Thursday, December 31, 2009
We have already made our resolution here at Stonewall Kitchen. It is to continue our efforts to being more green. We are having improvements made to our lighting system and HVAC system in our warehouse. Both of these improvements are going help us to be more energy efficient.
Let us know what your resolutions are going to include. Let's hope they include buying more Stonewall Kitchen jam!
We would like to wish everyone a safe and Happy New Year!
Wednesday, December 30, 2009
Many bars charge a steep cover on New Years Eve but there are other inexpensive & free activities out there! Here are the "First Night" festivities in the closest cities to us in York, ME. Some events require the purchase of First Night buttons while others are free to the public!
• Boston, MA: http://www.firstnight.org
North America's oldest First Night Celebration! Activities include ice sculptures on Boston Common and fireworks at midnight. There is also an earlier 7PM family fireworks show. Check the website for a full event listing.
• Portsmouth, NH: http://www.proportsmouth.org/firstnight.cfm
Portsmouth has indoor and outdoor activities including music, arts, and fireworks. Some downtown streets will be closed so check the site for more info!
We recommend having a game night and watching the ball drop (via your TV) at midnight! Why not grab a bottle of champagne, make up a few appetizers and spend time with family & friends?
By the way, did you know that only sparkling wine produced in the Champagne region of France is actually called Champagne? Bottles of bubbly produced in other regions are called sparkling wines. Although many people still refer to it as champagne, in Europe it is illegal to label any non-champagne as such! Now that you'll be more knowledgeable heading off to the wine store; are you looking for a great deal this New Years? Jim Stott (co-owner of Stonewall Kitchen) recommends Gruet Sparkling Wine as an excellent yet inexpensive bottle of bubbly! He says you can find it at the NH state liquor store.
Of course, no party is complete without some tasty snacks! Do you still need to come up with some appetizers to serve? Check out our recipes page where you can search by product, ingredient, or recipe type! I absolutely love this one using our Roasted Garlic Onion Jam:
- 1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
- 1/3 cup Stonewall Kitchen Roasted Garlic Onion Jam
- 1/2 tsp. fresh rosemary, finely chopped
- 2 Tbsp. walnuts or pecans, toasted
- Preheat oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
- Making sure you only cut through the rind of the Camembert cheese, run a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam.
- Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
- Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.
Tuesday, December 29, 2009
A kiss and glass of champagne at midnight might be some of the first things that come to mind when you think of New Years Eve. How about having a champagne cocktail to give your new years toast a little twist? Foodnetwork.com is recommending 9 classic champagne cocktails:
And guess what... you're in luck! We have simple no fuss mixers for the first 3 on the list! No need to be a bartender, even a bar-fly can create an impressive cocktail with help from Stonewall Kitchen.
& If you partake in these pretty little libations, please do so responsibly!
Monday, December 28, 2009
Since I've started working at Stonewall Kitchen each of these has made their way home with me and now I don't know how I ever lived without them! Ok, I guess I could live without them but they sure make cooking & entertaining easier and more fun.
1) Cruets & Dipping Oils:
These beautifully designed cruets are just as functional as they are nice to look at. I like them because of the large angled cork stopper. With this design, in humid or dry weather, the cork always has a tight fit. The Rosmarino Oil Cruet (shown on the right) is the perfect size to fit an entire bottle of one of our dipping oils! The Italian dipping oil is my favorite and makes an extra tasty bread dip when poured into a dish with a little parmesan cheese sprinkled on top!
2) Our Roasted Garlic Onion Dip Mix & Stoneware dip server.
This seems simple but sometimes it's about the small things. Or maybe I'm just easily amused? ;) If you're looking for a snack to serve this is the best little combo. Our Roasted Garlic Onion Dip is very easy to make and tastes much better than the pre-mixed dips you can buy at the supermarket. Plus, this handy dip bowl has space in the bottom for ice so that your dip doesn't get warm and yucky! It tastes great served with chips or veggie sticks.
