Twice each year at Stonewall Kitchen we send our new products that we have been working so diligently to develop out into the world. It’s an exciting time full of hard work and anticipation, but it also presents a bit of a problem: How do you choose your favorite? Are you even allowed to have a favorite? To me, it all feels a little like being asked to choose your favorite child. I have now, in fact, been asked to make that choice that no one wants to make. In order to avoid making any of our new “children” feel less than loved, I have decided to highlight several of our newest products that I have been sneaking out of the R&D lab and into my lunch.
Blueberry Lemon Pound Cake with Blueberry Lemon Shrub Glaze
Shrubs are traditionally used as a base for cocktails or mocktails. They are made by combining fruit with sugar and apple cider vinegar so they are naturally sweet and sour, just like every kid I know. While this tends to create chaos for parents, it happens to provide an amazing foundation for any drink. Just mix together equal parts shrub and your favorite spirit, pour over ice, then top off with club soda.
This sweet and sour profile also lends itself very well to food applications like vinaigrettes, sauces, or glazes. Like that sweet and sour child that adds spice to any dull moment, the shrubs can add a punch of flavor to any dish. Simply combine 2 ounces of our Strawberry Mint Shrub with 1 ounce Extra Virgin Olive Oil and 1 ounce lemon juice. Add a large pinch of freshly cracked black pepper and kosher salt to taste, and use to dress your favorite salad. If blueberry is more your thing, try cooking down 1 tablespoons of our Blueberry Lemon Shrub and 1 tablespoon of smashed blueberries together in a small pot with a lid. Then whisk together with 1 cup of powdered sugar and use to glaze doughnuts, muffins, or pound cake.
Everything Scone Salmon Sandwich
These scones are so easy to make and can be eaten any time of day. They are so good on their own, it’s almost a shame to change anything about them. Sometimes, though, you can help your little ones to improve what is already there. To make these sandwiches, just split your scone like a biscuit, spread a little cream cheese and top with a slice of smoked salmon for a decadent treat. The sweetness from the cream cheese and the smoke from the salmon complement the savory everything seasoning and are a great match for the chives that are baked right into the scone.
Mushroom Crusted Pork Tenderloin
These spicy and satisfying stuffed mushrooms are totally addicting, and so simple to make. Like the youngest child that crashes head first into everything, these are bold and flavorful, and are known to disappear fast. They are excellent as an appetizer or a party snack, but can also be used to create a dinner centerpiece. Using our new Air Fryer Spicy Italian Stuffed Mushrooms, prepare stuffing as directed but do not stuff mushrooms. Next, trim and season a whole pork tenderloin with kosher salt. In a large pan, sear the whole tenderloin over high heat until the outside is browned. Remove from heat and allow to cool for ten minutes. Slice medallions 1 – 2 inches thick, the pork should not be fully cooked at this point. Place the medallions on a sheet tray with a cut side facing up. Pile a little cheese and a generous amount of the mushroom stuffing on top of each medallion and cook in the air fryer at 350˚F for about 8 minutes, or until pork is cooked to your liking. While the pork is cooking, slice the remaining mushrooms and sauté on medium-high heat in the same pan you used to sear the pork. Once the mushrooms are cooked, deglaze with a splash of white wine then add cream and bring to a simmer. Reduce to a sauce consistency and add salt and pepper to taste. Pour mushroom cream sauce down on a plate then place the mushroom-crusted pork tenderloin on the plate. Garnish with some fresh parsley or thyme.
Crispy Potato Salad with Goat Cheese
This creamy and tangy condiment has you covered on all fronts. It is like the child that doesn’t force you to choose because they play well with everyone. The Scallion Aioli provides a great foundation for sandwiches or potato salads, and it can also stand on its own as a dipping sauce for roasted potatoes, veggies or even wings. The next time you make grilled cheese spread aioli on one side of each piece of bread, and place the bread with the aioli-side down in a pan over medium heat. Add cheese and a slice of ham to each piece of bread and allow cheese to melt. Carefully sandwich the two pieces together for an epic grilled cheese.
If you really want to impress, try making crispy potato salad with goat cheese and peppers. Boil small red potatoes in salty water just until tender, then remove from water and allow to cool. Once cooled, use the palm of your hand or the bottom of a glass to smash gently. Preheat your oven to 425˚F and prepare a baking sheet with foil. Place the potatoes in a single layer on the baking sheet and drizzle generously with olive oil. Bake for about 20 minutes, or until potatoes are golden brown and crispy. Allow to cool slightly, then toss with the Scallion Aioli. Garnish with crumbled goat cheese, a mix of thinly sliced hot and sweet peppers, and more chopped scallions.
I hope that was an informative and totally unbiased introduction to some of our newest food items. They are all so delicious, and also so easy to use. Come by and check them out, we won’t tell anyone if you have a favorite!
