What's New

Seasonal Products-Now Available

Posted on October 15th, 2012 | Posted in Seasonal Products

These seasonal products are now available!

ITEM ID    DESCRIPTION                                                                   PACK SIZE
993010         APPLE CIDER-KAUFFMANS**                                                               4/1GAL
993011          APPLE CIDER-KAUFFMANS**                                                               9/.5GAL
993012         APPLE CIDER-KAUFFMANS**                                                                9/1QT
993013         APPLE CIDER-KAUFFMANS**                                                               25/1PT
ICC0324       BAKED OATMEAL-CRANBERRIES J&A**(through 12/28)        1/5#
ICC0319       BREAD PUDDING-APPLE CARAMEL J&A**(through 12/21)    1/6#
ICC0322       BREAD PUDDING-PUMPKIN J&A**(through 12/28)                   1/5#
ICC0102       CHEESE DELIGHT-CRAN-APPLE J&A** (through 12/28)          1/5.5#
ICC0107       CHEESE DELIGHT-PUMPKIN J&A** (through 12/28)                 1/5.5#
JL141             CREAM CHEESE-PUMPKIN 5# LCF**                                                  2/5#
ICC0155       MOUSSE-PUMPKIN CRUMB J&A** (through 12/28)                    1/5.5#
KNZ1892      PAN PUDDING-KUNZLER**                                                                     1/5#
ICC0302       TAPIOCA-CRAN APPLE J&A** (through 12/28)                             1/8#
ICC0304       TAPIOCA-ORANGE J&A** (through 10/19)                                     1/8#
ICC0307       TAPIOCA-RASPBERRY J&A** (through 10/19)                             1/8#
ICC0309       TAPIOCA-TROPICAL J&A** (through 12/28)                                  1/8#

**Special order items

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New Products

Posted on October 12th, 2012 | Posted in New Products

New Products for the week of October 8th!

10.12 New Products

Original Philadelphia Cheesesteak Egg Rolls

Recipe Thursday-Sicilian Pizza

Posted on October 11th, 2012 | Posted in Main Course, Recipes

I love homemade pizza and have been meaning to try some different recipes out, for the last year. Finally, this past weekend I made Serious Eats Sicilian-Style Pizza. They had a post, “The Pizza Lab: Three Doughs to Know” and I am working my way through them all. I have made soft crust pizzas, but never one with such technicality. The pizza turned out delicious with homemade sauce, Parmesan, mozzarella, fresh basil and sopressata. The crust had a nice crisp bottom because of being cooked in olive oil, but the inside remained chewy and light. This recipe is perfect for feeding a crowd.

Letting the Dough Rise

Sicilian Pizza

Yield 13 x 18 inch pie
17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour (991867/991893)
.35 ounces (10 grams, about 2 teaspoons) kosher salt (CQS030)
.18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast (991830)
1/2 cup extra-virgin olive oil, divided (992055)
12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature 

For the Sauce
1/4 cup extra-virgin olive oil (992055)
4 medium garlic cloves, smashed (991057)
1 (28-ounce) can whole peeled tomatoes packed in tomato juice, drained (990315)
2 teaspoons dried oregano (CQO075)
1/2 teaspoon red pepper flakes (CQP101)
2 teaspoons sugar (991842)
4 sprigs basil, leaves and stems reserved separately
kosher salt (CQS030) 

2 ounces grated Parmesan (LCF701)
8 ounces (about 2 cups) shredded mozzarella cheese (775557)
8 ounces sopressata (KLR030-3)

basil leaves 

Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer. Whisk to combine. Add water to mixer and mix, with dough hook, on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 5 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.

For the Sauce: While dough is rising, heat olive oil and garlic cloves in 8-inch skillet over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is light brown and tender, about 8 minutes, flipping garlic cloves once during cooking. Transfer garlic cloves to bowl of food processor or blender (without the oil). Add drained tomatoes. Process or blend until roughly pureed, and set aside.

Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until simmering. Add oregano and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add tomato mixture, sugar, and basil stems. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until slightly reduced, about 25 minutes. Season to taste with salt.

To Finish the Pizza: 30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.

Spread approximately 2/3 cup of sauce over top surface of pizza with back of spoon, leaving 1-inch border all the way around the edge. Sprinkle with half of Parmesan, focusing on edges of crust. Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface. Dot more tomato sauce in irregular spots on surface. Top with sopressata, basil leaves and remaining Parmesan.

Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow to cool at room temperature for 5 minutes. Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.

Recipe from seriouseats.com

Featured Product-Premium Cappuccino, Chai & Hot Chocolate

Posted on October 8th, 2012 | Posted in Featured Product, New Products

A new product that we are carrying is A Touch of Dutch Premium Cappuccino, Chai & Hot Chocolate Mixes. Taste the “REAL” difference between A Touch of Dutch brand cappuccino and competing hot drinks on the market today. A Touch of Dutch Brand drinks are made with real ingredients like rich espresso coffee, cane sugar, whole milk, high quality creamer, natural and Dutch cocoa and premium flavorings, giving every one of these mixes a robust flavor at an exceptional value.

A Touch of Dutch Hot Chocolate

25 Flavors Available

Premium Cappuccino

  • French Vanilla
  • NSA French Vanilla
  • Cinnamon Vanilla Nut
  • Espresso Cream
  • Horchata
  • Amaretto
  • Butter Pecan
  • Chocolate Raspberry
  • Hazelnut
  • Island Butter Rum
  • Black Walnut Fudge
  • Classic Italian
  • English Toffee
  • French Crème Brûlée
  • Pumpkin spice
  • NSA Pumpkin spice
  • S’mores
  • Ginger Snap
  • Swiss Mocha
Hot Chocolate

  • Premium Hot Chocolate
  • NSA Hot Chocolate
  • White Chocolate

Chai Tea

  • Indian Spiced Chai
  • East African Chai
  • Vanilla Spiced Chai

Method-Use 1 1/4 ounce or 1/3 cup mix per 8 ounces of hot water. Mix well and enjoy.

Pack-6/2# Bags

New Products

Posted on October 5th, 2012 | Posted in New Products

New Products for the week of October 1st!

10.5 New Products

Country Quest Poppy Seeds


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