Tag Archives: Holidays

Larry’s Pumpkins

This year, Mollie Stone’s is sourcing our unique selection of more than 15 different pumpkin and gourd varietals from a well-known grower in Fairfield’s Suisun Valley named Larry Balestra. Larry is a 3rd generation grower with an old-fashioned philosophy about farming, taking time, nurturing and trusting with every crop.

Keep reading to learn more about how pumpkins are grown! Continue reading

Recipe: Twice Baked Potato Casserole

This savory, cheesy and comforting Twice Baked Potato Casserole is the perfect supporting side dish for a Standing Rib Roast or Ham on your holiday table. The beauty of this recipe is that you can do all the prep the day before, then pop it in the oven before dinner while you enjoy the company of your guests.
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Potato Casserole

Tip: Everyone loves bacon. Cook up more than you’ll need for the recipe, and save it for later to enjoy in omelets or a salad.

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Roasts and specialty meats for your holiday table

Happy Holidays! Mollie Stone’s knows that a memorable holiday meal with family and friends is an important part of your holiday celebration. Our meat department has sourced a wide variety of incredible roasts and specialty meats for you to choose from.

Some of the most popular items can be reserved in advance on our website, while many of the others are available in limited quantities and must be ordered in advance by calling your nearest Mollie Stone’s.
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As always, please let us know if your are looking for something else and we will see if it can be specialordered. Keep reading to learn more about our selection! Continue reading

Customize Brunch to Your Taste with 3 Variations on Brioche French Toast

Every brunch lover is unique, so we talked to our friends at Brioche Pasquier to dream up a few variations on French Toast that you can personalize to make your anyone’s taste buds happy.

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Are you elegant and refined? You will love the Orange Zest and Honey Brioche French Toast (#2). Do you love comfort foods? Vanilla Almond (#3) is the way to go. If you have a wild side go with variation #1, cubed French toast skewered with fresh fruit and dipped in maple syrup or chocolate sauce.

Get the recipes now!

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How To Build A Perfect Charcuterie Plate

Prounounced “shahr-kyut-uh-ree,” the French word charcuterie describes cooked, cured and smoked meats such as bacon, ham, sausage, pâté and dry-cured meats. With so many delectable types to choose from, it’s easy to put together a showstopping charcuterie plate as the centerpiece for home entertaining. The key to a “perfect” charcuterie plate is simply variety and balance. Use this as your guide to building a charcuterie plate, and be creative!

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Fabrique Délices Pâté is an Authentic Taste of France, Made Locally

Fabrique Délices is a traditional French charcuterie company that has been preparing time-honored classics alongside innovative new products for over 25 years in the Bay Area. As a fantastic centerpiece for charcuterie plates, Fabrique Délices artisanal pâtés and mousses are a perfect way to “Indulge Local” with family and friends over a glass of wine.

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Recipe: New Year Black-Eyed Peas and Greens

This recipe is from Llano Seco’s dear friend and culinary mentor Niloufer Ichaporia King, a specialist in tropical cuisines and author of My Bombay Kitchen: traditional and modern Parsi home cooking (University of California Press, 2007).

This improvisation on a lazy rainy afternoon has become our favorite way of eating the ritual good-luck black-eyed peas on New Year’s Day. Like many recipes for legumes, you should see this one as a signpost not a blue print, and add your own touches. You can leave out the spices (except for the garlic and ginger) or reduce the quantities.

1. Cook 1 lb of Llano Seco Black-Eyed Peas following the basic cooking instructions, adding salt in the last stages of cooking. Leave the black-eyed peas in their cooking liquid.

2. Strip the ribs from a bunch of green-leafed chard or kale. Stack the leaves, roll them and cut into strips about 1.4” wide. Blanch them in plenty of boiling water. Drain and set aside.

3. In 3 tablespoons olive oil, saute 1 large onion, finely chopped, until translucent. Add 2-3 cloves garlic, very finely chopped, and 1/2” section of fresh ginger root peeled and finely chopped, and stir for a minute or so over moderate heat. Follow with 1/4 – 1/2 teaspoon of cayenne and 1 teaspoon Garam Masala (see note) and stir for another two minutes, adding small amounts of water if things start to stick.

4. Add the onion and spice mixture to the black-eyed peas. Bring to a boil, reduce heat and simmer for about 15 minutes. Then add the greens and more water if necessary. Taste for salt again, bring to a boil once more, lower heat and simmer until the vegetables are tender. (This is not the place for al dente greens.)

5. Serve with sausages, crusty bread and salad. Happy New Year!

Note: Garam Masala is easy to make if you have a coffee grinder you keep for spices, and amply repays for the minimal effort entailed. A very easy one adapted from Madhur Jaffrey: pulverize 1 tablespoon cardamom seeds (out of their papery husks), 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 2-inch piece of cinnamon, 1 teaspoon cumin seeds, 1/4 teaspoon nutmeg. What you don’t use should be stored tightly covered and out of the light.

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New To Our Shelves: Top 10 for December

This month’s Top 10 ranges from new products from favorite brands to local gems to innovations that make life a little easier.


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1. Republic of Tea One Cuppa
New One Cuppas are 95% biodegradable by weight, making them an environmentally friendly way to steep tea in your brewing machine.

2. Vignette Wine Country SodaThis uniquely sophisticated beverage is sweetened only with the juice of California varietal wine grapes. They are lightly sparkling, not too sweet and simply delicious, making them the perfect non-alcoholic drink for holiday celebrations, fine dining, casual picnics and every occasion in between.

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November 21, 2013 is Beaujolais Nouveau Day

Beaujolais Nouveau is a young red wine made from Gamay grapes grown in France’s Beaujolais region. The wine is bottled just six to eight weeks after the grapes are harvested. Unlike most red wines that improve with age, Beaujolais Nouveau is all about freshness. Because it is fermented with carbonic maceration, it lacks the structure to age well and should be consumed within a year of its release.


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The 2013 Beaujolais Nouveau will be released Thursday, November 21. This date is mandated by French law, which states that the year’s Beaujolais Nouveau may be released at 12:01 a.m. on the third Thursday of November.

Expect Beaujolais Nouveau to have a bright red-violet hue, light body, almost no tannins and strong fruity flavors reminiscent of candied cherries, red plums and licorice. To enhance these flavors and tame acidity, Beaujolais Nouveau should be served slightly chilled.

Mollie Stone’s will have two 2013 Beaujolais Nouveau available on teh date of release (and just in time to enjoy with Thanksgiving dinner!). Look for these beginning November 21:

  • Georges Duboeuf Beaujolais-Villages Nouveau
  • Bouchard Beaujolais Nouveau