3) The Griddler
This is like a George Foreman Grill but much much better. I always disliked how my foreman grill only had one hinge. If I tried to cook chicken breasts I had to spin the meat! It would cook faster on one side since the top plate was not able to press down evenly. For me that alone was worth the switch to the griddler. However, it also has more uses than a panini press or grill alone. On this handy little grill the plates pop out so that you can have a flat griddle surface too! (And the plates can go in the dishwasher) The whole thing opens up flat and becomes the perfect surface for cooking pancakes!
I hope you enjoy these little gadgets as much as I do! Do you have a favorite foodie gadget you can't live without? We'd love to know what it is!
Friday, December 25, 2009
Thursday, December 24, 2009
Here are some of our ideas for warm cups of holiday cheer to enjoy in good company:
- 1 oz. Kahlua
- 1 oz. vodka
- 2 oz. light cream or whole milk
- 2 Teaspoons Stonewall Kitchen Mocha Espresso Sauce
- Fill a 6-ounce glass with ice. Pour ½ ounce Kahlua over the ice.
- Heat Mocha Espresso Sauce slightly until it is fluid, but not too hot. Drizzle 1 teaspoon Mocha Espresso Sauce around the inside top of the glass.
- In a shaker place more ice, ½ ounce Kahlua, 1 ounce vodka, 1 teaspoon Mocha Espresso Sauce, and 2 ounces light cream or whole milk. Shake vigorously. Strain and carefully pour cream mixture over the ice … enjoy your Mocha Dream
Hot Peppermint Patty
• 1 box Stonewall Kitchen Hot Chocolate & Marshmallows
• 4 cups hot milk
• 1 oz. peppermint schnapps
• 1 tsp. crème de menthe
- Prepare the Hot Chocolate & Marshmallows following the directions on the package.
- Combine the liqueurs into each serving glass.
- Add the Hot Chocolate & Marshmallows into each glass and enjoy.
Raspberry Liqueur Hot Fudge Coca
- 8 oz. Milk
- 2 Tablespoons Stonewall Kitchen Raspberry Liqueur Hot Fudge
- Fill a 8-ounce mug with warm milk.
- Heat Chocolate Raspberry Sauce slightly until it is fluid, but not too hot.
- Stir in 2 Tablespoons of Chocolate Raspberry sauce. (You can add more or less to your taste)
Wednesday, December 23, 2009
Keeping Greenery Fresh
-Make sure to always place your fresh greenery away from heat ducts, radiators, appliances and other heat sources.
-Keep completed wreaths, garlands and arrangements in a cool location until use.
-Display fresh greenery and fruits out of the sun and away from heat.
-Plan to replace greenery and fruits throughout the holiday season if they become less than fresh.
-Water trees and arrangements frequently to ensure that they do not dry out.
If you are interested in learning more about the History behind Holiday Greenery check out this site that I came across in my travels.
Monday, December 21, 2009
Phew! (Pause, breathe a sigh of relief, then continue reading)
A lot of these suggestions for gifts are practical. These days people are looking for gifts that are truly useful and consumable so that we are not just accumulating more “stuff”.
One of our top picks has to be any of our Fine Homekeeping products. The quality of each one is superior to what can be found on grocery store shelves and the simple pleasure from the all natural scents can’t be beat. For weeks each time someone performs a simple task, like doing the dishes, they will think of your thoughtfulness and get a bit of pleasure out of a mundane chore! We have many beautiful scents and lots of options for you to choose from.
Another great idea is giving candles as a gift. Everyone uses them and the ones we offer many wonderful options both online and in our stores. We have a collection of beautifully packaged canister candles that are ideal for the holidays. The all natural, long burning, 100% soy candles come in the seasonal scents of Orange Ginger, Amaryllis and Frosted Mint. A simple, perfect gift that anyone will enjoy!
Finally, of course, we think the best gifts of all are our specialty foods. For cooks and non-cooks alike, young people and old, sweet lovers and grill masters, we have something for everyone on your list. Everyone loves jams and jellies! Once they open your gift of Wild Maine Blueberry Jam and see it filled with tiny blueberries they will know you chose the very best for them. For an extra festive touch choose our holiday packaging! They'll be singing... "On the first day of Christmas my true love sent to me - a Stonewall Kitchen Mini Mustard Tree!"
