Norwalk, Conn. – March 8, 2018 – Stew Leonard’s chefs are making it easy for shoppers to create fresh holiday menus this spring, whether their family gathering calls for a juicy Easter ham or a tender brisket for Passover. In the week leading up to Easter and Passover, Stew Leonard’s will sell more than 55,000 pounds of ham, 50,000 pounds of lamb, and 20,000 pounds of beef brisket.
“With the two holidays only days apart this year, Stew Leonard’s chefs are geared up for Easter and Passover,” notes Stew Leonard Jr., president and CEO of Stew Leonard’s. “My family always celebrates with a Naked ham direct from family owned farms in Pennsylvania. This year, we’ll order the Easter Ham Dinner for 8 from our catering team – for less than $19 per person, what could be easier?”
Stew’s culinary teams and catering experts are on hand to help alleviate the stress of holiday menu planning. Both Easter and Passover menus will benefit from a bevy of fresh spring vegetables to choose from in Stew’s produce department– including asparagus from Washington State and fiddlehead ferns from Maine– while Bethy’s Bakery will be overflowing with Easter breads, flourless chocolate pecan cookies, and holiday-themed cakes. For the centerpiece of the meal, customers can choose from Stew Leonard’s antibiotic and hormone free Naked ham, antibiotic and hormone free Naked Lamb, a juicy turkey, or a tender brisket.
Stew Leonard’s Catering
Whether customers need an entire meal cooked soup to nuts or just need a hand with appetizers, salads, or sides, Stew Leonard’s award-winning chefs prepare each dish with only the freshest and best ingredients available.
Stew’s Easter catering menu this year includes three special Easter Dinner for 8 offerings for $150/each: a spiral sliced hickory-smoked ham, turkey or a lamb plus four homestyle sides, snowball rolls, and two freshly baked pies. All side dishes are made from scratch and feed 8 guests; classic selections include Idaho mashed potatoes while newer offerings are maple glazed carrots, four cheese mac & cheese and loaded mashed potatoes. New this year is a Filet Mignon Dinner for 8 for $299, which included an oven-ready filet mignon, extra-large shrimp platter, choice of salad, choice of four side dishes, snowball rolls, two quarts of either Lobster Bisque or New England Clam Chowder, and a choice of a freshly made fruit tart or cheesecake sampler. Customers may also select a Stew’s NAKED ham, lamb, filet, or turkey – all of which are antibiotic and hormone free – as part of their Dinner for 8 order.
A la carte options include spiral cut glazed ham, roasted in a perfectly blended pineapple glaze, fork-tender Filet Mignon, marinated oven-ready turkeys, or a roasted leg of lamb, seasoned with rosemary, garlic, and olive oil. This is in addition to a dozen homestyle sides, Italian entrees, appetizers, and baked goods. The complete Easter menu can be found at www.stewscatering.com and menus to suit any sized celebration can be arranged through Stew’s Catering Team.
Stew’s Passover catering menu this year includes two special Dinner for 8 offerings. A Brisket Dinner for 8 is available for $175 and includes a brisket, a choice of two sides, a box of matzo, 1 pint of Stew’s Red Wine Steak Sauce, 16 potato pancakes, and 12 flourless pecan cookies. The Turkey Dinner for 8 is priced at $150 and includes 1 medium roasted turkey, a box of matzo, 1 quart of turkey gravy, one pint of cranberry sauce, 1 pan of traditional matzo stuffing, and 12 flourless chocolate pecan cookies. Side dishes include a selection of farm fresh vegetables, including mashed potatoes, roasted asparagus, baby carrots & prunes in a honey pineapple glaze, and more.
A la carte items for Passover include smoked salmon platters, stuffed cabbage, matzo ball soup, and even a whole poached salmon fillet. The complete Passover menu can be found at www.stewscatering.com and holiday menus can be arranged through Stew’s Catering Team. Complete Passover menu not available at Stew Leonard’s location in Newington, Conn.
Stew Leonard’s Chocolate Bunny Milk
A half-gallon glass jug of Stew’s Chocolate Bunny Milk will be available for $5.99 starting on March 20, 2018 at all six Stew Leonard’s locations. Stew Leonard’s signature farm fresh milk is mixed with creamy milk chocolate to create a sweet, irresistible chocolate milk that tastes just like a classic chocolate Easter bunny. Stew Leonard’s milk is delivered fresh to our stores from award-winning dairy farms in upstate NY and is free from artificial growth hormones (rBST) and antibiotics. The milk will only be available for a limited time.
