Saturday, January 29, 2011

York Winter Farmer's Market


We'll be at the Winter Gateway Farmers Market today at Fosters Downeast Clambake in York Harbor, Maine. The market will run from 10:00am – 2:00pm and there will be 20-30 vendors each Saturday. This Saturday, stop by and see us! Who knows, there might even be some free jam.

Market dates are as follows:
January 15
January 29
February 5
February 19
March 5
March 19

Many Regular summer food & craft vendors will be participating, as well as some new vendors!
Saturday, 05 February, 2011
10:00 AM - 02:00 PM

Location:
5 Axholme Road
York, ME 03909

Friday, January 28, 2011

Would you eat snow?

Would you eat snow? This became the question of the day here at Stonewall Kitchen. Snow, it's all anyone has been talking about. How much there is, how hard it is to drive in, and how much more is on the way. All of this discussion about weather, but I was searching for something new to blog about. Laura, our Marketing Director, suggested maple on snow. In a questioning voice I replied, um...really? Alyce, our Retail Operations Director, was quick to say that she would definitely eat snow. So, I decided to whip some up for her. I went outside the photo studio, climbed over a snow bank (good thing I wore my boots), and scooped up a big bowl of fresh snow. I put some in a cup, topped it off with our maple syrup and brought it to Alyce. Sure enough, she ate it! No double dog dare required. She even convinced Michelle, Retail Operation Specialist, to try some too. I have to admit that I was skeptical. But you know what? When I saw the other cup of snow and pitcher of maple (from the photo above) just sitting here I decided to try it. I drizzled some maple on top and had a bite. I have to say, it was quite good! So, will you be eating some snow? We've decided that it would be good with maple or any of our flavored syrups. What a great use for those cone shaped cups next to our water cooler! It is also a great idea if you need a fun activity to try with the kids this weekend.


Looking to kick it up a notch? Try this recipe from our Favorites Cookbook: One Fifty Ate's Maple on Snow. Scoop up one cup fresh clean snow and put it into a bowl. Drizzle 1 tablespoon heavy cream and 2 tablespoons maple syrup on top and serve, accompanied by a cookie. If you can't avoid winter, eat it!

Just don't share the recipe with Alyce, or she'll be looking for me wondering why I didn't think to bring her the accompanying cookie!

Tuesday, January 25, 2011

Upcoming 20% off for fans!

Would you like to save 20% on your next online Stonewall Kitchen purchase? Then you're in luck! We're going to give a special coupon code out on Facebook when we hit 7,500 likes. Not a fan yet? Head over to our Facebook page and click 'like.'

The coupon code will be for 20% off your total web order and will be posted at noon on the day after we reach 7500 fans. The code will only be valid that day so check back often to see if we're close.

Do you want to get to the savings faster? Scroll down to the bottom of our Facebook page and click 'Share' (shown below) to tell your friends about us. Thanks for being a fan!

Need another reason to share? Tell your Gluten Free friends about our new Gluten Free line! Because Gluten Free doesn't have to mean taste free!

Wednesday, January 19, 2011

Cooking School as Tweetup Destination

Last Saturday, the Stonewall Kitchen Cooking School became part of a new social media trend – the “tweetup.” The Beachmere Inn in neighboring Ogunquit coordinated a series of events over the course of the weekend, and a group of Twitter followers congregated to meet and participate. The group booked a private event at the Cooking School, and at 6:00pm sharp, a convoy of cars brought 28 people to class.

The menu was to die for. Eggplant Stacks with Mozzarella, Tomato, Panko-Breaded Eggplant, and Balsamic Vinegar Reduction. Caramelized Onion, Bacon, and Gruyere Tart with Herbed Crust served with Roasted Asparagus with Fresh Lemon and Parmesan Bread Crumbs (both recipes below). Goat Cheese and Sun-Roasted Tomato-Stuffed Chicken served with Ultimate Mashed Potatoes and drizzled with Pomegranate Grille Sauce. Chocolate Bread Pudding with Spiced Rum Butterscotch Sauce. Beyond delicious. And if the overall buzz through the crowd was any indication, enjoyed by one and all.

