Tuesday, May 31, 2011

An alternative use for ketchup & our giveaway winner!

The winner of our Memorial Day Giveaway is Holly! 

Holly, please comment back with your contact information so we can mail you out your products!  Don't worry, we will not publish the comment.

The first thing that tends to come to everyone's mind when they hear ketchup is using it as a condiment for hamburgers or hot dogs.  Our Country Ketchup has so many possibilities beyond a burger topping; from using it to spice up a marinara sauce, make a cocktail sauce, or easy appetizers such as Cream Cheese & Crab Dip.  Here is a wonderful, easy recipe using our Country Ketchup that everyone will enjoy.

ingredients
- 1/4 cup vegetable or light olive oil
- 1-cup onion, chopped 3/8-inch
- 1-cup celery, chopped 3/8-inch
- 1 cup green bell pepper, seeded and chopped 3/8-1/2 inch
- 2 tsp. garlic, minced
- 3 pounds ground beef
- 2 cups tomato Sauce
- 2 tsp. salt
- 1 1/2 cups Stonewall Kitchen Country Ketchup


directions

1.  Heat oil in large frying pan over medium heat. When the oil is hot add the onion, celery, and green bell, sauté until onion is translucent but not browned. Add garlic and sauté about 2 minutes.

2.  Add ground beef and brown. Drain off grease.

3.  Add remaining ingredients. Reduce heat and simmer until flavor fully develops, about 15-30 minutes.

Friday, May 27, 2011

A Memorial Day Giveaway


Are you planning to fire up the grill this weekend?  I know that we are and there will be a few burgers consumed in my near future!  Everyone knows that I work for Stonewall Kitchen, so whenever we have parties, I always get asked what my favorite Stonewall Kitchen product is.  There are so many great products, that it is hard to narrow it down to just one, and usually my reply is whatever I am in the mood for at the time. 

One product that always remains at the top of my list is our Country Ketchup.  I know, I know, such an average condiment to be a favorite out of such a unique product line.  This is no average ketchup though!  If you haven't tried this ketchup you need to right away.  It is chunky, garlicky and has just the right amount of spice to it!  I consider it an "adult ketchup".  Another product always in my top choices?  Our mustard...not just one, but the whole assortment.  Our Caramelized Onion mustard is our newest addition to the line and paired with the Country Ketchup they make the perfect condiments for a hamburger or hot dog, so we want you to give them a try!

What you can win:
One jar of our Caramelized Onion Mustard and one jar of our Country Ketchup

To Enter:

Mandatory:
What is your favorite condiment to add to a hamburger or hot dog?

Extra Entries;
Remember, each entry must be left in a separate comment. A winning comment will be chosen at random. If an email, twitter handle or other way to be contact isn't included the winner will be announced and asked to comment again leaving contact information. (The winner's comment with contact info will not be published) Winner has 48 hours to reply and claim their prize before a new winner is selected.



Giveaway ends on Tuesday, May 31, 2011 at 10am EST. Winners have 48 hours to claim their prize of an alternative winner will be selected. US residents only, please no employee entries - thanks!

Wednesday, May 25, 2011

Memorial Day - the unofficial start of summer

After a long winter, summer is finally upon us here in Maine!  We were starting to forget what the sun looked like after the last few weeks of rain.  The forecast for the weekend is looking decent so we are getting ready to celebrate.  Memorial Day is celebrated across the country through local parades, barbeque's and family parties to remember those who have served our country.


Are hosting a barbecue this weekend? Or are you in charge of bringing a dish with you to a barbecue?  If you are close to one of our warehouse stores, make sure you stop by and pick up some goodies during our Memorial Day Sale! 



Stop by our Rochester Warehouse Store, North Conway Outlet, or our Avon Outlet Store from Thursday, May 26th through Monday, May 30th to receive an additional 25% off all sale items.




Making a day trip out of it?  Here are some local events taking place near our outlet stores this weekend;

 
Memorial Day Parade in Rochester NH
Concerts, Cookouts, Sidewalk sales and more in North Conway, NH
Ceremony and Parade in Avon, CT

Monday, May 23, 2011

Our Chocolate Covered Winner and a recipe courtesy of your great ideas

We are happy to see that everyone enjoys chocolate as much as we do!

The winner of our Chocolate Covered Giveaway is;

Great idea Jeanine!  please comment again to provide us a way to contact you. And don't worry, we won't publish the comment with your contact info, we just need to verify that it's you!


