Friday, January 27, 2012

Recipe Roundup for the Superbowl

The teams have been finalized, the half time show announced and the venue selected.  All that is left to do is plan the menu for Superbowl XLVI!

It seems everyone enjoys the Superbowl, whether its your team or not and even if you don't particularly enjoy football, the excitment is contagious.  There is something for everyone whether you are watching it route for your favorite team to win the championship, watching closely for the entertaining commercials or waiting for the clock to tick down to the amazing half time show.  And some of us, we admit, are in it for the food!  What better way to spend a Sunday morning in February, the dead of winter. 

With the New England Patriots in the Superbowl, we here in Maine are a little more excited this year to watch the game and are already starting the prep on our menus!  Food during the game is all about finger foods; things you can quickly grab between touchdowns or for some of us, in between commercials.  Pot Lucks are a great way to wide assortment of goodies and enjoy a little of everything. Here are some of our favorite recipes for a Superbowl party; all easy to make, delicous to eat and quick to enjoy!

Grab some of your favorite chips to enjoy with these dips.  Or, if you are feeling adventorous, you can even make your own!
Artichoke Spinach Dip
Chili Con Queso

Spicy Black Bean Dip

Finger Foods
Great "grab and go" items for in between plays.
Bourbon Molasses Barbecue Ribs
Buffalo Wings
Skewered Grilled Chicken
Mini Meatball Subs

Dessert is a requirement in our books for any party.  Although you may need a fork for two of these recipes, it will be well worth it.

Mocha Brownie Ice Cream Bars
Peanut Butter and Chocolate Pie
Chocolate Whoopie Pies
Triple Fudge Brownie Mix

Wednesday, January 25, 2012

Easy Weeknight Meal: Buffalo Chicken Calzones

We are lucky enough to see a lot of tasty food around the office.  Between our recipe developer working on new recipes, our new product samplings and our cooking school it seems like everyday there is something amazing to try.  Although you want to try everything, you have to learn to pick and choose what you deem as being "worth it" when there is so much tasty food available, and when I saw this walk by the other day, I knew it was one of those things.

Buffalo Chicken Calzone w-Buffalo Wing Simmering Sauce recipe_1

I am an avid fan of anything "Buffalo" flavored.  There is something about the spicy/sweet combination mixed with a good blue cheese dressing that makes my mouth water.  I was beyond excited when we announced our new Buffalo Wing Sauce because although you can make a buffalo sauce from scratch, it is always so much tastier and easier when you can just open a jar from your pantry. 

This calzone makes for a great weeknight meal.  You can use our new Pizza Crust Mix or a pre-made dough from your local grocery store.  Of course, you can always mix up your own as well.  We hope you enjoy this recipe as much as we did!

Buffalo Chicken Calzone

  1. Preheat oven to 400 degrees F.  Grease or line a baking sheet with parchment paper.
  2. Dredge chicken tenders in flour seasoned with salt and pepper.  Shake off excess flour
  3. Heat oil and butter in a straight sided skillet over medium-high heat until it shimmers, but does not smoke.
  4. Cook chicken in batches until it is golden brown on all sides and fully cooked.
  5. Toss chicken with Stonewall Kitchen Buffalo Wing Sauce to coat.  Cut chicken into small chunks.
  6. Cut pizza dough into four equal portions.  Roll each piece into a thin round.  Place chicken and cheese onto one half of the dough.  Fold dough over forming a half circle and pinch edges together making sure to form a good seal.  Brush each with olive oil.
  7. Place calzones on prepared baking sheet and bake 20 minutes, or until golden brown.
  8. Serve with additional Buffalo Wing Sauce, Blue Cheese Dressing or Ranch Dressing for dipping

Check back soon for our post about our favorite Superbowl Menus!

Monday, January 23, 2012

Over 40 new products launched this month! How our products go from ideas to the shelves.

Aiolis Page 19
Our New Aioli Collection
Our resolutions here at Stonewall Kitchen are the same each year:  Create quality innovative products that our customers will love.  We work hard throughout the year meeting, tasting and creating and are proud to bring you over 40 new products this January! 

