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. 
    • 1 1/2 cups chocolate graham cracker crumbs, made by crushing chocolate graham crackers
    • 6 Tablespoons butter, melted
    • 1/4 cup confectioner’s sugar
    • 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
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

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


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


  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


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