June 29, 2009
There’s nothing quite like enjoying ice cream on a summer’s day and if you’re like me, you’re interested in trying new and interesting ways of making ice cream even more delicious. I recently happened on a new twist to add to my ice cream so I thought I’d share it with you.
Kilimanjaro Foods produces a ginger syrup that is a perfect blend of sweet and spicy. The flavor of their syrup is so versatile that it enhances everything it is added to, including ice cream. I’ve personally added it to everything from cereal to champagne and it’s absolutely fabulous!
Although you can pour the syrup directly over your ice cream, my favorite way is to drizzle some over strawberries, blueberries, bananas or other fruits and then add the fruit to the ice cream. The result is a delicious blend of sweetness with a hint of spice that absolutely titillates the taste buds. I’ve managed to get everyone in my neighborhood hooked on this and my kids absolutely love it. So if you like a little spice and you want a new way to enjoy ice cream, give Kilimanjaro’s ginger syrup a try.
Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces
June 25, 2009
This fruit compote with ginger syrup is a delicious dessert, especially in the summer months when you can easily find fresh fruit.
Kilimanjaro Foods’ ginger syrup recipe uses perfect blend of ginger root and sugar to produce a flavor that is neither overly sweet nor overly spicy. The result of adding the ginger syrup to the fruit is a delightfully spicy-sweet taste that kids especially love.
1 cup Strawberries stemmed and halved
1 cup peaches
1/2 cup Kilimanjaro Ginger Syrup
1/8 tsp Salt
2 tbs cold water
1 tbs corn starch
Cook the strawberries and peaches in Ginger Syrup over low heat for 3 minuets. Mix corn starch and water together to form a slurry then stir in the berries and simmer for 30 seconds. Chill and serve. Try serving this over shortcake, pound cake, or ice cream.
Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces
June 22, 2009
For nearly a century, the mint julep has been the traditional beverage of the Kentucky Derby. The customary recipe involves bourbon, sugar, water and mint but some Louisville bartenders have been updating this world-famous drink.
Rather than use mint, they have introduced Kentucky’s own Kilimanjaro Sunrise Ginger Syrup and the response of their patrons has been very positive. Sunrise Ginger Syrup adds a deliciously sweet and slightly spicy twist to an already tasty brew. If you enjoy mint juleps, you might want to try spicing it up a bit with ginger syrup. Give it a shot and you might just wind up with a new favorite drink.
Be sure to ask your local grocer to carry our line of gourmet sauces
June 18, 2009
Most people would say that Jamaican jerk sauce is African since the origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica’s mountainous regions where they mixed in with the local Taínos.
Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Cormantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them.
As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks. The Scotch bonnet is one of the hottest chile peppers around with a heat level similar to the habanero pepper.
Caribbean jerk often provides a blast of heat that follows with a tangy, vinegar taste. However, Kilimanjaro Foods produces a sauce that more closely follows the original African recipe and, as a result, the flavor profile of our sauce differs greatly from the Caribbean. We have created a sauce that provides a layered pallet of flavor. Rather than focus on heat, we have devoted our attention to creating a product that delivers a diverse selection of spice that really enhances the taste of whatever it is added to.
Another difference between the two sauces is in their composition. Jamaican jerk sauce is designed to be a marinade so it is much thinner with an “oil and water” type of consistency while ours has a thicker, smoother body which gives it much more versatility in the kitchen. As an example, it is thick enough to be brushed onto meats on the grill. Try that with a marinade and you will find that the majority will simply run off because it is so thin.
Truly, Kilimanjaro Foods’ African jerk sauce is unique in flavor, composition and application but don’t take my word for it. Try some for yourself. You can ask your local grocer to place an order with us so you can fully experience the Kilimanjaro difference!
Be sure to ask your local grocer to carry our ginger syrup.
June 9, 2009
Kilimanjaro Foods’ Sunrise Ginger Syrup could be the most adaptable product we’ve created. A perfect blend of fresh ginger root, sugar, water, and just the right additional spices and flavors, our Ginger Syrup adds a spicy-sweet zest to any food or drink.
