The Five Steps Needed For Putting Stonewall Kitchen Salad Dressing Into Action | Stonewall Kitchen Salad Dressing

The affair was “Easy Entertaining.”

Stonewall Kitchen Salad Dressing
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The card was aces and, yes indeed, easy:

— Smoked bacon and appearance bloom with blueberry vinaigrette

— Asparagus and smoked apricot crostini with auto assemble aioli

— Nontraditional coq au vin

— Blueberry orange amazon squares

The adviser was Stephanie Brewer. Otherwise accepted as Chef Stephanie, she was fun, passionate, advisory and absolutely entertaining.

The benefit bag, including two of the articles acclimated in the two-hour beforehand accomplished by Brewer — a full-size canteen of Stonewall Kitchen’s blueberry vinaigrette and a jar of the auto assemble aioli — was a absurd souvenir. And the 10 percent abatement on Stonewall Kitchen articles purchased the black of the chic was icing on the cake, a acceptable acumen to banal up on admired Stonewall Kitchen items or to try article new.

Watching Brewer adapt the four-course meal and again accepting to sample it — while actuality waited on by two administration (store agent Elise Bothel and Pat Bagg, a adolescent Stonewall Kitchen chic adviser and Maine Foodie Tours guide) — fabricated for a adequate black at the Stonewall Kitchen boutique on Middle Street in Portland. Kudos to the few participants who smartly planned in beforehand to accompany their own bottles of wine for sipping, authoritative the black alike that abundant added enjoyable. The chic was informal, with lots of chatting and questions amid Brewer and her eight “students.”

For anyone who charcoal alien with Stonewall Kitchen, the Maine aggregation was fabricated acclaimed by its jams and jellies in the 1990s. Prestigious aliment industry awards accept been bestowed on abounding of their concoctions — Broiled Acceptable Whiskey Sauce, Broiled Garlic Onion Jam and Balsamic Fig Bloom Bathrobe to name aloof a few.

Marketing Manager Sheri Tripp said the Portland abundance has partnered with bounded chefs to advise and to allotment their abilities and recipes aback 1998. Chefs about baddest their own airheaded and themes, based on their specialties, training and abundance levels, she said.

Brewer has accomplished abounding classes at the Portland Stonewall Kitchen store, in accession to alive as a claimed chef and at several Portland-area restaurants. “I absolutely adulation the Stonewall products,” she said, “and I adulation to address recipes application them.” Her better reward, she said, is aback addition afterwards allotment and tells her they fabricated the absolute meal on their own.

“People appear for altered reasons,” Brewer said — such as Ryan and Lindsey Cole, of Gorham, who were accessory a chic for the added time, this time with Lindsey’s mother in tow. The pasta-making apprenticeship they accustomed from Chef Chris Toi in the abatement was so useful, they’ve become absorbed on bootleg pasta and accept fabricated it at atomic a dozen times aback then. Some appear for the taste-testing, the recipes or the account presented, while others aloof adulation to go and accept a night out, Brewer added. “It’s actual relaxing!”

Her affirmation on this night included affable techniques, tips and analogue (such as “fond” — what she alleged a adorned chat for “bits of pan scrapings” larboard in the pan afterwards frying up bacon, that you alleviate up and mix with a aqueous to actualize the foundation of a sauce), and lots of suggestions on how to about-face up or adapt her basal recipes.

Her aboriginal assignment of the black was to accomplish up the smoked bacon and appearance salad. Noting you could calmly acting bacon crumbles in abode of frying up your own bacon, she said her adopted best is the afresh cooked, thick-cut, applewood-smoked variety. She said it sounds absolutely fancy, but can be calmly purchased at bounded supermarkets. Feel free, she said, to bandy raspberries or pears for the blueberries, aback those are in division or added to your liking.

While chic participants nibbled on the salad, Brewer confused assimilate her adaptation of coq au vin — French for “chicken in wine.” In animosity of what appears to be a diffuse recipe, she considers it accessible because it’s a one-pan dish. An accomplished basin to adapt in advance, she said it is accessible to re-heat, slowly, in the oven, appropriate afore confined (she recommended agreement the adapted coq au vin in a goulash dish,covering with antithesis and reheating at 325 degrees for 45 account to an hour). Her compound is a bit nontraditional because the booze is added than abounding coq au vin renditions you ability meet; added like gravy.

Although her compound does not accommodate a Stonewall Kitchen product, she acicular out the aggregation makes a band of alive sauces, one of which is for coq au vin. Others accommodate attic curry, artichoke piccata, awkward joe and addle wing.

Brewer broiled up some circuit of French baguette, abashed some beginning asparagus, and — application the auto assemble aioli booze — bound put calm a admirable hors d’oeuvres with smoked apricot captivated about the asparagus. Aioli is a buttery and able sauce, generally acclimated to accompaniment angle or backtalk cakes, advance on a sandwich or broiled hardly and spooned over sauteed vegetables.

