by Kathy Douglas | Nov 23, 2021 | Appetizers, Holiday
One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Start your Thanksgiving Day celebration with this holiday favorite – oven-toasted camembert cheese topped with Stonewall Kitchen’s yummy Holiday Jam and toasted walnuts. Easy, elegant, and so simple, but so delicious. Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
8-ounce camembert wheel
1/2 cup Stonewall Kitchen Holiday Jam
1/4 cup chopped toasted walnuts
2 tablespoons chopped rosemary
Crackers or toasted baguette
INSTRUCTIONS
Heat the oven to 375°F. Remove the rind off the center of the top of the cheese by cutting and leaving 1/4” rim around the top. Using a spoon, remove a 1/4” layer of the exposed cheese.
Place the cheese wheel, cut side up, in a dish close to its size, and add the jam to the center top where you cut and remove the cheese. Top with the toasted walnuts, then sprinkle the rosemary over the top. Place in the oven and bake for 15-20 minutes or until the cheese is very soft; serve immediately with the crackers or toasted baguette.
by Kathy Douglas | Nov 9, 2021 | Appetizers, Cocktails, Holiday
The perfect way to start your Thanksgiving celebration! Leaf-shaped cheese crackers served with a bourbon, cider, and orange juice cocktail. Napkins are available from Paper Source!
Cheese Leaf-shaped crackers
INGREDIENTS
1 cup sourdough starter
1 cup All Purpose Flour
1/2 teaspoon salt
4 tablespoons butter softened to room temperature
¼ cup finely grated pecorino Romano Cheese
¼ cup mixed bread seed topper
INSTRUCTIONS
Mix together the starter, flour, salt, butter, and cheese to make a dough. Cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Flour your work surface, rolling pin, and the top of the dough.
Roll it about 1/8″ thick. Cut out in leaf shapes and place on a parchment lined sheet trays.
Sprinkle with seeds, pressing to make them stick.
Bake the crackers for 20 to 25 minutes, until they’re starting to brown around the edges. Cool completely.
Bourbon Cider Cocktail
INGREDIENTS
3/4 cup apple cider
2 tablespoons bourbon
1/4 cup fresh blood orange juice
1-inch piece of fresh ginger sliced into thin rings
One thin slice from a blood orange
INSTRUCTIONS
Fill a cocktail shaker with ice. Add cider, bourbon, orange juice, and ginger slices; shake until well chilled. Strain into a cocktail glass. Garnish with the orange slice.
by Kathy Douglas | May 4, 2021 | Appetizers
Our fresh sliced tomato topped cornbread cakes are full of spicy hatch chilies and cheddar cheese. Serve warm for the perfect treat for a Cinco de Mayo celebration!
INGREDIENTS
Cooking spray
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup finely grated cheddar cheese, plus two tablespoons
1 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
4 ounce can hatch chilies, well drained
10 thin tomato slices, about the size of the top of the baking cup
INSTRUCTIONS
Preheat the oven to 400 degrees F; lightly coat eight baking cups with cooking spray. Whisk together the cornmeal, flour, sugar, baking soda, salt and 1 cup of the cheddar cheese in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, and eggs. Add to the cornmeal mixture and whisk until just combined. Stir in the chilies then rest the batter for 15 minutes.
Evenly fill the baking cups about ¾ full. Place in the oven and bake for 9 minutes or until the cornbread cakes are just starting to set on the top. Remove and top each one with a tomato slice and then evenly add the remaining cheese over the tomato slices. Place back in the oven and bake until the cornbread portion is just golden brown about, 5-7 minutes more or when a cake tester comes out clean. Remove from the oven and cool slightly. Serve warm with butter.
by Kathy Douglas | Jan 25, 2021 | Appetizers
These five ingredient chicken wings are super easy to make and tastes delicious. Simply combine the spices, rub them on the wings, then bake! Perfect for your Super Bowl Party served with a delicious Cilantro Dipping Sauce.
Ingredients
Chicken Wings:
40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five- spice powder
3 teaspoons cayenne pepper
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
¼ cup light sour cream
¼ cup mayonnaise
¼ cup yogurt
½ lemon, juiced
Kosher salt and freshly ground black pepper
Directions
Chicken Wings:
Preheat the oven to 500˚F. Place a cooling rack over a baking sheet and set aside.
If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips.
Place the wings in a large bowl. In a small bowl combine well the five-spice powder, cayenne, salt and pepper. Sprinkle on the wings and rub the mixture into all the wings, rubbing until all the mixture is absorbed on to the chicken.
Place the wing pieces on the cooling rack set over the baking sheet with the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Creamy Cilantro Dipping Sauce:
Combine ingredients except the salt and pepper in mixing bowl. Whisk ingredients to completely combine and season with salt and pepper, to taste. Serve with the hot wings.
by Kathy Douglas | Sep 28, 2020 | Appetizers
An easy fall appetizer made with spicy sausage, fresh sage, and pumpkin. These pinwheels are perfect for snacking or dipping in our creamy Crème Fraîche sauce.
Crème Fraîche Sauce
INGREDIENTS
1 (8-ounce) container creme fraîche
Zest of one lemon and juice
2 teaspoons ground toasted cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh chives
Salt and fresh ground black pepper
DIRECTIONS
Stir all the ingredients together until well blended. Season with salt and a few grinds of pepper to taste. Cover and refrigerate.
Spicy Pumpkin Pinwheels
INGREDIENTS
8 ounces bulk spicy Italian sausage
One box Pepperidge Farm frozen puff pastry 2 sheets, thawed
6 tablespoons canned pumpkin purée, divided
1-1/2 cups shredded Pepper Jack cheese, divided
4 tablespoons chopped green onion, divided
2 tablespoons chopped fresh sage, divided
For Serving: Crème Fraîche sauce, below
INSTRUCTIONS
Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside. In a sauté pan, cook the sausage over medium heat, stirring until browned and crumbly; drain on paper towels.
On a lightly floured surface, unroll pastry sheets. Spread each sheet with 3 tablespoons pumpkin. Sprinkle each sheet with half of each: sausage, cheese, green onion, and sage; gently press down into the pastry. Roll each sheet into a log, pinching seams to seal. Cut each log into 12 slices. Place 2 inches apart on prepared pans.
Bake until lightly browned on bottom, approximately 10 minutes. Turn pinwheels over and bake 7 minutes more. Let cool on the sheet trays before serving.
by Kathy Douglas | Sep 14, 2020 | Appetizers
A perfect end-of-summer grilled appetizer for dinner or a football watch party, our salt and pepper peel-and-eat shrimp with spicy gochujang is guaranteed to disappear fast.
Gochujang Dipping Sauce
INGREDIENTS
2 Tablespoons Gochujang2 Tablespoons White vinegar
1 Tablespoon sugar
1 Tablespoons Honey
1 teaspoon sesame seeds
1/4 teaspoon minced garlic
INSTRUCTIONS
Whisk together and set aside.
Salt Grilled Shrimp
INGREDIENTS
16 Jumbo shrimp in shell
3 tablespoons olive oil
¼ cup of Kosher salt
Skewers
INSTRUCTIONS
Heat a BBQ grill to hot. Devein the shrimp by making a ¼-inch deep slit down the backs of the shrimp and remove the vein but not the shells.
Add the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss to even distribute the salt over the shrimp so they are coated in a crust of salt.
Skewer the shrimp and place the shrimp in the center of the grill grate. Cooke for 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).
Serve immediately with dipping sauce on the side to peel and eat.
One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Start your Thanksgiving Day celebration with this holiday favorite – oven-toasted camembert cheese topped with Stonewall Kitchen’s yummy Holiday Jam and toasted walnuts. Easy, elegant, and so simple, but so delicious. Check out the video of our appearance on the show on our New & Events page.
Recent Comments