The Mollie Stone's Blog
Pie Heaven at Mollie Stone’s!
Have you seen our tempting selection of Mollie’s Rustic all-natural fruit pies? Each pie is lovingly handcrafted with fruit grown in Oregon’s Willamette Valley that is picked at the height of the season.
We offer whole pies and pie by the slices, as well as half pies so you can mix and match to please everyone’s palate. Choose from:
Marionberry Apple Cherry CrunchTo dress up your pie for a festive holiday dessert, take it out of the box or plastic ..read more
A customer favorite year after year, Mollie Stone’s meat department offers locally cured hams that are perfect for the holidays. Order more than you plan to eat because your going to want the leftovers for sandwiches, casseroles and your other favorite ham recipes!
Mollie Stone’s Bone-In Hams are an old fashioned style sugar cured, naturally smoked ham. Each ham is individually sugar cured by a trained artisan. They are then slow cooked and smoked with our special blend of natural wood ..read more
The beauty of Snake River Farms American Wagyu Beef (or American Kobe Beef) is in its simplicity. It’s raised from the finest stock in the best environment, resulting in an intense and succulent beef flavor.
Wagyu cattle are genetically predisposed to a higher percentage of unsaturated fat than any other breed, resulting in a beef so tender that it’s sometimes called the “Butter Knife Beef.” Prime, the highest USDA marbling grade for beef, does not represent the premium quality of Snake ..read more
Latkes, or potato pancakes, are a favorite Hanukkah tradition. It is believed this is derived from the desire of Jews to eat food drenched in oil, to commemorate the miracle of the oil. In the United States, this is the most common tradition. They are best eaten right out of the frying pan, along with a little applesauce or sour cream on top.
This is our go-to recipe, which was handed down to us by a Rabbi’s wife, named Sandy, while visiting ..read more
Mollie Stone’s is proud to sponsor Paint the Castro Red together with the Richmond/Ermet AIDS Foundation’s Help Is On The Way For The Holidays XI.
Taking place on World AIDS Day – Saturday, December 1, 2012 – Paint the Castro Red commemorates the many San Franciscans who have been lost to AIDS and inspire our community into action by raising funds for HIV/AIDS service providers and offering free HIV testing.
Mollie Stone’s Castro, along with other upper Market and Castro Street businesses, ..read more
Dietary restrictions certainly don’t have to get in the way of a delicious and memorable Thanksgiving meal. Mollie Stone’s is committed to offering a variety of ready-to-eat products, ingredients and recipes that support your special diet during the holidays.
We asked our buyers to share some of their favorite products and browsed our recipe collection to come up with suggested menus for those who will be having a gluten free or vegan meal this Thanksgiving. Keep reading for our menu ideas! ..read more
Beaujolais Nouveau is a young red wine made from Gamay grapes grown in France’s Beaujolais region. The wine is bottled just 6 to 8 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.
The 2012 Beaujolais Nouveau will be released Thursday, November 15. This date is ..read more
We’d be hard pressed to find a better recipe for an incredibly tasty, gluten free and vegan dessert for the holidays than Earth Balance’s Coco-Peanut Butter Magic Bars.
This gluten free and vegan twist on a classic 7-layer or magic bar recipe begins with vegan “sweetened condensed milk” that’s made with coconut milk, a little sugar and a pinch of patience. The reward is a thick, creamy “milk” that’s just as velvety as its dairy based cousin. The second magic act is stirring in ..read more
Brining a turkey is a great way to enhance juiciness and flavor. Brining solutions include salt and seasonings, which help the meat absorb water and infuse flavor while breaking down the proteins for a tender texture. The extra water also helps prevent overcooking and dried out meat. However, home cooks are often reluctant to brine their Thanksgiving turkey due to the time it takes (24 – 48 hours) and the space required (imagine refrigerating a container large enough to submerge ..read more
