Category: Recipes

Directions

Directions

• 2 pears, sliced into 1/2 inch quarters (seeds and stems removed)
• 8 oz Brie cheese, cut into 1/2 inch cubes
• 2 cups baby arugula
• 1/4 cup walnuts, chopped
• Denissimo Fine Aged Balsamic Vinegar, for drizzling
• Toothpick skewers

Directions

Take a small toothpick skewer and assemble by starting with a cube of pear, followed by a few pieces of arugula (fold them so they assembles on the skewer easier), and then a cube of brie. Place skewer on a serving platter and repeat until all cheese and pears are used up.

Gently press a few pieces of chopped walnuts onto the brie cheese so that they stick. Drizzle Denissimo Fine Aged Balsamic Vinegar over the top of the prepared skewers.

Enjoy!

• ▢2 15.25oz cans whole kernel corn (or 3 cups)
• 2 jalapenos, seeded and diced
• 1 cup Colby Jack cheese, shredded
• 2/3 cup sour cream
• 8oz cream cheese, cubed
• 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
• 6 slices bacon, cooked and chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup queso fresco
• 1 lime – half juiced + half cut into wedges
• 1/4 cup Jalapeno White Balsamic Vinegar
• 2 tsp Tajin seasoning
• Tortilla chips, for serving

Directions

Place the corn, jalapenos, shredded cheese, sour cream, tajin seasoning, Cilantro & Roasted Onion Extra Virgin Olive Oil, and cream cheese in a slow cooker. Turn on low for 2 hours, stirring occasionally. Add the bacon and stir (saving a little for the top as garnish).

Remove from crockpot and transfer into a serving dish. Sprinkle with cilantro, queso fresco, a squeeze of lime, and a drizzle of Jalapeno White Balsamic Vinegar. Serve with tortilla chips.

Enjoy!

• 1 large Rustic Oven Sourdough Loaf
• 8oz Brie cheese, cut into small cubes
• 1/2 cup whole cranberry sauce (I just use store bought)
• 2 Tbsp Rosemary Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary leaves, chopped
• 1/2 tsp freshly ground Jacobsen’s Pink Himalayan Sea Salt

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper. To prepare the bread, place the sourdough loaf on the baking sheet. Using a serrated knife, carefully cut the bread in a crosshatch pattern, making 1-inch slices (make sure not to cut all the way through to the bottom – this will create pockets for the filling). Inside the created bread pockets, gently stuff each section with Brie cubes and small spoonfuls of cranberry sauce. Drizzle the Rosemary Extra Virgin Olive Oil and Garlic Extra Virgin Olive Oil over the loaf. Season with Jacobsen’s Italian Sea Salt and fresh thyme and rosemary.

Cover the bread with aluminum foil and bake for about 15 minutes so the cheese is melty and gooey. Remove the foil and bake for an additional 6 minutes to make the top crispy and golden. Serve warm.

Enjoy!

• 2 lbs frozen southern-style hash browns
• 7 Tbsp melted butter
• 1/4 cup onions, chopped
• 1 Tbsp Butter Extra Virgin Olive Oil
• 1 tsp salt
• 1 cup Cream of Chicken Soup
• 1 cup sour cream
• 1 1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350F. In a small frying pan, sauté chopped onions in Butter Extra Virgin Olive Oil until translucent; set aside.

In a large mixing bowl, combine all ingredients including the prepared onions; mix well. Spread out in a 6 quart baking dish. Bake for 1 hour or until potatoes are soft.

Enjoy!

• ▢1 cup soft goat cheese
• 1 cup seedless grapes, red or green
• 1/2 cup shelled pistachios, crushed
• Mike’s Hot Honey, for finishing

Directions

Wrap each grape in goat cheese, rolling between your palms to evenly coat the grape. Roll the prepared balls in crushed pistachios. Drizzle with Mike’s Hot Honey!

Enjoy!

• 1 package wonton wraps (you’ll use about 1/2 the package)
• 8oz cream cheese, softened
• 2 Tbsp mayo
• 5oz LUMP white crab meat, drained and rinsed lightly
• 2 Tbsp green onion, finely diced
• Butter Extra Virgin Olive Oil, for brushing.
• Stonewall Kitchen Hot Pepper Jelly, for dipping

Directions

Preheat oven to 350F. In a medium bowl, beat the softened cream cheese, mayo and lump white crab meat until well blended. Fold in the green onion with a spatula. Using a small cookie scoop, place about 1 Tbsp of prepared filling in the center of a wonton. Bring the opposite corners together so it forms a little pouch; repeat until you’ve used up all of the filling. Lightly brush the outside of the wontons with Butter Extra Virgin Olive Oil. Bake for 8-12 minutes or until the tips of the wontons are golden and crispy. Serve warm with Stonewall Kitchen Hot Pepper Jelly for dipping.

Enjoy!

• 1 roll puff pastry, thawed
• 4 Tbsp Stonewall Kitchen Basil Pesto
• 2 Tbsp grated Parmesan
• 4 slices of Smoked Gouda cheese, cut into small stars using a cookie cutter
• 2 Tbsp Denissimo Fine Aged Balsamic Vinegar
• 2 Tbsp fresh basil, chopped
• 8 cherry tomatoes, diced small

Directions

Preheat the oven to 400F. Roll out the puff pastry sheet over parchment paper. Using a small spatula, spread the Stonewall Kitchen Basil Pesto evenly on top of the puff pastry. Sprinkle the grated Parmesan cheese on top as well. Using a knife (or wheel cutter), cut the puff pastry into 1 inch strips. Fold the strips to make the Christmas tree shape. You can leave the puff pastry as is or add a skewer in the middle so they keep their shape a little better.

Bake the puff pastry trees for 10-15 minutes or until golden. Remove from oven and add prepared smoked gouda stars. Finish with Denissimo Fine Aged Balsamic Vinegar, freshly chopped basil, and diced tomatoes.

Enjoy!