The Stonewall Kitchen Cookbook: Favorite Pantry Recipes

The Stonewall Kitchen Cookbook: Favorite Pantry Recipes

by Jonathan King, Jim Stott

Hardcover(1 ED)

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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.

Product Details

ISBN-13: 9780060197834
Publisher: HarperCollins Publishers
Publication date: 04/03/2001
Edition description: 1 ED
Pages: 176
Product dimensions: 8.47(w) x 9.42(h) x 0.68(d)

About the Author

Jonathan King and Jim Stott founded Stonewall Kitchen in 1991 in York, Maine. Today their line of specialty foods can be found in gourmet shops and gift stores across the country. Besides receiving national acclaim, these products have also garnered prestigious awards by the NASFT (National Association Specialty Foods Show). The Stonewall Kitchen Cookbook is their first cookbook.

Jim Stott and Jonathan King founded Stonewall Kitchen in 1991 in York, Maine. Today their line of specialty foods can be found in gourmet shops and gift stores across the country. Besides receiving national acclaim, these products have also garnered prestigious awards by the NASFT (National Association Specialty Foods Show). The Stonewall Kitchen Cookbook is their first cookbook.

Read an Excerpt

French Toast with Cream Cheese and Jam Filling

Makes 4 Servings


Eight 1 1/2-inch slices egg bread
4 ounces cream cheese, at room temperature
1/2 cup boysenberry jam, grape jelly, or other jam or jelly
8 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, optional
2 tablespoons unsalted butter, plus more if needed
1/4 cup confectioners' sugar


Cut a pocket in a thick slice of bread, fill it with cream cheese and jam, dip it in an egg-milk mixture, and fry it like traditional French toast for a real treat. Use a dense egg bread, such as brioche or challah, so you can easily cut pockets in it without its falling apart. For a richer French toast, substitute half-and-half or cream for the milk.

Lay 1 slice of bread on a cutting board. Using a sharp paring knife or small serrated knife, cut a pocket through what was the bottom of the loaf. Be careful not to cut all the way through the bread. Repeat with the remaining slices.

Carefully spread 1 tablespoon of the cream cheese and 1 tablespoon of the jam inside each pocket.

Break the eggs into a large mixing bowl and add the milk, vanilla, and cinnamon (if using). Beat with a fork or a whisk until the eggs are foamy.

Place 1 tablespoon of the butter in a skillet large enough to hold 4 slices of bread in one layer and melt the butter. (Use two skillets simultaneously if desired.) While the butter melts, one at a time, dip 4 slices of stuffed bread into the egg mix ture for about 10 seconds, turning or submerging them asnecessary so the bread becomes saturated with the egg mixture.

Place the bread into the hot skillet and cook until the bottoms are brown, 1 to 2 minutes. Turn the French toast over and continue to cook until both sides are brown, about 1 minute more. Remove the French toast from the skillet and serve immediately or cover with foil to keep warm. Repeat the process with the remaining bread, adding more butter to the skillet as necessary to keep the French toast from sticking.

Serve the French toast warm, dusted with the confectioners' sugar.

Shrimp and Chicken Satay with Two Dipping, Sauces

Makes 6 to 8 Servings


2 boneless, skinless chicken breasts (about 3/4 pound)
8 jumbo shrimp, peeled and deveined (about 1/2 pound)
2 tablespoons extra virgin olive oil
1 tablespoon Spice Rub for Vegetable or your favorite seasoning mixture
3/4 cup Roasted Garlic Peanut Sauce, for dipping
3/4 cup Maple Chipolte Grille Sauce, for dipping
Sixteen 10-inch bamboo skewers, soaked for 15 minutes and drained


Satays, meat or seafood grilled on bamboo skewers, are a favorite Southeast Asian street food. We suggest shrimp and chicken, but pork loin, beef tenderloin, or even lobster tail meat will work just fine. Satays are always served with a dipping sauce -- traditionally a spicy peanut sauce like our Roasted Garlic Peanut Sauce. We like to serve two sauces, both the peanut sauce and our Maple Chipotle Grille Sauce. If you don't have either on hand, use any of our flavored mustards instead.

