Posts Tagged ‘recipe’

A Decadent Valentine’s Day Treat

Monday, February 1st, 2016

Casual Entertaining Tips

Here’s a recipe for a Flourless Chocolate “Turtle” Cake that uses our popular Stonewall Kitchen Sea Salt Caramel Sauce. This would make a fantastic Valentine’s Day treat for your sweetheart!

Flourless Chocolate "Turtle" Cake

Recipe courtesy of Stonewall Kitchen

Flourless Chocolate “Turtle” Cake

Serves 12-14

Ingredients:

  • 1 pound bittersweet or semisweet chocolate, coarsely chopped
  • 10 Tablespoons unsalted butter, cut into 10 pieces
  • 5 egg yolks
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 Tablespoon sugar
  • 1 jar Stonewall Kitchen Sea Salt Caramel Sauce
  • Sea salt or toasted pecans for garnish, optional

Directions:

  1. Preheat oven to 325 degrees F. Grease an 8 X 2-inch round pan and line the bottom with parchment paper. Have all ingredients at room temperature.
  2. Combine the chocolate and butter in a double boiler, heat and stir often until the chocolate and butter are warm, melted and smooth. Remove from heat and whisk in the egg yolks.
  3. With a mixer fitted with the whisk attachment beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and beat until the peaks are stiff, but not dry. Fold the egg whites into the chocolate mixture a quarter at a time.
  4. Scrape the batter into the prepared pan. Place the pan into a shallow baking dish. Fill the baking dish with hot water until it reaches halfway up the outside of the cake pan. Be careful to make sure the water does not get into the cake batter.
  5. Bake the cake for exactly 30 minutes; the top will have a thin crust and the interior will still be gooey.
  6. Set the pan on a cooling rack and cool completely. Refrigerate overnight.
  7. To unmold, slide a knife around the cake to detach it from the sides of the pan. Invert the pan and remove the parchment paper. Turnover onto serving dish.
  8. Top with Sea Salt Caramel Sauce and garnish with sea salt or pecans, if desired.

TOASTED COCONUT AND BANANA WAFFLES

Monday, March 3rd, 2014

Entertaining-Made-Easy

Mini Pancake StacksIngredients

1 large egg
2/3 cup milk
1 cup Stonewall Kitchen Toasted Coconut Pancake & Waffle Mix
3 tablespoons butter, melted
1/3 cup banana, thinly sliced and quartered
1/2 cup whipping cream
Mango, peeled and sliced
Toasted coconut (optional)
Confectioner’s sugar

Directions

Beat egg and milk together.
Add dry mix and blend well.
Stir in melted butter and banana.
Ladle onto greased hot waffle iron and remove when golden brown.
Whip cream to soft peaks and sweeten with sugar. Top waffles with whipped cream, sliced mango, toasted coconut and dust with confectioner’s sugar.

stonewall kitchen toasted coconut pancake mix

Stonewall Kitchen Toasted Coconut Pancake Mix

MINI PANCAKE STACKS

Wednesday, February 5th, 2014

Entertaining-Made-Easy

Mini Pancake StacksIngredients

1 large egg
3/4 cup whole milk or buttermilk
1 cup Stonewall Kitchen Buttermilk or Farmhouse Pancake & Waffle Mix
1 tablespoon butter, melted
Stonewall Kitchen Lemon Curd
12 Raspberries
12 Blueberries
24 Small mint leaves
24 Toothpicks
Confectioner’s sugar

Directions

Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.
Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

*Other ideas for mini stacks- Stonewall Kitchen Maple Pancake & Waffle Mix stacked and topped with bacon and maple syrup Stonewall Kitchen Double Chocolate Pancake & Waffle Mix topped with one of our chocolate jams and a raspberry

RECIPE: BUFFALO CHICKEN DIP

Tuesday, January 7th, 2014

Entertaining-Made-Easy

Here’s a delicious recipe for game-day parties that’s easy, yet sure to WOW!

Buffalo Chicken Dip featuring Stonewall Kitchen Buffalo Chicken Sauce

Buffalo Chicken Dip featuring Stonewall Kitchen Buffalo Chicken Sauce

Ingredients

1 Tbsp. olive oil
1/2 cup red bell pepper, cored, 1/4-inch dice
1/4-1/2 cup Stonewall Kitchen Buffalo Wing Sauce
4 oz. cream cheese
1/4 cup sour cream
1 cup cooked chicken, finely chopped
2 Tbsp. scallions, finely chopped
1/2 cup fresh spinach, chopped
1/2 cup shredded cheddar cheese
Tortilla chips

Directions

Heat olive oil in a 1-quart saucepan over medium heat. Add red bell pepper and saute until tender.
Add Buffalo Wing Sauce, cream cheese and sour cream. Stir until cream cheese is melted.
Add chicken, scallions, spinach and cheddar cheese. Stir until cheese is melted. Serve hot with tortilla chips.

Cranberry Horseradish Bacon Dip

Wednesday, November 27th, 2013

Entertaining-Made-EasyHere’s a quick, zesty dip you can whip together for last-minute guests this holiday season!