Everyone had such great ideas of how to use our chocolate sauces, from swirling it into homemade ice cream to using it as a fondue.  Another great way?  Ice cream cake!  I had the chance to try my hand at my first ice cream cake this past week and I couldn't believe how easy it was.  I simply lined a cake pan with saran wrap, spread a softened quart of vanilla ice cream, added a layer of crushed chocolate wafers and a jar of warmed Bittersweet Chocolate Sauce and then added a layer of softened chocolate ice cream.  I put it back in the freezer for a few hours, flipped the cake onto a cake board and frosted it with a little fresh whipped cream.  Quick, easy and tasty!

Here is a great recipe for ice cream cake from our website that uses the Raspberry Liquor Hot Fudge Sauce.  Enjoy!

Ice Cream Sundae Cake

Ice Cream Sundae Cake
Ingredients:

for the crust
- 2 1/4 cups chocolate graham cracker crumbs
- 9 Tbsp. butter, melted
- 6 Tbsp. confectioners' sugar

for the cake;
- 1.75 or 2 quarts ice cream, such as black raspberry, chocolate chip or your favorite to compliment
- 1 jar of Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce

Directions:
1. Preheat oven to 350 degrees F.  Line the bottom of a 9" spring form pan with wax paper

2. For the crust, combine the chocolate graham cracker crumbs, melted butter, and confectioners' sugar.  Mix until uniform.  Reserve 3/4 cups of the crumb mixture for the sides of the cake.  Press the remaining crumb mixture into the bottom of the prepared spring form pan.  Bake in preheated oven 8-10 minutes.  Remove and cool completely.

3. Allow the ice cream to soften about 15 minutes.  Spread ice cream over crust making sure that the top of the ice cream layer is smooth.  Place pan in the freezer for at least 3 hours making sure the ice cream is frozen solid again before putting on the next layer.

4. Stir the jar of Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce.  If it is not pourable, heat it in the microwave or on the stove top in a small saucepan.  Before pouring the sauce over the top of the ice cream, make sure it is room temperature and will not melt the ice cream.  Smooth the sauce over the entire top of the ice cream layer and return the pan to the freezer.  This dessert can be kept in the freezer covered for 3-4 days before serving.

5. Decorate the top of the ice cream cake with raspberries just before serving.  Remove from spring form pan (making sure you remove the wax paper) and place on a serving dish.  Press the reserved crumb mixture onto the sides of the cake and serve immediately.

Friday, May 20, 2011

A Chocolate Covered Giveaway!

Dark Chocolate Crepe Mix
Last week my colleague and I attended a tradeshow called SIAL in Toronto, Canada.  Not only was our Dark Chocolate Sea Salt Caramel Sauce nominated for a Trends and Innovations award at the show, but it was one of the customer's favorites!  One of the questions asked was "What else can you do with this besides put it on Ice Cream?".  Our dessert toppings have endless possibilities!  Secretly, we've been known to sneak a few spoonfuls straight from the jar, but they also make a great filling for a cake, topping on a cheesecake or, for a really decadent dessert, on a Dark Chocolate Crepe with a little dab of whipped cream.

 
What you can win:
 
 
Dark Chocolate Sea Salt Caramel SauceDark Chocolate Crepe Mix

TO ENTER
Mandatory Entry: What would you use Stonewall Kitchen dessert toppings for?

Extra Entries
(One Extra Entry for Each - comment again to let us know!)
- Follow @StonewalKitchen on Twitter
- "Like" Stonewall Kitchen on Facebook 
- Follow Stonewall Kitchen NetworkedBlogs
- Tweet this giveaway.  (Once Daily) Feel free to copy/paste:
A Chocolate Covered Giveaway from
@StonewalKitchen http://bit.ly/WT6wt, Please RT




Remember, each entry must be left in a separate comment. A winning comment will be chosen at random. If an email, twitter handle or other way to be contacted isn't included the winner will be announced and asked to comment again leaving contact information. (The winner's comment with contact info will not be published) Winner has 48 hours to reply and claim their prize before a new winner is selected.

 
Giveaway ends on Monday May 23, 2011 at 10AM EST. Winners have 48 hours to claim their prize or an alternate winner will be selected. U.S. residents only. Please no employee entries - thanks!




