EMPTY THE JAR EVENT

For my first Empty the Jar event (as Food Union), I chose a chutney from my friend Nancy Wekselbaum, founder of The Gracious Gourmet.

Nancy does sell to Hy-Vee and has sold to Target under different labels. And yes—when that happens, recipes sometimes shift to meet pricing expectations.

But I love Nancy and her products.

One of the ways I navigate this:
Hy-Vee stocks the “best sellers.”
I usually do the opposite.

I stock what I love.
I stock seasonally.
And sometimes—I stock what someone has a lot of.

In this case: Peach Apricot Chutney.

Nancy had extra. I bought a lot. She gave me a deal—good enough that I could send every guest home with a jar.

That won’t always happen, but I was thrilled it did this time.

And honestly? Hy-Vee probably didn’t have this one… maybe because I bought so much. (You’re welcome.)

USE EVERY LAST DROP

Gracious Gourmet spreads retail at $9.95.

So yes—I want you to use every last bit.

WHAT’S NEXT

The event was a hit, and I can’t wait to do another.

Now for the good part—the blow-by-blow, and the recipes.

We started the evening with two bites:

#1
Robiola—a gorgeous triple-milk cheese from Italy. Lush, creamy, with the tiniest bit of funk.
Paired with the chutney, a sliver of pistachio, a lavender leaf, all on a crusty baguette slice.

#2
A six-seed cracker schmeared with a generous layer of chutney, topped with spicy salami and pickled cauliflower.

Fun fact: The spicy salami (with a hint of cognac) comes from Charlito’s Cocina—owned by Charles Wekselbaum… Nancy’s son.
(Keeping it in the family.)

THEN WE MOVED ON TO:

Chilled Rice Salad with Warm Paneer & Peach Apricot Chutney Vinaigrette

Ingredients

Salad

• 2 cups cooked brown rice, cooled
• 2 small cucumbers, sliced
• 1 cup dark grapes, halved
• 3 green onions, sliced
• 2 small red bell peppers, chopped
• 1 package paneer, cubed

Finish

• 1/4 cup pistachios, chopped
• 1/4 cup fresh parsley, chopped
• Extra mint, torn

Vinaigrette

• ~1/4 cup peach apricot jam
• 1/2 tbsp Dijon
• 2–2 1/2 tbsp vinegar
• 1/4 cup + 2 tbsp olive oil
• 2–3 tbsp chopped mint

Instructions

Cook rice → simmer ~40 min, cool completely.
Mix salad → combine rice, cucumbers, grapes, onions, peppers.
Shake vinaigrette → right in the jam jar until emulsified.
Roast paneer → 400°F with olive oil, turning until golden.
Assemble → add vinaigrette gradually, toss, fold in warm paneer.
Finish → pistachios, parsley, mint.

Note: Go light on dressing—you can always add more. Slightly chilled salad + warm paneer = magic.

Moroccan Spiced Shredded Chicken with Peach Apricot BBQ Sauce

Ingredients

Chicken

• 1.5 lbs boneless, skinless chicken thighs
• Olive oil, salt & pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp turmeric

BBQ Sauce

• 1 tbsp water
• 2 tbsp onion, finely chopped
• 2 tbsp tomato paste
• 1 cup ketchup
• 2 tbsp peach apricot chutney
• 2 tsp smoked paprika
• 1 tbsp harissa
• 1 tsp Golden Negroni vinegar
• 1/4 tsp cumin
• 1/4 tsp cinnamon
• 1 tsp black pepper
• 1/4 tsp salt

Instructions

Roast chicken → 425°F, 20–25 min. Cool slightly, shred.
Make sauce → sauté onion, add tomato paste + water, then remaining ingredients. Simmer until smooth.
Combine → toss chicken in sauce, heat through.

Note: Sweet, smoky, a little spicy—and very hard to stop eating straight from the pan.

Peach Apricot Slaw (Must-Have for Sliders)

Ingredients

• 1 (14 oz) bag coleslaw mix
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp Golden Negroni vinegar
• 4 tbsp peach apricot chutney
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Salt & pepper

Instructions

Mix → combine slaw mix, red onion, and cilantro.
Make it creamy → stir together sour cream, mayo, chutney, and vinegar until smooth.
Dress → toss everything together until well coated.
Season → salt & pepper to taste.
Chill → let it hang out in the fridge so it can get its life together.

To serve:
Pile onto slider buns with the shredded chicken.

Note: The slaw isn’t optional. It’s the whole personality.

WE FINISHED WITH:

Lark Ginger Snaps + Peach Apricot Chutney Vanilla Ice Cream Sandwiches.

Yes—chutney leans savory (onion, green pepper, curry vibes)…
But pair it with a bold ginger cookie and suddenly it just works.

STILL HAVE SOME LEFT? GOOD.

Here are my top ways to use it up:

• Stir into your favorite chicken salad
• Add to yogurt for a cool dip (great with grilled chicken or pork)
• Dollop into cottage cheese for a quick snack
• Mix into cream cheese + chopped nuts for a killer spread
• Add to a grilled cheese (trust me)
• Stir into oatmeal
• Serve with cheese + charcuterie
• Spread on a graham cracker before building your s’more
• Swipe onto a picnic ham sandwich
• Toss with warm rice + a little olive oil for an easy side

Go forth and stop letting good jars die lonely deaths in the fridge.