A New England Bloody Mary

There’s really no better way to kick off brunch with your friends or recover from the night before than with a delicious Bloody Mary. They’re loaded with complex flavors that activate our salty, sweet, sour and savory taste sensations – all at the same time!

A traditional Bloody Mary recipe has tomato juice, fresh lemon, Worcestershire Sauce, salt, pepper and cayenne pepper with a lemon wedge for garnish – oh, and vodka! We LOVE putting twists on recipes and as New Englanders, what better way than by adding some Maine-inspired pre-brunch munchies?


Everyone loves a little DIY! We’ve selected some of our top contenders for the perfect New England Bloody Mary. Choose your favorite toppings, dress up your Bloody and enjoy. Cheers!

A New England Bloody Mary

The Basics

5/12 ounces Stonewall Kitchen Bloody Mary Mixer
2 1/2 ounces vodka

The Rim

1 tablespoon celery salt

Dress It Up (choose one, two … or all of them!)

Bacon-wrapped scallops
Cooked shrimp
Pickled vegetables ( head over to Tillen Farms products)

Spice It Up

Sriracha (or try our Peppadew Sriracha Bloody Mary Mixer)
Tabasco sauce
Cayenne pepper


Mix and pour over ice. Garnish with your favorites.



2018 January Product Launch – Meet the Lineup!

It’s that time of year again – new year, new recipes and new products. We’ve been cooking up some delicious products here at Stonewall Kitchen and we’re excited to share them with you! For those who recently joined the Stonewall Kitchen family, every January and July, we unveil new products to our guests, both in-store and online. We’re adding over 20 new products this January, including some hot additions to our line of ghost pepper products – a request following the popularity of our Ghost Pepper Salsa. Most of our products for this year’s January launch are already available online (click here to view them!) and we’re continuing to add to our inventory over the next few weeks.  Get ready to stock your pantry with our new line up!


Introduced in July, 2016, our Ghost Pepper Salsa has become one of our hottest (literally!) and most popular products. For those who love “hotter than hot”, we’ve introduced three new products to our line of ghost pepper products: Ghost Pepper Aioli, Ghost Pepper Jelly and Ghost Pepper Queso. If you want to give your burgers some bite or make crazy hot sandwiches, our Ghost Pepper Aioli adds some serious spice. You’ve asked for a punched-up version of our Hot Pepper Jelly, so we brought in the big guns and incorporating the ultra-hot ghost peppers into our Ghost Pepper Jelly. This jelly has the sweetness of pure cane sugar and red bell peppers to help balance the spice – a perfect addition to cheese plates, appetizers or you can even use it as a glaze! The last addition to our ghost pepper line is our Ghost Pepper Queso. This spicy blend includes several types of melted cheeses, tomatoes, red bell peppers and onions for a cooling contrast to the fiery chili flavor.


We believe most things are better with a few pieces of bacon or a splash of good bourbon – so naturally, we’ve combined the two to create our Bourbon Bacon Jam. This boozy, savory jam contains real pieces of bacon and is sweetened with Maine maple syrup. This is a key ingredient to making a delicious burger. Can’t get enough bacon? Us, either. If you love to put ketchup on your eggs, you have to try our Bacon Ketchup! Combining the smoky, meaty pieces of bacon with our tangy ketchup recipe, this product elevates everything from French fries to meatloaf.


We’ve combined two of our favorite sauces in one. Our Garlic Pesto Pizza Sauce has a tomato-based pesto and includes aromatic garlic, sweet basic, savory pine nuts and salty Parmesan cheese. Spread it on some fresh dough, top with mozzarella cheese and viola! You’ve got yourself a simple pizza packed with flavor. Feeling a bit less traditional? The Garlic Pesto Pizza Sauce is delicious on roasted potatoes or as a dip for homemade breadsticks.


Toss the takeout menus and stock up on our Sweet Chili Dipping Sauce. With this sauce in your pantry, you can easily recreate the flavors of your favorite Asian takeout restaurants at home. A combination of spicy and sweet, this dipping sauce is a key ingredient for your egg rolls and dumplings or combine it with peanut butter for an easy peanut sauce.


For our savory lovers, try our Portobello Mushroom Sauce. Whether you’re craving Shepard’s Pie, a steak dish, or a super easy Stroganoff – this rich, earthy grille sauce is ready for when you crave comfort food on a crisp day. Another sauce you’ll have to try is our Mediterranean Grille Sauce. It’s like taking a mini tour of Southern Europe! Kalamata olives, green olives and capers provide salty, briny notes that are balanced with aromatic garlic, tart lemon, sweet honey and a blend of our own spices. Read the back of the label for our Mediterranean shrimp and couscous salad recipe. Yum!

Whenever we can, we always love to add a taste of New England. If you’ve ever visited New England, you know that autumn calls for trips to the orchards, where everything apple is available! Our new Apple Cider Vinaigrette captures those flavors and feelings of fall, letting you enjoy the tart taste of fresh-pressed apple cider year-round. Now – you can bring New England to you, no matter where you live!


