Call me the grinch (my husband does) but I firmly believe that Thanksgiving should have it's day before we start listening to holiday music and wrapping gifts. Every year the commercials seem to start earlier, yet every year I wait to embrace the spirit of "the season" until I've had my fill of turkey and cranberry sauce. So now that I've eaten all of my leftover pie I'm ready for snow & holiday lights - are you?
At Stonewall Kitchen we have several new things planned just for the holidays. You may have already started to see them. If you're like me you are receiving more and more tweets & emails filled with special deals so I thought you might like to know exactly what we're up to!
Tip of the day- • Where to find it: http://www.stonewallkitchen.com/tips2009/SWK_02planningcalendar.aspx • What it is: These will be tips to help you through the holidays. We started yesterday off with how to make an advent calendar using our mini jars! Today's tip is a Holiday Planning Calendar. We wanted to help take a little bit of that stress away by sharing with you a basic plan for the holidays that has always worked for us. Keep checking back each day for all 20 tips!
In what we hope will be an annual event, last Wednesday about 20 of Stonewall Kitchen staff members put on sweatshirts, hats and gloves and spent the morning outside decorating the York Store and our company headquarters for the holidays. In an effort to be budget conscious last year the managers decided we could take on the task of decorating and found out that, along with getting the buidling decked out, we all had a great time. We put on the holiday tunes, served hot cocoa, coffee and treats and, if we must say so ourselves, the building looks just great!
With Jonathan's orders ringing in our ears, "More lights, more lights, more lights, get em in tight!" we finished in just about 3 hours. Everyone involved had a great time in the fresh air, talking and goofing around while working hard. It was a nice break from the madness of the 4th quarter and a little fun is just what we all need prior to Black Friday and the busyness of the next four weeks. We looking forward to next year already. Hope you enjoy these photos!
Black Friday, the Friday after Thanksgiving, has come to be known for the kick off to the holiday shopping season. It is that time of year when things start to get hectic and crazy and everyones to-do lists are a mile long. It is not an official holiday, but many people have the day off and use it to start their holiday shopping. Many stores open at midnight and people start lining up in the middle of the night. I personally have never experienced that phenomenon, it actually kind of scares me. I am happy to be at home in my cozy bed.
Stonewall Kitchen is happy to take part in the Black Friday tradition; only we wanted our event to last for three days. We are offering 20% off online purchases November 27th, 2009 through November 29th, 2009, 11:59PM ET. It is only good for purchases made at stonewallkitchen.com and the offer is not valid in our Company Store locations. Please Enter Source Code Q01436R9 at checkout.
We are also kicking off the holiday shopping season with our Deals of the Day. Every day we will be offering a different deal; when the day ends, the deal ends. But remember, you must check back every day or you could miss out on some great deals. It is a great way to get some extra savings on gifts for everyone on your list. And let's be honest, who doesn't like a savings!
We would like to wish everyone a happy holiday season and let us help you make this season more enjoyable.
'Twas the night before Thanksgiving, when all through the house Not a pot was stirring, not even by your spouse. The stockings were clean in the dryer with care, however, your in-laws soon would be there. The plans for the meal had not entered your head, yet now all you wanted was to sleep in your bed.
Are you afraid that tomorrow this will be you? Stop by your favorite Stonewall Kitchen retailer and pick-up ingredients for these quick thanksgiving dishes!
Goat Cheese and Red Pepper Jelly
Ingredients 1 5.3 ounce container of goat cheese 1 jar Stonewall Kitchen Red Pepper Jelly Stonewall Kitchen Down East Crackers (optional) Garnish with cilantro leaf
Directions Spread goat cheese on Stonewall Kitchen Down East Crackers. Top with a spoonful of Red Pepper Jelly. Garnish with a cilantro leaf.
Tomato Bruschetta
Ingredients 1 French baguette, sliced ¼ inch thick Olive oil 1 clove garlic Stonewall Kitchen Tomato Herb Bruschetta Spread 2 Tbsp. basil leaves, chiffanade Parmesan cheese, shredded
Directions Preheat oven to 350 degrees F. Place baguette slices on a baking sheet. Brush with olive oil and bake 5-10 minutes, until slightly toasted. Rub garlic over warm toast. Spread Stonewall Kitchen Tomato Herb Bruschetta Spread over each toast. Top with basil leaves and Parmesan cheese. Serve at room temperature or heat under broiler until cheese melts.
