In Mashed Potatoes, Side Dishes

Sharp Cheddar Potato Popovers with Red Chimichurri

Sharp Cheddar Potato Popovers with Red Chimichurri

Yield: 20 each appetizer servings

Ingredients:

Directions:

  1. In a medium size bowl, combine Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes with the eggs and garlic powder.
  2. Fold in the shredded Cheddar and AP flour.
  3. Cover and refrigerate for at least one hour prior to baking.
  4. When ready to bake, heat an oven to 400°F.
  5. Spray a standard muffin tin with pan spray and set aside.
  6. Scoop out 1 1/2 oz scoops of the base with a disher and roll into balls. 
  7. Roll each ball in Parmesan to cheese
  8. Place into the muffin tin and push down slightly to flatten
  9. Bake for 15-18 minutes until golden brown.
  10. Let cool on a rack for 10 to minutes before removing.
  11. To serve, place 3 each ½ oz ladles of red chimichurri around on a plate and top each with a popover.
  12. Refrigerate the popovers and reheat in a 350°F oven for 4-5 minutes as needed.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Yield: 12 each entrée servings

Ingredients:

Directions:

  1. Heat fryer oil to 350°F.
  2. Pound pork loin chops to ½ inch thick and bread with seasoned flour, then beaten egg, then seasoned panko breadcrumbs and set aside.
  3. Heat the Reser’s® Special Request™ Natural Yukon Mashed Potatoes in hot water bath or steamer for 20 minutes, open and transfer to pan to keep warm.
  4. In large sauté pan, melt the butter and Ancho chile powder.
  5. Add the spiced apples and warm until heated through, transfer to a pan to keep warm.
  6. Fry the pork chops until golden brown to 140°F internal temperature, about 2-3 minutes.
  7. Plate 6 oz mashed sweet potatoes with fried pork chop, braised greens, and 4 oz Ancho spiced apples.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Redskin Garlic Mashed with Grilled Pork Chop

Redskin Garlic Mashed with Grilled Pork Chop

Yield: 12 each entrée servings

Ingredients:

Directions:

  1. Heat the Special Request™ Red Skin Garlic Mashed Potatoes in hot water bath or steamer for 20 minutes, transfer to pan to keep warm.
  2. Grill marinated and seasoned pork porterhouse to desired temperature, let rest in butter for 5 minutes before serving.
  3. Plate 6 oz Redskin garlic mashed with 4 oz braised collard greens, grilled pork chop, and 1 oz mustard BBQ sauce.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

  • ½ cup Butter
  • 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
  • 2 tsp Kosher salt
  • 1 tsp Thyme leaves, chopped fine
  • 1/3rd cup AP Flour
  • 6 cups Chicken stock
  • 2 cups Heavy cream
  • 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 3 cups Focaccia, ½-inch dice
  • 2 Tbsp Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Rosemary leaves, chopped fine

Directions:

  1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
  2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
  3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
  4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
  5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Mashed Potatoes, Side Dishes

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Yield: 15 each entrée servings

Ingredients:

  • 2 lbs Reser’s® Premium Mashed Potatoes (71117.14439)
  • 2 Eggs, whisked
  • 1 Egg yolk, whisked
  • 7 oz AP Flour
  • 3.5 oz Potato starch
  • 1 tsp Kosher salt (plus salt for boiling water)
  • 1 Tbsp Chives, minced
  • 8 oz Butter to brown
  • Crispy onions (to garnish)

Directions:

  1. Mix the Reser’s Premium Mashed Potatoes with eggs and chives in a stand mixer. Fold in flour and potato starch to make dough.
  2. Put into pan and refrigerate for 30 minutes.
  3. Portion dumplings into boiling salted water with a disher until they float to the surface. Remove to a plate or sheet pan.
  4. Brown butter in a pan.
  5. Finish dumplings in the pan with browned butter, then plate and garnish with crispy onions.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe