Smokey Peach Barbecue Pulled Pork Sandwiches

06/28/2019
by Marcia Hawkins

Ingredients

  • Salt and pepper
  • 2-3 pounds trimmed boneless Boston pork butt or blade roast
  • 2 Tablespoons vegetable oil
  • 1 bottle Stonewall Kitchen Smokey Peach Whiskey Sauce
  • 6 sandwich buns
  • Cole slaw, optional

Directions

  1. Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
  2. Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
  3. Shred the pork, removing excess fat, and toss with Smokey Peach Whiskey Sauce.
  4. Serve warm on a sandwich bun. Top with coleslaw (optional).

 Recipe from the Stonewall Kitchen 

Strawberry Salsa

05/03/2019
by Marcia Hawkins

INGREDIENTS:

  • 1 pint strawberries, hulled and finely diced
  • 1 jalapeno, stem and seeds removed, finely diced
  • half of a small red onion, peeled and finely diced (about 1/2 cup)
  • 2/3 cup finely-chopped fresh cilantro, loosely-packed
  • juice of 1 lime, about 2 tablespoons
  • (pinch of salt and black pepper)

DIRECTIONS:

Toss all ingredients together until combined.  Season with extra salt and pepper, if needed.

*If you would like a sweeter salsa, feel free to stir in a few teaspoons of warmed honey.

Recipe courtesy of Gimme Some Oven

Fresh Vegan Corn Salsa

04/04/2019
by Marcia Hawkins

Corn Salsa with Cilantro

  • 2 cans corn, rinsed
  • 1/2 cup diced red onion
  • 1 pepper, small dice (can be green and red)
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. avocado oil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. lime juice
  • 3 tsp. guajillo chili powder
  • 2 tsp. cumin powder

Add all ingredients to a medium sized bowl and mix thoroughly.

Recipe from Laura Ross, at Cleveland Vegan.

Vegan Queso

04/04/2019
by Marcia Hawkins

Vegan Queso

(makes 3.5 cups)

  • 2 cups soaked cashew (soak cashews over night or at least 6hrs.)
  • 1 1/4 cups almond mylk
  • 3 Tablespoons nutritional yeast
  • 1/4  teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 teaspoons cumin powder
  • 2 teaspoons ancho chili powder
  • 1/4 cup water
  • 1 red pepper, chopped into small pieces

Place all ingredients into a high speed blender/Vitamix and blend until smooth and creamy. Pour mixture into a saucepan and heat until warm. You may have to add some almond milk while heating it up so it doesn't get too thick.

Recipe provided by Laura Ross, at Cleveland Vegan.

Griff's Coffee Toffee Tiramisu

02/06/2019
by Marcia Hawkins

INGREDIENTS

For the Griff's Coffee Toffee Cream
  • 10-12 pieces Griff's Coffee Toffee (use more or less toffee depending on how crunchy you want your dessert to be)
  • 1 1/2 cups heavy cream
  • 1/2 cup dark brown sugar packed
  • Heavy pinch salt
  • 1 1/2 cups mascarpone cheese, room temperature
  • 1/4 cup salted caramel liqueur (such as Bailey's) or caramel or butterscotch dessert sauce
For the Espresso "Dip"
  • 1 1/2 cups cold espresso or strong coffee
  • 1/4 cup coffee liqueur (I used Grind Espresso Shot) optional
To Assemble and Finish
  • 3 packages of 24 lady fingers (savoiardi) (you might not use them all)
  • Cocoa powder for sifting, stencil optional

INSTRUCTIONS

For the Coffee Toffee Cream
  1. Using a chef knife, finely chop the toffee. Set aside.
  2. Pour the heavy cream into a large bowl. Add the brown sugar and salt. Whisk a couple of times and allow to sit for about 10 minutes so the sugar dissolves
  3. Using a hand mixer or in your stand mixer with the whisk attachment, whisk the cream until it reaches medium-soft peaks. 
  4. Add the room temperature mascarpone and continue to whip until mixture just reaches stiff peaks. Do not over-whip or mascarpone can become grainy. 
  5. Fold in the Griff's Coffee Toffee crunchy bits until it is evenly dispersed in the cream.
For the Espresso Dip
  1. In a shallow dish, mix the cold espresso or strong coffee with the coffee liqueur.

To Assemble and Finish

  1. Working with no more than 2 or 3 lady fingers at a time, briefly dip both sides of the cookies into the coffee mixture. Layer them closely together in a 7" x 11" glass dish. Continue dipping and placing until you fill the bottom of the dish in a single layer.
  2. Scoop about 1/3 of the coffee toffee cream onto the lady fingers and spread evenly and smoothly.
  3. Repeat steps 1 and 2 twice more, ending with the last third of the cream. You'll have three layers each of lady fingers and cream. The 7 x 11 dish will be completely full.
  4. Place plastic wrap directly on the surface of the cream and refrigerate overnight, or for at least 8 hours.
  5. Right before serving, carefully peel off plastic wrap. Spoon about 2 tablespoons of cocoa powder into a fine mesh strainer, and evenly and generously dust the top of the tiramisu. If you would like you can use any stencil you have to create a pattern on top of your tiramisu. I used a heart template I cut out of cardboard and an Exacto knife to cut the design into a cake box. You could also use thick card stock.
  6. Slice and serve. Note that tiramisu is a soft dessert, so much as with pie, the first piece or two might not come beautifully out of the dish. But after those first 2, you should be able to get nice, clean slices. If you are feeling spunky, wipe your knife clean between cuts to achieve the neatest look.

