Glazed Sweet Potato Slices

With Thanksgiving just two weeks away, we’re sharing a delicious Glazed Sweet Potato Slices recipe from Stonewall Kitchen, featuring their Roasted Garlic Onion Jam, available in our Stonewall section at the end of aisle 5.  A fresh and simple holiday recipe destined to be a big hit! This flavorful dish is an outstanding side served with chicken or pork as well as Thanksgiving turkey!

Glazed Sweet Potato Slices


  • 2 medium sweet potatoes, peeled and cut into 1/4-inch slices
  • 1/2 cup fresh orange juice
  • 1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 1/2 teaspoon dried tarragon
  • Salt and freshly ground black pepper to taste

  1. Steam or boil potato slices until almost tender, about 5 minutes. Drain well.
  2. Combine orange juice and Roasted Garlic Onion Jam in a large skillet and bring to a boil over medium–high heat. Add sweet potatoes and tarragon. Gently boil until the liquid is reduced and coats the potatoes.
  3. Season with salt and pepper. Serve at once or cover and refrigerate until needed, then gently reheat, adding additional orange juice or water if needed.

courtesy of Stonewall Kitchen

Cranberry Hazelnut Bread by the Parsley Thief

cranberryhazelnutbreadWith Thanksgiving fast approaching this festive Cranberry Hazelnut Bread recipe from our friend Katie, The Parsley Thief, seemed a perfect one to showcase. And of course with Cranberries on special this week in (12 oz bags, 2/$4) the timing is even better! “I’ve waited an entire year to make this recipe. It wasn’t by choice either, or because I just never got around to it, or because I think cranberries should only be enjoyed in November. Cranberries are great all Winter long. And this Cranberry Hazelnut Bread is great all Winter long. I sampled this particular version at a family dinner about a year ago, and was surprised by how much I liked it. I couldn’t place what it was I liked so much about it, until it occurred to me that it was the hazelnuts! While pecans, or walnuts seem to be the more popular choice in most cranberry bread recipes, hazelnuts are by far the winner in my book. Even with pesky hazelnut skins to deal with, this recipe is simple. It’s two bowls, no mixer, and tastes great even days later. Believe it or not, both my kids loved this bread too! I love it warm from the oven with a smear of cream cheese. My boys loved it toasted with butter.
Cranberry Hazelnut Bread

Yields: 1 loaf
Adapted from Real Simple Magazine, November 2011
If you decide to make this bread at any time of year besides November, you might have a hard time finding fresh cranberries. In that case, you can substitute frozen. My favorite way to eat this bread is smeared with cream cheese, but it’s also delicious sliced and toasted with butter!
1 cup hazelnuts
2 tablespoons unsalted buttermelted
1 1/2 cups flour
1/3 cup sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
large eggs
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
1 1/2 cups fresh cranberries
you’ll also need:
a standard loaf pan (8 1/2 x 4 1/2)
extra butter, or non-stick cooking spray to grease the pan
Preheat oven to 350˚. Spread the hazelnuts out on a baking sheet and roast for 10 minutes. After roasting, pour them onto a clean dish towel and rub vigorously until most of the skins are removed (some stubborn skins will remain, but that’s okay). Coarsely chop the nuts and set aside.
Grease the loaf pan. Add the flour, sugar, light brown sugar, baking powder, and salt to a mixing bowl. Whisk to combine. In a separate mixing bowl, whisk together the melted butter, milk, eggs, orange zest, and vanilla. Add the mixture to the bowl of dry ingredients and mix until just combined. Fold in the chopped hazelnuts and cranberries.
Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. If the top browns too quickly you can tent the pan with foil. Let the bread cool in the pan for 30 minutes, then transfer the loaf to a cooling rack. Serve warm or at room temperature, with butter, cream cheese, or just as is!
To Store: Let the bread cool completely before wrapping. Store at room temperature for a day, or two. For longer storage, you can refrigerate the bread for up to a week, or freeze for up to a month.