Throughout the class, instructors Donna Speirs and Beth Kozemchak intermingled helpful hints that many in the Tweetup crowd found particularly interesting, including discussions about the gender of eggplants and the best starting water temperature for boiling potatoes (in case you’re wondering, cold). Naturally, many participants tweeted along the way. All in all, a lively class!

Thanks to Sarah at the Beachmere Inn for coordinating the event. And to our own Jessica Elsemore who served both as prep assistant for the class and photographer! More pictures from the Beachmere Tweetup can be found on their Facebook page and ours.

Caramelized Onion, Bacon, and Gruyere Tart with Herbed Crust

Crust:

2 cups all-purpose flour
1 Tbsp chopped fresh thyme, or 1 teaspoon dried
1 Tbsp chopped fresh rosemary, or 1 teaspoon dried
Pinch of salt
1 stick unsalted butter (1/2 cup) well chilled and diced

Filling:

2 strips thick country-style bacon
1 Tbsp olive oil
1 large onion, very thinly sliced
1 shallot, very thinly sliced
1 Tbsp finely chopped fresh thyme, or 1 teaspoon dried
1 Tbsp finely chopped fresh rosemary, or 1 teaspoon dried and crumbled
Salt
Freshly ground black pepper
2 large eggs
2 cups sour cream or crème fraiche
1 cup grated Gruyere or Parmesan cheese

Make the Crust:

In the bowl of a food processor, blend the flour, herbs and salt until finely mixed. Add the butter and pulse about 15 times, or until the mixture resembles coarse cornmeal. With the motor running, add enough cold water so that the dough JUST starts to pull away from the sides of the bowl. (Alternatively, mix the flour, herbs and salt in a bowl. Add the butter and use your hands or a pastry blender to work the butter into the flour until the mixture resembles coarse cornmeal. Add enough water so the dough just begins to come together.) Place the dough on a large sheet of aluminum foil, seal tightly and refrigerate for at least 1 hour or overnight.

Prepare the Filling:

In a large, heavy skillet, cook the bacon over medium-low heat for 4 to 5 minutes per side until crisp. Remove and drain on a paper towel. Crumble or cut the bacon into ½ inch piece. Discard all but 1 tbsp of the bacon fat.

Heat the skillet with the bacon fat over low heat. Add the oil, onion, shallot, thyme, rosemary, and salt and pepper to taste, and cook, stirring, for 25 to 30 minutes, or until the onion is golden brown and caramelized. Remove from the heat and let cool.

Meanwhile, in a large bowl, whisk the eggs. Add the sour cream and mix until well blended. Add the cheese and the bacon. Add salt and pepper to taste and then the cooled onion mixture. Mix to combine.

Place a rack in the middle of the oven and preheat to 400 degrees F.

Working on a lightly floured surface, roll the dough into a rectangle about 12 inches long and 9 inches wide. Settle the dough into a tart pan that is about 11 by 8 inches with a removable bottom. Let the dough hang over the edges and then press the dough into the tart pan, trimming the edges on all sides.

Place the tart pan on a baking sheet. Pour the filling into the dough and bake for about 50 minutes, or until the tart puffs up slightly and has a beautiful golden brown color. Remove from the oven and let cool for 5 to 10 minutes. Remove the tart from the pan and place on a serving platter. Cut into 12 large squares or 24 smaller ones.

Roasted Asparagus with Fresh Lemon and Parmesan Bread Crumbs

2 bundles Asparagus
½ cup extra-virgin olive oil
Salt and pepper to taste
½ cup grated imported parmesan cheese
Fresh squeezed lemon juice

Cut and trim asparagus. Place in a glass 9 X 13 inch pan. Pour olive oil over asparagus; salt and pepper; drizzle with lemon juice, then sprinkle parmesan cheese bread crumbs over the asparagus. Bake at 425 degrees for 30 min.

