Tuesday, December 28, 2010

Salad Ideas

Did overindulge a bit in the last week? I know I did. All of the candy, cookies, and other baked goods have me craving some good healthy food. At times like this salad seems like a good idea; but tomatoes that aren't mushy are hard to come by during New England winters. Luckily our recipes page has a large selection of salad recipes. Here are two that I'm thinking of trying this week. Which one looks & sounds better you?

Beet Salad with Balsamic Fig Salad Dressing

ingredients

  • 1 1/2 pounds fresh beets
  • 3 tablespoons Stonewall Kitchen Olive Oil
  • 1 teaspoon salt
  • 1 large red onion, cut into thin rings
  • Stonewall Kitchen Balsamic Fig Salad Dressing
  • 3 ounces stilton cheese, crumbled
  • 1 head Boston Bib Lettuce, washed and dried
  • toasted walnuts, chopped (optional)

directions

  1. Preheat oven to 400 degrees F.
  2. Wash beets thoroughly, then coat in 3 tablespoons olive oil, sprinkle with salt and wrap each in aluminum foil.
  3. Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes).
  4. Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
  5. Place lettuce on serving dishes. Top with roasted beets, crumbled blue cheese, and toasted walnuts. Drizzle Stonewall Kitchen Balsamic Fig Dress over each salad.

Apple Cranberry Salad with Balsamic Fig Dressing

ingredients

  • 8 cups gently torn red leaf lettuce
  • 1/3 cup dried cranberries
  • ¾ cup Granny Smith apples, cored and diced
  • 1/3 cup pecans, toasted and chopped
  • ½ cup Stonewall Kitchen Balsamic Fig Dressing
  • 1/3 cup goat cheese, crumbled (optional)

directions

  1. Combine all ingredients, toss and serve immediately.
  2. Hint: Sprinkle a small amount of orange juice over apple slices to prevent browning.
  3. Optional: Marinate 1 ½ pound skinless boneless chicken breasts in ½ cup Stonewall Kitchen Balsamic Fig Salad Dressing 2-4 hours. Grill chicken breasts, cool and slice. Serve chicken over salad greens.




Tuesday, December 21, 2010

Holiday Giving

 It's easy to get lost in everything that is happening this time of year. We're all rushing around to finish the shopping, cooking, decorating & wrapping. Children are eagerly wondering if Santa will bring them everything that is on their list. In the midst of all of the festivities it is easy to get carried away and forget that there any many people who are struggling financially. Yes, we unfortunately can sometimes overlook this, but it is important to remember that many families have to scale down or forgo certain holiday extravagances.

Here at Stonewall Kitchen we make an effort to keep struggling families in our thoughts. This year we adopted a few local families in need and fulfilled their Christmas wish lists. From toys for the children to gifts for parents and even grocery store gift cards, we all pitched in to help make this Christmas a little more merry.

Wondering what can you do to help? We've got some ideas:

1) Provide an act of kindness for some who you know is in need. Shovel snow for an ill or traveling neighbor, bake cookies for a busy family, or offer to drive an elderly family member to do their shopping or to holiday worship services.

2) Donate to a local food pantry or volunteer your time. Want to donate in York, ME? Send your tax-deductible contribution to assist the York, ME food pantry; YDR Christmas Emergency Fund,  c/o Wachovia Bank, 12 E. Market St., York, 17401. 

3) Send an extra donation to your favorite charity. Or, choose one of our charitable giving gifts to send a present that includes a donation! Down East Breakfast Gift box donates to AIDS charities; Camp Sunshine Gift donates to Camp Sunshine, a camp for children with life threatening illness; Award Winning Products Gift donates to the SPCA; & Blueberry Breakfast Gift donates to Share our Strength.


Tuesday, December 14, 2010

Christmas Shepherd’s Pie

 
Christmas Shepherd’s Pie

Ingredients

Beef Filling:
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 1/2 pounds ground beef
• 16 ounces canned tomato sauce
• 1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
• Kosher salt and freshly ground black pepper

Mashed Potatoes:
• 5 russet potatoes, peeled and quartered
• 1/2 cups milk
• 1/2 cup butter
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper

Cornbread Crust:
• 1 (12-ounces) boxed cornbread mix

Directions
In a large skillet over medium-high heat, sauté the onion in vegetable oil. When the onion is soft, add the ground beef, breaking it apart with a wooden spoon and brown. Stir in tomato sauce and mixed vegetables. Season the mixture with salt and pepper.

