Next time you are in the area, try lunch or breakfast, or even just a latte at the Stonewall Kitchen Cafe, you won't be disappointed.
Tuesday, September 29, 2009
Next time you are in the area, try lunch or breakfast, or even just a latte at the Stonewall Kitchen Cafe, you won't be disappointed.
Monday, September 28, 2009
My nephew Jack had his first encounter with the tradition, and although he is still too young to climb the trees, drink the delicious cider and eat at least a ½ dozen cider donuts (ok, we did slip him a few small bites), he did bring the joy back to it. As my brother-in-law and I bantered back and forth about the various types of apples and my preferences when it comes to making pies and such, Jack just smiled taking it all in … the sun, the trees, the busy orchard full of fellow pickers all brand new to him. Watching him try to eat the apples with his four new little teeth … puckering his lips when he bit into a tart variety – it was such a fun day.
I look forward to sharing these firsts with him as he grows and look forward to the smile he brings back to my face while we do them!
Friday, September 25, 2009
I went to a cooking class at our Cooking School a couple of months ago. I love that the chefs in the kitchen share their “secrets or tips”. Not only do you get to watch them make terrific food, you get to eat all of it too. One class that I went to, the chef shared a tip or secret with us that I still use weekly.
I will share it with you . . . when making rice or couscous and want to add a quick flavor of lemon or mint – put a lemon or mint tea bag in the water and it infuses in the rice. Simple!
We just listed a bunch of new classes on the website. I definitely need to look at our new classes and sign up for some. Check out our new schedule of classes. Come on . . . share a tip or secret with us!
Thursday, September 24, 2009
Makes 1 cup
* 1-cup mayonnaise
* 1 1/2 teaspoon Stonewall Kitchen Habanero Mango Hot Sauce
* 1 teaspoon Stonewall Kitchen Country Ketchup
* 1/2 teaspoon minced garlic
1. Combine all ingredients and mix until uniform. Refrigerate until used.
2. Delicious as a dip for potato or sweet potato fries. Also fantastic as a spread on roast beef or turkey sandwiches.
One more tasty way I've found to use aioli is on crab cakes or with fish & chips.
Wednesday, September 23, 2009
We actually get quite a few tour buses coming in during the autumn months. Lucky people who have time to take a bus tour through New England often get driven to our York store for an hour or so stop. We love seeing them come in and have gotten to know many of the drivers. Seniors and "not so senior" groups all seem to enjoy the experience. At this time of year they can still wander through the gardens (the dahlias and the salvia are still blooming beautifully!). Jackie Nooney, our landscaper has planted all the mums for fall and with the late afternoon light it is beautiful out there. It is a nice place to relax and enjoy this weather for sure!
Come into our Viewing Gallery and you'll see the production staff is up to their elbows in jam trying to get inventory produced for the holidays! We have a set up where people can come in and see the factory, watch the jars get filled and labeled and read about the overall process. Our visitors can meander through the Cooking School or go over to the store, shop a little and sample the very item they just saw being made in the Production Kitchen. And, if they have time they can have breakfast or lunch in our Cafe .... lobster BLT's hopefully!
Anyway, so if you're in Maine or somewhere close by to York, think about stopping in to Stonewall Kitchen for a visit. I promise you'll have a great experience and leave with more than a little bit of the flavor of Maine!
Tuesday, September 22, 2009
Spicy Black Bean Salad
1 Jar Stonewall Kitchen Spicy Corn Relish
1-15 ounce can Black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4 inch cubes
1 Avocado, peeled, pitted and diced
3/4 cup cherry or grape tomatoes, quartered
2 Tbsp. cilantro, chopped Directions
We would love to hear what you make when you attend a gathering.
Monday, September 21, 2009
AmericasMart invited Atlanta's top culinary experts to sample and judge 110 gourmet products—a record number of entries—for the Best of Atlanta awards. The team of independent judges visited the booths and showrooms to experience the product it its unique environment and interact with the creators and representatives of the product, selecting those with distinctive tastes and innovative packaging and display.
2009 Best of Atlanta winners are:
· Best Condiment: Stonewall Kitchen – Maple Chipotle Grille Sauce
· Best Jam/Preserve: Stonewall Kitchen – Wild Maine Blueberry Jam
For more information on these and other award winning products click here:
Friday, September 18, 2009
We looked at top flavors and created a special section just for them. Our new flavor section has blueberry, fig, apple, pumpkin, garlic, and mango.
