Countdown to the Holidays - Tip of the Day

Our Staff's Favorite Appetizer Recipes

Employees here at Stonewall Kitchen generally gain a few pounds when they first come to work here. Samples are everywhere and we use our staff as a focus group when it comes to trying new products and recipes. "Try this please and let me know what you think" is heard several times a day … so we all learn very quickly to take tiny bites of each thing so we don't fill up too quickly!

This year we asked several to give us their very favorite appetizer recipes, dishes that are easy to make and perfect for the holidays. Here are the ones they gave us for you to try. You can be assured each one is incredible if our staff says so!

Apple Jalapeño Jelly Meatballs
Laura Duncan, Marketing Director

Cranberry Horseradish Bacon Dip
Hannah McKinney, Account Executive

Serves: 8
Ingredients
	1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
	1 jar Stonewall Kitchen Apple Jalapeño Jelly
Directions
1.	Thaw, if frozen, the meatballs. Place in a sauce pan. Add Apple Jalapeno Pepper Jelly. Heat. Serve immediately.

Serves: 8
Ingredients
	8 ounces cream cheese, softened
	1/3 cup Stonewall Kitchen Cranberry Horseradish Sauce
	1/4 cup bacon, crumbled
	3 Tbsp. scallions, chopped
	1/4 tsp. salt
Directions
1.	Combine all ingredients and mix until uniform. Serve with crackers, pretzels or baguette slices.

Hot and Sour Bar Nuts
Judi Delaney Shirley, Quality Control Manager

Jalapeño Poppers
Richard Buckley, Cooking School Assistant Manager


Ingredients
	1/2 cup brown sugar
	1/4 lb. butter
	1 ½ lbs. mixed nuts
	3 Tbsp. Maine Maple Champagne Mustard
	2 Tbsp. soy sauce
	1 Tbsp. curry powder
	1 Tbsp. powdered ginger
	1 tsp. black pepper
	1 tsp. salt
	1 tsp. cinnamon
	1/2 tsp. cayenne pepper
Directions
1.	In a heavy bottomed saucepan melt the butter and brown sugar.
2.	Add remaining ingredients and mix well.
3.	Pour nuts onto a lightly oiled cookie sheet. Bake at 300 degrees until lightly crisped and brown, about 35 minutes.
4.	Remove pan from oven and cool completely. Break up mixture with your hands and serve.

Serves: About 1 dozen
Ingredients
	6 jalapeño peppers, cut in half and seeded
	1/2 cup cream cheese
	Stonewall Kitchen Red Pepper Jelly
Directions
1.	Place prepared jalapeño peppers on a foil lined baking pan, cut side down.
2.	Place pan under broiler and cook peppers until charred and tender.
3.	Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt.
4.	Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.
Recipe Tips If grilling the Jalapeño Poppers: Cut peppers in half and remove seeds. Fill with cream cheese. Place peppers on a hot grill and cook until the jalapeño peppers are charred and tender. Top with Stonewall Kitchen Red Pepper Jelly and serve warm.

Tangerine Teriyaki Salmon Cakes
Sharon Decato, HR Director

Baked Brie In Puff Pastry
Kelly Blanchard, D to C Director

Serves: 4 to 6
Ingredients for cakes
	2 lbs. Salmon Filet, boneless and skinless
	2 cups Panko Breadcrumbs (+/-)
	1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce
	1/3 Cup Stonewall Kitchen Tangerine Marmalade
	Salt and Pepper to taste
	3 eggs, beaten lightly
	Vegetable oil for frying
Ingredients for sauce
	Remaining jar of Tangerine Marmalade
	1 cup sour cream or non-fat/non flavored yogurt (drained well)
	Zest of 2 tangerines (orange zest may be substituted)
Directions for cakes
1.	Mince salmon medium fine and put in mixing bowl.
2.	Add breadcrumbs, teriyaki sauce, tangerine marmalade and salt and pepper to taste.
3.	Add lightly beaten eggs and check for consistency. The salmon mixture should be a little moist but not too wet. Add more breadcrumbs if it is too moist.
4.	Form into 4 to 6 oz. patties for dinner size portions or into 2 oz. patties for appetizer portions.
5.	Heat vegetable oil in a shallow skillet and panfry on one side until golden brown. Turn patties over and continue cooking until other side is golden brown also. For appetizer portions, flip and cook for only 2 more minutes to prevent overcooking.
Directions for sauce
1.	Mix all ingredients together and allow to chill.
Recipe Tips For a savory sauce- Mix together 1/2 cup mayonnaise, 1 tablespoon capers and 1/4 cup Stonewall Kitchen Wasabi Mustard or your favorite Dijon mustard.

Serves: 8
Ingredients
	1 sheet of Pepperidge Farm Frozen Puff Pastry
	1 jar of Stonewall Kitchen Old Farmhouse Chutney or Stonewall Kitchen Apple Cranberry Chutney
	1 5" wheel of Brie (skin can be removed if preferred)
	Optional: 1 egg white
Directions
1.	Preheat oven to 350°F.
2.	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.
3.	Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.
4.	Pour the entire jar of Old Farmhouse Chutney or Apple Cranberry Chutney into the top of the Brie. (It's okay if it overflows.)
5.	Bring all sides of the dough up to the center top, forming a bag shape.
6.	Carefully gather the dough, pinching tightly above the Brie. Be creative in forming your pastry. You may want to pre-cut a strip of dough from the rolled-out pastry to form a false ribbon around the neck of your bag.
7.	Brush entire bag with egg whites; this will make the finished dough shine.
8.	Place in oven and bake for 25-30 minutes or until dough is golden brown.
9.	Remove and allow to cool for a few minutes.
10.	With a large spatula, transfer the pastry to a large plate and circle with your favorite crackers. Serve hot.

Goat Cheese and Pesto Torta
Jerry Lewis, Facilities Manager

Roasted Garlic Onion (or chutney) Cheese Ball
EVERONE'S FAVORITE

Serves: 8-10
Ingredients
	2 - 5.3 oz. Soft goats milk cheese
	1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
	1/2 cup oil packed sun dried tomatoes, drained and chopped
	1/4 cup toasted pine nuts*
	1/4 cup shredded or grated Parmesan cheese
Directions
1.	Preheat oven to 350 degrees F.
2.	In a 24 ounce baking dish spread the goat cheese. Then layer the Basil Pesto, chopped sun dried tomatoes, pine nuts, ending with Parmesan cheese.
3.	Bake for approximately 20 minutes, until the dip bubbles. Serve with French bread toasts or crackers.
Recipe Tips * There are two ways you can toast pine nuts. One is by placing the pine nuts in a small skillet over medium high heat on a stovetop. Toss or stir the nuts continuously, to prevent burning, until they are golden brown in color. The other way would be to place the nuts in a baking pan and bake approximately 5 minutes in a 350 degree F oven. Watch the nuts closely because once they begin to brown they go quickly.

Serves: 8
Ingredients
	16 ounces cream cheese
	1/4 cup Roasted Garlic Onion Jam or any Chutney
	dash of pepper
	1 ½ cups Monterey Jack cheese
	1/2 cup chopped pecans
Directions
1.	Mix together the cream cheese, Roasted Garlic Onion Jam or Chutney and the pepper.
2.	Fold in the Monterey Jack cheese.
3.	Form mixture into a ball, and roll it into the pecans. Refrigerate for at least 2 hours.
4.	Garnish with a sliced apple.

Enter e-mail address for periodic events and offers:

ABOUT SSL CERTIFICATES