| Our New Cookbooks |
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| Please download the sell sheet to order copies for your
store. |
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| Preserves |
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| Curd |
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Rich, sweet and creamy our new Key Lime Curd
is bright with tart flavor. The distinctive flavor of the tiny key limes make
this traditional English spread the perfect topping for warm scones or
biscuits. Add a dollop to freshly baked pound cake for a sensational
dessert.
Key
Lime Curd
item# 161002 (11.5 oz jar) - 12 per
case/$39.00 |
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| Fruit Butters |
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| Dessert Baking Mixes |
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Back in the early days of Stonewall Kitchen
when we were at the local Farmers Market every Saturday morning, we brought
quite a few baked goods along to sell. These White Mountain Chocolate Chip
Cookies sold out every time. They are a mouth-watering, easy-to-make cookie
loaded with white, dark and milk chocolate chips … what could be more
delicious?
White
Mountain Chocolate Chip Cookie
item# 552869 (13.3 oz box) - 12 per
case/$48.00 |
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| Down East Crackers - Regular 5 oz
Size |
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| Cheese Straws & Potato
Sticks |
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| Pasta Sauces |
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| Grill Gift |
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This great gift package is filled with
everything the "grill master" needs for BBQ season. Two of our fantastic Spice
Rubs and bottles of our Maple Chipotle Grille Sauce and Honey Barbecue Sauce
make up this fun kit that is the perfect gift for any time of year.
Ultimate
Grill Kit
item# 190495 (1 kit) - 6 per
case/$108.00 |
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| Sauces |
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The sweetness of fresh pineapple is
complemented by sassy ginger in this sauce that is an essential for any cook.
We've added just a bit of heat that comes through clearly from the cayenne
pepper. This one's great with chicken, pork or fish. We spoon it into rice, add
a little grilled chicken and some chopped veggies for an incredible meal in
minutes.
Pineapple
Ginger Sauce
item# 131142 (11 fl oz bottle) - 12 per
case/$42.00 |
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| Fine Home Keeping
Products |
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| Garden Hand Care |
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| Batter Bowls |
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Stoneware batter bowls measure 7¾"
dia., 5¼"H and are dishwasher and microwave safe.
Light
Blue
item# 573379 (1 bowl) - 4 per case/$50.00
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| Merchandising & Display |
| We have many point of sale and promotional materials
available in order to help you reach your guest effectively. Signage can be
downloaded here to mark special
savings or notables about Stonewall Kitchen or Barefoot Contessa Pantry
items. |
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display units |
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Increase your sales with our beautifully branded Stonewall
Kitchen Display Unit. Easy to merchandise, conveniently shipped and minimal
assembly required. Shipping charges excluded in cost per unit pricing schedule.
Calculated order cost excludes promotions, discounts, samples or shipping
expenses. Display units ship directly from the manufacturer. Please allow 2-3
weeks for delivery. Please call for additional information.
item #
220301 |
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Adjustable shelves that are great for
sampling |
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Hand-painted sign with gilt lettering |
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Shipped via common carrier |
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Dimensions: 24"W x 19"D x 81"H |
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Price break based on purchase of Stonewall Kitchen
product only (excludes all Barefoot Contessa Pantry products) |
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Cost (per order, per unit) |
| $3,000 and above |
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Free |
| $2,500 - $2,999 |
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$275 |
| $2,000 - $2,499 |
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$350 |
| $1,500 - $1,999 |
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$425 |
| 4 cases - $1,499 |
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$500 |
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recipe card holders |
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Table Top Display
Holds 12 recipes, rotates
360°, measures 24"H x 12"W
item # 220300 -
$125.00
Hanging Display - New
Holds 7 recipes, can be mounted on our
display unit or your in-store fixture
item # 220311 - $15.00 |
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shopping bags |
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Our recycled craft paper shopping bags are available to
purchase for your stores. Made from 100% recycled paper.