Wednesday, May 18, 2011

A BBQ Recipe for Indoors

Do the low spring temperatures and rainy days make you long to fire up the the grill?  Maybe it is because May is National Barbecue Month or because we all have a little cabin fever from the winter.  Well don't let the dreary weather stop you!  You can have a perfectly good BBQ meal made right in your own kitchen.  One of my favorite ways to use our grille sauces is in a pulled chicken or pulled pork recipe.  Of course, it doesn't have quite the same effect as the grill marks and scent you get from a barbecue outdoors, but it sure will give you a little taste of summer.  In this recipe it uses our Roasted Peach Whiskey Sauce and pork, but I'm sure it would be just as good with our Roasted Apple Grille Sauce or even our Honey BBQ Sauce with chicken instead.  Be creative, that is what makes cooking so much fun!


Barbecue Pulled Pork Sandwich

Barbecue Pulled Pork Sandwich – Serves 6




ingredients
 *Salt and Pepper
 *2-3 lb. trimmed boneless Boston pork butt or blade roast
 *2 tablespoons vegetable oil
 *One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
 *6 Sandwich Buns
 *Optional – Cole Slaw

directions

1.Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.

2.Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.

3.Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.

4.Serve warm on a sandwich bun – as an option, top with coleslaw.


View this recipe and more on our website. Do you have your own recipe that you can't wait to try when the temperatures warm up? Please comment and share them with us!

Monday, May 16, 2011

Have You Entered Our Monthly Giveaway?


Have you entered our monthly giveaway yet? If not take a minute to enter here or fill out an entry in one of our company stores.

Congratulations to last month's winners:
York, ME Company Store: Debra R from Standish, ME
Portland, ME
Company Store: Kathy F from Dover, NH
Camden, ME
Company Store: Karen P from Tolland, CT
Portsmouth, NH
Company Store: Kathleen H from Durham, NH
North Conway, NH
Company Store: Kathleen M from Fryeburg, ME
South Windsor, CT
Company Store: Fran from East Hartford, CT
Avon, CT
Company Store: Diane R form Berlin, CT
Rochester, NH
Company Store: Marie S from Union, NH
Cooking School, York, ME: Susan S from Portsmouth, NH
National Harbor, MD
Company Store: Felipe G from Philadelphia, PA

Wednesday, May 11, 2011

Stonewall Kitchen Celebrates 20 Years Today!

Happy Birthday Stonewall Kitchen!  Its been twenty years…

The cake was delicious (do I have frosting on my face?) and the ice cream sundaes were equally as tasty, just the right amount of rich chocolate sauce (Stonewall Kitchen, of course), whipped cream and candy topping. It was gone before we had a chance to snap a picture and share our birthday celebration with you!  So sorry, but we promise a summer of celebration so come visit us in York, Maine, there will be plenty of delicious food and treats to enjoy.


Today marks our twentieth anniversary.  Twenty years ago to the day, on May 11, 1991 we set up a small card table at the Portsmouth Farmers’ Market to sell the jams we had just finished making and labeling the night before.

There was no plan when we started, honestly.  It all started because of our passion for horticulture and cuisine. We would can our garden produce and turn it into jams, sauces, and mustards, which we would give to friends and family as gifts. In 1991, by total chance, a friend that adored our homemade jams convinced us to sell them at the local farmers’ market. When we sold out that first day we figured we might be on to something and decided to come back the next Saturday. 

Each week our booth got busier and busier.  Word got around about these two guys that sold the best and most unique products around. Soon we were doing five different farmers’ markets and selling hundreds of jars each week. Our friend from Tuttle’s Red Barn asked if she could sell our products in her retail store, so began our wholesale business.  In 1995 we attended our first International Fancy Food Show in NYC. This lead to several product recognition rewards called sofi awards, Specialty Outstanding Food Innovation, the Oscars of the specialty food industry.  Since 1995 Stonewall Kitchen has received 26 prestigious awards from the National Association for the Specialty Food Trade, and has been awarded the coveted Outstanding Product Line Honors three times.

In 2000, we built a state-of-the-art manufacturing facility in York, Maine. This facility is now one of the most popular Maine tourist attractions. Visitors enjoy our Flagship Company Store, Cooking School, Cafe, Manufacturing Viewing Gallery and strolling through our spectacular seasonal gardens. We have lots planned for this year’s garden

Twenty years have gone by like the blink of an eye. Each year is as exciting as the past. We look back and are humbled by our accomplishments, but so proud of the company we have created.

