Robert Rothschild Farm
Gourmet Foods
Pretzel Dips
Raspberry Honey Mustard
Sweet Heat Pretzel Dip
Blackberry Honey Mustard
Raspberry Choc.Pretzel Dip
Gourmet Spreads & Dip
Artichoke Spinach Dip
Red Pepper Dip Cream Cheese
Red Pepper & Romano Bruschetta
Artichoke Dip
Jalapeno Pepper Dip
Southwest Dip
Toasted Garlic Horseradish Dip
Onion Blossom Horseradish Dip
Pineapple & Habanero Dip
Sun-Dried Tomato Vegetable Dip
Red Pepper & Onion Dip & Relish
Onion Balsamic Spread
Gourmet Sauces
Apricot Mango Wasabi Sauce
Lemon Dill & Capers
Raspberry Cranberry Horseradish
Raspberry Seafood Sauce
Lemon Wasabi Sauce
Horseradish Sauce
Ginger Wasabi Sauce
Pepper Raspberry Chipotle Sauce
Pineapple Coconut Mango Tequila
Tandori Sauce
Ginger Wasabi Teriyaki Marinade
Chop House Steak Sauce
Strawberry Balsamic Sauce
Mushroom Trio Sauce
Oven & Grill Sauces Asian Sesame Oven & Grill Sauce
Anna Mae's Sweet Smoky Chipotle
Raspberry Pineapple Oven & Grill
Pasata Sauces
Portabella & Roma Tomato
Vodka Pasta Sauce
Artichoke Pasta Sauce
Gourmet Mustards
Horseradish Mustard
Raspberry Wasabi Mustard
Raspberry Honey Mustard
Champagne Garlic Mustard
Apricot Ginger Mustard
Sweet Toppings
Chocolate Mint Dessert Sauce
Raspberry Chocolate Pretzel Dip
Cinnamon Bun Caramel Sauce
Dressings & Oils
Raspberry Wasabi Dressing
Raspberry Dressing
Peanut Ginger Dressing
Pink Peppercorn Dressing
Basil Oil
Garlic Oil
Rosemary Oil
Wasabi Oil
Wasabi Sesame Oil
Preserves & Chutney
Red Pepper Jelly
Hot Pepper Raspberry Preserves
Hot Pepper Peach Preserve
Cranberry Pomegranate Preserve
Hot Peach & Apple Chutney
Pomegranate Cranberry Chutney
Gourmet Salsa
Mango Salsa
Raspberry Chipotle Salsa
Raspberry Salsa "Original"
Ginger Peach Salsa
Fiery Raspberry Salsa
Gourmet Syrups
Roasted Pecan Gourmet Syrup
Maple Praline Gourmet Syrup
Artisan Sea Salts
Blue Crab Bay Co.
Bone Suckin Sauce
Borsari Seasonings
La Tourgangelle
Lynchburg Jack Daniels
Makers Mark
Scorned Woman
Stonewall Kitchen
Urban Accents
Walkerswood
Wild Turkey
...other brand names
...by product category
Robert Rothschild Farms
gourmet foods experience simple elegance |
Recipes using ... Apricot Mango Wasabi Sauce Raspberry Cranberry Horseradish Lemon Dill & Capers Sauce Red Pepper Jelly Artichoke Dip Toasted Garlic Horseradish Dip |
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Apricot Mango Wasabi Sauce Perfect for grilling, this sauce blends the sweetness of apricots and mango with the kick of wasabi. Enjoy with egg rolls or use as base for a delicious stir-fry. Also makes a great accompaniment to pork chops, mahi mahi or chicken. Stuff a pork roast with apricots and use this sauce as a final glaze for a fabulous dinner. Kosher Rothschild Apricot Mango Wasabi Sauce Chicken Salad 2 cups Chicken, cooked/cubed 1/4 cup Celery, finely diced 1 tsp. Red onion, finely chopped 8 Seedless red grapes, cut in half 1/4 cup Slivered almonds, toasted 1/3 cup Robert Rothschild Apricot Mango Wasabi Sauce 1/4 cup Mandarin oranges, drained Combine the cooked chicken, celery, red onion, red grapes and almonds together in a mixing bowl. Add the Wasabi Sauce and continue mixing. When all ingredients are mixed well, toss in the oranges. Chill and serve. Additional Wasabi Sauce may need to be added before serving if necessary. Coconut Shrimp 1 lb. Coconut 1 lb. 16-20 jumbo shrimp 1/2 lb. Flour 6 Eggs, cracked and whipped for egg wash 1 jar Robert Rothschild Apricot Mango Wasabi Sauce or Raspberry Cranberry Horseradish Clean and split the backs of the shrimp. Peel, devein and butterfly the shrimp, making sure the shrimp can sit on its