{ good things
holiday champagne cocktails revamped
must-have disposables
for the holidays
good things
Winter 2011-2012
holiday baking
quick appetizer
ideas
truffle variations
steak & wine
pairings
classy cookie
ideas
{
holiday recipes inside
dilled salmon tartare, chocolate-orange
pots de crème and beef strip loin with
brandied tarragon-mustard sauce
{
table of
contents
3
steak & wine
4
quick appetizer ideas
8 oz. cream cheese, softened 1012566
4-1/4 cups Oreo cookies, finely crushed, divided 3656998
8 oz. semi-sweet chocolate, melted 4015137
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in chocolate; place on waxed
paper-covered baking sheet. Sprinkle with remaining cookie
crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container
in refrigerator.
Peppermint-Oreo Truffles:
Mix chopped candy canes with cream cheese and cookie crumbs.
Double Chocolate Truffles:
Use chocolate Oreos. Dip in milk or dark chocolate. Drizzle with
white chocolate.
Vanilla Cookie Truffles:
Use vanilla Oreos and add 1 tsp. vanilla extract to mix. Dip in white
chocolate and top with sprinkles.
Coconut Cookie Truffles:
Use vanilla Oreos and add 1 tsp. coconut extract to mix. Dip in
white chocolate and roll in coconut flakes.
Orange Cookie Truffles:
Use vanilla Oreos and add 1 tsp. orange extract to mix. Dip in
white chocolate and roll in candy sprinkles.
2
try this dilled salmon tartare on your
appetizer menu
7
scrumptious soups
8
holiday champagne
cocktails revamped
11
dazzling desserts
12
holiday baking
17 regal roast
18
easy access -- chef ex
19
holiday disposables
20
seasonal desserts
easy oreo truffles
sell more steak. sell more wine.
this shrimp, zucchini and red bell pepper bisque will warm you up on a cold
winter night
sparkling ideas to freshen your flute
enjoy this yummy chocolate-orange pots
de creme with candied orange
peel dessert
try these festive cookie recipes for the holiday season
this beef strip loin with brandied
tarragon-mustard sauce recipe will make
your mouth water
indian harvest is a premier provider of
rice, rice blends, exotic grains and legumes. ciao bella is an award winning
provider of gelato and sorbet using only the finest all-natural ingredients
must have disposables for the
holiday season
different desserts to serve during the holidays
steak & wine
the “zin is in” bone-in stip steak
Sell more steak. Sell more wine.
1 12 oz. bone-in strip loin steak 8142101
3 fresh figs 4364279
There’s a reason steak and wine are such a great match.
They’re both richly sensual and all about pleasure and
satisfaction. And the special synergy they have can translate
to a profit-boosting stategy for you: steak and wine, two of
the highest-value items on your menu, can sell each other.
And the more you know about pairing, the better it works.
Zinfandel Sauce:
Pair complex wines with simple presentations:
12 cups Zinfandel wine
Olive oil 5534151
1-1/2 lb. bacon 5886393
2-1/4 lb. sliced shallots 1821529
Complex wines are ideally paired with foods with robust,
straight-ahead flavors that complement the qualities of the
wine without getting in their way. A well-cooked, minimally
adorned steak is the perfect match for a big Bordeaux or
California Cabernet Sauvignon.
1 bunch thyme sprigs 1680040
Robust seasonings call for robust wines: Assertively
salt 6040760 and pepper 5229356 to taste
seasoned steaks are ideally paired with spicy, big-flavored
wines, like Zinfandel. With Asian seasoning like garlic, ginger
and chiles, try a fruity Gewürztraminer.
Hearty steaks need weightier wines: The weight
or “body” of a wine should match the heartiness of the
preparation. Pair well-marbled steak cuts and substantial
preparations like bone-in chops with dense, concentrated,
full-bodied wines.
Don’t forget rosés: Rosés combine the earthy, red-fruit
character of red wine with the freshness and acidity of
white wine. That combination works well with many steak
preparations. A chilled dry rosé can be a particularly good
match with steaks seasoned with garlic.
2 tbsp. crushed black peppercorns 6638878
6 cups prepared demi-glace 3769353
1/4 cup sugar 5087572
Zinfandel Sauce: In a large nonreactive saucepan, sauté
bacon until it starts to brown. Add sliced shallots; sauté until
shallots are soft and golden. Add Zinfandel wine, thyme sprig
and crushed black peppercorns; simmer until wine is reduced
to a syrup. Add demi-glace and sugar; simmer 5 minutes more.
