Monday, November 23, 2009

'Twas the night before Thanksgiving...

'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

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

Spread goat cheese on Stonewall Kitchen Down East Crackers.
Top with a spoonful of Red Pepper Jelly. Garnish with a cilantro leaf.

Tomato Bruschetta

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

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

1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
1 jar Stonewall Kitchen Apple Jalapeno Jelly

Thaw, if frozen, the meatballs. Place in a sauce pan. Add Stonewall Kitchen Apple Jalapeno Pepper Jelly. Heat. Serve immediately.

Also don't forget about the recipes in our "What Can I Bring" booklet.

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