own. First, toss the shrimp in the flour, then the egg wash, and finally the coconut. Deep-fry the shrimp for 2 minutes. Place the shrimp on a bed of warmed Apricot Mango Wasabi Sauce. Serve hot. Kicked Up Sweet Potatoes 3 lbs. Sweet potatoes, peeled, boiled 4 Tbsp. Butter 1/4 cup Robert Rothschild Apricot Mango Wasabi Sauce To taste Salt and pepper Peel and cut up potatoes. Boil until fork tender. Add all other ingredients and serve warm. Sausage Ring 1/4 cup Parsley, fresh and chopped 2 Eggs, beaten 1 cup Breadcrumbs, fine 1 Tbsp. Onion, grated 2 lbs. Sausage, bulk and crumbled 1 jar Robert Rothschild Apricot Mango Wasabi Sauce Preheat the oven to 350 degrees F. Combine the parsley, eggs, breadcrumbs, onion and sausage in a bowl and mix well. Spoon into an 8 cup bundt pan, drizzle with 1/4 cup of Wasabi Sauce and bake for 1 hour. Drain every 20 minutes while cooking. To serve, invert on serving platter and pour 3/4 cup of warmed Apricot Mango Wasabi Sauce over top. Serves 10-12. |
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Raspberry Cranberry Horseradish Sauce This delectable blend of the sweet and tart flavors of raspberries and cranberries along with the zestiness of our horseradish is ideal as a condiment. Marvelous used with chicken and pork or also makes a great seafood sauce. Use as a condiment for a smoked turkey and cream cheese sandwich. All-Natural Kosher Signature Salad 4 Tbs. Robert Rothschild Raspberry Cranberry Horseradish Sauce 1 Slice Strawberry Stilton cheese 1 bag Spring mix 3 Tbs. Rice wine vinegar 2 Tbs. Light olive oil 3-4 Yellow tomatoes, thinly sliced Combine Raspberry Cranberry Horseradish Sauce with vinegar in a blender on medium, slowly adding in oil until emulsified. On a salad plate, mound spring mix up high. Layer yellow tomatoes side by side around spring mix. Place a slice of Stilton in the middle of the mix, standing upright. Drizzle salad with Raspberry Cranberry Horseradish dressing. |
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Lemon Wasabi Sauce A bold blend of lemon, wasabi and raspberry vinegar makes this Lemon Wasabi Sauce wonderful. Serve as a traditional dipping sauce for Sushi. Excellent with crab cakes, smoked salmon and egg rolls. Also makes a marvelous condiment for roast beef or turkey sandwiches. Kosher Crab Stuffed Salmon 2 Shallots, minced 6 oz. Mascarpone or goat cheese 3-4 Tbsp. Robert Rothschild Lemon Dill & Capers Sauce 1 lb. Crab meat 4 Salmon filets Butter, melted Salt and pepper to taste In a mixing bowl, combine the shallots, cheese, Lemon Dill & Capers Sauce and crab meat. Slice each salmon filet down the center to butterfly filet. Spoon a generous amount of crab filling onto 1 side of folded out filet. Fold other side of filet to close. Place filets in baking dish and brush a little melted butter on top of stuffed salmons. Sprinkle with salt and pepper to taste. Place in 375 degree F oven for about 15-20 minutes. Egg Salad Tea Sandwiches 6 Eggs, hard boiled 3 Tbsp. Salt 3 Tbsp. Mayonnaise 2 Tbsp. Robert Rothschild Lemon Dill & Capers Sauce 1 tsp. White vinegar 2 tsp. Red onion, minced Salt and pepper to taste Cocktail bread (rye, wheat or white) Field greens, optional Smoked salmon, optional Ham or prosciutto, optional Place eggs in a large saucepan or pot. Add enough water to cover the eggs completely. Add salt to the water. Bring the water to a boil and continue to boil for 6 minutes. Then remove the eggs from heat and let the eggs sit in hot water 12 minutes to cook. Drain the water and rinse under cool water to stop the eggs from cooking. Peel eggs when completely cooled. Roughly chop the peeled hard boiled eggs and place in a mixing bowl. Add mayonnaise, Lemon Dill & Capers Sauce, vinegar, red onion and salt/pepper to chopped eggs. Spread a layer of egg salad onto bottom half of tea sandwich bread and top with greens, smoked salmon or prosciutto or just leave plain! Top egg salad with remaining bread halves to finish tea sandwiches. |
