Holiday Eats & Good Treats

One of the best things about the holidays is the parties! And the best thing about the parties? FOOD! Stonewall Kitchen not only offers incredible gourmet foods, but also fantastic recipes to try everything and really impress your guests!

Browse the menu below of some of our favorite recipes using these great products. They're sure to wow your party guests this year!

Check out Stonewall Kitchen's full selection of recipes.

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Pear Tiramisu (Gingerbread Butter)

 2  30min  2hr 30min  6-8 servings


For the pears:

  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 Tablespoons amaretto
  • 1 Tablespoon honey
  • 1/ 4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • Pinch cardamom
  • 3 Bartlett pears, peeled, core and seeds removed

For the filling:

  • 1 1/2 cups whipping cream
  • 3 Tablespoons granulated sugar
  • 8-ounces mascarpone cheese, softened
  • 1/2 cup Gingerbread Butter
  • 20 lady fingers 1-2 Tablespoons cinnamon sugar


  1. Combine water, sugar, amaretto, honey, cinnamon, ginger, and cardamom in a large saucepan. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking until slightly thickened. Add pears and cook until pears are
    tender. Remove pear slices and set aside. Remove pan from heat and allow syrup to cool.
  2. Whip cream until soft peaks form. Remove one-third whipped cream and set aside to be used to spread over the top of the tiramisu. In a separate bowl whisk together the sugar, mascarpone cheese and Gingerbread Butter until mixture is creamy
    and free of any lumps. Fold mixture into the larger portion of whipped cream.
  3. Line the bottom of an 8-inch square pan with half of the lady fingers. Drizzle 1/2-1 Tablespoon reserved syrup over each lady finger. They should be moist, but not soggy
  4. Spread half of the gingerbread cream mixture over the lady fingers and layer half of the pears. Repeat layers with remaining ladyfingers, syrup, gingerbread cream and pears. Spread reserved whipped cream over pears. Sprinkle top with cinnamon sugar.
  5. Cover and refrigerate for at least 2 hours (up to 24 hours) before cutting into squares and serving.

Holiday Crumb Cake (Gingerbread Butter)

 2  20min  60min  6-8 servings


For the cake:

  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon finely grated lemon zest
  • 2 large eggs
  • 11/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/3 cup sour cream
  • 1/2 cup Gingerbread Butter or Holiday Chutney

For the crumb topping:

  • 3/4 cup all-purpose flour
  • 1/4 cup old fashioned oats
  • 1/4 cup light brown sugar
  • 1/8 teaspoon salt
  • 1/ 4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted


  1. For the cake - Preheat oven to 350° F. Grease an 8-inch square baking pan with butter and line with parchment paper allowing enough paper to come up the sides of the pan and over the top edges forming a "sling." Beat butter, sugar and lemon zest with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Whisk together flour, baking powder, salt and ginger together in a small bowl. Alternately add the flour mixture and sour cream starting and ending with the dry ingredients mixing between each addition until just combined.
  2. Transfer the batter to the prepared pan and spread even with a spatula. Place dollops of the Holiday Chutney or Gingerbread Butter over the top, swirl and poke into the batter with a knife (do not mix in completely).
  3. For the crumb topping - Combine the flour, oats, brown sugar, salt and cinnamon in a medium bowl. Add butter and mix with a fork until well combined and crumbs form. Sprinkle the crumb mixture evenly over the top of the cake. Bake for 35-45 minutes. The cake is done when a toothpick inserted in the center of the cakes comes out clean (avoid sticking the toothpick into the chutney or butter). Cool completely.
  4. Remove cake by running a knife along the edges of the cake that touch the pan. Gently remove the cake by lifting the sling. Place on a cutting board. Cut into 2-inch squares and serve immediately. (Can also be stored several days in an airtight container.)