In a pot of boiling, salted water, cook the potatoes about 20 minutes or until fork tender. Drain well and return to the pot. Whip the potatoes with an electric mixer until moderately smooth. Add milk, butter and sour cream and mix well. Season the potatoes with salt and pepper. Adjust consistency with more milk, if desired.
Follow directions on box to make cornbread batter.

Preheat oven to 350 degrees F.

Lightly grease 6 (8-ounce) ramekins with nonstick cooking spray.
Spoon the mashed potatoes into the bottoms of each prepared ramekin, spreading them evenly with a rubber spatula. Then add the meat filling, spreading that evenly over the mashed potatoes. Pour the cornbread batter evenly over the meat layer in each ramekin.

Bake for about 30 minutes until the cornbread is cooked through and golden on top.

Our modification: The recipe calls for putting cornbread batter on top and baking. Instead we made the cornbread, crumbled it, sauteed with butter and used that as a topping. In that case everything is already cooked and you just need to bake until warmed through. Approximately 30 minutes should be enough for a casserole with this pre-cooked topping. 20 minutes if you're still using ramekins.

Tuesday, December 7, 2010

Cooking School Antics

We have a fabulous Cooking School here at Stonewall Kitchen. If you've ever been to a class than you know Richard, the Cooking School's Assistant Manager. Richard is usually up to something during class. He can be seen goggling questions from the back of the room as well as running up to the front of the class to show off a tool that the chef is using. He then finds a humorous way to remind guests that this particular gadget is sold in the cooking school's store. Yes, Richard can make even cooking gadgets funny. When he's not there the cooking school guests always want to know, "WHERE IS RICHARD?"

So, I knew that I could count on him to help me out with a little fun. It all started because I was going to photograph some soup that was being served in class that day. When there is a dish that we want to show off - we photograph it. Lately we've even discovered a talented photographer, Jess, among the school staff - so look out for even more food photos on our Cooking School Facebook page coming soon! But that's a story for another day. Anyway, last week this bowl of soup was brought into the studio for me to photograph.


I made a soup portrait and posted it, along with the recipe, to our Cooking School's Facebook page. Shortly after posting  I saw Lynnie's comment.



We had a guest from the class commenting, live, on Facebook! How wonderful and hilarious. I decided that for this she definitely deserved some more soup. At first Richard wasn't sure about giving her a second helping, but we decided to surprise her. So, in the middle of class we had an extra serving of soup brought out to Lynnie.



She even let me photograph her with it! We know that she enjoyed the soup, of course, because she wrote back to tell us.




It just goes to show that our school is much more fun that any other. Where else would you be rewarded for Facebooking in the middle of class? Thanks to Lynnie & Richard for providing a little mid-day comedy!

Tuesday, November 30, 2010

Introducing our Holiday Tips!

It's official. Thanksgiving is over and the holiday season is now upon us. I've already seen plenty of holiday lights, Christmas trees in windows, and this morning my yoga instructor reminded me that Hanukkah starts tomorrow! What's another sign of the Holidays? Our deal of the day and tip of the day. If you're not receiving these sign up for our emails here. Or check our website, here on our blog, and our Facebook & Twitter -- we'll have our tips & deals posted. So, get out your menorah (or see the tip to make one like ours above), head over to the tree lot, or start preparing for your own traditions. We'll be here to help you with ideas for gifts, decorating, & entertaining...now if we could only get it to snow!

♫ I'm dreaming of a white Christmas ♫

Don't know where to start your holiday planning? We've got a to-do list to help you with that!

Friday, November 26, 2010

And the winner is...

And the winner is...  Karen Wainwright! 
She guessed 36 trees, and while we actually used 37, no one guessed the exact number. So, using price-is-right rules (the closest without going over) we're excited to award Karen with our Peppermint Hot Chocolate. Karen, since you didn't leave us your email, please comment on this post including your email address. We won't publish your comment, we just want to know that it's you. Thanks!

 

Wednesday, November 24, 2010

Holiday Decorating and a giveaway!

