Bacon, Bacon, Bacon

Who doesn't love bacon?  We sure do here at Stonewall Kitchen and decided that in addition to highlighting this tasty treat in our cooking school with classes such as "You Had Me At Bacon", why not incorporate it into our products as well?  Our savory jams such as Red Pepper Jelly and Roasted Garlic Onion Jam are some of our most popular items, so our R&D team got to work on creating a new savory jam that would blow everyone away.  Enter, our new Maple Bacon Onion Jam. 

With layers of robust flavor, this artfully crafted and savory combination of spices, sweet brown sugar, apples, shallots and bits of real bacon is a pantry essential.

So what do you do with a Maple Bacon Onion Jam?  Here are a few of our favorite ways to use this new jam;

• As a condiment on your burgers
• Paired with cheese (Blue Cheese and Brie pair wonderful with this jam)
• As a base in a pan sauce - such as in this recipe for Maple Bacon and Onion Pork Medallions
• Mixed into Mashed Potatoes for an extra punch of flavor
• To create a fun, flavorful pizza, such as our Savory Jam Pizza

Once the R&D Team got started, they didn't just stop at Maple Bacon Onion Jam - they also were able to create a Maple Bacon Aioli.

This amazing Maple Bacon Aioli is for anyone who craves the captivating taste of real bacon and sweet maple syrup. From lunch to dinner this aioli wakes up taste buds and adds great flavor to sandwiches, burgers and grilled meats. Enjoy!

You are probably already dreaming up ways to use this flavorful aioli, but here are a few of our favorite uses.

• On any sandwich or burger!  Specifically this Bacon, Spinach, Tomato and Avocado Sandwich
• As a dipping sauce for your French fries or sweet potato fries
• Mixed into this tasty Hot Spinach and Artichoke Dip

Have you tried our two new bacon products yet?  If not, now is your chance! Through the end of the month you can enjoy 10% off these two products online and in our retail stores.  Enjoy!

Product of the Month - Sea Salt Caramel Sauce!

Caramel lovers rejoice... our February product of the month is Sea Salt Caramel Sauce! This delectably smooth, richly sweet sauce has just the right amount of salt to take your desserts to a whole new level. Pour this sauce over ice cream, dip fresh cut fruit into it or slather it over pound cake. It's an unbelievable treat that you'll crave after every meal. And best of all? It's 10% off the entire month of February.

Need an idea for your newly purchased Sea Salt Caramel Sauce? Why not try this Brownie Trifle? The layers of chocolate brownie, smooth whipped cream and silky chocolate pudding pair perfectly with the buttery taste of caramel. We hope you enjoy it as much as we do.

Brownie Trifle - Serves 12

Ingredients: 

• 2 boxes Stonewall Kitchen Traditional Brownie Mix
• 2 cups whipping or heavy cream
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 4 cups chocolate pudding
• 1 jar Stonewall Kitchen Sea Salt Caramel Sauce
• Chocolate curls for garnish

Directions:

1. Make brownies according to box instructions. Allow to cool completely. Cut brownies into 1-inch squares.
2. Whip cream until soft peaks form. Whisk in sugar and vanilla.
3. Layer ingredients in a 12 cup trifle bowl in this order; half of the brownies, half of the chocolate pudding, and half of the sweetened whipped cream. Heat the Sea Salt Caramel Sauce for 30-60 seconds in the microwave so it is pourable, but not hot. Drizzle Sea Salt Caramel Sauce over whipped cream. Repeat layering using remaining ingredients. Top trifle with chocolate curls. Chill until ready to serve. Can be made 2 hours ahead of time. 
4. Tip: Chocolate curls can be made by running a vegetable peeler along the flat side of a semisweet chocolate bar. This technique works best if the chocolate bar is room temperature.

New Products - January 2014

It’s that time of year again… time to launch another batch of new products, fresh off the production line! Our team works hard throughout the year to create and test these new, quality products to bring our customers the newest and greatest in specialty food trends. This month we will release over 40 new products to our website and company stores. We are excited to share our newest creations with you and we hope you enjoy them as much as we do!

