One of the best ideas I have seen in a while. Our customer sells the water for $1.09 per glass.
They mix dried fruit, fresh fruit, ice and water to make (what I am told) a very tasty and refreshing drink.
From left to right:
On October 9th 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Banana Split® Cake, was created by Ellen Simmons.
PREPARATION TIME
90 minutes
COOKING TIME
7-10 minutes
SERVINGS: 18
INGREDIENTS
MOLTEN CAKE
3 oz. all-purpose flour
12 oz. semi-sweet chocolate chips
12 oz. (3 sticks) butter, cut into slices
6 eggs
3 oz. powdered sugar
Pinch of salt
BANANA WHIP TOPPING
1 cup Tropical Food’s Banana Split®
4 cups heavy cream
1 cup powdered sugar, sifted
1 tsp. vanilla extract
INSTRUCTIONS
MOLTEN CAKE
Pre-heat oven to 350 degrees. Sift flour and salt together. Butter muffin tins, or spray with non-stick spray. In a double boiler, gently melt chocolate chips and butter together. In a separate bowl, whisk eggs and sugar together. Allow the chocolate and butter mixture to cool. Add the egg and sugar mixture to it, then whisk in flour. Fill buttered muffin tins with mixture and place into oven. When sides of cake settle (7-10 minutes), remove from oven and leave to cool before removing from tins.
BANANA WHIP TOPPING
Add cream, sugar and vanilla extract into mixer and whip on second speed until fluffy. Fold Tropical Food’s Banana Split® into the whipped cream. Top cakes with banana whip topping once they are completely cooled
Banana Split® Cake Recipe PRINTABLE PDF
On October 9th 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Buffalo Nuts® Wings, was created by Bella Bartha.
PREPARATION TIME
10 minutes
COOKING TIME
10 minutes
SERVINGS:2
INGREDIENTS
¼ cup Tropical Food’s Buffalo Nuts®, chopped
Oil for frying
5 chicken wings
1 tbsp. butter
1 garlic clove, finely minced
¼ cup soy sauce
3 tbsp. Mirin
3 tbsp. Sriracha
1 tbsp. fish sauce
1 tbsp. sweet chili sauce
1 tbsp. fresh ginger, grated
1 tbsp. and 2 tsp. sesame oil
1/3 cup water
¼ head iceberg lettuce, chopped
1/3 cup mayonnaise
INSTRUCTIONS
Heat oil for frying.* In a medium sauté pan, melt butter over medium heat and sauté the garlic. Add soy sauce, Mirin, 2 tbsp. Sriracha, fish sauce, sweet chili sauce, ginger and 1 tbsp. sesame oil; stir until all ingredients are incorporated. Add Tropical Food’s Buffalo Nuts® and water. Reduce until the sauce is at desired consistency. While sauce is reducing, fry the chicken wings until crisp and to 165 degrees. Mix together mayonnaise, 2 tsp. sesame oil, and 1 tbsp. Sriracha. Toss wings in Buffalo Nuts® sauce. Place on chopped iceberg lettuce and drizzle with mayonnaise sauce.
*Alternatively, the wings can be baked at 400 degrees until crispy.
Buffalo Nuts® Wings Recipe PRINTABLE PDF
On October 9th 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Banana Passion, was created by Andrea Defillo.
PREPARATION TIME
15 minutes
COOKING TIME
30 minutes
SERVINGS: 8 cake balls
INGREDIENTS
3 tbsp. and ¼ cup Tropical Food’s Banana Split®, chopped
2 cups pre-made cake, crumbled
1 tbsp. peach jam
2 tbsp. heavy cream
3 1/3 oz. white chocolate
INSTRUCTIONS
Prepare and bake your favorite cake. Shred cake and mix with 3 tbsp. Tropical Food’s Banana Split®, peach jam, and heavy cream. Form the cake mixture into 2-inch balls and freeze for 5 minutes. Melt white chocolate and dip the cake balls in it, then roll in remaining Banana Split®. Place cake balls on a sheet pan covered with aluminum foil to harden.
Banana Passion Recipe PRINTABLE PDF
On October 9th 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Apple Saute with Caramel and Nuts, was created by Brittany Rader.
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
SERVINGS: 4
INGREDIENTS
CARAMEL SAUCE
½ cup granulated sugar
1 tbsp. water
3 tbsp. unsalted butter
¼ cup heavy cream
1 tsp. sea salt
APPLE SAUTÉ
¾ cup Tropical Food’s PB&J mix®, crushed
2 medium gala apples
2 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. cardamom
½ tsp. nutmeg
2 tbsp. butter
INSTRUCTIONS
CARAMEL SAUCE
Add sugar and water in heavy bottomed pan. Stir until water is incorporated; add extra tsp. of water if needed. Turn heat up to high and stir only once. If sugar crystals begin to form, take a pastry brush and wipe edges. When sugar starts to turn amber, remove from heat and add butter quickly. Stir the butter until sauce is consistent. Use extreme caution in this step as a hot reaction is brewing in the pot. Pour cream in and keep stirring, using caution. Stir salt in and set aside to cool.
APPLE SAUTÉ
Peel and core apples; dice into medium size cubes. Toss apples with brown sugar, cinnamon, cardamom, and nutmeg. Melt butter in a medium size sauté pan on low to medium heat. Add diced apples after butter is melted, turn heat up to medium. Be sure to scrape bottom of pan a few times with spatula to prevent scorching. The apples are finished when the butter and sugar begin to caramelize (usually 5-10 minutes).
SERVING
Divide apple sauté among desired dishes. With a spoon, drizzle caramel on apples. Top with a small handful of crushed Tropical Food’s PB&J mix®.
Autumn Apple Saute with Caramel and Nuts PRINTABLE PDF
