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! 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 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


* 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


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

Friday, October 8, 2010

How about them apples?

It's that time of the year. Leaves are turning, temperatures are falling, and everyone is talking about going apple picking! Are you at a loss for what do do with all of those apples that you've picked? Here are the recipes for: Apple Tart Tartin, Apple Butter Filled Crepes, Free Form Apple Tart with Cranberry Pear Conserve, Caramel Apple Butter Crisp.

What? You haven't been apple picking? Not to worry, Columbus Day Weekend is the perfect time to get yourself some apples. Find them here:
Applecrest Farms
Farmington Apple Festival
Harvest Moon Fall Festival

And other seasonal activities for this weekend:
Damariscotta Pumpkinfest
Fryeburg Fair
Milford Pumpkin Festival
Spooky World

Monday, October 4, 2010

Habanero Mango Pasta Salad

Habanero Mango Pasta Salad is a great choice for Meatless Monday.
See this and more recipes on our website:

* 2 1/2 cups broccoli stems trimmed, crowns cut into small florets
* 12 ounces tri-colored rotini pasta
* 1/2 cup light olive oil or canola oil
* 6 tablespoons red wine vinegar
* 1 1-1 1/2 teaspoons salt
* 3 cloves garlic, minced
* 2-3 teaspoons Stonewall Kitchen Habanero Mango Hot Sauce
* 3 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
* 2 Tablespoons fresh parsley, chopped
* 1 1/2 cups cherry tomatoes, quartered
* 1/2 cup Parmesan cheese, coarsely grated


1. Bring 4 quarts of salted water to a boil in a large pot. Add broccoli and boil 3 minutes until tender/crisp. Remove broccoli and place immediately in an ice water bath to cool. Drain and set aside.
2. Add pasta to the boiling water and cook according to package directions. Drain and let cool.
3. In a large bowl add the oil, red wine vinegar, 1-1 1/2 teaspoons salt, garlic and Stonewall Kitchen Habanero Mango Hot Sauce, whisk until combined. Add the cooled cooked pasta, basil, parsley tomatoes, Parmesan cheese and broccoli, toss. Add additional salt and pepper if needed. Serve cold or at room temperature.

Serves: 4-6