Cherry Chocolate Chunk Shortbread Cookies
- 1 cup salted butter, softened to a cool room temperature
- ½ cup granulated sugar
- 2 ¼ cup allpurpose flour
- 1 teaspoon vanilla extract
- 2 egg yolks
- ½ cup Bada Bing Cherries, stems removed and chopped
- ½ cup dark chocolate chunks, plus more for garnish if desired
- ¼ cup demerara sugar
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter that has been softened to a cool room temperature and sugar together until light and fluffy. The butter should be pliable, but not soft enough that you are able to stick your finger into it prior to beating.
- Add the flour and mix until it is well combined and begins to form together. Add the vanilla and egg yolks and continue to beat until the dough begins to pull off of the sides of the bowl. By hand, gently stir in the chopped Bada Bing Cherries and chocolate chunks until well distributed.
- Lay a piece of parchment paper on a flat surface and empty the contents of the bowl onto it.
- Using your hands, begin to form the dough into a long, dense log, about 3” in diameter. Wrap the log tightly in the parchment paper and place in the refrigerator for at least 2 hours, preferably overnight.
- When ready to bake, preheat the oven to 350°.
- Pour the demerara sugar onto a plate or baking sheet. Remove the cookie dough from the parchment paper and roll it in the sugar, pressing down firmly so the sugar attaches to the dough.
- Slice the dough into ¼” slices and place them on a baking sheet lined with parchment paper.
- Bake the cookies for 12-15 minutes, until the cookies begin to set and brown slightly on the sides and bottoms.
- Allow to cool for 1-2 minutes on the pan and then move to a wire rack to cool completely. If desired, melt additional chocolate chunks in the microwave until smooth and drizzle over cookies.
Spiced Orange Marmalade Chicken
- 6 bone in, skin on chicken thighs (about 2 1/4 pounds)
- 2 Tablespoons light olive oil
- Salt and pepper
- For the sauce:
- 1/2 cup white wine (such as chardonnay or pinot grigio)
- 1 Tablespoon onion, minced
- 6 Tablespoons Stonewall Kitchen Orange Cranberry Marmalade
- 2 teaspoon Dijon Mustard
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon butter
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Pat dry the chicken pieces and season with salt and pepper.
- Heat olive oil over medium-high heat until it starts to shimmer in a heavy bottom large skillet that can go from the stove top into the oven. Add the chicken pieces skin side down and cook until the skin is golden brown and crispy, about 5-8 minutes. Turn chicken pieces over, making sure to not tear the skin, and cook another 5-8 minutes until golden brown. Remove chicken pieces form the pan and tent with foil. Drain the pan of excess fat.
- For the sauce - return pan to stovetop over medium heat. Add wine and deglaze pan loosening the bits from the bottom of the pan. Add the onions and simmer 5 minutes to reduce the wine. Add the Orange Cranberry Marmalade, Dijon mustard, lemon juice, butter and salt. Whisk until the sauce is uniformly blended. Season with pepper to taste. Add the chicken back to the pan and spoon the sauce over the pieces. Place skillet in the oven and bake 30-40 minutes until the juices run clear and the internal temperature of the meat is 165-175 degrees F. Spoon the sauce over the chicken pieces several times during the cooking process.
Cinnamon Pear Quick Bread
- 2 cups allpurpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup Stonewall Kitchen Cinnamon Pear Jam
- ¾ cup chopped walnuts, optional
- Preheat oven to 350° F. Spray one loaf pan with non-stick spray and line the center with a strip of parchment paper, allowing the extra to hang over the edges.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together.
- In the bowl of an electric mixer, add the oil, sugar, eggs and vanilla and beat with the paddle attachment until light. Add the Cinnamon Pear Jam and mix until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Gently fold in the walnuts.
- Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove from the pan and cool completely before cutting