Thanks for all the well wishes!  We hope you can come celebrate with us soon!       

Tuesday, May 10, 2011

Time to Feed the Birds

Caring for the Birds
The birds are back in town.  They packed their bags and started to head up north about a month ago and it appears they have just arrived on the northeast seacoast, chirping and showing off their colorful feathery adornments as if they were attending some sort of royal wedding. 
There is something so relaxing and enjoyable watching them fly about, swooping down for seeds and catching the next wind powered thrill ride. It’s engaging noticing all the different species and colors and realizing the bird seed packaging was right after all; different seed varieties attract different types of birds.  And, all along I thought all bird food was the same.  In investigating the whole bird feeding and nesting thing I learned a few things.  I can’t wait to get some more bird feeders and welcome these new additions to my backyard.
Why you want to attract birds to your yard
Beyond the obvious aesthetic and musical reasons, birds offer many interesting advantages:
Birds help keep insects away and that’s good news for anyone who likes to spend time outside
If you have a garden, birds are great at picking off interlopers that disturb gardens, this means less hours weeding for you and no nasty insecticides.
Don’t take the feeder down come winter, a well positioned feeder helps them survive when food sources are scarce in more urban areas.
 Lets talk about birdhouses
There are two dozen species of cavity-nesting birds birds in North America, these birds prefer to find a hollowed out tree or a birdhouse to settle into. Natural nesting cavities are often harder to find in urban and suburban areas so birds hope for bird houses in order to survive. Though birds can be picky, they won’t just take any hand-out. Orientation, internal size and entry-hole all play an important role in their choosing a place to nest. 
Posting poles are the best place to attach a birdhouse to. This discourages rodents or cats from getting to it.  Post wrapped with sheet metal or a length of stovepipe will provide extra protection.
Make sure to face the entrance hole away from prevailing wind to protect young birds from rain and cold winds.
And once nesting season is over, usually towards the middle of summer, though you can wait till fall to be sure, clean out your birdhouse to prevent mites and rodents from moving in and prepare for next season’s birds.


Different Styles of Bird Feeders

Hummingbird Feeder Comes in glass or plastic with small holes in which the hummingbirds stick their beaks into to reach the liquid nectar. (Red dye is not necessary, we use it in our photo to show off the detail of the glass bottle.)

Tube Feeder  A long hollow tube easily filled with bird food. This style comes in different sizes for various different types of birds. Seed stays protected in tube and only comes out on bottom so squirrels can’t get to the seed.


Platform Feeder    A flat and open feeder which makes it really easy to fill with seed or other larger foods such as nuts and fruits. These feeders are sometimes offered with a cover to protect seed from light rain. Though several birds at once can enjoy this feeder it also makes it easy for non-birds to get at.


Suet Feeder  A wire cage which holds suet blocks. These are great when the weather is cooler as suet is made from fat and will melt in warmer weather.  Melted lard will go rancid and also attach to the under bellies of birds and potentially transfer to the nesting eggs, this prevents oxygen from reaching the baby chicks. The same goes for serving birds peanut butter.  Suet can be store bought or easily made at home as can peanut butter pinecones, though both are best as a winter project.


Mesh Feeders   Also make for a fun at home craft. Wire, plastic or fabric mesh holds the seed which the birds pull through the mesh holes.