Bread Crumbs:

1/2 cup fresh coarse bread crumbs
2 Tbsp finely grated Parmigiano-Reggiano
1 Tbsp chopped fresh parsley
Pinch of salt
2 tsp extra-virgin olive oil

In a small bowl, combine the bread crumbs, 2 tsp of the olive oil, 2 Tbsp of the Parmigiano, the parsley, and a pinch of salt.

Friday, January 14, 2011

Playoff Approved Puff Pastry Pizza

Just because you're sporting a football jersey this weekend doesn't mean that your pizza can't be fancy!

Puff Pastry Pizza with Eggplant Spread

ingredients

  • 1 package Puff Pastry Sheets
  • 1 jar Stonewall Kitchen Eggplant Spread
  • 1 teaspoon anchovy paste
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 10 large basil leaves, julienned
  • 1 large onion, thinly sliced
  • 1/4 cup Stonewall Kitchen Roasted Garlic Oil

directions


    For the Pastry:
  1. Preheat oven to 400 degrees F. Thaw one sheet of the pastry for about 20 minutes.
  2. Gently flatten with a rolling pin, to a 12x12 square.
  3. Prick pastry all over with the tines of a fork. Place the pastry on a parchment paper lined baking sheet. Top the pastry with another baking sheet, as this will keep pastry from “puffing” too much.
  4. Bake for 20 minutes until golden. Pastry can be made one day ahead and kept in an airtight container. Do not refrigerate.
  5. Use at room temperature.
    For the Topping:
  1. In a bowl, mix together the Stonewall Kitchen Eggplant Spread, half of the basil, minced garlic, all of the parsley and the anchovy paste. Mix to blend and set aside.
  2. Meanwhile, warm the Stonewall Kitchen Garlic Oil in a large sauté pan, over medium heat. Add the onions.
  3. Stirring frequently, cook until they are light brown and transparent – about 15 minutes. Set aside.
    To Assemble:
  1. Cover the baked puff pastry crust with the Stonewall Kitchen Eggplant mixture.
  2. Next, cover with the caramelized onions. Sprinkle with remaining julienned basil.
  3. Cut into 12 squares and serve on an attractive platter. 

 Looking for other appetizer ideas? Try these blog posts:

Cranberry Horseradish Bacon Dip 

Chicken Wonton Cups

Or search for recipes on our website.

Friday, January 7, 2011

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges. It's so pretty to look at and brimming with taste that you'd never know the calorie and fat count are low.

Ingredients
* 4 large red leaf lettuce leaves
* 1 pound thin asparagus, cleaned and boiled until crisp-tender
* 2 large boneless chicken breasts, cooked or poached, and cooled
* 1 small cucumber, peeled and very thinly sliced
* 1 11-ounce can mandarin orange segments in light syrup, drained (reserve liquid)
* 1/2 cup Stonewall Kitchen Honey Mustard Dressing
* 1/4 cup reserved mandarin orange syrup
* Salt and freshly ground black pepper to taste
* Tiny sprigs fresh dill, to garnish

Directions
1. Line 4 plates with lettuce leaves.
2. Divide asparagus among the 4 plates, laying them in 3 piles that meet at the base of each plate.
3. Cut chicken into thin strips and divide it among the 4 plates, laying the strips between the asparagus.
4. Create a ribbon of cucumber slices by laying them overlapping across the center of the plate, over the asparagus and chicken.
5. Place mandarin orange segments decoratively over the cucumber slices.
6. Whisk together Stonewall Kitchen Honey Mustard Dressing, mandarin orange syrup, salt and pepper.
7. Drizzle over salad. Garnish with dill sprigs and serve.

View this recipe & more on our Website.

Thursday, January 6, 2011

Top Food Trends of 2010 according to NASFT

Historic Poster from US Food Administration archives


We are a bunch of foodies around here, and rightfully so, seeing this happens to be a perfect fit for our line of work.  While others may fret over the fashion trends of the past year, the best movies or the predictions of musical metamorphism of certain pop stars, our palettes (literally) are satisfied at the release of the 2010 Food Trends. Don your neck napkin and be prepared to lift your fork with us as we gasp at such gastronomical implications; some may fall to the undesirable (think Meat Dress: Lady Gaga). Please remember we are only the messenger, these trends in no way reflect our own personal taste (or future production plans) but they are sure fun to read about. Brought to us by the National Association for the Specialty Food Trade Inc. (NASFT), a not-for-profit trade association for food artisans, importers and entrepreneurs. (http://foodspring.com/content/foodspring20/)
1.    A-List Chefs Lend a Hand – Celebrity chef’s give back to good causes, such as Jamie  Oliver’s Food Revolution.

