Recipes Archives - Page 5 of 21 - Shawano Stock Market

715-201-1111

Recipe: St. Nick Sour

St. Nick Sour

A twist on a classic bourbon sour! The PERFECT party cocktail featuring the DELCIOUS Cedarburg Spice Sweet Mulled Wine! Pair it with cookies on Christmas Eve to make Santa REALLY HAPPY! 😉

Ingredients

  • 2oz Three Chord Bourbon – Stock Market Barrel Pick
  • 1 ounce lemon juice
  • 1 ounce egg white
  • 3/4 ounce Sweet Timber Maple Syrup
  • 1/2 ounce Cedar Creek Winery Cedarburg Spice

Directions

Add Three Chord Bourbon – Stock Market Barrel Pick, lemon juice, egg white and Sweet Timber Maple Syrup in a cocktail shaker and dry shake (without ice) for about 20 seconds. Add a few cubes of ice and shake for about 30 seconds (until well chilled). Strain into a rocks glass filled with ice.

Slowly pour Cedar Creek Winery Cedarburg Spice over the back of a bar spoon (so that the wine floats on top of the drink).

Enjoy!

Recipe: Apple Gouda Fondue

Apple Gouda Fondue

It’s COLD and we’re ready for all things apple and cheesy and WARM. This fondue is a PERFECT way to really ELEVATE your charcuterie board! An EASY and DELICOUS crowd pleaser!

Ingredients

  • 3/4 cup chicken broth
  • 12oz bottle Blake’s American Apple Hard Cider
  • 3 Tbsp cornstarch
  • 2 Tbsp Worcestershire Sauce
  • 1/2 tsp minced garlic
  • 1 1/2 cups grated smoked gouda
  • 1 cup grated swiss cheese
  • 1 cup grated sharp cheddar cheese
  • 1/8 tsp coarsely ground black pepper
  • ÂŒ tsp Himalayan Sea Salt
  • 1 Tbsp Madagascar Black Pepper Olive Oil
  • For dipping:
    • Pretzel Bites
    • Thinly Sliced Filet Mignon
    • Baby Potatoes
    • Broccoli Florets
    • Sliced Apples
    • Sliced Pears
    • Sour Dough Bread Bites
    • Smoked Sausage

Directions

Turn on fondue pot to heat. In a medium bowl, grate cheeses and toss with black pepper, Himalayan Sea Salt and cornstarch until mixed, set aside.

In a medium sauce pan over medium heat, bring Blake’s Hard Cider, chicken broth, Madagascar Black Pepper Oil and garlic to a simmer. Add a handful of cheese to simmering pan, allow to completely melt before continuing to add the remaining cheese (slowly and allowing each handful to melt before adding another). Add Worcestershire sauce while continuing to stir. Stir until cheese is shiny and smooth. Transfer to heated fondue pot and serve with the dipping sides.

Enjoy!

Recipe: Poison Apple Cocktail

Poison Apple Cocktail

Another deliciously SPOOKY Stock Market cocktail! My crystal ball is telling me this may be the Witches Night Out cocktail this year… see you Friday, October 7th 2022 for a SCARY GOOD TIME!

Ingredients

  • 2oz Doundrins Distilling Maple Syrup Liqueur
  • 4oz Twig’s Green Apple Soda
  • Caramel Kitchen Salted Caramel Sauce, for garnish
  • Spider Ring, for garnish

Directions

Fill a cocktail shaker with ice. Add Doundrins Distilling Maple Syrup Liqueur and Twig’s Green Apple Soda, shake well. In a martini glass, drizzle Caramel Kitchen Salted Caramel Sauce around the inside of the glass; pour in cocktail. Garnish with a spider ring.

Enjoy!

Recipe: Apple Butter Coffee Cake

Apple Butter Coffee Cake

We’re ready for apple cider, pumpkin patches, colorful leaves, cozy sweaters and this DELICIOUS Apple Butter Coffee Cake! ALL THE FALL THINGS! This cake is best enjoyed with our Infuse Spirits Cinnamon-Apple Vodka spiked apple cider – a fall Stock Market FAVORITE! 😉

Ingredients

  • Coffee Cake
    • 1 3/4 cup flour
    • 1 cup sugar
    • 1 tsp Himalayan Sea Salt
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 Tbsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/2 tsp ground nutmeg
    • 3/4 cup Adams Apple apple butter
    • 1/2 cup butter, melted
    • 2 eggs
    • 1/2 tsp vanilla extract
    • 1 large apple, cored & diced
    • Chiquitita Extra Virgin Olive Oil, in Misto Sprayer
  • Crumb Topping
    • 1/4 cup brown sugar
    • 1 Tbsp ground cinnamon
    • 1/2 cup flour
    • 1/4 cup butter, softened
  • Cream Cheese Glaze
    • 2oz cream cheese, softened
    • 1/2 Tbsp butter, softened
    • 3 Tbsp milk
    • 2-3 Tbsp powdered sugar
    • 1/2 tsp vanilla extract

Directions

Preheat your oven to 425 degrees. Using your Misto, spray a 9-inch baking pan.

