December 8, 2009
“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.
October 27, 2009
The Holidays are just around the corner and one of the best comfort foods for this time of year is gingerbread. So, I thought I’d share this wonderful pumpkin gingerbread recipe with all of you. It’s perfect for Thanksgiving, Christmas or as a delicious dessert or snack.
Serves: Prep: 10min|Cook: 1hr 0min |Total: 1hr 10min
* 1 3/4 C whole wheat pastry flour
* 2 1/2 tsp ground cinnamon
* 2 1/2 tsp ground ginger
* 2 tsp baking powder
* 3/4 tsp freshly grated nutmeg
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/4 C chopped crystallized ginger
* 2 lg eggs
* 1 lg egg white
* 1/2 C canola oil (MUFA)
* 1/2 C sunrise ginger syrup
* 1/3 C packed brown sugar
* 1 C canned pure pumpkin
Preheat oven to 350 degrees F. Coat 9″ x 9″ baking pan with cooking spray.
Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.
Whisk eggs, egg white, oil, ginger syrup, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.
Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.
Enjoy this tasty recipe and Happy Holidays!
Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces
September 17, 2009
I’ll admit it. Chicken salads are one of my all time favorite dishes and if you enjoy them as much as I do, I think you’ll find this ginger marmalade recipe out of this world! And the best part is you can have it served up and ready to eat in only 25 minutes.
- 4 skinless boneless chicken breast halves
- 1/3 cup orange marmalade
- 1/4 cup Kilimanjaro Sunrise Ginger Syrup
- 1 teaspoon Dijon mustard
- 1 Tablespoon extra-virgin olive oil
- 5 teaspoons red wine vinegar
- 8 cups mixed salad greens
- 4 thin red onion slices, separated into rings (optional)
Place chicken on plate. Season with salt and pepper to taste.
Mix marmalade, ginger syrup and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (reserving excess in separate container) over chicken and turn to coat.
Chill chicken and remaining marmalade mixture separately overnight.
Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through (about 5 minutes per side).
Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
Whisk oil and vinegar in large bowl. Season with salt and pepper to taste.
Add salad greens, pepper strips, and chicken; toss to coat.
Top salad with red onions if so desired.
And there you have it. A delicious ginger marmalade chicken salad to titlate your taste buds! I hope you enjoy this recipe and, as always, happy cooking!
Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces
September 9, 2009
When you need a quick, healthy and tasty meal try this ginger lime chicken recipe. It only takes 15 minutes to prepare and it’s delicious. Enjoy!
1/2 cup honey mustard
zest from 1 lime
juice from 1 lime (or 2 tbs lime juice)
1/4 cup Sunrise Ginger Syrup
1 tbs soy sauce
4 boneless, skinless chicken breasts
Stir together soy sauce, ginger syrup, honey mustard, lime juice, and lime zest and spread over chicken breasts making sure to cover them evenly.
Broil chicken until cooked through and juices run clear- about 3 to 5 minutes on each side depending on the thickness of the chicken.
Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces