Reàl In The Kitchen by Joseph Dunn

IN THE KITCHEN A COOKBOOK AND CULINARY GUIDE

“IT’S A QUALITY PRODUCT. IT’LL STAND UP TO ANY HOMEMADE. PUT THEM SIDEBY-SIDE, AND JUST BE HONEST. REÀL IS BETTER.” — Chef Anthony Lamas Award-winning Chef Anthony Lamas has cooked at the James Beard House five times, and he was honored as a semifinalist for the James Beard Foundation’s Best Chef: Southeast award in 2010, 2011 and 2012. He continues to garner significant national attention with his restaurant, Seviche, where you’ll find Reàl used in a variety of delicious dishes. We’d like to thank Chef Lamas for helping us craft the recipes in this book along with many more at realculinaryingredients.com.

Contents BREAKFAST

SAUCES AND SPREADS

SALADS AND DRESSINGS

SNACKS AND APPETIZERS

MAIN DISHES AND SIDES

DESSERTS

INDEX

Breakfast Enjoy a burst of flavor at the beginning of the day... or end of the night. Reàl syrups are high-quality and fresh any time of day.

Apple Raisin French Toast Serves 4-6

INGREDIENTS

DIRECTIONS

2 eggs 2 cups heavy cream 2 cups Crisp Apple Reàl Beans from 1/2 vanilla bean pod 1 pinch salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 8 slices brioche or Texas toast 1 stick unsalted butter, plus more for frying 1 apple, peeled and diced 1 Tablespoon golden raisins

Mix eggs, cream, Crisp Apple Reàl, vanilla beans, and spices thoroughly. Soak bread in mixture for 3 minutes.

2. Melt the butter in a small saucepan over medium-low heat, add apples and raisins, and cook for 5 minutes. Turn heat off and add Crisp Apple Reàl. 3. In a skillet over medium heat, melt 1 Tablespoon butter and cook soaked bread until golden brown on each side.

4. Serve individually or family-style on a platter, topped with Crisp Apple Reàl raisin mixture.

Ultimate Blueberry Swirl Pancakes Serves 4-6 INGREDIENTS 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted Fresh blueberries Blueberry Reàl DIRECTIONS 1.

Mix dry ingredients together in a bowl; add the add wet ingredients slowly, mixing until smooth. Keep at room temperature for 5 minutes.

2. Heat a 12-inch nonstick skillet on medium heat. Pour ½ cup batter onto the pan; sprinkle with 7–9 fresh blueberries, and swirl about 1 Tablespoon of Blueberry Reàl into pancake. 3. Cook for 1-2 minutes until golden brown. Flip and continue cooking 1–2 minutes more. 4. Repeat for each pancake.

Ginger Snap Smoothie Serves 4-6 INGREDIENTS ½ cup Ginger Reàl 1 cup vanilla ice cream 1 cup almond milk 1 cup crushed ice 1 teaspoon vanilla extract 1/2 cup crumbled ginger snap cookies DIRECTIONS 1.

Blend all ingredients except cookies in a blender for 30 seconds.

2. Top with ginger snap cookies.

Peaches & Cream Smoothie Serves 4-6 INGREDIENTS ½ cup Peach Reàl 2 fresh or frozen peaches, sliced 1 cup vanilla ice cream 1 cup milk 1 cup crushed ice 1/4 teaspoon cinnamon Whipped cream DIRECTIONS 1.

Blend all ingredients in a blender for 30 seconds and top with whipped cream.

Blueberry Smoothie Serves 4-6 INGREDIENTS ½ cup Blueberry Reàl 1 pint frozen or fresh blueberries 1 cup milk 1/2 cup crushed ice 1 scoop vanilla ice cream or yogurt (optional) DIRECTIONS 1.

Blend all ingredients in a blender for 30 seconds.

Strawberry Crêpes Serves 4-6

INGREDIENTS

DIRECTIONS

1 cup quartered strawberries 2 cups Strawberry Reàl 1 cup all-purpose flour ¼ teaspoon salt 2 large eggs, beaten ½ cup milk ½ cup water 2 tablespoons butter, melted Neutral oil, for pan

For the filling, combine the strawberries and Strawberry Reàl and set aside.

2. For the crêpes, combine the flour and salt in a bowl. Stir in the eggs, water, milk, and melted butter; whisk until smooth.

3. Heat a lightly oiled griddle or frying pan over medium heat.

4. Pour ¼ cup of the batter onto the griddle, tilting the pan in a circular motion so that the batter coats the surface evenly. Cook for 2 minutes, then flip and cook for another 2 minutes. 5. Repeat with the remaining batter. 6. Fill each crêpe with 2–3 tablespoons strawberries, folding the crêpe over the filling.

Pumpkin Waffles Serves 4-6 INGREDIENTS

DIRECTIONS

2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 large eggs 1 ½ cups milk, warmed 1/3 cup butter, melted 1/4 cup Pumpkin Reàl 1 teaspoon vanilla extract Fresh berries, for garnish

Preheat waffle iron to desired temperature.

2. In a large bowl, mix together flour, salt, and baking powder.

3. In a separate bowl, beat the eggs. Stir in the milk, butter, Pumpkin Reàl, and vanilla. 4. Pour the milk mixture into the flour mixture; beat until blended. 5. Ladle batter onto waffle iron, cooking according to manufacturer’s directions. Repeat with remaining batter.

Pumpkin Coffee Smoothie Serves 4-6 INGREDIENTS 2 cups fresh-brewed coffee, chilled ½ cup Pumpkin Reàl 1 cup ice 1 cup milk 1 teaspoon vanilla extract DIRECTIONS 1.

Blend all ingredients in blender for 30 seconds.

Coconut Macadamia Granola with Passion Fruit Yogurt Serves 4-6 INGREDIENTS 1/4 cup Coco Reàl 1/4 cup brown sugar 1/4 cup vegetable oil 3 cups rolled oats 1 cup slivered almonds 1 cup macadamia nuts 3/4 cup shredded unsweetened coconut 3/4 teaspoon salt 1 cup raisins Plain yogurt, for serving Passion Fruit Reàl, for serving DIRECTIONS 1.

Preheat the oven to 200ºF. Combine Coco Reàl, brown sugar, and vegetable oil, and mix thoroughly.

