• 5 lb. bag Reser’s Scalloped Potatoes (71117.56001)
• 2 Tbsp Butter
• 2 Tbsp Garlic, minced
• 1 Tbsp Shallot, minced
• 1 tsp Thyme, minced
• 1 cup Smoked Cheddar, shredded
• 1 cup White Cheddar, shredded

1. Heat smoker to 225°F.
2. Heat butter in a small sauté pan and sauté garlic and shallots until softened, but not browned.
3. Add minced thyme and take the heat.
4. In a metal bowl, mix the Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
5. Fill into a sprayed 2” half hotel pan.
6. Top with shredded cheese and wrap with foil.
7. Smoke for 1 hour.
8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
9. Keep warm until service.

• 5 lb. bag Reser’s Deluxe Macaroni and Cheese (71117.14905) 
• 6 oz Cream cheese, softened at room temperature
• 1 cup Sharp Cheddar cheese, shredded
• 1 ½ tsp Smoked paprika
• 1 ¼ cup Pimentos, diced and drained

1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
2. Open the bag into a 6” 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.

• Pickled Red Onions
  • 4 cup Red onion, julienned
  • 1 ½ cup Apple cider vinegar
  • ½ cup Water
  • 2 tsp Kosher salt
  • ¼ cup Sugar
• BBQ Bean Base
  • 8 lb. tub Reser’s Smokehouse BBQ Beans (71117.14172)
  • 2 Tbsp Ancho chile powder
  • Smoked ham, diced small
  • 1 cup Roasted red bell pepper, diced and drained

1. For pickled red onions, place julienned red onions in heatproof container.
2. In a small saucepan, bring the vinegar, water, salt, and sugar to a boil.
3. Pour vinegar brine over the onions and stir to combine.
4. Cover and let cool to room temperature.
5. Refrigerate 8-10 hours until ready to use.
6. For BBQ Bean Base, in an 8-quart pot, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham and red peppers.
7. Heat over medium heat until heated through.
8. Place into a steam table pan and cover.
9. To serve, place 6 oz of the BBQ beans in bowl and top with pickled red onions.

Lemon and Corn Cake

• 3 cups AP flour
• 2 ¼ cups Yellow cornmeal
• 1 cup Sugar
• ¼ cup Baking powder
• 2 tsp Salt
• 1 cup (2 stick) Butter, melted
• 6 each Eggs, beaten
• 1 ½ cups Sour cream
• 4 lb.(1 bag) Reser’s Sweet Corn with Butter (71117.56013)
• 2 each Lemons, juiced and zested

Peach Compote

• 8 each Peaches, pitted and diced
• ½ cup Sugar
• 2 Tbsp Lemon juice, fresh
• ½ cup water

1. For Peach Compote, place diced peaches, sugar, lemon juice and water into a medium saucepan and bring to a boil.
2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
3. Let cool to room temperature.
4. Refrigerate until ready to use.
5. For Lemon and Corn Cake, preheat oven to 375°F.
6. In a large bowl, mix AP flour, cornmeal, sugar, baking powder and salt.
7. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
8. Divide between two greased and floured 200 ½ pans (68 oz each).
9. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
10. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3” ring mold/ Dust plate with powdered sugar to dust plate

• 5 lb. tub Reser’s Special Request™ All Natural Yukon Mashed Potatoes
  (71117.94501)
• 75 each Garlic cloves, roasted in olive oil and kept warm
• ¼ cup Thyme, leaves only
• 15 each Toasted Parmesan bowls

1. In a steamer or large stockpot, heat the Reser’s Special Request™ All Natural Yukon Mashed Potatoes
   for 20-22 minutes until heated through.
2. In a serving bowl, place the toasted Parmesan bowl with a small amount of the mashed on the bottom to keep the bowl from moving.
3. Place 5 oz of the mashed potatoes inside the bowl and garnish with several thyme leaves and 5 garlic cloves.