There are several steps to developing a new product and are often worked on for over a year to get them to meet the Stonewall Kitchen standards of quality.  Here is a very quick overview of what our products will go through before they reach the shelf for purchase;

  • Ideas:  we gather ideas from employees, customers, friends, family, tradeshows and more.  We love hearing suggestions and take every suggestion into consideration.  Our product development team meets on a weekly basis to discuss everything from new flavor profiles to entire new product lines.
  • Test Batches:  Our in-house Research and Development team gets to work once product ideas have been selected.   They spend hours developing and perfecting recipes for our sampling team to taste.
  • Sampling:  Our sampling team, built up of employees spanning all departments who have been trained on how to use all senses when sampling, will then sample each and every test batch created, providing criticism, suggestions and compliments.
  • Results:  Based on the results of the sampling team, the product will either be reworked by our R&D team, sent on to be created for production or slightly altered to meet the Stonewall Kitchen standard.  Products can often go through months and months of sampling before it is perfected. 
  • Production:  Once recipes are altered to accommodate large batch size for production, they are then produced in our facility here in York, ME. 

This January, we are launching over 40 new products, including 2 entire new product lines:  Simmering Sauces and Aiolis.  We are so excited to share our newest creations with you!  A few of our favorite new products include;
All the complex flavors of red wine, mirepoix and a little tomato blend to make this rich and truly flavorful sauce.
An employee favorite from our Cafe is now available to enjoy at home.

With the flavor of fresh basil, no one will ever know this crust is Gluten-Free.

Great to use on a simple salad of mixed greens and goat cheese, or use as a marinade or dipping sauce.

Check back on our website or subscribe to our E-Mail Newsletter to be kept up to date on our new product launches as they occur throughout the year.

Friday, January 13, 2012

"Notes from a Maine Kitchen" Kathy Gunst recipe

Kathy Gunst came to the Stonewall Kitchen Cooking School today and presented a great class on several of her recipes from her latest cookbook, "Notes from a Maine Kitchen".  Since the local fisherman around here have been hauling in lots of Maine shrimp this past week we figured this recipe would be a great way to cook some of those fresh shrimp.  If you can't get Maine shrimp, other smaller sized shrimps will work just as well.

Maine Shrimp, Haddock, and Jerusalem Artichoke Winter Chowder

Serves 4.

The Jerusalem artichokes give this Maine shrimp-based chowder a great crunchy texture and sweet flavor. The chowder can be made a few hours (or a day) ahead of time and simply reheated over low heat until bubbling hot. This chowder is a great platform for showing off the shrimp’s sweet, fresh winter flavor.

3 strips bacon, optional

1 tablespoon olive oil

1 medium onion, finely chopped

salt and freshly ground black pepper

1 tablespoon chopped fresh thyme, or 1 teaspoon dried and crumbled

1 pound potatoes, peeled and chopped into 1/2-inch cubes, Yukon Gold works well

1/2 pound Jerusalem artichokes, peeled and chopped into 1/2-inch cubes

1 1/2 cups low fat milk

1 cup cream

1 pound haddock, cut into 1-inch cubes

1 to 1 ½ tablespoons flour

1/3 cup finely chopped fresh parsley

a pinch cayenne pepper

1 pound peeled whole Maine shrimp

[TIP] You need one tablespoon of flour as a thickener, but if you prefer a thinner chowder only add this amount. If you want a thicker, more stew-like soup add 1½ tablespoons flour.

[TIP] You’ll need 2 1/2 cups dairy—for a lighter chowder add all milk and for a richer one add the cream. You can play with the proportions of milk and cream depending on how rich you like it.

In a large soup pot, cook the bacon until crisp on both sides; drain on paper towels. Crumble the bacon into small pieces and set aside. Remove all but 1 tablespoon of the bacon grease.

Add the oil to the bacon grease (if you choose not to add bacon work with about 1 ½ tablespoons olive oil instead). Add the onion to the hot oil and cook, stirring frequently, over low heat for about 8 minutes, or until the onions are soft and just beginning to turn color. Add the salt, pepper, and half the thyme, and stir well. Add the potatoes and artichokes and cook, stirring, for a minute to coat the potatoes and artichokes thoroughly with the spices and onions.
Meanwhile heat the milk and cream in a small saucepan over moderate heat until just simmering.

Add the haddock to the pot with the onions and potatoes and stir well. Sprinkle on the flour and stir gently to coat all the ingredients. Let cook about 2 minutes. Add half the crumbled bacon (if using), the remaining thyme, and then the warm milk and cream. Raise the heat and bring to a gentle simmer. Once the chowder simmers reduce the heat to low, add half the parsley, and the cayenne. Cover, and let cook for about 10 to 15 minutes, or until the potatoes are tender. Add the shrimp and cook for about 4 to 5 minutes, or until they firm up. Taste for seasoning, and add more salt, pepper, and cayenne if needed.

Serve hot with a sprinkling of parsley and some of the remaining bacon on top.

Thursday, January 12, 2012

Good Day for Pizza

I love pizza, like most of you - according to the statistics out there, 94% of Americans eat pizza regularly. I am fairly certain most of us can site our favorite pizza experience down to the exact moment and location. My love for pizza came to me from being raised in New York. Weekends were spent exploring the limitless culinary boundaries of Manhattan and inevitably involved a slice of the pizza. Not any pizza, but a large slice that takes two hands to fold and requires a learned technique of maneuvering to ensure that first bite includes a taste trifecta of dripping cheese with sweet tomato sauce, finished off with a chewy, almost tangy crust – while walking.

Now I prefer my pizza sitting down and have come to accept that all pizza is not necessarily created equal, but no matter the variety or style it is still a good thing--a very good thing. And an especially good thing is when you can make a good pizza at home with very little effort. You may call me biased, since my latest attempt at home-cooked pizza came in the form of a boxed version from Stonewall Kitchen, my place of employment, but I can assure you this is one tasty pizza pie.

I used the Stonewall Kitchen Pizza Crust Mix (we have a gluten-free version too!) and Stonewall Kitchen Classic Pizza Sauce.  For toppings I used local, sausage from the winter farmers’ market, caramelized onions and fresh mozzarella cheese. The directions are right on the box and it makes a really nice sized and tasty pizza in less than 30 min., not including baking time.  The dough does not require an hour to rise, only the yeast mixture needs to sit for 10 min. A great meal to have on-hand when the weather keeps you inside.  You can purchase all of our pizza items online, at one of our company stores or at a number of food merchants across the country.

Tuesday, January 10, 2012

Bittersweet Chocolate Sauce Giveaway!


We have 5 winners and based on a Random Number Generator they are;

20 winner

2 winner

4 winner

8,7 winners

Please comment back with your contact information (comments have been closed so this information will not post online) by January 13th at 3:00PM!
Today, as some may or may not know, is national Bittersweet Chocolate Day!  Bittersweet Chocolate, by definition, is composed of at least 35% Chocolate Liquor (unsweetened chocolate).  The chocolate liquor is combined with cocoa butter, a small amount of sugar and vanilla to create what we know as Bittersweet Chocolate.

Our Bittersweet Chocolate Sauce is one of our most popular dessert toppings.  To celebrate national Bittersweet Chocolate day, we would like to share one of our favorites with some of our readers!

To enter, answer the following Stonewall Kitchen history trivia question; 

Roasted Garlic Onion Jam was actually a mistake that turned out fantastic!  What was the original product suppose to be?

hint - answers may or may not be found in the video below

Giveaway ends on Wednesday, January 11, 2012 at 3:00PM EST

Winners comments will be selected at random and will be posted on Wednesday, January 11, 2012 and have 48 hours to claim their prize.  A select number of winners will be chosen.  US residents only, please no employee entries.

Friday, January 6, 2012

Soup's On! Homemade soup with a little assistance

Despite the record high temperatures here in Maine, winter is always a time for warm, comfort foods.  After an afternoon of shoveling there is nothing more comforting than a bowl of hot soup.  At our house we jokingly call the winter months "soup season" because we find it on the dinner table more often than not.  Often times, people are intimated by soup, but in reality it is one of the simpler things to make.  Most recipes just call for throwing everything into a pot and letting it simmer!

If you are one of those people intrigued, but intimated by creating soup recipe from scratch, then a soup mix is the perfect balance.  Soup mixes typically provide all the spices, dried beans, grains and vegetables needed, requiring you to only add the stock (which can be purchased at any grocery store), protein if desired and a few other ingredients found in your pantry.

A few of our favorite mixes include;
If you are looking to try out a soup recipe from scratch, this is a great, simple recipe that everyone can enjoy!

Homemade French Onion Soup

  • 3 large sweet onions, sliced thin
  • 5 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil
  • 5 cups (or 3 - 14oz cans) beef broth
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 1 loaf French bread, cut into 1" slices, toasted
  • 4-6 oz Gruyere, Swiss or provolone cheese, grated
  1. Over medium heat, warm oil in a large stockpot or Dutch oven.
  2. Add onion and cook for 15 minutes, stirring occasionally, until lightly browned.
  3. Reduce heat to low and let simmer, stirring occasionally.
  4. Cook for 35-45 minutes until onions are a deep, golden brown.
  5. Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil.  Reduce heat to low and simmer for 20-25 minutes.
  6. Ladle soup into 4 heatproof bowls.  Top with toasted bread slices and grated cheese.
  7. Broil 2-3 minutes until cheese is bubbly and browned.
  8. Garnish, if desired, with fresh chives, parsley or thyme.

For more soup recipes, please visit our recipe page.