Mother’s Day is right around the corner, so why not surprise her with this refreshing and delicious dessert from the crafters of quality products at Stonewall Kitchen.
Continue readingSeven Layer Dip
This classic appetizer, based on common ingredients from Tex-Mex cuisine, is always a popular crowd pleaser.
Continue readingBlueberry Cheesecake Squares
Chase away the winter doldrums with the sweet taste of blueberries and the happiness that is cheesecake with these wonderful squares from Stonewall Kitchens.
Continue readingBrownie Trifle
Indulge yourself and your family and friends with this gorgeous dessert from the bakers at Stonewall Kitchen.
Continue readingSalsa Verde Guacamole
Stonewall Kitchen offers this tasty twist on guacamole with the addition of their Salsa Verde. This salsa, created from a traditional Mexican recipe, blends the tart sweetness of tomatillo tomatoes with the distinct character of cilantro for an authentic flavor combination. We suggest Xochitl Corn Chips as the perfect accompaniment to this guacamole for your fall get-togethers or game day spread.
Continue readingAsian Grilled Salmon
Stewart’s is receiving deliveries of ocean fresh, wild seafood from the best and most trusted local supplier. Pair this Stonewall Kitchen recipe for the grill with our locally grown produce for a light and healthy summertime meal.
Continue readingSweet and Sour Cole Slaw
This fresh and simple take on a classic from Stonewall Kitchen is the perfect side for your next cookout and a delicious addition to your Father’s Day BBQ!
Sweet and Sour Cole Slaw
Total prep time 20 min; makes 8 Servings
Ingredients
2 cups red cabbage
2 cups green cabbage
2 cups carrots, shredded
1/4 cup Stonewall Kitchen Red Pepper Jelly
1/3 cup seasoned rice wine vinegar
1/2 teaspoon freshly grated ginger
2/3 cup canola oil
Salt and pepper to taste
Directions
Core the red and green cabbages, remove the outer leaves and shred using a food processor or hand grater.
Shred the carrots.
Place shredded cabbage and carrots in a serving bowl.
In a separate bowl combine the Red Pepper Jelly, rice wine vinegar and ginger. Whisk continuously while adding the canola oil.
Add the oil mixture to the cabbage and toss gently.
Add salt and pepper to taste.
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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
- Steam or boil potato slices until almost tender, about 5 minutes. Drain well.
- 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.
- 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
Maple Pumpkin Bread Pudding
Maple Pumpkin Bread Pudding
- 1 loaf good quality cinnamon raisin bread
- 3 large eggs
- 2 egg yolks
- 1 jar Stonewall Kitchen Maple Pumpkin Butter
- 3/4 cup half and half
- 3/4 cup heavy cream
- 1/4 teaspoon cinnamon
- Zest of 1 orange
- 2 Braeburn or Winesap apples, cored, peeled and diced
- 1 Tablespoon unsalted butter
- Dash of salt
- 3/4 cup pecans, toasted and chopped
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment or foil.
- Lay bread slices on pan and toast for 10-15 minutes until lightly browned.
- Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325 degrees F.
- Butter a 9×13-inch pyrex pan and arrange bread pieces over bottom, slightly overlapping.
- To prepare apples, in a sauté pan melt 1 Tablespoon unsalted butter.
- Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
- Spread apples over the bread. Sprinkle with chopped, toasted pecans.
- To prepare the custard, in a non-reactive bowl whisk together eggs, egg yolks and Maple Pumpkin Butter.
- Add orange zest, heavy cream and half and half. Mix thoroughly.
- Pour custard over bread, nut and apple mixture. And allow to sit for 30 minutes.
- Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
- Bake in a 325 degree F oven for 35-45 minutes, checking for doneness after 35 minutes, by inserting knife in center. If the knife comes out clean, bread pudding is done.
- Serve warm with softened vanilla ice cream or softly whipped cream
Courtesy of Stonewall Kitchen