2. Add all other ingredients except for raisins, stirring to coat well.

3. Spread on a baking sheet and bake for 1 hour and 15 minutes, stirring every 15 minutes. Cool, then stir in raisins. 4. Serve with plain yogurt and a drizzle of Passionfruit Reàl.

Banana French Toast Serves 4-6 INGREDIENTS 1/2 cup all-purpose flour 1 cup milk 1 pinch salt 4 large eggs ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup Banana Reàl 12 slices Texas toast Neutral oil, for frying 1 cup fresh sliced banana DIRECTIONS 1.

Whisk together flour to bowl and whisk in the milk, salt, eggs, cinnamon, vanilla, and Banana Reàl.

2. Soak bread slices in mixture until saturated.

3. Add a little oil to a sauté pan over medium heat. 4. Fry bread slices until golden brown on each side. 5. Serve with sliced banana.

Apple Waffles Serves 4-6

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 large eggs 1 ½ cups milk, warmed 1/3 cup butter, melted 1/4 cup Crisp Apple Reàl 1 teaspoon vanilla extract Fresh apple slices, for garnish

Preheat waffle iron to desired temperature.

2. In a large bowl, mix together flour, salt, and baking powder.

3. In a separate bowl, beat the eggs. Stir in the milk, butter, Apple Reàl, and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

4. Ladle batter onto waffle iron, and cook according to manufacturer’s directions. Repeat with remaining batter. Serve topped with fresh apple slices.

Blackberry Waffles Serves 4-6

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 large eggs 1 ½ cups milk, warmed 1/3 cup butter, melted 1/4 cup Blackberry Reàl 1 teaspoon vanilla Fresh blackberries, for garnish

Preheat waffle iron to desired temperature.

2. In a large bowl, mix together flour, salt, and baking powder.

3. In a separate bowl, beat the eggs. Stir in the milk, butter, Blackberry Reàl, and vanilla. Pour the milk mixture into the flour mixture; beat until blended. 4. Ladle batter onto waffle iron and cook according to manufacturer’s directions. Repeat with remaining batter. Serve topped with fresh blackberries.

Sauces & Spreads Sometimes savory, sometimes sweet, and always smooth, these sauces and spreads are the perfect use for Reàl. The beautiful textures of our syrups make them the perfect bases for countless culinary creations.

Agave Habanero Glaze Serves 4-6 INGREDIENTS

DIRECTIONS

1 habanero pepper 1 container Agave Reàl

Chop habanero, removing seeds and vein.

2. Mix with Agave Reàl.

3. Serve with pecan-crusted brie, cheese plate, or other dishes.

Peach Apple Butter Serves 4-6 INGREDIENTS 4 Granny Smith apples, peeled and cored 4 Honeycrisp apples, peeled and cored 3/4 cup apple cider vinegar 1/2 teaspoon. salt 1/2 cup water 1 teaspoon vanilla extract 1 Tablespoon fresh lemon juice 3 cups Peach Reàl 1 Tablespoon apple pie spice or pumpkin pie spice DIRECTIONS 1.

Combine all ingredients except Reàl and spices in a saucepot. Simmer for 20 minutes.

2. Add to blender; purée until smooth.

3. Add back to pot with Peach Reàl and spices, and simmer for another 15 minutes, until thickened. 4. Store in the refrigerator in an airtight container, or can in Mason jars.

Ginger Beurre Blanc Serves 4-6 INGREDIENTS

DIRECTIONS

1/4 cup white wine 1/3 cup heavy cream 2 Tablespoons finely chopped shallot 1/4 teaspoon salt Grated zest of 1 lemon 1 teaspoon peppercorns 1 teaspoon cornstarch 1 teaspoon water 1/2 cup Ginger Reàl Juice of 1 lemon 2 sticks (1 cup) unsalted butter, cut into small pieces

Bring white wine, heavy cream, shallots, salt, zest, and peppercorns to a boil. Lower heat and simmer until reduced by half.

2. Mix cornstarch with water and add to mixture along with Ginger Reàl. 3. Simmer for 1 minute.

4. Slowly whisk in butter and lemon juice.

Bourbon Chipotle Pumpkin Sauce Makes 1 cup INGREDIENTS 4 oz bourbon 1/2 cup Pumpkin Reàl 1 Tablespoon puréed chipotle in adobo 1/2 teaspoon salt DIRECTIONS 1.

Add bourbon into a saucepot to flame off.

2. Add all ingredients, mix thoroughly, and simmer for 5 minutes.

3. Serve on grilled pork, chicken, or duck, or on roasted brussels sprouts.

Strawberry White Balsamic Serves 4-6 INGREDIENTS 1 container Strawberry Reàl 1 cup white balsamic vinegar 2 Tablespoons Dijon mustard 1 Tablespoon mustard seeds 2 Tablespoons freshly ground pepper 1 Tablespoon salt 1/2 cup canola oil 1 pint fresh strawberries DIRECTIONS 1.

Mix all ingredients except oil and fresh strawberries.

2. Add oil slowly, whisking constantly. 3. Garnish with fresh strawberries.

Spicy Mango Cream Serves 4-6 INGREDIENTS 1 fresh mango or 2 oz frozen mango 1 container Mango Reàl 2 cups heavy cream 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper DIRECTIONS 1.

Peel mango and cut into small pieces.

2. Add to blender with all other ingredients. Blend for 30 seconds. 3. Can be served chilled or hot.

Black Cherry Red Wine Serves 4-6 INGREDIENTS

DIRECTIONS

1 cup cabernet sauvignon 1 Tablespoon peppercorns 1 teaspoon salt 2 shallots, finely chopped 1/2 cup demi-glaceé 1/2 cup Black Cherry Reàl

In saucepot, combine wine, peppercorns, salt, and shallots, and simmer until reduced by half.

2. Add demi-glace and Black Cherry Reàl, and heat until warmed through. 3. Best with grilled lamb chops, venison, or duck breast.

Spicy Passion Fruit Cream Makes 1 pint INGREDIENTS

DIRECTIONS

1 container Passion Reàl 2 cups heavy cream 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon cayenne Juice of 1 fresh passion fruit, or 2 oz frozen passion fruit

Combine all ingredients, whisk and simmer for 5 minutes.

2. Try serving this on macadamiacrusted sea bass with cranberry couscous.

Lychee Lemongrass Syrup Makes 16 oz. INGREDIENTS

DIRECTIONS

1 container Lychee Reàl 4 stems fresh lemongrass, halved and smashed 1 pinch salt Juice of 1 lime 1 cup water

Bring all ingredients to a boil; reduce heat and simmer for 5 minutes.