Strain; season with salt and pepper. (Yield: 6 cups)
The Build: Season strip steak with salt and pepper. Grill to
desired doneness. Cut 3 fresh figs in half; brush with olive oil
and grill until lightly marked. Arrange steak on plate with sides
of corn pudding and sautéed broccolini. Spoon Zinfandel
3
sauce over steak; garnish with grilled figs.
tomatoes, sliced green onions, chopped
cilantro, chopped green pepper, and
chopped avocado. Toss the mixture with
some lime juice, salt, and pepper. If you
like, you can also add chopped garlic,
sliced black olives, chopped jalapeno
peppers, or anything else! Serve with
tortilla chips, or just give guests a spoon
to dig in!
quick appetizer ideas
Roll ‘Em Ups. Spread a thin layer of your
favorite cream cheese spread on large
flour tortillas (you can use plain, herb,
sun-dried tomato, or spinach-flavored).
Top with thin layers of turkey or roast
beef, thinly sliced tomato, and baby
spinach leaves. Roll the tortilla up very
tightly, similar to a jelly roll. Chill rolls
for about 30 minutes, then cut rolls into
slices, creating small finger sandwiches.
Snazzy Spring Rolls. Soften rice paper
in simmering water, then lay out on a
flat surface. On one side of the paper,
arrange your choice of fillings, such as
cooked shrimp or chicken, shredded
carrots, bean sprouts, cooked rice
noodles, chopped peanuts, sliced sweet
peppers, and mint or cilantro leaves.
Starting on the side with filling, tightly
roll the paper up similar to an egg roll or
burrito. Serve with purchased dipping
sauces, such as peanut sauce or soy
sauce.
A Little Blue. Fill baked miniature
phyllo dough shells with a small dollop
of softened cream cheese. Top with a bit
of crumbled blue cheese and a sprinkle
of snipped tart dried cherries. If you
like, sprinkle with candied pecans or
almonds.
4
Where’s the Shrimp? Who doesn’t love
shrimp? For a super-easy appetizer,
thaw cooked frozen shrimp (or steam,
saute, or boil your own raw shrimp).
Place bowls of dipping sauces on a
platter (such as tartar, cocktail sauce or
aioli), then surround the bowls with the
cooked shrimp.
A Taste of the Mediterranean.
Purchased hummus and some yummy
crackers or pita chips are an easy way to
either keep hunger at bay until dinner
or to supplement an appetizer spread.
Select a couple of different flavors, such
as roasted red pepper, roasted garlic, or
black olive.
Dip This. Every party needs a dip, but
here’s an option that’s a little bit more
gourmet. Purchase garlic- or basilflavored oil or make your own variations
by stirring herbs, garlic, or grated
Parmesan cheese into olive oil. Pour the
oil into small dipping dishes and serve
with chunks of focaccia or baguette
slices for dipping.
Twisted Salsa. Here’s a fun salsa
variation that’s almost a meal in itself.
Combine drained canned black beans,
thawed frozen corn, chopped roma
Relish the Ease. Prepare a relish tray
like no other! On a platter, artistically
arrange roasted red peppers; green,
black, or specialty stuffed olives; cheese
cubes; sliced meats, such as pastrami,
ham, or salami; marinated artichoke
hearts; smoked sliced salmon lox;
marinated or fresh vegetables; and
pickled peppers. If you like, serve the
relish tray with hard or soft breadsticks.
An Apple a Day. Prepare a platter with
sliced apples, pears, and/or grapes, crisp
bread or crackers, and your choice of
cheese, such as blue or brie.
Antipasto Kabobs. Marinate cooked
cheese-filled tortellini, quartered
artichoke hearts, cherry tomatoes,
black olives, and whole pickled banana
peppers in bottled Italian dressing for 2
to 24 hours. Thread one of each of the
ingredients onto 6-inch skewers, adding
a thin roll of salami.
Roasted Romas. Slice roma tomatoes
lengthwise into thirds (smaller tomatoes
can be cut in half ). Place them in a
single layer on a parchment paperlined baking sheet. Brush the slices
with olive oil and sprinkle with finely
chopped garlic. Bake tomatoes at 400
degrees F. for about 20 to 30 minutes,
checking often so they don’t get dried
out or burnt. Line up cooled tomatoes
on platter and serve with softened brie
cheese and crackers or toasted baguette
slices.
Simply Salmon. With a pastry bag, pipe
flavored cream cheese (such as chive)
on cucumber slices. Top each cucumber
slice with a small piece of purchased
smoked salmon. If desired, garnish with
fresh chopped chives.
dilled salmon tartare
on whole grain bread
1/4 cup honey mustard 4893095
1/4 cup mayonnaise 4002416
1 (1-pound) piece frozen salmon fillet, thawed, cut
into 1/4-inch cubes 5115540
1/4 cup finely chopped red onion 2175339
1/4 cup chopped fresh dill 1329721
2 tbsp. drained capers, coarsely chopped 4743704
2 tbsp. fresh lime juice 3865730
2 tbsp. minced shallot 1821529
2 tsp. olive oil 5534151
3/4 tsp. coarse kosher salt 6040760
1/2 tsp. ground black pepper 5331048
3 5x3x1/4-inch slices whole grain bread 0842880
Mix mustard and mayonnaise in small bowl to
blend. Season to taste with salt and pepper. Can be
made 3 days ahead. Cover and refrigerate.