2.   A  Movement Towards Hyperlocal– The benefits of sustainable eating are environmental, ethical and financial, realized by consumers, restaurateurs and shops.  

3.   The Moving Food Truck Revolution – Boldly decorated, eye catching vehicles that serve far more than your standard dog are blowing their horns all across the country.

4.   Pistachios: Entangled Lines of Food and Celebrity - Sales of this healthy snack increase by 233 percent.  Ad campaign features some controversial D-list celebrities and utilizes its viral effect to increase sales.

5.   Fried Beer at the Texas State Fair – Beer and Fried, need more be said?

6.   NYC Food Vendors are Turning Greener- Utilizing solar power and biodegradable servingware to dish out organic food and complete the food chain.

7.   Sea Buckthorn: The Next Superfruit Surfaces – Vitamins A, E and C converges on the vine to produce the highest antioxidant level of all known fruits, straight from the Himalayas and found in new teas and several other healthful consumer products.

8.   Tradition is Fashionable with the Comeback of the Butcher Shop – Sam the Butcher is at it again offering high quality meats and a plethora of knowledge, how did we ever let these slip away?

9.   Macarons turn Cupcakes into a “Has Been” – Just as intriguingly colorful, simply tiny in size but big on delectable taste.

10. Bustaurants and Reservations may soon be Required – Not a restaurant and not just a food truck, the newest attempt in the mobile (as in vehicle) food space.
And ten more NASFT researched trends can be found at:  http://foodspring.com/content/foodspring20/
Enjoy! And make sure you get a taste of some of our new trends for 2011 soon! http://www.stonewallkitchen.com/

Tuesday, January 4, 2011

Hearth Healthy Italian Style

It's that time of year when everyone starts making resolutions. In that spirit lately you have been asking us for healthy recipes. While I'm not qualified to offer diet advice; I did look up some healthy dishes to share with you. Last year as a part of our Wellness program our cooking school held special healthy cooking classes for employees. Here are some healthier versions of Italian favorites that Patty Roche, our cooking school manager, shared with us.




Eggplant Lasagna


Serves 6; 4x4-inch piece per serving
If you can, prepare this hearty lasagna a day ahead. Its flavors will be enhanced, plus all you'll need to do for dinner is toss a salad and make a quick fruit dessert while the casserole bakes.

Ingredients
Vegetable oil spray
6 dried lasagna noodles
3 cups chopped peeled eggplant
1 medium green bell pepper, diced
1 large onion, chopped
1/4 cup chopped fresh basil leaves or 1 tablespoon plus 1 teaspoon dried, crumbled
3 medium garlic cloves, minced
2 8-ounce cans no-salt-added tomato sauce
2 teaspoons low-sodium Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fennel seeds (optional)
1 cup fat-free or low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded or grated Parmesan cheese
Cooking Instructions
Preheat the oven to 350°F. Spray a 12x8x2-inch glass baking dish with vegetable oil spray. Set aside.
In a large stockpot, prepare the noodles using the package directions, omitting the salt and oil. Drain well.
Meanwhile, lightly spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat. Cook the eggplant, bell pepper, onion, dried basil (if using fresh basil, add with the tomato sauce), and garlic for 10 minutes, or until the eggplant is soft, stirring occasionally. Reduce the heat to medium if the mixture starts sticking to the skillet.
Add the tomato sauce, fresh basil if using, Worcestershire sauce, salt, and fennel seeds. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the sauce has slightly thickened and the bell pepper is soft. Remove from the heat.
To assemble, lay 2 noodles lengthwise in the baking dish. Spread a scant 1 cup eggplant mixture over the noodles. Spread 1/3 cup cottage cheese over the eggplant. Sprinkle with 1/4 cup mozzarella. Repeat the layers twice, ending with remaining 1/2 cup mozzarella. Tuck in the ends of the noodles if overhanging. Cover the dish with aluminum foil.
Bake for 30 minutes.
Sprinkle with the Parmesan. Let stand for 5 to 10 minutes to let the cheese melt and make cutting easier.
Cook's Tip
When using fairly small amounts of cheese on top of a casserole, cover the dish with aluminum foil during the baking period to prevent the cheese from overcooking and drying out. Run the casserole under the broiler for a few seconds if you want to brown the cheese lightly.
Nutrition Analysis (per serving)
230Calories
4.5 gTotal Fat
2.5 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
1.0 gMonounsaturated Fat
15 mgCholesterol
351 mgSodium
34 gCarbohydrates
5 gFiber
10 gSugar
15 gProtein
231 mgCalcium
573 mgPotassium
Dietary Exchanges
1 1/2 starch, 2 vegetable, 1 lean meat



