Stone House Bread - Artisan Bread in the Traverse City Michigan Area

Apple Rye Stuffing for Pork

1 loaf Stone House Chernuska rye cubed for
   stuffing discarding ends (5-6 cups)
½ cup melted butter
1 large sweet onion
3 granny smith apples peeled and diced
2 tsp diced fresh rosemary
2 tsp dried sage
1 cup apple cider
1 ½ cups chopped pecan
1/2 cup golden raisins
¼ cup currants

1. Melt butter in pan and sauté onion and apples until tender.
2. Toss all remaining ingredients in bowl and pour cider over mixture and let stand 5 minutes.
3. Use for stuffing favorite cut of pork.
 

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Baked Stuffed Walleye

1 package Stone House seasoned Fishtown crumbs
¼ cup diced celery
¼ cup diced mushrooms
¼ cup diced onion
¼ diced pecans
2 tablespoons butter
3 tablespoons chicken broth
3 tablespoons white wine
¾ cup Fishtown crumbs
1 ½ pounds fresh walleye thin fillets
1 tsp grated fresh lemon zest
2 tablespoons minced fresh parsley
Paprika for garnish

1. Preheat oven to 350 degrees. In a fry pan sauté until tender the celery, mushrooms, onions and pecans in the butter adding salt and pepper to taste.
2. Remove from heat and add 2 tablespoons each of the chicken stock and broth to the bread crumbs. Let stand until the stock has been absorbed.
3. Rinse fish and pat dry.
4. Place a small amount of stuffing mix on fish and gently roll up.
5. Place seam side down in greased baking dish.
6. Spoon the remaining broth over fish, sprinkle with zest, parsley and paprika.
7. Bake uncovered until tender and cooked through about 25 minutes.
8. Serve with a delicate white sauce if desired.

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Butternut Squash and Turkey Casserole

1 package Stone House seasoned croutons
1 butternut squash, about 2# average
¾ cup minced yellow onion
2 tablespoons butter
2 cups croutons
½ tsp poultry seasoning
½ tsp salt
Black pepper
½ cup chicken broth
2 cups diced cooked turkey or chicken
¾ cup shredded cheddar cheese

1. Cut squash in half and bake cut side down on cookie pans in 350 degree oven 40 to 45 minutes or until tender. Remove from oven, let cool, remove skin and seeds and cube into large 1 ½ pieces.
2. Sauté onions in butter and add salt and pepper to taste along with poultry seasoning, croutons and broth.
3. Cool onions and croutons, then add diced meat.
4. Grease casserole dish and gently layer cubed squash and turkey mixture in casserole. Sprinkle with cheddar cheese and bake 30 minutes in 325 degree oven till cheese is melted and center is warm.
 

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Grilled Focaccia North Woods Pizza

1 round Stone House Bread focaccia
2 tablespoons olive oil
3oz Canadian-style bacon
¼ cup canned pineapple drained and chopped fine
¼ cup chopped red pepper
1 cup fresh mozzarella slice thin
1 teaspoon pizza seasoning

1. Preheat grill to medium heat.
2. Brush olive oil on both sides of focaccia bread and sprinkle top with seasoning.
3. Layer remaining ingredients starting with mozzarella cheese.
4. Place in center of grill over indirect heat. Move pizza around to prevent burning. Heat until cheese melts.

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 White Turkey Chili with Asiago Cheese Bread

1 loaf Stone House Bread Asiago Cheese
1 medium onion diced small
1 tsp olive oil
1 garlic clove minced
3 cups leftover cooked turkey
3 cups chicken broth
½ cup cream or half and half
2 cans 15oz white beans, do not drain
1 sm can diced green chilies, do not drain
1 tsp chili powder or ½ tsp cayenne pepper
1 tsp cumin
1 tsp parsley flakes
Salt and pepper to taste
Shredded Mexican cheese blend for garnish

1. Sauté onion in oil and add garlic until onion is soft.
2. Add remaining ingredients and simmer ½ hour.
3. Garnish with cheese when serving.
4. Serve with thick slices of Stone House bread.
 

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Classic Mac & Three Cheese
with Stone House Parmesan Peppercorn Bread Cubes

1 lb macaroni
3 tbsp butter
3 tbsp flour
1½ cups milk
1½ cups half and half
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup shredded Asiago cheese
1 tbsp Dijon mustard
½ tsp garlic salt
1 tsp dried thyme
Cracked white pepper

Topping:
Stone House Parmesan Peppercorn bread
Olive oil
Smoked sea salt

1. Preheat oven to 350. Grease a 2-qt casserole dish. Cook the macaroni as directed on box.
2. In medium saucepan melt butter, then over low heat add flour to make a roux; whisk constantly until the mixture is well blended and a pale yellow color. Add milk and half and half and continue to whisk until the roux is slightly thickened and bubbly.
3. Mix in cheese, mustard, garlic salt, thyme and pepper to taste. Mix until blended well and then remove from heat.
4. Cut Parmesan Peppercorn bread into 1” cubes and toss lightly in Olive Oil. Sprinkle lightly with Sea Salt and toss again.
5. Toss cooked macaroni and cheese sauce together and spread in the prepared casserole dish. Cover with the bread topping and bake uncovered for 30 minutes.

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Grilled Mexican Citrus Chicken with Stone House Ciabatta

1 3lb bag chicken breasts or asst. cut up chicken
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
1 Tbsp brown sugar
½ cup light olive oil
¼ cup fresh chopped cilantro
¼ cup small diced sweet yellow onion
4 tsp chili powder
2 tsp ground cumin
1 tsp sea salt
1 tsp red pepper sauce

1. Mix all ingredients except chicken in large zip lock bag. Add chicken and marinade 3-6 hours.
2. Grill according to your gas grill instructions.
3. Meanwhile cut Ciabatta in half and brush with olive oil and grill indirect at end of cooking time for bread to toast lightly.
4. Serve with your favorite side of rice and salad.

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Maple Flavored Pork Tenderloin with Apples

 

2 lean cut pork tenderloins
Olive oil
3 Tbsp Dijon mustard
6 Tbsp maple syrup divided
1 Tbsp fresh rosemary chopped
½ tsp salt
½ tsp black pepper
4 large Granny Smith apples cored and sliced thin
Additional rosemary sprigs for garnish

Preheat oven to 425.
Place pork on broiler pans and brush with olive oil. Combine seasoning ingredients and sprinkle over pork. Bake until meat thermometer reads done.
On top of stove heat skillet and add a drizzle of olive oil and apples and sauté 5 minutes and remaining maple syrup and cook an additional 5 minutes more.
Slice tenderloin and arrange on platter and surround with apples and garnish with rosemary sprigs. 

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