We always have fun choosing items for our food cart.
Savory Saltine Seasoning
- Turn four tubes of Premium Saltine Crackers into the most amazing party crackers you’ll ever serve.
Made Just For The Christmas House
- Mark Twain Country Beer Bread $7.99
- Finger Lakes Wine Country Wine Candy Bars (available in chardonnay, cabernet and merlot) $4.99
- Finger Lakes Wine Country Wine Cake Mixes ($8.99)
- The Christmas House Margarita Cake Mix
Culinary Kiosk: Our Partner for Local Organic Delights
*”Our company is committed to treading as lightly on the earth in which we all live”.
- Organic Dressings
- Ginger Garlic
- Honey Lime
- Classic Vinaigrette
- Cilantro Lime
- Basil Vinaigrette
- Dill Vinaigrette
- Organic Sauces
- Coconut Curry Sauce
- Peanut Lime Sauce
- Masala Sauce
- Barbeque Sauce
- Organic Chutneys
- Roasted Garlic and Onion
- Mango Mustard
- Cranberry Date (seasonal)
- Apricot Giner
- Hot Apple
- We source local products whenever possible.
- All products that we sell are sourced organically, or we do not sell them. Organic agriculture is great for the planet as it builds healthy soils that retain moisture and nutrients. Chemicals and pesticides are not allowed, so these hazardous products do not run off and end up in our streams, lakes and drinking water.
- Our packaging is either recyclable, reusable, or compostable.**We compost all food waste.
- We always source our culinary products in the most ecological way.
- We source Fair Trade products, which assures the grower a fair price for the crop, requires fair labor conditions, community development and economic sustainability.
- We are constantly looking at our operation to find ways to become even more sustainable as we grow.
- The Culinary Kiosk Philantrophy
- Each month, we select a worthy organization in need and donate a portion of our profits to this cause. Giving back will always be a part of how we do business. If you know a worthy organization that we might consider, please let us know about the organization
- History of Culinary Kiosk
- We came here to the farm several years ago. Neither of us had any formal training, but we knew a lot about the kind of life we wanted to live. We both had escaped the corporate world. My background was in real estate, but also had a foodservice management degree from Johnson and Wales University. Michael’s background was in design, landscape architecture, and also a strong restaurant background. For both of us, the farm and the lifestyle that it gave us made our lives seem richer and fuller. We were certainly living more deliberately. This was the life we had longed for.
- The farm came to life after many months of clearing the land, fencing, etc. I guess it never was a question that we would grow organically. To us, it was the only responsible way to farm. We would care for the land, build the soil and grow in harmony with nature. Soon, we applied for and were granted Organic Certification. We grew a large variety of crops and began selling at the farmers market. Our business grew and grew. Soon, we were busy trying new recipes to utilize the harvest. It was about that time that we began thinking about making some of our best organic recipes available to the public.
- A new company would be created that will sell only organic products. It would be a one stop shop for others that searched for organic products. They could find everything they were looking for in one place. In addition to prepared foods, we agreed that we should carry a huge assortment of organic culinary herbs and spices, coffee and tea. Culinary Kiosk was born. Today “The Kiosk” as we call it, continues to grow and add new products. All of the products you find here are grown and sourced organically. We also have recently added a “Culinary Essentials” division that sells fine quality Culinary products that are made from sustainable materials, like our Proteak sustainable cutting boards, and our Goodbye Detergent cleaning environmentally friendly cleaning products. We really hope that you love what we offer. Sign up for our updates, and receive priority on our sale items, great recipes and useful articles on sustainable living. Sustainability The word Sustainability is a word that you hear more and more these days, but what does it really mean? Quite simply, Sustainability is the capacity to endure. Biological systems remain diverse and productive over a long period of time. Ancient wetlands and forests are examples of sustainable biological systems. For humans, sustainability is our potential to sustain our well-being, which has environmental, economic and social dimensions.
Fabulous Fortune Cookies
- Delicious Over-Sized Fortune Cookies: Delicious AND Fun For the Next Birthday Party or Special Event!
- The Story:
- The Fantastic Fortunes story begins with Cindy Francis, York, ME formulating a unique fortune cookie batter in her home kitchen. As everyone who has ever eaten a fortune cookie knows, restaurant fortune cookies don’t taste very good; fun? – “yes”; curious? – “yes”; traditional? – “yes”; delicious? – “not exactly”.
- The secret to Fantastic Fortune Gourmet Cookies are their great taste and fun size.
Fantastic Fortune cookies are the same shape as a typical fortune cookie but they are about the size of a grapefruit! They have the classic crisp fortune cookie texture and consistency and even a trace of traditional fortune cookie essence, but they are absolutely delicious.
- Ingredients: Using only premium all natural ingredients to make the cookies, Cindy hand dips each fortune cookie in milk chocolate, dark chocolate or white chocolate; then she tops them with a variety of decadent toppings that might include, a second contrasting chocolate, sprinkles, sliced almonds or even toffee crunch.
