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NEW Stonewall Kitchen Products
We are always looking at
creating new and exciting products for our customers, as well as inventive ways
to use them. Here are our newest offerings, as well as many delicious ways to
enjoy them. |
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Chocolate Molten Lava Cake Mix
This new mix has
received top ratings from our "resident" chocoholics! Wonderfully decadent
… yet so easy. |
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Item No. 552631
Chocolate Molten
Lava Cake
Mix |
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bellini
brie
Made with Bellini Jam—an Italian classic with the taste of
white peaches and prosecco, a sparkling white Italian wine, to create a light
and refreshing flavor. |
| ingredients |
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1 sheet |
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frozen puff pastry |
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1 jar |
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Stonewall Kitchen Bellini Jam |
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1 wheel |
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of Brie (skin can be removed if preferred) - 5" wheel |
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1 |
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egg white (optional) |
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| directions |
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1. |
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Preheat oven to 350°F. |
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2. |
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Allow pastry to thaw, and then flour a surface and roll out pastry
until increased in size by 1/3. Move dough to a lightly greased cookie
sheet. |
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3. |
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Place Brie in center of dough, form into a flat circle and indent
the center of the top. |
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4. |
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Pour the entire jar of Bellini Jam into the top of the Brie.
(It’s okay if it overflows.) |
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5. |
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Bring all sides of the dough up to the center top, forming a bag
shape. Carefully gather the dough, pinching tightly above the Brie. |
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6. |
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Brush with egg whites; this will make the finished dough
shine. |
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7. |
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Place in oven and bake 25-30 minutes or until dough is golden
brown. |
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8. |
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Remove and cool for a few minutes. |
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9. |
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With a spatula, transfer the pastry to a large plate and circle
with your favorite crackers. Serve hot. |
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kir royale
sorbet
Made with Kir Royale Jam—modeled after the classic French
cocktail that is full of tart flavor and Parisian flair.
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| ingredients |
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2 cups |
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water |
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¾ cup |
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granulated sugar |
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1 jar |
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Stonewall Kitchen Kir Royale Jam |
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directions |
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1. |
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To make a simple syrup, combine the water and granulated sugar in
a saucepan over medium-high heat. Bring to a boil. |
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2. |
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Reduce heat and stir until the sugar is dissolved. Remove from
heat. |
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3. |
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Place Kir Royale Jam in a food processor. Using a metal blade,
process jam until currants are fine pieces. Add pureed jam to the simple syrup
and mix until uniform. |
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4. |
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Chill for at least 1 hour in the refrigerator. |
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5. |
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Place chilled mixture in an ice cream maker. Process for 30-35
minutes until the sherbet is thick and creamy. |
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6. |
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Freeze in freezer 8 hours or over night before serving.
Can be kept frozen for one week in the freezer. |
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baked french toast
with mimosa orange syrup
Made with Mimosa Jam—created from
the simple blend of oranges and sparkling champagne. |
| ingredients |
| French Toast |
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1 2/3 cup |
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light cream |
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5 whole |
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eggs, slightly beaten |
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3 Tbsp. |
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granulated sugar |
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¼ tsp. |
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pure vanilla |
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a pinch |
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cinnamon and nutmeg |
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1 |
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12 ounce loaf rich egg bread, cut into 1-inch slices |
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1 Tbsp. |
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butter, softened |
| Mimosa Orange
Syrup |
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½ cup |
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Stonewall Kitchen Mimosa Jam |
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2 Tbsp. |
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fresh orange juice |
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1 Tbsp. |
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fresh lemon juice |
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1 Tbsp. |
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butter |
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| directions |
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1. |
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Preheat oven to 400°F. |
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2. |
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In a large bowl whisk together the light cream, eggs, sugar,
vanilla, cinnamon and nutmeg. |
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3. |
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Grease a 9X13 inch pan with butter. Arrange pieces of bread in a
single layer close together. Pour egg mixture over bread. Cover and refrigerate
overnight. |
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4. |
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Pour off extra egg mixture. Sprinkle 1 tablespoon sugar over the
top. Bake 25-30 minutes until golden brown and a toothpick comes out clean when
inserted. Cut into individual portions. |
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5. |
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While the French toast is baking make the syrup by combining the
Mimosa Jam, orange juice, lemon juice and butter in a small saucepan. Heat over
medium heat until jam and butter are melted. Serve over baked French
toast. |
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papaya shrimp and
orzo |
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| ingredients |
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1 lb. |
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orzo pasta |
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2 Tbsp. |
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olive oil |
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1 lb. |
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shrimp, peeled and deveined |
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1 clove |
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garlic, minced |
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1 jar |
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Stonewall Kitchen Papaya Salsa |
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1/3 cup |
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fresh parley, chopped |
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| directions |
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1. |
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Cook orzo pasta per package directions. Drain. |
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2. |
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Heat olive oil in a 12-inch skillet over medium-high heat until
oil is hot and shimmering, but not smoking. |
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3. |
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Add shrimp and sauté until they are just opaque in the
center, about 4-5 minutes. Add the garlic, salt and pepper and sauté
another minute. |
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4. |
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Combine the orzo, shrimp, Papaya Salsa and chopped parsley. Toss
gently and serve hot. |
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cinnamon apple cheesecakes
in puff pastry
made with Cinnamon Apple Jelly - makes 18 small
pastries |
| ingredients |
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1 sheet |
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frozen puff pastry |
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8 oz. |
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Mascarpone cheese |
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1 Tbsp. |
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flour |
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1 whole |
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egg |
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¼ tsp. |
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cinnamon |
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2 Tbsp. |
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granulated sugar |
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½ tsp. |
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vanilla |
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½ cup |
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Stonewall Kitchen Cinnamon Apple Jelly |
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¼ cup |
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walnuts, chopped and toasted |
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| directions |
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1. |
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Preheat oven to 350°F. |
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2. |
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Grease every other cup in a mini muffin tin. |
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3. |
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Roll one sheet of puff pastry on a floured surface to measure 9 x
18 inches. Cut into 18 3-inch squares. Press each pastry piece into each
greased muffin cup allowing edges to drape over the edge of the
cup. |
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4. |
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In a mixer fitted with a paddle attachment mix the Mascarpone
cheese, flour, egg, cinnamon, sugar, and vanilla on medium speed until uniform.
Fill each pastry ¾ full with cheese filling. |
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5. |
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Bake approximately 12 minutes or until the pastry is golden and
the cheese filling is set. |
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6. |
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Top each pastry with about 1 tsp. Cinnamon Apple Jelly and
sprinkle with toasted chopped walnuts, Serve warm. |
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chocolate hazelnut
buttercream frosting
made with Chocolate Hazelnut Sauce - makes 18
cupcakes |
| ingredients |
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1 box |
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Stonewall Kitchen Vanilla Cake Mix |
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3-3/4 cups |
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confectioner's sugar, sifted |
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½ cup |
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butter, softened |
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2-3 Tbsp. |
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milk |
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1 tsp. |
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pure vanilla |
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½ cup |
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Stonewall Kitchen Chocolate Hazelnut Sauce |
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| directions |
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1. |
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Make cake batter according to package instructions. Line 18 muffin
cups with paper liners. Bake cupcakes in a 350°F oven for 15-20 minutes or
until a toothpick tester comes out clean when inserted into the middle of the
cupcake. |
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2. |
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In an electric mixer fitted with a paddle attachment combine the
confectioner's sugar, butter, milk and vanilla. Beat on medium speed 2-3
minutes until light and fluffy. |
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3. |
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Add the Chocolate Hazelnut Sauce and mix until
uniform. |
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4. |
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This recipe makes enough to frost 18 cupcakes, an 8-inch two layer
cake, or a 9 x 13 inch sheet cake. |
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salsa verde
guacamole |
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| ingredients |
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2 med. |
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ripe avocadoes (1 ½ cups), peeled, diced and slightly
mashed |
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1 cup |
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Stonewall Kitchen Salsa Verde |
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½ cup |
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tomatoes, diced |
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2 tsp. |
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lime juice |
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¼-½ tsp. |
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salt |
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½ tsp. |
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ground cumin |
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¼ tsp. |
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garlic, minced |
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| directions |
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1. |
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Place all ingredients in a bowl, gently toss until mixed and
uniform. Serve with tortilla chips. |
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black bean
quesadilla
made with Black Bean Dip - serves 4 |
| ingredients |
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8-8 inch |
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flour tortillas |
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2 Tbsp. |
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Oil (extra light olive oil or vegetable) |
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1 cup |
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Stonewall Kitchen Black Bean Dip |
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½ cup |
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sour cream |
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1 cup |
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shredded cheese (such as Monterey jack, Colby, cheddar or a
combination of these) |
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4 tsp. |
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cilantro, chopped |
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1 tsp |
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fresh grated lime peel |
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Guacamole as garnish (optional) |
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| directions |
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1. |
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Brush one side of a tortilla with olive oil. Lay this side down on
your work surface. |
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2. |
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Spread ¼ cup Stonewall Kitchen Black Bean Dip on prepared
tortilla. Then spread 2Tbsp. sour cream and ¼ cup shredded cheese.
Sprinkle 1 tsp.chopped cilantro and ¼ tsp. grated lime peel over the
bean dip and cheese. Top with another tortilla and brush the top with olive
oil. |
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3. |
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Place the quesadilla in a skillet over medium-high heat. Cook
until the bottom is golden in color, and then flip the quesadilla. Continue
cooking until the cheese is melted and the other side is golden. |
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white bean and artichoke
dip
made with White Bean Dip - serves 8 |
| ingredients |
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1 jar |
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Stonewall Kitchen White Bean Dip |
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1 14-oz. can |
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artichoke hearts, drained and coarse chopped |
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½ cup plus 2 Tbsp. |
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Parmesan cheese, grated |
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1 Tbsp. |
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parsley, chopped |
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| directions |
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1. |
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Preheat oven to 350°F. |
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2. |
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Combine the White Bean Dip, artichoke hearts and ½ cup
Parmesan cheese. Mix well and place in a 2-cup (16 oz.) shallow baking dish.
Sprinkle remaining 2 Tbsp. Parmesan cheese over the top. |
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3. |
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Bake for 20 minutes until hot and bubbly. Garnish with chopped
parsley. Serve with crackers or sliced French
bread.
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Item No. 281302
Black Bean Dip |
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