Welcome Guest, click here to register

There are few things quite as lovely as enjoying a holiday meal together with family and friends. Sharing family stories, catching up with each other or just taking the time to experience the spirit of the season are key ingredients for fond memories.

And speaking of ingredients, we’ve put together a delicious dinner menu for you to enjoy with your loved ones. From appetizers to desserts, these wonderful recipes go exceptionally well together or can certainly be enjoyed individually.

As always, we wish you the best this holiday season.

Appetizers

Hot Pepper Peach Cheese Cups

ingredients

  • 2.5 ounces soft goat cheese
  • 2 ounces cream cheese, softened
  • 2 teaspoons red bell pepper, cored and minced
  • 1 teaspoon green onion, minced
  • 1/4 cup stonewall kitchen Hot Pepper Peach Jam (or one of our other savory jams)
  • 2 (15-count) packages frozen mini phyllo cups, thawed
  • flat leaf parsley for garnish

directions

  1. Combine the goat cheese, cream cheese, bell pepper, and green onion. Mix until uniform.
  2. Fill each phyllo cup with cheese mixture. Top with Hot Pepper Peach Jam, and garnish with a small parsley leaf. Serve at room temperature.

Pan Fried Maine Lobster Cakes
with Spicy Corn Relish

ingredients

  • 1/4 cup panko breadcrumbs
  • 1 tablespoon red onion, small dice
  • 2 tablespoons red peppers, small dice
  • 2 tablespoons ribs celery, small dice
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/3 pound Maine lobster meat, cooked and roughly chopped
  • salt and pepper, to taste
  • 1 tablespoon parsley, chopped
  • 1/4 cup Stonewall Kitchen Spicy Corn Relish

directions

  1. Combine all ingredients, except Spicy Corn Relish, in non-reactive bowl until well mixed.
  2. Portion into cakes (four 2 oz. cakes or eight 1 oz. cakes). Heat 2 tablespoons olive oil in non-stick pan and sauté until golden brown and heated throughout.
  3. Use Stonewall Kitchen Spicy Corn Relish for garnish.
Side Dishes

Maple Glazed Brussels Sprouts

ingredients

  • 1 pound Brussels sprouts
  • 1 teaspoon salt
  • 2 slices bacon, preferably applewood smoked, cut into 1/2 inch pieces
  • 2 tablespoons butter
  • 1/3 cup Stonewall Kitchen Maine Maple Syrup
  • 1/4 cup pecan halves, toasted (optional)
  • salt and pepper to taste

directions

  1. Trim ends of Brussels sprouts off. Remove any discolored outer leaves. If large cut in half.
  2. Bring 2 quarts of water to a boil. Add salt and Brussels sprouts. Cook until they are just tender, about 5 minutes. Do not over cook. Drain well and set aside. Dry pan.
  3. In the same pan cook bacon over medium to medium-high heat until crisp and brown. Set aside on paper towels. Discard bacon fat.
  4. To the same pan add maple syrup over medium high heat. Add butter and simmer until sauce thickens. Add well drained Brussels sprouts and toss. Add bacon, pecans, and salt and pepper to taste. Serve immediately.

Wasabi Ginger Mashed Potatoes

ingredients

  • 4 large russet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 small onion, small dice
  • 2 tablespoons ginger, minced
  • 1 cup heavy cream
  • 3 tablespoons Stonewall Kitchen Wasabi Mustard
  • 1 stick unsalted butter, cubed
  • salt and pepper, to taste
  • 2 scallions, chopped for garnish

directions

  1. Place cubed potatoes in a large pot. Fill with water to just cover the potatoes. Turn heat on, and allow to simmer until tender, about 10 minutes. Drain the water from the potatoes, and mash.
  2. Heat a sauté pan on medium high heat. Add Oil. Heat one minute more. Sweat the onions and ginger until the onions become translucent, about seven minutes.
  3. Add cream. Do not allow the cream to boil, but make sure it is hot. Add the Stonewall Kitchen Wasabi Mustard and mix thoroughly. Add the butter, and stir until melted.
  4. Pour cream mixture into mashed potatoes and mix thoroughly. Add salt and pepper to taste. Garnish with scallions.
Main Courses

Glazed Baked Ham

ingredients

directions

  1. Preheat oven to 300 degree F.
  2. Place ham in a large roasting pan. Cover tightly with a lid or foil. Cook for approximately 15 minutes per pound.
  3. Remove from oven 30 minutes before the end of the cook time. Brush New England Ham Glaze on the surface of the ham. Return to oven uncovered, brush with additional glaze one or two more times for the remainder of the cook time. Serve warm or at room temperature.

Pan Sauteed Chicken
with Vidalia Onion Fig Sauce

ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • salt and pepper to taste

sauce ingredients

  • 1 tablespoon butter
  • 1 tablespoon shallot, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 1-tablespoon brandy
  • 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce
  • 1/4 cup chicken broth
  • 1/2 teaspoon orange zest, finely grated
  • salt and pepper to taste

directions

  1. Trim and pound chicken breasts to 1/2 inch thickness.
  2. Heat olive oil in a sauté pan over medium-high heat. When hot add chicken breasts and season with salt and pepper. Cook several minutes until golden, then turn chicken and cook until golden on both sides and cooked through. Remove chicken breasts and set aside. Drain off fat.
  3. Add butter to sauté pan over medium heat. Add shallots and sauté until translucent, but not brown. Add ginger and brandy. Cook until brandy reduces and the alcohol is cooked off. Add the Stonewall Kitchen Vidalia Onion Fig Sauce, chicken broth and orange zest. Season to taste with salt and pepper. Reduce heat and simmer 2 minutes.
  4. Serve sauce over chicken breasts with your favorite *rice recipe. This sauce is also delicious on pork.