We continue to add to our baking mixes and have added to our savory line with our Dill & Chive Crepe Mix. The subtly herbaceous blend of dried ingredients comes together with just eggs, water and a few tablespoons of butter or oil to form a light and airy batter that cooks up in minutes. Morning or night, prepare delicious, inventive meals with a friend egg, sautéed vegetables, dressed greens or melty cheese!

With a new year ahead and new products on the shelves, we know that 2018 will be full of delicious flavors and trends!  Visit us online to browse more of our new products and recipes.  Bon appetit!


Seize the Weekend – Labor Day Recipes

From simple appetizers to grilled goodies and delicious drinks, we’ve put together a few of our favorite recipes to help take the “labor” out of your Labor Day plans!

T082217_LDR_Squareo kick off the weekend festivities, our Blood Orange Margarita (see the recipe below) is the perfect drink to sip with friends! We use our Blood Orange Marmalade which introduces a fresh, sweet and juicy twist to the margarita.

We like to dress up our drinks with salted rims and garnish the top with orange slices AND lime wedges, but that is definitely up to you!

This margarita is perfect to serve alongside chips and salsa. Our Fire Roasted Salsa is a delicious, spicy compliment to the refreshing margarita. A little sweet. A hint of spice!

Ok, so now all the glasses are empty and the chips are gone! It’s time to bring on the main dish. With just 15 minutes of prep time and 20-25 minutes on the grill GrilledChickenrecipe_HorseradishPeppercornGrillleSauce(because what’s a barbecue without grilling?!), the Horseradish Peppercorn Grilled Chicken is great for both big and small groups. After coating the chicken with the Horseradish Peppercorn Grille Sauce, we highly recommend refrigerating the chicken overnight for that extra flavor boost!

Perfect with our Creole Three Bean Salad and an ear of corn!

Not really feeling these recipes? Check out the ‘Recipes’ section of our website for endless ideas!

Blood Orange Margarita

  • Servings: 2
  • Print


For the Blood Orange Simple Syrup –
1/4 cup plus 2 Tablespoons water
3 Tablespoons Stonewall Kitchen Blood Orange Marmalade
3 Tablespoons granulated sugar
For the Margarita –
2 ounces fresh squeezed lime juice
4 ounces fresh squeezed blood orange juice
2 ounces Tequila
1 ounce Triple Sec (or other orange liqueur)
4 ounces (1/2 cup) blood orange simple syrup (reserve a small amount for rimming the glasses)
Kosher salt for rimming the glasses
Blood orange slices or wedges of lime for garnish

1. For the blood orange simple syrup, combine the water, Blood Orange Marmalade and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
2. For the margaritas, combine the lime juice, orange juice, Tequila, Triple Sec and blood orange simple syrup in a pitcher. Refrigerate until ready to serve.
3. Moisten the rim of two glasses with remaining blood orange simple syrup. Pour salt onto a small plate. Dip the rim of the glasses into the salt. Place ice in each glass; fill with blood orange margarita and garnish with a slice of orange or wedge of lime.



Battle of Berries: Blackberry vs. Black Raspberry

Have you ever thought that blackberries and black raspberries are the same fruit with two different names? Trust us, you’re not alone! They’re the same color, the same size, they even come from the same family – so, it makes sense that they can get easily confused. Before the summer ends (and after reading this!) you’ll know how to distinguish between these two berries!


Black Raspberry                                                  Blackberry


Here’s the difference:

  • The first distinguishing difference between the two types of berries is the core. Blackberries have a white-colored core (pick from the stem) whereas the black raspberries, much like red raspberries, have a hollow core (picked alone from the plant).
  • Black raspberries have smaller “cells” and are covered in very small hairs. Blackberries are larger than raspberries and appear to be shiny and smooth.
  • Black raspberries can be harvested earlier than blackberries because raspberries are not as sensitive to the cold temperature.
  • Black raspberries can be less tart compared to blackberries, which are often described as sour.
  • Blackberries grow in more places – they can be found in the United Kingdom, Ireland, Australia, Chile, New Zealand and of course, North America.

Both berries are excellent sources of vitamin-C and are packed with vitamins, minerals, antioxidants, and fibers.

There you have it. In the end, both are delicious and both are great additions to a variety of dishes. Enjoy this season and eat lots of berries!




“A light Cake to bake in small cups.”

Everyone knows what they are. We’ve all had one once in our life. They come in a variety of colors. Most of us have decorated one or two at some point and they really are perfect for any occasion. You know what we’re talking about, cupcakes of course! But as you sit there, enjoying your cupcake of choice (with or without sprinkles!), have you ever wondered how cupcakes came about? Who was the first person to come up with the brilliant idea of shrinking an entire cake into an individualized cup? Well, read no further! We have your answer.


Let’s take a trip back to Hartford, Connecticut in the year 1796, when the first ever American cookbook, American Cookery, was published. The full title of this book was, American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puff, pies, tarts, custards and preserves, and all kinds of cakes, from imperial plum to plain cake: Adapted to this country, and all grades of life. In between “soft cakes in little pans” and “Shrewsbury cake” lays the recipe for the first ever cupcake, or “a light cake to bake in small cups.”