Prepare the crumb topping by using a fork to mix the brown sugar, cinnamon, flour, and softened butter in a small bowl until you have a coarse, lumpy mixture; set aside.

In a large bowl, stir together sugar, flour, Himalayan Sea Salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. In a separate small bowl, stir together apple butter and melted butter. In another separate small bowl, whisk vanilla and eggs. Add all wet ingredients to the dry ingredients and mix until no lumps remain. Add chopped apples and fold them into the batter.

Spread batter into your prepared pan.  Sprinkle crumb topping evenly over the top. Bake for 5 minutes at 425 degrees then reduce the temperature to 375 degrees and bake an additional 25-30 minutes ( test with a toothpick periodically).

While cake is baking, prepare the cream cheese glaze by whisking the cream cheese, butter, milk, powdered sugar and vanilla extract together, set aside.

Remove cake from oven, allow to cool slightly. Top with a drizzle of cream cheese glaze.

Enjoy!

Recipe: Blue Butterfly Paloma

Blue Butterfly Paloma

Like grapefruit juice? Then you will LOVE Palomas! This DELICIOUS cocktail features the TIKTOK COLOR CHANGING Butterfly Cannon Blue Tequila!

Ingredients

  • 4oz Miss Mary’s Fresh Squeezed Paloma Mix
  • 2oz Butterfly Cannon Blue Tequila
  • Splash of Club Soda
  • 1 grapefruit wedge, for garnish
  • Demitri’s Margarita Rim Salt, for garnish

Directions

Wet the rim of a large rocks glass and dip into the Demitri’s Margarita Rim Salt. Fill glass with ice and set aside.

In a cocktail shaker, add ice, Miss Mary’s Fresh Squeezed Paloma Mix and Butterfly Cannon Blue Tequila, shake vigorously. Strain over prepared rocks glass. Top with a splash of club soda and garnish with a grapefruit wedge.

Enjoy!

Recipe: Spicy Street Corn Salad

Spicy Street Corn Salad

‘Backyard Barbecue Season’ calls for EASY and DELICIOUS sides! This salad is the PERFECT way to use up all of those garden veggies!

Ingredients

  • 3 Tbsp mayo
  • 3 Tbsp sour cream
  • 1 jalapeno, diced
  • 1 red bell pepper, diced
  • 1/2 large red onion, diced
  • 1 Tbsp Jalapeno Balsamic
  • 4 Tbsp fresh lime juice (2 limes)
  • 2/3 cup Cotija cheese, crumbled
  • 1/2 bunch fresh cilantro, chopped
  • 1 tsp freshly ground Himalayan Sea Salt
  • 4 cups corn (about 6 ears, cooked and shucked)
  • 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 1 Tbsp Urban Accents Spicy Chili Lime Corn on the Cob Seasoning

Directions

In a large frying pan on high heat, add the corn, Himalayan Sea Salt and Cilantro & Roasted Onion Extra Virgin Olive Oil. Cook until some corn is slightly charred, remove from heat and set aside.

In a small bowl, whisk together lime juice, mayo, sour cream, Jalapeno Balsamic and Urban Accents Spicy Chili Lime Corn on the Cob Seasoning blend, set aside.

In a large bowl, toss prepared corn, bell pepper, red onion, jalapeno and fresh cilantro. Pour prepared dressing over the top and mix gently. Sprinkle with Cotija cheese.

Enjoy!

Recipe: The *SHAWANO* Bomb Pop

The *SHAWANO* Bomb Pop

We’re celebrating July 4th, SHAWANO STYLE! Featuring Sugarlands Lemonade Moonshine and Shawano’s very own Twig’s Blue Raspberry Soda – tastes like a beautiful, WISCONSIN summer! Happy 4th of July!