Medium size
measures 9"W x 5.75"D x 13.5"H.
item # SGM00066 250/case;
$62.50
Small size measures 8"W x 4.75"D x 9.875"H.
item # SGM00065
250/case; $62.50 |
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napkins |
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These branded napkins are ideal to use when demonstrating our
incredible products. The classic style works in any setting and adds a
finishing touch to your display.
item # 577000 250/bundle;
$11.00 |
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taster spoons |
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These tasting spoons are ideal tools for your in-store demo
needs.
item# 577615 250 spoons/bag; $6.50 |
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shelf talkers |
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Take advantage of our Shelf Talkers to draw attention to
Stonewall Kitchen products in your display. Updated with eye-catching imagery.
item # 220101; free |
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window decal |
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An easy and attractive way to let your customers know where to
find the very best. Removable decal, 6½"H x 12"L.
item #
220303 |
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recipe cards |
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The tool that you and your customers will love! Stonewall
Kitchen Recipe Cards are fantastic for displaying demo recipes and as
give-aways for customers! Available for many of our favorite recipes featuring
Stonewall Kitchen products, our recipe cards are available for $1.00/bundle of
25. See our Order Form for detailed ordering information. |
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| Quick Tips, Recipes & Demo Ideas |
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Cream Cheese and Crab Cocktail
Spread |
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Ingredients |
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· |
8 ounces cream cheese, room
temperature |
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· |
½ cup Stonewall Kitchen Lemon Dill, Tequila
Lime, or New England Cocktail Sauce |
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3 ounces fresh crabmeat |
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2 tablespoons green onion, chopped |
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1 tablespoon fresh parsley, chopped |
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Directions |
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1. |
Spread the cream cheese over the bottom of a
serving dish. Spread cocktail sauce over cream cheese. Sprinkle crab over
cocktail sauce. Garnish with green onion and parsley. |
| 2. |
Serve with crackers. |
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Major Grey Baked Brie |
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Ingredients |
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· |
1 sheet Pepperidge Farm® Frozen Puff Pastry,
thawed |
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¼ cup Stonewall Kitchen Major Grey's
Chutney |
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1 5" wheel of Brie |
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1 egg white |
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1 tsp. water |
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Directions |
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1. |
Preheat oven to 350°F. Lightly grease a baking
sheet. |
| 2. |
Flour a surface and roll the dough into a 13" square and
place onto the prepared baking sheet. |
| 3. |
Cut through the skin of the Brie by running a knife
around the top ¼-inch in from the edge. Gently remove the skin forming a
shallow cup to hold the chutney. |
| 4. |
Place the Brie in the center of the pastry. |
| 5. |
Spoon 1/4 cup of Stonewall Kitchen Major Grey’s
Chutney over the Brie. |
| 6. |
Forming a bag bring the sides of the pastry up to the
center top of the Brie round. Trim off any excess. Carefully press the dough
onto the Brie and pinch tightly at the top to seal. |
| 7. |
Whisk together the egg white and water. Brush over the
entire bag. |
| 8. |
Bake 25-30 minutes until the dough is golden
brown. |
| 9. |
Cool and serve with French bread toasts, sliced apples
and crackers. |
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Pesto Ricotta Pizza |
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Ingredients |
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· |
1 large partially baked pizza crust, such as
Boboli |
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3/4 cup ricotta cheese |
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1/2 cup Stonewall Kitchen Basil Pesto |
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2 cups shredded mozzarella cheese |
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1/4 cup grated Parmesan cheese |
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2 plum tomatoes, sliced and seeded |
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1/2 cup sliced green, red or yellow bell pepper (or
combination of all three) |
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1/4 cup sliced black olives |
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Directions |
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1. |
Preheat oven to 450 degrees F. |
| 2. |
In a small bowl combine the ricotta cheese and milk.