Check out our new flavor section and tell us what you think. Our new flavors
Thursday, September 17, 2009
Yesterday, here at Stonewall Kitchen, we had a company cookout. It was nice to take advantage of the still mild days. Our cookout was 50's themed and we:
got new do's,
took photos at our photo booth,
& ate burgers, veggie burgers, cole slaw, chips, cookies & root beer floats. (Luckily we have all the tasty condiments we could ever need)
Can't you tell that Stonewall Kitchen really is a great place to work? It is a blessing to have a job that includes working with such a wonderful group of people!
I've previously posted a recipe for turkey burgers (see it here). Today, for your cookout menus, here are some of our cole slaw recipes:
Sweet & Sour Cole Slaw (shown below)
Cole Slaw with Garlic Rosemary Citrus Sauce
Honey Tarragon Mustard Coleslaw
Smoked Salmon and Fennel Slaw
Do you have a favorite type of cole slaw or a secret ingredient? Tell us about it!
Wednesday, September 16, 2009
We cook a lot with pumpkin here at Stonewall Kitchen; we make and sell many products with a base of pumpkin ~ everything from Pumpkin Pancakes to Maple Pumpkin Butter to our new Pumpkin Risotto. Our “Pumpkin, Pumpkin” classes in the Cooking School sell out almost immediately so that tells you something about how much people like pumpkin. Maybe it’s the aroma that appeals to people or maybe it is just the taste. It’s almost a bonus that the fruit is full of potassium, beta-carotene and Vitamin A and that the baked seeds are a delicious snack.
Americans it seems, have always used pumpkins in many, many ways. Native Americans dried strips of the pumpkin shell and wove them into mats. They also roasted long strips of pumpkin on the open fire for food. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. Later pumpkin was actually used as an ingredient in the crust for the pie more than for the filling. Early settlers used every part of the harvest. They actually believe that a paste made from the pumpkin flesh lightened freckles and cured the pain from a snakebite!
Before I pass along a few of our better pumpkin recipes, I wanted to tell a story that some people believe is the story behind the history of the Jack ‘o Lantern. Apparently there was a man living in Ireland called Stingy Jack. One evening Jack invited the Devil to have a drink with him. And, true to his name, Stingy Jack didn't want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use it to buy their drinks. Once the Devil did so, Jack decided to keep the money and ran off from his bill. The next year, Jack again tricked the same Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so the Devil wouldn't pass the mark and was stranded up in the tree.
Soon after that tree incident, Jack died. God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved out turnip and has been roaming the Earth with it ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," or simply "Jack O'Lantern." I can’t make this stuff up!
Here’s a couple of great pumpkin recipes, the Pumpkin Sage Soup is favorite, it can be made ahead of time and warmed just before serving which makes it a great choice for entertaining. The bread is great anytime.
Pumpkin Custard Pie - Serves 6
- 1 ready-to-bake pie crust, precooked according to directions
- 2 cups heavy cream
- 2 egg yolks and 4 whole eggs, lightly beaten
- 1 cup Stonewall Kitchen Maple Pumpkin Butter
Preheat oven to 325 degrees F.
Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs. Add Maple Pumpkin Butter and mix well. Pour custard into pre-baked pie shell.
Bake approximately 35-45 minutes or until custard is set. An inserted knife or toothpick will come out clean. Cool before serving.
Pumpkin Sage Soup - Serves 10-12
- 2 lbs. Sugar pumpkin
- 1 Tbs. olive oil
- 1 teaspoon butter
- 3 leeks (white part only) cut into 1” pieces
- 1 Tbs. fresh thyme, chopped
- 1 Tbs. fresh sage, chopped
- 7 cups chicken broth
- Salt & pepper to taste
Clean pumpkin, peel and cut flesh into 1-2” cubes.
Makes 2 loaves
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 (one-half) teaspoon salt
- 1/2 (one-half) teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
- 1 cup golden raisins (optional)
Preheat oven to 350°F. Butter and flour two 9 x 5 x 3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts and raisins, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Monday, September 14, 2009
The tell tale signs of Fall are upon us, I can see my breath when I first step out the door, the leaves have that familiar crunch when you step on them … and ah, of course the return of football! I have to admit although I already long for the hot days of next year’s summer, I do enjoy Sundays and the NFL. It is not just the thrill of the game, the smack of the helmets and the enjoyment I get out of yelling at the TV screen when the refs make a bad call, it is the time we spend together at home camped out in the living room with our family and friends snacking on great game fare. One of our favorites is the Layered Mexican Dip! It is so quick and easy, paired with some tortilla chips, you are all set to huddle around and enjoy the game.
