New Products
New Products for the week of January 27th!
Isabelle’s Beet & Onion Salad
Fancy sliced beets marinated with fresh onions in a lightly-spiced vinaigrette. A popular selling item for both delis and salad bars.
What's New
Recipe Thursday-Cardamom Thumb Prints
Traditionally I have made a butter based thumb print as my go to thumb print recipe, but this recipe had cardamom so I had to try it! Cardamom Thumb Prints turned out delicious and moist, which I believe is a result of the almond flour. The cardamom was subtle, but a nice flavor addition to thumb prints. I filled mine with raspberry and apricot jam.
Cardamom Thumb Prints
Yield 3 dozen
Ingredients
1 cup fine almond flour (991923, 4/16oz, Bob’s Red Mill)
1 cup all-purpose flour (991889, 25#)
1/2 teaspoon ground cardamom (CQC014, QT, Country Quest)
1/4 teaspoon kosher salt (CQS030, 3#, Morton)
1/2 cup unsalted butter, softened (880030, 1#)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 large egg (EGG014, DOZ, E.K.Martin)
1 teaspoon pure vanilla extract (NFC1055, GAL, 3Star)
10-ounces apricot (ICC1100, 12/12oz, Lancaster Canning Company), seedless raspberry (ICC1109, 12/12oz, LCC) or strawberry jam (ICC1110, 12/12oz LCC)
Method
Preheat the oven to 350°. Line two baking sheets with parchment paper. In a small bowl, whisk the flours with the cardamom and salt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients. Gather up the dough and knead a few times to form it into a ball.
Using a small ice cream scoop or a tablespoon measure, portion the dough into 36 rolled balls. Arrange the balls on the prepared baking sheets about 1 inch apart. Using the back of a teaspoon, make an indentation in the center of each ball. Bake the cookies for 10 minutes, until slightly firm. Remove the baking sheets from the oven and press the indentations again and fill the thumbprints with jam. Return the cookies to the oven and bake for 7 to 8 minutes longer, until lightly golden and dry but not hard. Transfer the cookies to racks to cool completely.
Recipe adapted from Foodandwine.com
Special Order Easter Butter Lambs
We are currently selling Keller’s Butter Lambs. So stock up on this seasonal product to make your Easter Sunday that much more special! All orders must be in by Monday, January 27th, 2014. They will be delivered early March.
Easter Butter Lamb
Easter Butter Lamb, 12/4 oz, Item#-880072
Featured Product-All Puree
We now have All Puree in 7 fresh fruit flavors! This product is comparable to Perfect Puree, but at a lower price point!
A high quality all natural puree from fresh fruit pulp.
• Ideal for chefs, bartenders, bakers and ice cream/sorbet manufacturers
• Authentic all natural flavors
• Committed to high quality and consistency
• Use it to make cocktails at the bar, ice creams, sorbets, dessert sauces, cakes, glazes, vinaigrettes and dressings, fruit soups, flavorful sauces, and smoothies
• Kitchen and bar friendly, easy grip bottle. Ideal to use with standard bar pour spout (pour spout shown not included).
• Packed 6/30 oz. bottles per case
Usage:
• Sauces for your favorite fish, pork, beef, poultry and shellfish
• Toppings for desserts
• Glazing, giving a true fresh luster
• Makes an impact to a cocktail with variety and fresh fruit taste
• Use in your favorite dessert recipes
• Boost the taste of your smoothies by adding a true fruit puree
• Enhance the flavor and taste in your baking
• Improve the taste of your “homemade” ice cream and sorbet
| DESCRIPTION | PACK SIZE | ITEM # |
| PUREE-BLACKBERRY 6/30OZ ALL PUREE** | 6/30OZ | 991000 |
| PUREE-BLOOD ORANGE 6/30OZ ALL PUREE** | 6/30OZ | 990999 |
| PUREE-MANGO 6/30OZ ALL PUREE** | 6/30OZ | 990998 |
| PUREE-PASSION FRUIT 6/30OZ ALL PUREE** | 6/30OZ | 990997 |
| PUREE-RASPBERRY 6/30OZ ALL PUREE** | 6/30OZ | 990996 |
| PUREE-STRAWBERRY 6/30OZ ALL PUREE** | 6/30OZ | 990995 |
| PUREE-WHITE PEACH 6/30OZ ALL PUREE** | 6/30OZ | 990994 |