Preheat the broiler and, if possible, adjust the rack so it sits 3 inches from the heat source.

Remove any cartilage or fat from the chicken and cut each breast lengthwise into 4 strips. Combine the chicken and shrimp in a medium bowl, add the oil, and toss to coat. Add the spice rub and mix with your hands until the chicken and shrimp are well coated.

Thread 1 piece of chicken onto each of 8 of the skewers. Thread 1 shrimp onto each of the remaining 8 skewers: Broil the chicken and shrimp for 4 minutes on each side, or until golden brown. (If the skewers start to burn, cover the exposed bamboo with aluminum foil.)

Serve the satay hot or at room temperature, with small bowls of the dipping sauces on the side.


Pan-Seared Scallops with Roasted Sweet Potatoes
Makes 2 servings

One of the reasons our preserves are so versatile is because we combine so many herbs and spices with fruit -- ginger and peach, sage and blackberry, chipotle and cherry, to name a few. When the first jar of Pineapple Mint Jam came out of our test kitchen, we started cooking with it immediately, coming up with ideas like this one, before it even went on sale.

1 large sweet potato, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
8 large sea scallops, about 1/4 pound
3 tablespoons finely chopped shallots
2 tablespoons white vermouth
2 tablespoons Pineapple-Mint Jam or pineapple jam
1 teaspoon cider vinegar
2 mint sprigs

Preheat the oven to 400°F.

Cut the sweet potato into six slices, discarding the ends. Rub the slices with 1 tablespoon of the olive oil, place them in a small roasting pan just large enough to hold them in one layer, and sprinkle lightly with salt and pepper.

Roast the potato slices until tender, about 30 minutes, turning them once halfway through. Set the potatoes aside and cover to keep warm while you prepare the scallops.

Heat a skillet pan over medium heat for 1 minute. Add the remaining 1 tablespoon olive oil and the butter. When the butter is foaming, add the scallops and cook for 2 minutes on each side, or until they feel firm to the touch and are lightly browned. Remove the scallops from the pan with tongs and set them aside.

Add the shallots to the pan and sauté until softened, about 3 minutes. Add the vermouth and scrape up any brown bits that are stuck to the bottom of the pan. Let the vermouth boil for 30 seconds, reducing and thickening slightly. Add the jam and stir until it's completely melted and incorporated into the sauce. Stir in the cider vinegar and season with salt and pepper.

Place the scallops back in the pan and swirl them in the sauce to heat them through. Remove from the heat.

Place 3 slices of potato at the center of each plate, overlapping them slightly. Place the scallops on top of the potatoes and spoon the sauce over them. Garnish with the mint sprigs and serve immediately.

Sunday Ham Dinner
Makes 10 to 12 servings

Sunday evenings are times for families to gather. Our families traditionally shared a hearty ham dinner, complete with baked beans and corn bread. Today, we still make baked ham dinners, but we spice things up with chutney and mustard, both to coat the ham and make the beans tastier. A spiral-sliced ham makes serving this meal easy. If you can't find one at your local supermarket, you can order one directly from Stonewall Kitchen (1-800-207-JAMS). Make all three dishes in the order listed, or prepare the ham and beans ahead and reheat them, uncovered, in a 350°F oven for 10 to 15 minutes while the corn bread cools.

Baked Ham
1/2 cup packed light brown sugar
1/3 cup Maple Champagne Mustard or honey mustard
1/3 cup Apple Cranberry Chutney or other fruit chutney
1/3 cup apple juice concentrate, thawed
One 6- to 8-pound smoked and spiral-sliced half ham

Combine the brown sugar, mustard, chutney, and apple juice concentrate in a small bowl and mix with a wooden spoon until the glaze has the consistency of a thick sauce.

Place the ham in a large roasting pan and spread half the glaze all over it. Cover the ham loosely with aluminum foil and bake for 30 minutes. Uncover the ham and bake, basting with the remaining glaze every 5 to 7 minutes, for an additional 30 minutes, or until the glaze is browned and an instant-read thermometer stuck into the thickest part of the ham registers 140°F. (If you run out of glaze, baste the ham with the pan juices.)

