In Mashed Potatoes, Side Dishes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Yield: 15 each 5 oz portions

Ingredients:

Directions:

  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.
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In Mashed Potatoes, Side Dishes

Ancho Chile Sweet Potatoes with Goat Cheese

Ancho Chile Sweet Potatoes with Goat Cheese

Yield: 16 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or hot water bath, heat the entire bag of Reser’s  All Natural Mashed Sweet Potatoes for 18-20 minutes or until heated through.
  2. Empty the entire bag into a 4-inch 1/3rd 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.
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In Desserts, Side Dishes

Lemon and Corn Cake with Peach Compote

Lemon and Corn Cake with Peach Compote

Yield: 30 portions

Ingredients:

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 Butter, melted
  • 6 each Eggs, beaten
  • 1 ½ cups Sour cream
  • 4 lbs 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

Directions:

  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 and refrigerate until ready to use.
  4. For Lemon and Corn Cake, preheat oven to 375°F.
  5. In a large bowl, mix AP flour, cornmeal, sugar, baking powder, and salt.
  6. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
  7. Divide between two greased and floured 200 ½ pans (68 oz each).
  8. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
  9. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3-inch ring mold, and dust plate with powdered sugar.
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In Macaroni & Cheese, Side Dishes

Smokey Pimento Macaroni and Cheese

Smokey Pimento Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

  • 5 lbs 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

Directions:

  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-inch, 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.
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In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18 each 5 oz Side Portions

Ingredients:

  • 5 lbs 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

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small 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 Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2-inch 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.
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In Other Products

Honey Biscuits and Sausage-Bacon Gravy

Honey Biscuits and Sausage-Bacon Gravy

Yield: 10 entrée portions

Ingredients:

  • 20 each Biscuits, brushed with honey for the last 3 minutes of baking
  • 24 leaves Sage, fried for garnish
  • 2 oz. Butter, for frying sage

Sausage-Bacon Gravy

  • 4 lbs Reser’s® Country Gravy (71117.14453)
  • 1 Tbsp Butter
  • 1 lb Pork breakfast sausage, ground
  • ½ cup Bacon, cooked and chopped
  • 1 cup Yellow onion, diced
  • 1/8th tsp Cayenne pepper

Directions:

  1. Bake biscuits according to recipe, brush with honey the last 2-3 minutes of baking.
  2. Cool on a baking rack.
  3. For Sausage-Bacon Gravy, lightly brown the pork sausage in butter until cooked through, breaking up to crumble.
  4. Add the onion and bacon and cook until the onion is softened.
  5. Add the Reser’s Country Gravy and cayenne pepper and cook for 10-15 minutes, stirring often.
  6. Check seasoning when done and keep warm for service.
  7. For plating:
    • 2 Honey-glazed biscuits
    • 2 each 3 oz ladles of Sausage-Bacon Gravy
    • 2 each Sage leaves, fried in brown butter
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In Mashed Potatoes, Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: 16 each 8 oz servings

Ingredients:

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
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In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20 each 8 oz. servings

Ingredients:

Directions:

  1. Heat Reser’s Savory Gravy to 165°F and hold warm on a steamtable.
  2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
  3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
  4. Top with 3 oz. of savory gravy.
  5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
  6. Garnish with chopped Italian parsley.
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In Cole Slaw, Prepared Salads

Bahn Mi Coleslaw

Bahn Mi Coleslaw

Yield: 32 side salad servings

Ingredients:

Bahn Mi Slaw

  • 7 lbs Reser’s® Shredded Coleslaw (71117.15363) 
  • 3 cups Pickled Carrots
  • 2 each English cucumber, half peeled, seeded, and thinly sliced
  • 3 each Jalapeño peppers, thinly sliced
  • 1 cup Cilantro, leaves only, divided in half
  • 1 cup Cashews, toasted and salted, roughly chopped and divided in half

Pickled Carrots

  • 3 cups Carrots, julienned
  • 2 cups Water, hot
  • 2 Tbsp Kosher salt
  • ½ cup Sugar
  • ½ cup unseasoned Rice wine vinegar

Directions:

  1. For Pickled Carrots, dissolve kosher salt and sugar in hot water and add rice vinegar.
  2. Pour the brine over the julienned carrots in a 2-quart container and let pickle at room temperature for at least 1 hour or refrigerate overnight.
  3. For Bahn Mi Slaw, mix Reser’s Shredded Coleslaw with the ingredients in a large metal bowl, saving half of the cilantro leaves and peanuts for garnish.
  4. Drain and mix pickled carrots into coleslaw base.
  5. Divide into portions and garnish with cilantro leaf and toasted cashews.
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In Fruit

Sparkling Mango Mojito Lemonade

Sparkling Mango Mojito Lemonade

Yield: 1 gallon base, 16 each pint drinks

Ingredients:

For Mango Lemonade Base

  • 3 cups Reser’s® Diced Mangoes (79453.17029), drained and 2 cups syrup reserved
  • 2 cups fresh Lemon juice
  • 2 cups Simple syrup 
  • 2 quarts cold Soda water
  • 32 each Mint leaves
  • 8 Limes, diced
  • 16 each Lime wheels
  • 16 each Mint spring

Drink (1 pint glass)

  • 2 Mint leaves
  • ½ Lime, diced
  • Ice cubes
  • 8 oz Mango Lemonade Base

Directions:

  1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from the syrup and refrigerate both.
  2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
  3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
  4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
  5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
  6. Stir to combine and garnish with a lime wheel and mint syrup.
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