Seasoning food with Chutneys, Aioli, Pesto and More

Seasoning food with Chutneys, Aioli, Pesto and more

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Top Row: Avocado Guacamole, Sun Dried Tomato Pesto, Muffolata Tapenade,

Bottom Row: Mango Chutney, Basil Pesto, Lemon Herb Aioli

Preparing memorable food such as delicious tapas, great sandwiches and pairing our favorite meal with unforgettable accompaniments is not accidental. We invite you to think out of the foodie box, look beyond the beloved mayonnaise, mustard, ketchup and relish and sample delicious alternatives sure to please both sweet and savory palates with chutneys, aioli, jams, pesto and vegetable tapenades. Here is a brief description on what they are and how to use them in your favorite foods:

  •  Aioli – A French sauce originating from Provencal cuisine, aioli is served with meat, fish and vegetables. Aioli is made with lemon, egg, garlic and olive oil and has a similar texture to mayonnaise but with less heaviness. Try lemon herb aioli on a Bavarian Pretzel bread sandwich layered with Roast Beef and Cheddar Cheese.
  • Chutney – Similar in consistency to jelly and relish, chutney consists of fruits and spices. Chutney typically lends a sweet and sour accoutrement to sandwiches, meats, fish, cheese, rice and cous cous but there are some hot and spicy variations available to accompany curry dishes.   Stonewall Kitchen offers a complete line of peach chutney, apple cranberry chutney and their award winning Old Farmhouse chutney with peaches, apples, raisins, cranberries, apricots and ginger.
  • Guacamole – Touted as a healthy alternative to mayonnaise, this avocado condiment is not just for the burrito or tortilla chip lover. Guacamole pairs well on a Turkey and Swiss Ciabatta, in a southwest salad or with grilled chicken and mango salsa.
  • Jam – Similarly sweet and delicious but different than its Jelly relative, Jams are preserved whole fruits while jelly is made from fruit chucks and pieces. Visibly different than jelly whose appearance is even and uniform, Jam is spreadable fruit, often made with less sugar and has a chunky texture in appearance. Thanks to purveyors of specialty foods, jam flavors are not limited to strawberry, peach and grape. Two of my favorite Stonewall jams are their wild Maine blueberry and raspberry peach champagne. Braswell’s European jams are another good find. Try their sweet Vidalia onion or chocolate peppermint jam on hot croissants, seasonal crepes and Panini French Toast.
  • Pesto – Traditionally, Pesto is an Italian sauce made of basil, garlic and olive oil and sometimes pine nuts and pecorino cheese. Alternative pestos are made with roasted bell peppers or sweet sun dried tomato. Pesto is typically used as a pasta sauce and as a brushetta topping appetizer for crusty crostini bread but it works just as well on a chewy Ciabatta caprese sandwich or salad of fresh tomato, mozzarella and basil.
  • Tapenade – A smooth paste made with chopped olives, capers, olive oil, garlic and herbs. Tapenade is as versatile a condiment in Mediterranean kitchens as ketchup is to the US household. It is served on bread as an appetizer or paired with Italian meats and cheeses for a light lunch. Tapenade is also used in soups and sauces.

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Vanilla infused French toast with Stonewall Kitchens Wild Maine Blueberry Jam

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Seasoned Olive Foccacia Bread with Pesto, Relish & Tapenade

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Brushetta Toast with Basil Pesto, diced Tomatoes, fresh Basil and shaved Parmigiano