Sweet Horseradish


The humble horseradish has been turned into a thing of beauty. This Sweet Horseradish spread starts with freshly grated unbleached horseradish which is cooked with organic sugar, vinegar, wine and spices to yield its palatable sweet flavour. The "acrid" heat associated with horseradish has been transformed to a sweetness which gives it versatility.


Recipe Ideas

From breakfast toast to lamb to wild game to ice cream, this spread has been featured in many dishes and on many menus. An alternative to a honey mustard and pepper jelly, Sweet Horseradish boasts unique bold flavours ideal for topping cheeses and hors d'oeuvres. For an instant cocktail sauce, microwave and brush this ambrosial liquid on cooked cocktail shrimp. The exceptional Sweet Horseradish has been known to turn a tuna salad sandwich into a gourmet experience. Add 1 tbsp. to your tuna salad, top with old cheddar and broil. Guaranteed to have your kids ask for seconds. With just a little more effort, dilute Sweet Horseradish with white wine and/or soy sauce and use this to marinate seafood. Tasty? Absolutely! Easy? Without a Doubt!

Meat Loaf with Sweet Horseradish

  • 2 lbs (900 g) lean ground beef
  • 2 tbsp (25 ml) vegetable oil
  • 1/2 cup (125 ml) cooking onions, finely chopped
  • 2 stalks celery, finely chopped
  • 3/4 cup (175 ml) button mushrooms, chopped
  • 1/4 cup (50 ml) Sweet Horseradish
  • 1/4 cup (50 ml) tomato paste or ketchup
  • 1/2 cup (125 ml) bread crumbs
  • 1 tbsp (15 ml) Fresh thyme, finely chopped
  • 1/2 cup (125 ml) parsley, finely chopped
  • salt and pepper to taste

Preheat oven to 350F (175C).

In a large skillet, heat oil over moderate heat. Add onions, celery, and thyme. Cook until vegetables are soft. Add mushrooms and continue to cook about 10 minutes or until mushroom liquid has evaporated. Add Sweet Horseradish to mushrooms and allow to coat. Set aside to cool.

In a large bowl, combine beef, tomato paste, breadcrumbs and parsley. Add the cooked vegetables, season to taste and mix well. Pat the meat mixture into a greased 9" x 15" loaf pan. Cover with foil and bake at 350 F for 1 hour. Let stand for 10 minutes before slicing.

Serves 6-8

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Caramalized Onion


The ever increasing popularity of Caramalized Onions comes to you without the fuss and odour of making this at home. Crack open the jar and indulge in this languidly creamy and smooth reduction of onions, balsamic vinegar, marsala wine, and brown sugar. A hint of cream is added to round out and smoothen the texture and flavour. Even after it is opened, and under optimal conditions, this product is good for 6-8 months refrigerated. I challenge anyone to keep it that long!


Recipe Ideas

Caramelized Onion is ideal for roasted meats of all kinds. Try it on brie or blue cheese or why not use to top a pizza. Also makes wonderful appetizers. Top gorgonzola crostini with Caramelized Onion, or add to a Beef Wellington recipe. Make a wilted spinach salad with Caramelized Onion and brie for something different. Brie melt with Caramelized Onion on brioche will impress as will walnut and feta tarts with Caramelized Onion.

Mushroom Spinach Ricotta Tartlets w. Onion Caramalized & Walnuts

  • 1 sheet purchased puff pastry (8 oz), thawed
  • 1 egg yolk, beaten with 1 tbsp. water
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 6 mushrooms finely chopped
  • 1/4 bunch of fresh spinach
  • Ricotta cheese
  • Caramalized Onion
  • Walnut pieces for garnish

Preheat the oven to 375F (190C).

On medium high, heat butter and oil in a medium fry pan. Add mushrooms and brown until all the liquid has evaporated. Transfer to a small bowl and set aside. In the same pan, sauté spinach until wilted, remove from heat and set aside. Using a 2" (5 cm) round cookie cutter, cut out 18 rounds or more pastry rounds. Transfer the pastry rounds to an ungreased baking sheet and pierce several times with a fork. Brush pastry tops with egg wash.

To assemble: Leaving a very narrow border spread heaping teaspoon of Caramalized Onion on pastry. Top with sautéed mushrooms, wilted spinach and 1/2 tsp of ricotta cheese. Garnish with walnut pieces. Bake tartlets for 10 – 12 minutes or until browned.