Where to Hang your Bird Feeder
Hang your feeder on the south side of your house if possible.  Protected from wind and usually the sunny side of the house which is what the birds like best.
Protected areas like a bush or hedgerow are good spots to place your birdfeeder, especially the ones on poles. Birds are attracted to brush piles so make a pile of fallen branches if a bush is not possible.
Hang your feeder high enough to deter animals like cats from getting at it but make it easy enough for you to reach for filling and cleaning.
Hang your bird feeder where you can see it to enjoy the birds, as well as know when it is time to fill.
Audobon picture
Hang or place your feeder no closer than 3 feet to the closest window.  Also, be careful of windows without panes because birds may fly directly into the window.  It is best to hang something like a decal or other ornament to prevent this.
A little - bird feeder- house cleaning
It is best to clean once a month, remove any contents and wash it with mild dish soap mixture. Dry thoroughly before refilling.
Toss out any wet or moldy seed, this can cause bacterial growth and make the birds sick.
Remove seed hulls and other debris under feeder to keep other animals away.
Feeding the birds
Seed Blends – all seed blends with no fillers (like Milo and wheat, which bird-feeder-birds won’t eat) are the best for attracting a wide range of birds.
Suet Dough is best in warmer weather since it won’t melt like other suet.  Perfect for bluebirds, mockingbirds, nuthatches, peckers, chickadees, and wrens.
Hummingbird and Oriole Nectar – Buy high calorie nectar that active hummingbirds need to sustain their energy.  Stay away from dyes and additives.
Nectar Directions:
Mix  1 part sugar with 4 parts water and bring to a boil to kill any bacteria
Cool mixture and fill feeder
Store extra sugar water in refrigerator for later use
Red dye should not be added
Peanut Butter and Jelly for the birds
Peanut butter is a nutritious offering for the birds but best when given to them in the colder months. Soft peanut butter can stick to bird’s mouths but adding a bit of cornmeal will make it grittier. Make sure to clean out your feeder to prevent bacteria from growing. Stay away from suet and peanut butter that will become soft and oily in warmer weather.  Oils attach to the birds underbelly feathers, and when nesting will clog the pores of their nesting eggs.
Cape May Warblers, Orioles and catbirds have a sweet tooth and can be enticed by a little jelly. Just offer a small amount because it gets sticky especially in warmer weather and little birds can get mired in it.  Adult birds enjoy snacking on the jelly while looking for insects, but keep an eye that they are not bringing their young by for a taste too often.  A tiny, tiny amount is sufficient.

 Other good bird resources:
Happy birding!

Friday, May 6, 2011

Have you BBQ'd yet this season? + Giveaway!

UPDATE: We have a winner! The last commenter, Jessie, is the winner! Jessie, please comment again to provide us a way to contact you. And don't worry, we won't publish the comment with your contact info, we just need to verify that it's you!

Thanks to everyone who entered, check back next Friday for another giveaway!

***



There is nothing better than the first BBQ of the season. All winter I look forward to the day that I can be in my backyard with friends grilling and enjoying all of the great foods and beautiful warm weather. Don't you dream about that all winter? Well, perhaps not our friends in Florida, but I know that this is a common winter daydream for those of us who call New England home. As I look out the window and see the blue sky and sunshine all I can think is that I can't wait to call up some friends and throw together a BBQ. Do you feel the same way? If so let me help by giving you a chance to win some of our grille sauces!

What you can win:
One bottle of each of these grille sauces: Roasted Peach Whiskey & Maple Chipotle


Our Roasted Peach Whiskey Grille Sauce  was just nominated to win a sofi award and our Maple Chipotle Grille Sauce is our top selling grille sauce.

TO ENTER
Mandatory Entry: What is your favorite way to use Stonewall Kitchen grille sauces?

Extra Entries:
(One Extra Entry for Each - comment again to let us know!)
-Follow @StonewalKitchen on Twitter.

-"Like" Stonewall Kitchen on Facebook

-Follow Stonewall Kitchen NetworkedBlogs.

-Follow our blog through Google Friend Connect.

-Review a product that you've tried on our website.

-Tweet this giveaway. (Once Daily) Feel free to copy/paste:
Enter to win Roasted Peach Whiskey & Maple Chipotle grill sauces from @StonewalKitchen http://bit.ly/WT6wt, Please RT

Remember, each entry must be left in a separate comment. A winning comment will be chosen at random. If an email, twitter handle or other way to be contacted isn't included the winner will be announced and asked to comment again leaving contact information. (The winner's comment with contact info will not be published) Winner has 48 hours to reply and claim their prize before a new winner is selected.

Giveaway ends on Monday May 9th, 2011 at 10AM EST. Winners have 48 hours to claim their prize or an alternate winner will be selected. U.S. residents only. Please no employee entries - thanks!
Blog.  Store Locator.
 

Tuesday, May 3, 2011

Cinco de Mayo

Con Queso Dip

What are you doing for Cinco de Mayo? Even if you don't have plans it is the perfect occasion to invite a few friends over for some good food & good times! Want to make it easy on yourself? Have a potluck where you offer to provide the margaritas, chips & salsas. Our salsas taste so fresh and homemade that no one will know that you didn't go to a lot of trouble! Just don't forget to hide the jars!

Margarita