Thirty-Minute Minestrone
Serves 6; 1 2/3 cups per serving
You can make this classic Italian soup in about a half hour from start to finish.

Ingredients
4 cups water
2 cups miniature peeled carrots
15-ounce can Great Northern beans, rinsed and drained
14-ounce can peeled Italian plum tomatoes, cut up
1 cup chopped onion
4 teaspoons low-sodium beef bouillon granules or 2 teaspoons regular beef bouillon granules
1 teaspoon bottled minced garlic
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
9-ounce package frozen no-salt-added Italian green beans
1 small zucchini, halved lengthwise and sliced
1/2 cup elbow macaroni, alphabet macaroni, or broken spaghetti, uncooked
1/4 cup grated or shredded Parmesan cheese
Cooking Instructions
In a large saucepan, combine water, carrots, beans, tomatoes, onion, bouillon granules, garlic, basil, oregano, and pepper. Bring to a boil over high heat. Add green beans, zucchini, and pasta. Return to a boil. Reduce heat, cover, and simmer for 10 minutes or until pasta is done.

Spoon into bowls and sprinkle each serving with Parmesan cheese.
Nutrition Analysis (per serving)
168Calories
1.5 gTotal Fat
0.5 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
0.5 gMonounsaturated Fat
3 mgCholesterol
270 mgSodium
30 gCarbohydrates
6 gFiber
9 gSugar
8 gProtein
Dietary Exchanges
1 starch, 3 vegetable




Tiramisu

Serves 9; 1 slice per serving
You've had it at your favorite Italian restaurant, and now you can have tiramisu at home. It's easy to put together and tastes delectable.

Ingredients
8 ounces nonfat or light sour cream (about 1 cup)
1/2 cup unsifted confectioners' sugar
3 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
8 ounces frozen fat-free or light whipped topping, thawed (about 3 cups)
9 ladyfingers
1/4 cup strong cold coffee
1/4 cup coffee-flavored liqueur, or 1/4 cup coffee plus 2 tablespoons sugar
1 to 2 tablespoons unsweetened cocoa powder
Cooking Instructions
In a medium mixing bowl, beat sour cream, confectioners' sugar, cream cheese, and vanilla with an electric mixer on medium until smooth.
Using a rubber scraper, fold in whipped topping until well blended.
Break ladyfingers into bite-size pieces; arrange half in an 8-inch square baking pan.
In a small bowl, stir together coffee and liqueur.
To assemble, drizzle half the coffee mixture over ladyfingers. Spoon half the sour cream mixture evenly on top, then sprinkle with half the cocoa powder. Repeat. Cover with plastic wrap and refrigerate for 8 to 48 hours.
Cook's Tip
For even distribution, use a fine-mesh strainer to sprinkle cocoa powder.
Nutrition Analysis (per serving)
180Calories
2.5 gTotal Fat
1.5 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.5 gMonounsaturated Fat
13 mgCholesterol
95 mgSodium
30 gCarbohydrates
0 gFiber
17 gSugar
3 gProtein
Dietary Exchanges
2 other carbohydrate, 1/2 fat