Red & Green Antipasto Tartlets

photo 1-web_cuAround the holidays, New Canaan mom Eila Johnson likes to have the ingredients on hand for a few hearty appetizers, so she can entertain family and friends last minute. “There’s nothing cozier than inviting a few neighbors over and hanging out by the fire while the kids play or sled in the yard. These festive Red & Green Antipasto Tartlets are one of my family’s favorite appetizers. They are very easy to make—I have my kids help me assemble them– and they always win rave reviews,” says Johnson.  So easy, and you will be the hit of your next holiday gathering, whether it’s a casual Sunday with neighbors or a fancy Saturday soiree!
Red & Green Antipasto Tartlets
(makes 15 hearty appetizers)
1 pkg Athenos Mini Phyllo Cups (freezer case)
¼ cup chive cream cheese
15 thin slices dry salami
15 small fresh mozzarella balls
sundried tomato paste
basil pesto 
Preheat oven to 350. Place frozen phyllo cups on a rimmed baking sheet. Place a small dollop of chive cream cheese in the base of each phyllo cup. Then {this is what I have my children help do} gently push a thin slice of salami into each phyllo cup {the cream cheese will help hold it in place}, and place a small fresh mozzarella ball in the center. Bake, on the middle rack, for 8-10 minutes, until mozzarella is melted, and phyllo cup is crispy. Top with a small dollop of basil pesto {green} and sun-dried tomato spread {red}. Serve tartlets warm or room temp. 
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Chestnut Stuffing with Leeks & Apples

DSC_0302-1-710With Thanksgiving right around the corner and a festive selection of chestnuts in our produce aisle, we’re featuring a holiday recipe from our friend Katie, the Parsley Thief. Katie writes: When I was a kid, my grandmother would serve roasted chestnuts after dinner this time of year. They frequently capped off all of our special gatherings…especially Thanksgiving & Christmas. I think I was probably the only kid who actually liked them. My husband’s family has the same tradition & to this day I still love ’em. I made this stuffing for the first time last year. I chose this recipe because we were hosting Thanksgiving & one of our guests was a vegetarian [but, really I just liked the idea of having a stuffing with chestnuts in it!]. If you love chestnuts, you will love this recipe…if not, not so much. But, the other leading flavors…the leeks and tart apples make it worth a try. I halved the recipe here, but it can easily be doubled, if you’re serving a large crowd.

Chestnut Stuffing with Leeks & Apples

Adapted from Gourmet magazine, November 2008
Serves 4-6 {This recipe can easily be doubled for a big crowd}
Roasted chestnuts in a bottle are quite pricey. Although time consuming, you can save money by roasting your own. The bottled chestnuts can be found in most specialty grocery stores.
3 cups cubed white sandwich bread, crusts removed
4 tablespoons unsalted butter
2 cups sliced leeks {white & light green parts}
1 rib celery, chopped
1 teaspoon chopped thyme leaves
1 Granny Smith apple, peeled & diced
1/2 teaspoon kosher salt
freshly ground black pepper {to taste}
7-8 ounces bottled roasted chestnuts, coarsely chopped
1/2 cup heavy cream
1/4 cup minced fresh parsley
Preheat the oven to 350 degrees. Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.
Raise the oven temperature to 425 degrees. Melt the butter in a saucepan over medium heat. Add the leeks & celery. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender. Add in the thyme leaves, apple, salt & pepper. Cook, covered, for an additional 5 minutes.
Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, cream & parsley. Check for seasoning & add a bit more salt & pepper, as desired.
Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.
Click here for the printable recipe.
Here’s a step by step photo guide to this recipe from The Parsley Thief:

Begin with 3 cups of cubed, white sandwich bread. Preheat the oven to 350 degrees & lay the bread out on a baking sheet. Toast for 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.




Raise the oven temperature to 425 degrees. Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Add 2 cups sliced leeks {white & light green parts} & 1 rib of celery {chopped}. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender.




Add in 1 teaspoon of thyme leaves, 1 Granny Smith apple {peeled & chopped}, 1/2 teaspoon kosher salt & some freshly ground black pepper {to taste}. Cook, covered, for an additional 5 minutes.






Next, you will need 7 ounces of roasted chestnuts {coarsely chopped}. The recipe calls for the bottled variety, which is what I used here. They can be a bit pricey. You can opt to roast your own instead, if desired.





Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, 1/2 cup of heavy cream & a 1/4 cup of minced fresh parsley. Check for seasoning & add a bit more salt & pepper, as desired.




Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.





Serve right away, or reheat later. To reheat, cover the stuffing in foil & bake at 350 degrees until hot.