Serve the ham warm or at room temperature. Any leftovers can be kept covered in the refrigerator for 3 to 4 days.

Baked Beans
Two 15 1/2 ounce cans pinto beans, drained and rinsed
16 slices bacon, cut into 1/2 inch pieces
1 large green bell pepper, cored, seeded, and diced
1 large white onion, diced
2 tart apples, such as a Granny Smith, peeled, seeded, and finely chopped
2/3 cup packed dark brown sugar
2/3 cup ketchup
2/3 cup Bourbon Molasses Mustard or honey mustard
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
Two 12-ounce bottles light or dark beer

Preheat the oven to 350° F.

Place the beans in a 4-quart bean pot or casserole and set aside.

Sauté the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan with a slotted spoon and add it to the beans.

Discard half the rendered fat from the skillet. Sauté the bell pepper and onion in the remaining bacon drippings over medium heat until the onion is translucent and the pepper is beginning to soften, about 5 minutes. Add the apples, brown sugar, ketchup, mustard, salt, garlic powder, pepper, and beer to the onion and pepper. Stir until the sugar dissolves and the mixtures comes to a boil.

Pour the apple mixture into the pot with the beans and bacon. Mix until well combined.

Bake uncovered, for 1 hour, or until the liquid is reduced to a thick sauce. Serve hot or warm.

Farmhouse Butter Milk Corn Bread
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon chili powder, optional
1 cup buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup fresh, canned, or thawed frozen corn kernels
Preheat the oven to 300°F.

Preheat the oven to 425° F. Grease a 9-inch square baking pan.

Combine the cornmeal, flour, baking powder, salt, baking soda, and chili powder (if using) in a medium bowl. Whisk together until well blended.

Mix the buttermilk, eggs, melted butter, and corn in a large bowl until well combined. Stir in the dry ingredients and mix just until combined; do not overmix.

Spread the batter into the prepared pan and bake for 20 minutes, or until lightly browned on top. A toothpick inserted in the center should come out clean. Allow the bread to cool in the pan for at least 10 minutes before cutting. Serve hot or warm, with lots of butter.

Blueberry Sour Cream Coffee Cake
Makes one 10-inch Bundt Cake

You can always tell when we're baking this Bundt cake in our stores -- the air fills with the perfume of blueberries and customers linger, waiting for a taste. Our Wild Maine Blueberry Jam creates a ribbon of blueberry filling in the middle of the cake. Although we serve it for dessert, it is also great for breakfast or brunch or a midafternoon snack. Sometimes we add a splash of rum to the melted jam that is drizzled over the top of the cake.

2 cups all-purpose flour, plus additional for the pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon Wild Maine Blueberry Jam or blueberry preserves
2 tablespoons gold rum, optional
1 tablespoon confectioners' sugar

Preheat the oven to 325°F. Butter and flour a 10-inch Bundt pan.

Sift together the flour, baking powder, and salt in a medium bowl. Set aside.

Using an electric mixer on high, beat the butter in a large mixing bowl until soft and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time, making sure that the first egg is well incorporated before adding the second. Add the sour cream and vanilla and beat until the mixture is smooth. Turn the mixer to low, add the flour mixture, and beat until just incorporated.

Transfer one cup of the batter to a small mixing bowl and set aside. Pour the remaining batter into the prepared pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Add 3/4 cup of the blueberry jam into the served batter and beat with the electric mixer until thoroughly combined. Spoon the blueberry batter evenly into the trough.

Bake for 1 hour, or until the cake begins to pull away from the edges of the pan and a skewer inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, then invert the cake onto a wire rack. Cool the cake completely on the rack.

Melt the remaining 1 tablespoon blueberry jam in a small pan over low heat. (Alternatively, melt the jam in a small bowl in the microwave on medium for 15 seconds.) Stir the rum (if using) into the melted jam. Sift the confectioners' sugar over the cake and drizzle with the melted jam. Serve immediately, or store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 1 month. Defrost at room temperature before serving.

Copyright © 2001 by Jonathan King and Jim Scott

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