2. Strain and chill.

3. Serve with mixed fruit salad and garnish with mint, or use in a cocktail.

Thai Coconut Sauce Serves 4-6 INGREDIENTS 2 cups soy sauce 1 cup fish sauce 2 tablespoons Coco Reàl 1 cup fresh lime juice 3 cups coconut milk 1 cup rice wine vinegar 1/2 cup sesame oil 1 habanero pepper, chopped 1 Tablespoon minced fresh ginger 1 teaspoon cornstarch 1 teaspoon water Fresh mint, for garnish Fresh cilantro, for garnish Chopped peanuts, for garnish DIRECTIONS 1.

Combine all ingredients except the cornstarch and water in a saucepot, and bring to a simmer.

2. Combine cornstarch and water, mixing well. Stir this into the sauce and bring to a boil. 3. Serve chilled or hot.

4. Serve with lobster, grilled shrimp, chicken, or salmon accompanied by fresh mint, cilantro, and peanuts.

Kiwi Mojo Makes 1 pint INGREDIENTS 1 container Kiwi Reàl Juice of 2 oranges 3 tablespoons extra-virgin olive oil Juice of 1 lime 1 teaspoon finely chopped fresh oregano 1 small shallot, finely minced 1/2 teaspoon kosher salt 5 cloves garlic, minced DIRECTIONS 1.

Combine all ingredients and mix well. Refrigerate until ready to use.

2. Serve with pork, chicken, and seafood.

Thai Mango Sauce Makes 8 cups INGREDIENTS 2 cups soy sauce 1 cup fish sauce 1 cup Mango Reàl 1 cup fresh lime juice 3 fresh mangoes, chopped 1 cup rice wine vinegar

1/2 cup sesame oil 1 habanero chile, chopped Fresh mint, for serving Fresh cilantro, for serving Chopped peanuts, for serving

DIRECTIONS 1.

Purée soy sauce, fish sauce, Mango Reàl, lime juice, mangoes, vinegar, sesame oil, and habanero in a blender.

2. Serve on grilled shrimp, chicken, or salmon. Top with fresh mint, cilantro, and peanuts.

Spicy Guava BBQ Sauce Makes 1 pint INGREDIENTS 1 container Guava Reàl 2 tablespoons canola oil 1 medium onion, finely chopped 4 cloves garlic, finely chopped 3 bay leaves 2 Tablespoons salt

1/3 cup ketchup 3 fresh guavas, peeled and seeded 1/4 cup apple cider vinegar 1 small Scotch bonnet or habanero chile, chopped 1 teaspoon Worcestershire sauce

DIRECTIONS 1.

Combine all ingredients in a saucepot, bring to a simmer, and cook for 5 minutes.

2. Remove bay leaves.

3. Purée and refrigerate.

Salads & Dressings Put a spin on your typical salad with bright and bold Reàl syrups. Try these combinations, and then get creative with swapping different syrups for even more flavorful fun.

Strawberry, Feta, & Tomato Salad Serves 4-6 INGREDIENTS

DIRECTIONS

2 heirloom tomatoes, diced 1 pint cherry tomatoes, halved 1 pint fresh strawberries, quartered 1/4 red onion, thinly sliced 1 cup crumbled feta cheese, plus more for garnish 1 cup Strawberry Reàl 1/4 cup balsamic vinegar Fresh mint, for garnish

Combine all ingredients.

2. Refrigerate for 20 minutes before serving.

3. Garnish with fresh mint, and more feta, if desired.

Grilled Peach & Prosciutto Salad Serves 4-6 INGREDIENTS For dressing: 1 container Peach Reàl 1/2 cup Dijon mustard 1 Tablespoon freshly ground pepper 1 Tablespoon salt Grated zest of 1 lemon Juice of 1 lemon 1/4 cup canola oil For salad: 1 lb fresh mozzarella balls per salad, sliced into ¼-inch slices 2 oz pistachios, chopped 2 oz prosciutto, sliced 4 oz mixed greens DIRECTIONS 1.

Whisk all dressing ingredients together except oil. Add oil slowly, whisking constantly. Refrigerate until ready to serve.

2. Assemble salad ingredients on individual plates, and add ¼ cup dressing over the top of each.

Tropical Cobb Salad Serves 4-6 INGREDIENTS For dressing: 1 container Mango Reàl Juice of 2 limes 1 teaspoon curry powder 1 teaspoon salt 1 teaspoon chopped fresh ginger 1/2 cup rice wine vinegar 1/4 cup canola oil

For salad: 4 boneless skinless chicken breasts, cooked and sliced 2 heads romaine or 4 heads Little Gem lettuce, chopped 1/2 red onion, sliced 1 fresh mango, diced 2 pints cherry tomatoes, halved 2 avocados, diced 1/2 jicama, diced 6 basil leaves, torn 6 mint leaves, torn

DIRECTIONS 1.

Mix dressing ingredients in blender for 10 seconds.

2. Combine salad ingredients in a large bowl, and dress. 3. Serve family-style or portion into individual bowls.

Blueberry & Kale Salad Serves 4-6 INGREDIENTS For dressing: 1 container Blueberry Reàl 1/2 cup white wine vinegar 1/4 cup canola oil 1 teaspoon freshly ground pepper 1 teaspoon salt

For salad: 2 bunches baby kale, cleaned and stems removed 1/2 cup edamame 1/2 cup sunflower seeds I pint fresh blueberries 1/4 red onion, thinly sliced 1/2 cup crumbled feta cheese

DIRECTIONS 1.

Combine dressing ingredients, mixing well.

2. Toss salad ingredients gently in a large bowl.

3. Divide into individual servings, topping with ¼ cup dressing on each.

Strawberry Vinaigrette Makes 1 cup INGREDIENTS ½ cup Strawberry Reàl ½ cup unsweetened rice wine vinegar ½ teaspoon salt ½ teaspoon freshly ground pepper DIRECTIONS 1.

Whisk all ingredients together.

2. Serve on a spinach salad with fresh strawberries.

Apple Fruit Salad Serves 4-6 INGREDIENTS 1 Granny Smith apple, cored and diced 1 Honeycrisp apple cored, and diced 1 cup grapes 1 cup diced pineapple 1 cup diced peach 2 cups diced pear

1 cup whipped cream 1 cup Crisp Apple Reàl 1/4 cup milk Maraschino cherries, for garnish Mint, for garnish

DIRECTIONS 1.