Ingredients

  • 2oz Sugarlands Lemonade Moonshine
  • 4oz Twig’s Blue Raspberry Soda
  • Splash of grenadine
  • 1 scoop ice
  • Fresh blueberries, for garnish
  • Lemon wedge, for garnish

Directions

Fill a glass with ice. Add Sugarlands Lemonade Moonshine, Twig’s Blue Raspberry Soda and a splash of grenadine, stir. Garnish with fresh blueberries and a lemon wedge.

Enjoy!

Recipe: *Adult* Root Beer Float

*Adult* Root Beer Float

We’ve got the PERFECT cocktail for DAD this Father’s Day! A REAL summer treat (and a Stock Market FAVORITE). This boozy dessert is a real crowd pleaser!

Ingredients

  • 3oz Sugarlands Root Beer Moonshine
  • 2 scoops vanilla ice cream
  • 4oz Twig’s Farmer’s Brew Butterscotch Root Beer
  • 1 scoop ice
  • Redd-whip, for garnish
  • Tillen Farms Bada Bing Cherry, for garnish
  • Chocolate sprinkles, for garnish

Directions

In a blender, combine Sugarlands Root Beer Moonshine, ice cream, Twig’s Butterscotch Root Beer and ice; blend thoroughly.

Pour into mug and top with Reddi-whip, sprinkles and Tillen Farms Bada Bing Cherry.

Enjoy!

Recipe: “Empty the Veggie Drawer” Pasta

“Empty the Veggie Drawer” Pasta

This GORGEOUS recipe was crafted by our girl Kayleen’s sweet Mama! Delicious, bright and FRESH – everything you want in a summer dish!

Ingredients

  • Âœ red onion, sliced
  • 2 Tbsp minced garlic
  • 2 cups broccoli florets
  • 1 bag Dalla Terra Pasta
  • 10oz asparagus spears
  • Red pepper flakes, to taste
  • 4 Italian Chicken Sausages
  • 1 cup whole cherry tomatoes
  • 6oz baby bella mushrooms, sliced
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Chiquitita Extra Virgin Olive Oil
  • Freshly shaved parmesan, for finishing
  • 2 Tbsp Tuscan Herb Extra Virgin Olive Oil
  • Jacobsen Salt Co. Himalayan Sea Salt, to taste
  • Neapolitan Herb Balsamic Vinegar, for finishing
  • PS Seasoning Citrus Smash Lemon Pepper Seasoning
  • 1 jar Sonoma Gourmet Cherry Tomato with Basil Sauce

Directions

In a medium sauce pan, sauté minced garlic and red onion in Chiquitita Extra Virgin Olive Oil. Once fragrant, add Sonoma Gourmet Cherry Tomato with Basil Sauce, simmer for 15 minutes.

On a baking pan lined with parchment paper, spread out the mushrooms, broccoli, asparagus and cherry tomatoes. Drizzle with Tuscan Herb Extra Virgin Olive Oil and PS Seasoning Citrus Smash Lemon Pepper Seasoning, red pepper flakes, freshly ground black pepper, Himalayan Sea Salt and granulated garlic to taste. Roast at 400°F for 12 minutes. Remove from oven and set aside. Cook pasta according to package instructions, set aside. In a separate small pan, fry the chicken sausage, slice and set aside.

To plate, place pasta first followed by roasted vegetables, prepared sauce and sliced chicken sausage. Serve with a drizzle of Neapolitan Herb Balsamic Vinegar and freshly grated parmesan.

Enjoy!

Recipe: Fresh Spring Salad

Fresh Spring Salad

I made this recipe a couple weeks ago for an event and it was a HUGE hit! All that FRESH CRUNCH your craving as the warmer weather rolls in!

Ingredients

  • 6 radishes, shaved
  • 1 cup frozen peas, thawed
  • 1 cup Sicilian Lemon Balsamic
  • 1 cup Dill Extra Virgin Olive Oil
  • 2 chicken breasts, cooked and diced
  • 16 asparagus spears, blanched & chopped
  • 2 Tbsp Stonewall Kitchen Spicy Honey Mustard
  • 1/4 cup walnuts
  • Salt & Pepper, to taste
  • 1/4 cup Fresh dill, chopped
  • 1/4 cup Fresh mint, chopped

Directions

To make the dressing, whisk together Sicilian Lemon Balsamic, Dill Extra Virgin Olive Oil, Stonewall Kitchen Spicy Honey Mustard and Salt and Pepper in a medium bowl, set aside.

In a large bowl, toss together radishes, peas, chicken breasts, asparagus spears, walnuts and fresh mint and fresh dill. Dress as desired.

Enjoy!

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Shawano, WI 54166

Phone: 715-201-1111
info@shawanostockmarket.com

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