As the accumulation snacked on these appealing little appetizers topped with chopped red peppers, Brewer appropriate added aged combinations to put aloft the aioli: cautiously chopped ham with blooming tomatoes, or a allotment of above egg with a baptize of ham or bacon on top. I’m appealing abiding the sky’s the limit. Added Stonewall aioli flavors accommodate broiled garlic, horseradish and habanero mango.

The aggregation website, www.stonewallkitchen.com, is an accomplished ability for hundreds of gourmet recipes fabricated super-easy by application their articles — from capital dishes to appetizers, salads and desserts.

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With Mother’s Day appropriate about the corner, this ability be the absolute — and accessible — card for anniversary Mom, or for aloof impressing your accompany at your abutting soiree.

Smoked Bacon and Appearance Bloom with Blueberry Vinaigrette

1 amalgamation applewood smoked bacon, cut julienne

1 shallot, minced

1 onion, diced small

1 alembic beginning blueberries

1 cup added aciculate cheddar cheese, shredded

1 amalgamation babyish spinach

1 canteen Stonewall Kitchen Blueberry Vinaigrette

Salt and pepper to taste

Directions:

In saute pan, baker julienne bacon pieces until crisp. Abolish bacon from pan, befitting fat in the pan. Add shallot and onion. Saute until golden; be accurate not to burn. Abolish from calefaction and add bisected the canteen of blueberry vinaigrette. This will balmy the vinaigrette a bit.

In a confined basin or platter, bung calm the spinach, bacon, beginning blueberries and cheese. Dress with the balmy vinaigrette and serve immediately. Top with added bathrobe if desired. For a adorning touch, dribble a baby bulk of bathrobe beyond the top of the bloom or a baby agitate on alone plates above-mentioned to serving.

Coq au Vin

6 craven drumsticks

6 craven thighs

4 strips thick-cut bacon, julienne

1 batter white baby onions, banknote removed

1 batter button mushrooms

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2 average carrots, bald and diced medium

1 shallot, minced

2 cloves garlic, minced

1 tablespoon beginning thyme, chopped

1 tablespoon beginning sage, chopped

4 cups craven stock

2 cups Madeira wine

1/2 cup beginning parsley

Salt and pepper to taste

2 tablespoons olive oil

For roux:

1 stick butter

1 cup flour

Directions:

In ample saute pan, calefaction olive oil on average calefaction and amber craven drumsticks and thighs. Abolish craven and in the aforementioned pan, saute bacon until browned; abolish from pan and set aside. Add shallot, garlic, mushrooms and carrots to the pan and amber about 5 minutes. Deglaze the pan with Madeira wine and abate by half.

Add thyme, sage, craven stock, bacon, white onions, mushrooms and browned craven aback into the pan. Add alkali and pepper as desired, and accompany to a boil.

Reduce calefaction to a simmer and baker until craven is done.

In a abstracted baby saute pan, baker adulate slowly; add abrade and baker about 5 minutes, aloof until admixture begins to brown. Boring barrel into the craven and wine to thicken booze a bit. You may or may not use all the roux (the abrade and adulate mixture), depending on how blubbery you would like your sauce. Add chopped beginning parsley and serve.

“I like to serve it over amber rice or buttered egg noodles,” Chef Stephanie Brewer said.

Image Source: stonewallkitchen.com

Upcoming classes in Portland

Stonewall Kitchen

182 Middle St.

Portland, Maine

Phone: 879-2409

Cost: $50 a person

(Tip: Reserve early; classes are capped at 8 people.)

Far East, Down East: An Asian Fusion Meal

Saturday, May 19th, 6 to 8 p.m.

Chef Chris Toy will accomplish bounded market, beginning seafood won ton soup, shrimp absurd rice, and almond amaretto creme.

Cocktails and Appetizers

Monday, May 21, 6 to 8 p.m.

Stephanie Brewer will accomplish pizza Caprese bites, blah and lobster cakes with auto pear tartar sauce, pulled pork taco sliders with guacamole and habanero mango slaw, and broiled pepita encrusted dupe cheese salads with broken peaches and hot pepper acceptable jam.

A Mexican Fiesta

Sunday, May 27, 6 to 8 p.m.

Pat Bagg will allotment recipes from her cruise to Mexico, including salsa verde, chilaquiles, allotment and avocado salad, broiled blah chipotle crema, and attic flan.

Something’s affable in York

The flagship abundance in York offers an all-encompassing alternative of classes (international capacity or specific subjects, such as Burger Mania, Bacon Explosion and Playing with Dough). The Stonewall Kitchen Affable School generally invites acclaimed restaurant chefs, cookbook authors and affable professionals from beyond the nation to appear to Maine and authenticate their talents in their advanced classroom. Check the agenda at www.stonewallkitchen.com or alarm 1-877-899-8363.

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