Combine all fruit except cherries in a large bowl. In a small bowl, combine the milk and Crisp Apple Reàl. Fold the milk mixture into the fruit, and refrigerate until chilled.

2. Divide among individual bowls and top with whipped cream, a cherry, and a sprig of mint.

Mango Lime Vinaigrette Makes 1 cup INGREDIENTS

DIRECTIONS

½ cup Mango Reàl Juice of 2 limes ¼ cup unsweetened rice wine vinegar 1/2 teaspoon salt

Whisk all ingredients together.

2. Try serving this with grilled salmon or chicken over couscous with raisins, almonds, and cilantro; or spicy grilled shrimp; or jicama and mango salad with strawberries, oranges, and cucumber.

Raspberry Yogurt Dressing Serves 4-6 INGREDIENTS 2 cups Raspberry Reàl 2 cups plain yogurt 2 Tablespoons red wine vinegar 1 teaspoon salt Grated zest of 1 lemon Juice of 1 lemon Fresh raspberries, for garnish DIRECTIONS 1.

Purée all ingredients in a blender until thoroughly mixed.

2. Serve with a salad and grilled chicken or duck, and garnish with fresh raspberries.

Raspberry Vinaigrette Serves 4-6 INGREDIENTS

DIRECTIONS

¼ cup Raspberry Reàl ½ cup unsweetened rice wine vinaigrette 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper ¼ cup canola oil

Add all ingredients, except the oil, to bowl or blender. Mix well, slowly adding the oil.

2. Serve with spinach and apple salad with blue cheese, Marcona almonds, and golden raisins; or roasted beets with feta, arugula, and oranges.

Black Cherry Vinaigrette Makes 1 cup INGREDIENTS

DIRECTIONS

½ cup Black Cherry Reàl ½ cup unsweetened rice wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper

Whisk all ingredients together.

Peach Vinaigrette Makes 1 cup INGREDIENTS ½ cup Peach Reàl ½ cup unsweetened rice wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper DIRECTIONS 1.

Whisk all ingredients together.

2. Try serving this with spinach and apple salad with blue cheese, marcona almonds, and golden raisins; or roasted beets with feta, arugula, and oranges.

Snacks & Appetizers These dishes are made for conversation, and so is Reàl. You can proudly serve these starters backed by our pure, high-quality ingredients.

Blackberry Mascarpone Flatbread Serves 4-6 INGREDIENTS

DIRECTIONS

For flatbread: 1 ½ teaspoons active dry yeast ½ teaspoon honey ½ teaspoon sugar 1 cup warm water 2 cups all-purpose flour, plus more for rolling 2 teaspoons sea salt 2 teaspoons olive oil

For topping: 2 cups mascarpone, at room temperature 2 cups Blackberry Reàl 1 Tablespoon butter, at room temperature 1 pint fresh blackberries 1 teaspoon sea salt Fresh mint, for garnish

Make the flatbread: Place yeast, honey, sugar, and warm water in a small bowl, and mix well. Let sit at room temperature for 5 minutes, until bubbly.

2. In a separate mixing bowl, combine flour and salt. Make a well in the flour. Slowly add the yeast mixture to the well, and mix thoroughly with your hands. 3. Place the dough on a wooden board lightly dusted with flour. Knead with your hands until smooth, about 4 minutes. Form the dough into a ball. Grease a large bowl with the oil, then add the dough. Cover with plastic wrap and let sit in a warm area for 1 hour, until doubled in size. 4. Preheat the oven to 500ºF. Cut the dough into 6–8 pieces. Roll each out to a ¼-inch thickness. 5. Combine the mascarpone and Blackberry Reàl; set aside.

6. Place flatbreads on a baking sheet. Spread 1 teaspoon butter on each dough, and bake for 3 minutes.

7. Spread 1/4 cup of the cheese mixture onto each dough and bake an additional 3 minutes. 8. Top with fresh blackberries and a sprinkle of sea salt, and serve garnished with fresh mint.

Apple & Cream Cheese Flatbread Serves 4-6 INGREDIENTS 2 apples, peeled, cored, and sliced 2 Tablespoons butter 1/4 cup dark rum 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon sea salt 1 cup Crisp Apple Reàl 2 (8 oz) packages cream cheese, softened Frozen pizza dough (or fresh dough, recipe follows) 2 Tablespoons chopped walnuts DIRECTIONS 1.

Preheat the oven to 500ºF.

2. Sauté the apples with butter, rum, cinnamon, nutmeg, and salt for 2 minutes. 3. Add Crisp Apple Reàl and continue simmering for 5 minutes, until apples are just tender.

4. Bake dough on a sheet pan for 3 minutes.

5. Spread cream cheese onto pizza dough and top with apple mixture. 6. Bake another 3 minutes. Top with walnuts before slicing.

Kiwi Cucumber Strawberry Salsa Serves 4-6 INGREDIENTS 3 fresh kiwis, peeled and diced 3 fresh strawberries, diced 1 cucumber peeled, seeded, and diced 2 serrano chiles, diced 1 Tablespoon diced red onion

2 Tablespoons chopped fresh cilantro Juice of 1 lime 1 teaspoon salt 2 tablespoons Kiwi Reàl 1 Tablespoon olive oil

DIRECTIONS 1.

Mix all ingredients together, and refrigerate at least 30 minutes before serving.

2. Serve with grilled salmon with quinoa, or grilled chicken or mahi mahi tacos.

Charred Pineapple Salsa Serves 4-6 INGREDIENTS

Green Apple Celery Salsa Serves 4-6 INGREDIENTS 1 Granny Smith apple peeled and diced 2 stalks celery, peeled and diced 1 serrano chile, diced 1 Tablespoon diced red onion Juice of 2 limes Juice of 1 lemon Grated zest of 1 lemon 1/2 Tablespoon salt 1/4 cup chopped fresh cilantro 1/4 cup Crisp Apple Reàl

4 slices fresh pineapple ¼ cup Piña Reàl Juice of 1 lime 2 fresh jalapeño peppers, diced 2 tomatoes, diced 2 Tablespoons diced red onion 1/2 cup chopped fresh cilantro 1 teaspoon salt DIRECTIONS 1.