Apple Jalapeno Jelly Meatballs Serves: 8
Ingredients 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked) 1 jar Stonewall Kitchen Apple Jalapeno Jelly
Directions Thaw, if frozen, the meatballs. Place in a sauce pan. Add Stonewall Kitchen Apple Jalapeno Pepper Jelly. Heat. Serve immediately.
Last Thanksgiving I was with my husband and his family when my sister-in-law, Jillian, called. She was away with friends for the holiday and wanted to be sure she knew how to correctly cook the turkey. I could only hear my mother-in-law's side of the conversation; but she was telling Jillian to be sure she first took the neck and giblets out of the turkey. There was a pause, and obviously something was wrong. Mom repeats, just make sure you get the little bags out, yes, right between the turkey's legs. Another pause... (then I could hear though the phone) "BUT MY TURKEY DOESN'T HAVE ANY LEGS!" I nearly fell over laughing as we all realized she had bought a turkey breast - not a whole turkey!
Does this sound like something that could happen to you? Then this is your blog post! After this hilarious story (hopefully Jillian doesn't murder me for sharing it) I thought I'd pass along some turkey tips for our culinary challenged friends.
First, select a turkey sized appropriately for your guests. You'll want 1 - 1.5 pounds of turkey per guest. If you're having a small crowd or it is your first try at this, you might want to consider a turkey breast. If you decide to purchase your turkey frozen be sure to have time to let it defrost in the refrigerator. If you haven't gotten your turkey yet... log off the internet and go to the grocery store now so you still have time!
Time needed to thaw a Turkey:
8-12 lbs ... 2-3 days
13-16 lbs ... 2-4 days
17-20 lbs ... 4-5 days
21-25 lbs ... 5-6 days
After your turkey is thawed, cut away any plastic and reach inside to remove the neck and giblets. Only put stuffing inside the bird if you have a quality meat thermometer! You can't rely on the little pop-up buttons as they may pop before the innermost stuffing has reached a safe temperature.
Place the bird in a shallow roasting pan breast side up. I like to preheat the oven to 450 degrees and bake the turkey at that temp for just 20 minutes, to seal in the juices. Then reduce to 325. (see cooking times below) You can also use the slow and steady method and just start baking it at 325 degrees. Make sure you cook the turkey until a thermometer reads 160 degrees in the center of the thickest part of the meat. Also, check the temperature in the center of the stuffing if you choose to cook it in the bird. Your turkey is cooked when the temperature reads at least 160 in all areas and the juices run clear (with no red).
APPROXIMATE COOKING TIMES
UNSTUFFED
4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
6 to 8 lb breast...2 1/4 to 3 1/4 hrs
8 to 12 lbs................2 3/4 to 3 hrs
12 to 14 lbs..............3 to 3 3/4 hrs
14 to 18 lbs........3 3/4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 1/2 hrs
20 to 24 lbs..............4 1/2 to 5 hrs
STUFFED
8 to 12 lbs...............3 to 3 1/2 hrs
12 to 14 lbs..............3 1/2 to 4 hrs
14 to 18 lbs..............4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 3/4 hrs
20 to 24 lbs........4 3/4 to 5 1/4 hrs
For Further Information you can contact FSIS Meat and Poultry Hotline, 1-888-MPHotline.
Friday our own Kim Gallagher taught a class in our cooking school, Anytime Turkey Dinner. Her classes are always well attended and earn great comments from our guests. I thought this would be a perfect recipe to share for anyone looking for an alternative to the traditional thanksgiving turkey.
