Stop in at Anew and check out our delicious Stonewall Kitchen Gourmet Products!  Habanero Mango Hot Sauce, Cranberry Horseradish Sauce, my favorite - Chocolate Peppermint Sauce,

Pancake and Waffle mixes - Farmhouse and Gingerbread, as well as, Gluten Free Pancake and Waffle Mix!  Apple Cranberry and Old Farmhouse Chutney!  Habanero Mango, Maple Bacon, and Basil Pesto Aioli!  Blue Cheese Herb and Bourbon Molasses Mustards!

GIFTS UNDER $25 December 16 2014


Allow Anew to help you complete your Christmas shopping list with gifts under $25.  We can also create beautiful baskets to fit any budget!


Wild Mushroom & Sage Olive Oil Recipe December 08 2014

Popcorn with Grated Asiago, Cracked Black Pepper, and Wild Mushroom-Sage Olive Oil

6 cups freshly popped, warm popcorn (I air pop it)
1/3 cup Wild Mushroom-Sage Olive Oil
1/2 cup freshly grated Asiago Cheese
Fresh cracked pepper to taste/sea salt to taste

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.
Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage live oil over the top along with two tablespoons of Asiago, and more black pepper.

Blood Orange EVOO Recipes December 08 2014

Blood Orange Granola


4 cups old fashioned rolled oats
1 cup of cashews, almonds, pecans, walnuts, or macadamia nuts
1 cup unsweetened large flake coconut
1 cup dried fruit (cherries, blueberries, dates, raisins, cranberries)
1/2 cup Blood Orange Extra Virgin Olive Oil
1/2 to 1 cup raw honey
1 teaspoon vanilla extract


Preheat the oven to 325 F. Line a large rimmed baking sheet with parchment paper. Mix together the first four dried ingredients and spread out in to an even layer over the lined baking sheet.

In a medium pot set over low heat, or in your microwave, gently warm the honey so that it becomes more fluid. Whisk the olive oil in to the warm honey along with the vanilla. It won’t emulsify, but that’s alright!

Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute in to an even layer and pop in to the oven on the middle rack.

Every 10 minutes for about ½ hour, check and stir the granola, the honey and olive oil will continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

Allow it to cool and store in an airtight container for up to 3 weeks.

Makes approximately 9 cups (9 servings of granola)


Dark Chocolate Stuffed Blood Orange Agrumato Olive Oil Cream Buns

3 teaspoons active dry yeast
3 1/2 cups flour
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/2 cup fresh blood orange agrumato olive oil
1/3 cup sugar
1 teaspoon fresh grated orange zest
16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

1 egg beaten for glazing the buns

Sweet Orange Glaze
1 cup (4 ounces) confectioner's sugar
1 tablespoons half and half
1 tablespoon fresh orange juice

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl fo standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with doubh hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push 1/2" piece of dark chocolate in the center of each bun and pinch bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375 degrees F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioner's sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center. Makes 16 buns.

Tuscan Herb EVOO & Traditional Balsamic Vinegar Recipes December 08 2014

Caprese Salad


Layer heirloom tomato, fresh mozzarella, and fresh basil on a platter.
Drizzle with Tuscan Herb Extra Virgin Olive Oil and Traditional Balsamic Vinegar


(This combination is also great for dipping bread)

Garlic Infused Olive Oil or White Truffle Oil Cheesy Cracker Recipes December 08 2014

Garlic-Asiago Cheese Crackers


2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups aged, shredded sharp cheddar cheese
1 1/2 cups shredded Asiago cheese
1 cup garlic UP Garlic Infused Olive Oil (try experimenting with other infused olive oils)

Cheesy White Truffle Crackers


2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups shredded Asiago cheese
1 1/2 cups shredded Parmesan cheese 
3/4 cup UP Certified Extra Virgin Olive Oil
2 Tablespoons White Truffle Oil 

Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil(s) and continue to pulse until the oil is incorporated thoroughly. 

Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet.  Roll out one disk at a time to 1/4" thick.  Cut in to squares, rounds - whatever floats your boat.  The way you choose to cut the crackers will not affect their taste. 

Six Tips for using Dark Chocolate Balsamic Vinegar December 08 2014

1. Marinade your steaks!

2. Combine with an EVOO as a dip for breads!

3. Serve over frozen yogurt!

4. Serve over your favorite ice cream!

5. Splash over your favorite fruit salad!

6. Do a reduction and serve over whip cream or favorite meat!

Welcome to our New Website! July 07 2014

Welcome to our new website. Now easier than ever to order your favorite 'ANEW' tea, oil or vinegar products. Also stay up-to-date with our upcoming events and classes and see what is new in our antique and home decor gallery!