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Recipe Thursday-Blueberry Mousse

Posted on July 23rd, 2015 | Posted in Dessert, Recipes

Blueberry Mousse (1 of 1)

A nice refreshing mousse on a hot summer day with fresh blueberries equals a perfect pairing!  The sour cream in the recipe kept the treat from being overly sweet and the pistachios were a nice salty addition. You can also sub Greek yogurt for the sour cream.

Yield 6 Servings
Ingredients
1 cup blueberries, plus more for garnish (03976, 6/Pint)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 cup sour cream (HPH050, 5#, Crowley)
8 ounces cream cheese, softened (776002, 10/3#, Smithfield)
1 cup heavy cream, chilled (HPH010, 12/QT, Crowley)
Chopped pistachios, for garnish (CWFN1105, 5#)

 

Method
In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream 
to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries.Recipe from FoodandWine.com

Featured Product-Ken’s Table Side Caesar Dressing

Posted on July 20th, 2015 | Posted in Featured Product

Tableside

This is a new Caesar Dressing that we are bringing in and will be shown at our Food Show on Tuesday, July 28th!

Product Information

Seasonal Products

Posted on July 17th, 2015 | Posted in Seasonal Products

blueberries

Baked Beans-BBQ Dutch Valley**, Pack-1/5#, Item #-ICC0501 (available through September 11th)

Cheese Delight-Strawberry Dutch Valley**, Pack-1/5.5#, Item #-ICC0103 (available through July 10th)

Cheese Delight-Strawberry Fisher^, Pack-1/6#, Item #-FHS1153 (available through July 31st)

Cheese Delight-Strawberry Fisher^, Pack-6/1#, Item #-FHS1053 (available through July 31st)

Ice Cream Pudding-Dutch Valley**, Pack-1/4#, Item #-ICC0329

Tapioca-Blueberry Dutch Valley**, Pack-1/4#, Item #-ICC0300B

^Special order Fisher’s Homestyle Salads-Order by Monday 10am for delivery Wednesday and after

**Special order-Order by Monday 2pm for delivery Wednesday and after

New Items

Posted on July 17th, 2015 | Posted in New Products

New Items for the Week of July 13th!

7.17 New Products

Collard Greens Chopped

collards-chopped2

Recipe Thursday-GariMark Thai Chicken Salad

Posted on July 16th, 2015 | Posted in Main Course, Recipes, Salad

Thai Chicken Salad (1 of 1)

This recipe can be served at room temperature or warmed and served over rice, lettuce or on it’s own.

Yield 12 Servings
Ingredients
12 GariMark grill mark chicken breast (553075, 2/5#)
ground black pepper (CQP083, 5#)
2 pounds asparagus, trimmed, cut into thirds diagonally (00070, 11#)
4 red bell peppers, cored and seeded (05580, 100CT)
6 scallions, white and green parts, sliced diagonally (01013, 3CT)
2 tablespoons toasted sesame seeds (CQS052, QT)

Dressing
1 cup vegetable oil (992065, 6/GAL, Town & Country)
1/4 cup apple cider vinegar (991958, 4/GAL)
1/3 cup soy sauce (991679, 4/GAL, La Choy)
3 tablespoons sesame oil (992008, 56OZ)
1 tablespoon honey (991621, 6/3#)
2 garlic cloves, minced (03016, 5#) or 1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon ground ginger (CQG069, QT)
1 tablespoon toasted sesame seeds (CQS052, QT)
1/2 cup peanut butter (991596, 5#, Golbon)
1 teaspoon salt (991862, 50#)
1 teaspoon ground black pepper (CQP083, 5#)

Method
Thaw chicken breast and sprinkle with pepper.

Blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste.

Recipe adapted from the Kitchen of Rebecca Jans

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