Some of our new products include:

Sea Salt Caramel Sauce

Delectably smooth, richly sweet with a pop of salt, our Sea Salt Caramel sauce takes desserts to a whole new level. Pour it over ice cream, dip fresh cut fruit into it or slather it over pound cake. It's a remarkable treat that you'll crave after every meal.

Honey Mustard Aioli

We took a classic French "mayo" and blended sweet honey and tangy mustard to create a wonderful new, all natural and versatile aioli. Try it on burgers, sandwiches or as a dip for French fries or chicken fingers.

Sweet Dill Relish

Bursting with the garden fresh aroma of dill, crunchy cucumbers and flavorful spices, our all natural Sweet Dill Relish is sensational on hamburgers and hot dogs or mixed in with potato salad. Try it and you'll taste the difference!

Truffle Spread

Truffles are an extremely rare member of the mushroom family. It has a distinctive, earthy flavor that's long been considered a culinary delicacy. It was by combining delicious truffles, garlic, herbs and spices that we created this aromatic and versatile spread. You'll love it on crostini, with cheese or served warm as a dip.

Harissa Sauce

Harissa is a flavorful Tunisian hot sauce that is served throughout the Middle East. Recipes vary regionally, but we made ours the traditional way with peppers, herbs, spices and olive oil. It's extremely versatile with a captivating aroma and taste that spices up everything from meat, vegetables and couscous to roasted potatoes, rice and scrambled eggs. Try it and discover a world of new flavor.

Maple Balsamic Vinegar

Our perfect balance of sweet maple and tart balsamic vinegar creates a uniquely rich and multi-layered flavor experience. It's great on salads, as a marinade or drizzled over cooked vegetables or rice.

Tikka Masala Simmering Sauce

Creamy in consistency, light in color but uniquely bold in flavor, Tikka Masala takes taste buds in new directions by delivering layers of interesting spice combinations that open worlds of flavorful possibilities. Aromatic and delicious, Tikka Masala is a wonderfully robust recipe that is enjoyed worldwide.

Fra Diavolo Sauce

The name Fra Diavolo means "Brother Devil" in Italian and reflects the bold, spicy taste this sauce is known for. Using only the juiciest, ripest tomatoes and the freshest herbs and spices to give it a little kick, we created an authentic and versatile sauce worthy of the name. Serve over pasta, lobster or chicken and enjoy!

Island Punch Mixer

Often associated with pirates and sailors, Island Punch was also enjoyed by Ben Franklin and George Washington. It was a social drink that encouraged interaction at gatherings with guests making multiple trips to the punch bowl for refills. Enjoy the sweet, fruity flavor of our delicious Island Punch Mixer, it is a fun and unique drink idea that's perfect for get-togethers with friends and family.



Visit any of our company stores to try these products for yourself and stay tuned for more exciting product launches throughout the year.

Add a little heat to your dinner with our new Sriracha Teriyaki Sauce

Sriracha Sauce is a spicy, popular dipping sauce in Thailand, named after the coastal city of Si Racha, that is made from sun-ripened chilis and garlic.  We have taken the popular Sriracha Sauce and combined it with soy sauce and honey to create a milder version to use as a marinade or stir-fry sauce.  Our new Sriracha Teriyaki Sauce provides just enough spice to create a little heat, but the heat doesn't linger thanks to the addition of honey.

In addition to using our newest teriyaki sauce for a marinade or stir-fry sauce, you can also use it in this fantastic recipe for Sriracha Shrimp and Noodle Soup - Enjoy!

