• Sweet Potato Soup (yield 1 gallon)
  • 1 Yellow onion, diced
  • 1 Carrot, peeled and diced
  • ¼ cup Butter
  • 2 tsp Kosher salt
  • 2 Quarts Chicken stock
  • 5 lb. bag Reser’s Mashed Sweet Potatoes (71117.94504) 
  • 1 ½ tsp Hot sauce
  • 1 lb Country ham, seared in cast iron pan and diced small
  • 4 oz Peanuts, dry roasted and crushed
• Roasted Peanut Crema (yield 2 cups)
  • ½ cup Peanuts, dry roasted
  • 1 ½ cup Sour cream
  • ½ tsp Kosher salt
  • 1 ½ Tbsp Apple cider vinegar

1. In an 8-quart stockpot, melt the butter.
2. Add the onion, carrot and kosher salt and cook 4-5 minutes until softened, but not browned.
3. Add the Chicken stock and mashed sweet potatoes and whisk to combine.
4. Cook over medium heat, stirring often, until the vegetables are softened.
5. Season with hot sauce and puree with an immersion blender, keep warm.
6. For the peanut crema, combine all ingredients in a high-powered blender and blend 30-45 seconds until smooth.
7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, drizzle of crema, and crushed peanuts.

• 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 Mashed Sweet Potatoes (71117.94504)
• 1 ½ tsp Ancho chile powder
• ½ cup Pepitas (pumpkin seeds), toasted
• 6 oz Goat cheese, crumbled

1. In a steamer or hot water bath, heat the entire bag of Reser’s Special Request™ All Natural Mashed Sweet Potatoes
   for 18-20 minutes or until heated through.
2. Empty the entire bag into a 4” 1/3^rd pan and mix in the Ancho chile powder.
3. Cover the pan and keep warm.
4. For service, top a 5 oz portion of the Ancho chile mashed sweet potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.

• 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.

• 8 lb. Reser’s American Harvest BBQ Bean Medley (71117.14175)
• 12 oz Bacon, thick-cut, cut into ½” strips
• 4 cups Yellow onion, diced
• ½ cup Tomato paste
• 1 cup Maple syrup
• 1 cup Bourbon

1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
2. Cook onions in the rendered bacon fat until softened and lightly browned.
3. Add tomato paste and cook to thicken and brown slightly.
4. Add bourbon and maple syrup to glaze and bring to boil.
5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
7. Place heated beans in steamtable or serve immediately.

•  Cornflake Topping
  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika
• Cheesy Baked Potatoes
  • 5 lb. Reser’s Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 1 cup Sour Cream
  • 2 Tbsp Dijon mustard
  • ¼ cup Italian parsley, stemmed and roughly chopped + 2 Tbsp for garnish
  • 2 cups Sharp Cheddar cheese, shredded

1. Preheat oven to 350°F.
2. For Cornflake Topping, mix crushed corn flakes with melted butter and paprika in a bowl, and set aside.
3. In a stand mixer bowl, combine Reser’s Special Request™ Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
4. Add shredded Cheddar cheese to potato mixture, and mix in until incorporated.
5. Prepare a 2” half pan with pan spray, fill with potato mixture and smooth top with an offset spatula.
6. Top potato base with a thin layer of Cornflake Topping
7. Bake uncovered for 40-50 minutes until golden brown and heated through.

• 5 lb. Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 2 cups Almonds, blanched and slivered
• 40 each Garlic cloves, peeled
• 1 Tbsp Kosher salt
• 1 ¼ cups Lemon juice, fresh
• 2 ½ cups Extra virgin olive oil, plus more for garnish
• 1 cup Green onions, thinly sliced for garnish
• Pita bread, brushed with olive oil and grilled

1. Process almonds, garlic, kosher salt, and lemon juice in food processor until smooth.
2. Add mixture to large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
3. Mix to combine, taking care to not overmix.
4. Add in Extra virgin olive oil and mix to combine.
5. Check seasoning.
6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.

• 5 lb. Reser’s Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 6 Eggs, whisked together
• 1/4 cup AP flour
• 2 tsp Kosher salt
• 1/4 cup Chives, minced
• 1 cup Bacon, cooked and diced
• 2 each 9-inch Pie crust, frozen and thawed
• 1 cup Sharp Cheddar, shredded, divided in half

TO PLATE

• 16 each Eggs, cooked sunny side up
• Freshly ground black pepper

1. Preheat oven to 375°F.
2. Cut a round of parchment paper to fit into the bottom of the springform pan.
3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
4. With a paddle attachment and a stand mixer, mix Reser’s® Special Request™ Natural Yukon Mashed Potatoes with the eggs, flour, and salt.
5. When combined, mix in the cooked bacon and chives.
6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
7. Bake for 50-60 minutes until golden brown.
8. Let cool completely on a rack.
9. Cut each pie into 8 servings and reheat each slice in oven for 3-4 minutes to warm through prior to plating.
10. Top each slice with a sunny side-up egg and fresh ground black pepper.

• 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
• 1/3 cup Wholegrain mustard
• 1 cup Green onions, thinly sliced, divided
• 1 1/2 cups Gruyere/Fontina cheese blend, divided

1. Preheat oven to 400°F.
2. In a clean medium bowl, mix the mustard into Reser’s Scalloped Potatoes, 1 cup of the shredded cheese blend, and ½ cup sliced green onions.
3. Grease 200 1/2 pan with softened butter.
4. Fill the 2001/2 pan evenly with the potato base.
5. Top the base with1/2 cup shredded cheese blend.
6. Place into oven uncovered for 35-45 minutes or until golden brown on top and heated through.
7. Serve immediately or place into steamtable for service or event.
8. Garnish with sliced green onions.