July 2009


pineapplegingercooler

In the heat waves of summer nothing cools and refreshes like a delicous fruit cooler. Where I live, the temperature can hit record high numbers and last Friday was one of the hottest days we’ve had all year. I was craving something refreshing so I decided to make myself a pineapple cooler to quency my thirst and cool me down. As I was gathering the ingredients, a thought struck me. Why not add a little spice to this drink? So I grabbed my bottle of Sunrise Ginger Syrup and began experimenting. What I came up with was a sweet, cool, refreshing drink with just a hint of spice. Below is my recipe for Pineapple Ginger Coolers. I hope you enjoy this great way to beat the heat.

  • 1/2 fresh pineapple – peeled, cored and cut into chunks
  • 2 cups pineapple juice
  • 1/4 cup Sunrise Ginger Syrup
  • 10 cubes ice

In a blender, combine pineapple chunks, pineapple juice and ginger syrup. Puree until smooth. Then, with the blender running, drop ice cubes one at a time into the opening in the lid of the blender. Make sure each cube is crushed before adding the next. Blend to desired texture. Serve in tall glasses and enjoy!

ginger lime shrimp

We love to experiment with new flavors and food combinations here at Kilimanjaro Foods and we’ve come up with a delightful shrimp recipe I think you’ll find delicious. We call this healthy, low carb dish Sunrise Ginger Lime Shrimp.

* juice of 2 limes
* 1 tablespoon dijon mustard
* 1/3 cup of Sunrise Ginger Syrup
* 1/4 cup chopped cilantro
* 2 scallions, sliced, white part only
* 2 pounds (about 36) large shrimp, cooked
* 8 cups mixed salad greens (optional)

Directions:
In a small bowl, whisk together the lime juice, mustard and Sunrise Ginger Syrup. Add the cilantro and scallions. Place the shrimp in a large, resealable plastic bag. Pour the lime/ginger juice mixture over the shrimp, coating them completely. Let the shrimp marinate in the refrigerator for at least 4-6 hours, preferably overnight. Serve chilled over a bed of the salad greens, if you are using them.

Hot recipe (simply omit salad greens)

For a tasty stir fry, mix with snow peas (1 cup) and (1/2 cup) of chopped carrots.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

ginger pimms cup

In 1840 Jim Pimm, a London Oyster bar owner, had the idea of mixing dry gin with liqueurs, bitters, quinine, fruit extracts and spices to create a drink he called Pimm’s No. 1. Since that time, Pimm’s No.1 has been the basis of a slew of cocktails all known as Pimm’s Cups.

A Pimm’s Cup is quite simple, really. Just combine a glass of ice, a couple of ounces of Pimm’s concoction, two to three times as much Sprite, Seven-Up, Ginger Ale, or lemonade and a garnish of lemon, lime or anything else you like. Stir it up and you now have a drink that resembles iced tea, is cool and refreshing enough to get you through even the hottest, most humid days and contains very little alcohol.

Of course, that’s the basic version of a Pimm’s Cup. You can jazz this flexible cocktail up by adding various combinations of berries and fruits and, of course, add a little spice with Kilimanjaro’s Ginger Syrup. The addition of the spicy-sweet flavor of ginger syrup will add a new dimension to this already delicious summer drink.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

palava stew

There are many variations of this traditional spinach (silver beet) dish from West Africa and though no one can agree on its origins—some say it is Nigerian and others claim it comes from Ghana, everyone agrees that this smooth, earthy stew base is delicious.

It is customary in Africa to prepare “one pot” meals such as a stew and the traditional base has been palava sauce. The rich, savory, “herby” flavors in Kilimanjaro’s palava make it perfect for use in chili, stew, soup, gumbo, and crock pot cooking. Our palava has also been crafted so that it contains enough oil in it to saute (perfect for fresh summer vegetables!).

Have a look at some of the delicious things you can do with palava sauce:

Palava Chicken and Peppers
Serves 2-4 people

1/2 medium Red Bell Pepper julienne
1/2 medium Green Bell Pepper julienne
1/2 medium Yellow Bell Pepper julienne
1 tbs vegetable oil
1 lb Chicken breast cut into 1″ strips
1 cup Kilimanjaro Palava Sauce

Sauté Peppers and chicken in oil for 2-3 minuets and add Palava sauce. Bring to simmer and cook for 5 minuets or until chicken is done. Serve with over or pasta.

Palava Spinach
Serves 4-6 people

1 lb chopped Spinach
1 tsp Vegetable Oil
1 cup Kilimanjaro Palava Sauce

Sauté spinach inn oil until wilted. Add Palava Sauce, bring to a simmer and cook for 5 minuets. You can substitute frozen spinach for the fresh. Try this same method with different “greens”. Some kinds of greens require a longer cook time.

Green Beans with Palava Sauce
Serves 2-4 people

1 lb Green Beans
3 cups Water
1 cup Kilimanjaro Palava Sauce

Cook green beans in water until they are half way cooked and drain about half the  water off. Add the Palava sauce and finish cooking to desired tenderness.

Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces