In Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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In Other Products

Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

  • 1 cup Yellow cornmeal, medium grind
  • 1 ¼ cup AP Flour
  • 1 Tbsp Baking powder
  • ½ cup Sugar
  • ¼ tsp Salt
  • 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • ½ cup Butter, unsalted, melted 
  • 2 each Eggs, whisked
  • ¾ cup Whole milk
  • Butter, unsalted for greasing skillet
  • Hot Honey Butter
    1. ½ cup Hot honey, warmed slightly in microwave
    2. 1 cup unsalted Butter, softened to room temperature

Directions:

  1. Heat an oven to 400°F.
  2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
  3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
  5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
  6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
  7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
  8. Place 1 ¼ cups of batter into the pan and return to the oven.
  9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
  10. Cool slightly and serve with a ramekin of hot honey butter.
  11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.
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In Other Products

Yellow Curry Coconut Corn Soup

Yellow Curry Coconut Corn Soup

Yield: 14 each 8 oz appetizer soup servings

Ingredients:

  • 1/3rd cup Coconut oil
  • 2 cups Yellow onion, peeled and diced
  • 1 Tbsp Ginger, peeled and minced
  • 2 tsp Yellow curry powder
  • ½ tsp Turmeric powder
  • 1 14 oz can Coconut milk, full fat
  • 1 quart Vegetable stock
  • 4 lbs Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • 2 tsp Kosher salt
  • 1 cup Green onions, thinly sliced, as garnish
  • 1 cup Crispy fried shallots, as garnish

Directions:

  1. In an 8-quart stock pot, heat the coconut oil over medium heat.
  2. Sauté the onions and ginger until soft, but not browned, 5-7 minutes.
  3. Add the curry powder and turmeric and stir until fragrant, 60-90 seconds.
  4. Add the coconut milk and vegetable stock and bring to a simmer over medium-high heat.
  5. Add the entire Reser’s Sweet Corn in Butter Sauce and the kosher salt.
  6. Cook for 10-12 minutes on low simmer, stirring often so as not to scorch.
  7. Remove 2 cups of the corn with a slotted spoon and set aside.
  8. Blend with an immersion blender until mostly smooth.
  9. Add the reserved corn back to the soup and check for seasoning.
  10. Keep in warmer or cool to use later.
  11. To serve, place 8 oz of the soup into a warmed bowl and garnish with sliced green onions and crispy shallots.
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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Orange Slices (79453.74028), drained
  • 1 cup + 2 Tbsp Lime juice
  • 6 cups Whole milk Greek yogurt
  • 6 cups Water, cold
  • 12 each Lime wedges

Directions:

  1. To start, chill two pint glasses until cold.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Orange Slices
    • 2 Tbsp Agave syrup
    • 3 Tbsp Lime juice, fresh
    • 1 cup Whole milk Greek yogurt
    • 1 cup Water, cold
  3. Place the smoothie base into the refrigerator for 30 minutes before serving.
  4. Divide between two glasses and serve with a lime wedge.
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In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
  • 1 cup Mango syrup, drained from Reser’s Mango Chunks
  • 6 cups Coconut water, ice cold
  • 2/3rd cup Lime juice, fresh
  • 12 cups Ice
  • Chamoy for rimming glass
  • Tajin for rimming glass
  • 12 each Tamarind candy sticks

Directions:

  1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Mango Chunks
    • 2 Tbsp Mango syrup
    • 1 cup Coconut water
    • 1 Tbsp Lime juice, fresh
    • 2 cups Ice
  3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Ginger Ponzu Slaw

Ginger Ponzu Slaw

Yield: 20 each 5 oz side servings

Ingredients:

  • 7 lbs Reser’s® Chopped Coleslaw, syrup drained and reserved for dressing (71117.15125) 
  • 3 Tbsp Ginger, peeled and finely minced
  • 3 Tbsp Ponzu sauce
  • 1 ½ cup Green onions, thinly sliced, ½ cup reserved for garnish
  • Black sesame seeds for garnish

Directions:

  1. In a large bowl, mix the Reser’s Chopped Cole Slaw with ginger, ponzu, and 1 cup green onions.
  2. Refrigerate base for at least 2 hours before serving to allow flavors to blend.
  3. To serve, place 5 oz of the coleslaw base in a bowl and garnish with black sesame seeds and green onions.
  4. Pairs well with Huli huli chicken or Kalbi rib.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Edamame Caesar Pasta Salad

Edamame Caesar Pasta Salad

Yield: 10 each entrée salad servings

Ingredients:

  • 4.5 lbs Reser’s® Caesar Bow Tie Pasta Base (71117.14771)
  • 2 tsp Soy sauce
  • 2 cups Edamame, shelled IQF (soybeans), blanched for 1 minute, shocked and drained
  • 2 cups Snap peas, blanched and shocked, cut in half
  • 10 each Eggs (Ramen style eggs or shoyu eggs), steamed for 7 minutes and shocked

Egg Marinade

  • 1 cup water
  • ½ cup+ 1 Tbsp Soy sauce
  • ½ cup Mirin
  • 2 Tbsp Dark soy sauce

Directions:

  1. Start by whisking together the water, soy, mirin, and dark soy sauce for the egg marinade.
  2. Steam, shock, and peel the eggs and submerge in the marinade for 12-24 hours.
  3. After the marination of the eggs is complete, drain and discard the marinade and refrigerate the eggs until ready to serve.
  4. In a large bowl, mix the Reser’s Caesar Bow Tie Base with the soy sauce, edamame, and snap peas. Refrigerate 30 minutes before serving.
  5. To serve, place 10 oz of the pasta/pea base into a chilled serving bowl and top with one ramen egg, cut in half.
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In Macaroni & Cheese, Side Dishes

Mushroom Gruyère Macaroni and Cheese

Mushroom Gruyère Macaroni and Cheese

Yield: 9 each entrée portions

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 1/3rd cup Ghee or avocado oil
  • 8 cups Mixed mushrooms (Button, Cremini, Shiitake), sliced
  • 1 Tbsp Kosher salt
  • 1 tsp Thyme leaves, fresh
  • ½ tsp Black pepper, 28 mesh
  • 1 Tbsp Porcini powder
  • 2 Tbsp Soy sauce, low sodium
  • 1 ½ cups Gruyère cheese, shredded
  • Thyme sprigs for garnish

Directions:

  1. In a large sauté pan, heat the ghee over medium-high heat and add the mushrooms and salt.
  2. Cook the mushrooms until they have released all their water and are lightly browned and cooked through.
  3. Add the thyme leaves and black pepper, and cook for 1-2 more minutes.
  4. Set mushrooms aside to keep warm, should yield 2 ½ – 3 cups of cooked mushrooms.
  5. Heat the Reser’s White Cheddar Macaroni and Cheese in steamer or hot water for 18-20 minutes, and empty heated bag into a 6-inch 1/3rd pan.
  6. Mix in the Porcini powder, soy sauce, and Gruyere cheese.
  7. Place into a steam well or warmer until ready to serve.
  8. Place 10 oz of the mushroom macaroni and cheese base into a serving bowl and top with ¼ cup of sauteed mushrooms.
  9. Garnish with thyme sprig.
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