Grill pineapple slices for 3 minutes on a hot grill or cast iron pan.

2. Core and dice pineapple slices, then mix all ingredients together.

3. Serve with spicy grilled shrimp or coconut shrimp, or sesame-soy salmon or chicken.

DIRECTIONS 1.

Mix all ingredients together, and refrigerate at least 30 minutes before serving.

2. Serve with grilled chicken or fish over wild rice.

Mango & Fermented Chile Wings Serves 4-6 INGREDIENTS 1 container Mango Reàl 1/2 cup gochujang paste 1 teaspoon soy sauce 1 Tablespoon rice wine vinegar 1 teaspoon salt 4 oz vegetable oil

3-5 chicken wings per person 1/4 cup chopped scallions 1 Tablespoon toasted sesame seeds 1/4 cup chopped roasted peanuts 3 radishes, julienned 1/4 cup chopped cilantro

DIRECTIONS 1.

Combine Mango Reàl, gochujang, soy sauce, vinegar, and salt. Store in refrigerator if not using right away.

2. Heat the oil in a deep pot to 350ºF. Fry wings for 10 minutes until crispy and cooked through.

3. Toss with sauce, scallions, sesame seeds, and peanuts. Serve topped with julienned radish and cilantro.

Jerk Wings with Guava Scotch Bonnet Sauce Serves 4-6 INGREDIENTS 1 container Guava Reàl 1 Scotch bonnet pepper, veins and seeds removed, finely chopped 1 teaspoon salt Juice of 1 lime 1 teaspoon Dijon mustard 1 Tablespoon apple cider vinegar 4 oz vegetable oil 3-5 chicken wings per person 1/2 cup jerk seasoning Chopped scallions, for serving Chopped cilantro, for serving DIRECTIONS 1.

Combine Guava Reàl, Scotch bonnet pepper, salt, lime juice, mustard, and vinegar. Store in refrigerator if not using right away.

2. Heat the oil in a deep pot to 350ºF. Fry wings for 10 minutes, until crispy and cooked through. 3. Toss with jerk seasoning, then drizzle with Guava Reàl sauce. 4. Garnish with scallions and cilantro. Serve more sauce on the side for dipping.

Pumpkin Empanadas Serves 4-6 INGREDIENTS 1/2 cup golden raisins 1/2 cup chopped pecans 1/2 tablespoon butter 1 small pie pumpkin, roasted, or 1 (15.5 oz) can of pumpkin 1 cup Pumpkin Reàl, plus more for drizzling 1/4 teaspoon salt 1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg 1 pack Goya empanada dough (can make homemade empanada/pie dough and cut into twelve 6-inch circles) Melted butter, for brushing Ice cream or whipped cream, for serving Fresh mint, for garnish Grated nutmeg, for garnish

DIRECTIONS 1.

Sauté raisin and pecans in butter for 1 minute.

2. Stir in the pumpkin, Pumpkin Reàl, salt, cinnamon, and nutmeg and cook for another minute. Refrigerate mixture until fully chilled.

3. Preheat oven to 350ºF. Place 1 tablespoon filling just off-center on each empanada dough. 4. Fold dough over filling and pinch edges with a fork to seal.

5. Place empanadas on a sheet pan, brush with melted butter, and bake for 10–15 minutes, until golden brown.

6. Drizzle with a little Pumpkin Reàl and serve with ice cream or whipped cream. Garnish with fresh mint and grated nutmeg.

Apple Brie Empanadas Serves 4-6 INGREDIENTS

DIRECTIONS

2 Granny Smith apples, peeled, cored, and diced 1/2 tablespoon butter 1/4 cup bourbon 1 small wheel of brie cut into 2 oz pieces 1 cup Crisp Apple Reàl 1/4 cup raisins 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 pack Goya empanada dough (or homemade empanada/pie dough cut into 6-inch circles) Melted butter, for brushing Ice cream, for serving (optional) Whipped cream, for serving (optional) Fresh mint, for garnish

Sauté apples with butter for 3 minutes; Remove from heat, add bourbon, and carefully light on fire from the edge of the pan. When flame burn has burned off, continue cooking for 1 minute.

2. Add the rest of the ingredients (except dough) and cook for another 3 minutes.

3. Strain and reserve both liquid and apple mixture in separate bowls. Refrigerate apple-raisin mixture until fully chilled.

4. Preheat oven to 350ºF. Lay out a dough circle on a sheet pan, add 1 tablespoon filling and a piece of brie; fold in half, and pinch with a fork to seal. Repeat with remaining dough and filling.

5. Brush with melted butter, and bake for 10–15 minutes, until golden brown. 6. Drizzle with cooking liquid and serve with ice cream or whipped cream and fresh mint.

Blackberry Cream Cheese Quesadilla Serves 4-6 INGREDIENTS

DIRECTIONS

1–2 cups Blackberry Reàl 16 oz cream cheese Grated zest of 2 lemons 1/4 cup butter, softened 1 pint fresh blackberries 1 pack of 12-inch flour tortillas

In a mixing bowl, combine Blackberry Reàl, cream cheese, and lemon zest; mix well.

2. Spread 3–4 Tablespoons of the blackberry-cream cheese mix on each tortilla, not going over the edge. Fold in half. 3. In a cast iron skillet over medium heat, melt 1 Tablespoon butter. Place a quesadilla in skillet and cook until golden brown on both sides. Repeat with remaining quesadillas.

4. Add the fresh blackberries and ½ cupf Blackberry Reàl to a bowl and mix. Garnish quesadillas with the mixture.

Mains & Sides This is the main event, and Reàl can play a supporting role or be the star of several savory creations.

Grilled Blueberry Glazed Quail Serves 4-6 INGREDIENTS 8 ea semi boneless quail For marinade: 1 Tablespoon chipotle Juice of 1 lemon 1 Tablespoon olive oil 1 Tablespoon Blueberry Reàl 1 teaspoon salt 1 teaspoon freshly ground pepper 2 sprigs rosemary

For blueberry glaze: 1 container Blueberry Reàl minus 1 Tablespoon used in marinade 1 pint fresh blueberries 2 shallots, sliced ½ cup apple cider vinegar Juice of 1 lemon Grated zest of 1 lemon 1 teaspoon salt 1 teaspoon freshly ground pepper

DIRECTIONS 1.

Combine the marinade ingredients in a large bowl or container. Add quail, cover, and place in the refrigerator to marinate quail overnight.