The past two days we've been busy decorating for the Holidays. Monday our maintenance team set-up many of the trees in this photo. Yesterday,  as quickly as they continued to put the tress in the ground they were joined by more employees to add lights! We also decorated with garlands, wreaths, a sleigh, and many more decorations. The good news is we got it all done and it's looking great! You can see even more photos on our Facebook Page.

After seeing the photos, do you think that you know how many trees we put up around our York store? Jonathan wants to know if you can figure it out! The first correct guess, submitted here as a blog comment, will be the winner! (Sorry, no employees. Many of us know the answer or could go outside and count!) What is the prize? This canister of our Peppermint Hot Chocolate. We hope that you will share it with your family & friends to warm you all up after your own holiday decorating. So, without further ado, let the guessing game begin! ... Do you think guessing is one of the reindeer games?

 
*Check back on Friday when we'll announce who submitted the first correct guess! If many of you guess correctly the one who submitted the first correct answer will win. If you're chosen as the winner please comment again to leave your email address. (Or leave a link to your twitter or another way to contact you in your comment) Don't worry, we won't publish it, we'll just verify that it's you!

Friday, November 19, 2010

Thanksgiving Recipes

Thanksgiving is less than a week away! If you're a foodie, and I assume that you are since you're here on our blog, this is one of your favorite days of the whole year. How can you not love a day that's all about the food? Have you started planning your recipes yet? If you're trying something new it's a great idea to test out the recipe the week before, especially if you want to impress your friends and family with your fabulous culinary skills! We're here to help. I've gathered some recipes to assist you whether you're hosting or just looking for something to bring for the host and hostess. Just make sure if you claim that it's 'an old family recipe' that the people you're talking to don't read our blog, get our catalogs...or visit our company stores!


Sides: Horseradish Mashed Potatoes and Apple Cranberry Salad


The Main Event! Lacquered Roast Turkey

Desserts: Apple Fig and Walnut Pie and Pumpkin Custard

You can find plenty more great ideas on our website. Looking for something to do this weekend? Take a trip to one of our company stores. While there you can get all of the gourmet foods that you need and stock up on your favorite recipes by collecting our recipe cards.

Thursday, November 18, 2010

Chocoholic Recipes

I admit it. I'm a Chocoholic. If you're one of our Facebook fans or Twitter followers you already know this. Why? Because I began a discussion about dessert sauce at 10AM yesterday. I was wondering if someone would reply that it was too early for chocolate. Instead you all confirmed that you too are chocoholics! Many of you even admitted to eating our dessert sauces by the spoonful right out of the jar! Well friends, at least we're in this together. It seems that we're all so excited to eat our chocolate that we don't pause to whip up a dessert recipe. Today I'm going to make us all a bit more civilized. I'm here to share recipes to use with our dessert sauces...now put down the spoon and pick-up these other ingredients!

  1. Whip heavy cream in a chilled mixing bowl with a whisk attachment until soft peaks form. Slowly add sugar and vanilla. Fold in the Stonewall Kitchen Dark Chocolate Toffee Sauce. Place in a covered container that can go into the freezer.
  2. Place semifreddo in the freezer for at least 6 hours or overnight. Best if used within 3-4 days.

 
  1. You will need 2 (two) 8 inch square baking pans for this recipe
  2. Line the pans with heavy duty foil and butter the foil generously
  3. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
  4. Divide the contents of the brownie mix into their components- you should have two bags of each. Chop the chocolate chunks into smaller pieces and set aside
  5. In a bowl, stir together the oil, water, eggs and vanilla. Add the dry ingredients and stir to combine. Stir in the fudge packets
  6. Divide the batter between two prepared pans and sprinkle the tops with chopped pecans and chopped chocolate
  7. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan. Remove from the oven and cool on a rack
  8. When cool, gently peel the foil away from the brownie. Wrap the brownie(s) individually in plastic wrap and freeze
To assemble:
  1. Place the ice cream in the refrigerator 45 minutes before using. Unwrap the brownies and place one, upside down, in a plastic lined 8-inch pan.
  2. Spread the softened ice cream over the brownie. Place the second brownie on top of the ice cream.
  3. Bring the wrap up and cover the brownie well. Freeze until solid, about three hours.
To Serve:
  1. Remove the brownie from the freezer. Unwrap and cut into 6 or 8 squares.
  2. Place on a serving plate and drizzle with your favorite Stonewall Kitchen dessert topping. ENJOY!



