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Stone Hollow Farmstead is an artisan farm located in Harpersville, Alabama.  Stone Hollow produces dairy and creamery products, along with canned goods, eggs, fresh flowers, herbs, skin care, and more.

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New Year's Eve Cocktails

Michael Celozzi

Winter’s Sojourn

Kumquat Marmalade + Gin

Ingredients
Ice
1 oz. Gin
1 tsp. Simple Syrup
1/2 tbsp. Kumquat Marmalade
Squeeze of Lemon
5-6 Fresh Rosemary Leaves
4 oz. Club Soda
Sprig of Rosemary for Garnish
Sliced Kumquat for Garnish


Instructions
In a shaker, add ice, gin, simple syrup, jam, lemon, and rosemary leaves. Shake vigorously to combine.

Strain into a chilled glass and top with club soda. Add a sprig of rosemary and a slice of kumquat for garnish.

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Kumquat Marmalade
14.00
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The Farmer Remedy

Centennialquat Preserve and Vanilla + Bourbon

Ingredients
2 oz. Bourbon
1 tsp. Simple Syrup
1 tbsp. Centennialquat Preserve with Vanilla
Crushed ice
Lemon peel for garnish


Instructions
In a shaker, add bourbon, simple syrup, and crushed ice. Shake until chilled.

Add Centennialquat Preserve with Vanilla to the bottom of your rocks glass and pour shaker content over the preserves.

Stir until well blended. Garnish with a twisted lemon peel.

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Centennialquat Preserve with Vanilla
14.00
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Twilight’s Blush

Blackberry Rose Geranium Fruit Topping + Champagne

Ingredients
6 oz. of Good Sparkling Wine (Something dry)
1 tbsp. Blackberry Rose Geranium Fruit Topping

Instructions
Find your favorite champagne glass. (We all have that one.)

Pour the fruit topping into the glass and pour over your Champagne slowly.

Cheers!

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Blackberry Rose Geranium Fruit Topping
14.00
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Stone Hollow Farmstead Marmalade Tea Cake

Michael Celozzi

INGREDIENTS:

For the cake

  • 3 tbsp. SHF Grapefruit Marmalade

  • 1 cup of SHF yogurt

  • 1 ¼ sticks of softened butter

  • 1 cup of sugar in the raw

  • 3 SHF free-range eggs

  • 2 cups of self-raising flour

  • 1 teaspoon of baking powder

  • Zest of 1 grapefruit

For the glaze

  • Juice of ½ a grapefruit

  • 5 tbsp. of SHF Grapefruit Marmalade

  • 2 tbsp. of SHF Yogurt

DIRECTIONS:

  1. Preheat oven to 350°F (175˚C). Grease springform pan with butter and fit with non-stick parchment paper.

  2. Put marmalade in a small saucepan and heat gently until melted. Stir in yogurt and let cool for a few minutes.

  3. Put butter and sugar into a large mixing bowl. Mix with a hand mixer or large spoon until creamed. Add the eggs, flour, baking powder, and grapefruit zest and mix again until the batter is thick — don’t worry about some clumps.

  4. Add grapefruit and yogurt mix to the batter and pour into the prepared tin. It will be runny.

  5. Bake for 1 hour until golden and well-risen and a toothpick comes out clean. Cover it loosely with baking paper after 45 minutes if it begins to turn too brown.

  6. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.

  7. Meanwhile, combine grapefruit juice, marmalade, and yogurt in a small pan and heat until warm on low (be careful not to curdle the yogurt). While the cake is cooling, carefully pour the warm mixture over the top so that the cake has a sticky glaze.

  8. Serve with a hot cup of tea— or something a little stronger. Cheers!

Grapefruit Marmalade
14.00
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