Mix salmon and next 8 ingredients in medium bowl.
Cover and chill until cold, at least 30 minutes. Can
be made 4 hours ahead. Keep refrigerated.
Spread 1 tablespoon mustard mixture on 1 side of
each bread slice. Cut each bread slice into 6 pieces.
Divide salmon tartare mixture among bread slices.
Transfer to platter and serve.
Tyson Aptzr Chicken Brst Mini Bufalo
192/1 oz. 6430785
Ldy Ast Aptzr Chicken Crdn Bleu Mini
192/1 oz. 5382379
Sys Imp Aptzr Chicken Sate
4/25 ct. 9250275
Sys Imp Aptzr Italian Antipasto Skwr
4/25 ct. 9841107
Sys Imp Aptzr Phyllo Brie And Pear
2/50 ct. 4249033
Appetzr Aptzr Potsticker Chkn Genrltso
4/25 ct. 7899477
Sys Imp Aptzr Springroll Chkn Thai
4/25 ct. 4248852
Portbty Shrimp Tgr P&D Ckd Tlon 26/30
4/2.5 lb. 1676600
Portbty Shrimp Tgr P&D Ckd Tlon 21/25
4/2.5 lb. 1676592
Portbty Shrimp Tgr P&D Ckd Tlon 16/20
4/2.5 lb. 1676584
Butr-It Butter Alternate Liq ZTF
3/1 gal. 3355757
Mc Corm Salt Sea Coarse Grind Meditern
6/16 oz. 6503983
Itlrose Sauce Chipotle Aioli Swt & Smk
6/32 oz. 6498586
Arrezzio Sauce Cocktail
4/1 gal. 5974969
Pepfarm Cracker Asst Distinctive
400/2 pk 4221651
Snyders Pretzel Honey Wheat Stk
48/1.75 oz. 8432994
Snyders Pretzel Nugget
6/1 lb. 4920484
Snyders Pretzel Rod Bulk
15/10 oz. 0513515
Sys Imp Cheese Blue Crumbles
2/5 lb. 0671677
Stella Cheese Gorgonzola Wheel
1/7lb. avg. 1505312
Rothkas Cheese Kit Course Wiscsn Pk
1/12 lb. avg. 3973724
This pack contains the following specialty
cheeses: 1/8 wheel of Grand Cru Reserve
Gruyere, 1/4 wheel of Vintage Van Gogh,
1/2 wheel of Buttermilk Blue, 1/4 wheel of
Mezzaluna Fontina, 2.5# Red Wax Sharp
Yellow Cheddar
Packe Cheese Kit Euro 1/8 lb. 6420303
This kit includes approximately 1 lb. each
of the following 8 cheeses: Danish Blue
Cheese, French Brie, Morbier, Port Saut,
English White Stilton With Fruit Manchego,
Australian Cheddar and Goat Cheese
5
6
scrumptious soups
shrimp, zucchini and red bell pepper bisque
1 pound uncooked large shrimp 2061455
7 tbsp. butter 5925987
3/4 cup chopped onion 7750243
3/4 cup chopped celery 6524078
3 cups cold water
2 cups bottled clam juice 5145206
1 cup dry white wine
2 fresh parsley sprigs 6908172
1/4 tsp. dried thyme 5913504
1/4 tsp. whole black peppercorns 6638878
1/4 cup all purpose flour 8378111
1/4 cup Madeira
3 tbsp. tomato paste 4030219
3/4 cup half and half 4828554
1 medium zucchini, cut into 1/4-inch cubes
6902423
1 medium-size red bell pepper, cut into
1/4-inch cubes 1079250
Peel and devein shrimp; reserve shells.
Coarsely chop shrimp. Place shrimp in
small bowl; cover and refrigerate.
Mix in half and half. Cook until soup is
heated through (do not boil). Season
soup to taste with salt and pepper.
Melt 1 tablespoon butter in heavy
medium saucepan over medium heat.
Add onion and celery. Cover and cook
until tender, stirring occasionally, about
5 minutes. Add reserved shrimp shells, 3
cups cold water and next 5 ingredients.
Bring liquid to boil. Reduce heat to low
and simmer until liquid is reduced to 5
cups, about 30 minutes. Strain shrimp
stock; discard solids.
Meanwhile, melt remaining 2 tablespoons
butter in heavy large skillet over mediumhigh heat. Add zucchini and red bell
pepper. Sauté until vegetables are crisptender, about 3 minutes. Add reserved
shrimp. Sauté just until shrimp are cooked
through and vegetables are tender, about
3 minutes longer. Season shrimp mixture
with salt and pepper.
Melt 4 tablespoons butter in heavy large
pot over medium heat. Add flour and
whisk until mixture bubbles but does not
brown, about 3 minutes. Whisk in Madeira
and tomato paste, then shrimp stock.