  • 1 oz. Kahlua
  • 1 oz. vodka
  • 2 oz. light cream or whole milk
  • 2 Teaspoons Stonewall Kitchen Mocha Espresso Sauce
  1. Fill a 6-ounce glass with ice. Pour ½ ounce Kahlua over the ice.
  2. 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.
  3. 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. 
 
    Crust:
    • 1 1/2 cups chocolate graham cracker crumbs, made by crushing chocolate graham crackers
    • 6 Tablespoons butter, melted
    • 1/4 cup confectioner’s sugar
    Filling:
    • 1 cup creamy peanut butter, room temperature
    • 1 cup confectioner’s sugar, sifted
    • 8 ounces mascarpone cheese, room temperature
    • 1 1/2 teaspoons pure vanilla extract
    • 1-cup heavy cream, whipped
    • 1/4 cup mini chocolate morsels
    • 1/4 cup pecans, chopped and toasted
    • 1/4 cup English toffee bits
    • Stonewall Kitchen Chocolate Peanut Butter Sauce, heat until pourable
  1. Preheat oven to 350 degrees F.
  2. Crush chocolate graham crackers in a food processor fitted with a metal blade or by placing the crackers in a zip-lock bag and crushing them with a rolling pin.
  3. Add melted butter and confectioner’s sugar to the crumbs and mix. Place crumbs in a 9 inch pie pan, pressing to line bottom and sides of the pan. Bake crust 10 minutes. Remove from oven and cool.
  4. In a mixer fitted with a paddle attachment combine the peanut butter, confectioner’s sugar, mascarpone cheese, and vanilla extract. Mix on medium speed until combined making sure to not over mix. Gently fold in whipped cream. Spread the filling evenly in the baked crumb crust.
  5. Sprinkle the pecans and English toffee bits over the top of the pie. Generously drizzle Stonewall Kitchen Chocolate Peanut Butter Sauce over the top of the pie. Chill pie until ready to serve.

Monday, November 15, 2010

Time for Soup?


Soup-ah's On!

This weekend was absolutely gorgeous. Afternoon temperatures reached a sun drenching 70 degrees in some towns. This is highly unusual for us up here in the Northeast, but we gladly took advantage of it and pretended it was late spring all over again. And in typical New England fashion, we are back to seasonal temps. today.


One particular neighborhood in Dover (Dov-ah), NH, where our new event planner resides, hosted their ninth annual Soup-ah party on Saturday. Usually reserved for colder, pre-winter days, this year’s event was greeted with bright sunshine and plenty of warm soup. The gist of the event is as follows: Everyone brings a pot to share-and places it upon a home-made outdoor stove-top; a grate over a bed of coals, in a neighbor’s yard. Neighbors, friends and friends of friends show up to enjoy the soups and good company. Thirty-nine soups in all were in attendance this year, varieties included Chicken Gumbo, Alligator Chili, Corn Chow-da and Pumpkin Coconut-Milk Bisque, to name a few.



What a great idea!  This of course got us thinking about the inevitable colder days that lie ahead and delicious soups that will keep us warm many a long winter’s night.





How did you spent this past weekend, was it as warm in your neck of the woods?  Do you have any great neighborhood events to celebrate the impending arrival of winter? Share with us!


 One of our favorite soup recipes:

Corn-Crab Chowder
ingredients
3       3 tablespoons unsalted butter
·          2 small white onions finely chopped
·          1 large celery stalk, finely chopped
·         ½  lb. small waxy potatoes, peeled and quartered
·         3 cups fresh (from 5 medium corn ears)or frozen corn kernals
·         1 large garlic clove minced
·         1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
·         ¼ cup white vermouth or dry white wine
·         4 cups chicken stock or canned low-sodium broth
·         1 bay leaf
·         2 cups (16 oz.) lump crabmeat
·         ½ cup heavy cream
·         ¼ cup finely chopped cilantro
·         Salt and freshly ground pepper to taste
·         1 cup Stonewall Kitchen Spicy Corn Relish or your favorite vegetable relish


directions
Melt butter in large pot over medium heat. Sauté the onions and celery until the onions are translucent and the celery is softened, about 5 minutes. Add the potatoes, corn, garlic, and thyme and cook for 1 minute, stirring constantly.

