The Stonewall Kitchen Cookbook: Favorite Pantry Recipes by Jim Stott and Jonathan King

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    • Categories: Breakfast / brunch; Snacks
    • Ingredients: rolled oats; unsweetened shredded coconut; sunflower seeds; raw almonds; wheat germ; ground cinnamon; maple syrup; blueberry syrup; honey; dried blueberries
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    • Categories: Baked & steamed desserts; Breakfast / brunch; Dessert; Fall / autumn
    • Ingredients: apples; lemons; walnuts; ground cinnamon; apple syrup; orange juice
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    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Suppers; American
    • Ingredients: peasant bread; eggs; egg yolks; horseradish mustard; ground cayenne pepper; live lobsters; unsalted butter
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: curry powder; eggs; unsalted butter; fruit chutney
    • Accompaniments: Spicy Maine home fries
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    • Categories: Breakfast / brunch; American; Vegetarian
    • Ingredients: red potatoes; red bell peppers; onions; sweet paprika; celery seeds; dried red pepper flakes; chile olive oil
    • Accompaniments: Fried eggs with curry-browned butter and chutney
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    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: canned pumpkin purée; all-purpose flour; ground cinnamon; ground ginger; nutmeg; ground cloves; dried cranberries; eggs; orange cranberry marmalade
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; American
    • Ingredients: eggs; jelly
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegetarian
    • Ingredients: all-purpose flour; buttermilk; syrup of your choice; eggs
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    • Categories: Cakes, small; Afternoon tea
    • Ingredients: all-purpose flour; cornmeal; jam of your choice; eggs; whole milk
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    • Categories: Breakfast / brunch
    • Ingredients: egg bread; cream cheese; jam of your choice; eggs
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    • Categories: Fried doughs; Breakfast / brunch
    • Ingredients: active dry yeast; all-purpose flour; jelly; canola oil; whole milk; unsalted butter
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    • Categories: Soups; American
    • Ingredients: celery; thyme; white vermouth; chicken stock; bay leaves; lump crabmeat; heavy cream; cilantro; corn relish; white onions; waxy potatoes; fresh corn kernels
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    • Categories: Soups; Appetizers / starters; Dessert; Summer
    • Ingredients: peaches; mangoes; dry white wine; lemons; crème fraîche; mint; ginger peach tea jam
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    • Categories: Soups; Cooking ahead; Spanish
    • Ingredients: tomato juice; vegetable broth; apple cider vinegar; Worcestershire sauce; Tabasco sauce; celery; red onions; red bell peppers; cucumbers; marinated sun-dried tomatoes; sun-dried tomato oil
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    • Categories: Sandwiches & burgers; Lunch; Main course; Cooking for 1 or 2
    • Ingredients: cheddar cheese; rye bread; thick-cut bacon; jalapeño mustard
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    • Categories: Sandwiches & burgers; Main course; Lunch; Cooking for 1 or 2; American
    • Ingredients: cooked lobster meat; mayonnaise; hot dog buns; cocktail sauce
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    • Categories: Sandwiches & burgers; Lunch; Main course; Cooking ahead; Fall / autumn; Spring; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: eggplants; crusty rolls; smoked mozzarella cheese; sun-dried tomato and olive relish
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    • Categories: Sandwiches & burgers; Lunch; Main course; Cooking ahead; American
    • Ingredients: flour tortillas; cooked shrimp; avocados; corn relish; red onions; cilantro; red-leaf lettuce
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    • Categories: Egg dishes; Sandwiches & burgers; Main course; Lunch; Vegetarian
    • Ingredients: eggs; mayonnaise; scallions; celery; dill pickles; black bread; horseradish mustard
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    • Categories: Sandwiches & burgers; Main course; Lunch; Cooking ahead
    • Ingredients: baguette bread; smoked turkey breast; romaine lettuce; roasted garlic onion jam
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    • Categories: Sandwiches & burgers; Lunch; Main course
    • Ingredients: cooked roast beef; rye bread; beefsteak tomatoes; arugula; fruit chutney
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    • Categories: Grills & BBQ; Appetizers / starters; South-east Asian
    • Ingredients: shrimp; boneless skinless chicken breasts; spice rub of your choice; roasted garlic peanut sauce; maple chipotle grill sauce
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    • Categories: Sandwiches & burgers; Appetizers / starters; Lunch; Mexican; Vegetarian
    • Ingredients: red bell peppers; Brie cheese; flour tortillas; mango salsa; cilantro
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    • Categories: Sauces for fish; Appetizers / starters; Entertaining & parties
    • Ingredients: onions; celery; peppercorns of your choice; dry white wine; mayonnaise; shallots; tarragon; jumbo shrimp; seafood seasoning; flat-leaf parsley; roasted garlic vinaigrette
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    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: mayonnaise; shallots; flat-leaf parsley; tarragon; roasted garlic vinaigrette
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  • ISBN 10 0060197838
  • ISBN 13 9780060197834
  • Published Jul 01 2001
  • Format Hardcover
  • Page Count 164
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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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