Tim Bratton – Page 45 – Mollie's Kitchen

Butcher

Recipes: Homemade Ham Glazes & Sauces

March 30, 2012 by Tim Bratton 0 comments

Mollie’s Stone’s famous hams are great on their own, but they’re also an excellent canvas for customization to your personal tastes. By adding a glaze or sauce, you can dress up a high-quality ham and choose a flavor profile that complements your side dishes.

We have many ready-to-use glazes and sauces available, but you’ll find our three homemade options here are delicious and quick to make.

Mango Ginger Glaze is a sticky sweet concoction with crystalized ginger for a kick.

Rum Raisin Sauce is a ..read more

Seafood

Recipe: Mussels with Ginger & Roasted Garlic

March 22, 2012 by Tim Bratton 0 comments

This particular dish was inspired by Chef Ben at our Tower Market location. He saw mussels in our cart, and suggested cooking them with ginger, garlic and white wine. Best. Advice. EVER.

There are a few things we love about this recipe:

It’s great for entertaining. If you roast the garlic and prep the rest of the ingredients before your guests arrive, you’ll only be in the kitchen 20 minutes to finish it up. It’s an excuse to roast garlic. Your house will ..read more

Specialties

Picking Great Wine For Your Passover Seder

March 21, 2012 by Tim Bratton 0 comments

Mollie Stone’s has one of the largest selections of kosher wine in the Bay Area in our Palo Alto store. We stock over 70 different varieties, including everything from sparkling to sweet to very dry.

Each year we have a group of people do a blind tasting from our selection to find the tastiest wines for the Seder table. This year, we tasted Tishbi wines against some other brands.

The Tishbi family’s experience with wine goes back to 1882, when Baron Edmond ..read more

Specialties

What is decanting?

March 19, 2012 by Tim Bratton 0 comments

Pouring wine from one container to another serves one of two purposes. It gets wine out of an unwieldy large bottle into two or more smaller ones, or it separates clear wine from sediment.

Older red wines are the ones that most often contain sediment. It is a mixture of tartrate crystals and color (all of the color in red wine is solid particles; with age, some coalesce and become too heavy to stay suspended). Sometimes whites will have deposits of ..read more

Cheese

Cheeses of the Week: Irish Cheeses

March 16, 2012 by Tim Bratton 0 comments

KERRYGOLD VINTAGE IRISH CHEDDAR & PURE IRISH BUTTER

This wonderful sharp cheddar is aged two years and outstanding on a cheese plate. Serve with a crusty, thick whole grain bread. It will add a ton of flavor to your grilled cheese sandwiches, or use it in your favorite macaroni & cheese recipe.

Kerrygold also makes a Pure Irish Butter, which makes for a totally Irish treat when paired with Mollie’s Irish Soda Bread. Try the Kerrygold Herb & Garlic butter on grilled ..read more

Bakery

Mollie’s Irish Soda Bread

March 9, 2012 by Tim Bratton 1 comment

There is nothing more lovely than the aroma of freshly baking bread in the air. This smell lured us behind the bakery counter at our Greenbrae store yesterday to see what was in the oven.

We caught Herbert in action, who’s been with Mollie Stone’s for 12 years, mixing up a batch of Mollie’s Irish Soda Bread. We sell this wonderful bread year round, but demand skyrockets as St. Patrick’s Day approaches.

Keep reading to see how it’s made. If only we ..read more

Events

Irish Legends & Traditions

March 8, 2012 by Tim Bratton 0 comments

Legends and traditions have been part of humanity for centuries. As St. Patrick’s Day approaches on March 17th, do you know about the legends and traditions of the Irish, their meanings and how they came to be?

Legend of the Shamrock

Many people from all over the world believe the shamrock is the symbol of Ireland. It is not, but one could say it’s the emblem of Irish culture. The ancient Druids honored it as a sacred plant, believing it had the ..read more

Specialties

Recipe: Irish Coffee

March 8, 2012 by Tim Bratton 0 comments

Irish Coffee is delicious any time of year, but tastes extra special as St. Patrick’s Day nears. Essential to this coffee cocktail is a good Irish whiskey. The word whiskey comes from the Gaelic term uisce beatha, meaning “waters of life.”

To make Irish Coffee at home, all you need is brewed coffee, thickened cream, brown sugar and of course, Irish whiskey. The coffee is drunk through a layer of cream, which floats at the top.

We recommend serving your Irish Coffee in a clear ..read more

Butcher

Recipe: Corned Beef & Cabbage

March 8, 2012 by Tim Bratton 0 comments

Brine-preserving beef dates back to 11th century Europe. Traditionally, it was cured using coarse salt the size of corn kernels. The word “corned” is derived from an Old English word for grain, or small hard things the size of grain.

Interior fat (marbling) is what gives corned beef its tender texture and delicious flavor. Some cuts have exterior fat as well, which you can trim before or after cooking to your preference.

We have three different cuts of corned beef available from ..read more

Butcher

Roberts Corned Beef, a Taste of Old World San Francisco

March 8, 2012 by Tim Bratton 2 comments

Our Roberts Corned Beef is a taste of Old World San Francisco and a staple for St. Patrick’s Day meals. Mollie Stone’s is proud to carry Roberts, which has also found its way onto the menus of Tommy’s Joynt, Lefty O’Doul’s, Marin Joe’s and other quintessential Bay Area restaurants.

Roberts is a fifth-generation, family-owned business in San Francisco celebrating 100 years of business. The great-grandfather, G.H. Roberts, arrived in America from New Zealand with a family recipe for corned beef ..read more

Author: Tim Bratton