Add the vermouth and raise the heat to high. Allow the vermouth to come to a bowl, and cook until the pan is almost dry. Pour the chicken stock into the pot, bring to a boil, and add the bay leaf. Reduce the heat to medium and simmer the soup, uncovered, for 20 minutes, or until the potatoes are just tender when pierced with the tip of a sharp knife. Remove from the heat and allow the soup to cool for 10 minutes.

Remove and discard the bay leaf, then puree the soup in two or three batches in a blender or food processor. (There is no need to scrape down the sides of the blender – the vegetable chunks will give the soup a nice texture.) The soup can be made to this point and kept covered in the refrigerator for up to 2 days.

Return the soup to the pot and bring to a simmer over medium-low heat. Add the crab, cream and cilantro. Cook just long enough to heat the crab through, about 3 minutes. Season with salt and pepper.

Ladle the soup into bowls and top each serving with 1 heaping tablespoon of corn relish. Serve immediately. Enjoy!




Thursday, November 11, 2010

Cranberry Horseradish Bacon Dip

ingredients

  • 8 ounces cream cheese, softened
  • 1/3 cup Stonewall Kitchen Cranberry Horseradish Sauce
  • ¼ cup bacon, crumbled
  • 3 Tbsp. scallions, chopped
  • ¼ tsp. salt

directions

  1. Combine all ingredients and mix until uniform. Serve with crackers, pretzels or baguette slices.

Tuesday, November 9, 2010

$2 off our grille sauces and marinades - Today only!

Thank you for your help! We've reached 3,000 twitter followers and to celebrate, today only, you can receive $2 off any grille sauce or marinade on our website. Like this? Please share promo code: LUV2GRILLE with your friends on Facebook & Twitter.

All you have to do to take advantage of this deal is to enter the promo code: LUV2GRILLE at our online checkout. Start shopping now! See the photo above for exactly where to type your code. Ends Midnight 11/9/10


Think it's too cold for grilling? Not true! Check out last year's post about chillin' & grillin' to confirm that many brave New Englander's don't part with their grills in the colder months. Still not convinced? You can use our sauces to make tomorrow night's dinner a cinch. Tonight when you get home take out some chicken - fresh or frozen. Put it in a container, cover with grille sauce or marinade & seal. Tomorrow after work your chicken will be ready to go straight into the oven and cook to be moist & flavorful! To borrow from our friend Ina Garten & her new cookbook title, "How Easy is That?"

Friday, November 5, 2010

Food for a rainy day: French Onion Soup

Today we asked our Facebook fans & twitter followers about what they like to cook on a rainy day. We had 27 comments and most were thinking about soups. So, here's our French Onion Soup Recipe. Enjoy...& stay dry! Mmmmm, I can feel the warm bowl in my hands now!

Thursday, November 4, 2010

Reviews

Do you like writing product reviews but you're not a blogger? Not to worry! You can now post your review of any of our products on our new website. Just become a member and let the reviews begin! (Please only write reviews of products you have personally tried)

Wondering what bloggers think about us? Take a look at this new page of our blog where you can see their posts. Have you written a Stonewall Kitchen blog review? Just comment here to let us know and you could be added to this blog roll!

Wednesday, November 3, 2010

Monday, November 1, 2010

And the winner is...

Congratulations to commenter #112, Luane from Bronx, NY, whose favorite Halloween treat is our grilling sauces & holiday jam. You've won our givewaway! We promise, no extra points were awarded for choosing our products as your favorites! Since many of the treats you mentioned were pumpkin, here's a link to pumpkin products and anther to our pumpkin recipes. Thanks to all of you for sharing so many wonderful treats with us. We hope you all continue to enjoy our blog!

And, for your blog-reading-pleasure, Here is a list of bloggers who participated in our contest:

A Little Barefoot
Fun and Fearless in Beantown (Mini-pumpkin-bites recipe)
Dishin in the Kitchen
Greetings from Geralyn
Hometown Marketing
Ocean Breeze sand Country Sneezes
Observes Musings
Rhubarb and Honey
Two Americans Loose in France
Willos Web

Thursday, October 28, 2010

Halloween Treats & enter to win!

