When we have in-store events, we often serve nibbles made with some of the amazing gourmet food products that we sell. Many of you have asked for the recipes, so we
hope these will give you great ideas for your next party!
Winter Cranberry Sangria
2 medium limes, thinly sliced
2 large oranges, thinly sliced
2 medium apples, cored and chopped into small pieces (skin on)
1 ½ cups orange juice, low pulp
3 cups cranberry juice
½ cup apple brandy
2 bottles (750ml) fruity red wine (we used Zinfandel Red)
To a large container, add fruit and muddle slightly with a wooden spoon.
Add orange juice, cranberry juice and apple brandy. Stir.
Add both bottles of wine and stir gently until fully combined.
Chill for at least 2 hours to give flavors time to incorporate. Can be made up to 24 hours ahead.
To serve, add ice or frozen berries to glass and add sangria mixture. Top off with club soda. Can be stored in the refrigerator for up to 48 hours.
Great for your next holiday party… serves 15+ full servings and can easily be converted to a refreshing alcohol-free option by simply omitting the brandy and wine.
Pumpkin Pie with Orange Marmalade
1 can (1 2/3 cups) pumpkin puree
1 jar (12 oz.) orange marmalade with whiskey (we used Mackays)
3 Tbs. molasses
1 cup sugar
1/2 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 eggs, lightly beaten
3/4 cup heavy cream
Your favorite 9” pie shell, blind baked for 15-20 minutes and cooled
Preheat an oven to 425°F. In a large bowl, stir together the pumpkin, marmalade, molasses, sugar, cloves, nutmeg, cinnamon and salt.
Add the eggs and cream and stir until smooth.
Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes.
Transfer the pie to a wire rack and let cool.
Additional method for easy party appetizers:
Double the ingredients above and mix well. Pour pumpkin mixture into a lightly greased 9 x12 baking dish and bake using the same instructions. Bake until the center of the dish is set. Mixture can be made the day ahead and then scooped into small tart shells or filo cups just before the party. Top with a dollop of the ginger cream and finely chopped crystalized ginger.
Ginger Mascarpone Cream
1 jar (12 oz.) ginger curd (we used Mrs. Bridges)
8 oz. mascarpone cream
16 oz. heavy whipping cream
Using a hand or stand mixer, whip curd and mascarpone cream until smooth.
Gradually add heavy whipping cream and whip on high until the mixture becomes light and frothy.
Amount of cream can be adjusted to taste… the less whipping cream used, the stronger the curd flavor.
Great on holiday pies, over pound cake, with fresh berries… the uses are endless! And try this same method with other types of curd. Lemon curd with berries is a great combination.
Cranberry Brie Bites
1 (8-oz.) tube crescent dough
Cooking spray, for pan
Flour, for surface
1 (8-oz.) wheel of brie
1/2 cup cranberry sauce (we used Mrs. Bridges Cranberry Sauce with Port)
1/4 cup pecans, chopped
6 sprigs of rosemary, chopped
Preheat oven to 375° and grease a mini muffin tin with cooking spray.
On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and a sprinkle of rosemary.
Bake until the crescent pastry is golden, about 15 minutes.
Honey-Roasted Grape Tomato Crostini
1 pint grape tomatoes
1 Tbsp premium honey (we used Fool’s Gold Coffee Blossom Honey)
1½ tsp olive oil
¼ tsp Kosher Salt
¼ tsp Black Pepper
1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
1 tub mascarpone cheese, room temp
Fresh Rosemary, chopped for garnish
Preheat oven to 450 degrees.
Toss together first 3 ingredients on a lightly greased rimmed baking sheet.
Bake at 450° for 20 minutes or until tomato skins burst and begin to wrinkle (do not stir).
Transfer roasted tomatoes to a bowl, scraping accumulated juices into bowl. Stir salt and pepper into tomato mixture. Set aside.
Decrease oven temperature to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking).
Let cool on baking sheets.
To assemble, smear mascarpone cheese evenly over crostini; top with roasted tomatoes and finish with a sprinkling of fresh rosemary.
Figs in a Blanket
1/4 cup plus 2 tablespoons balsamic vinegar (we used Napa Valley Fig Balsamic)
3 tablespoons premium honey (we used Fool’s Gold Coffee Blossom Honey)
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup water
24 dried black Mission figs, stems trimmed, halved
1 box of puff pastry, thawed according to package directions
1 large egg
All-purpose flour (for surface)
6 1/2 ounces plain goat cheese
Poppy seeds (for topping; optional)
Rehydrate the figs by combining vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Stir well to dissolve honey. Add figs and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency. Simmer approximately 7–10 minutes. Remove figs from liquid and let cool.
While figs are cooling, preheat oven to 400 degrees.
Beat egg with 1 Tbsp. water in a small bowl. Take thawed pastry and roll into an 18x12" rectangle on a lightly floured surface. Cut pastry into 1” strips, each about 4 1/2" long.
Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet.
Brush top of each pastry with egg wash and sprinkle with seeds. Bake pastries until golden brown and puffed, 15–18 minutes.
Fresh Corn and Black Bean Salad with Cilantro Lime Vinaigrette
1 (15 ounce) can black beans, rinsed and drained
8 ears fresh corn, blanched and kernels cut off the cob (about 5 cups)
2 small red bell peppers, diced (about 1 cup)
1 medium red onion, diced
2 jalapeno peppers, diced and seeds removed
1 pint cherry tomatoes, quartered
1 bottle Stonewall Kitchen Cilantro Lime Dressin
2 tsp garlic salt
1 tsp cumin
2 tsp fresh lime juice
1 cup chopped fresh cilantro leaves, plus more for garnish
Combine all ingredients except for tomatoes in a large bowl and mix well.
Cover and chill at least 30 minutes and up to overnight.
Right before serving, add tomatoes and fold gently, being careful not to mash. Garnish with more chopped cilantro if desired. Serve at room temperature.
Delicious served as a summer side dish, spooned over grilled meats or simply scooped straight from the bowl with your favorite tortilla chip! Add avocado when serving for a creamy twist.