Simmer until mixture thickens slightly,
about 8 minutes. (Can be prepared 1 day
ahead. Cool slightly. Cover and refrigerate.
Bring soup to simmer before continuing.)
Spoon 1/3 cup shrimp mixture into center
of each bowl. Ladle soup around shrimp
mixture and serve.
Richs Bread Baguette French Prbkd
24/10 oz. 2339273
Kens Dressing Mandrn Org
4/1 gal. 6176739
Col Inn Broth Chicken RTU
12/48 oz. 4311189
Richs Bread Boule Peasant Mini Parbk
24/8 oz. 2276327
Kens Dressing Poppy Seed
4/1 gal. 4972410
Knorr Soup Base Beef Liq Conc
4/32 oz. 0188371
Richs Bread French Batard Parbaked
24/10 oz. 2233427
Kens Dressing Raspberry Wlnt
4/1 gal. 3724176
Knorr Soup Base Chicken Liq Conc
4/32 oz. 0188148
Sys Imp Dressing Caribbean Mango Ving
2/1 gal. 9590878
Sys Imp Dressing Sesame Toast Ftfr
2/1 gal. 6475230
Knorr Soup Base Vegetable Liq Conc
4/32 oz. 0188183
Sys Cls Dressing Sweet Onion Bnqt Prem
4/1 gal. 4795829
Stk Pot Soup Bisque Red Ppr Gouda
4/4 lb. 5079957
Sys Imp Dressing Tomato Sndrd Bsl Ftfr
2/1 gal. 6617666
Culicol Soup Mushroom & Brie Bisque
4/4 lb. 3828415
Sys Imp Dressing Cranberry Citrus Ving
2/1 gal. 9590555
Kens Dressing Greek With Feta
4/1 gal. 7797186
Sys Cls Soup Tomato Flrntn Conc
3/4 lb. 6234298
7
wine) is undoubtedly an enduring
classic, today’s fascination with
cocktails has spurred innovation and
experimentation. Champagne with
berries? Great! Mix it with chocolate?
Why not? “Cocktails, like food, should be
a culinary experience,” says Haasarud.
“It is about combining ingredients to
create a sensation on the palate and
entice all the senses with a combination
of flavors, textures, aromas, and
garnishes.”
The popularity of Champagne cocktails
is, well, bubbling over because “one can
have a cocktail made with the sparkling
wine and yet pay less for it than for
a whole glass of straight bubbly.”
Haasarud’s go-to Champagne cocktail is
an Aperol Spritzer, which has about 3/4
of an ounce of Aperol (an Italian aperitif
made with bitter and blood oranges)
topped with a brut Champagne or
Prosecco. “I really love the French 75,
too….”
Read on for Haasarud’s suggestions
for making and serving Champagne
cocktails at your next party, and try five
delicious recipes from her book.
Read More http://www.epicurious.com/
articlesguides/drinking/cocktails/
champagnecocktails
holiday champagne
cocktails revamped
Kim Haasarud bubbles up with sparkling ideas to freshen your flute
– by Joanne Camas
Nothing really says celebration like
hearing that cork pop, seeing the
bubbles flow into a flute, and feeling
those bubbles on the palate,” says
Kim Haasarud, author of numerous
8
books on cocktails—including 101
Champagne Cocktails—and founder
of Liquid Architecture, a beverage
consultancy. But while Champagne
(or, more generally, sparkling
Maui Cocktail Mixer Mango 2+1
12/1 qt. 4206561
Sahar B Cocktail Mixer Strawbry
12/1 qt. 8724163
Sahar B Cocktail Mixer Peach
12/1 qt. 8724684
Sys Cls Mix Cocktail Sweet/Sour
4x1 BIB
1/3 gal. 5632377
Sahar B Cocktail Mixer Pina Colada
12/1 qt. 8724718
Champagne Tips:
Use Fresh Fruit as an Ingredient
Champagne provides a very versatile
base for showcasing sprightly flavors
like citrus fruits. All types of oranges—
and especially blood oranges—pair
beautifully, as do ripe berries such
as strawberries, blackberries, and
blueberries. A good rule of thumb is to
use about a tablespoon of muddled fruit
in the glass and then pour the bubbly
over it. Stir gently to incorporate.
Pair the Right Foods
Haasarud likes fried foods, such as
wontons or chicken, with Champagne.
“Try having a glass with a basket of
onion rings—the Champagne cuts
right through the fried breading
for a wonderful pairing.” As for hors
d’oeuvres, the author suggests an
artisanal salami and cheese platter;
baked Brie with apples, cranberries, or
figs; or even sushi.
Less-Expensive Bubbly Is Best
for Cocktails
“If I’m going to use some purées, fruits,
or juices,” explains Haasarud, “I suggest
using a more affordable sparkling wine.
If it’s in your budget, you can splurge for
something a little better, so guests have
the option of having a straight glass of
bubbly or a cocktail.”