We asked fans of our Facebook page and our twitter followers to vote for what they'd like from us for Halloween. They chose Halloween treats. So, we're delivering! Literally...to your doorstep! We'll choose one random winner to receive our Farmhouse batter bowl gift! All you have to do is comment about your favorite Halloween treat! * (details below)

Since we can't send treat to all of our wonderful fans, here are some of our favorite Halloween Treat ideas. Click on the photos or links for the recipes.



Buttercream Frosting for Spider Cake

Bake your favorite cake. We used three 8" layers. For the frosting:

- 1 cup Butter

- 1 cup Shortening (white)

- ½ tsp salt

- 1 tsp vanilla extract (clear)

- 4 cups Confectioner Sugar (sifted)

- Cream together butter and shortening. Beat until light and fluffy. Add salt and vanilla extract. Slowly add confectioner sugar until all combined. Beat frosting at high speed until fluffy.

- Frost cake with a thin layer of frosting, place in fridge and let harden (this will keep the crumbs from getting into the final frosting.

- Put aside approximately ½ cup white frosting and create ¼ cup black frosting and ¼ cup orange frosting (or your colors of choice)

- Once cake has hardened frost with approximately ½ inch of frosting. Make sure the top of the cake is smooth, sides can be somewhat rough. Tap the sides of the cake with the bottom of your spatula (or spoon) to make the distressed look.

- With the black frosting, create 4 circles on the top of the cake spaced evenly apart. Take a toothpick and starting from the center, drag the toothpick along the surface until almost the edge of the cake. Continue to do this around the cake to create spider web.

- For the spider, simply pipe out a small circle of black frosting, 8 legs and 2 little eyes. Place candy corn around the bottom of the cake to create a Halloween themed boarder.

The spider cake design & instructions are by Stephanie in our wholesale department. Aren't we lucky to have such talented employees?

* Comment on this post and tell us about your favorite Halloween treat. One lucky person will be randomly chosen to win our Farmhouse batter bowl gift! Only one entry per person. Comments close on 10/31/10 at midnight. The winning comment number will be chosen through www.random.org and announced on Monday.

Unfortunately our comment tool is displaying "-visit" instead of your signatures. You can still enter! Scroll down to the last comment and click "click here to enter." We're working with Linky tools (the list manager) to fix this problem soon! Thank you for your patience!


Monday, October 25, 2010

Harvest on the Harbor, did you enjoy it as much as we did?

I stand by my claim that Harvest on the Harbor was a foodie's idea of heaven. The hardest part for me was that I didn't have a big enough stomach! With so many wonderful choices I found myself full before I was out of foods and beverages to sample.

My first stop, of course, was to visit my co-workers and get some of the delicious bread pudding that I had been smelling all week! It seems that I wasn't the only one excited to get my hands on some. Many of you who visited our booth at Harvest on the Harbor liked it so much that you wanted the recipe. Well, as Richard promised many of you, I'm posting it.


Chocolate Bread Pudding with Bourbon Caramel Sauce

Serves 6


8 oz. bittersweet chocolate, chopped

4 oz. good quality white chocolate, chopped

1/2 cups whole milk

2 cup heavy cream

4 large eggs

1/2 cup plus 4 Tbsp. sugar; divided

2 tsp. pure vanilla extract

1/2 tsp. salt

14 cups, 3/4” cubed French bread with crust( about 12 zo.)

2 cups SWK Dulce de Leche sauce

1/4 cup Bourbon, plus extra to taste

Whipped cream, garnish

Dusting of cocoa


Preheat oven 350. Butter (not non-stick spray) 13x9x2 baking dish. Combine bread and both chocolates in a large bowl; Toss to blend. In another bowl, using an electric mixer, beat eggs,1/2 cup plus 2 Tbsp. sugar and vanilla to blend. Gradually beat in 1 1/2 cups cream and the milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes. Transfer bread mixture to prepared dish, spreading evenly. Drizzle the remaining 1/2 cup cream. Sprinkle with remaining 2 Tbsp sugar. Bake pudding until edges are golden and custard is set in the center, about 1 hour. Cool pudding slightly. Drizzle bread pudding with Bourbon Caramel Sauce and serve warm with whipped cream and dusting of cocoa.

Bourbon Caramel Sauce: Heat 2 cups of SWK Dulce de Leche. Add 1/4 cup (or more!) of bourbon. Mix well. Bring to simmer. Stir constantly, about 5 minutes. Remove and serve over pudding.



