Wakaya Perfection Recipes by Chef William Sellner, Jr ...

[Pages:8]Wakaya Perfection Recipes by Chef William Sellner, Jr. Executive Chef at The International Polo Club of Palm Beach

Carrot Ginger Soup w/ Caramelized Fuji Apple & Cr?me Fraiche Recipe Yield: 6 people

2 lb. Organic Carrots (Medium dice) 1 ea. Leek * white part only*(Medium dice) 1ea. Spanish onion (Medium Dice) 1 ea. Fennel bulb (top, and core removed) 3 tbsp. Unsalted Butter* Plus 1tsp (Reserved)* 2 tbsp. Wakaya Perfection Ginger 32 oz. Organic Carrot Juice 2 ea. Fuji Apples (Cored, Medium Dice) 3 tbsp. Demarra Sugar 1 tsp. water 1/2 cup Cr?me Fraiche Wakaya Perfection Ginger Sea Salt White Pepper

1. Place Unsalted Butter into the warm saucepot over medium heat. 2. Add the carrots, onion, fennel and leeks. Cook till leeks and onions and the fennel become clear and the carrots start to become tender. 3. When this mixture is tender, add the carrot juice and bring to a simmer. Turn off. 4. Remove from the heat and add a little of the soup base to the blender. Make sure the speed is low and increasing the speed till the mixture is blended, thinning often with the soup liquid.

Season with Wakaya Perfection Ginger, salt, white pepper

Garnish 1. Place 1tsp butter in the same small saut? pan, add the apples, and the sugar and the water cook slowly till the apples caramelize. 2. Place soup in bowls garnish with the warm apples, and a dollop of cr?me fraiche.

Roasted Sweet Potato Hummus Yield: 4 people

8 cloves roasted garlic 2 tsp. Wakaya Perfection Fijian Ginger Sea Salt 2 ? cups Canned Chick peas 3 tbsp. Fresh Lemon Juice 3 tbsp. Fresh Blood Orange Juice 1 ea. Roasted Sweet Potato 2 tsp. Wakaya Perfection Ginger Powder 1/8 tsp. Cayenne Pepper 1 cup olive oil Saucepot Small saut? pan Food processor Rubber Spatula

1. Place chickpeas in a strainer and drain, at the same time place the sweet potato into a preheated 400 degree oven and bake for 33 min.

2. Place the garlic in a small saut? pan with the olive oil and place into a 400 degree preset oven, and roast roughly 12-15min or until golden. Remove let cool.

3. Place the chickpeas into the food processor and pulse till a paste forms adding the olive oil slowly creating a smooth texture, scraping down the sides often while also adding a little lemon and orange juice and part of the sweet potato pulp. Repeat this process till all ingredients are added.

4. Season with the sea salt, Wakaya Perfection ginger powder, cayenne.

Roasted Peach & Mango Vinaigrette with Ginger & Almonds Yield: 1quart

2 ea. Ripe Mangoes (cleaned & sliced) 1 ea. Ripe Peach or Nectarine (cleaned, &sliced) 3 tbsp. Whole Grain Mustard 3 tbsp. ground coriander ? tsp. ground fennel 1? tsp. ground turmeric 2 tbsp. Wakaya Ginger Powder 1 ea. Scotch Bonnet Pepper (Seeded, Minced) 5 tbsp. Organic Demarra Sugar 1cup grape seed oil ? cup almond oil ? cup Peach Nectar ? cup fresh lime juice 4 tbsp. Champagne vinegar

1. Preheat the oven to 300 degrees, and place the mangoes and peaches upon a sheet pan, and bake slowly till the fruit turns brown on the edges and dries slightly, Remove and cool 2. Next place almonds into a small pan and toast till golden brown. 3. Combine Peach nectar, mustard, and fruit and sugar in a blender, and start blender on low speed gradually increasing speed, then in a slow steady stream start to add the oils grape seed first then almond, thinning the vinaigrette with the lime juice. 4. Add all the spices and scotch bonnet at the end give one final pulse to incorporate, then add the champagne vinegar to balance the flavor.

Pineapple, Papaya, Ginger Curry Wing Sauce Yield: 6 cups

2 cups Fresh Pineapple 2 cups fresh Papaya 4 cloves fresh garlic 1 bunch cilantro Juice of 1 lime 3 ea. poblano pepper roasted and seeded 2 ea. Scotch Bonnet Peppers (1seeded and deveined) 2 tbsp. Wakaya perfection Ginger Powder (toasted) 2 tbsp. Madras Curry Powder (toasted) ? cup Cider Vinegar ? cup agave nectar ? stick Butter Sea Salt

1. Place the Poblano peppers into a preheated oven at 350 degrees and cook till the skin blisters, remove cool, and seed. 2. Seed and devein 1 ea. scotch bonnet pepper. Reserve. And toast the dry spices. 3. In a food processor add all the ingredients except vinegar, and agave nectar. 4. Pulse all ingredients till it takes on the appearance of a sauce, then at the end add the cider vinegar and agave nectar, season with salt. 5. When you get ready to make your wings melt butter lightly, add desired amount of sauce toss with the wings.