The unique flavors this syrup offers can be used to enhance everything from meats to cereals and tea to champagne…or anything in between. The spicy nip of ginger root is perfectly balanced by the sweetness of sugar and other flavors to offer a delightful seasoning that everyone from children to adults will enjoy.
Below are just a few examples of the delicious and creative uses we’ve found for this versatile condiment.
We add ¼ cup (you can add more or less depending on preference) of Kilimanjaro Sunrise Ginger Syrup to ¾ cup of our favorite tea. The spicy sweetness of the syrup adds a delicious and refreshing twist for iced tea but also brings a warm coziness to hot tea on a cold winter’s day.
Strawberry Ginger Smoothie:
Add a wonderful zest to this smoothie classic.
1/2 cup Soy or Skim Milk
3 oz Ginger Syrup
1/3 cup Ice crushed (about 3 cubes)
Blend all ingredients in blender until smooth.
Fruit Salad with Ginger Syrup (single serving):
½ banana cut up
½ apple cut into slices
½ cup of grapes cut in half
½ cup chopped walnuts
¾ teaspoon of Ginger Syrup
Mix ingredients with a fork or spoon to allow syrup to become evenly distributed. Enjoy!
This was just a sneak peek at the diversity of uses this product has. There are many more recipes to explore and we’ll be adding more to Sauce Talk over time. The key ingredient in all of our recipes is creativity so get some Kilimanjaro Ginger Syrup and experiment with some of your favorite foods. We always welcome any new and delicious uses for our sauces so if you whip up something especially tasty, let us know in the comments section of the recipes page.
As an example, we received a question about whether or not any of our sauces tasted good on cereal. Naturally, Susie thought of the Ginger Syrup so we ran to the kitchen and made up a bowl of Cheerios™. We mixed 1 teaspoon of Ginger Syrup into the cereal and found it added a light, sweetness with a hint of spice. We both enjoyed the flavor and so we made a note of that and will probably continue to experiment with other cereals in the near future. There truly is no limit to what you can do with Kilimanjaro’s sauces.
Be sure to ask your local grocer to carry our sauces.
Have a fun and delicious time experimenting!
June 5, 2009
One of the most interesting things about Kilimanjaro Foods, Inc.’s sauces is their versatility. While most people use jerk sauces for meats such as chicken, steak or pork, we have found the rich and diverse flavors or our original African jerk sauce to be much more adaptable.
Naturally, our sauce can be used in standard recipes by brushing it on or using it as a marinade or baste; the longer the meat is infused, the stronger the flavor will be.
However, let me show you how our authentic African flavors enable you to do much more than marinate meat.
African Jerk Corn Muffins:
Using your favorite corn muffin mix, add 1/4 cup of sauce in the mix, along with 1/4 cup of honey.
We like to use mini muffin pans since these tend to set up better during baking.
*Be careful when baking as adding honey will burn more quickly so watch your muffins carefully as you bake them.
The result is a spicy-sweet corn muffin that titillates your taste buds!
For a tasty treat, try our Cream Cheese Spread.
Simply take 8oz. of cream cheese and add 1/3 cup jerk sauce and 1/2 cup confectioner’s sugar. Mix well and serve with ginger snaps. This one might be gobbled up before you know it!
Vegetarians are sure to love our Jerk Pasta Salad.
Cook 2 cups of Rotini pasta as directed.
Drain and rinse with cold water, add 1/2 cup of sauce.
Mix in 1/2 cup each of diced red onions, green peppers, red peppers and 1 cup of cherry tomatoes.
This is a healthy and delicious dish that you’re sure to love! You’ll also get to experience a different “side” of our jerk sauce since it isn’t heated in the preparation.
I hope you’ve gotten a little peak at how adaptable our African jerk sauce is. We at Kilimanjaro Foods are always experimenting with new recipes and flavor combinations and we encourage you to do the same.
Be sure to ask your local grocer to carry our line of sauces.
Have a fun and delicious time!