Apple Galette (Holiday Chutney)

 2  30min  60min


For the pastry - 

  • 1 cup flour
  • 2 Tablespoons sugar
  • 1/ 4 teaspoon salt
  • 8 Tablespoons unsalted butter, cold and cut into small pieces
  • 2 Tablespoons cold water

For the filling -

  • 3 apples (such as Granny Smith, Cortland or McIntosh), peeled, cored and sliced into eighths
  • 1/4 cup flour
  • 1/4 cup plus 1 Tablespoon sugar, divided
  • 1/2 cup Holiday Chutney
  • 1/ 4 teaspoon ground cinnamon
  • Sweetened whipped cream or vanilla ice cream


  1. For the pastry, place flour, sugar and salt in the bowl of a food processor fitted with the metal blade attachment. Pulse several times. Add the butter and pulse until mixture resembles coarse sand. With the food processor running, slowly add the water until the dough comes together into a ball. Try not to overwork. Gather dough and wrap in plastic wrap or wax paper.
  2. Chill in the refrigerator at least 1 hour.
  3. Preheat oven to 450° F.
  4. Roll the dough into a 10-inch round between two pieces of parchment paper using as little flour as possible to dust the surface to prevent sticking. Remove and discard the top piece of parchment paper and transfer remaining parchment and rolled out dough onto a baking sheet.
  5. Combine the apples, flour, 1/4 cup sugar and Holiday Chutney in a bowl. Mix until apples are evenly coated. Spread apple mixture out in the center of the pastry dough leaving a 11/2-inch border around the edges. Pat the apples so they are snug and packed together. Fold the 11/2-inch edge of the pastry up over the apples and crimp pastry if necessary. Combine 1 Tablespoon of sugar and 1/4 teaspoon cinnamon. Sprinkle over the top of the galette.
  6. Bake for 20-25 minutes until the crust is golden brown and the juices are bubbling.
  7. Serve warm or at room temperature with sweetened whipped cream or vanilla ice cream.

Peanut Butter & Jelly Cookies (Strawberry Jam)

 2  30min  2 dozen



  1. Preheat oven to 350 degrees F.
  2. Beat together the butter and Peanut Butter until fluffy.
  3. Add 1/4 cup granulated sugar and the brown sugar and beat until smooth.
  4. Beat in the egg and vanilla.
  5. Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
  6. Pull pieces of dough and roll between your hands to form 1-inch balls.
  7. Place cookie balls on a greased cookie sheet 2 inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 teaspoon Strawberry Jam. Bake for 12-15 minutes until golden brown on the edges. Cool on wire rack.

Caramel Apple Butter Bars

 2  15min  75min 6-8 Servings



  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 cup butter, softened



  1. Preheat oven to 350 degrees F. Grease and flour an 8x8 inch pan.
  2. Using a food processor or a pastry blender, combine flour, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
  3. Press crust mixture into the bottom of a 8x8-inch or square baking pan, saving 1/3 of mixture for topping.
  4. Sprinkle apple pieces over bottom crust.
  5. Pour Caramel Apple Butter over apples, then top with pecans.
  6. Crumble remainder of topping mixture over apple mixture. Bake at 350 degrees F for 40-50 minutes, until golden brown. Let cool and cut into squares.

 Hot Spinach & Artichoke Dip (Maple Bacon Aioli)

 2  45 min  6-8 servings


  • 12 ounces fresh baby spinach
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
    1/4 cup Stonewall Kitchen Maple Bacon Aioli or Truffle Aioli
  • 1 cup sharp cheddar cheese, shredded
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Rinse spinach in cold water making sure it is clean.
  3. Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop.
  4. Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish. Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted.
  5. Serve hot with crackers, tortilla chips or crostini.

Bacon, Spinach, Tomato & Avocado Sandwich (Roasted Garlic Aioli)

 2  30 min  4 servings


8 slices artisanal crusty bread
Stonewall Kitchen Roasted Garlic Aioli (or any of our aiolis)
12 slices applewood smoked bacon
1 cup fresh baby spinach
Fresh basil leaves
2 heirloom tomatoes, s1iced 1/4-inch thick 2 avocados, sliced and slightly mashed
Salt and pepper to taste


  1. Toast the bread.
  2. Cook the bacon until crispy and brown. Set aside on paper towels.
  3. Spread aioli on one side of each piece of toast.
  4. Divide bacon, spinach, fresh basil leaves and tomatoes on 4 pieces of toast over the aioli.
  5. Smash sliced avocado on other 4 pieces of toast. Put the smashed avocado toast on top to finish each sandwich and serve.