Stuffed Roast Pork
with Savory Apple Cranberry Sauce

ingredients

  • 2-1/2 lb. boneless pork loin, ask your butcher to make a 1-2 inch cut down the center, or butterfly yourself
  • 1/2 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 tablespoons raisins
  • 2 tablespoons dried cranberries (such as Craisins)
  • olive oil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 cup cranberry juice cocktail

sauce ingredients

  • 2 tablespoons butter
  • 2 tablespoons shallots, finely minced
  • 1 clove garlic, minced
  • 1 1/4 cup cranberry juice cocktail
  • 3/4 cup chicken broth
  • 1/4 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 tablespoons sugar
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon cornstarch
  • 2 tablespoons Tawny Port

directions

  1. Preheat oven to 325 degrees F. Grease a roasting pan.
  2. Make sure excess fat is trimmed from the roast.
  3. In a small bowl combine the Stonewall Kitchen Apple Cranberry Chutney, raisins, and dried cranberries. Spread this mixture down the center cut in the roast. Use butcher twine to tie the roast, making sure the filling stays inside the roast.
  4. Place the roast in the prepared pan. Rub with olive oil. Combine the thyme, salt, and pepper and rub this mixture over the pork. Pour 1/2 cup cranberry juice cocktail into the pan.
  5. Bake the pork roast for approximately 1 hour to 1 hour and 15 minutes (25-30 minutes per pound). Baste with pan juices several times while cooking. Check the meat thermometer for doneness, 135 degrees for medium rare or 150 degrees for medium. Allow roast to “set” for 10-15 minutes before carving into slices.
  6. While the pork is roasting make the sauce by melting the butter in a medium saucepan over medium heat. Add the minced shallots and cook approximately 5 minutes until they are soft and translucent. Add the garlic and continue to cook another minute or so, making sure it does not brown. Add the cranberry juice, chicken broth, Stonewall Kitchen Apple Cranberry Chutney, sugar and thyme.
  7. Simmer for 3-5 minutes. Combine the cornstarch with 1 Tbsp. of water before adding it to the sauce (to prevent lumps). Whisk the sauce as it simmers until thickened. Add the Tawny Port and serve over sliced pork roast.
Desserts

Fudgy Chocolate Raspberry Cake

ingredients

  • 1 cup + 2 tablespoons cocoa powder
  • 2 cups + 2 tablespoons granulated sugar
  • 2 3/4 sticks unsalted butter
  • 1/2 cup stonewall kitchen Seedless Raspberry Jam
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • confectioners’ sugar
  • 1/2 pint of raspberries

directions

  1. Preheat oven to 350 degree F. Butter and flour a 9" round cake pan or spring form pan.
  2. In a large bowl, mix the cocoa and sugar.
  3. Melt butter and jam in a saucepan over low heat, pour over sugar and cocoa mixture and stir until well combined.
  4. After cooling about 5 minutes, add one egg at a time to the mixture and blend until smooth and satiny.
  5. Add flour, salt and vanilla and blend until combined.
  6. Pour batter into prepared pan and smooth top with a spatula.
  7. Bake for 15 minutes. Reduce heat to 325 degree F and continue baking for another 45 minutes or until toothpick inserted in the center comes out with moist crumbs.
  8. Allow to cool in the pan for 1 hour. Cut around the edges and then turn out onto a plate. This cake tends to be very moist and fudgy in the middle. (If it is difficult to get the cake out of the pan, run the bottom of the pan over a stove burner for several seconds).
  9. Let sit another hour, out of the pan, and it will slightly firm up and be easier to cut. Warm the extra jam and brush on the cake. Top with fresh raspberries, dust with confectioners’ sugar and enjoy!

Gingerbread with Pumpkin Caramel Mascarpone Cream

ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 8 tablespoons butter, melted and cooled to room temperature
  • 3/4 cup molasses
  • 3/4 cup light brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg, slightly beaten

pumpkin caramel mascarpone cream ingredients

  • 1/2 cup whipping cream
  • 1 tablespoons granulated sugar
  • 1/3 cup Stonewall Kitchen Pumpkin Caramel Sauce
  • 4 ounces Mascarpone, room temperature

directions

  1. Grease and flour an 8 x 8-inch square pan. Preheat oven to 350 degree F.
  2. Combine dry ingredients for the gingerbread in a medium size bowl and whisk until uniform.
  3. In a free standing mixer fitted with a paddle attachment, or you can use a hand mixer, combine the butter, molasses, brown sugar buttermilk, milk and egg. Mix on low until uniformly mixed. Slowly add the dry ingredients. Mix until just combined.
  4. Pour batter into prepared pan and bake for 30-40 minutes. The gingerbread is done when the top springs back when lightly touched, the edges pull away from the pan and a toothpick inserted in the center comes out clean.
  5. While the cake is baking make the pumpkin caramel mascarpone cream. Whip the cream in a chilled bowl of a mixer fitted with a whisk attachment until soft peaks almost form. Whisk in the sugar. Remove whipped cream to medium size bowl. Whip together the Stonewall Kitchen Pumpkin Caramel Sauce and mascarpone. Gently fold this mixture into the whipped cream.
  6. Serve a generous dollop of Pumpkin Caramel Mascarpone Cream over each slice of gingerbread. Gingerbread can be served warm or room temperature.