Sriracha Shrimp and Noodle Soup

Ingredients

• 2 tablespoons vegetable oil
• 4 cups chopped vegetables such as baby bok choy, snap peas, asparagus or bean sprouts
• 3.5 ounces shitake mushrooms, sliced
• 4 ounces dried rice noodles, cooked according to package instructions
• 4 cups unsalted chicken stock
• 2 cups water
• 1/2 inch piece of ginger root, peeled and sliced into 4 rounds
• 6-8 tablespoons Sriracha Teriyaki Sauce (depending on how spicy you want your soup)
• 2 teaspoons sesame oil
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt, or as needed
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup cherry tomatoes, cut in half
• 1 pound shrimp, peeled and deveined
• Garnish:  1/4 cup toasted unsalted peanuts, chopped

Directions

• In a large stock pot, heat oil over medium-high heat.  Add vegetables and mushrooms and saute until slightly tender but still crisp.  Remove from pot and set aside.
• Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice and salt to stockpot.  Bring to boil.  Reduce heat and simmer 5 minutes.  Just prior to serving add scallions, cilantro, tomatoes and shrimp.  When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl.  Ladle hot broth and shrimp into bowl, garnish with peanuts and serve!

Also try the following recipes using our new Sriracha Teriyaki Sauce

Sriracha Teriyaki Fried Rice

 

 

Sriracha Teriyaki Stir Fried Pork

Adorable Mini Pancake Stacks

In honor of National Pancake Day, we have created these adorable mini pancake stacks using some of our favorite products.  These are easily created using our pancake & waffle mixes.  Simply prepare the pancake mix according to the directions and spoon 3/4 tsp of batter onto the griddle, resulting in mini pancakes about the size of a quarter.  Stack them four high, top with a topping of your choice, add a little garnish, insert a toothpick through the middle and serve!

Buttermilk Pancake Mini Stacks

These adorable brunch-style stacks use our new Buttermilk Pancake & Waffle Mix, Lemon Curd, fresh berries, a mint leaf and a quick dusting of powdered sugar.  These would be great served at a wedding or baby shower or any weekend brunch.

Double Chocolate Raspberry Mini Stacks

Pancakes for dessert?  You bet! We used our Double Chocolate Pancake & Waffle Mix topped with a dollop of our Chocolate Raspberry Jam, fresh raspberries and a little powdered sugar for an easy bite-sized dessert.


Here are some other great combinations to try;

• Maple Pancakes topped with a small piece of bacon and a drizzle of Maine Maple Syrup
• Blueberry Pancakes topped with fresh blueberries and a little Wild Maine Blueberry Syrup
• Strawberry Pancakes topped with Chocolate Strawberry Jam and fresh strawberries
• Gluten Free Pancakes topped with your favorite flavored jam and/or syrup

What would your favorite combination be?

Making a pie can be as easy as...pie!

"Easy as Pie" is a slogan that we all catch ourselves using...but have you ever made a pie from scratch?  It's not all that easy.  The crust is finicky requiring you to use the correct temperature water and butter to create the perfect flake, and you have to make the filling just right to ensure that it does not all run out the second you cut a piece.  After a bit of research, it turns out that the phrase "easy as pie" does not actually refer to the making of the pie as most people think, but the eating of the pie.  That makes a little more sense, a dollop of ice cream and a spoon is all you need!

Of course, there is nothing better than a homemade pie, still a little warm, with a scoop of vanilla ice cream or fresh whipped cream on top.  For those of you do not find making a pie from scratch "easy as pie" we have come up with some great alternatives! 

Our Wild Maine Blueberry Pie Filling is a new product that was just launched in June, and is our Product of the Month for the month of August.  We took the sweet Wild Maine Blueberries, combined them with the necessary ingredients for a perfect pie filling and all you need to do is empty the jar into a prepared pie crust.  And after a recent experience of picking wild Maine blueberries, I have a new appreciation for this pie filling!  This new pie filling, paired with our Pie Crust Mix allows baking the pie to be "easy as pie" too.  And if you are looking to make it even easier, try baking mini pies in an electric pie maker.