Layered Mexican Dip
- 1 – 16 oz. can of refried beans
- 1 - 4.5 oz. can of chopped green chilies
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 avocadoes, peeled and diced
- 2 Tbsp. fresh lemon juice
- 1 cup Stonewall Kitchen Black Bean Salsa or Stonewall Kitchen Mango Lime Salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 4 green onions, chopped
- Preheat oven to 350 degrees F.
- In a greased deep pie dish, spread the refried beans and then layer the chopped green chiles on top.
- For the next layer combine the sour cream and mayonnaise. Continue layering the avocadoes, lemon juice, Stonewall Kitchen Black Bean Salsa or Stonewall Kitchen Mango Lime Salsa, and top with the two cheeses and green onions.
- Bake in preheated 350 degree F oven for 20-30 minutes until heated through and bubbly.
Serve with tortilla chips.
Sunday, September 13, 2009
I wish I could whip up some of the beautiful baked goods that I see coming out of our kitchen. But here is my deal - I am definitely a cook not a baker. (Luckily for myself and my family I can cook!) But this time of year I always attempt to do some baking and half way thru the process ask myself WHY did I start this? May be I don’t have the patience for measuring and waiting for the baking process, since I rarely measure may be that accounts for my disappointing baked goods!
Last night I made stuffed Portobello’s with quinoa, bell peppers, tomato, a little cheese and my favorite Stonewall Kitchen Habanero Mango Hot Sauce.
I am curious . . . what are your thoughts? Are you either a cook/chef or baker or both?
Friday, September 11, 2009
Thursday, September 10, 2009
Last night I was thumbing through the newest edition of the Everyday with Rachel Ray magazine and came across the Stonewall Kitchen Country Ketchup. In my opinion one of the best products that we make. It takes any burger and kicks it up a notch. Obviously the staff at Everyday with Rachel Ray felt the same way.
Wednesday, September 9, 2009
Only in Maine … as hundreds of thousands of tourists left our state this past Monday they were thanked for visiting by a friendly Maine moose and six foot tall red lobstah. Traffic was backed up on Labor Day for miles from 11:00 am to after 7:00 pm both north and south of the York toll booth on Route 95. All the people patiently waiting inside their cars seemed a little surprised but smiled and waved as the moose said farewell and you have to think it broke up the boredom a little, especially for the kids.
We apparently had a great weekend at Stonewall Kitchen in the York store and the Rochester warehouse, where we were having a big sale all weekend, was mobbed. The people who work in York mentioned that people were getting off the highway looking to take a break from the traffic and shopped a little while they stretched their legs. What a great way to end a vacation.
Even though my three kids are grown and long gone from home I still get nostalgic at this time of year. Winding down the summer and seeing the kids back on the buses seems to happen quicker and quicker each year. The days have already gotten shorter and believe it or not it was down to 48° when I went out early this morning. It happens so fast here in Maine.
One good part of the change of seasons is that I definitely cook more, and cook differently. I switch from quick salads and grilled meats to roasting and making hot meals that take longer to cook. I am really lucky to have been given tons of tomatoes from my friends’ gardens. So making tomato soups and roasting tomatoes for sauces is fun with fresh tomatoes. Wondering if anyone has any other ideas for using up all those tomatoes! We’ve got a few good recipes on our website for Stonewall Kitchen and for people not lucky enough to have home grown tomatoes you can use our Roasted Tomato Grille Sauce. It really does taste like fresh tomatoes and is great in chili and pulled pork.
More later … as way of introduction my name is Cynthia and I have worked here at Stonewall Kitchen for 10 ½ years. I wear lots of hats, executive assistant, copy writer, part time prop/food stylist and basically anything else that comes my way. It is never boring here for me! I have lived in York for over 30 years, it is a beautiful community and I can see what all those tourists came to visit this summer!
Tuesday, September 8, 2009
Caramel Apple Butter Crisp
This recipe is for anyone who loves to pick the topping off the crisp.