Patty demonstrated this recipe on the sweet stage with Zac Young of Bravo TV’s newest show, Top Chef Just Desserts. Did you know that Zac is from Maine? He is! In the style of 6 degrees of separation...Zac's 2nd cousin is my friend Abby's co-worker. Ridiculous connection, but true!


More photos from the event, like this one of me running off with an extra tray of bread pudding, are on our Cooking School's Facebook page. What happened to the rest of the extra trays? Several went to the Good Shepard Food Bank, some were saved for samples in our York store, and some were brought into the employee dining room for everyone else who was tortured with the delicious smell all week to try!


Lastly, how many jars of our Dulce de Leche dessert sauce did our cooking school use to make enough bread pudding for 4,000? 4 cases...48 jars!


Friday, October 22, 2010

Harvest on the Harbor this weekend


Clearly our cooking school has it in for me. They've been torturing me for the past two days! This weekend they're sampling bread pudding at Harvest on the Harbor. This requires making enough bread pudding to feed 4,000. In order to bake up that much they're using every oven in our entire building...including the one down here in the photo studio. So, for two days I've been constantly smelling delicious double chocolate bread pudding! ALL DAY. Oh the torture! It looks like I'll just have to attend to get a taste!


It doesn't take much arm twisting to get to me to go to Harvest on the Harbor. It's a foodie's heaven with sampling from a huge marketplace! You'll also find a grilling stage and a sweets stage where you'll be able to see us and this bread pudding I've been talking about. Here is the full list of presenters. Tickets are available here for session I (12-2:30) or II (4-6:30). For our friends in Boston, Portland is only a 2 hour drive and the foliage is currently beautiful and at it's peak!

Did you ever wonder what goes into making bread Pudding for 4,000? Approximately:
- 75 loaves french bread
- 3 cases of cream
- 2 cases of eggs
- 30 pounds dark chocolate chips
- 16 pounds white chocolate chips
- 20 pounds sugar
- 3 gallons of milk
- 1 quart of vanilla
& guess how many jars of our Dulce de Leche dessert sauce?

Wednesday, October 20, 2010

Tuesday, October 12, 2010

Maple Pumpkin Bread Pudding


Today it is about 50 degrees here in Maine. It's sunny but cool, definitely fall weather. As I look out the windows I can see the leaves changing and starting to fall. While I do miss the summer sun, I think how lucky we are to live in New England and experience all four seasons! As usual, my seasonal weather observations spurred thoughts of food. Fall foods. Mmmmmm...right about now I'd like nothing better than to be on my porch with a dish of warm Maple Pumpkin Bread Pudding and a great big mug of tea. Don't you agree?

Maple Pumpkin Bread Pudding

Ingredients

* 1 loaf good quality cinnamon raisin bread
* 3 large eggs
* 2 egg yolks
* 1 jar Stonewall Kitchen Maple Pumpkin Butter
* ¾ cup half and half
* ¾ cup heavy cream
* ¼ teaspoon cinnamon
* zest of one orange
* 2 apples, cored, peeled and diced (Braeburn or Winesap)
* 1 Tablespoon unsalted butter
* dash of salt
* ¾ cup toasted chopped pecans

Directions

1. Preheat the oven to 350 degrees. Line a sheet pan with parchment or foil.
2. Lay bread slices on pan and toast for 10 to 15 minutes until lightly browned.
3. Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325 degrees.
4. Butter a 9x13 pyrex pan and arrange bread pieces over bottom, slightly overlapping.
5. To prepare apples, in a sauté pan melt 1Tablespoon unsalted butter.
6. Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
7. Spread apples over the bread. Sprinkle with chopped, toasted pecans.
8. To prepare the custard, in a non-reactive bowl, whisk together eggs, egg yolks and Stonewall Kitchen Maple Pumpkin Butter.
9. Add orange zest, heavy cream and half and half.Mix thoroughly.
10. Pour custard over bread, nut and apple mixture. And allow to sit for 30 minutes.
11. Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
12. Bake in a 325 degree oven for 35-45 minutes, checking for doneness after 35 minutes, by inserting knife in center. If the knife comes out clean, bread pudding is done.
13. Serve warm with softened vanilla ice cream or softly whipped cream.

Serves: 8-10