In addition to our Wild Maine Blueberry Pie Filling, we have recently launched a Mixed Berry Pie Filling that combines the most popular berries of summer; cherries, blueberries, red raspberries and strawberries.  Our Apple Pie Filling is made with fresh apples with a touch of cinnamon and spice and our Pumpkin Pie Filling is a hit during the fall months, which as much as we don't want to admit it, are right around the corner! 

If you are up to the challenge of creating a pie from scratch, we have some great recipes on our website;

Apple Pie with Fig & Walnut Butter

Strawberry Rhubarb Pie

Recipes and Tips for your 4th of July Barbecue

In addition to fireworks and sparklers, the Fourth of July is known as a day to break out the grill for a barbecue.  Whether you are hosting or attending, it is always fun to create a special dish to celebrate the holiday.  Here are a few of our favorite recipes and tips for creating memorable twists on a few staple barbecue items.

Watermelon Sangria Blush
Impress your guests with something other than beer and wine - a fruity drink for a summer day!

Ingredients:
- 2 Cups sliced fruit (such as limes, oranges and kiwi)
- 1 bottle of Watermelon Mojito Mixer
- 1 750mL bottle white wine (such as Sauvignon Blanc)
- Soda Water to taste
- Watermelon wedges for garnish

Directions:
Fill a large pitcher with ice and sliced fruit.  Add Watermelon Mojito mixer and wine and stir.  Add soda water to taste.  Garnish each glass with watermelon wedges and serve.



Southwest Sweet Potato Salad
Chances are pretty good that there will be a traditional potato salad at the barbecue.  This recipe changes it up a bit and uses sweet potatoes instead of regular.

Ingredients:
For Potato Mixture
- 3 lb sweet potatoes, washed and cubed with skin on
- 1 red pepper, seeded and diced
- 1 large red onion, diced
- EVOO - enough to coat potatoes and vegetables
For the Dressing
- 1/2 cup Spicy Corn Relish
- 1/2 bottle Cilantro Lime Dressing
- 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. fresh lime juice
- 1 tsp. ground coriander
- 1/2 tsp ground cumin
- Salt & Pepper to taste


Directions:
1) Preheat oven to 450 degrees F
2) Wash and cube sweet potatoes
3) Place in a roasting pan and toss with oil until all are coated
4) Roast in oven until browned, approximately 20 minutes, allow to cool
5) Toss the diced peppers and onions in olive oil and place in roasting pan - roast at 450 degrees until browned, approximately 15 minutes - allow to cool
6) Combine all ingredients for dressing
7) Toss sweet potatoes, peppers and onions and dressing in a large bowl.
8) Chill for at least 1 hour before serving


The great part about grilling is you don't have to spend hours and hours in the kitchen to prepare.  There are several ways to add extra flavor to your dishes without missing out on the nice weather.  Here are some of our quick tips for the grill season;

• Try adding Farmhouse Red Relish to your ground meat before forming it into burgers.  Not only does it keep them extra juicy but it also adds a nice sweet and spicy flavor.
• If you are strapped for time, purchase a bag of pre-cut coleslaw mix and toss it with one of our flavored Aiolis such as Roasted Garlic or create your own such as Habanero Mango Coleslaw
• For those opting to not eat meat, try grilling portabella mushrooms brushed with Sesame Ginger Teriyaki Sauce.  The meaty texture of the mushroom holds up well on the grill and is a great meat substitute.
• Rub a pork tenderloin with Espresso Spice Rub and let it marinate for an hour or so before grilling to develop a deeper flavor
• Brush your seafood with Curried Mango Grill sauce for a tropical flavor or just provide it as a dipping sauce
• Top your hot dogs and hamburgers with specialty mustards and ketchups

And since the grill is on, you might as well do dessert too!

Grilled Pound Cake and Aged Balsamic Macerated Strawberries

Happy Grilling!

