New Products for the week of August 27th!
Domino Superfine Sugar
Well, August birthday celebration arrived and one of the birthday boy’s favorite foods is caramel corn so I took a little creative liberty and made Coconut-Curry-Caramel Corn. Well, I believe the flavors in this caramel corn definitely top my list for favorite caramel corns. The fact that the peanuts were candied in spices and coconut milk and browned added a whole new flavor element. Also, the addition of curry spices and toasted coconut mellowed out the usual overbearing sweetness of caramel corn. Enjoy I know that we sure did at Hometown!
Yield 18 Cups
1½ cups shredded coconut (991903)
2 cups peanuts (992504)
2 tablespoons well-shaken canned coconut milk (BK0401)
2 cups plus 2 tablespoons packed dark brown sugar, divided (NSU2250P
1 tablespoon grated lime zest
2 teaspoons kosher salt, divided (CQS030)
½ teaspoon cayenne pepper, divided (CQC017)
Nonstick cooking spray (992016)
18 cups popped popcorn (from about ¾ cup kernels)
1/4 teaspoon ground cumin (CQC094)
1 teaspoon black mustard seeds
1 teaspoon ground turmeric (CQT073)
½ teaspoon baking soda (991858)
½ teaspoon ground nutmeg (CQN061)
½ teaspoon paprika (CQP010)
¼ teaspoon ground cinnamon (CQC065)
2 sticks unsalted butter (880000)
½ cup light corn syrup (992601)
Preheat the oven to 250°. Spread the coconut on a rimmed baking sheet and place it in the oven and cook, stirring once or twice, until the coconut is toasted and golden, about 8 minutes. Set aside to cool.
While the coconut toasts and cools, make the candied peanuts: In a small bowl, combine the peanuts, coconut milk, 2 tablespoons of the brown sugar, lime zest, ½ teaspoon of the salt and ¼ teaspoon of the cayenne pepper. Transfer to a medium nonstick skillet set over medium high heat and cook, without stirring, until the nuts start to brown, about 2 minutes. Stir and continue to cook, stirring occasionally, until the peanuts are completely browned, about 5 minutes longer. (The pan may smoke slightly; this is okay.)
Transfer the mixture to a large plate and set aside to cool. When cool, use your fingers to break the mixture into smaller pieces.
Make the caramel corn: Spray an extra-large mixing bowl (don’t use plastic), rubber spatula, wooden spoon and 2 rimmed baking sheets with nonstick pan spray. Place the popcorn, candied peanuts and toasted coconut in the sprayed bowl.
In a small bowl, stir together the remaining 1½ teaspoons of salt, ground cumin, mustard seeds, turmeric, baking soda, nutmeg, paprika, remaining ¼ teaspoon of cayenne and cinnamon and set aside.
In a large saucepan set over medium-high heat, melt the butter with the remaining 2 cups brown sugar and the corn syrup. Stir occasionally with the greased rubber spatula until the butter is completely melted, then stir constantly until the bubbles in the mixture are thick and the caramel registers 255° on a candy thermometer, about 7 minutes. Remove from the heat and quickly stir in the spices.
Immediately pour the spiced caramel over the popcorn mixture, stirring with the greased wooden spoon until all of the popcorn is evenly coated.
Divide the mixture between the two baking sheets and spread each into an even layer. Bake 1 hour, stirring every 20 minutes to keep from burning.
Remove from the oven and cool to room temperature. Once cool, serve or pack into airtight bags; the caramel corn will remain fresh for up to four days.
Recipe adapted from Susan Feniger’s Street Food
Freda Buffalo Chicken Breast, Furmano Diced Tomatoes, Golden Sweet Corn, Garimark Grill Mark Chicken, Cotswold Cheese
Susan Notter Pastries-Chocolate Brownies & Fresh Lemon Bars
Date Run: September 4-28*
Item ID Description _ Pack Sale Price
559218 Bars-Brownies Chocolate Artisan Susan Notter 48/5oz $57.49/CS
559219 Bars-Lemon Fresh Susan Notter Pastries 48/4oz $49.63/CS
FRD392-2 Chicken-Breast Buffalo 6# Freda 2/CS $3.40/LB
553075 Chicken-Grill Mark Garimark 40/4oz $42.95/CS
990191 Corn-Whole Kernel #10 6/#10 $27.75/CS
CWEN080 Cotswold-DoubleGloucesterw/Onion & Chive 2/4# $6.95/LB
CWHO230 Gouda-Goat Natural Rind Lamarea Wheel** 1/10# $7.30/LB
990305 Tomatoes-Diced #10 Furmano 6/#10 $21.50/CS
BD5522 Degreaser-Liquid Citrus Heavy Duty 4/1Gal $17.95/CS
*While supplies last
**Special Order Products
***Promotions are only valid for non Wholesale Distributors
As product demand grew for baking ingredients we broadened our product line in order to meet our customer’s needs. One baking brand that we currently carry is Henry & Henry.
Henry & Henry helps customers transform desserts into flavor-filled delights! For industry-leading quality fruit and créme fillings and other specialty products, you will find no finer alternative. Their crown fillings have the highest fruit content and no high-fructose corn syrup. Henry & Henry’s product line continues to evolve and grow, so make sure to check out what is currently available.
Henry & Henry German Chocolate Icing,
Bavarian Creme and Lemon and Raspberry Pastry Filling
Item ID Description Pack
991964 Fill-Apricot 1/40#
991963 Fill-Apricot Bake 1/40#
NCF9080 Fill-Bavarian Creme 1/38#
NCF9081 Fill-Bavarian Creme Redi-Pak 12/2#
NCF9082 Fill-Chocolate Bavarian Creme Redi-Pak 12/2#
NCF9017 Fill-Cream Cheese 1/20#
991966 Fill-Cream Cheese Redi-Pak 12/2#
991960 Fill-Lemon Redi-Pak 12/2#
991961 Fill-Raspberry European 1/40#
991962 Fill-Red Raspberry Redi-Pak 12/2#
991965 Fill-Strawberry Redi-Pak 12/2#
NTF1252 Icing-German Chocolate Cake 1/21#
991969 Icing-Strawberry Fruit 1/6#
Fall is creeping up on us! Our first J&A Foods apple seasonal product is available now!
ITEM ID DESCRIPTION PACK SIZE
ICC0319 BREAD PUDDING-APPLE CARAMEL (through December 21) 1/6#
ICC0303 TAPIOCA-GRAPE J&A (through Sep 14)** 1/8#
ICC0304 TAPIOCA-ORANGE J&A (through Oct 19)** 1/8#
**Special order items-Order by Monday for delivery after Wednesday