Happy National Coffee Day!

If you haven't already celebrated National Coffee Day with your favorite cup of joe today, (or even if you have!) here's a great dessert to serve tonight...

 

Coffee Caramel Espresso Dessert

With its whimsical presentation, this dessert is one that is sure to delight your guests! The perfect after dinner treat.

Ingredients:

• 1 cup heavy cream
• 1/4 cup Kahlua or coffee syrup
• 1/4 cup confectioner's sugar
• 1/4 teaspoon espresso powder, mixed with 1 Tablespoon cold water
• 4 ounces Mascarpone
• 1 jar Stonewall Kitchen Coffee Caramel Sauce, Dulce de Leche Sauce or Maple Honey Caramel Sauce. 

Directions:

1. Mix espresso powder with cold water.
2. Combine heavy cream, Kahlua, confectioner's sugar, and espresso. Beat until lightly whipped and soft peaks form. Reserve half and refrigerate the remaining half.
3. With beater on low, mix Mascarpone and dessert sauce until smooth. Fold in reserved whipped cream until well blended and light in texture.
4. Spoon mixture into demitasse (or your favorite small) cup, leaving about 1/8-inch space from the top. 
5. Top mixture with a dollop of remaining cream and spread to touch the sides of the cup, creating a "faux" foam. 
6. Sprinkle top with espresso powder and serve with a small biscotti.

Enjoy! 

A Fantastic Summer Meal - Fatoosh Salad

We are not ready to let go of summer yet - and are going to spend this weekend enjoying our favorite summer meals, such as Fatoosh Salad!

Fatoosh is a salad indigenous to Levantine cuisine, composed of toasted pita bread, greens and other vegetables. This fun dish encompasses the delicious flavors of some of our favorite summer foods, such as shrimp, which provides a lean source of protein, and those beloved fresh tomatoes that add a burst of sweetness and acidity to every bite. Our new Roasted Tomato Balsamic Vinaigrette adds dark and smoky flavors with subtle notes of herbs and spices and pairs well with the essence of the grill and the salty feta. It’s perfect as a main course or a side dish, and as all other summer dishes, it’s best eaten outside!

 Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 romaine lettuce hearts, washed and dried
• Olive oil
• Salt and pepper
• 2 5-inch pita bread rounds
• 1 cup garbanzo beans, drained and rinsed
• 1 cup fresh tomato, diced
• 1 cup seedless cucumber, quartered lengthwise and sliced 1/8-inch thick
• 1/4 cup pepperoncini, sliced
• 1/4 cup red onion, thinly sliced
• 3 ounces feta cheese, crumbled
• Stonewall Kitchen Roasted Tomato Balsamic Vinaigrette

Directions:

1. Place shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill over medium-high heat about 2 minutes per side until pink and opaque. Remove from skewers and set aside.
2. Cut heads of lettuce lengthwise. Brush with olive oil and grill over medium-high heat cut side down 2-3 minutes total, turning occasionally. Remove and set aside.
3. Grill the pita bread turning occasionally until crisp. Crumble into bite sized pieces. Arrange grilled lettuce on individual plates. Top with shrimp, pita, garbanzo beans, tomato, cucumber, , onion and cheese. Drizzle vinaigrette over salad and serve immediately.

 

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!

What is "Mise en Place" anyway?

Recently in our test kitchen, we prepared chicken and Portobello Mushroom Enchiladas with our Pineapple Chipotle Salsa. With a recipe such as this one that encompasses the colors and flavors of many different ingredients, it really helps us in our kitchen to keep organized.

Mise en Place, as stated in The Food Lover’s Companion book, is a French term that literally means "putting in place", referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Take a look at how we set up our Mise en Place prior to preparing our enchiladas;

This organized technique helps the cooking process be more fluid, so you’re not looking all over the place for the next ingredient as your current one is burning on the stove!  Dishes such as enchiladas are very easy to create, but often involve several ingredients.
We like to have everything prepped and ready for simple, stress free cooking!

Test out your Mise en Place skills when you try our Portobello Mushroom Enchiladas!

