What's New

Recipe Thursday-Pumpkin Pie

Posted on November 15th, 2012 | Posted in Dessert, Recipes

Do you need a recipe to impress and that will not disappoint your crowd? Well, may I recommend the Pumpkin Pie recipe that I took to Thanksgiving dinner last year. I was requested, by my brother in law, to bring this Cook’s Illustrated recipe! I knew that it would be a delicious recipe, as well as a timely recipe. However it was well worth the labor because the pie filling was a smooth custard and the crust was firm, not the soggy crust that occurs in many pumpkin pie recipes. Just make sure to refrigerate your pie if their is leftovers. For some reason I was thinking that it could remain at room temperature…wrong!

Also, Hometown Provisions has recently started to carry a full line of baking ingredients so if there is something that you are looking for please give us a call. We probably have it in stock or we can order it in for you.

Note: Vodka is essential to the texture of the crust and imparts no flavor; do not substitute. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream.

Yield 1-9″ Pie

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) (NFL4250)
1/2 teaspoon table salt (991861)
1 tablespoon sugar (991842)
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices (880000)
1/4 cup vegetable shortening , cold, cut into two pieces (NSH1010)
2 tablespoons vodka , cold (see note)
2 tablespoons cold water

1 cup heavy cream (HPH010)
1 cup whole milk (HPH004)
3 large eggs plus 2 large yolks (EGG011)
1 teaspoon vanilla extract (NFC1055)
15-ounces pumpkin puree (NCF4020)
1 cup drained candied yams
3/4 cup sugar (991842)
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon (CQC065)
1/4 teaspoon ground nutmeg (CQN061)
1 teaspoon table salt (991861)

For the Crust: Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Recipe from Cook’s Illustrated

Seasonal Products

Posted on November 12th, 2012 | Posted in Seasonal Products

We are now taking orders for Sensenig Fresh Turkeys. We sell fresh turkey breasts ranging from sizes 4-6# up to 18-20# and whole fresh turkeys ranging from 10-12# up to 28-30#. Orders should be placed as soon as possible!

Fresh Turkey

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**                                          1/5#
ICC0319       BREAD PUDDING-APPLE CARAMEL J&A**                                      1/6#
ICC0322       BREAD PUDDING-PUMPKIN J&A**                                                      1/5#
ICC0102       CHEESE DELIGHT-CRAN-APPLE J&A**                                             1/5.5#
ICC0107       CHEESE DELIGHT-PUMPKIN J&A**                                                    1/5.5#
JL141             CREAM CHEESE-PUMPKIN 5# LCF**                                                  2/5#
KNZ2140     HAM-CARVING BONELESS HOLIDAY KUNZLER**                       5/5#
GRF415        MINCE MEAT GROFF**                                                                                12/28oz
GRF417        MINCE MEAT GROFF**                                                                                 2/36oz
GRF413        MINCE MEAT GROFF**                                                                                 1/12#
GRF414        MINCE MEAT GROFF**                                                                                 1/35#
S34024        MINCE MEAT BOMBERGER**                                                                   12/1.5#
S34032        MINCE MEAT BOMBERGER**                                                                   12/2#
S73030        MINCE MEAT BOMBERGER**                                                                    1/30#
S44024        MINCE MEAT ERDMAN**                                                                          12/1.5#
S44032        MINCE MEAT ERDMAN**                                                                          12/2#
S63030         MINCE MEAT ERDMAN**                                                                           1/30#
ICC0155       MOUSSE-PUMPKIN CRUMB J&A**                                                       1/5.5#
KNZ1892      PAN PUDDING-KUNZLER**                                                                      1/5#
ICC0302       TAPIOCA-CRAN APPLE J&A**                                                                 1/8#
ICC0309       TAPIOCA-TROPICAL J&A**                                                                      1/8#

Featured Product-Hot Dog Buns

Posted on November 12th, 2012 | Posted in Featured Product

We recently started purchasing some delicious bread through Flowers Foods. Flowers Foods produces and markets a wide variety of fresh and frozen bakery foods—from breads, buns, and rolls to snack cakes and pastries. To find out more about their delicious products click HERE! These Hot Dog Buns were brought in for a customer who gave out 300 freaky franks to trick or treaters! What a fun idea. If you are in need of any bread products please feel free to ask. We are happy to help.