Image Retrieved from: http://recipes.hypotheses.org/category/modern

Amelia Simmons was all about large quantities of whatever she was making, so her cupcake recipe called for “half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. [glass] Rosewater, two do. [glass] Emptins, a nutmeg, cinnamon and currants.” Pretty cool, huh? Now you can impress your friends and family about your new cupcake history!

To impress even more, the word “cupcake” was first seen in 1828 in Eliza Leslie’s, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats – a recipe relating a little more to today’s modern cupcake, but probably not as delicious!

On Facebook? In celebration of #NationalCupcakeLoversDay, we are giving away a few boxes of our very own Vanilla Cupcake Mix! Here’s what you have to do to win:

  1. Visit us on Facebook
  2. “Like” our National Cupcake Lovers Day post – it will be posted June 13th, 2017 at 10:00am (ET).
  3. Comment the post with your favorite type of cupcake!

The first three (3) people to complete all three (3) steps will win their very own Stonewall Kitchen Vanilla Cupcake Mix. Good luck!

A Stonewall Kitchen Mission.

The day that Gail Langone came into our York Company Store was the day that Stonewall Kitchen was assigned a mission.

Gail, a longtime guest, drove from Massachusetts on her very own mission: to find a long-lost biscotti recipe. When Gail asked Lauren, our York Company Store Manager, how she could get her hands on the recipe, Lauren didn’t really know where it was, or if we even had it! The request travelled upstairs to our Ecommerce Manager, Ian, who then asked our Creative Manager, Melissa – still no luck! The question was brought to Kim, our Food Development Specialist, our Executives and even the Stonewall Kitchen Founders, Jim and Jonathon. All came up empty-handed. And so, Gail drove off with no recipe.

That got us thinking. Why can’t we make a biscotti recipe using our pancake and waffle mix? For Gail and her family, who “won’t eat any other [pancake] brand”, we just had to do it!

We frequently get asked how we come up with recipe or product ideas. Sometimes we come up with ideas from staff requests and other times, it’s directly from our guests and what they want to see from Stonewall Kitchen.

So for Gail, her family, and all the biscotti lovers out there – we introduce our Chocolate Chip Biscotti using our Chocolate Chip Pancake & Waffle Mix!

Chocolate Chip Biscotti




  • Preheat oven to 350°. Line a baking sheet with parchment paper or lightly grease.
  • In the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used), cream the butter and sugars. Add the eggs and mix until uniform. Add the Chocolate Chip Pancake & Waffle mix and mix on low speed only until combined.
  • Divide dough in half and form into two oblong loaves about 3-inches wide and 1/2-thick. Place loaves 2-inches apart on the prepared baking sheet.
  • Bake for 25-30 minutes until golden brown. Remove from oven and reduce oven temperature to 300° F.
  • When the biscotti has cooled enough to handle (about 20 minutes) Place the loaves on a cutting board. Using a sharp serrated knife, cut the loaves on a diagonal into 1/2 to 3/4-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.



Get Grillin’ For Memorial Day!

Memorial Day Weekend is the perfect time to get together with family and friends and do a little grilling! Sometimes grilling can be a bit tricky, so here are some tips to brush up your knowledge and continue grilling like a pro.


  • Build the Heat! After turning the grill on, close the lid for 15 to 25 minutes and let the heat build. Not only does this ensure that the grill has reached the right temperature but it also kills all the unwanted bacteria that’s been hanging in there.
  • Make a brush if you don’t have one! Long-handled wire grill brushes are a must-have for grilling. Make sure to brush any debris off the grate after preheating and immediately after grilling. Don’t have a grill brush? That’s ok – put an aluminum foil ball in between chef tongs and use the aluminum foil has the brush and the chef tongs as handles!
  • Keep an eye out. If you have more than one food item on the grill, chances are they all have a different “done-time”. Make sure to keep checking and use a thermometer when necessary.
  • Use a pan. For meats that tend to fall apart easily and for small foods, place a grill pan on the grate to ensure everything stays in one piece (or doesn’t fall through the grate!).
  • Don’t get too saucy … or at least know when the right time to sauce is, especially with ribs. Sauce them during the last 30 minutes to reduce the risk of burning any sugars.
  • Keep it fresh. Make sure to use clean plates and cutting boards to prevent any raw meat contamination.
  • Let it rest. The trick to grilling meat, especially steak, is to let it rest at least 5 minutes before slicing, letting all the juices settle in.
  • Have fun and experiment! You can grill lettuce, meat, pizza, burritos – experiment with anything and don’t get too frustrated if the first try isn’t exactly how you imagined.

Test out these grilling tips on our Baby Back Ribs recipe! Our Vidalia Onion Fig Sauce is a perfect marinade to add a hint of sweetness.

Vidalia Onion Fig Glazed Baby Back Ribs




  • Place the rack of ribs in a large pot and simmer until meat becomes a bit tender. (About one hour). This prevents the sauce from burning while the ribs are on the grill.
  • For the glaze, mix the Vidalia Onion Fig Sauce with the apple juice.
  • Pre-heat grill and rub ribs with Chicken & Pork spice rub.
  • Place the ribs on the hot grill, brush on the glaze and cook until nicely browned.