“If I have an expensive Champagne,
like a vintage Cristal or Dom Pérignon,”
she says, “I just want to barely accent
it, because it’s so good as is. Maybe a
classic Champagne cocktail with a sugar
cube and a splash of bitters.”
Read More http://www.epicurious.com/
articlesguides/drinking/cocktails/
champagnecocktails
9
10
dazzling desserts
chocolate-orange pots de crème with candied orange peel
Candied Orange Peel
1 orange 7412604
1 cup sugar, divided 2096162
3/4 cup water
Pots de Crème
2/3 cup whole milk 4609772
1/2 cup whipping cream 4828802
1 tablespoon Grand Marnier or other
orange liqueur
1 teaspoon vanilla extract 5230040
1 teaspoon finely grated orange peel
4 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped
4015137
4 large egg yolks 1462100
3 tablespoons sugar 2096162
Lightly sweetened whipped cream
9815580
Davids Brownie Blondie 1/2 Sheet
2/6 lb. 5398714
Davids Cake Crumb Apple Caramel
2/9 lb. 9977349
Sys Imp Cake Lemon Bry Crm
4/91.2 oz. 5811581
Diannes Cheesecake Baileys Irish Crm
2/96 oz. 8854653
Pepfarm Cookie Asst Distinctive
4/116 ct. 4267456
Davids Cookie Biscotti Almond
110/ct. 1492289
Bkrscls Dough Cookie Carmel Apple Grmt
216/1.5 oz. 3058443
For Candied Orange Peel:
Using vegetable peeler, remove orange
part of peel from orange in long strips.
Cut peel lengthwise into 1/8-inch-wide
strips. Stir 3/4 cup sugar and 3/4 cup
water in heavy small saucepan over
medium-low heat until sugar dissolves.
Bring to boil. Reduce heat and simmer
2 minutes. Add orange peel; simmer 15
minutes.
Place remaining 1/4 cup sugar in small
bowl. Using slotted spoon, remove peel
from syrup and transfer to sugar. Toss to
coat. Cool, tossing occasionally. Cover
bowl and let stand at room temperature
overnight. (Can be made 2 days ahead.
Keep covered.)
For Pots de Crème:
Preheat oven to 350°F. Bring milk, cream,
Grand Marnier, vanilla, and grated orange
peel to boil in heavy medium saucepan.
Otspkmy Dough Cookie
Cranbry Oatmeal
240/1.33 oz. 9638461
Otspkmy Dough Cookie Oatmeal Rsn
240/1.33 oz. 1412667
Otspkmy Dough Cookie Sugar Butter
240/1.33 oz. 1454479
Otspkmy Dough Cookie Wht Choc Mac
240/1.33 oz. 2094498
Chfpier Pie Apple Crnbry
6/46 oz. 8395659
Chfpier Pie Caramel Apple Nut
6/64 oz. 1471101
Remove from heat. Add chocolate and stir
until melted and smooth. Whisk yolks and
sugar in medium bowl until pale yellow,
about 2 minutes. Whisk egg mixture
into chocolate mixture. Strain into 2-cup
measuring cup.
Divide mixture between two 8-ounce
custard cups. Place cups in small baking
dish. Add enough water to baking dish
to come halfway up sides of cups. Cover
dish tightly with foil. Bake until custard
is set, about 40 minutes. Remove cups
from water in dish. Place in refrigerator
uncovered until cool. Cover with plastic
wrap and refrigerate until cold, about 6
hours. (Can be made 2 days ahead. Keep
refrigerated.) Top with whipped cream,
garnish with candied orange peel, and
serve.
Davids Rugelach Pastry Asst
94/.85 oz. 7215320
Bkrscls Dough Puff Pastry Sheet 10x15
20/12 oz. 2227700
Bkrscls Dough Puff Pastry Square 5x5
120/2 oz. 2227643
Pillsby Dough Scone Variety Pack Fto
96/3.75 oz. 2513364
Richs Topping Whpd Non-Dairy On-Top
12/16 oz. 1169960
Richs Topping Whpd With Crm On Top
12/16 oz. 0154755
Sys Cls Pie Pumpkin T&S 10”
6/43 oz. 9792771
11
together into the medium bowl. (Flour,
baking powder, cinnamon and salt.) Whisk
together.
Using a hand mixer, combine butter and
sugar until fluffy and light. Add egg.
With your mixer on low, slowly add your
dry ingredients. Mix until combined.
Divide the dough in a few manageable
sections, three to four sections is best.
Wrap each section in plastic wrap or
waxed paper, and refrigerate for about an
hour.
Preheat oven to 350º F.
Roll sugar cookie dough until about
1/4-inch thick.
Cut dough into shapes, place
on a greased baking sheet lined
with parchment. Place the shapes
approximately one inch apart.
Sprinkle with coarse colored sugar.
Bake for eight minutes. Cookies are done
when they begin browning on the edges.