Hot Dog Buns

Item ID       Description                                  _      Pack
559493             Buns-Hot Dog 6″ Sliced European**          8/12CT

New Products

Posted on November 9th, 2012 | Posted in New Products

New Products for the week of November 5th!

11.9 New Products

Maple Leaf Egg Bagels

Recipe Thursday-Buffalo Chicken Wings

Posted on November 8th, 2012 | Posted in Appetizer, Grilling, Recipes

I will admit that buffalo chicken wings were something that I had to learn to enjoy, over the years. This was not a dish that I used to order, but now I love them, and of course I associate them with watching sports. However a lot of time wings are fried so it is nice to enjoy them with a little less fat when they are grilled. This past Sunday afternoon I had the privilege to enjoy my sister and brother in laws homemade Grilled Buffalo Chicken Wings and Blue Cheese Dressing. Wings have now become one of my favorite appetizers to enjoy while watching sports!

If you do not feel like making them at home here are a number of local restaurants to enjoy Hometown’s fresh wings at: 501 Grill & Tavern, 915 Cafe, A&M Pizza, American Bar & Grill, Brendee’s, Carlos & Charlies, Dominion Pizza, Dyer’s Deli, Frogtown Cafe, Hot Z Pizza, House of Pasta, Hurricane Pizza & Grill, Jack’s Family Tavern, Marco’s Pizza, Montrachet Fine Foods, Nino’s Pizza, Pasquale’s Pizza, Riviera Pizzeria, Sal’s Pizza, Two Cousin’s Pizza, Uncommon Pizza, The Waterfront-just to name a few…

Buffalo Chicken Wings with Homemade Ranch Dressing

Yield 6 Servings

4 tablespoons unsalted butter (880000)
1/2 cup Frank’s hot sauce (991207)
2 tablespoons hot pepper sauce, plus more to taste (991214)
1 tablespoon dark brown sugar (NSU2250)
2 teaspoons cider vinegar (991958)
1 fresh jalapeno, sliced and seeded

1 teaspoon grated black pepper (CQP065)
1 teaspoon salt (991861)
3 pounds jumbo wings (332035)

Vegetables and Blue Cheese Dressing
4 medium celery ribs, cut into thin sticks
5 ounces blue cheese, crumbled (about 1 cup) (775810)
1/4 cup and 2 tablespoons buttermilk (HPH001)
1/4 cup and 2 tablespoons sour cream (HPH050)
1/4 cup mayonnaise (992154)
1 tablespoon & 1 teaspoon white wine vinegar
1/2 teaspoon sugar (991842)
1/4 teaspoon garlic powder (CQG028)
salt and ground black pepper (991861/CQP065)

For the Sauce: Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, vinegar and jalapeno until combined. Remove from the heat and set aside.

For the Dressing: Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients. Taste and adjust the seasonings with salt and pepper to taste. (The dressing can be refrigerated in an airtight container for up to 1 week.)

For the Wings: Preheat the grill to medium-high heat. Season the chicken wings on all sides.  Arrange the wings on the grill. Continue to turn the chicken wings every few minutes until the meat is not pink in the center. This will usually take about 16 – 18 minutes total. Keep the grill closed as much as you can to speed up the cooking and cut down on the flare-ups. You can be pretty sure they are done when they have a nice brown or charred layer (some charring is fine, the sauce will take care of it). Toss the chicken wings in the sauce immediately after removing from the grill while they are nice and hot.  Leave them in the sauce for a few minutes to soak in the goodness. Serve and enjoy with your homemade blue cheese dressing and celery!

Recipe from Cook’s Illustrated

Older Entries Newer Entries