Latest Posts

Gluten Free, Specialties

Gluten Free and Vegan Thanksgiving Menu Ideas

by 0 comments

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

Read More
Specialties

November 15, 2012 is Beaujolais Nouveau Day

by 0 comments

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

Read More
Gluten Free, Specialties

Recipe: Coco-Peanut Butter Magic Bars

by 0 comments

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

Read More
Butcher

Mollie’s Free Range Brine Turkeys

by 0 comments

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

Read More
Butcher

Mary’s Free-Range Heritage Turkeys

by 0 comments

Mary’s Free-Range Heritage Turkeys are based on the first breed of turkeys that existed in the United States. These authentic Heritage turkeys have a richly flavored, succulent and juicy meat with a uniquely firm texture. The excellent flavor of Heritage turkeys is a result of their lifestyle. They can fly and breed naturally, roaming in the fresh air outside with a high protein diet. The combination of their diet and exercise produce a lean and tasty turkey with a larger ..read more

Read More
Events

Mollie Stone’s Anniversary Bourbon Whiskey

by 0 comments

Now available in a very limited quantity: Evan Williams Single Barrel Kentucky Straight Bourbon Whiskey hand-selected by the Mollie Stone’s team to celebrate our 26th Anniversary!

To select this special Bourbon, our tasting panel tasted six different barrel samples furnished to us by Evan Williams Distillery. After a lot of passionate discussion, we chose on the first ballot, Barrel #4472692 from Warehouse “P” housed on the 7th floor (vintage 2002). The folks at the distillery pulled this exact barrel, bottled it, ..read more

Read More
Produce

Frankenbrains (Cream Puffs topped with Citriburst Finger Limes)

by 0 comments

With finger limes at the peak of their season, this recipe for “Frankenbrains” is a fun and tasty Halloween treat. Shanley Farms shared this recipe with us and we love how quickly Frankenbrains come together. Your guests will be delighted by the combination of the sweet cream filling combined with the tang and pop of the finger lime pearls.

This recipe can be enjoyed all year long by replacing the green sugar with regular sugar. Or, experiment with other colored sugars for ..read more

Read More
Deli

Soup’s On at Mollie Stone’s!

by 0 comments

Mollie Stone’s offers 20 different soups, bisques, chilis and chowders to satisfy any palate with a hearty warming meal. We adore these soups for either lunch or dinner, especially with some freshly baked Rustic Bread, cornbread or a roll from our bakery. Sometimes we’ll also pick up a side salad or half sandwich, or top our bowl of steaming soup with some grated cheese and chopped green onion.

Our soup bars proudly serve a variety of soups from the list below every ..read more

Read More
Seafood

Quick, Easy Recipe for Shrimp & Grits

by 0 comments

If you are in need of a fast, easy dish for dinner, look no further than Shrimp & Grits. It’s only a matter of minutes before the sauteed shrimp is ready to serve over grits, which you can cook up quickly or even ahead of time.

Our recipe includes some Niman Ranch uncured ham for an instant savory flavor. There are endless variations for customizing this recipe, too. Two of our favorites additions are:

Add a handful of grated cheddar cheese to ..read more
Read More
Specialties

Behind the Label: Mia’s Kitchen

by 0 comments

Mia’s Kitchen is local from Sonoma and, like Mollie Stone’s, is family owned and operated.

Mia is a Sebastiani – one of Sonoma’s most respected and renowned families. Her father and two older brothers, Donny and August, developed a wine company called Don Sebastiani & Sons with fun, everyday labels such as Smoking Loon and Pepperwood Grove. They also developed a sister wine company called The Other Guys, which has laid-back, approachable wines like Hey Mambo and Plungerhead. So, how did Mia’s ..read more

Read More