Yield 18 to 20 tartlets

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Cranberry Conserve with Port and Pecans


The most deluxe Cranberry Conserve on the market. The term conserve refers to fruit mixtures, generally containing a citrus fruit, with dried fruits and nuts. Besides the addition of raisins and pecans, we have cooked the cranberries in freshly squeezed orange juice and port wine; with absolutely NO WATER! Our Cranberry Conserve can accompany any roast turkey, veal or pork; but it is equally delicious with brie, cream cheese, waffles, toast, or cheesecake.


Recipe Ideas

The much-loved Cranberry Conserve bursts with flavour. To turn an everyday meal into a gourmet treat, mix the conserve with mayonnaise and make a deluxe turkey sandwich. For special meals, take a jar and mix it in with your favourite bread stuffing - use this tasty bread stuffing for veal, pork and the ubiquitous turkey. Now to take it out of the savoury realm, why not use it in desserts? It's luscious as a filling for shortbread cookies or linzertorte, a topping for cheesecake or even on ice cream.

Cranberry Conserve Smoked Turkey & Brie Sandwiches

  • 8 tbsp (125 ml) Cranberry Conserve with Port & Pecans
  • 1/2 lb (225 g) Brie, sliced thinly into 8 pieces
  • 4-5 inch (10 cm) thick slices baguette, split horizontally in half
  • 1 lb (454 g) smoked turkey, thinly sliced
  • 4 large leaves curly endive

On a clean surface, lay open the baguette slices (be careful not to break the bread apart). Spread both sides of the bread with the Cranberry Conserve with Port and Pecans. Top one side of bread with slices of brie, smoked turkey and lastly, top with curly endive leaves. Close the sandwiches. With a serrated knife, cut the sandwiches in half on the diagonal. Wrap in waxed paper or cling film and refrigerate up to a minimum of 1/2 hour to a maximum of 3 hours.

Serves 4

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Mango Mint Chutney


The culmination of many South East Asian culinary influences helped to shape this delicious chutney. Not at all traditional, Summer Kitchen's Mango Mint Chutney is infused with wine, lime and sesame oil to heighten its flavour. The magnificent golden yellow colour is accented with specks of peppery mint and black peppercorn.


Recipe Ideas

Subtle flavours does not mean bland! On the contrary, the not-too-sweet fruit chutney pops with flavour and makes it a natural partnership as a side dish for pork, lamb, fish and poultry. The clean complex flavours also lend themselves to all things Thai, Malaysian or Vietnamese, not to mention springs rolls and noodles. Some people have even ventured to serve with ice cream as a dessert.

Apricot Goat Cheese Stuffed Chicken Breast with Mango Mint Chutney

  • 2 tbsp (25ml) finely chopped dried apricots
  • 2 tbsp (25ml) coarsely chopped pistachios
  • 2 tbsp (25ml) Mango Mint Chutney
  • 2 oz (60g) soft goat cheese
  • 4 – 6oz boneless, skinless chicken breasts
  • 1 tbsp (15ml) melted butter

Preheat oven to 375F (190C).

Make a slit along the length of the boneless chicken breast to create a pocket. Set aside.

In a medium sized bowl, combine goat cheese, apricots, pistachio and Mango Mint Chutney. This can be made ahead of time and refrigerated until needed. (Can be refrigerated for up to 1 week or frozen up to 3 months.)

When ready to stuff, divide the goat cheese stuffing into 4 equal parts. Open up the chicken breast and stuff with goat cheese mix. Place in a butter casserole dish, brush chicken breasts with melted butter.

Bake for 20 minutes or until golden.

Allow to cook 10 minutes and then cut into 1/2 inch (1.25cm) slices.

Serve with Mango Mint Chutney. Can be served warm or at room temperature.

Serves 4

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Onion Salsa With Lime and Coriander


This product has the invitingly sweet taste of freshly fried onions. Fresh lime juice, rice vinegar, fresh cilantro and fresh jalapeno give it its distinctive Asian flavor. Although not an extremely spicy product, it can often have a "bite" depending on the varying degree of heat of the jalapeno.