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Red Pepper Jelly A full bodied selection of red peppers and jalapeno peppers are complemented by vinegar and sugar. Try over a brick of cream cheese or over warmed Brie. Also makes a great glaze for ham or turkey. Use as a dipping sauce for egg rolls and chicken wings. All-Natural Kosher Gluten Free Baked Brie with Red Pepper Jelly 1 tube Crescent Rolls 1 Small Round Brie 1 Jar Robert Rothschild Red Pepper Jelly Preserves Preheat oven to 375 degrees. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them. Place small round of brie in center of dough. Seal long ends of crust on top of brie. When sealing sides it will be necessary to trim corners. The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to brie by gently shaping with your hands. Place on cookie sheet. Bake for 15 minutes or until golden brown. While hot, pour preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone. Hot Pepper Coconut Almond Joy 1-1/4 Cup Sliced Almonds, toasted 16 oz. Cream Cheese, softened 3/4 Cup Unsweetened coconut, toasted 1/2 Cup Robert Rothschild Red Pepper Jelly or Hot Pepper Raspberry Preserves In a mixing bowl combine 1 cup sliced toasted almonds, ½ cup toasted coconut, cream cheese and Red Pepper Jelly. Place mixture on a serving plate and sprinkle with remaining coconut and almonds. Cover and refrigerate for at least 2 hours. Serve chilled with rice crackers, taro chips or wedges of mango or Asian peas. Jeweled Brie 8 oz. Brie, top layer of rind removed 1/2 cup Robert Rothschild Red Pepper Jelly 1 cup Combination of chopped or sliced toasted nuts (almonds, walnuts, cashews, sunflower seeds) dried fruits (cranberries, sour cherries, apricots, raisins, coconut) Preheat oven to 350 degrees. Place prepared Brie in a buttered shallow glass or ceramic baking dish. Bake until cheese is partially melted, 5-8 minutes. Spread Red Pepper Jelly on top of the softened Brie and sprinkle with the topping mixture. Serve warm with crackers, toasted bread, fresh bread, apple or pear slices. Serves 4. |
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Artichoke Dip The Subtle flavor of artichoke against aged Romano cheese, baby spinach and garlic is outstanding. Slather on crusty, peasant bread for a decadent bruschetta. Toss with pasta and crumbled feta, or spread on dough for non traditional pizza sauce. Artichoke Dip 1 Jar Robert Rothschild Artichoke Dip 3/4 cup Mayonnaise 1/2 cup Parmesan Cheese Dash Garlic Salt To Taste Salt & Pepper To Taste Mix all ingredients and place in oven proof dish and bake at 350 degrees F until bubbles around edge. Serve with crackers or bread. Grilled Chicken Penne Pasta 2 jars Robert Rothschild Artichoke Dip 1 lb. Penne Pasta (pre-cooked) 2 lb. Chicken Breast (boneless) 1 Lemon (cut in half) 1/4 cup Italian Oil 2 Tbs. Fresh Chopped Garlic Clove 1 t. Fresh Chopped Thyme 1 t. Rosemary (chopped) 2 Tbs. Fresh Chopped Basil 1 Tbs. Kosher Salt 1 t. Black Pepper (coarsely ground) As desired Chives As desired Parmesan Cheese Marinate chicken breasts overnight in lemon juice from halves, as well as Italian Oil, garlic, thyme, rosemary, basil, salt and pepper. Cook