Friday, May 25, 2012

Grilling this weekend? Try one of our newest products!

Are you planning to fire up the grill this weekend to celebrate the unofficial start to summer?  Whether you are planning for burgers, hot dogs, grilled seafood or veggies, you always need something to top it off with.  We launched our newest ketchup just in time for the holidays!

Our County Ketchup is a staff favorite and is one of our most popular products.  We like to consider it an "adult" ketchup - filled with tomatoes, garlic and a little bit of spice.  We took that ketchup and kicked it up a little bit, adding smokey chipotle peppers.  Our new Chipotle Ketchup has been a big hit with our employees and is now available in our stores and online!

Happenings this weekend;

- Vote for your favorite Mustard Recipe, competition ends today!
- Memorial Day Sale happening in our 3 Outlet Locations
- Container Gardening Workshop at our York Store
- Enter our Grill Giveaway!

Check back for the first look as we begin to release our newest products!  We listened to some of our fans and have created a few things that we think you will be very happy to see!

Friday, May 18, 2012

Vote for your Favorite Recipe

We recently conducted a mustard recipe contest for bloggers and we received over twenty-five amazing recipes. We narrowed it down to eleven finalists based on creativity, how the mustard was utilized in the recipe and presentation; photograph and blog presence.

Help us narrow down these eleven to our top three -

Vote by making a comment on this blog at the end of this post
Head over to Facebook and like or comment  in the recipe photo album we created
Or check-out our Finalist Recipe Contest- board on Pinterest

We will announce the winner on June 1. Winners will be chosen based on the number of votes (likes/comments) they receive.  Thanks for participating!  And be sure to try out some of these recipes in your own kitchen - they look fabulous!

And also, please visit the blogs of our entrants- some very talented bloggers you won't want to miss!

 Eleven Finalist-

1. by:
Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad using Stonewall Kitchen Bourbon Molasses Mustard.              
Stonewall Kitchen Roasted Garlic Mustard & Rosemary Grilled Chicken Sandwiches.

 3. by:
Stonewall Kitchen Bourbon Molasses Mustard, Ham and Herbed Egg Baked Crepes.

4. by:            
Sweet Mustard & Hazelnut Biscotti using Stonewall Kitchen Bourbon Molasses Mustard.

5.  by:
Mustard Hoagie Rolls using Stonewall Kitchen Maine Maple Champagne Mustard.

6.  by:      
Crunchy Tilapia and Southwest Salad using Stonewall Kitchen Roasted Garlic Mustard.

7.  by: 
Stonewall Kitchen Wasabi Mustard Seared Tuna on Crispy Rice.

8. by:
Ham and Pineapple Biscuit Sliders with Stonewall Kitchen Spicy Honey Mustard.

9. by:             
Panko Crusted Salmon Cakes with Stonewall Kitchen Horseradish Mustard 
Remoulade Sauce and Horseradish Corn.

                              10. by:             
Potato, Bacon and Blue Cheese Spinach Salad with Warm Mustard and Shallot Dressing using Stonewall Kitchen Blue Cheese Herb Mustard.

11. by:     

Fiddleheads, Shrimp & Flageolet Beans with Champagne Shallot Vinaigrette using Stonewall Kitchen Champagne Shallot Mustard.

Thursday, May 17, 2012

Enter to Win Stonewall Kitchen Grill Giveaway

To enter just click on link above or go to our website and click on contest, displayed in the upper right corner of our homepage. 

Friday, May 11, 2012

Thursday, May 10, 2012

Have You Tried? ... Toasted Coconut Scones

Something  I have always enjoyed, since I was a child, are fresh baked scones. Our new Toasted Coconut Scones do not fail to enhance this memory of warm buttery goodness with a "right off the island" twist.

These scones took about an hour too make, so they are perfect for breakfast in bed for Mom this Mother's Day. I imagine her sitting in bed smelling the warm, nutty coconut scent trailing from the kitchen below transporting her to an island oasis. A relaxing blissful journey to set her Mother's Day off to a lovely start.

The first thing you have to do is purchase our Stonewall Kitchen Toasted Coconut Scone Mix which can be found at any of our nine East Coast Company Stores or on our website here.

On the back of the box there is a list of the ingredients you will need as well as step-by-step directions. Here is a combined list of ingredients you should grab from the store or your pantry before you start.

Unsalted butter (1 stick)
Milk or Cream or Half & Half 
Egg (you will only need 1)

You will find two packets inside the box; the scone mix and the glaze mix.

To start we will make the scones. You will need:

1 stick unsalted butter, cubed
1 large egg
½ cup water, cold 

Pour the bag of scone mix into a bowl, be sure to enjoy the lovely scent of coconut wafting from the dusty floury mixture. Then add the cubed butter.

Cut in the butter with a pastry blender or your fingertips until the combination resembles coarse crumbs.

In a separate bowl whisk together the egg and water then add to the dry mix. I recommend slowly adding in the liquid mixture until you have a nice consistency of dough. Try to avoid letting the dough become wet and sticky, this will prevent you from being able to knead it. 

Follow this by stirring together the combination with a wooden spoon. If you added too much water, no worries, simply add more flour until you retain the correct consistency or if you do not have flour, again do not worry. The scones still come out fluffy and buttery.

