Stonewall Kitchen: 'Tis the Season to Cook!

stonewall kitchen ’ Tis the S�a�o� �o C��k!

stonewallkitchen.com/recipes

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In 1991, Stonewall Kitchen began as a small table at the local farmers’ market, displaying a few dozen items that we’d finished hand-labeling only hours before. Now, we’re proud to be one of the most awarded specialty food companies in the country.

Our expertly crafted jams, sauces, baking mixes and more make it easy to entertain with the flavors of the season, adding a touch of merriment to any meal!

�u���i� �ut�� B��� ��i� | Makes 6-8 Servings

Ingredients

2 Tbsp. raw pepitas (pumpkin seeds) ½ tsp. olive oil

1 Tbsp. brandy (8-oz.) wheel of Brie cheese 1

¼ cup Stonewall Kitchen Maple Pumpkin Butter

Directions 1. Preheat oven to 350°F. 2. A dd oil to pepitas and toss to coat. Spread pepitas on a baking sheet and bake 10-13 minutes, tossing halfway through the cooking time, until lightly golden.

Remove from oven and set aside to cool. Combine Maple Pumpkin Butter and brandy.

3. T o remove the top rind of the Brie, cut through the skin and run a knife around the top, leaving a ¼ inch around the edge. Make several cuts across the Brie to create small triangles and then gently remove the skin, thereby forming a shallow well to hold the topping.

4. P our pumpkin mixture onto the cheese. Place Brie into a small cast iron skillet (or ovenproof dish) and bake for 10-15 minutes, until the cheese is soft but not melted.

5. R emove from oven. Sprinkle pepitas on top and serve with crackers, French bread toasts or sliced apples.

���l�� Wi�e | Makes 6 Servings

Ingredients

1 (750 mL) bottle of red wine, such as Cabernet or Merlot

2 Tbsp. Stonewall Kitchen Mulled Cider Mix

¼ cup brandy

6 cinnamon sticks

⅓ cup honey

1 orange

- whole cloves

Directions 1. H eat wine, brandy, honey and mulling spices in a large saucepan over medium heat. Cook at a low simmer for 15-30 minutes.

2. S erve hot, garnished with a cinnamon stick and orange peel that’s been studded with whole cloves.

�h��������g ���t�v�s �a��e | Makes 1 Serving Ingredients

- cooking spray

1-2 cups leftover stuffing 2 oz. leftover roasted turkey, sliced ½ cup leftover mashed potatoes

¼ cup leftover gravy Tbsp. Stonewall Kitchen 2-4 New England Cranberry Relish or Hot Pepper Cranberry Jelly

Directions 1. Preheat waffle maker to medium-high heat and grease with cooking spray.

2. P ress 1-2 cups of stuffing into the waffle maker (depending on its size).

Close top and cook 4-6 minutes or until the stuffing is golden brown and crispy. Open top and cool for several minutes.

3. Remove waffle to a plate.

4. Top waffle with reheated turkey, mashed potatoes and gravy.

5. S erve with New England Cranberry Relish or Hot Pepper Cranberry Jelly.

Jam Turnovers | Makes 1½ Dozen

Ingredients

1 box (two 10-inch square sheets) frozen puff pastry, thawed

1 egg

1 Tbsp. water

6 oz. cream cheese, room temperature

- granulated sugar 6 Tbsp. Stonewall Kitchen Try with �o�� fav�rit� Apple Cider Jam

Directions

S�onewall Kitchen Jam!

1. Preheat oven to 375°F. Grease or line two baking sheets with parchment paper.

2. P lace puff pastry onto a floured surface. Roll each sheet into a 12-inch square and then cut into nine individual squares.

3. C ombine cream cheese and jam in a small bowl. Stir until uniformly mixed.

Place two generous teaspoons of the cream cheese mixture in the center of each square.

4. W et the edges of each square lightly with water. Fold over pastry to form a triangle. Use a fork to crimp the edges of each, making sure to seal in the filling, and prick the top several times.

5. W hisk egg and water together, brushing the wash over each triangle. Sprinkle each turnover with granulated sugar and place on a prepared baking sheet. Bake for 15 minutes or until the turnovers are puffed and golden brown.

6. Serve warm or enjoy at room temperature.

Cranberry Sweet Potato Rounds | Makes 6-8 Servings

Ingredients

2 sweet potatoes, peeled and cut into ½-inch thick rounds 2 Tbsp. olive oil ¼ -½ tsp. fresh orange zest 1 tsp. kosher salt ¼ -½ tsp. pepper 5 oz. goat cheese

⅓ cup candied pecans ¼ cup Stonewall Kitchen New England Cranberry Relish or Cranberry Horseradish Sauce 3 Tbsp. honey 1 Tbsp. balsamic vinegar

- basil or parsley, for garnish

Directions 1. Preheat oven to 425°F. 2. I n a bowl, combine sweet potatoes, olive oil, orange zest, salt and pepper. Toss to evenly coat, then place the rounds on a large, rimmed baking sheet, making sure none are touching.

3. Bake for 10-15 minutes, turning halfway through the cook time, until they are golden.

4. T ransfer to a serving tray and top each round with goat cheese, pecans and New England Cranberry Relish or Cranberry Horseradish Sauce.

5. Combine honey and balsamic. Drizzle over rounds and garnish with basil or parsley to serve.

��tt������ ������� Br�� �u����� Makes 6 Servings Ingredients

6 large croissants, cut into 1-inch pieces

2 cups heavy cream,

divided

1 cup whole milk

6 eggs

¾ cup granulated sugar, divided +1 Tbsp.

2 tsp. pure vanilla extract

1 jar Stonewall Kitchen Bittersweet Chocolate Sauce

- confectioners sugar, for dusting

Directions 1. Grease a 13 x 9-inch baking dish.

2. U sing a whisk or an electric mixer, beat eggs, ¾ cup granulated sugar and vanilla in a large bowl to blend. Gradually mix in 1½ cups heavy cream and whole milk.

3. P lace croissant pieces into the prepared baking dish. Spoon on the Bittersweet Chocolate Sauce (in spoonfuls here and there). Pour egg mixture over the croissants and chocolate. Let stand for 30 minutes.

4. P reheat oven to 350°F. Drizzle remaining cream over the bread pudding and sprinkle with remaining 1 tablespoon of granulated sugar.

5. T o make a water bath, place the baking dish in a large roasting pan.

Fill with enough hot water to come halfway up the sides of the bread pudding baking dish. (If you choose not to use a water bath, cook 30 minutes or until the custard is golden and set in the center.

Without the water bath, the edges will be crispier.)

6. B ake until the pudding is puffed and golden with the custard set in the center, about 50-60 minutes. Dust with confectioners sugar and serve warm.

������ �or��a���� ����� ��� | Makes 8 Servings

Ingredients

8 oz. cream cheese, softened

¼ cup bacon, cooked and crumbled

⅓ cup Stonewall Kitchen Cranberry Horseradish Sauce

3 Tbsp. scallions, chopped ¼ tsp. salt

Directions 1. Combine all ingredients and mix until uniform.

2. S erve with crackers, pretzels or baguette slices.

Find hundreds of recipes on our website:

stonewallkitchen.com

Sug� Co�ki� �i� holiday quality • café baking

baking instructions

sugar cookie mix

makes approximately 4 dozen cookies

From your pantry you will need ...

1 cup (16 Tbsp.) unsalted butter, softened 1 large egg 3 Tbsp. granulated, decorative or sanding sugar (optional)*

Directions: Preheat oven to 350°F. Cream softened butter with 1 cup of dry mix until fluffy. Add egg and remaining mix.

Knead with mixer or by hand until ingredients are completely blended and dough holds together. Roll out dough on floured board or pastry cloth to a thickness of ¼-inch.

Cut into desired shapes. Bake on ungreased cookie sheet until edges are lightly browned (about 10–15 minutes). Allow cookies to cool.

Decorate as desired. * Sprinkle raw, cutout cookies with sugar prior to baking if desired.

These light, flavorful sugar cookies are the perfect treat every time.

This classic recipe is as easy as 1-2-3. The buttery dough is ideal for holiday cookie cutters, making festive cookies a delight to bake.

Sug� Co�ki� �i�

In 1991, we set up a small table at the local farmers’ market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Café and celebrated Cooking School are located.

sugar cookie mix

MIX

Ingredients: Malted Wheat Flour (wheat flour, malted barley Sugar, Baking Powder (sodium acid pyrophosphate, baking s cornstarch, monocalcium phosphate), Sea Salt, Natural Flavo Contains: Wheat

Contains Ingredients Produced with Genetic Engineering

distributed by

holiday

café baking line • café baking line • café baking line • café baking line

��liday L���e� C����� | Makes About 2 Dozen

Ingredients

1 box Stonewall Kitchen Sugar Cookie Mix ¼ cup Stonewall Kitchen Holiday Jam

- confectioners sugar

Directions 1. M ake cookie dough according to box instructions.

Roll dough out to 1/8-inch thickness.

2. C ut cookies into desired shapes, leaving half of the cookies intact and the other half with a small hole cut from the center.

3. Bake according to box instructions. Allow to cool on rack.

4. Spread jam on the surface of the full cookie halves.

5. G ently place remaining cookie halves (with holes) on top.

Sprinkle with confectioners sugar and enjoy!

quality • café baking plain or fancy Net Wt. 22 oz. | 623.68g

stonewall kitchen® stonewall lane • york, me 03909 800•207•jams • made in usa stonewallkitchen.com

café baking line • café baking

�e ���y & Bright!