Inside Stonewall Kitchen

Stonewall KitchenStonewall Kitchen is one of Maine’s best known businesses owned by two fellas who slightly more than 10 years ago were selling their homemade jams and jellies at farmers markets.  Today more than 150 tasty condiments are produced at Stonewall Kitchen in York, Maine. Hopefully, you are lucky enough to find them on your grocery shelves or at kitchen stores like Williams Sonoma.

Stonewall KitchenWalking into the store is a delight for anyone who likes all things kitchen.  In addition to their products, there are a variety of fun kitchen tools, cookware and accessories upon which to feast your eyes.

Stonewall KitchenNo matter the season, the displays are perfect for the time of year. 

Stonewall KitchenYou may even find inspiration for a table setting.  Look closely here at the little pumpkin place card holder.  It was instant love until I found out each was $25!  I’m thinking I could do something similar with a little pumpkin with just enough of a slice to hold a name card.

Stonewall KitchenClose by the showroom, there is a cafe where some years ago I had my first lobster BLT which has become one of my favorite sandwiches.

Stonewall KitchenThere’s a wonderful kitchen for cooking classes.  One of these days I’m going to plan ahead and make it for a session.

Stonewall KitchenIt sure would have been fun to linger for this one focusing on French food and wine.

Stonewall KitchenWhile at Stonewall Kitchen, you don’t want to miss the production line where products are bottled and packaged.  It’s fascinating to watch what goes on in the kitchen.

Stonewall KitchenIf you are not familiar with Stonewall Kitchen products, keep your eye open for them as there are so many tempting items from which to choose.  Their lemon curd and ice cream toppings are irresistible.  I’ve had enough to know!

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Blueberry Mania

blueberriesIf I have a favorite season in Maine, this may be it.  For a very few weeks blueberries are in, and there’s nothing like wild Maine blueberries that burst in your mouth with sweetness.  Believe me when I tell you they are a world apart from the ones you buy in the grocery.

blueberriesAnd, when you’ve picked them yourself, they’re even more appreciated!

blueberriesLike with lobster, I try using them in as many ways as possible.  Around here, blueberry crisp topped with a scoop of homemade cinnamon ice cream is a real favorite,


but not far behind are blueberry muffins oozing with goodness.

blueberriesThe kids would tell you GrandP’s pancakes dripping with real Maine maple syrup are the bomb!

blueberriesAs of yesterday, however, there is something new to rave about, blueberry mousse, an easy to make dessert that is a scrumptious blend of lemon curd, cream and blueberries.  Though I’d like to keep it a secret, I’m feeling generous today and will share the recipe.

Blueberry Mousse

For the lemon curd, combine 1 c. sugar, 1-1 1/2 T. lemon zest, 3 eggs and a pinch of salt in a sauce pan.  With heat on medium, add 1 stick of butter and 1/2 c. lemon juice.  When the mixture comes to a boil, lower the heat and stir constantly until it coats the back of a spoon.  This takes about 5-10 minutes.  Remove from the heat, cool to room temperature and place in the refrigerator for at least 1 hour.  Makes about 1 1/2 cups.

Whip 1 c. cream until soft peaks form.  Fold 1/2 c. of lemon curd into the whipped cream, then gently fold in remaining lemon curd and 1 1/2 c. fresh blueberries.  Spoon into individual serving dishes and refrigerate for at least 4 hours.  At serving time, top it with mint leaves.

That’s all there is to it.  Should you want to make the recipe even simpler, use bought lemon curd.  Stonewall Kitchen has a very good one.  I think the mousse would also be wonderful with raspberries or strawberries or maybe a combination of berries.  Now, that’s got me thinking about what’s next!


Full Plate Thursday

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