Portobello Mushroom Enchiladas

Ingredients:

• 10 soft corn tortillas
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast
• 3 cloves garlic, whole
• 1 tablespoon whole peppercorns
• 1 - 12 oz. jar roasted red peppers, diced
• 3 medium Portobello mushrooms, sliced 1/4” thick and sautéed until tender
• 6 scallions, sliced, plus 2 for garnish
• 1 cup fresh chopped cilantro plus 1/4 cup for garnish
• 1 small can green chilies, diced
• 1 jar Stonewall Kitchen Pineapple Chipotle Salsa
• 1 - 10 oz. can Enchilada Sauce
• 8 oz. Pepper Jack or Cheddar Cheese, grated

Directions:

1. Preheat oven to 275 degrees.
2. Wrap corn tortillas in foil and warm in the oven.
3. In a large saucepan bring broth to a boil; add chicken breasts, garlic cloves and peppercorns. With cover on bring to a boil then reduce heat.
4. Simmer until chicken is thoroughly cooked and will shred easily (approximately 1 hour). Remove chicken from broth and shred with forks.
5. Combine shredded chicken with 1 cup of salsa, mushrooms, roasted red peppers, chilies, scallions, and cilantro.
6. Put 1/4 cup of enchilada sauce on the bottom of a casserole dish.
7. Remove tortillas from oven. Increase heat to 350 degrees.
8. Put some filling into each of the tortillas and roll. Place filled tortillas in casserole dish seam side down. Combine remaining salsa and enchilada sauce and spoon over enchiladas, top with cheese and bake uncovered for 30 minutes or until cheese is brown and bubbling.
9. Garnish with sour cream, chives and cilantro.

Recipe: Black Bean Burger featuring our new Cilantro Lime Aioli

When summer hits, we tend to find ourselves eating hamburgers often - at cookouts, events and even at our own house.   Although they are delicious, we love to change it up a bit and have a vegetarian option instead.  We love this new recipe for Black Bean Burgers.  These are an incredibly easy and a tasty alternative to your typical cookout fare!

Black Bean Burgers – 4 burgers or 8 sliders

Ingredients:

• 1/2 cup cooked quinoa (approximately 1/4 cup uncooked quinoa cooked in 1/2 cup water)
• 1 15-ounce can black beans, rinsed, drained and mashed with a fork
• 1 egg, slightly beaten
• 1/3 cup panko bread crumbs
• 1/4 cup onion, minced
• 2 tablespoons red bell pepper, minced
• 2 teaspoons Stonewall Kitchen Cilantro Lime Aioli, plus more to top each burger
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• Pepper to taste
• 1-2 tablespoons vegetable oil for frying
• 4 large or 8 small buns
• 4-8 lettuce leaves
• 4-8 slices of tomato
• 1 avocado sliced

Directions:

1. Combine cooked quinoa, beans, egg, bread crumbs, onion, bell pepper, 2 teaspoons aioli, garlic, salt, cumin, and pepper in a food processor. Pulse several times to combine. Form into patties. Allow to sit for 10 minutes before frying.
2. Heat oil in a large skillet over medium-low heat. Cook burgers approximately 6 minutes per side. Gently turn burgers and continue to cook until golden brown on both sides.
3. Place burgers on the bottom of each bun. Top with aioli, lettuce, tomato and avocado. Serve immediately.

Stonewall Kitchen celebrates Cinco de Mayo

We love a good excuse to enjoy a margarita - especially when it's paired with delicious Mexican specialties! Here's a peak at what we're cooking up this weekend for Cinco de Mayo...

From left to right: Mexican Caesar salad with Stonewall Kitchen Fire Roasted Tomato Salsa, assorted Stonewall Kitchen salsas (we love Mild Tomato!) and Guacamole Spice Mix, Beef Fajitas with Stonewall Kitchen Espresso Rub and Key Lime Curd Tequila Cheesecake with Stonewall Kitchen Key Lime Curd and Margarita Mixer.