For customers who will prepare their holiday meals at home, the Leonard family and Stew Leonard’s chefs shared their family’s own recipes for the upcoming holidays:
Mrs. Leonard’s Naked Ham with Maple Pecan Bacon Glaze
Stew Leonard’s Naked ham is sourced from local farms in Pennsylvania and is antibiotic and hormone free. Mrs. Leonard loves to serve her Easter ham with a sweet glaze that includes maple syrup and brown sugar, making this dish a delightful combination of sweet and salty. Don’t forget to pick up Stew’s Country Hearth Bread for leftover sandwiches on Monday!
7lb. Stew Leonard’s Naked Spiral Cut Ham
1 oz. ketchup
1 cup brown sugar
3 oz. yellow mustard
3 oz. honey
1 cup maple syrup
1.5 oz. pecans, chopped
1 cup cooked bacon crumbles
Pinch cayenne pepper (can be excluded)
½ cup hot water
Add sugar to water and dissolve. Toast pecans lightly in a sauté pan or on a sheet tray in 350 degree oven. Add cooked bacon and pecans to sugar mixture and coat everything evenly. Add the rest of the ingredients and stir until incorporated equally.
Cook a 7lb. Stew Leonard’s Naked Ham at 325 degrees F for 25-35 min. Remove from oven and cover in bacon pecan glaze. Place the ham back in the oven for 35-45 min or until the ham pulls cleanly from the bone.
Chef Victor’s Succulent Naked Lamb Recipe
Stew Leonard’s Naked lamb is raised naturally and humanely in pristine pastures in New Zealand, feeding exclusively on fresh grasses, like clover, rye and alfalfa, resulting in a mild flavor and superior tenderness. Plus, Stew’s butchers will trim NAKED lamb to any specifications, making it easier to prepare and enjoy at home. Chef Victor of Stew Leonard’s in Yonkers here shares his recipe for a beautiful Easter lamb dish:
5 lb. Stew Leonard’s Naked boneless leg of lamb
4 oz. roasted garlic paste
1 oz. lemon zest
8 sprigs fresh rosemary
4 oz. olive oil
Salt & Pepper to taste
Truss the leg of lamb so it cooks evenly and season with salt and pepper. Put oil in a sauté pan over high heat and sear the leg until golden brown on all sides. Remove from pan. Rub the garlic paste and lemon zest all over the lamb. Put the sprigs of rosemary under the butcher’s twine, add a little more last and pepper. Put in 350 degree oven until meat thermometer reads 135-140 (roughly 1 and ½ hours depending on your oven). Rest for 15 minutes before cutting.
Chef Michael Luboff’s Roasted Brisket of Beef with Sweet & Sour Pan Gravy
Chef Michael Luboff fondly recalls his family’s celebration of the Jewish holidays, the centerpiece of which was always a cut of meat from his grandfather’s kosher butcher shop. Two of his favorite childhood dishes were his mother’s Roasted Brisket of Beef and Sweet & Sour Meatballs with Cabbage. Here, he combines these two recipes into a tender, succulent dish that’s a wonderful homage to his family’s history.
1 brisket of beef, approximately 5-7 pounds
1 can (28 ounces) crushed tomatoes
1 cup tomato ketchup
1 cup tomato puree
1 ½ teaspoon sour salt
8 oz. granulated sugar
1 teaspoon granulated garlic
½ teaspoon whole dried thyme
1 pound cabbage, finely chopped
½ pound onions, finely chopped
¼ pound carrots, finely chopped,
¼ pound celery, finely chopped
2 cups beef stock
In a large pan, sear both sides of the brisket (about 3 minutes per side) in a ¼ inch of olive oil on medium-high heat. Place the cabbage, onions, carrots and celery in the bottom of a large roasting pan; place the brisket on top. Mix the remaining ingredients until blended. Pour the mixture over the brisket and cover all with aluminum foil. Bake under fork tender (about 2 hours). Remove the brisket and allow it to rest for 15-20 minutes. Cut against the grain of the meat and ladle generously with sweet & sour pan gravy.
Chef John’s Roasted Asparagus
The crisp texture and woodsy flavor of roasted asparagus make this a go-to, easy side dish from Chef John Nordin at Stew Leonard’s in East Meadow. Yields 4 servings.
1-1/2 lbs. Asparagus
2 tsp. Extra Virgin Olive Oils
1 tsp. Balsamic Vinegar
Salt & Pepper, to taste
Preheat oven to 450°. Snap off the tough ends of the asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss the asparagus with olive oil and season with salt and pepper. Spread the asparagus in a single layer. Roast for 10 to 15 minutes, or until tender and browned, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Adjust seasonings to taste.
About Stew Leonard’s
Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has six stores in Norwalk, Danbury, and Newington, Conn. and in East Meadow, Farmingdale and Yonkers, N.Y. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s legion of loyal shoppers is largely due to the stores’ passionate approach to customer service: “Rule #1 — The Customer is Always Right”; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1.” This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store’s entrance. The company’s culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard’s website at www.stewleonards.com.
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