Recipe Ideas

Do you like the taste of fried onions but can't be bothered to make them? No sweat, here comes Onion Salsa with Lime and Coriander to the rescue! Accompany with grilled sausages, grilled fish, chicken, and steak. Make an addictive chip dip that’s sure to become a party favourite. Is "Egg Rancheros and Grilled Sausages" your usual at your favourite breakfast hangout? We can help put it on the menu at home. Summer Kitchen will provide the Onion Salsa with Lime and Coriander and you can easily handle the rest. Lest we forget the vegetarians, combine it with your favourite grains for an uplifting nutritious dish.

Onion Salsa Dip

  • 1 cup (250 ml) sour cream or yogurt
  • 1/2 cup (125 ml) Onion Salsa with Lime and Coriander
  • corn chips and/or pita triangles

In a bowl, mix the Onion Salsa with Lime and Coriander and sour cream well. Put in a bowl and serve with corn chops and/or pita triangles.

Makes 1 1/4 cups

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Sundried Tomato Chutney


Two great cuisines in one jar. Using meticulous Indian cooking techniques with premium Italian ingredients, the Sundried Tomato Chutney is born! With only 25 calories per 1 tbsp, Sundried Tomato Chutney is not coy but robust with flavour. Often compared to "grandma's" chili sauce, use it as a staple to perk up hundreds of dishes.


Recipe Ideas

Sundried Tomato Chutney makes a great accompaniment to curries, rice and cheese. It can be mixed with yogurt to make a Tandoori marinade. The next weekend you are hankering for scrambled eggs, reach for the Sundried Tomato Chutney. I'll bet you won't go back to ketchup!! Bored with brown-bagged lunches? The sinful Sundried Tomato Chutney on smoked turkey or ham sandwiches will prompt you to pick up a few extra jars to have on hand for the next holiday dinner. But, here's to customers' ingenuity!! One of our "'junkies' stir-fries baby bok-choy with garlic and then just before it's done, adds a couple of tablespoons of Sundried Tomato Chutney to finish it off.

Sunday Morning Scambled Eggs w.Sundried Tomato Chutney

  • 6 whole eggs
  • 2 tbsp (25 ml) unsalted butter
  • 1/4 cup (50 ml) crumbled goat cheese
  • 2 tsp (10 ml) snipped fresh chives or green onions
  • 2 tsp (10 ml) finely chopped parsley
  • Sundried Tomato Chutney
  • salt & pepper to taste

In a bowl lightly whisk the eggs, 1/4 cup (50 ml) goat cheese, herbs and pepper to taste. In a large heavy skillet melt butter over moderate heat, add the egg mixture and reduce the heat to moderately low. Cook for 6 - 8 minutes, stirring constantly to achieve scrambled texture.and desired consistency. Season to taste. The scrambled eggs will have large curds and appear very creamy.

Serve the eggs with Sundried Tomato Chutney.

Serves 3-4

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Ole! Chilean Hot Pepper Sauce


Responding to the overwhelming request for a "hot" sauce, Summer Kitchen markets a fiery accoutrement with "loads" of flavour. Inspired by a traditional Chilean hot pepper sauce, it is made of wholesome natural ingredients. On its own, its flavours build to deliver a noticeable but pleasant heat sensation and refreshing finish.


Recipe Ideas

Versatility is the order of the day with Ole! Chilean Hot Pepper Sauce. Marinate shrimp, chicken and other meats; perk up soups and stews; top an omelette, rice and pasta; use as a sandwich spread; or turn to it as your dip of choice.

Spicy Shrimp Cocktail with Ole! Chilean Hot Pepper Sauce

  • 1 lb. (454g) raw tiger shrimp (26-30 count) peeled, deveined, pat dry
  • 2 tbsp. (25ml) olive oil
  • 1/2 cup (125ml) Ole! Chilean Hot Pepper Sauce
  • Guacamole
  • Tostito Scoops!
  • cilantro to garnish

In a large sauté pan, heat olive oil over high heat. Add the shrimp in a single layer in the pan and sear on both sides for 1-2 minutes. Remove from heat, transfer to a bowl & toss with Ole! Chilean Hot Pepper Sauce. Serve immediately.

Optional: create hors d'oeuvres by filling Tostito Scoops with 1 tsp (5 ml) guacamole, top with 1 shrimp tossed in Ole! Chilean Hot Pepper Sauce and garnish with coriander. Serve immediately.

Makes 26-30 hors d'oeuvres

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Summer Kitchen Fine Foods    1444 Dupont St., Unit 4    Toronto, ON M6P 4H3    Tel: 416-621-8641    Fax: 416-621-4934    email. info@summer-kitchen.com