You'll want extra Stonewall Kitchen Margarita Mixer on hand after making that delicious cheesecake to quench your thirst. The combination of lime juice and orange juice make our mixer especially tasty - to make our Classic Margarita, you'll need:

• 3 ounces of white tequila

• 2 ounces of Margarita Mixer

• 1 ounce Triple Sec

• Salt for garnish

Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Happy Cinco de Mayo!

Recipes:
Mexican Caesar Salad
Beef Fajitas
Key Lime Curd Tequila Cheesecake
Classic Margarita

For more Mexican themed recipes, visit our website at www.stonewallkitchen.com/recipes.

Happy Valentine's Day!

It's almost time for the sweetest day of the year... Valentine's Day! Here are some great treat ideas for all the sweeties in your life. They also package well for school (or work!) parties. Enjoy!

Peanut Butter and Jelly Cookies 

 

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Chunky Peanut Butter
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 jar of Stonewall Kitchen Strawberry Jam (or your favorite!)

Directions:

1. Preheat oven to 350 degrees F.
2. Beat together the butter and Stonewall Kitchen Creamy Peanut Butter or Chunky Peanut Butter until fluffy.
3. Add 1/4 cup granulated sugar and the brown sugar until smooth.
4. Beat in the egg and vanilla.
5. Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
6. Pull pieces of dough and roll between your hands to form 1-inch balls.
7. Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 tsp. Stonewall Kitchen Strawberry Jam. Bake for 12-15 minutes or until golden brown on edges. Cool on wire rack.

Raspberry Jam Brownies

 

Ingredients:

• 6 ounces unsweetened chocolate
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons Pure Vanilla Extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 3/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1 cup sliced almonds
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Melt chocolate and butter.
3. Whisk in sugar, eggs and vanilla.
4. Stir flour, baking powder and salt into the mixture.
5. Pour 3/4 of the batter into a greased 9x13-inch pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
6. Sprinkle with sliced almonds and chocolate chips.
7. Bake 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Cherry Berry Tarts

 

Ingredients:

24 mini premade phyllo tart shells
4 ounces Mascarpone cheese, room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons confectioner's sugar
3 tablespoons milk or cream
4 tablespoons Stonewall Kitchen Cherry Berry Jam (or your favorite!)
1/4 cup sweetened whipped cream, garnish
Mint leaves, garnish
Orange zest, garnish

Directions:

1. Remove mini phyllo tarts from freezer.
2. In the bowl of a free stand mixer fitted with a paddle attachment (or a hand mixer and bowl) mix the Mascarpone cheese, vanilla extract, sugar and milk or cream on medium speed several minutes until combined and light and fluffy.
3. Spoon or pipe using a pastry bag fitted with a star attachment, the cheese mixture into each tart filling each 2/3's full.
4. Top each tart with about 1/2 teaspoon Cherry Berry Jam.
5. Garnish each tart with a small dollop of sweetened whipped cream topped with a mint leaf or orange zest.

Dulce de Leche Chocolate Bars

 

Ingredients:

• 1 1/2 cups quick oats
• 3/4 cup flour
• 2/3 cup brown sugar
• 1/4 teaspoon baking soda
• 11 tablespoons butter, melted
• 1/2 cup Stonewall Kitchen Dulce de Leche Sauce
• 1 tablespoon flour
• 1/2 cup pecans, chopped
• 1/3 cup white chocolate chunks
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup shredded coconut (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour an 8x8-inch pan.
2. Combine the oats, 3/4 cup flour, brown sugar, baking soda, and melted butter. Mix until uniform. Reserve 1 cup of this mix and press the remainder into the prepared pan.
3. Combine the Stonewall Kitchen Dulce de Leche and 1 tbsp. of flour. Spread mixture over the oatmeal crust.
4. Combine the reserved oat mixture, pecans, white chocolate chunks, and semi-sweet chocolate chips. Spread over layer of Dulce de Leche.
5. Bake for 30 minutes. Cool and cut into 2-inch squares.

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.