Spread over pizza crust. |
| 3. |
Top ricotta cheese with the pesto, then layer the
mozzarella and Parmesan cheeses, vegetables and olives. |
| 4. |
Bake pizza pie on a pizza stone or cookie sheet for 8-10
minutes, or until the cheese melts and bubbles. |
| 5. |
Top with fresh ground pepper and parsley flakes. Serve
immediately. |
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Raspberry Liqueur Hot Fudge Layer
Cake |
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Ingredients |
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· |
2 cups sugar |
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· |
2 cups flour, sifted to remove any
lumps |
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· |
1 tsp. baking soda |
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1/4 tsp. salt |
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1/2 cup butter |
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1/2 cup shortening |
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1 cup water |
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4 Tbsp. cocoa powder |
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½ cup buttermilk* |
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2 eggs, slightly beaten |
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1 tsp. vanilla |
| For Frosting |
| · |
8 ounces mascarpone cheese, room temperature |
| · |
4 ounces cream cheese, room temperature |
| · |
1/4 cup butter, room temperature |
| · |
1/4 cup Stonewall Kitchen Raspberry Liqueur Hot Fudge
Sauce |
| · |
1 cup confectioners’ sugar |
| · |
1/2 tsp. pure vanilla extract |
| · |
1/4 cup butter, room temperature |
| For Glaze |
| · |
1/2 cup Stonewall Kitchen Raspberry Liqueur Hot Fudge
Sauce |
| · |
Powdered Sugar |
| · |
2 Tbsp. heavy cream |
Directions |
|
1. |
Preheat oven to 325 degrees F. Grease and flour
two 9-inch round cake pans. |
| 2. |
In a large bowl, combine the sugar, flour, baking soda
and salt. Whisk until uniform. |
| 3. |
In a small saucepan combine the butter, shortening,
water and cocoa powder. Heat over medium low heat until the butter and
shortening melt and the mixture comes to a simmer. Occasionally whisk while
heating until ingredients are combined. |
| 4. |
In a small bowl whisk together the buttermilk, eggs and
vanilla. |
| 5. |
Add both wet mixtures to the flour mixture, stirring
until just combined. Pour batter into prepared baking pans. Lightly tap the
pans to remove air bubbles. Bake in preheated oven for 25-35 minutes until cake
is firm in the center and a toothpick tester comes out clean. Cool cakes on a
wire rack 10 minutes before removing the layers from the pans. Cool
completely. |
| 6. |
For the frosting use a mixer fitted with a paddle on
medium speed and combine the mascarpone, cream cheese, and butter until uniform
and fluffy. Add the Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce,
confectioners’ sugar, and vanilla, mix well. |
| 7. |
For the glaze heat the Stonewall Kitchen Raspberry
Liqueur Hot Fudge Sauce and cream in a medium saucepan over low heat. Whisk
until combined. Set aside to cool. |
| 8. |
To assemble cake place one cake layer on serving plate.
Coat with frosting. Make two concentric rings of raspberries, one near outer
edge and another towards the center. Place the other cake layer on top. Pour
the glaze over the top of the cake allowing some to drip down the sides. Top
with additional raspberries. |
* Recipe Tip: If you don't have buttermilk,
1/2 teaspoon lemon juice can be added to milk as a substitute. |
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Peach Bellini Shortbread Bars |
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Ingredients |
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· |
1 cup butter, room temperature |
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1/2 cup sugar |
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· |
1 teaspoon pure vanilla extract |
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· |
2 cups flour |
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1/4 teaspoon salt |
| · |
3/4 cup Stonewall Kitchen Bellini Brunch Jam |
| · |
1/2 cup Sliced almonds |
|
Directions |
|
1. |
Preheat oven to 375 degrees F. *Grease a 9 X 13
inch pan. |
| 2. |
In a mixer fitted with a paddle attachment, cream the
butter and the sugar until light and fluffy. Add the vanilla and mix. Add the
flour and salt; blend until crumb mixture is formed. Spread the shortbread
dough evenly in the prepared pan. Spread the Bellini Brunch Jam over dough
within ½ inch of the edge. Sprinkle almonds over the jam. |
| 3. |
Bake for 20-25 minutes until dough is golden brown and
bars are cooked in the center. Cool on a rack. Cut into bars. |
Recipe Tip: To make cutting the bars easier,
line the greased pan with either foil or parchment paper making a sling with
edges hanging over the sides. Continue following the directions listed above.