* 7 Granny Smith apples, peeled and sliced to ¼ “ thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1/4 cup Applejack, Calvados, Apple Cider or Apple Juice
* Topping: 1/2 cup flour
* 2 cups quick oats
* 12 Tbs. cold butter, cut into pieces
* 1 cup pecans, chopped
* 1/2 Tsp salt
* 1 Tsp. cinnamon
1. Place apple slices, Caramel Apple Butter, apple juice (or liquid of choice) in a bowl, and mix together thoroughly.
2. Place in a greased 9" x 13" baking pan.
3. Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
4. Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.
5. When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350 degree oven for 45 minutes.
A warm and wonderful treat anytime of year!
- 8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down)
- 2 cups quick oats
- 1/2 cup brown sugar, packed
- 1/2 cup dried apricots, diced
- 1/2 cup dates, pitted, diced
- 1 teaspoon fresh orange zest
- 1/2 cup toasted sliced almonds
- 1 jar Stonewall Kitchen Apple Cranberry Chutney
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 teaspoon fresh lemon juice
- 2 tablespoons brandy, optional
- 1 cup water, apple juice or apple cider
- Place apples in a baking dish, evenly spaced away from each other.
- Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy
- Add cold unsalted butter pieces and toss well.
- Stuff apples with mixture
- Pour water, apple juice, or cider into baking dish
- Cover with lid or foil
- Bake at 350 degrees for 30 minutes
- Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes)
-Katie Ring & Stacy Burrus
Sunday, September 6, 2009
Shoppers in our Rochester Outlet Store
As we were writing up this post, we were chatting about Labor Day and the age old fashion question. Can you wear white after Labor Day? What do you think? Post a comment and let us know.
- Katie Ring & Laurie Bassett
Friday, September 4, 2009
|Black Raspberry Ice Cream|
|Best Ever Turkey Burgers|
A healthy, quick and easy recipe for the best turkey burgers your whole family will love. Serves: 12 mini or 6 reg
Sweet & Sour Coleslaw
Honey Tarragon Coleslaw
Coleslaw with Garlic Rosemary Citrus
For even more recipes please visit our website and search by recipe type, ingredient, or product!
Thursday, September 3, 2009
Happy Truck Day! What is Truck Day? Here in New England it has a distinct meaning, at least to baseball fans. Truck Day is a symbol for new beginnings; to the Boston Red Sox it signals the start of the new baseball season. Truck Day is the day the equipment truck departs Fenway Park, headed to Florida, for spring training. Here at Stonewall Kitchen it is not early spring, it is late summer - but it is also a day for new beginnings. Our truck day is also the first day of our new blog.
Hi, I'm Katie, photographer at Stonewall Kitchen. Today I had to be here early to photograph our jam truck. As I was standing outside, in the warm early morning sun, I was thinking about how much I love Maine. If you've ever summered here you already know exactly what I mean. I am utterly convinced there is no better place to be in the summer than Maine.
The temperature, while sweltering other places in the country, is quite comfortable here. Maine has beautiful sandy and rocky shores, pristine lakes, and numerous state parks for enjoying the great outdoors. After all, Maine is called vacationland! Among the many Maine attractions don't forget to come visit us in York, ME for some delicious jam! Our best selling product, Wild Maine Blueberry Jam, is made from a New England Summertime staple - wild Maine blueberries. These berries, hand-raked in northern Maine, are one of our state's hidden treasures. Smaller than other types of blueberries, the wild Maine blueberry is famous for its flavor and
Here at Stonewall Kitchen, we may be best known for our jams, but there is plenty more to see and do than sample jam. Just this morning, as I was outside photographing our jam truck, I took some time to take in our beautiful gardens. Our gardens are always free and open to the public, so please come enjoy them too! While you're here, do stop into the Company Store to see our specialty food products as well as decorative items for your own home and garden. You can also grab a bite to eat at our Cafe or head over to the Cooking School for a cooking class. Taught by local chefs - these classes fill up quickly so register ahead of time online here.
If after all those suggestions you simply still want to come and try our jam, not to worry! Our Company Store is open from 8AM-6PM all summer and does have many food samples ... including Wild Maine Blueberry Jam. You can also visit our website to order products. If you've already been to visit we hope to see you again soon. If you haven't stopped in to see us yet, please consider this your personal invitation.
Check back here often because we'll be sharing recipes, tips and other great entertaining ideas to help fill your life with great food, fun and friends. We also look forward to hearing from you.
Your friend in good taste,
Stonewall Kitchen Photographer