Turkey Roulade with Apple-Cider Gravy
Serves 6
Ingredients:
One whole (2 halves) turkey breast, boned and butterflied (5 pounds)
2 teaspoons salt
1 teaspoon fresh ground pepper
3 tablespoons pecans
½ cup unsweetened cranberries
2 tablespoons canola oil
1 medium onion, diced (about 1 cups), plus 1-cup onion thinly sliced into half moons
¼ cup celery, diced
½ cup apple, peeled cored and diced
2 large garlic cloves, minced (about 2 teaspoons)
¼ cup bacon, cooked and crumbled
3 cups Pepperidge Farm herb-seasoned stuffing mix
1tablespoons plus 1teaspoons chopped fresh sage or 2teaspoons dried, crumbled
2 ½ to 2-¾ cups low-sodium chicken stock
Salt and pepper to taste
1 egg, slightly beaten
3 tablespoons unsalted butter, melted
Kitchen twine
1-cup apple cider
3 tablespoons cider vinegar
1-teaspoon cornstarch dissolved in 1-tablespoon cold water
Directions:
1. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.Set aside while you prepare the stuffing. Preheat oven to 325
Degrees F.
2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes.Set aside.
3. Place the cranberries in a small saucepan.Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
5. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides.Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides.Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
6. Place a rack in a roasting pan.Place the stuffed turkey breast seam side down
in a roasting pan. Add the half moon onions and a little stock.Brush with butter and sprinkle with salt and pepper.
7. Roast the turkey for 1 ½ to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board.Tent with aluminum foil and let rest while you make the gravy.
8. Add the cider, ½ cup of stock, the vinegar and the remaining sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by 1/3, about 10 minutes.Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more.The gravy should not be thick.
Sounds and looks delicious, right? I thought so too - Enjoy!
Thanksgiving is by far my favorite holiday. It is always interesting to hear how each family celebrates the holiday. Some people start the day with a long walk, hike or a road race called the “Turkey Trot”.
As for me – I'm always headed to Vermont for my mother’s delicious Thanksgiving spread. It is a very traditional Vermont meal – Dad raised the turkey, root veggies from the garden and I will bring something for dessert (may be that Pumpkin Custard Pie that Stacey blogged about).
If you need some help deciding on some side dishes – we have done the work for you. Click here to view “what can I bring” catalog.
Head to Facebook and let us know how you celebrate Thanksgiving and the traditions that you and your family share.
If you are in the Freeport Maine area – be on the lookout for our own Lisa Patterson. She will be at LL Bean on Saturday from 11-3 serving FREE Pumpkin Waffles with Holiday Syrup as well as some jams with crackers.
Last week I was wondering what to blog about, and so I asked Facebook. I got a lot of great ideas so I'm going to give a little snippet about each today!
Christopher asked for mustard, and he must be psychic because we were preparing to send out an email about Spicy Honey Mustard complete with recipes! You can see it by clicking on the image:
As always I taste everything I photograph and I can assure you that the mac & cheese, turnovers, and frittata are all delicious!
Dov, we don't make Gin but we do make drink mixers! How about making the Gin variation of a Bloody Mary with our mixer? Or, if you're looking for something a bit more adventurous, how about making a clover club cocktail with our Raspberry Syrup? This libation hails from the 1800's Bellevue-Stratford hotel in Philadelphia. I don't know about you, but I just love sweets!
Clover Club Cocktail
1 1/2 oz gin
3/4 oz lemon juice (or lime juice)
1/4 oz raspberry syrup (or grenadine)
white of 1 egg, or 1 tablespoon pasteurized egg white
Combine ingredients in a cocktail shaker and shake hard for about a minute to form a good froth. Strain into a cocktail glass.
Liz, lately we've been all thanksgiving talk around Stonewall Kitchen. If you take a look at yesterday's post, Stacy shared some great thanksgiving recipes. Stay tuned for more Thanksgiving tips in the next week! In the meantime, how about using our Chicken & Pork spice rub for your turkey?
Abby, crepes are just fabulous aren't they? In fact, I love them so much I'm going to hold off and dedicate a whole post to them. For now I will say that they are great sweet or savory and super easy to make with our crepe mix. For the canister photograph we used our bittersweet chocolate sauce and fresh strawberries. This is super simple but does make for a tasty crepe!
Thanks again to everyone for contributing ideas. Please keep sending what you want us to blog about, we love to hear from you!
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