YORK—
Stonewall Kitchen announced, Thursday, January 26, the launch of a variety of new products for January 2012, including a new line of aiolis.
Aioli flavors include Habanero Mango, Horseradish, Lemon Herb, Roasted Garlic and Smoky Barbecue. Also introduced, traditional Down East Tartar Sauce.
“We are so excited for this launch,” said Natalie King, Executive Vice President. “Our new products were developed with the same attention to detail and high quality ingredients that has made us one of the most awarded specialty food makers for more than 20 years.”
Products for January 2012 include:
Simmering sauces: Buffalo Wing, Cacciatore, Coconut Curry, Coq Au Vin, Pulled Pork and Sloppy Joe.
Two marmalades: Blueberry Orange Marmalade and a reintroduction of the popular Pink Grapefruit Marmalade.
Other introductions: Wild Maine Blueberry Chutney, Hot Pepper Peach Jam and Maine Blueberry Dressing. Spiced Orange Marmalade and Sweet & Sour add to the glazes collection.
Expanding the snack category, Stonewall Kitchen introduces six pub mixes; three new cheese sticks; and a Guacamole Spice Mix, as well as all-natural, handmade Blue, Yellow and Chili and Lime Tortilla Chips.
Stonewall Kitchen also introduces a Traditional Pizza Crust, Gluten Free Herbed Pizza Crust Mix and a Classic Pizza Sauce.
Additions to the baking mix line include: Toasted Coconut Scones, Triple Chocolate Scones, Cinnamon Caramel Monkey Bread, Vanilla Bean Cheesecake Bars, Vanilla Cream Puffs, Gluten Free Cinnamon Sugar Doughnuts and an Ebelskiver Mix.
Lastly, Stonewall Kitchen is introducing a new seasonal scent, Citrus Verbena to its Fine Home Keeping line.