Ginger Mahi Tacos with Coconut Ginger Raita Yield: 4 people

Mahi Marinade 4 tbsp. white soy sauce 4 tbsp. rice wine vinegar 1 tsp. salt 1 tbsp. Wakaya Perfection Ginger Powder 2 tbsp. sugar 2 tbsp. granulated Sugar 12 oz. Mahi Filet (cut in strips) 12 ea. Soft Flour Tortillas

1. Combine all ingredients, and place flat dish and marinate fish at 30 min. turning the fish over after 15 min to marinate evenly.

Coconut Ginger Raita Yield: 3 cups

2 cups unsweetened coconut (freshly grated if possible) 4 tbsp. Wakaya Perfection Ginger Powder 5 cloves garlic (minced) ? bunch Cilantro (chopped) ? cup Plain Yogurt 2 ea. Thai chilies (1 ea. seeded) Salt (to taste)

Pan Seared Sri Lankan Shrimp with Ginger Broth Yield: 4 people

1 lb. shrimp (peeled& deveined) 6 cloves garlic (minced) 1 tsp. curry powder 3 tsp. canola oil

Ginger Broth 2 tbsp oil 1 ea. Spanish onion (medium diced) 2 ea. tomatoes (peeled & seeded, diced) 1 tbsp. Wakaya Perfection Ginger powder 1/8 tsp. ground cloves 1 ea. cinnamon stick 1/8 tsp. Cayenne Pepper 2 tbsp. Apple cider vinegar 2 tsp. D?marra Sugar ? cup Fish Stock (or Chicken Broth)

1. 15 min before preparing this dish marinate the shrimp with the three ingredients. 2. Heat a medium saut? pan over the heat, add the shrimp hard sear and remove. 3. Next add the oil and the onions and saut? till lightly golden. 4. Then add the ginger, cloves, Add cinnamon stick, tomatoes, vinegar and sugar. 5. Add the broth and simmer for roughly 4-5 min till reduced by half. 6. Add the shrimp and all juices that were with it simmer 3min more, season with cayenne for desired heat

Wakaya Perfection Beverage and Jam Recipes

The Bellinissima Recipe courtesy of Mattia Pastori, Mixologist VSY? M/Y Stella Maris 25 oz. blended white peaches 4 oz. raspberries 2 tsp. Wakaya Perfection Organic Ginger Powder 2 oz. sugar 7 fl oz. Spumante

1. Blend and mix everything with 3.5 oz. of Spumante. 2. Using a big jar full of ice, pour 2 oz. of this puree and water it with 3.5 oz. of Spumante

Wakaya Perfection Organic Ginger Ale 1 cup sparkling water ? tsp. Wakaya Perfection Organic Ginger Powder 2 squirts agave syrup mint sprigs

1. Add all ingredients in a shaker. 2. Shake well and pour into a tall glass over ice.

Wakaya Perfection Organic Ginger Tea 1 cup hot water ? tsp. Wakaya Perfection Organic Ginger Powder 1 lemon 1 tbsp. honey

1. Boil water. 2. Combine water, lemon juice and Wakaya Perfection Organic Ginger Powder in teacup. Add lemon wedge

Wakaya Perfection Fresh Mint/Organic Ginger Lemonade 1 shot cumquat or Bush lemon juice 1 shot sugar syrup 1 tsp. Wakaya Perfection Organic Ginger Powder 2 shots ice water Mint leaves

1. Pour all ingredients into shaker. 2. Shake and then pour into serving glass. Float lemon and serve. Wakaya Organic Ginger Cosmo 2 oz. Russian Standard Vodka 1 oz. Saint Germain Liqueur ? oz. Cointreau ? oz. White Cranberry Juice Dash of Lime Juice and Wakaya Perfection Ginger

1. Mix all ingredients into a cocktail shaker filled with ice and shake vigorously.

2. Strain into a martini glass.

Wakaya Perfection Organic Papaya Jam 3 cups mashed Red Hawaiian papaya 4 cups granulated sugar 2 ? tsp. Wakaya Perfection Organic Ginger Powder

1. Stir together all ingredients. 2. In a heavy-bottom soup pot over low heat, cook, stirring often to prevent sticking, until mixture has thickened and become jam-like, about 30?40 minutes. Let cool completely. 3. Transfer to sealed containers and refrigerate for up to 1 week.

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