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New Products

Posted on November 22nd, 2013 | Posted in New Products

New Products for the Week of November 18th!

11.22 New Products

The Cheesecake Factory’s Dream Factory Triple Vanilla Cheesecake

We can source the following Dream Factory cheesecake flavors!

Bananas Foster Cheesecake
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crumb. Topped with white chocolate mousse and swirled with caramel.
Pack-2/14 pieces

Dulce de Leche™ Cheesecake
Caramel cheesecake, a layer of caramel mousse and caramel swirls on a vanilla crumb.
Pack-2/14 pieces

GODIVA ® Double Chocolate Cheesecake
Rich GODIVA ® cheesecake baked with chunks of milk chocolate topped with chocolate mousse, chocolate ganache, and chocolate whipped cream.
Pack-2/14 pieces

Triple Vanilla Cheesecake
Layers of creamy vanilla cheesecake, vanilla white chocolate mousse, and rich whipped cream on a vanilla crumb.
Pack-2/14 pieces

STORAGE AND HANDLING PROCEDURES
Cheesecake is boxed individually and shipped frozen. Store in freezer at 0°F or below. Thaw in a refrigerator at 36-41°F. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Serve no later than 3-5 days after thawing. Store in refrigerator after thawing.

PLATING AND SERVING SUGGESTIONS
10” Cheesecakes-Add sauce and plate garnish to complement or contrast cheesecake flavor.
Suggestions include:

  • Plain Cheesecake/Triple Vanilla Cheesecakes: sauce with raspberry, caramel or chocolate; serve with vanilla, chocolate or marble pirouette cookie
  • Godiva ® Double Chocolate Cheesecakes: sauce with bittersweet chocolate and serve with chocolate or vanilla tuile cookie or biscotti
  • Bananas Foster/Dulce De Leche: drizzle plate with caramel sauce and garnish with pecan brittle or candied pecans

Recipe Thursday-Apple-Cranberry Pie

Posted on November 21st, 2013 | Posted in Dessert, Recipes

My brother in law makes some pretty tasty pies and crusts! This Apple-Cranberry Pie he made for Thanksgiving last year! It is a nice variable to a traditional apple pie. Cooks Illustrated perfected this pie and after many trial an error this is WHY THIS RECIPE WORKS: For an apple-cranberry pie recipe with a crisp crust and balanced flavors, they precooked the cranberries so they would not shed a lot of liquid during baking. Then they arranged the cooked cranberries and apples in two distinct layers, which makes a beautiful presentation on the plate. Sorry my pic is a bit blurry and does not do this stunning pie justice!

Apple-Cranberry Pie

Apple Cranberry Pie_Hometown Provisions

Yield: One 9-inch Pie

Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled and stored separately in the refrigerator for up to 2 days.

Ingredients
2 cups fresh or frozen cranberries (fresh,-00276, 24/12OZ, IQF-559688, 10#)
1/4 cup orange juice (00728, 4/1GAL)
1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie  (991842, 50#)
1/2 teaspoon ground cinnamon (CQC065, QT)
1/2 teaspoon table salt (991862, 50#)
1/4 cup water
1 tablespoon cornstarch (991869, 24/1#)
3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (see note above) (Golden Delicious-00024, 12CT)
1 recipe pie dough (see related recipe)
1 egg white, beaten lightly (331017, 5#)

Method
Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that does not fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.

Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.

While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove 1 disk of 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. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.

Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.

Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.

Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

For One 9-inch Pie Crust

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (1/4 cup must be used to prevent the dough from sticking to the counter).

Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) (991889, 25#)
1 teaspoon table salt (991862, 50#)
2 tablespoons sugar  (991842, 50#)
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (880030, 1#)
1/2 cup chilled solid vegetable shortening, cut into 4 pieces (NSH1010, 50#)
1/4 cup vodka, cold
1/4 cup cold water

Method
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 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. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Recipe from Cook’s Illustrated-Published November 1, 2007

Featured Product-Golbon Creamy Peanut Butter

Posted on November 18th, 2013 | Posted in Featured Product

Golbon Creamy Peanut Butter

Golbon Peanut Butter

Creamy Peanut Butter comes in 5# tubs with 6 to a case. This is a high quality product at an affordable price! Also the convenient plastic container allows you to easily clean out and use all of the peanut butter. Ask your sales rep for a price quote today!

DESCRIPTION PACK ITEM
PEANUT BUTTER-CREAMY 5# GOLBON 6/CS 6/5# 991596

New Products

Posted on November 15th, 2013 | Posted in New Products

New Products for the week of November 11th!

11.15 New Products

Equal Sweeteners

All the choices you want: Single Source, Nationally Branded Zero-Calorie, Value-Priced Offering that makes sense for your business. Makes your decision simple. Samples available!

Equal and Pura Via bring you the full range of “sweet”:

  • Equal Original (blue) boasts brand power of over 30 years of consumer acceptance to your coffee program.
  • Equal Sucralose (yellow) has the same sweetener ingredient as Splenda No Calorie Sweetener.
  • Equal Saccharin (pink) has the same sweetener ingredient as Sweet’N Low Zero Calorie Sweetener
  • The Natural segment, which includes Stevia, has captured 28% of the sugar substitute category. Having Stevia sweeteners in your caddy is a sure way to cater to those consumers.
  • Pura Via Turbinado Raw Cane Sugar and Stevia Blend, a natural sweet taste with 60% fewer calories when compared to Sugar In The Raw (Per serving basis).
  • Equal and Pura Via are priced to satisfy every patron’s choice of sweet. Let Equal and Pura Via’s strong brands go to work for you.

Recipe Thursday-Bologna Cake

Posted on November 14th, 2013 | Posted in Appetizer, Recipes, Supplier of the Month

When I first heard of Bologna Cake I did not know what to expect, is it savory or sweet? As I studied the recipe I decided that this sort of savory appetizer makes a great presentation at a party! I made this for Hometown’s Monthly Birthday and Anniversary Celebration. It was simple to make, a comfort food and was enjoyed by all.

To view our Seltzer’s Smokehouse Meats November product specials click HERE.

Seltzer’s Lebanon Bologna Cake

Bologna Cake

Yield:  12 Servings
Ingredients
1 lb sliced Seltzer’s Lebanon bologna (S11022, 2/4.5#)
2 tablespoons grated onion (00676, 50#)
8oz cream cheese, softened (776002, 3#)
1 tablespoon Worcestershire sauce (991668, 4/1GAL)
1 sleeve Ritz crackers (980004, 20/3.8oz-sleeve)

Method
Beat softened cream cheese, onion and Worcestershire sauce until smooth. Place a slice of bologna on a plate, spread cheese mix on. Repeat process until all bologna is used. Ice like a cake with rest of cheese mixture. Cool in refrigerator. Slice in thin slices and serve on crackers.

Recipe from justapinch.com

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