December 2009


Eating black eyes peas on New Year’s Day for good luck and prosperity for the coming year is a long-held tradition in the South. We at Kilimanjaro  Foods thought we’d put our own spin on this custom by creating our version of this dish: Palava Rice and Blackeyed Peas

Ingredients:
1 1/3 cups of long grain rice
2 cups of water
1 15 ounce can Blackeyed Peas

Combine rice,water, and KFI Palava in a sauce pan and bring to a boil. Cover reduce heat and simmer for 12 minuets. Add blackeyed peas and simmer for 3 minuets or till rice is tender.

We’re sure you will love this tasty dish and we wish you a Happy and Prosperous New Year!

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Have you ever heard that old expression that if your ears are burning someone’s talking about you? Well, our ears are heating up as more and more people discover our line of gourmet sauces. Here is a recent mention made by a condiment conniseur: Jerk Sauce Flavor Review.

“Is it alright to substitute ingredients?” We sometimes get this question from people we share our recipes with and, though substituting ingredients is always a matter of personal taste and preference, we highly recommend that our sauces be used with our recipes since we crafted them around our signature gourmet sauces.

Our Ginger Syrup, Jerk Sauce, Brown Sugar Syrup and Palava Sauce all have very unique flavor profiles and each recipe is designed to use those flavor profiles to their fullest. Other sauces and syrups don’t use the same ingredients, aren’t composed the same way and, therefore, don’t taste the same. So if you find some of our recipes interesting, please make sure to use the Kilimanjaro sauce or syrup mentioned in the recipe for maximum flavor.

Try our ginger cookie recipe for a delicious Holiday treat!

Ingredients:

2 eggs separated

1/2 teaspoon of baking powder

1/8 teaspoon of salt

1/4 cup of natural sugar

2 1/4 teaspoons of Ginger Syrup

1/3 cup of all-purpose flour

1/4 teaspoon grated lemon zest

confectioners sugar for dusting

Directions:

1. Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.

3. In another bowl, combine the egg yolks, vanilla, and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2″ apart onto the prepared baking sheets.

4. Bake for 12 to 15 minutes, or until golden. Cool on the sheets for 5 minutes, then remove to racks to cool completely. The cookies will crisp upon cooling. Dust with confectioners’ sugar before serving. For best results, store covered.

Enjoy and Happy Holidays from Kilimanjaro Foods!