- The Fortune: Cindy then selects a general good fortune from her growing list of fortunes. Some of the general fortunes are humorous; others are inspirational or fit an event such as a new baby, birthday, get well or holiday. The fortune hidden inside is shown on a removable strip outside so the gift giver knows which fortune they are giving, much like giving a card. In the final process each cookie is heat sealed in a clear cello wrapper and then placed in a clear plastic Chinese style take-out box on a colorful bed of festive shred. Cindy adds a bright ribbon to complete the presentation.
- History: Cindy’s two girls started the Fantastic Fortunes ball rolling when they took the giant fortune cookies off to school for teacher gifts. Cindy then started bringing them to parties as hostess gifts and everywhere she gave them people talked about them and the word started spreading. Cindy saw that people love to receive them and – even more – they love eating them.
The business got its start in May 2009 when Cindy shared her idea with MJ Bailey who owns The Stolen Menu Café in York, Maine. This was the huge turning point. The Stolen Menu Café is closed on Mondays and with MJ’s encouragement Cindy got her license from the State and started baking her fortune cookies every Monday in MJ’s commercial kitchen. Cindy and her husband David are both eternally grateful to the incredible generosity of MJ Bailey. Without MJ’s enthusiasm and unwavering assistance, Fantastic Fortunes would still be a dream.
With the use of a commercial kitchen one day a week, Cindy began offering the fortune cookie product for sale. Fantastic Fortunes has now expanded to three products; the original giant fortune cookie, a mini fortune cookie which is about the size of a large peach and Fantastic Dippers which are flat cookies and are great for “dipping” into coffee, tea or milk.
- Business Goals: Cindy had two business goals when she started in May. The first goal was to see if any area stores or gift shops would take a chance with her fortune cookies and the second goal was to see if the original sale(s) would generate re-orders. After approaching eight area stores she had orders from all eight and within a week had her first re-order. In August Cindy’s Fantastic Fortunes were given as wedding favors at a York wedding for 150 guests.
“We are having fun and getting wonderful reactions from people who buy them as gifts or just to eat. That’s the real pay off for me” says Cindy. “What I love about the fortune cookies is that they are so adaptable to different situations”, Cindy adds.
- Future Plans: “We have plans to start a fortune of the month club so the cookies can be given as a holiday or birthday gifts and the recipient will receive a new fortune cookie in the mail automatically every month. Another example of their flexibility is an upcoming fund raiser. We will place a winning fortune in one of the cookies, so it’s a win – win, the charity raises money and the people making a donation get a Fantastic Fortune and a great cookie treat, even if they don’t win the big prize. More fun, and it’s better tasting than a raffle ticket,“ Cindy explains.
Looking forward we are hoping to grow into a local space of our own and just keep having fun with it. It’s exciting to be creative and see the business grow.
- Information From:
By Robert Levey firstname.lastname@example.org September 16, 2009 2:00 AM
- Our #1 item from Stonewall Kitchens is their Wild Maine Blueberry Jam but cooks tell us the other products are “almost, but not really…” as delicious! We have Jams, Grill Sauces, Salsas, Dressings, Chocolate Sauces, and a couple of Chutneys (isn’t that a fun word:-) We’ll be sampling some of them occasionally throughout the year but put us on your calendar for our fall sampling event on Saturday, October 14. Until then, enjoy the recipes below using the Wild Maine Blueberry Jam!
- Other Items We Carry From Stonewall Kitchen
- NEW Chocolate Jams!
- Salad Dressings
- Grill Sauces
- Jams and Marmalades
- Sweet Sauces, Lemon Curd
- Serves: 8–12
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp baking powder
- 1/4 Tsp salt
- 2 sticks (1 cup) unsalted butter
- 2 eggs, beaten lightly
- 1 cup sour cream
- 1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
- For the Crumb Topping:
- 1/4 cup plus 2 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plus 3 tablespoons flour
- 1 cup walnuts, chopped
- 1 teaspoon cinnamon
- 4 tablespoons cold butter in pieces
- Pre-heat oven to 350 degrees.
- Butter a 10” bundt pan and lightly dust the inside with flour.
- In a mixer, or by hand, cream sugar and butter until light and fluffy.
- Add eggs, blending well, and then add sour cream. Mix until combined.
- Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
- Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
- Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula.
- Gently spoon the blueberry mix into the batter “trough”, being careful not to touch the side of the pan.
- Pour the remaining batter over the jam and smooth the top.
- Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
- Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!
- Directions for Crumb Topping:
- Combine all crumb topping ingredients in a medium size bowl.
- Using a pastry blender, or two knives, cut the butter into the dry ingredients until a crumb mixture is formed. Work the last few seconds with your hands to form large crumbs.
- After completing step # 9, sprinkle the crumb topping over the batter. *Continue baking as described in step #10.
- Definition of Summertime Treat: A crisp cookie crust with a cheesecake and Blueberry Jam filling.
- Serves: 12–18
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water
- 16 ounces (2 packages) softened cream cheese
- 1/2 cup sugar
- 1 teaspoon Pure Vanilla Extract
- 2 eggs
- 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
- Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
- Place flour, sugar and salt in food processor and pulse.
- Add butter and process until the dough begins to form a ball, adding ice water if necessary.
- Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
- While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
- Add eggs and mix just until eggs are incorporated.
- After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
- Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
- Bake at 350 degrees F for approximately 35–45 minutes or until center is set. Allow to cool in pan.
This refreshing dessert is wonderful served with pound cake, cookies or fresh berries. Serves: 8
- 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 1/2 teaspoon minced lemon zest
- 2 cups water
- Combine Wild Maine Blueberry Jam, lemon juice, zest and water in a bowl.
- Either freeze according to directions for an ice cream maker or pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.
- Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.
- Thanks to Kim Gallagher - Stonewall Kitchen
- Serves: 4
- 1 cup (1–13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
- 1 cup heavy cream (or light if you prefer)
- 2 Tbsp.Chardonnay (or similar white wine)
- 2 Tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 1/4 cup water
- A dash of cinnamon
- Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
- Add the remaining ingredients to the jam and mix until uniform.
- Chill in the refrigerator. This soup can be made a day in advance.
- Stir before serving and add a little more water if too thick.
- Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.
- We carry a number of different dip mixes but certainly our signature series is a line from Gourmet du Village. Included in each fetching package is a couple of recipes…and they are delicious! Our varieties change all of the time (we usually sell out fast of whatever we are tasting that week…not matter how well I think I am planning it) but we carry a great selection.
- Even when we’re not smack dab in the middle of cocoa season our hot cocoa mixes sell! Our best selling cocoa is the individual packages that we get from Village Gourmet. The packaging is just so darn cute, the price is right, and they are perfect to jazz up a gift basket or stuff in a stocking (in case Santa needs some ideas when we get closer:-)
Prices? $1.50 each or 4/$5.00 or 10 for $10.00!
Peppermint Pig (and his friends)
- Are you familiar with the tale of the peppermint pig? While the pig is honored in Victorian holiday tradition as a symbol of good health, happiness, and prosperity, these special “Peppermint Pigs” are made in Saratoga Springs, NY and, as their website tells us, now represent so much more. They represent an old-fashioned Christmas. There’s also Pigsy Dust, a Pig Puddle, and cracked pig (small bitesized pieces). Besides their famous pigs, Saratoga Sweets is also known for their delicious chocolates. Yummmm….
Other Fun Foods…great as stocking stuffers.
- Sangria Mix. This so reminded me the late 70s but I had forgotten what I was missing! Delicious!
- Cheeseball mixes. It has only been recently that I discovered the joy of the “sweet” cheeseball mixes. The chocolate ones are very popular..but that’s not a surprise realy is it?
- Beer Can Chicken…need I saw more?
- Spanish Rice. This is one of my husband’s favorites.
In the food “Family”, you’ll also find
- cookie cutters
- brown sugar savers in some cute designs (moose, hummingbird)
- holiday oven mitts & aprons
- serving pieces include a monogrammed cutting board and wine cork that’s been all the rage!
- dip chillers…we MUST have the best selection in 3 counties (meaning I went overboard this year!)
- a few cookbooks including Chef William’s (a popular local chef who is now wearing his whites at the BV Bar & Grill in Watkins Glen, NY)
- occasionally, some fun kitchen gadgets. This category changes quickly so get it while we’ve got it!
Elf Michelle’s Winning Pie Recipe
- Elf Michelle won the pie contest through Finger Lakes Wine Country! Below you’ll find her winning combo!
APPLE PIE-EYED Crust -
2 1/2 cups all purpose flour 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled lard, cut into 1/2 inch cubes 5 tablespoons (or more) ice water
Filling - 2/3 cup Thompson seedless raisins 1 cup Finger Lakes Distilling Maplejack Liqueur 9 NYS Cortland apples, peeled, cored & sliced thin 1/2 cup sugar 2 teaspoons cinnamon 3 tablespoons butter
Preparation - Place raisins in a shallow, non metallic container and cover with Maplejack liqueur. Cover and let sit for at least 1 day but preferrably 3 days. Uncover occasionally to stir and add more liqueur as needed so that the raisins are always completely immersed. When you are ready to make the pie, drain the raisins, reserving the liqueur.
Crust - Mix flour, sugar and salt in food processor. Add butter and lard, blend with pulse button until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Soften slightly at room temperature before rolling out.
Mix sugar & cinnamon together in a small bowl. Line bottom of pie dish with one crust, making sure it overhangs the pie dish enough to crimp together with the top crust. Arrange apple slices in the crust making sure to cover the entire bottom without any gaps, then continue until the crust is half full. Sprinkle with half of the cinnamon sugar around the entire top of the apples. Sprinkle half of the raisins on top of apples evenly. Repeat for a second layer to the top of the crust. Dot butter around the top of the apples.then top with second crust. Crimp crust edges together & pinch in a wave pattern. Tear off thin strips of aluminum foil and fold over the crimped crust. Place pie on a baking tray and position rack in center of the oven. Bake at 425 degrees for 15 minutes then turn the oven down to 375 and bake a further 35 - 40 minutes or until apples are soft and crust is golden. Cool for 45 minutes and serve warm with vanilla ice cream with remaining maplejack liqueur drizzled over ice cream.