Recipes – Page 10 – Mollie's Kitchen

Sufganiyot for Hanukkah

December 4, 2012 by Tim Bratton 0 comments

A sufganiyot is a round-shaped donut that is injected with red jelly or custard, then topped with powdered sugar and eaten warm. In Yiddish, sufganiyah (plural for for sufganiyot) are called “ponchkes.”

The Hebrew word sufganiyot is derived from the Hebrew word for “sponge.” This is a reference to describe the way a sufganiyot absorbs oil, somewhat similar to a sponge. At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.

The ..read more

Specialties

Sandy’s Secret Latke Recipe

November 29, 2012 by Tim Bratton 0 comments

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

Gluten Free, Specialties

Gluten Free and Vegan Thanksgiving Menu Ideas

November 13, 2012 by Tim Bratton 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

Gluten Free, Specialties

Recipe: Coco-Peanut Butter Magic Bars

November 9, 2012 by Tim Bratton 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

Produce

Frankenbrains (Cream Puffs topped with Citriburst Finger Limes)

October 17, 2012 by Tim Bratton 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

Seafood

Quick, Easy Recipe for Shrimp & Grits

September 21, 2012 by Tim Bratton 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

Produce

Meet the SweeTango Apple

September 11, 2012 by Tim Bratton 0 comments

September means back to school, the start of fall…and SweeTango apples! This special variety is a natural cross between Honeycrisp and Zestar apples. It was first introduced to consumers in September 2009 after more than a decade of research at the University of Minnesota.

Each SweeTango is crisp and juicy with a smooth texture. The flavor is rich and vibrant, with sweet notes that are framed by a bright acidity. The New Yorker’s John Seabrook loved this apple so much he said his first bite “was ..read more

Produce

Recipe: Citriburst Finger Lime Beurre Blanc & Scallops

September 4, 2012 by Tim Bratton 0 comments

Jim Shanley of Shanley Farms was the first person in the United States to do a commercial planting of finger limes in 2004, largely because he was drawn to their many culinary applications. They are perfect for adding a burst of citrus flavor to any dish, sweet or savory.

Jim’s favorite way to enjoy them is a rich Beurre Blanc sauce infused with finger lime zest served over pan-fried scallops, with a generous sprinkling of finger lime “pearls” on top. It ..read more

Produce

Red Walnuts from Sanguinetti Family Farms

August 31, 2012 by Tim Bratton 0 comments

Did you know that California produces 99% of the walnuts for the United States, and 3/4 of the world supply? As we get into walnut season, we feel very fortunate to have yet another crop right in our backyard!

Mollie Stone’s was recently introduced to the uniquely delicious Red Walnuts from Sanguinetti Family Farms. The Sanguinetis have been farming for four generations out of Linden, CA in the San Joaquin Valley (considered by many to be the number one region for ..read more

Events

Happy 100th Birthday to Julia Child!

August 10, 2012 by Tim Bratton 0 comments

Chef, author and television icon Julia Child would have had her 100th birthday this month. She was born on August 15, 1912 in Pasadena, California and had a reputation from the beginning as a lively prankster with an adventurous personality.

In 1948, Julia moved to Paris, France with her husband Paul Child. She quickly developed a passion for French cuisine and attended the Cordon Bleu cooking school. She used her training to adapt sophisticated French recipes for Americans in a two-volume ..read more

Tag: Recipes