Let it Rue: Favorite Holiday Treats from Inside Stonewall Kitchen

ruelalablog — Wed, 08 Dec 2010 18:28:44 +0000

THE FINE FOOD PURVEYOR SHARES WHAT SAYS “HOLIDAY” TO THEM

Cinnamon and nutmeg’s spicy intrigue, melted butter and citrus sparkles, pomegranates that pop with a crimson sweetness – the great thing about the holidays is that there are nearly limitless opportunities to indulge in its gastronomical offerings. Our appreciation of certain holiday tastes and smells comes from the comfort of tradition and crystal-platter-served memories.

This is truly what the holidays are all about for each of us at Stonewall Kitchen. It’s a tradition that lends itself to sharing – we instinctively pass along these treasures to someone else. And, as we grow in our taste for food, new dishes may come into play. Perhaps, (and we’re lucky), it’s where we work, or a spouse’s family, or a friend that lifts the lid on a new dish of intrigue.

Here are some of the offerings we associate with the season.

Melissa, graphic designer and painter of our holiday confections, always adds roasted garlic potatoes and vegetables to her repertoire.

Laurie, e-Commerce Administrator, can’t get enough of our Thai Marinade and loves making the Thai Marinade Shrimp as an appetizer.

Andy, in Production, insists on spicy Corn Relish in his homemade corn chowder - perfect after an afternoon of heavy shopping bag lifting.

Leslie likes Fig & Walnut Butter Bruschetta (crusty bread topped with gorgonzola and Fig & Walnut Butter) - the perfect appetizer for brunch, a holiday lunch, or cocktail party.

Deb, our Benefits Specialist, loves to serve an Old Farmhouse Chutney and cream cheese appetizer.

Jeanne, our Retail Operations Assistant, loves baby back ribs with Maple Chipotle Grille Sauce.

Deb, in Production, prefers anything on the sweeter side, such as our chocolate sauces over strawberries or ice cream or caramel sauce with apples - perfect to keep the kids energized for helping with the decorations.

Cheers to you and baking, cooking, and serving a platter full of memories this holiday season!

— Stonewall Kitchen

Five-Minute Pow-Wow: Stonewall Kitchen Shares Some Tricks

ruelalablog — Sun, 19 Sep 2010 14:50:14 +0000

AN INTERVIEW WITH CO-FOUNDERS JONATHAN KING AND JIM STOTT

We sat down with Stonewall Kitchen for the scoop on their history, philosophy, and how to make the best blueberry pancakes (Hint: New Englanders might have an advantage).

Rue La La: Tell us how the journey started.
Jonathan: We had an abundance of produce from our gardens… We both love to cook and experimented with lots of fruit and many recipes. We also didn’t have a lot of money at the time and wanted to use the jams, jellies, pickled veggies, and mustards for holiday gifts for family and friends. Jim’s grandmother, Pearl Oxner, had a great recipe for blueberry pie and we actually adapted that to make the first run of Wild Maine Blueberry Jam.

Rue La La: There is an interesting combination of sweet and savory in many of your rubs and sauces.
Jim: The blends of salty and sweet, tart and sweet, and hot and sweet are a tastebud phenomenon. Sea salt with caramel and chocolate is unbelievable. The salt brings out the best of all the sweetness just as a hot chili pepper combines with dark chocolate to make an explosion of flavor. It must be the combinations and the chemical reactions with your tastebuds that make these combinations such palate pleasers.

Rue La La: The process of applying rubs and marinades is like a delicate art. Tell us your tricks!
Jim: You can actually marinate chicken, pork, and beef for just about an hour and still get the flavor and tenderizing benefits. Try using a pre-made marinade, or create one of your own and pour it completely over the meat and cover. Large ziplock bags work particularly well. If marinating longer, be sure to place the dish in the refrigerator. Generally, don’t marinate for more than a couple of hours. Dishes can be left overnight in the fridge, but chicken in particular can get mushy if left too long.

Rue La La: We need insider blueberry pancake secrets!
Jim: Well, if you can’t use our Blueberry Pancake & Waffle Mix (which is fantastic), start by not beating the batter too much. Overbeating will activate the gluten, and make for tougher pancakes. Ladling the batter onto the griddle first and then placing a handful of berries on top of each pancake individually works really well as opposed to stirring the berries into the batter ahead of time.

Rue La La: Maine’s slogan is: “The way life should be.” What does that mean to you?
Jonathan: Good honest value and simple goodness are two qualities Mainers appreciate more than any others. Even though some of our products may have lots of interesting ingredients, they all come from simple, flavorful recipes that let the ingredients shine.

Our Stonewall Kitchen Boutique opens Monday, September 20 at 11AM ET.

Rue La La » stonewall kitchen

Let it Rue: Favorite Holiday Treats from Inside Stonewall Kitchen

Five-Minute Pow-Wow: Stonewall Kitchen Shares Some Tricks