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Editorial Reviews
Amazon.com
In less than a decade, Jonathan King and Jim Stott's Stonewall Kitchen has grown from selling homemade preserves at their local farmers' market in Maine on the weekends to a booming business with multiple stores and space on the shelves of gourmet markets all across the country. Their secret is simple: their jams, sauces, and condiments are fresh, innovative, and often unusual. In the open kitchens in their stores, Jonathan and Jim use their sophisticated flavors to enhance old favorites and create new ones.
In less than a decade, Jonathan King and Jim Stott's Stonewall Kitchen has grown from selling homemade preserves at their local farmers' market in Maine on the weekends to a booming business with multiple stores and space on the shelves of gourmet markets all across the country. Their secret is simple: their jams, sauces, and condiments are fresh, innovative, and often unusual. In the open kitchens in their stores, Jonathan and Jim use their sophisticated flavors to enhance old favorites and create new ones.
What makes The Stonewall Kitchen Cookbook so appealing is that the recipes are familiar but made more exciting by the addition of Stonewall Kitchen's creations. While almost all of them can be easily made without hunting down their products, some are sure to have you surfing the Web if your local market doesn't carry them. You can certainly use any jam for French Toast with Cream Cheese and Jam Filling, and Corn-Crab Chowder is just as hearty and comforting without their Corn Relish. Some recipes like Angel Hair with Walnut Pesto and Raspberry Cosmopolitans don't even call for any Stonewall products. But Coconut Peach Sorbet will have you searching for Ginger Peach Tea Jam, Pan-Seared Scallops with Roasted Sweet Potatoes will send you running for Pineapple Mint Jam, and Shrimp and Chicken Satay with Two Dipping Sauces finally gives us all another use for Maple Chipotle Grill Sauce (it's so delicious--when you don't feel like firing up the grill, just dip bread in it). Jonathan and Jim were motivated to write this book by the myriad customers who asked, "What can I do with it?" What they've ended up creating is much more than that. Their recipes are simple, fresh, and sure to please, the photographs are stunning, and there can't be a better hostess gift than this pretty book bundled with a couple of jars of Stonewall Kitchen's finest. --Leora Y. Bloom
Book Description
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.
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