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Featured Product-Spring Glen’s Seasonal Quinoa Salad with Fruit

Posted on April 13th, 2015 | Posted in Featured Product

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Quinoa & Wild Rice with Cranberries, Blueberries and Apricots

 Ingredients

Cooked White Quinoa, Cooked Wild Rice, Red Peppers (red sweet pepper, water and citric acid), Water, Carrots, Soybean Oil, Green Onion, Dried Blueberries (blueberries, corn syrup), Raspberry Red Wine Vinegar (red wine vinegar, natural raspberry flavor, raspberry juice, sodium metabisulfite), Diced Apricots (apricots, sulphur dioxide, coated with rice flour, oat flour or oil for free flow), Dried Cranberries (cranberries, sugar, sunflower oil), Sugar, Cultured Sugar, Honey, Salt, White Distilled Vinegar, Black Pepper, Sodium Benzoate & Potassium Sorbate (as preservatives).

Item # Description Pack
SG15301 WILD GRAIN & QUINOA SALAD-WITH FRUIT** 1/5#
** DENOTES SPECIAL ORDER ITEM

New Products

Posted on April 10th, 2015 | Posted in New Products

New Products for the Week of April 6th!

4.10 New Products

Handy’s Shrimp & Crab Dip Bites

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Features & Benefits

Features: Shrimp is untreated. Made with fresh crab meat from steamed crabs. Fresh crab meat is black light inspected. Handmade and hand-breaded. Portion control. Dip is inside the bite. Versatile menu placements. Pairs well with micro-beers, wine and cocktails BENEFITS Best taste and texture. Meat has better texture and flavor. Back-of-the-house appearance. Consistent plate coverage and predictable food costs. Unique offering adding excitement to your menu. Fits well on bar food menu, appetizer (sharing plate menus—all the current rage), or add-ons. Exceptionally profitable—increases beer, wine and cocktail purchases and profit margins
Preparation and Cooking: Deep Frying – Deep Fry Heat oil to 350F. 2-3 minutes from thawed 4 minutes from
Serving Suggestions: Casual and upscale restaurants, bistros, buffet restaurants and pubs/taverns, sports bars, gastro pubs and wine bars, caterers, college cafeterias, and other hospitality services.
Storage: KEEP FROZEN

Recipe Thursday-Chocolate Pecan Angel Food Cake

Posted on April 9th, 2015 | Posted in Recipes, Supplier of the Month

chocolate pecan angel food cake (1 of 1)

Growing up my mom would always make angel food cake for my birthday, so this is a nostalgic dish for me. Of course I like to spice it up a bit and make a nontraditional version. This Chocolate Pecan Angel Food Cake caught my eye so I made it for our Easter dinner. It was a perfect utilization of Martin’s Quality Eggs our April Supplier of the Month. I recommend serving it with strawberries and fresh whipped cream.

Click here to view our April Martin’s Quality Eggs product specials.

Yield 16 Servings
Ingredients

Cake:
1 1/2 egg whites (about 12 eggs) (EGG016, 15DOZ, Martin Eggs)
2 teaspoons cream of tartar (NSP2028, 5#)
2 tablespoons water
1 teaspoon vanilla extract (991796, 6/1QT, McCormick)
1 almond extract (991786, 12/2OZ, Butler’s Best)
1 7/8 sugar (2 cups less 2 tablespoons)
1 cake flour (NFL2550, 50#, American Beauty)
1/4 teaspoon salt (991862, 50#)
1/2 cocoa (NCP1200, 40#, Guittard)
1 cup chopped pecans (992505, 3/2#)Chocolate Icing:
1/2 cup butter (880007, 18/1#, Grassland)
3/4 cup sifted powdered sugar (NSU2450, 50#)
2 pasteurized egg yolks (331019, 15/1#)
2 1/2 unsweetened chocolate, melted and cooled (994025, 12/4OZ, Ghiradelli)
2 pasteurized egg whites, stiffly beaten (331017, 6/5#, Deb EL)
Toasted, salted pecan halves (992503, 3/2#)

Method
Preheat oven to 400F.To prepare the cake, beat egg whites until frothy; sprinkle cream of tartar over top and continue beating until whites are stiff enough to form peaks but not dry. Gradually add water and vanilla and almond extracts. Fold in half the sugar, sifting 2 tablespoons at a time over the surface.Sift cake flour before measuring, then sift again with salt, cocoa and remaining sugar. Gently fold dry ingredients into egg white mixture, about 1/4 cup at a time. Fold in pecans.Scrape batter into an ungreased 10-inch tube pan and bake 35 minutes. Remove from oven and invert pan. Let stand until cake is completed cool, at least 1 hour. Remove from pan.To prepared the icing, combine butter and sugar in a mixing bowl. Beat with a mixture at medium-high speed until creamy. Add egg yolks and chocolate, blending well.  Fold in beaten egg whites. Frost cake and garnish with pecans.  Chill in refrigerator.

Testers’ notes: We recommend using pasteurized eggs in the icing, as it is not cooked. This is as really nice, super moist cake.

Featured Product-Martin’s Liquid Fresh Eggs

Posted on April 6th, 2015 | Posted in Featured Product, Supplier of the Month

Liquid Eggs (1 of 1)

Liquid Eggs-2 (1 of 1)

Click here to view Martin’s Quality Eggs’s April product specials.

Product Specials     
Run Date: April 6th-May 1st
Item # Description Pack Sale Price
331016 EGGS-LIQUID FRESH BULK 1/20# $.60 off per CS

New Products

Posted on April 3rd, 2015 | Posted in New Products

New Products for the Week of March 30th!

4.3 New Products

Cold Stone Creamery’s Iced Coffee

Cold-Stone-Iced-Coffee

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