Cranberry Horseradish Bacon Dip made with Stonewall KitchenIngredients

8 ounces cream cheese, softened
1/3 cup Stonewall Kitchen Cranberry Horseradish Sauce
1/4 cup cooked bacon, crumbled
3 tablespoon scallions, chopped
1/4 teaspoon salt

Directions

Combine all ingredients and mix until uniform. Serve with crackers, pretzels or baguette slices.

Serves 4–6

Easy Coq Au Vin

Friday, September 20th, 2013

Entertaining-Made-EasyHere’s a great mid-week recipe that looks extravagant, but is easy to prepare with just a few ingredients. Serve it over buttered egg noodles or mashed potatoes. Yum!!

Stonewall kitchen coq au vin

Easy Coq Au Vin

Ingredients

3 1/2-4 1/2 pounds chicken pieces, bone in, skin on
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
Stonewall Kitchen Coq Au Vin Simmering Sauce
Chopped parsley for garnish

Directions

1. Pat chicken pieces dry and season with salt and pepper.
2. Heat olive oil and butter in a large straight sided saute pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and cook until golden brown and crisp on all sides. Remove all but 2 tablespoons of fat.
3. Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid and simmer an additional 15 minutes.
4. Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.

Serves 4–6

Monday, June 24th, 2013

Entertaining-Made-EasyThis recipe is always a crowd-pleaser when we entertain! It’s great to set out while guests are arriving and final preparations are being made to your main course.

Stonewall Kitchen Goat Cheese Green Chile Quesadillas

Stonewall Kitchen Goat Cheese Green Chile Quesadillas

Ingredients

1 package small flour tortillas (8 to package)
3 oz. mild soft goat cheese
6 oz. Monterey cheese or queso fresco, shredded or crumbled
1 can chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa Verde
2 scallions, finely chopped
1/2 cup cilantro leaves
2 tablespoons finely chopped pickled jalapenos (optional)
2 tablespoons vegetable oil
1 8 oz. container sour cream (garnish)
salt and pepper to taste
1 jar Stonewall Kitchen Spicy Corn Relish

Directions

Grill tortillas on a hot grill until golden on each side, or heat on a sauté pan lightly greased over medium-high heat. Add a tortilla cooking it on each side until golden. Repeat for remaining tortillas. Preheat the oven to 375°F. Line 2 baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray. Arrange two tortillas on each pan side by side. Sprinkle 1/8th of the Monterey jack cheese or queso fresco over each tortilla. Dot each tortilla with 1/4th of the goat cheese, top with 1/8th of the Monterey jack or queso fresco, sprinkle with 1/4th of the green chilies, Stonewall Kitchen Spicy Corn Relish, cilantro, jalapenos and scallions. Top with the remaining tortillas, pressing down on the filling to adhere. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted. Remove from the oven and allow them to sit for a few minutes to cool. Cut the quesadillas into six pieces with a pizza cutter or kitchen scissors. Garnish the wedges with a spoonful of the Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Corn Relish for dipping.

Black Bean Salad

Monday, June 24th, 2013

Entertaining-Made-EasyHere’s a quick and refreshing recipe that’s great to bring to summer potlucks or serve as a delicious side dish on taco nights!

Stonewall Kitchen Easy Black Bean Salad

Stonewall Kitchen Easy Black Bean Salad

Ingredients

2 – 15½ oz. cans of black beans, drained and rinsed
1 medium chopped tomato
1 diced avocado
1 small yellow bell pepper, chopped
1/4 cup Stonewall Kitchen Cilantro Lime Dressing
Salt and pepper to taste

Directions

Toss together two cans of black beans, tomato, avocado, yellow bell pepper, ¼ cup Cilantro Lime Dressing, ground cumin and salt and pepper to taste.

Teriyaki Salmon Cakes

Friday, March 1st, 2013

Casual Entertaining Tips

Stonewall kitchen ginger teriyaki sauceThis delicious and simple recipe uses our Stonewall Kitchen Sesame Ginger Teriyaki Sauce. It’s a great appetizer for entertaining, or even a nice main dish for a dinner or luncheon. I always cook twice as much salmon as I need, serve baked or grilled salmon the first night, and then do salmon cakes the next night! My boys LOVE salmon cakes!

For the Salmon Cakes:
2 pounds salmon fillet, boneless and skinless
1/4 cup fresh ginger root, peeled, minced fine
3/4 cup dry breadcrumbs
1 Tbsp lemon juice
1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce
2 eggs
4 scallions, white and green parts, minced
Salt and pepper to taste
Canola Oil

Directions:
Mince salmon with a knife until very finely chopped.
In a large bowl, mix together all ingredients except Wasabi Ginger Sauce and canola oil.
Shape into 6/6 oz. patties.
Pour approximately 1/8–1/4 inch of canola oil in a non-stick pan. Heat oil over moderate heat.
Sauté patties until lightly golden but still raw in the middle. Do not let patties get darker than golden brown.
Preheat oven to 350 degrees F.
Bake salmon cakes in oven for 20 minutes or until cooked through.
Serve on a bed of mixed greens with a side of Wasabi Ginger Sauce.