Using Sauces (Thai Peanut & Maple Honey Mustard) at a Show.....

[Lisa/ChefBear]

Hi all,
I've got a bottle of each of these and want to take to a fundraiser (or 2) that I've got this upcoming week. I'm supposed to be doing a dessert show at one for Girl Scout Troop, but wanted to throw in something for the adults.

How or what can I make quickly and inexpensively to go with these, but that will also SELL these??

Thanks,

Lisa

 

[Maragib]

My sister keeps suggesting I add a little oil the the Thai Peanut and make a chinese chicken salad, haven't done it yet but you could try it. Make the pork in the DCB and mix the honey mustard in instead of BBQ sauce. Just my 2 cents. Mara

 

[Pedey]

I fried up a ham steak on the stoke top & used the silicone basting brush to baste on some of the Maple Honey Mustard last night. UNcooked I didn't care for the sauce. BUt fried onto the ham it was good.

 

[raebates]

At shows I usually just provide the bottles and something simple (right now that's pretzel chips) for dipping. You can always pour some over a brick of cream cheese and serve it with crackers.

 

[Wildfire]

Hi Lisa,Thank you for reaching out! It's great that you have the opportunity to showcase your products at a fundraiser. Since you have both a dessert show and an event for adults, I would suggest creating a dessert that can appeal to both groups. One idea could be to make a chocolate trifle using our Chocolate Mousse Mix and our Raspberry Syrup. It's easy to make and can be sold by the slice or as a whole dessert. You could also offer a non-alcoholic version for the Girl Scout Troop event and a spiked version for the adults.Another option could be to make mini cheesecakes using our Cheesecake Mix and top them with a drizzle of our Caramel Sauce or our Cherry Fruit Spread. They are quick to make and can be sold individually or in a pack.Whichever dessert you choose, make sure to have samples available for people to try. This will entice them to purchase the products and also allow them to taste how delicious they are. Good luck with your events!Best,

Pampered Chef Consultant