2. For the glaze, simmer all ingredients for 5 minutes. Strain and keep warm.

3. Remove quail from the marinade and brush each with blueberry glaze.

Cook on wood or charcoal grill for about 3 minutes on each side, until cooked through. Brush with more blueberry glaze while cooking.

5. Serve over basmati rice with green onions and almonds, or over salad greens with more glaze, toasted almonds, and red onions.

Guava Glazed Lamb Ribs Serves 4-6 INGREDIENTS 1 container Guava Reàl 1 Tablespoon Dijon mustard 1 Tablespoon salt 1 Tablespoon minced fresh ginger ¼ cup white wine vinegar Juice of 1 lemon Grated zest of 1 lemon Lamb ribs DIRECTIONS 1.

Combine all ingredients except juice and zest of lemon and the lamb.

2. Bring to a boil and then immediately lower to a simmer. Simmer for 5 minutes while stirring. *This glaze is also tasty with pork or chicken.

Pineapple Rosemary Baked Ham Serves 4-6 INGREDIENTS 1 fully cooked 3-5 pound bone-in ham 1 container Piña Reàl 1 can ginger beer Juice of 2 oranges 1 Tablespoon chopped rosemary DIRECTIONS 1.

Preheat the oven to 325ºF.

2. Use a sharp knife to score a diamond pattern about ¼ inch deep all over the ham. 3. Combine the remaining ingredients.

4. Place ham in an oven bag with the marinade. 5. Tie end of bag. Poke a couple holes on top and bake for 2 hours.

Chipotle Apple Glazed Pork Loin Serves 4-6 INGREDIENTS

DIRECTIONS

2-pound boneless pork loin or 4-6 pork chops

For glaze: 1/4 cup chipotle in adobo 1/2 cup Crisp Apple Reàl Juice of 3 limes 1 Tablespoon salt 1/2 Tablespoon freshly ground pepper 1 Tablespoon olive oil

2. Set aside 2 Tablespoons glaze; cover and refrigerate the rest. With a pastry brush, coat pork loin with the reserved 2 Tablespoons glaze.

Mix all marinade ingredients together.

3. Cover pork loin, and refrigerate for 4–6 hours. 4. Preheat the oven to 350ºF. Sear or grill pork loin until golden brown, then transfer to a sheet tray or roasting pan. 5. Bake for 30 minutes or to an internal temperature of 155ªF.

6. Brush another 2 Tablespoons glaze onto the pork, and return to oven for 5–10 minutes, or until the meat reaches an internal temperature of 160ªF. 7. Let rest for 5 minutes and then slice.

8. Serve with more glaze on the side.

Lychee Habanero Chicken Serves 4-6 INGREDIENTS

DIRECTIONS

1 fresh habanero pepper 1/2 cup apple cider vinegar 1 teaspoon salt Juice of 1 lime 1 cup Lychee Reàl

Cut habanero in half and add both halves to a saucepot with vinegar and salt. Bring to a boil, and reduce by half.

2. Let cool completely in refrigerator.

3. Add lime and Lychee Reàl, and mix to combine.

4. Add to chicken wings with chopped peanuts, green onions, and chopped cilantro for amazing wings, or grill or sauté a chicken breast and serve with same ingredients over rice.

Grilled Mahi Mahi with Kiwi & Orange Salsa Serves 4-6 INGREDIENTS 1 cup Kiwi Reàl 1 cup peeled and diced kiwi 1 cup orange supremes (peeled and cut from membrane) Juice of 1 lime 1 diced jalapeño 2 Tablespoons diced red onion 1 teaspoon salt TK mahi mahi fillets 1/4 cup roughly chopped cilantro, for garnish DIRECTIONS 1.

Combine all ingredients except fish and cilantro, and refrigerate for 1 hour.

2. Grill mahi mahi and serve over rice or sliced in warm corn tortillas. 3. Top with kiwi salsa, and garnish with fresh cilantro.

Crispy Sweet Potatoes Serves 4-6 INGREDIENTS

DIRECTIONS

1 cup Pumpkin Reàl 1/4 cup pure maple syrup 1 Tablespoon apple cider 1 teaspoon salt 1 teaspoon freshly ground pepper 2 sweet potatoes 1 orange 2 cups rice flour 3 cups canola oil 1 pint ricotta cheese Macadamia nuts, for garnish

Preheat the oven to 400ªF. Mix Pumpkin Reàl, maple syrup, apple cider, salt, and pepper together and refrigerate.

2. Meanwhile, roast sweet potatoes for 45 minutes. Cool completely in refrigerator. 3. Peel the orange and remove supremes (fruit between membrane) with a sharp knife.

4. Slice chilled sweet potatoes, and toss in rice flour.

5. Heat the oil in a pot over mediumhigh heat to 350ªF. Fry the sweet potato slices for about 2 minutes, until crispy. 6. Divide ricotta among serving plates (2-3 tsp per plate), then set sweet potatoes on top. Drizzle with Pumpkin Reàl–maple glaze. Arrange orange supremes on top and sprinkle with macadamias.

Desserts Top a simple sundae, or do something more decadent. Add Reàl to any cake batter, pie, bread pudding and more. Here are a few ways to start.

Banana Pudding Serves 4-6 INGREDIENTS

DIRECTIONS

1 cup Banana Reàl 3 Tablespoons all-purpose flour Pinch of salt 1 large egg 3 large egg yolks2 cups whole milk 1/2 teaspoon vanilla extract 3 medium ripe bananas, sliced 30 to 40 vanilla wafers Whipped cream, for serving

In a saucepan, whisk together Banana Reàl, flour, and salt.

2. Whisk in the whole egg and 3 yolks, then stir in the milk. 3. Cook over low heat, stirring often, until the mixture thickens, about 10 minutes. Remove from heat and stir in the vanilla; let cool.

4. In a serving bowl, add the mixture in layers with bananas, wafers, and pudding. 5. Refrigerate for 4 hours. Serve topped with whipped cream.

Coconut Chocolate Chip Sorbet Serves 4-6 INGREDIENTS

DIRECTIONS

1 container of Coco Reàl 1 (13.5 oz) can coconut milk 1 cup shredded coconut 1/2 cup mini chocolate chip morsels

Purée Coco Reàl, coconut milk, and shredded coconut in a blender.

2. Pour into an ice cream maker and add chocolate chips. 3. Freeze in ice cream maker following manufacturer’s directions.