Remove from oven and let cool for a few
minutes before transferring to a cooling
rack.
Pillsby Batter Muffin
Capp Choc Chunk
6/3 lb. 6796585
Pillsby Batter Muffin
Cranberry Orange
6/3 lb. 1430842
holiday baking
Hershey Chocolate Chip
Semi Sweet 1000 ct.
1/25 lb. 4015137
festive sugar cookies
Hershey Chocolate Chip White Milk
1/25 lb. 5403647
1 cup unsalted butter, at room
temperature 5926910
3/4 cup sugar 4782694
1 egg, at room temperature 2105823
2 cups all-purpose flour 8378111
1 teaspoon baking powder 5517701
1/4 teaspoon salt 6040760
12
1/4 teaspoon ground cinnamon 5265451
Hershey Candy Reese Pcs Mini
1/25 lb. 3062171
Colored sugars
Grab two bowls – one medium sized for
the dry ingredients and one larger bowl
for mixing.
Using a spoon scoop flour into measuring
cup. Level the cup. Sift dry ingredients
Sys Rel Spice Cinnamon Grnd
6/18 oz. 5265451
Imp/McC Spice Ginger Ground
6/1 lb. 5228887
Imp/McC Spice Nutmeg Ground
6/1 lb. 5229067
gingerbread cake with
peppermint cream
cheese frosting
Cake:
1/3 cup granulated sugar 4782694
1/4 cup butter, softened 5926910
1/4 cup molasses 5370952
1 large egg 2105823
1 1/2 cups all-purpose flour
(about 6-3/4 ounces) 8378111
2 tsp. ground ginger 5228887
1/2 tsp. baking soda 4950598
1/4 tsp. ground nutmeg 5229067
1/8 tsp. salt 6040760
1/8 tsp. ground cloves 5228663
2/3 cup fat-free milk 2577179
1 tsp. vanilla extract 5239371
Cooking spray 4135380
Frosting:
1/2 cup (4 ounces) 1/3-less-fat cream
cheese, softened 2006559
1 tsp. vanilla extract 5239371
1/8 tsp. salt 6040760
1-3/4 cups powdered sugar 5593900
Crushed candy canes
Preheat oven to 350° F.
To prepare cake, place 1/3 cup granulated
sugar and butter in a medium bowl; beat
with a mixer at high speed for 2 minutes
or until well combined. Add molasses and
egg; beat well.
Lightly spoon flour into dry measuring
cups; level with a knife. Combine flour
and next 5 ingredients (through cloves)
in a medium bowl. Add flour mixture
and milk alternately to sugar mixture,
beginning and ending with flour mixture.
Stir in 1 teaspoon vanilla. Spoon batter
into an 8-inch square pan coated with
cooking spray. Bake at 350° F for
30 minutes or until a wooden pick
inserted in the center comes out clean.
Cool completely on a wire rack.
To prepare frosting, place cheese,
1 tsp. vanilla, and 1/8 tsp. salt in a large
bowl; beat with a mixer at medium
speed until light and fluffy. Gradually add
powdered sugar; beat at low speed just
until blended (do not overbeat). Spread
frosting evenly over top of cake. Top each
serving with crushed candy cane pieces.
orange cranberry
oatmeal cookies
1 cup dried cranberries 7102403
3/4 cup old fashion rolled oats 8563280
1-1/2 tsp. grated orange peel 7412604
About 1/2 cup granulated sugar 4782694
1/2 prepared basic butter cookie dough,
at room temperature (see recipe to
the right)
In a medium bowl, soak cranberries for 15
minutes in warm water. Drain and chop
fine; set aside.
Preheat oven to 350º F.
In a large bowl, beat cranberries, oats and
grated orange peel into basic butter dough
until just combined.
Place 1/2 cup of granulated sugar in small
bowl. Form dough into 1-inch balls and
roll in sugar to coat. Arrange balls 2 inches
apart on ungreased cookie sheets. Flatten
each ball with drinking glass with bottom
wrapped in wax paper to prevent sticking.
Bake for 12 minutes or until lightly golden.
Transfer cookies to cooling surface.
Basic Butter Cookie Dough:
1 lb. salted butter, softened 5925987
1-1/3 cups granulated sugar 4782694
3 large egg yolks 1462100
2 tsp. vanilla extract 5239371
4-2/3 cups all-purpose flour 8378111
In a large bowl, with an electric mixer set
on medium-high speed beat together the
butter and sugar until light and fluffy.
Beat in egg yolks, one at a time. Beat in
vanilla extract. Beat in flour gradually until
just combined.
13
toffee squares
Crust
1 cup (2 sticks) unsalted butter, at room temp. 2602126
1 cup firmly packed light brown sugar 1854694
1 large egg yolk 1462100
1 tsp. vanilla extract 5230040
1/4 tsp. salt 6040760
2 cups all-purpose flour 8378345
Topping
7 to 8 ounces milk chocolate, broken into pieces, or 1-1/2 cups
milk chocolate chips 7996051
1 cup chopped almonds, toasted 5009059
Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with
parchment paper.
Prepare the crust. In a large bowl, with an electric mixer, beat
together the butter and sugar on medium speed until light,
about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low
speed, gradually beat in the flour just until mixed. The dough
will be stiff. Pat the dough evenly over bottom of baking pan.
Bake in the center of the oven until pale gold on top, about 20
minutes.
Remove the pan from the oven and scatter the chocolate pieces
evenly over the crust. Return the pan to the oven for 1 minute.
Remove the pan again and, using a knife, spread the chocolate
evenly over the crust. Sprinkle evenly with the almonds.
Let cool completely in the pan on a wire rack. Using a sharp knife,
cut into small squares, then carefully remove from the pan with a
small offset spatula or an icing spatula.
3/4 cup sugar 5087572
1 tsp. almond extract 9276874
2 cups all purpose flour 8378345
1/4 tsp. salt 6040760
1/4 cup (packed) almond paste, crumbled 5630700
1/2 cup sliced almonds, divided 5009059
Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line
bottom and sides of pan with parchment paper, extending over
sides. Butter parchment. Mix preserves and orange liqueur in small
bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until
well blended. Beat in almond extract. Add flour and salt; beat just
until blended. Transfer 1 cup of dough to another small bowl; add
crumbled almond paste and mix with fingertips until small clumps
form. Mix in 1/4 cup sliced almonds; set aside for topping.
apricot-orange shortbread bars
1 cup apricot preserves 4186425
3 tbsp. orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temp. 2602126
14
Press remaining dough evenly onto bottom of prepared pan.
Spread preserves mixture evenly over. Using fingertips, coarsely
crumble topping over preserves, then sprinkle 1/4 cup almonds
over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about
1 hour. Cool completely in pan on rack. Using parchment paper as
aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then
cut each strip crosswise into 8 small bar cookies.
chocolate hazelnut
crinkle cookies
2/3 cup hazelnuts 5053137
2 tbsp. granulated sugar 5087572
6 oz. fine-quality bittersweet chocolate
(no more than 60% cacao if marked),
finely chopped 4015137
2-3/4 cups all-purpose flour 8378345
2 tbsp. unsweetened cocoa powder
4324232
2 tsp. baking powder 5517701
3/4 tsp. salt 6040760
1 stick (1/2 cup) unsalted butter, softened
2602126
1-1/2 cups packed light brown sugar
1854694
2 large eggs 2105823
1/4 cup whole milk 2577179
1 tsp. pure vanilla extract 5230040
3/4 cup confectioners sugar 5825672
Put oven rack in middle position and
preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan
in oven until skins split and nuts are pale
golden, about 10 minutes. Remove from
oven, then wrap hazelnuts in a kitchen
towel and rub to remove any loose skins.
Cool nuts completely. Pulse nuts with
granulated sugar in a food processor until
finely chopped.
Melt chocolate in a metal bowl set over
a saucepan of barely simmering water
or in top of a double boiler, stirring until
smooth. Remove bowl from heat and set
aside.
Whisk together flour, cocoa powder,
baking powder, and salt in a bowl.
Beat together butter and brown sugar
in another bowl with an electric mixer at
medium-high speed until creamy, about 3
minutes. Add eggs one at a time, beating
well after each addition, then beat in
melted chocolate until combined. Add
milk and vanilla, beating to incorporate.
Reduce speed to low and add flour
mixture, mixing until just combined. Stir
in nut mixture. Cover bowl with plastic
wrap and chill dough until firm, 2 to 3
hours.
Form and bake cookies:
Preheat oven to 350°F. Line 2 large baking
sheets with parchment paper.
Sift confectioners sugar into a bowl. Halve
dough and chill 1 half, wrapped in plastic
wrap. Roll remaining half into 1-inch balls,
placing them on a sheet of wax paper
as rolled. Roll balls, 3 or 4 at a time, in
confectioners sugar to coat generously
and arrange 2 inches apart on lined
baking sheets.
Bake, switching position of sheets halfway
through baking, until cookies are puffed
and cracked and edges feel dry (but
centers are still slightly soft), 12 to 18
minutes total. Transfer cookies (still on
parchment) to racks to cool completely.
While first batch is baking, roll remaining
dough into balls. Line cooled cookie
sheets with fresh parchment, then coat
balls with confectioners sugar and bake in
same manner.