Friday, December 18, 2009
At this time of year, I often have guests staying over—and at my house, that means making sure that everyone is well fed. But with a full house, I usually shy away from cooking anything too complicated. (The pressure!)
This weekend I was inspired by a recipe that I stumbled across while thumbing through our Stonewall Kitchen Breakfast cookbook: (it's on sale too) Provencal Style Baked Eggs in ramekins. The ingredient list couldn’t be shorter: olive oil, scallions, thyme or basil, tomato, favorite hard cheese, eggs and cream. You just add the tomato mixture (scallions, thyme, tomato) sprinkle with cheese, add an egg, a little more cheese, and a little more tomato mixture. The trick is not overcooking the eggs, but otherwise, it really couldn’t have been easier. And you can add other fun flavors to the ramekins, if you like (I put in some sautéed artichoke hearts, zucchini or peppers right before adding the eggs.) Served with toast on the side, the dish was simple, but really special.
So I think this is my new drop-dead easy yet elegant breakfast dish (Now what about lunch and dinner? Hmmmm.) It'll be making its second appearance at Christmas. In the meantime, I’d love some more inspiration for super-fast yet impressive recipes, so please post your ideas.
Thursday, December 17, 2009
Baking and making dough is a science; without the exact measurements your dough just won't look or taste right... and who wants that! Perhaps it's my preference for the creative that leaves me more comfortable cooking. When you're making dinner do you toss in a little of everything until it tastes right or do you follow your recipes exactly? The other day at lunch I was trying to tell some coworkers how I had made my turkey soup. Suddenly, I realized I sounded like my Grandma Suczynski.
"Well, you put the turkey in the pot, cover with water, throw in some veggies, maybe add chicken stock or bullion cubes, boil it for a while...."
Riiiiiiiight, that's not really a recipe is it? I remember my aunt saying that it was like pulling teeth to get Grandma to write down her pierogi recipe for us. Even when she did put it into words the recipe read "add a couple drops of water until the dough looks just right." As it turns out grandma was onto something with these directions. When I first tried to make pierogis I started to read the recipe and thought, oh dear! I looked at the lack of measurements followed by scribbled in notes from my mom & aunts about how much of certain ingredients they had used. After several pierogi attempts myself, I learned that if the dough is so sticky that you can just barely roll it out - than it's perfect! The stickiest dough will make the most tender pierogis.
As I was photographing Mary Ann Esposito's cooking class here at Stonewall Kitchen I had my ah ha moment. She said, "Take a look at the size of the egg that they have given me! The recipe called for a medium egg, but that looks small to me!" She went on to explain that because the egg was smaller we were going to need less flour for our dough. (Less liquid used = less flour needed) Finally, I understood. I really hope Grandma Suczynski was taking a peek down at me from heaven to see me when everything clicked. At last, I know how to make the dough so it "looks just right" and why!
As a photographer, I'm an artist by trade, but perhaps we can all use a little mix of artist and scientist when we are in the kitchen. This Holiday season don't miss out on the chance copy down your own family recipes... even if you have to stop grandma in the midst of "a pinch of this" to try and measure it!
Speaking of the holidays, our tips end tomorrow! Don't forget to check in today to see some great options for napkin folding.
Wednesday, December 16, 2009
Don't forget today is our last day of deals! Save $50 and get free shipping on our Best of the Best Basket.
Monday, December 14, 2009
Sunday, December 13, 2009
New-fashioned fruitcake - The Boston Globe
Photograph from the Boston Sunday Globe Magazine 12/13, Photography by Jim Scherer, Styling by Catrine Kelty (Unfortunately I had to scan it because I could not find the photograph on the Globe's website!)
Still working on your holiday shopping? Let us at Stonewall Kitchen help you out! Don't forget about our deal of the day, save $25 on our award winning tote! Today's tips are stocking stuffer ideas and some unusual places you might not think to look for these gifts. Find these and more tips of the day on our website.