pasta. Grill chicken until done and slice on an angle. Heat Artichoke Dip on medium heat until warm. Toss pasta with Artichoke Dip and place in bowl with sliced chicken on top. Garnish with chives and Parmesan cheese. Warm Summer Shrimp Salad 2 jars Robert Rothschild Artichoke Dip 24 jumbo-size Shrimp, peeled/deveined 4 Roma tomatoes, thinly sliced 1 bag Spring mix or favorite greens 1 bunch Basil, fresh/chopped 2 t. Garlic, chopped 2 Tbs. Extra virgin olive oil 1 t. Black pepper, cracked As Desired Sea or kosher salt As Desired Splash of White Wine Butterfly the shrimp by splitting the back open. Sauté the shrimp in oil with garlic and pepper. At the end, add in basil and splash of white wine. Add pinch of salt. Shrimp is done when they turn opaque. Place shrimp on spring mix. Drizzle salad and shrimp with Artichoke Dip. Garnish with tomatoes. |
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Toasted Garlic Horseradish Dip Horseradish, garlic and onion join together in this creamy dip with a zesty flavor. Marvelous as a condiment, try this dip on everything from roast beef sandwiches to hamburgers to salmon patties. Also tasty served with tortilla chips or as a vegetable dip. Spoon onto a baked potato for a great topping. Kosher D Gluten Free Allergens: Soy, Milk, Egg Toasted Garlic Horseradish Dip Potato Soup 4 large Potatoes, peeled, diced 1 small Onion, finely chopped 3 stalks Celery, finely diced 2 cups Water 1/4 tsp. Black pepper 1/2 tsp. Dill weed 2 cubes Chicken bouillon 1/4 cup Instant potatoes 4 Tbsp. Robert Rothschild Toasted Garlic Horseradish Dip Sauté onions and celery until tender. Place potatoes, onions, celery, water, and chicken bouillon in a large saucepan and bring to a boil. Turn down heat and simmer until potatoes are tender – about 30 minutes. Add instant potatoes, black pepper, dill weed and Horseradish Dip and stir until well blended. Serve hot. Reuben Dip 8 oz. Robert Rothschild Toasted Garlic Horseradish Dip 14 oz. Sauerkraut, drained well 1/4 cup Mayonnaise 2 cups Swiss cheese, shredded 6 oz. Black olives, drained, chopped 2 oz. Corned beef, chopped Mix together and bake in a covered dish at 350 degrees F for 15-20 minutes. Uncover and continue baking for 10-15 minutes. Serve with tortilla chips or corn chips. Twice Baked Potatoes 6 medium Idaho potatoes 6 Tbsp. Robert Rothschild Toasted Garlic Horseradish Dip 1/4 cup Cream or Half-and-Half, warmed 2 Tbsp. Butter, melted 1/8-1/4 tsp. Salt, depending on size of potato 1 cup Sharp cheddar cheese, grated Rub outside of potatoes with butter and sprinkle with salt. Bake at 400 degrees F for 30-45 minutes. Baking time varies with size of potato. Potatoes should be cooked completely through. Immediately after removing from oven, cut in half lengthwise. Carefully remove inside of potato leaving 1/4 inch of the potato attached to skin. Whip potatoes and add cream, butter, salt and 4 Tbsp. of the Horseradish Dip. Taste to check seasonings and then stuff mixture into potato skins. Drizzle remaining Horseradish Dip on top of each stuffed potato. Place in 325 degree F oven to reheat. Add cheddar cheese the last few minutes of baking to melt cheese. Add sautéed shrimp as a delicious topping. |
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Robert Rothschild Gourmet Foods
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Cooks Corner Gourmet Shop
Copyright ©2008 Cooks Corner. All rights reserved.
Coffee • Tea • Gourmet Foods • Home Accents • FAQ / Contact • Home
Cooks Corner Gourmet Shop
Copyright ©2008 Cooks Corner. All rights reserved.