Piña Colada Smoothie Serves 4-6 INGREDIENTS ¼ cup Coco Reàl ¼ cup Piña Reàl 1 cup fresh or frozen pineapple chunks 1 cup coconut milk Juice of 1 lime 1/2 cup ice 1 scoop vanilla ice cream or coconut yogurt (optional) DIRECTIONS 1.

Blend all ingredients in a blender for 30 seconds.

2. Optional: Add 1 scoop vanilla ice cream or coconut yogurt for a more rich smoothie if desired.

Blueberry Yogurt Pops Serves 4-6 INGREDIENTS

DIRECTIONS

1 container Blueberry Reàl 1 cup fresh blueberries, smashed 2 cups plain Greek yogurt Granola, pulverized in blender or food processor (optional)

Whisk the Blueberry Reàl and smashed blueberries into the yogurt.

2. Pour into freezer-pop molds and freeze for about an hour, until frozen solid.

3. If desired, after unmolding, dredge in your favorite pulverized granola.

Passion Fruit Mousse Serves 4-6 INGREDIENTS

DIRECTIONS

1 container Passion Reàl 1 quart heavy cream 1 pinch salt ¼ cup frozen passion fruit, or juice from 1 fresh passion fruit 1 Tablespoon gelatin Whipped cream, for serving Fresh mint, for garnish

Combine Passion Reàl, cream, salt, passion fruit juice, and gelatin in a pot and bring to a boil; lower heat and simmer for 2 minutes.

2. Pour into individual dessert bowls or cups. 3. Refrigerate for at least 8 hours, or until completely set.

4. Garnish with whipped cream and fresh mint.

Coconut Flan Serves 4-6 INGREDIENTS

DIRECTIONS

1/2 cup sugar 1/4 cup water 12 egg yolks, beaten 1 (14 oz) can coconut milk 1/2 cup evaporated milk 1 ¾ cups Coco Reàl 1 Tablespoon vanilla extract

Preheat oven to 350ºF. In a medium saucepan over medium-low heat, melt sugar and water until liquefied and golden in color.

2. Pour syrup into individual 6–8oz ramekins, turning to evenly coat the bottoms and sides. Set aside.

3. In a large bowl, beat eggs, coconut milk, evaporated milk, Coco Reàl, and vanilla until smooth. 4. Pour egg mixture into ramekins. Cover each with aluminum foil.

5. Place ramekins in a baking pan and fill the pan with 1 inch hot water. 6. Bake for 1 hour, until just set. Refrigerate overnight.

Strawberry Tres Leches Serves 4-6 INGREDIENTS 1 pint fresh strawberries, sliced 1 cup white balsamic vinegar 1 cup Strawberry Reàl 4-6 individual tres leches cakes or sponge cakes Whipped cream Fresh mint, for garnish DIRECTIONS 1.

Combine strawberries, vinegar, and Strawberry Reàl and let sit for 10 minutes before serving.

2. Place 2 Tablespoons whipped cream then 3 Tablespoons macerated strawberries on each cake. 3. Garnish with fresh mint.

Passion Fruit Honey Pistachio Gelato Serves 4-6 INGREDIENTS

DIRECTIONS

1 container Passion Reàl 1 teaspoon vanilla extract 1/2 cup honey 2 cups half-and-half 1 cup cream 6 egg yolks, beaten 1/2 cup pistachios, finely chopped

In a medium pot, bring the Passion Reàl with the vanilla, honey, halfand-half, and cream to a simmer.

2. Gradually mix the hot liquid into the egg yolks—very slowly—ensuring that the eggs do not curdle. 3. Whisk mixture over the top of a double boiler over medium-low heat for 15 minutes, or until the mixture coats the back of a spoon. 4. Pour mixture through a sieve, and chill in the refrigerator until it reaches 40ªF or colder. 5. Pour chilled mixture into an ice cream maker, and freeze according to manufacturer’s directions.

Pisco Sour Sorbet Serves 4-6 INGREDIENTS 1 container Agave Reàl 1 cup fresh lime juice 1/4 cup fresh lemon juice 1/2 cup Pisco Dash of salt DIRECTIONS 1.

Lychee Rosé Wine Sorbet Serves 4-6 INGREDIENTS 1 container Lychee Reàl 1 (20-oz) can lychees in syrup Juice of 1 lemon 1 cup rosé wine Dash of salt 1 drop red food coloring DIRECTIONS 1.

Purée all ingredients.

2. Freeze in an ice cream maker following manufacturer’s directions.

Puree all ingredients.

2. Freeze in an ice cream maker following manufacturer’s directions.

Bourbon Cherries Serves 4-6 INGREDIENTS

DIRECTIONS

1 cup bourbon 1 cup Black Cherry Reàl 1 cup fresh black cherries

Bring bourbon to a boil, turn off heat, and carefully flambé by lighting on fire at the edge of the pot.

2. Add Black Cherry Reàl, return to heat, and simmer for 3 minutes.

3. Refrigerate until chilled. Add fresh cherries.

Banana Caramel Serves 4-6 INGREDIENTS

DIRECTIONS

2 cups heavy cream 1 cinnamon stick 1 teaspoon vanilla extract 2 containers Banana Reàl Pinch of sea salt

Bring heavy cream, cinnamon stick, and vanilla to a simmer. Cook for 5 minutes.

2. Remove cinnamon stick. Add Banana Reàl and sea salt, and continue simmering for another 5 minutes. 3. Refrigerate until serving.

Raspberry Granita Serves 4-6 INGREDIENTS 4 pints fresh raspberries 4 cups water 2 cups Raspberry Reàl DIRECTIONS 1.

Place raspberries in bowl of a food processor, and process until smooth. If an extra-smooth sorbet is desired, press puréed raspberries through a fine sieve to remove seeds.

2. Whisk together puréed raspberries, water, and Raspberry Reàl.

3. Pour mixture into a baking dish or half sheet tray. Cover and freeze until solid, 6 to 8 hours. 4. To make a coarsely textured granita, use a fork to scrape frozen purée into small crumbs. For a silky sorbet, transfer frozen purée to a food processor and process until smooth.

Pineapple Upside Down Cake Makes one 12-inch single layer cake INGREDIENTS

DIRECTIONS

12 Tablespoons unsalted butter, softened, divided 1/4 cup firmly packed light brown sugar 7 slices canned pineapple, juice reserved 1 1/4 cups Piña Reàl 13 maraschino cherries 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1/2 cup heavy cream 1/2 cup reserved pineapple juice

Preheat the oven to 350ºF.