Superbowl Sunday

If you're like us, you'll find any excuse to entertain a group of friends - especially for Superbowl Sunday. There's nothing better than watching the game with a group of friends and, of course, lots of good food. While most Superbowl parties focus mainly on appetizers and small bites, we like to serve a "main course" as well. That said, sticking to something that is just as easy as it is delicious is key so that you can enjoy your party as much as your guests do. Here are a few ideas:

Jalapeno Poppers

 

Ingredients:

• 6 jalapeno peppers, cut in half and seeded
• 1/2 cup cream cheese
• Stonewall Kitchen Red Pepper Jelly

Directions:

1. Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
2. Place pan under broiler and cook peppers until charred and tender. .
3. Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.

Buffalo Chicken Dip

 

Ingredients:

• 1 Tbsp. olive oil
• 1/2 cup red bell pepper, cored, 1/4-inch dice
• 1/4-1/2 cup Stonewall Kitchen Buffalo Wing Sauce
• 4 oz. cream cheese
• 1/4 cup sour cream
• 1 cup cooked chicken, finely chopped
• 2 Tbsp. scallions, finely chopped
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• Tortilla chips

Directions:

1. Heat olive oil in a 1-quart saucepan over medium heat. Add red bell pepper and saute until tender.
2. Add Buffalo Wing Sauce, cream cheese and sour cream. Stir until cream cheese is melted.
3. Add chicken, scallions, spinach and cheddar cheese. Stir until cheese is melted. Serve hot with tortilla chips.

Fajitas 

 

 

Ingredients:

• 1 1/2 lbs. pork tenderloin
• Stonewall Kitchen Baby Back Rib Sauce
• 1 tablespoon olive oil, plus more to heat tortillas
• 1 red bell pepper, cored and cut into 1/2-inch strips
• 1 green bell pepper, cored and cut into 1/2-inch strips
• 1/2 cup onion, sliced
• 6 8-inch flour tortillas

Directions:

1. Preheat oven to 300 degree F.
2. Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
3. Shred pork. Then add additional Baby Back Rib Sauce to taste.
4. Heat olive oil in a large saute pan over medium heat. Add bell peppers and onion. Saute until tender and slightly caramelized. Remove and set aside.
5. Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Wrap pork and vegetables in each tortilla and serve.

Classic Margaritas

 

 

Ingredients:

• 3 ounces White Tequila
• 2 ounces Margarita Mixer
• 1 ounces Triple Sec

Directions:

1. Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Italian Night

There’s nothing more comforting than a hearty Italian meal. The fresh taste of basil mixed with notes of garlic and olive oil is second to none. Whether you’re entertaining friends or family or just looking to make a nice, home-cooked dinner, these recipes are sure to please your Italian craving. 

For a starter, bruschetta is a must. You’ll need a jar of our Sun Dried Tomato Olive Spread.

Sun Dried Tomato and Olive Bruschetta

Ingredients:

• 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
• 1 cup finely shredded Monterey Jack cheese
• 1 loaf French bread (soft, not too crispy)
• ¼ cup mayonnaise
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
3. Slice the bread into ¼ inch slices, and place the slices on a cookie sheet.
4. Top each slice with a spoonful of the cheese/relish mixture.
5. Bake until bubbly, approximately 8 minutes.

Next comes a green salad with a creamy basil dressing. For this, you’ll need a bottle of our Sweet Basil oil.

Creamy Basil Salad

 

Ingredients:

• 2 tablespoons light or heavy cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced or crushed
• ¼ teaspoon salt
• Pepper to taste
• 1/3 cup Stonewall Kitchen Sweet Basil Oil
• 6 cups mixed greens

Directions:

1. In a medium size bowl, whisk together the cream, vinegar, garlic, salt and pepper.
2. While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
3. Add to salad greens and toss gently.

For the main course, this chicken recipe is just as easy as it is delicious. Serve with cheese tortellini or ravioli tossed with olive oil and extra pesto, if desired. For the chicken, you’ll need a jar of our Basil Pesto.

Pesto Chicken with Italian Three Cheese 

 

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• ½ cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into ¼ inch pieces
• 1/3 cup shredded mozzarella
• 1/3 cup shredded provolone
• 1/3 cup shredded Parmesan cheese

Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 tbsp. Stonewall Kitchen Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately.