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We always have fun choosing items for our food cart.
Stonewall Kitchens
- Our #1 item from Stonewall Kitchens is their Wild Maine Blueberry Jam but cooks tell us the other products are “almost” as delicious! We have Jams, Grill Sauces, Salsas and a couple of Chutneys (isn’t that a fun word:-) We’ll be sampling some of them occasionally throughout the year but put us on your calendar for Sampling Saturday, July 17 from 11–3pm when we sample LOTS of items from our food lines! Until then, enjoy the recipes below using the Wild Maine Blueberry Jam!
Blueberry Sour Cream Coffee Cake
- Serves: 8–12
- Ingredients
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp baking powder
- 1/4 Tsp salt
- 2 sticks (1 cup) unsalted butter
- 2 eggs, beaten lightly
- 1 cup sour cream
- 1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
- For the Crumb Topping:
- 1/4 cup plus 2 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plus 3 tablespoons flour
- 1 cup walnuts, chopped
- 1 teaspoon cinnamon
- 4 tablespoons cold butter in pieces
Directions
- Pre-heat oven to 350 degrees.
- Butter a 10” bundt pan and lightly dust the inside with flour.
- In a mixer, or by hand, cream sugar and butter until light and fluffy.
- Add eggs, blending well, and then add sour cream. Mix until combined.
- Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
- Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
- Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula.
- Gently spoon the blueberry mix into the batter “trough”, being careful not to touch the side of the pan.
- Pour the remaining batter over the jam and smooth the top.
- Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
- Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!
- Directions for Crumb Topping:
- Combine all crumb topping ingredients in a medium size bowl.
- Using a pastry blender, or two knives, cut the butter into the dry ingredients until a crumb mixture is formed. Work the last few seconds with your hands to form large crumbs.
- After completing step # 9, sprinkle the crumb topping over the batter. *Continue baking as described in step #10.
Blueberry Cheesecake Squares
- Definition of Summertime Treat: A crisp cookie crust with a cheesecake and Blueberry Jam filling.
- Serves: 12–18
Ingredients*Cookie Crust:
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water
- Cheesecake Filling:
- 16 ounces (2 packages) softened cream cheese
- 1/2 cup sugar
- 1 teaspoon Pure Vanilla Extract
- 2 eggs
- 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
- Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
- Place flour, sugar and salt in food processor and pulse.
- Add butter and process until the dough begins to form a ball, adding ice water if necessary.
- Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
- While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
- Add eggs and mix just until eggs are incorporated.
- After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
- Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
- Bake at 350 degrees F for approximately 35–45 minutes or until center is set. Allow to cool in pan.
Blueberry Lemon Sorbet This refreshing dessert is wonderful served with pound cake, cookies or fresh berries. Serves: 8
Ingredients
- 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 1/2 teaspoon minced lemon zest
- 2 cups water
Directions
- Combine Wild Maine Blueberry Jam, lemon juice, zest and water in a bowl.
- Either freeze according to directions for an ice cream maker or pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.
- Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.
Chilled Blueberry Soup
- Thanks to Kim Gallagher - Stonewall Kitchen
- Serves: 4
Ingredients
- 1 cup (1–13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
- 1 cup heavy cream (or light if you prefer)
- 2 Tbsp.Chardonnay (or similar white wine)
- 2 Tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 1/4 cup water
- A dash of cinnamon
Directions
- Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
- Add the remaining ingredients to the jam and mix until uniform.
- Chill in the refrigerator. This soup can be made a day in advance.
- Stir before serving and add a little more water if too thick.
Recipe Tips
- Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.
Dip Mixes
- We carry a number of different dip mixes but certainly our signature series is a line from Gourmet du Village. Included in each fetching package is a couple of recipes…and they are delicious! Our varieties change all of the time (we usually sell out fast of whatever we are tasting that week…not matter how well I think I am planning it) but we carry a great selection.
Cocoa
- Even when we’re not smack dab in the middle of cocoa season our hot cocoa mixes sell! Our best selling cocoa is the individual packages that we get from Village Gourmet. The packaging is just so darn cute, the price is right, and they are perfect to jazz up a gift basket or stuff in a stocking (in case Santa needs some ideas when we get closer:-)
Prices? $1.50 each or 4/$5.00 or 10 for $10.00!
Peppermint Pig (and his friends)
- Are you familiar with the tale of the peppermint pig? While the pig is honored in Victorian holiday tradition as a symbol of good health, happiness, and prosperity, these special “Peppermint Pigs” are made in Saratoga Springs, NY and, as their website tells us, now represent so much more. They represent an old-fashioned Christmas. There’s also Pigsy Dust, a Pig Puddle, and cracked pig (small bitesized pieces). Besides their famous pigs, Saratoga Sweets is also known for their delicious chocolates. Yummmm….
Other Fun Foods…great as stocking stuffers.
- Sangria Mix. This so reminded me the late 70s but I had forgotten what I was missing! Delicious!
- Cheeseball mixes. It has only been recently that I discovered the joy of the “sweet” cheeseball mixes. The chocolate ones are very popular..but that’s not a surprise realy is it?
- Beer Can Chicken…need I saw more?
- Spanish Rice. This is one of my husband’s favorites.
In the food “Family”, you’ll also find
- cookie cutters
- brown sugar savers in some cute designs (moose, hummingbird)
- holiday oven mitts & aprons
- serving pieces include a monogrammed cutting board and wine cork that’s been all the rage!
- dip chillers…we MUST have the best selection in 3 counties (meaning I went overboard this year!)
- a few cookbooks including Chef William’s (a popular local chef who is now wearing his whites at the BV Bar & Grill in Watkins Glen, NY)
- occasionally, some fun kitchen gadgets. This category changes quickly so get it while we’ve got it!
Elf Michelle’s Winning Pie Recipe
- Elf Michelle won the pie contest through Finger Lakes Wine Country! Below you’ll find her winning combo!
APPLE PIE-EYED Crust -
2 1/2 cups all purpose flour 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled lard, cut into 1/2 inch cubes 5 tablespoons (or more) ice water
Filling - 2/3 cup Thompson seedless raisins 1 cup Finger Lakes Distilling Maplejack Liqueur 9 NYS Cortland apples, peeled, cored & sliced thin 1/2 cup sugar 2 teaspoons cinnamon 3 tablespoons butter
Preparation - Place raisins in a shallow, non metallic container and cover with Maplejack liqueur. Cover and let sit for at least 1 day but preferrably 3 days. Uncover occasionally to stir and add more liqueur as needed so that the raisins are always completely immersed. When you are ready to make the pie, drain the raisins, reserving the liqueur.
Crust - Mix flour, sugar and salt in food processor. Add butter and lard, blend with pulse button until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Soften slightly at room temperature before rolling out.
Mix sugar & cinnamon together in a small bowl. Line bottom of pie dish with one crust, making sure it overhangs the pie dish enough to crimp together with the top crust. Arrange apple slices in the crust making sure to cover the entire bottom without any gaps, then continue until the crust is half full. Sprinkle with half of the cinnamon sugar around the entire top of the apples. Sprinkle half of the raisins on top of apples evenly. Repeat for a second layer to the top of the crust. Dot butter around the top of the apples.then top with second crust. Crimp crust edges together & pinch in a wave pattern. Tear off thin strips of aluminum foil and fold over the crimped crust. Place pie on a baking tray and position rack in center of the oven. Bake at 425 degrees for 15 minutes then turn the oven down to 375 and bake a further 35 - 40 minutes or until apples are soft and crust is golden. Cool for 45 minutes and serve warm with vanilla ice cream with remaining maplejack liqueur drizzled over ice cream.