Friday, December 11, 2009
Read the article here: http://www.seacoastonline.com/articles/20091210-NEWS-912100425
And be sure to visit the York Public Library before Dec 18th to see all of the houses on display. And, if you live in York, you can vote for your favorite! We hope our house will be your pick for the People's Choice award!
• Today's tip of the day is staff favorite desserts! Try my fav - Chocolate Peppermint Ice Cream Torte.
• Today's deal is shop online and save 20%. Enter source code Q32286U9 at checkout.
Thursday, December 10, 2009
|1/2 oz. brandy|
|1/2 oz. crème de cacao|
|1 tbsp. cream|
|1.||Pour ingredients carefully into a pretty curved glass in this order: |
a) Crème de cacao
c) 1 tbsp. Cream
|2.||Top with a dollop of freshly whipped cream.|
|2 oz. Midori|
|1/2 oz. Lemon juice (fresh)|
|1 tsp. Sugar syrup|
|1.||Mix all ingredients in an ice shaker.|
|2.||Strain into a chilled martini glass.|
|3.||Garnish this green drink with a red cherry.|
Find more tips of the day on our website.
And, don't forget about today's deal of the day!
Wednesday, December 9, 2009
Chicken Broccoli Turnovers
- 2 packages puff pastry sheets
- 3 boneless chicken breasts
- 1 medium broccoli crown, florets only
- 1 medium onion, diced
- 1/3 cup Stonewall Kitchen Spicy Honey Mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cheddar or Monterey Jack cheese
- Parboil chicken breast until cooked through. Remove from water and when cool enough to handle, dice into 1/4" pieces.
- Separate broccoli into small pieces, smaller dice than the chicken. Saute onion until translucent, add broccoli and cook until tender but not soft.
- Combine chicken, vegetables, cheese and seasonings in a bowl and refrigerate until ready to use.
- Thaw puff pastry according to package instructions.
- Place desired amount of filling into squares, egg wash edges and fold pastry dough in half, forming a triangle.
- Press seams together well and place on ungreased cookie sheet. Repeat until all filling is used.
- Before baking, brush turnovers with egg wash. Bake at 350 degrees F for 20 minutes or until golden brown.
- For appetizer size, cut puff pastry at folds, flour and roll and cut each rectangle into 5 squares.
- Place filling, egg wash edges and fold creating triangle. Brush with egg wash before baking. Bake at 350 degrees F.
- Check after 10 minutes. Additional cooking time may be added until they're golden brown.
Want to add an appetizer? How about Major Grey Baked Brie?
Major Grey Baked Brie
- 1 sheet Pepperidge Farm® Frozen Puff Pastry, thawed
- ¼ cup Stonewall Kitchen Major Grey Chutney
- 1 5" wheel of Brie
- 1 egg white
- 1 tsp. Water
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Flour a surface and roll the dough into a 13" square and place onto the prepared baking sheet.
- Cut through the skin of the Brie by running a knife around the top ¼-inch in from the edge. Gently remove the skin forming a shallow cup to hold the chutney.
- Place the Brie in the center of the pastry.
- Spoon 1/4 cup of Stonewall Kitchen Major Grey’s Chutney over the Brie.
- Forming a bag bring the sides of the pastry up to the center top of the Brie round. Trim off any excess. Carefully press the dough onto the Brie and pinch tightly at the top to seal.
- Whisk together the egg white and water. Brush over the entire bag.
- Bake 25-30 minutes until the dough is golden brown.
- Cool and serve with French bread toasts, sliced apples and crackers
And for dessert why not serve Apple and Sour Cream Pie?
Apple and Sour Cream Pie
- 1 unbaked 9-inch pie crust
- 1/2 cup Holiday Jam
- 3/4 cup sour cream
- 1 large egg, slightly beaten
- 1 tsp. vanilla
- 3/4 cup sugar
- 1/8 tsp. salt
- 1/4 cup plus 1 Tbsp. flour
- 6 McIntosh apples
- To make the Crumb Topping:
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 tsp. cinnamon
- 5 Tbsp. butter
- Preheat oven to 425 degrees F.
