HOM, Fine Gifts, Neighborhood Touch, Custom Gift Baskets, Speciality Foods, Home Accents

Black Cherry Cognac Pudding

Serves:  4-6

Ingredients:

• 1 lb. strawberries, washed, hulled and quartered
• 1 lb. blueberries, washed and stemmed
• 1 jar Stonewall Kitchen Black Cherry Cognac Sauce
• 1 loaf good-quality white bread, all crusts removed

Directions

• Line a 2 quart bowl with plastic wrap, then line completely with bread slices, saving a few slices for the top.
• Cook berries and Stonewall Kitchen Black Cherry Cognac Sauce till juice flows from fruit. Take off heat and cool slightly.
• Spoon fruit mixture into bread lined bowl. Cover top with reserved bread slices. Cover with plastic wrap and weight down with a plate.
• Refrigerate overnight.
• Unmold, remove plastic wrap, and serve with whipped cream.

Glazed Chicken Breast

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 cup Stonewall Kitchen Apple Cranberry Chutney
• 1/2 cup port wine
• 6 Tbsp butter
• 3 Tbsp Worcestershire sauce

Directions:

• Preheat oven to 375°.
• Prepare glaze by heating all the ingredients except chicken in saucepan on medium heat until reduced by about 1/4, approximately 5-10 minutes.
• Reserve some of the glaze for use with the finished product.
• Cover the chicken with the glaze and roast for approximately 25-30 minutes, basting every 10-15 minutes.
• Remove from the oven and slice chicken at an angle. Serve with extra glaze.

ICE CREAM SUNDAE CAKE

Serves: 10

Ingredients:

For the Crust:

• 2 1/4 cups chocolate graham cracker crumbs*
• 9 Tbsp. butter, melted
• 6 Tbsp. confectioners’ sugar

For the Cake:

• 2 quarts ice cream, such as black raspberry chocolate chunk or your favorite to complement the Raspberry Liqueur Hot Fudge Sauce
• 1 jar Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce

Directions:

• Preheat oven to 350 degrees F.
• Line the bottom of a 9” spring form pan with wax paper.
• For the crust combine the chocolate graham cracker crumbs, melted butter, and confectioners’ sugar. Mix until uniform. Reserve ¾ cups of the crumb mixture for the sides of the cake. Press the remaining crumb mixture into the bottom of the prepared spring form pan. Bake in preheated oven 8-10 minutes. Remove and cool completely.
• Allow the ice cream to soften about 15 minutes. Spread ice cream over crust making sure that the top of the ice cream layer is smooth. Place pan in the freezer for at least 3 hours making sure the ice cream is frozen solid again before putting on the next layer.
• Stir the jar of Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce. If it is not pourable, heat it in the microwave or on the stovetop in a small saucepan. Before pouring the sauce over the top of the ice cream, make sure it is room temperature and will not melt the ice cream. Smooth the sauce over the entire top of the ice cream layer and return the pan to the freezer. This dessert can be kept in the freezer covered 3-4 days before serving.
• Decorate the top of the ice cream cake with raspberries just before serving. Remove from spring form pan (making sure you remove the wax paper) and place on a serving dish. Press the reserved crumb mixture onto the sides of the cake and serve immediately.

STRAWBERRY SOUR CREAM TART

Ingredients:

• 1 graham cracker crust
• 8 oz package cream cheese, room temperature
• 1/3 cup sugar
• 1/2 cup sour cream
• 2 Tsp fresh lemon juice
• 1/2 Tsp vanilla extract
• 1 quart strawberries
• 1/2 cup Stonewall Kitchen Strawberry Jam

Directions:

• Preheat oven to 375 degrees F.
• Bake graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.
• Using electric mixer beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.
• Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made a day ahead. Cover well and keep chilled).
• Arrange berries over filling. Whisk jam in small bowl to a loose consistency, and drizzle over berries. Serve immediately and enjoy!

Wild Maine Blueberry Cobbler

Old fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.

Serves: 6

Ingredients

• Butter to grease pan
• 2 pints blueberries or mixed berries or 2 14-ounce bags frozen blueberries (not defrosted)
• Grated zest of 1 lemon
• 1 (13-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam
• 1/2 teaspoon cinnamon
• 2 cups unbleached all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, chilled and cut into pieces
• 1/2 cup half & half or light cream

Directions:

• Preheat oven to 425 degrees F. Butter a 2- to 3-quart heavy baking dish.
• Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
• Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal.
• Pour in half & half and pulse just until dough begins to pull together.
• Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 tablespoons of sugar.
• Bake until crust is lightly browned and berries are hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

Apple and Sour Cream Pie

Serves: 8

Ingredients:
1 unbaked 9-inch pie crust, 1/2 cup Holiday Jam, 3/4 cup sour cream, 1 large egg, slightly beaten, 1 tsp. vanilla
3/4 cup sugar, 1/8 tsp. salt, 1/4 cup plus 1 Tbsp. flour, 6 McIntosh apples

To make the Crumb Topping:
1/4 cup flour, 1/4 cup sugar, 1/4 cup light brown sugar, 2 tsp. cinnamon, 5 Tbsp. butter

Directions

• Preheat oven to 425 degrees F.
• Line pie plate with prepared pie crust and crimp edges.
• Spread Holiday Jam evenly over bottom of pie crust.
• In a small bowl combine the sugar, flour and salt, mix thoroughly.
• Combine the sour cream, egg, and vanilla in a medium size bowl and mix. Add the flour mixture and mix.
• Peel, core and slice the apples (approximately 1/4 inch thick) and add them to the sour cream mixture. Toss and coat the apples, then spread them evenly in the pie crust.
• Bake the pie at 425 degrees F for ten minutes. Reduce heat to 350 degrees F and bake an additional 30 minutes.
• While pie is baking, prepare the crumb topping by combining the flour, sugar, and cinnamon in a bowl. Cut in the butter until topping resembles coarse meal.
• After pie has cooked 30 minutes top with crumb topping and bake an additional 15-20 minutes.
• Serve warm or at room temperature.

Strawberry Holiday Popcorn Balls

Serves: 18

Ingredients:

• 4 tablespoons unsalted butter
• 1 10-ounce bag marshmallows
• 2 tablespoons any Stonewall Kitchen Jam (We especially love the strawberry jam)
• 2 tablespoons white sugar
• 3 quarts popped popcorn

Directions:

• In large heavy pot, melt butter over low heat.
• Add marshmallows, sugar and jam, and stir until melted. Remove from heat.
• Place popcorn in large bowl, and coat with marshmallow mixture. Toss well.
• Butter hands and shape popcorn mixture into balls.
• Set on wax paper to dry.
• Recipe Tips Tie with ribbons and hang from tree. Always a hit at holiday parties, office or add to clever gift wrap.

White Chocolate and Raspberry Jam S'mores

Not your ordinary S'mores. A sweet treat, that can be enjoyed in the warmth of your own home!

Serves: 4 (can be adjusted)

Ingredients:

• For each s'more you'd like to serve, you'll need:
• 1/4 of a 4 oz. White Chocolate Bar
• Raspberry Liquor Hot Fudge Sauce (enough to drizzle over smores)
• 2 Chocolate Graham Crackers
• 3 marshmallows
• 2 Tbsp. Stonewall Kitchen Black Raspberry Jam

Directions:

Arranging your S’more:

• Place white chocolate on top of one of the graham crackers.
• Place marshmallows on top of the white chocolate.
• Spoon Stonewall Kitchen Black Raspberry Jam on top of the marshmallows.
• Top your jam with the other graham cracker (if using a broiler – melt first, then top!).
• Complete this process for as many s’mores as you’d like to serve. Be sure to follow toasting directions below.

By the Campfire:

• Place marshmallows on end of a long skewer, hold and turn over a campfire flame until golden.
• Follow directions above for arranging your s’more.

Using an Oven Broiler:

• Place graham crackers on a lined baking sheet, using foil to avoid a mess!
• Follow directions above for arranging your s’more prior to broiling.
• Broil 4” to 5” from the heat for approximately one minute, watching carefully.
• Serve s’mores while warm – but take care to let cool appropriately. Drizzle with Raspberry Liquor Chocolate Sauce.
• Wow them at your next gathering.

Holiday Banana Walnut Waffle

The crunch of walnuts adds a wonderful touch to this breakfast or brunch treat.

Serves: 7-8 waffles

Ingredients:

• 1 1/2 cups water, 3 eggs, beaten, 3 cups Stonewall Kitchen Farmhouse Pancake and Waffle Mix
• 6 tablespoons butter, melted, 1/2 cup ripe bananas, mashed, 1/2 cup walnuts, chopped
• 1/2 tsp. Stonewall Kitchen Vanilla Extract

Directions:

• Mix water with beaten eggs. Add Pancake and Waffle mix and mix well.
• Stir in melted butter and remaining ingredients until all of the dry ingredients are well incorporated.
• Ladle batter onto hot waffle iron and cook until golden brown.
• Serve with our Stonewall Kitchen syrup.
• Top with Holiday Jam & serve with coffee or green tea.

Asian Dumplings with Wasabi Ginger Sauce Horderves

Serves: 15

Ingredients

• 1 large bag “Panda” chicken and vegetable dumplings. (Potstickers from the supermarket or Asian grocery can be substituted.)
• ¼ lb. unsalted butter, 1 cup soy or terryaki sauce, 3 Tablespoons sesame seeds, 1 bottle Stonewall Kitchen Wasabi Ginger Sauce

Directions:

• Preheat the oven to 350 degrees.
• Meanwhile, bring a large pot of water to boiling and add 1/2 the dumplings.
• Bring back to a boil and cook for 8 minutes, until dumplings rise to the top.
• Remove immediately and place in a large bowl with ½ the butter and ½ cup soy sauce.
• Toss until dumplings are coated. Arrange dumplings on a cookie sheet or jelly roll pan lined with parchment paper.
• Sprinkle half the sesame seeds on top of the dumplings and bake for 6 minutes until slightly crispy.
• Repeat this procedure with the second half of the dumplings.
• Store the dumplings in zip lock bags until ready to use (This can be done up to two days in advance).
• If the dumplings have been made ahead and refrigerated, place them into a microwave in the zip lock bag and warm for about 90 seconds. Place on skewers and proceed with serving directions.
• Place the dumplings on skewers and arrange on a platter.
• Pour the Wasabi Ginger dipping sauce into an attractive bowl and serve with the dumplings.