Aioli; Thinking beyond a sandwich spread

Aioli (ai-o-li): A mayonnaise flavored with garlic and sometimes other ingredients (such as pepper, horseradish, lemon, etc)


Similar to our Chutney, we have received several inquiry's as to what exactly an Aioli is and what to do with it.  This January, we launched our new Aioli line after several request from our customers for an all-natural, gourmet mayonnaise. In typical Stonewall Kitchen fashion, we didn't want to produce a standard mayonnaise that you can get anywhere; we wanted to add a little pizazz to it. Enter in the Aioli. 


If you have ever caught our employees ordering lunch in the cafe before, you might have seen them request an extra side of the aioli for their French Fries.  We have been producing a Habanero Mango Aioli in our cafe for years and wanted to be able to bottle it for all to enjoy. One flavor wasn't enough however, so we created 5 new flavors.

The most common use for an aioli would be as a sandwich spread, or in our headquarters, as a sweet-potato-fry-dip.  But the aioli is not just limited to those two.  It can be incorporated into recipes for an extra punch of flavor, combined with olive oil for a fantastic vinaigrette, used as a topping for a piece of fish or chicken, and several other ways!


Our Aioli collection has a flavor for everyone;

• Roasted Garlic Aioli - a more traditional flavor that is ideal for garlic lovers!  Use this in your potato salad for a little extra flavor
• Horseradish Aioli - with an intense kick of horseradish, this is a perfect accompaniment to Roast Beef
• Lemon Herb Aioli - A mix of lemon, dill, tarragon and garlic makes this aioli a great dipper for crab cakes or as an addition to pasta salad.
• Smoky Barbecue - This flavor is an employee favorite! Use as a dipping sauce for vegetables and ad it to your indoor-cooked burger for a outdoor smoky flavor.
• Habanero Mango - If you like spice, then this is the one for you.  This aioli has a spice that sneaks up on you and is balanced perfectly with the sweet mango. 

Of course, you can always use these as a swap for mayonnaise in any savory recipes!  Here are two classic recipes that you can awe your guests with when they taste the fun, creative twist to them!


Deviled Eggs


A old-fashioned family favorite and easy appetizer.  Use any of our Aiolis to create different flavored eggs.





Ingredients:

• 6 unshelled eggs, room temperature
• 1/4 cup Stonewall Kitchen Aioli
• Salt & Pepper
• Garnish (crumbled bacon, cilantro or parsley leaf, paprika, dill sprig)

Directions:

1. Place eggs in a pot large enough for the eggs to be in a single layer.  Cover eggs with cold water, enough to cover eggs by 1-inch.  Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs.  Add 1-2 minutes more if eggs are cold directly from the refrigerator and not at room temperature. Plunge the eggs into cold water to prevent further cooking.
2. Once eggs are cooled, peel off shells. Cut eggs in half lengthwise.  Remove egg yolks to a small bowl. Add Aioli and salt & pepper.  Mix until smooth and uniform. Spoon or pipe egg yolk filling into each white.  Garnish and serve.

Habanero Mango Coleslaw


Who doesn't appreciate a recipe that only has one step! A fun, easy twist to a classic recipe. 



Ingredients:

• 2 cups shredded cabbage
• 3-4 Tbsp. Stonewall Kitchen Habanero Mango Aioli
• 1 Tbsp. fresh lime juice
• 2 Tbsp. olive oil
• 1/2 cup jicama, 1/4 inch dice (can substitute apple)
• 1/2 cup golden raisins
• 1/2 cup mango, 1/2 inch dice
• 1/2 tsp fresh grated lime zest

Directions:

1. Combine all ingredients in a serving bowl, toss and serve.

Be creative! Using shredded cabbage, oil and lemon or lime juice as your base you could use any of our Aiolis with different add-ins.

Have You Tried?...Cinnamon Caramel Monkey Bread

After hearing about the amazing flavors of one of our newest mixes, Cinnamon Caramel Monkey Bread, I decided to test it at home. And I must say, it is fantastic.

Since this mix requires using yeast, you must allow enough time for the dough to rise to give it a nice texture. If you are planning to bake this bread as a breakfast treat, you should probably, either make it the night before and warm it up in the oven in the morning, or save it for brunch or dessert. Overall this Monkey Bread mix took me about two and a half hours to three hours to create but - I am being totally honest here - it was completely worth it.



The first thing you have to do is purchase our Stonewall Kitchen Cinnamon Caramel Monkey Bread 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 (2 sticks)
Milk
Egg (you will only need 1)
Half & Half (for the caramel, milk works just fine as well)

You will find three packets inside the box; the bread mix, the cinnamon sugar mix, and a packet of yeast.

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

¼ cup lukewarm water
1 large egg
3 Tbsp. unsalted butter, melted
½ cup lukewarm milk

Pour the yeast it into a small bowl of lukewarm water. Stir to combine, set aside and let stand for 5 minutes.

Pour the bread mix into a stand mixer bowl (or a regular mixing bowl if you do not have a stand mixer). A waft of nutmeg will dazzle your senses as the mix falls into the bowl. The scent reminded me of a fresh glass of egg nog.




Add the yeast/water mixture, egg, melted butter and lukewarm milk to the bread mix.

Take a spoon and mix by hand to combine the ingredients.

Attach a dough hook to your mixer and knead on medium speed until the dough forms into a ball, then continue for 3 more minutes. However, if you are like me and do not own a stand mixer, you can knead by hand for about ten minutes.

Now place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap and place in a draft- free warm place for an hour. I keep my apartment pretty chilly so I turned my oven on to its lowest setting (170°F) let it warm up, then turned it off and let my dough set for an hour. It really helps because yeast needs to be warm (about 100°F to activate) so you can achieve perfect textured breads and pastries.

After putting your dough away to set, grease and flour a 10" Bundt pan. If you do not own a bundt pan (like me) you can get a pack of two aluminum ones at your local supermarket.

After about an hour it is onto the coating! For this part of the recipe you only need:

2 Tbsp. unsalted butter, melted and cooled

Pour ¼ cup of the cinnamon sugar topping into a small bowl. Take your dough and roll it out onto a lightly floured board, into a ½" round.

Next cut your dough into quarters.

Take each quarter and roll it into a tube shape, about 1" in diameter. Then cut each into twelve equal pieces.

Roll each piece into a ball and coat in the cinnamon sugar you set aside.

After coating each piece layer them into the Bundt pan.

Then slowly pour the cooled, melted butter over the dough balls, so each one is covered. Follow this by placing the Bundt pan back into that warm, draft free space for an hour or until the balls have doubled in size.

Now for the oozy, gooey, sticky, luscious, yummy, cinnamon caramel. For this you will need:

4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. water
¼ cup milk or half & half

To start preheat your oven to 350°F. Then place the remaining cinnamon sugar into a small sauce pan. Add butter and water. Cook over medium heat until butter and dry mix melt together.

Now add the milk or half & half and continue to heat until the mixture boils.

Remove from heat and slowly pour over the cinnamon caramel over the monkey bread. If you have extra caramel put it into a container and put it in your fridge. It tastes fabulous warm over vanilla ice cream.

Time to bake! Place your bundt pan into the oven and bake for 30-33 minutes. If you are using a aluminum bundt pan I would highly recommend putting a cake pan or tray below it just to support the pan.

After baking, remove and let bread sit in pan for five minutes.

After five minutes remove bread from pan and flip onto a plate or serving platter. Beware though, there is hot melting, lovely caramel at the bottom of the pan, so as you are removing the monkey bread make sure all the caramel is out of the bottom. It is after all, what makes it a monkey bread.

There it is, your beautifully delicious Monkey Bread. I would let it sit for another five minutes before you dig in since the interior will still be hot.

Cinnamon sugar fills each bite, followed by a surge of nutmeg and other spices. The texture is fluffy but chewy with a nice caramel accent. And speaking of the caramel, you would think with the amount drizzled onto the bread, it would be overpowering, but it is not. It is the perfect balance of sweetness and spice. I would recommend this mix for your Easter or Mother's Day brunch.

Until next time. Enjoy!