- Line pie plate with prepared pie crust and crimp edges.
- Spread Holiday Jam evenly over bottom of pie crust.
- In a small bowl combine the sugar, flour and salt, mix thoroughly.
- Combine the sour cream, egg, and vanilla in a medium size bowl and mix. Add the flour mixture and mix.
- Peel, core and slice the apples (approximately 1/4 inch thick) and add them to the sour cream mixture. Toss and coat the apples, then spread them evenly in the pie crust.
- Bake the pie at 425 degrees F for ten minutes. Reduce heat to 350 degrees F and bake an additional 30 minutes.
- While pie is baking, prepare the crumb topping by combining the flour, sugar, and cinnamon in a bowl. Cut in the butter until topping resembles coarse meal.
- After pie has cooked 30 minutes top with crumb topping and bake an additional 15-20 minutes.
- Serve warm or at room temperature.
Happy National Pastry Day!
Tuesday, December 8, 2009
Our theme was Christmas in the Maine Woods. As you can see we built a log cabin with a rock wall, skating pond with a canoe and duck and of course being the Maine woods we had to do a Moose. We are all amateurs and enjoyed taking the time out of our busy schedules to take on this project.
If you are not as ambitious or have as much time as we did, you can always purchase a gingerbread house Kit or a fully assembled house. If you buy a kit then all you have to do is the fun part ... decorating. Here are two options that you can find at stonewallkitchen.com.
Sunday, December 6, 2009
• We are pleased to donate 5% of the sales of the all-time best-selling Down East collections to organizations that help individuals and families affected with AIDS as well as organizations that educate on the prevention of AIDS.
• We are pleased to donate a portion of the sales of the Award Winning Gift Tote to the agencies that provide adoption, education, and sheltering services for animals.
• We are pleased to donate 5% of the sales from our Blueberry Breakfast Basket to charitable organizations dedicated to fighting childhood hunger in America.
And if you're online doing some holiday shopping don't forget about our deal of the day! Save 50% on our Holiday Breakfast Box Collection ... only $16.99
Saturday, December 5, 2009
There are many variations of a Yankee Swap, but the basic idea is that everyone finds and wraps a gift of the same value to bring to the party. Then each person picks a number, there should be just enough numbers for everyone. The person that picks number one gets to pick and open a present. The person with number two then either takes the gift from the first person or picks a new present to open. It continues on until everyone has opened a gift. It can get really interesting when people start taking presents from someone else. There can be lobbying, bartering or bargaining to get the best present or keep the one you have. After everyone has opened a gift, then the first person gets to pick any gift that they want from anyone else. As you can imagine number one is the best number to pick!
We have some great gifts for Yankee Swaps and they start with our Deal of the Day. Today we have our Holiday Breakfast Collection for 50% off the original price. Your gift will be the hit of the swap and the one that everyone is passing around. And today's deal will ensure that you will stay within your budget.
How about ideas for your next cookie swap? Check out our tip of the day from Day number five ... Decorating Holiday Cookies. With our Sugar Cookie Mix and our tips you can easily make these at home.
So here is my little reminder that it's not how much you spend but how much thought you put into it!
• Good idea: Send a loved one some of our gourmet foods.
• Better idea: Send snacks along with some of your favorite recipes!
• Best idea: Send them their favorite foods and include a card offering to come over and cook for them!
Looking for today's deal of the day? Take 30% off our batter bowl gifts.
Friday, December 4, 2009
It has been active here in the Internet Department this week. Now that Black Friday and Cyber Monday are over – things are getting exciting around here. The stores are stocking the shelves, while guests wander through the stores sampling and trying out all our gourmet foods. Find a store near you!
All we need now is a little snow (and some deals) to get in the Christmas spirit! I know we have both to offer! It looks like we might have a little snow tomorrow afternoon and we definitely have a deal every day. Find our deals here: http://www.stonewallkitchen.com/prdsell.aspx?L0=Seasonal&L1=Holiday&L2=12DealsOfChristmas&sc=G25216U9