Featured Recipe – Sour Cream Coffee Cake

CoffeeCake-Step41Sour Cream Coffee Cake with Walnuts & Cinnamon
This recipe comes from our guest contributor Katherine Vitucci at The Parsley Thief. Its a traditional sour cream coffee cake with a bit more of Katherine’s favorite part…the walnut cinnamon swirl. The quantities will make one large cake, but can the batter can also be divided among smaller disposable ‘bake & give’ pans to give as gifts – just reduce the baking time depending on the size of the pans you’re using. We don’t know anyone who wouldn’t be thrilled to receive one! Enjoy Katherine’s article on this recipe here. Need other ‘back & give’ ideas? Click here
3 cup         flour
1 tbsp        baking powder
2 tsp          baking soda
1 cup         unsalted butter, softened
2 cup         sugar
2 tsp          vanilla extract
4                large eggs
1                pint sour cream
Walnut Cinnamon Swirl:
1 1/4 cup walnuts, chopped
¾ cup        sugar
1 tbsp        ground cinnamon
STEP 1 Preheat the oven to 350°. Grease the tube pan with butter and coat all sides with flour, tapping out any excess. Set aside. Add the flour, baking powder and baking soda to a mixing bowl and whisk to combine. Set aside.
STEP 2 Combine the walnut cinnamon swirl ingredients together in a small bowl and set aside.
STEP 3 Cream the butter and sugar in an electric mixer, fitted with a paddle attachment, until light and fluffy. Add the vanilla and eggs and beat to combine, scraping down the sides of the bowl as needed. Add the sour cream, followed by the flour mixture and beat until just combined. Do not over mix.
STEP 4 The batter for this coffee cake will be a bit on the thick side, making it difficult to ‘pour’ into the prepared pan. Instead, scoop a third of the batter out of the mixing bowl in large scoops and place into the bottom of the tube pan. Use a spatula to smooth the batter out into an even layer. Sprinkle a third of the cinnamon walnut mixture over the top and using a butter knife, press the swirl mixture down into the batter in a few spots. Continue with another two layers of batter and swirl mixture, ending with the cinnamon walnut layer on top.
STEP 5 Bake for 75-90 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs attached. Let the coffee cake cool for about an hour before releasing from the pan. Slice and enjoy!
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Featured Recipe – Eggnog Bread Pudding

New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends. Though she has been honing her cooking skills for years, it wasn’t until she had children that she really appreciated make-ahead recipes that allow her to be a super (busy) mom… and also sit down as a family for delicious meals with minimal effort. This month, Eila is sharing one of her favorite (and totally decadent) holiday brunch recipes, which can also be served as a festive dessert, drizzled with homemade caramel sauce. Eila has adapted this recipe to work with the 2 lb. Sclafani Panettone sold at Walter Stewart’s (which can be found on seasonal rack up by checkout), and she has written this recipe both to be baked in small disposable tins, wonderful for gifting… and in larger baking pans, perfect for gathering as a crowd this holiday season!
Eggnog Bread Pudding
(makes six 4-serving pans or two 13×9” pans*)

  • 2 lb loaf of panettone
  • 9 eggs
  • 6 cups (1 ½ quarts) of eggnog
  • 3 or 4 Tablespoons of vanilla
  • zest of an orange (optional)
  • six 8 x 5 ¼” disposable baking dishes (optional)

Preheat your oven to 350. Cut the panettone into roughly 1″ cubes and place the bread in the baking dish. In a mixing bowl, combine the eggs, eggnog, vanilla and orange zest (if you are adding it) and mix until well blended. Pour eggnog mixture evenly over bread. Let this sit and continue to soak while the oven is warming up. Bake on middle oven rack uncovered for the first half of the baking time, then covered for the second half, so the top doesn’t brown too much.
For six small (8×5 ¼”) disposable baking dishes:
Your cook time will be about 40 minutes.
For two 13×9” baking dishes:
Your cook time will be between 1 hour, and 1 hour 15 minutes.

You’ll know it’s done when a butter knife inserted in the center comes out clean.
This dish can be made-ahead, either fully baked (and then warmed in the oven, covered loosely with foil) or you can pour the egg mixture over the top and pop it into the fridge, and bake it the next day if you want to wow your family/friends/house guests with an absolutely amazing smelling kitchen. If it’s going straight from the fridge into the oven, the smaller pans will take about 1 hour to cook, and the 13×9” pans will take more like 1.5 hours to bake.
The recipe is decadent and delicious, as is. But, I also made it with homemade caramel sauce this year and oh, my goodness it was amazing. If you would like to make the caramel sauce, it takes just a few minutes, and can be whipped up while the bread pudding is baking…
Caramel Sauce
(makes 2 cups, which more than enough…)

  •  1 lb box dark brown sugar (about 3 cups)
  • 2 sticks butter (1 cup)
  • 1 cup heavy cream

In a saucepan, whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and continue stirring with a whisk until sauce is smooth, about 5 minutes. Extra caramel sauce is wonderful served over ice cream!
Here is the recipe in photos, for those who enjoy a visual. I hope your family enjoys this recipe as much as mine does!