If your dough is knead-able, knead the dough until it fully holds together. Once kneaded pat the dough into a 3/4" thick round, cut into eight equal wedges and place them on a lightly coated, with cooking spray, cookie sheet.

If your dough is sticky and not knead-able simply make sure all components are combined then grab six to eight equal parts with your hands from the dough and place on a cookie sheet.

Either way bake until the scones are lightly browned, approximately 15 minutes. Then let cool.

While your scones cool it is time to make the glaze. You will need:

1 Tbsp. milk or cream or half & half

Pour the second packet into a bowl and combine with the milk or cream or half & half.

Whisk until the glaze is smooth and creamy.

Drizzle over the slightly cooled scones and serve warm.

Be sure to snag a bite of the scones before you give them to mom. Enjoy the warm, buttery morsels as you send your senses off packing to a tropical destination. 

Happy Mother's Day.. and enjoy. Until next time.

Tuesday, May 8, 2012

Stonewall Kitchen is on Pinterest

Did you know? We’re on Pinterest!  You can find the Stonewall Kitchen Boards here: Follow Me on Pinterest
What is Pinterest you may be asking yourself?  Think of it as an online collaboration of bulletin boards or idea boards.  You can create boards for anything; recipes, food pictures, decorating ideas, favorite outfits, things you want to save for, places to visit; really anything you can think of.  Then you search the web or other boards and start pinning.  You can pin any picture from the web, you just need to add the pin in button to your browser once you request an invite.

Companies like us, Stonewall Kitchen, create boards that relate to their product collections and things they think their followers will like. Our boards include recipes, products for the home, employees coveted kitchen gadgets, posts from others about Stonewall Kitchen and our most recent recipe contest for bloggers

Go ahead, check it out. 

To start pinning you’ll need to request an invite and you may want to add the Pin it button to your browser so you can easily pin.  They describe all of this on the Pinterest site. Once you start using it, it is quiet self explanatory.  It is a good idea to describe your pins so others know where they can find the original item or idea.

Generally, you will pin to your own boards, but sometimes if you want to share something with a friend or a company, you can pin directly onto their boards (though not all boards allow others to pin to them).

Just be warned, if you like to be inspired by good ideas and like looking at nice pictures and products to buy – this could become addictive.  As they like to say, Happy Pinning!

Tuesday, May 1, 2012

Using Savory Jams - from easy appetizers to dinner recipes

It seems everyone across the country, and in most parts of the world, know what to do with sweet, fruit flavored Jams.  Here in the US they are often paired with peanut butter and sandwiched between two slices of bread for the all-american lunch.  In England, you will find them served with clotted cream and scones.  The uses for fruit based jams seem to be endless, but several people draw a blank when you throw in ingredients such as peppers or garlic in place of the standard strawberries or grapes.  What do  you do with a jam that is both sweet and savory?

We get that question a lot.  In fact, it makes a lot of people shy away from the savory jams until they know what to do with them.  Once they get a taste though, they can't turn back...which could by why our Roasted Garlic Onion Jam is one of our top sellers!

Our newest savory creation, Hot Pepper Peach Jam, was added to our growing line which already includes flavors like Apple Jalapeno, Hot Pepper, Red Pepper and Roasted Garlic Onion.  Each flavor has both a sweet and savory side making them all very versatile products.

The most popular way to use a savory jam is to pair it with cream cheese and crackers providing a simple yet elegant appetizer.  They help to balance out the flavors when paired with a sharp cheese or included in a baked brie.  They also can be used in pan sauces, salad dressings, or recipes such as;

Ham Stuffed Biscuits with Hot Pepper Peach Jam Spread
  1. Combine cream cheese and Hot Pepper Peach Jam.  Mix until smooth and uniformly blended.
  2. Preheat oven to 450 degrees F.  Make biscuit dough according to instructions.  Roll out dough to 1/2 inch thickness and cut into 1 1/2-inch rounds.  Bake 8-10 minutes, or until golden brown.  Remove from oven and cool.  Split biscuits horizontally in half.
  3. Cut ham slices into strips, fold and place on bottom half of biscuit.  Spread cream cheese mixture over ham and top with other biscuit half.  Repeat for remaining biscuits.
Apple Jalapeno Meatballs
  • 1 pound Swedish Meatballs (can use store bought or prepare your own)
  • 1 jar of Apple Jalapeno Jelly (can also use any of our Savory Jams)
  1. Thaw meatballs, if frozen, and place in sauce pan.
  2. Add Stonewall Kitchen Apple Jalapeno Jelly (or jam of your choice)
  3. Heat and Serve

Roasted Garlic Onion Pizza

  • 1, thin 12" pizza crust (such as Boboli or you could use our Pizza Crust Mix)
  • 3 Tablespoons Roasted Garlic Onion Jam
  • 1/2 cup Blue Cheese (can substitute goat, feta or the cheese of your choice)
  1. Preheat oven to 450 degrees F
  2. Spread Roasted Garlic Onion Jam over pizza crust
  3. Sprinkle cheese over the pizza crust
  4. Bake 8-10 minutes, or until cheese is melted and jam begins to bubble.

What is your favorite use for a savory spread?