Horseradish Mashed Potatoes (Horseradish Mustard)

 2  30min 6-8 Servings


  • 4 large Yukon gold potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream, slightly warmed
  • 6 Tablespoons butter
  • 6 ounces goat cheese
  • 1/4 cup Stonewall Kitchen Horseradish Mustard
  • 2 teaspoons prepared horseradish
  • 1/4 cup scallions (green onions), finely chopped
  • Sea Salt and pepper, to taste


  1. In a medium saucepan place potato chunks and approximately 1 Tablespoon of salt. Fill with water, covering potatoes and bring to a boil over high heat.
  2. Reduce the heat to medium, cover and cook the potatoes until fork tender (approximately 20 minutes).
  3. Drain potatoes and place potatoes back into the pan, off the heat. Mash the potatoes and add butter by Tablespoon, stirring until melted.
  4. Add goat cheese and cream. Continue blending until creamy and smooth.
  5. Add remaining ingredients (horseradish, Horseradish Mustard, scallions, salt and pepper). Stir until blended.
  6. Serve warm. Garnish with additional scallions, if desired.

Maple Bacon & Onion Mashed Potatoes (Maple Bacon Onion Jam)

2  30 min  6-8 servings


  • 21/2 pounds Yukon gold potatoes peeled, cut into equal size large chunks
  • 1/2 cup light cream
  • 1/2-3/4 cup whole milk
  • 6 Tablespoons butter
  • 3 Tablespoons Stonewall Kitchen Maple Bacon Onion Jam
  • 1 Tablespoon chives, chopped
  • 1 teaspoon salt
  • Pepper


  1. Place potatoes into a large pot of cold well salted water. Bring to a boil, reduce the heat and simmer for 15-20 minutes. Potatoes are done when a fork or knife easily slips into the center.
  2. While the potatoes are cooking heat the cream, milk and butter in a small saucepan over low heat until the butter melts. Add the Maple Bacon Onion Jam and stir until melted. Add the chives and salt.
  3. Drain potatoes in a colander. Return potatoes to the pot. Tum the heat back on to low and stir the potatoes to dry them. Tum the burner off. Mash the potatoes. Add the heated cream mixture and salt and pepper to taste. Serve immediately.* For cheesy potatoes add 3/ 4 cup shredded cheddar cheese

Blue Cheese Herb Mustard Cheese Ball

 2  30min 8-10 Servings


  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/3 cup Stonewall Kitchen Blue Cheese Herb Mustard
  • 3 Tablespoons green onion, chopped
  • 3 Tablespoons crumbled blue cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/2 cup pecans, chopped


  1. Mix together the cream cheese, Blue Cheese Herb Mustard, green onion, blue cheese, garlic salt and pepper until well combined.
  2. Chill mixture one or more hours.
  3. Form the mixture into a ban and ron it into the chopped nuts.
  4. Serve with crackers.

Appetizer Meatballs (Roasted Garlic Onion Jam)

 2  30 min  6 servings



  1. Thaw meatballs, if frozen. Place in a sauce pan. (This is also a great crockpot recipe for parties!)
  2. Add the Stonewall Kitchen Jelly/Jam of your choice.
  3. Heat. Serve immediately.

Roasted Garlic and Onion Cheese Ball

 1  15 min  75 min  8-12 servings



  1. Mix together the cream cheese, Roasted Garlic Onion Jam and the pepper.
  2. Fold in the Monterey Jack cheese.
  3. Chill for one hour or more.
  4. Form mixture into a ball, and roll it into the pecans.
  5. Garnish with a sliced apple or try pouring mixed ingredients into a baking dish, topping with pecans and warming in the oven for a hot cheese dip!

Sweet Potato Casserole (Roasted Garlic Onion Jam)

 1  45 min  6-8 servings


  • 3 cups sweet potatoes, baked and mashed
  • 1/2 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 1/2 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1/2 cup buttered bread crumbs, toasted
  • 1 cup caramelized onions, optional


  • In a large mixing bowl, beat together all ingredients except for caramelized onions and bread crumbs.
  • Lightly grease a 9x9-inch baking dish, and pour mixture into dish.
  • Cover potatoes with caramelized onions (optional)
  • Sprinkle top with toasted bread crumbs.
  • Bake uncovered in a preheated, 350 degree F oven for 30-40 minutes or until brown and bubbly.
  • Serve immediately.
  • This dish can be made a day ahead. Cover and refrigerate; then cook as directed.