The Stonewall Kitchen Cookbook

by Jonathan King, Jim Stott

Ten years ago, Jonathan King and Jim Stott decided to cook up some homemade jams and sell them for extra money at a farmer's market. Those jams, along with a full line of chutneys, jellies, relishes, and other condiments, have grown into the renowned Stonewall Kitchen, whose products are now available in gift stores and specialty markets everywhere. But what to do with all these flavorful condiments besides spreading them on bread or crackers? The Stonewall Kitchen Cookbook serves up tantalizing ways to use their ever-expanding line of jams, chutneys, dessert toppings, savory mustards, relishes, and flavored oils. More than a cookbook, it's a new concept in cooking, teaching you how to use quality condiments in your everyday cooking (and you're not limited to Stonewall Kitchen products). This collection of 75 recipes boosts every cook's standards with a variety of delicious options. Techniques are simple. Ingredient lists are short. For example, weekend entertaining can still be elegant but a lot less complicated. Steamed sea bass is delicious served plain. Pair it with Roasted Red Pepper Sesame Sause and it becomes spectacular. Or simplify a restaurant classic by using Roasted Garlic Mustard to create Rack of Lamb with Mustard-Herb Crust. Dress up bowls of Corn-Crab Chowder with spoonfuls of spicy Corn Relish. Apply the same concepts to weeknight family fare. Spicy Linguine with Shrimp couldn't taste better or be easier than with Roasted Garlic Oil. Use Blackberry Sage Tea Jam to glaze roast chicken. Need some quick ideas to perk up vegetables? A splash of balsamic vinegar brings out the flavor in roasted beets. A fiery spice rub does wonders for Oven-Roasted Spiced Fries. And what meal is complete without dessert? Jams and preserves turn old standbys into uique interpretations. Try Stonewall Kitchen's version of Blueberry Ice Cream made with Wild Maine Blueberry Jam. Top Peach Melba Shortcakes with Raspberry Peach Champagne Jam for a new take. Make your cooking easier and better than ever with The Stonewall Kitchen Cookbook.

Genres: Cookbooks

164 pages, Hardcover

First published April 1, 2001

Reviews

[Jessaka · Rating 5 out of 5]

When I was 7 years old my grandmother came to visit us. It was a nice summer, and she made peach jam for us all. I remember that 1 shelf of the cupboard was filled with these jars of jam, and this jam was the best jam I had ever tasted. I seem to have never forgotten that flavor, the Jam tasted like Freshpeaches. I have bought jam over the years and nothing tasted like her jam. It didn't matter what brand I bought from the regular grocery stores.

The other day I decided to go on amazon and see if I can find a homemade jam. I found what sounded like it could be a good jam It was stonewall kitchen peach jam. When it arrived I got out a slice of my Tuscan bread, put butter on it, and then spread the jam On top. I took a bite out of it. I couldn't believe it. It was my grandmother's jam.!

Now I don't own this book because it did not come on kindle. But at my age and with my site I would not make jam anyway. So this recipe may not be in this book. But they have other cook books. Just get any old-fashioned recipe that uses plain sugar and make sure the peaches you buy taste like peaches and you can have your own jam or like me just go online. And make sure you use a good bread, not these wanna be breads that you get in the supermarket. Not that there are bad. The 5 star is for their jam but I would give it 100 stars if I could.,

[Connie Ciampanelli · Rating 5 out of 5]

We love Stonewall Kitchen in York, Maine, and do some serious damage on our infrequent visits. The cookbook that the two owners of the kitchen developed twenty years ago is a gem of user friendly recipes. Yes, the recipes use the jams, chutneys, marinades, sauces, and other products from their store, but each one also suggests more common substitutes if you don't have Stonewall Kitchen ingredients at hand.

The book I read is borrowed from relatives. I hope to delve into a bunch of these dishes before I return it to its owners.