Sweet Curried Dipping Sauce

 

A dipping sauce like no other! Made with bananas, this is Summer Kitchen's funky version of a plum sauce. Although most of you may think this to be quite unusual, it is no more unusual than using "squash" in the ubiquitous commercial plum sauces already on the market. Don't believe it?? Next time you pick up a commercial plum sauces, read the ingredient list and see for yourself.

ALL NATURAL, DAIRY FREE, NUT FREE, GLUTEN FREE, CORN FREE, SOY FREE, TRANS FAT FREE

Recipe Ideas

Right from the start, Summer Kitchen's Sweet Curried Dipping Sauce delivers bursts of flavour to complement spring rolls, samosas, chicken fingers or coconut shrimp. No more adulterating commercial grade plum sauce to make it your own. Equal amounts of Sweet Curried Dipping Sauce, sour cream and mayonnaise give raw vegetables a real lift. For pork, 15 minutes before it is completely cooked, mix pan juices with Sweet Curried Dipping Sauce and baste pork. For another combo, take 2 slices of whole wheat bread, pour on Sweet Curried Dipping Sauce, top with your favourite old cheddar and toast in a griddle or non stick pan. Summer Kitchen's grilled cheese sandwich extraordinaire… Yummy!!!!! At this rate, you will have to replenish this sauce more frequently than your eggs.

Fusilli Salad with Smoked Salmon in Creamy Sweet Curried Dipping Sauce

  • 1/3 cup (75ml) Sweet Curried Dipping Sauce
  • 2 tbsp (25 ml) lemon juice
  • 1 1/2 cup (375 ml) sour cream
  • 1 lbs (454 g) fusilli, cooked al dente, drained and refreshed
  • 1/2 lbs (225 g) smoked salmon, coarsely chopped
  • 1 small red onion, finely chopped
  • 1/4 cup (50 ml) drained capers
  • 1 1/2 cup (375 ml) cooked snow peas or asparagus spears
  • salt and pepper

In a small bowl, combine Sweet Curried Dipping Sauce, lemon juice and sour cream. Mix well.

In a separate bowl, combine fusilli, salmon, curry sour cream mixture, red onion, capers and snow peas or asparagus spears and season to taste. Toss well and serve.

Serves 8

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Pear Marsala Wine Sauce

 

The Pear Marsala Wine Sauce is a decadent sauce made with rich marsala wine, freshly pressed pear nectar, brown sugar spiced with black pepper and smoothened out with a hint of 35% cream. Hailed "Best in Show" at the Canadian Food and Beverage Show in 2006, the Pear Marsala Wine Sauce brought home $10,000.

ALL NATURAL, NUT FREE, CORN FREE, SOY FREE, TRANSFAT FREE AND GLUTEN FREE

Recipe Ideas

Versatility is one of the outstanding features of this product. This grown up version of a caramel sauce gives the cook the option of using it as dessert sauce for ice-creams, cheese, crepe, and fruit. Alternatively, and equally delicious, it can be used as a glaze for vegetables, poultry, salmon and richer meats such as duck. The "pièce de résistance", however, comes in the way of a finishing sauce for creamy cheese such as brie, camembert, mascarpone, ricotta or even a picante pecorino. The only limitation comes from your unlimited imagination.

Baked Brie w. Caramelized Pear and Pear Marsala Wine Sauce

  • 1 small round ripe Brie, sliced in half horizontally
  • 3 pears, peeled, cored and cut into 1/8" (.25 cm) slices
  • 3 tbsp (40ml) Pear Marsala Wine Sauce
  • 1 1/2 tbsp (20ml) butter for browning pears
  • 2 tbsp (25 ml) lemon juice
  • 2-3 tbsp (25-40ml) walnuts, coarsely chopped

Preheat oven to 300F (150C).

Over medium heat, melt butter in a sauté pan. Add single layer of pears, brown on one side. Pour in 1 tbsp (15 ml) Pear Marsala Wine Sauce and 2 tsp (10 ml) lemon juice. Flip pears to brown on other side. Repeat this process until all pear slices are browned. (Avoid overcrowding to brown evenly.) Remove from heat and set aside.

To assemble, place bottom round of brie on baking sheet. Top with caramelized pears, drizzle with additional Pear Marsala Wine Sauce and top with walnut pieces. Top with other Brie half to form a "sandwich" and bake for 15 minutes or until warmed through nut not melted.

Serve with baguettes, walnut bread and/or crackers.

Serves 6 as an appetizer

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Oishii Miso Japanese Sauce

 

This Japanese inspired sauce is reminiscent of a Thai peanut sauce without the peanuts. The unmistakably, nutty note is the result of the miso intensifying the sesame essence. The addition of sushi gari or pickled ginger, has a sweet cooling affect. Undoubtedly, you may be wondering what "aspartame" is doing appearing on the label. In short, sushi gari without aspartame is not available in Canada. In the name of flavour, we conceded and use it until something better comes along. Ideal for seafood, sushi, stir-fries, salad dressing and dips.

NUT FREE, DAIRY FREE, CORN FREE, TRANS FAT FREE

Recipe Ideas

Oishii Miso Japanese Sauce is one of two of Summer Kitchen's condiments transforming the simplest of ingredients into Japanese food wonders. For a refreshing dipping sauce, use Oishii Miso with sushi, tempura, or dumplings. A stir-fry of spring asparagus or broccoli, red peppers, purple onions and chicken breasts with Oishii Miso makes for a comforting, healthy and delicious meal. Dress buckwheat noodles and finely julienned vegetables with Oishii Miso. For the "pièce de résistance", marinate a salmon fillet with Oishii Miso Japanese Sauce, grill and then garnish with thinly sliced cucumber dressed with Savoury Ginger Dressing.

Grilled Miso Infused Salmon Fillets (Oishii Miso Sauce)

  • 6 – 4 oz.(125 g) salmon fillet, skin left on
  • 1/4 cup (50 ml) Oishii Miso Japanese Sauce or as needed
  • English cucumber, thinly slice for garnish
  • toasted black and white sesame seeds for garnish

Completely line a baking sheet with foil and arrange salmon fillets on the baking sheet skin side up. Pour Oishii Miso Japanese Sauce on fillets and make sure both sides of fillets are coated. Marinate no longer than 1 1/2 hours.

To grill salmon, flip the fillets so that the skin side is down on the same baking sheet. Preheat an outdoor grill or broiler grill on high heat. Turn the heat down to medium, place the baking sheet on grill and cook salmon for 8-10 minutes or to your liking. Do not turn salmon over. Allow cooked salmon to cool. Using spatulas, remove fish from baking sheet and place onto a serving platter. Garnish on a bed of English cucumber, sesame seeds and drizzle more Oishii Miso Japanese Sauce on fish if desired.

Makes 4 appetizers sized salads

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