Recipe courtesy of Jenni Field of Pastry Chef Online
Serves 12 | Prep time: 20 min

Sugared Cranberries

11/21/2018
by Marcia Hawkins

  • 2 cups granulated sugar
  • 2 cups water
  • 2 cups fresh cranberries
  • 1/2 cup superfine sugar

Combine granulated sugar and water in small saucepan over low heat, stirring mixture till sugar dissolves. Bring to simmer; immediately remove from heat. (Do not boil as cranberries may pop when added.) Stir in cranberries. Pour mixture into bowl. Cover and refrigerate over-night. Drain cranberries, reserving liquid if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on baking sheet. Let stand at room temperature for 1 hour or until dry. Can be stored in airtight container in cool place for up to a week. 

Makes about 9 servings, 1/3 cup each.

Recipe courtesy of Cooking Light, a favorite of Susan, our floral arrangement designer.

Pesto Cheese Torta

11/21/2018
by Marcia Hawkins

  • 3 (8 oz.) packages cream cheese, softened
  • 2 sticks butter, softened
  • 1 cup fresh grated Parmesan cheese
  • 2-3 cloves garlic, minced
  • 1 cup basil pesto
  • Pita chips or crackers

Combine cream cheese and butter in medium bowl. Add Parmesan and garlic; mix well. Lightly butter 9-inch pie dish. Spread 1/3 of cheese mixture in bottom of pan. Top with 1/2 cup pesto, spreading evenly. Gently spread with half of remaining cheese mixture. Repeat layers, using remaining pesto and ending with cheese mixture. Refrigerate for 1 1/2 hours. Serve with pitas. Makes 1 nine-inch torta.

Recipe courtesy of Susan, our floral arrangement designer.

Stuffed Blue Hubbard Squash

11/08/2018
by Marcia Hawkins

Ingredients:

  • One blue hubbard squash, cut in half lengthwise, and seed/pulp removed
  • Two 16 oz. packages pork breakfast sausage, thawed 
  • Two Granny Smith apple, coarsely chopped
  • One Vidalia onion, coarsely chopped
  • 1/2 cup brown sugar
  • 1/2 stick of butter
  • Sea salt and pepper to taste

Directions:


  1. Preheat oven to 400 degrees Fairenheit.
  2. Butter the entire surface of both halves of the squash, and sprinkle with salt and pepper.
  3. Bake squash cavity-down on a large baking sheet for 30-45 minutes or until flesh is soft when pierced with a fork.
  4. Meanwhile brown sausage in a fry pan on medium heat, for about 10 minutes. Add chopped onions and apples to the mixture and cook another 5-10 minutes.  
  5. Remove squash from oven and stuff with sausage apple mixture. Sprinkle brown sugar on top, and bake cavity-side up at 400 degrees Fairenheit for another 10 minutes. 
  6. Cool for 10-15 minutes and enjoy! 

 

 

 

Roasted Apple Pork Skewers

10/26/2018
by Marcia Hawkins

Ingredients:

  • 1 bottle Stonewall Kitchen Apple Grill Sauce, available at Uncle Johns Home & Garden
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons minced fresh sage
  • 6 (1-inch thick) boneless pork chops
  • 2 large red bell peppers

Directions:

  1. Combine Roasted Apple Grille Sauce, crushed pepper and sage in food processor; process until pureed.
  2. Cut each pork chop into eight cubes; place in bowl.
  3. Pour 2/3 cup grille sauce mixture over pork cubes and toss to coat.
  4. Cover with plastic wrap and refrigerate several hours or overnight.
  5. Pour remaining sauce into microwavable serving dish; refrigerate, covered.
  6. Preheat oven to 450° F.
  7. Seed and cut each red pepper into 24 pieces.
  8. Place a pork cube and piece of red pepper on 48 4-inch wood skewers.
  9. Place skewers on foil lined baking sheet.
  10. Bake until internal temperature reaches 155° F., about 8-10 minutes
  11. Arrange on serving plate and season with salt and pepper if desired.
  12. Microwave reserved sauce until warm; serve as dipping sauce for pork skewers.

Recipe courtesy of Stonewall Kitchen

Cranberry Pumpkin Bread Pudding

10/19/2018
by Marcia Hawkins

Quick and easy to prepare (don’t let all the instructions fool you), this recipe can be prepared up to several days ahead of time and is delicious served with vanilla ice cream or sweetened whipped cream.

  • ¾ cup milk, whole or low fat
  • ½ cup heavy cream
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¾ cup firmly packed light brown sugar
  • 1 cup pumpkin puree
  • 6 cups stale bread cubes (1/2” cubes)
  • ½ cup dried cranberries
  • ¼ cup almond liqueur such as Amaretto, optional

Heat oven to 350°F; butter a 9” square baking pan. Set aside.

Pour the milk and cream into a small saucepan and cook over medium heat stirring occasionally until small bubbles form around the edge of the pan, just before the mixture comes to a boil. Remove saucepan from the heat.

Place the eggs, vanilla, pumpkin pie spice, brown sugar and pumpkin puree in a medium bowl and whisk to combine. Add the hot milk mixture and whisk to combine.

Place the bread cubes in a large bowl and add the pumpkin/milk mixture, cranberries and liqueur. Stir to combine. Allow to sit, stirring occasionally, until it absorbs most of the liquid, about 20 minutes. Transfer the bread mixture to the prepared baking pan.

Make a water bath by placing the baking pan in a larger pan and place water in the larger outer pan so that it comes halfway up the side of the smaller pan. Bake the bread pudding in the water bath until it is set and golden, 40 to 45 minutes.

Carefully remove the smaller pan from the water bath and place the pan on a wire rack to cool for 30 minutes. Serve warm. Yields 1- 9" square pudding.

Chef’s Notes: Don’t skimp on the type of bread for cubes here; I like to use a good, bakery quality sourdough or other type of artisan bread

Recipe courtesy of Bev Shaffer