HOLIDAYS AT HOME
RICH IN FLAVOR
Holidays at Home All-Natural and Gluten-Free LAUDEMIO EXTRA VIRGINOLIVE OIL, 16.9 OZ.

Laudemio Extra Virgin Olive Oil is cold-pressed from perfectly whole olives, selected at just the right stage of ripeness. It is unparalleled in balance between saturated, monounsaturated and polyunsaturated fats. This EVOO is an ideal companion of quality gastronomy: powerful, naturally rich in intense polyphenols and fragrant aromatic substances. Every drop of Laudemio is a unique expression of the fruit, the place, time, and touch of the individual producer who gave it life.

ELEGANT ENTERTAINING
Holidays at Home

Elegant Brie is the brainchild of sisters Linda and Leslie and their shared love for entertaining. Their goal was to take their homemade baked brie appetizer and make it something anyone could bake at home. Wheels of creamy brie cheese are layered with savory or slightly sweet combinations before being wrapped in puff pastry. When baked in the oven, the pastry puffs up and encases the melty cheese in a golden brown crust. Savory, mouthwatering, and intensely flavorful, this easy and creative appetizer is a huge crowd pleaser.

PASSIONATE FOR FLAVOR
Holidays at Home

For those at Stonewall Kitchen, food is more than a business-it is a lifelong passion. Stonewall only selects the best possible ingredients for each of their products, and are incredibly strict about their standards of quality. By carefully crafting individual batches, Stonewall Kitchen has been able to ensure quality and consistency. Although this step adds complexities to the process, they believe the result is worth it. Also worth it: Stonewall Kitchen's flare for finding unique flavor combinations. Along with their timeless classics, they have introduced zesty blends like Roasted Garlic & Onion Jam and Maple Bacon & Onion Jam.


FUN FACT

In keeping with their heritage, founder Jonathan King's unique handwriting is prominently displayed on all product labels!

Stonewall Kitchen
OUR PRODUCT PICK

For the season, we would love to introduce you to a few special flavors from Stonewall Kitchen's incredibly deep product line up.

NEW ENGLAND CRANBERRY RELISH

The essence of New England shines through in Stonewall Kitchen's New England Cranberry Relish. The abundantly sweet and tart cranberry is combined with zesty orange for a spread unlike any you may have tasted before. You will "relish" its taste on baked chicken or in a sandwich!

APPLE CRANBERRY CHUTNEY

Stonewall Kitchen pays homage to the age-old collaboration between sweet and savory traditional chutney with their delectable Apple Cranberry Chutney. Sweet, ripe apples, tart cranberries blend beautifully with an array of flavorful herbs and spices. Especially good with spicy meals or served with crackers and cheese.

CRANBERRY HORSERADISH SAUCE

Perfect with your favorite roast or as a spread on a turkey sandwich, Stonewall Kitchen's award-winning uniquely tart and spicy Cranberry Horseradish Sauce is a delicious blend of contrasting flavors. Incredible with smoked meats and seafood.

Holidays at Home
CIDER-BRAISED BRISKET WITH ONIONS (Serves 6)
Ingredients:
  • 1 (3 1/2 to 4 pound) Boneless Beef Brisket, trimmed of excess fat
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 pounds White Onions, halved lengthwise and thinly sliced lengthwise (6 cups)
  • 1 Bay Leaf
  • 1 (12-oz) Bottle Cider
  • 1/4 cup Beef Demi-Glace
  • 1 tablespoon Balsamic Vinegar
Directions:

Preheat oven to 350°F.

Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter. In fat remaining in pot over moderate heat, cook onions with bay leaf, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add cider, beef demi-glace and balsamic (liquid should come about halfway up sides of meat) and bring to a boil. Cover pot and braise in middle of oven until meat is very tender, 3 to 3½ hours. Let rest in sauce, uncovered, 30 minutes. Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season sauce with salt and pepper. Slice meat across the grain and serve with sauce.

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