2. Melt 4 Tablespoons butter over medium-high heat in a 12-inch cast iron skillet. Remove from heat and sprinkle the brown sugar evenly over the butter. 3. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a cherry into the center of each pineapple ring. 4. Combine the flour, baking powder, baking soda, and spices in a bowl.

5. Beat the remaining 8 Tablespoons butter with the eggs, cream, pineapple juice, and 1 cup Piña Reàl together in a separate bowl. 6. Combine the two and mix until smooth.

7. Pour the batter over the pineapple layer, spreading it out evenly. 8. Bake for 30–40 minutes, until a toothpick inserted in the middle comes out clean.

9. Run a knife around the edge to loosen, then carefully invert onto a serving plate.

Guava & Raisin Bread Pudding Serves 4-6 INGREDIENTS

DIRECTIONS

1 stick butter, melted and cooled, plus butter for pan 1 baguette torn or cut into 1-inch pieces 4 cups heavy cream 1 container Guava Reàl 3 eggs 1 teaspoon vanilla extract 1 cup golden raisins 1/2 cup white chocolate chips

Preheat oven to 350ºF. Grease a 9-inch casserole pan with butter.

2. In a large bowl, combine all ingredients. Mixture should be the consistency of oatmeal. 3. Pour into prepared pan. 4. Bake for 1 hour.

Carrot Ginger Cake Serves 4-6 INGREDIENTS

DIRECTIONS

For cake: Butter for pans 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 cup Ginger Reàl 3 large eggs 1 1/2 cups canola oil 2 cups finely grated carrots 1 teaspoon vanilla extract 1 cup Pineapple Reàl 1 cup sweetened shredded coconut 1 cup chopped nuts

For cream cheese frosting: 6 oz cream cheese, softened 6 tablespoons butter, softened 3 cups confectioners’ sugar 1 teaspoon vanilla extract

Preheat oven to 350ªF. Grease two 8-inch round cake pans with butter.

2. For the cake, combine flour, cinnamon, baking soda, and salt in a bowl. Combine the remaining ingredients in a separate bowl. Stir the dry ingredients into the wet ingredients. Pour into prepared pans and bake for 1 hour. Cool completely on a rack. 3. For the frosting, combine all ingredients with an electric mixer until smooth and spreadable.

4. Place one cake layer on a platter and spread the top with frosting. Add the other layer, and spread top and sides with remaining frosting. Refrigerate until ready to serve.

Flavor index AGAVE 19 Agave Habanero Glaze 82 Pisco Sour Sorbet BANANA 15 Banana French Toast 73 Banana Pudding 83 Banana Caramel BLACK CHERRY 25 Black Cherry Red Wine Sauce 46 Black Cherry Vinaigrette 83 Bourbon Cherries BLACKBERRY 17 Blackberry Waffles 49 Blackberry Mascarpone Flatbread 59 Blackberry Cream Cheese Quesadilla BLUEBERRY 05 Ultimate Blueberry Swirl Pancakes 09 Blueberry Smoothie 39 Blueberry & Kale Salad 61 Grilled Blueberry Glazed Quail 76 Blueberry Yogurt Pops COCO 13 Coconut Macadamia Granola with Passion Fruit Yogurt 28 Thai Coconut Sauce 74 Coconut Chocolate Chip Sorbet 75 Piña Colada Smoothie 78 Coconut Flan

CRISP APPLE 03 Apple Raisin French Toast 16 Apple Waffles 42 Apple Fruit Salad 51 Apple Cream Cheese Flatbread 53 Green Apple Celery Salsa 58 Apple Brie Empanadas 66 Chipotle Apple Glazed Pork Loin GINGER 06 Ginger Snap Smoothie 21 Ginger Buerre Blanc 89 Carrot Ginger Cake GUAVA 33 Spicy Guava BBQ Sauce 55 Jerk Wings with Guava Scotch Bonnet Sauce 62 Guava Glazed Lamb Ribs 88 Guava & Raisin Bread Pudding KIWI 31 Kiwi Mojo 52 Kiwi Cucumber Strawberry Salsa 69 Grilled Mahi Mahi with Kiwi & Orange Salsa LYCHEE 27 Lychee Lemongrass Syrup 68 Lychee Habanero Chicken 82 Lychee Rosé Wine Sorbet MANGO 25 Spicy Mango Cream 32 Thai Mango Sauce 38 Tropical Cobb Salad 43 Mango Lime Vinaigrette 54 Mango & Fermented Chile Wings

PASSION 13 Coconut Macadamia Granola with Passion Fruit Yogurt 26 Spicy Passion Fruit Cream 77 Passion Fruit Mousse 80 Passion Fruit Honey Pistachio Gelato PEACH 07 Peaches & Cream Smoothie 20 Peach Apple Butter 37 Grilled Peach & Prosciutto Salad 47 Peach Vinaigrette PIÑA 53 Charred Pineapple Salsa 65 Pineapple Rosemary Baked Ham 75 Piña Colada Smoothie 86 Pineapple Upside Down Cake

PUMPKIN 12 Pumpkin Waffles 12 Pumpkin Coffee Smoothie 22 Bourbon Chipotle Pumpkin Sauce 56 Pumpkin Empanadas 70 Crispy Sweet Potatoes RASPBERRY 44 Raspberry Yogurt Dressing 44 Raspberry Vinaigrette 85 Raspberry Granita STRAWBERRY 10 Strawberry Crêpes 24 Strawberry White Balsamic 35 Strawberry, Feta, & Tomato Salad 40 Strawberry Vinaigrette 79 Strawberry Tres Leches

Reàl started as a craft cocktail ingredient, but these pure syrups are perfect for blending, baking, glazing, grilling, and so much more. What would usually take hours of labor and pounds of fruit is now a simple squeeze. Beyond its business benefits, Reàl sparks new creativity as a high-quality ingredient that chefs at all levels pour with pride. “As chefs, we like to source these amazing ingredients and make everything in-house. I don’t feel guilty about using Reàl because it’s still just pure cane sugar and fresh fruit.” — Award-Winning Chef Anthony Lamas

American Beverage Marketers P.O. BOX 347 New Albany, IN 47151 (812) 944-3585