When bars are cooled remove the bars by grabbing the foil or parchment paper
and place on a cutting surface. Cut the bars and serve. |
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Brown Sugar Strawberry Sour Cream
Cake |
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Ingredients |
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· |
1 cup unsalted butter, room
temperature |
|
· |
1 cup light brown sugar |
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· |
1 cup white sugar |
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· |
5 large eggs, room temperature |
| · |
2 1/2 cups all purpose flour |
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1 tsp. baking soda |
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1/2 tsp. cinnamon |
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1/8 tsp. salt |
| · |
1 cup sour cream, room temperature |
| · |
1 cup Stonewall Kitchen Strawberry Jam |
| For the Filling |
| · |
8 oz mascarpone cheese |
| · |
1 cup whipping cream |
| · |
2 Tbsp Confectioners’ sugar |
| · |
1 Tbsp. Orange liqueur or 1tsp. vanilla
extract |
| · |
2 pounds fresh strawberries |
| · |
Fresh mint to garnish |
| · |
Confectioners’ Sugar for dusting |
Directions |
|
1. |
Preheat oven to 325 degrees F. |
| 2. |
Line the bottom of two 9 inch cake pans with wax paper.
Butter the bottom and sides of the pans. |
| 3. |
In a large bowl cream together butter, brown sugar and
white sugar. |
| 4. |
Beat together the five eggs and add to the butter
mixture. Mix well. |
| 5. |
In a separate bowl sift together flour, baking soda,
cinnamon and salt. |
| 6. |
Alternate adding one third of the dry mix and one third
of the sour cream into the butter mixture blending just until
incorporated. |
| 7. |
Once dry mix and sour cream have been added, stir in
Stonewall Kitchen Strawberry Jam. |
| 8. |
Bake for 40 minutes or until done. Cake will spring back
when touched in the center. Cool cakes in the pan on a wire rack approximately
15-20 minutes then remove cakes from pans and allow to cool
completely. |
| For the Filling |
| 1. |
In a cold bowl combine whipping cream,
confectioners’ sugar and orange liqueur. Beat until cream forms soft
peaks. |
| 2. |
Soften the mascarpone cheese then stir in 1/2 to 3/4
cups of the whipped cream. Chill. |
| 3. |
Set aside three strawberries of similar shape and size.
Slice remainder of strawberries. Chill strawberries until ready to
use. |
| 4. |
Slice each cooled cake in half horizontally. Place first
slice onto a platter. |
| 5. |
Spread 1/4 of the whipped cream filling onto the top of
the cake then top with one third of the sliced strawberries. Repeat with the
next two layers. |
| 6. |
Place the last layer on the cake and dust with
confectioners’ sugar. Spread remaining ¼ of the whipped cream
filling onto the top layer and garnish with the three reserved strawberries and
fresh mint. |
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| Awards & Accolades |
AmericasMart Best of Atlanta 2009
WINNER -
Best Condiment: Maple Chipotle Grille Sauce
WINNER -
Best Jam/Preserve: Wild Maine Blueberry Jam |
|
Both Stonewall Kitchen and Barefoot Contessa products have been
awarded top honors by the NASFT (National Association for the Specialty Food
Trade).
We are all extremely excited about this accolade as there
were close to 1,500 submissions across 32 categories. |
|
2008 NASFT Sofi Awards Competition
WINNER -
Outstanding Salad Dressing: Balsamic Fig Salad
Dressing
WINNER - Outstanding Jam, Preserve, Honey or Nut
Butter: Bellini Brunch Jam
WINNER - Outstanding Jam,
Preserve, Honey or Nut Butter: Barefoot Contessa Lemon
Curd |
|
| Product of the Month |
Order one or more cases of these Products of the Month and save
10% on those cases during their featured month. Also receive one free sample
for demos and 25 recipe cards* for each case ordered.
* Product of the
Month recipe cards are only available on select items |
|
|
| To Order Call 1.888.326.5678 or Visit
www.StonewallKitchen.com\order |
| |
