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stonewall kitchen relish and chutney

Stonewall Kitchen Relish and Chutney


Old Farmhouse Chutney
Old Farmhouse Chutney

Old Farmhouse Chutney, a Stonewall Kitchen top seller. In the tradition of our local harvest we created Old Farmhouse Chutney. The combination of apples, cranberries, peaches, apricots and raisins are mixed with a variety of spices for an explosion of flavor. Use in numerous ways with pork, chicken and turkey dishes.
$ 6.49

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major greys chutney
Major Grey's Chutney

A true culinary classic A Stonewall Kitchen twist on an original. The gold standard of all chutneys, based on the British influence of bringing chutney back to Europe from mythical Major Grey's journeys abroad in Indian, South Africa and the Caribbean. We at Stonewall created our own take on Major Grey's (Major Jon and Jim's?) by combining nothing but all natural ingredients including plenty of mangos and red peppers, without the use of pirates. 8.5 oz.
$ 6.49

Qty

apple cranberry chutney
Apple Cranberry Chutney

Turn simple into sensational The traditional mix of sweet and savory. Chutney, a relish originated in Indian where the tradition of mixing variations of spices, fruits and vegetables became regional delicacies. Now a Stonewall Kitchen Specialty our chutneys respect the age-old collaboration between sweet and savory. Our top-selling Apple Cranberry Chutney is full of apples, tart cranberries and loaded with herbs and spices; goes great with spicy meals and seasoned meats.. 8.5oz
$6.49

 Qty:

mango chutney
Mango Chutney

From Mumbai to Maine Everyone's Favorite Fruit Chutney, Mango Chutney. Stonewall Kitchen Mango Chutney is a blend of fresh mangos with delectable and complementary spices to bring a bit of island flare to your grilled fish and meats 8.5oz
$6.49 

Qty:


stonewall kitchen gourmet foodsGoat Cheese and Green Chile Quesadillas

Ingredients
1 package small flour tortillas (8 to package)
3 oz. mild soft goat cheese
6 oz. Monterey cheese or queso fresco, shredded or crumbled
1 can chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa
2 scallions, finely chopped
1/2 cup cilantro leaves
2 Tablespoons finely chopped pickled jalapenos (optional)
2 Tablespoons vegetable oil
1 8 oz. container sour cream (garnish)
salt and pepper to taste
1 jar Stonewall Kitchen Spicy Corn Relish

Directions Grill tortillas on a hot grill until golden on each side, or heat a sauté pan lightly greased over medium-high heat. Add a tortilla cooking it on each side until golden. Repeat for remaining tortillas. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray. Arrange two tortillas on each pan side by side. Sprinkle 1/8th of the Monterey jack cheese or queso fresco over each tortilla. Dot each tortilla with 1/4th of the goat cheese, top with 1/8th of the Monterey jack or queso fresco, sprinkle with 1/4th of the green chilies, Stonewall Kitchen Spicy Corn Relish, cilantro, jalapenos and scallions. Top with the remaining tortillas, pressing down on the filling to adhere. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted. Remove from the oven and allow them to sit for a few minutes to cool. Cut the quesadillas into six pieces with a pizza cutter or kitchen scissors. Garnish the wedges with a spoonful of the Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Corn Relish for dipping.

baked brie recipeMajor Grey Baked Brie Recipe

Ingredients
1 sheet Pepperidge Farm« Frozen Puff Pastry, thawed
1/4 cup Stonewall Kitchen Major Grey's Chutney
1 5" wheel of Brie
1 egg white
1 tsp. Water

Directions
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Flour a surface and roll the dough into a 13" square and place onto the prepared baking sheet. Cut through the skin of the Brie by running a knife around the top ╝-inch in from the edge. Gently remove the skin forming a shallow cup to hold the chutney. Place the Brie in the center of the pastry. Spoon 1/4 cup of Stonewall Kitchen Major Grey's Chutney over the Brie. Forming a bag bring the sides of the pastry up to the center top of the Brie round. Trim off any excess. Carefully press the dough onto the Brie and pinch tightly at the top to seal. Whisk together the egg white and water. Brush over the entire bag. Bake 25-30 minutes until the dough is golden brown. Cool and serve with French bread toasts, sliced apples and crackers.
stonewall kitchen
Gluten Free Baking Mixes
Simmering Sauces
Chutney

Old Farmhouse Chutney
Major Grey's Chutney
Apple Cranberry Chutney
Mango Chutney

stonewall kitchen




stonewall kitchen gourmet foods
Turkey Panini

Ingredients

1 boule peasant bread
2 Tbsp. olive oil
1/2 cup Stonewall Kitchen Apple Cranberry Chutney
12 oz. turkey, shaved
4 oz. Havarti cheese, sliced
4 oz. arugula or baby spinach

Directions

Cut 8 slices of bread. Brush one side with olive oil.
Spread Apple Cranberry Chutney on the opposite side of four slices.
Layer with turkey, Havarti slices and arugula. Top with other slice of bread (olive oil side out).
Heat in a panini press until crust is golden brown and the cheese is melted.









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