15
16
regal roast
beef strip loin with brandied tarragon-mustard sauce
3 garlic cloves, minced 1048172
1 tbsp. olive oil 5534151
2 tsp. salt 6040760
2 tsp. ground black pepper 5331048
1 boneless beef strip loin (about 5 pounds) 8142101
2 large shallots, finely chopped (about 1/2 cup) 1821529
3/4 cup brandy
14 ounces less-sodium beef broth 5568233
1/2 cup heavy cream 4828802
1-1/2 tbsp. cold water
1-1/2 tbsp. corn starch 4073441
2/3 cup country dijon or coarse ground mustard 4064978
1-1/2 tbsp. chopped fresh tarragon leaves 1680032
Preheat oven to 450° F. In small bowl, combine garlic, oil, salt
and pepper. In large shallow roasting pan, place roast fat side
up. Rub all sides of beef with garlic mixture. Roast beef 30
minutes. Reduce temperature to 350° and roast 30 to 35
minutes longer or until internal temperature reaches 130° for
medium-rare. Transfer roast to cutting board and loosely cover
with foil. Let stand 20 minutes before slicing.
Meanwhile, remove and discard excess fat from roasting
pan. Add shallots to drippings in roasting pan and cook over
medium-low heat 2 minutes, stirring frequently. Add brandy
and heat to boiling. Cook 3 to 4 minutes or until most liquid
has evaporated, stirring to loosen browned bits from bottom of
pan. Add broth and cream, and heat to boiling. Reduce heat to
medium and simmer 8 minutes. In small bowl, combine water
and cornstarch. Add cornstarch mixture to simmering liquid;
heat to boiling and remove from heat. Whisk in mustard and
tarragon. Slice beef across the grain and serve with sauce.
Sys Imp Chicken Brst Airline S/On 10 oz.
18/10 oz. 7041916
BBRL Imp Turkey Brst Mesq Smo Rnd
2/7-8 lb. avg. 7585318
Arrezzio Pasta Egg Purse Chs Six
2/2.5 lb. 1620830
Sys Imp Chicken Brst Colonial w/Stufng
24/8 oz. 1778307
BBRL Sup Turkey Brst Nat Brn Pan Rst
1/9-11 lb. 9713611
Arrezzio Ravioli Pumpkin Jmbo Preckd
3/2.5 lb. 8017295
Ldy Ast Chicken Brst Garlc Focaci Crst
48/4 oz. 5387709
Arrezzio Veal Cutlet Top Rnd Pounded
80/2 oz. 9690751
Arrezzio Sauce Pesto Mshrm Wild
3/30 oz. 8399487
Sys Cls Chicken CVP 8pc Cut Fresh Trim
16/2.5 lb. avg. 1861665
Arrezzio Veal Leg Cutlet Top Tnd Pound
27/6 oz. 9692807
Arrezzio Sauce Pesto Sun Dried Tomato
3/30 oz. 6139760
Lawrys Seasoning Rub Chipotle Cinamon
6/27 oz. 8488150
Sys Cls Entree Apple Esclpd w/Cin
4/4.25 lb. 8947897
Arrezzio Sauce Horseradish
4/1 gal. 5974977
Sunrich Pineapple Diced Mango 1/4 in.
1/8 lb. 0295396
Knorr Sauce Mix Demi Glace
4/28 oz. 5534011
Sunrich Pineapple Golden Spears
1/24 lb. 8579401
Knorr Sauce Mix Hollandaise
4/1.5 lb. 5527908
Sys Nat Salad Fruit Al Fresco
1/14 lb. 3957198
Sys Cls Chicken CVP Brst B/S 5 oz.
4/5 lb. 2166429
Sys Cls Chicken CVP Quarter Trim
16/2.75 lb. avg. 1861376
Perdue Chicken Quarter Rstd Oven Frsh
32/10 oz. avg. 7671696
Jones D Ham Cherry Smkd Flat F/Glz W/A
1/16.5 lb. 7217544
BBRL Cls Turkey Brst 5-7pc Skls O/P
2/8-10 lb. 2378305
17
easy access
Sysco’s Chef Ex program is designed to provide fast,
easy access to boutique and specialty foods from small,
artisanal suppliers - all under the Sysco umbrella of
dependability and service.
All of the products are
grown naturally, some are
grown organically, and all
are processed according
to a self-imposed HACCP
food safety program at
the facility in Colusa, CA,
allowing us to exceed
food safety requirements
and offer the cleanest,
dry rice and grains. Our
producst are certified
Kosher, as indicated on the
packaging.
Indian Harvest ships via FedEx
Ground Mon-Fri. No refusals/
No returns. Damage claims
must be filed within 48 hours.
Basmati Blend
12/2 lb. 0552356
Golden Jewel Blend
12/2 lb. 6389662
From humble beginnings starting in 1978,
Indian Harvest has steadily grown to be
the country’s premier provider of rice and
rice blends, exotic grains and legumes to
many of the industry’s top creative chefs
and restaurants. Because of the company’s dedication to clean, high-quality
unique products, top-notch customer
support, and the company’s respect for
the planet and its people, Indian Harvest
has gained a very loyal following in the
culinary community.
18
Jade Blend
12/2 lb. 0552331
Jasmine Blend
12/2 lb. 0551994
Sunset Blend
12/2 lb. 6262547
Cabernet Medley
2/2 lb. 6261796
And many more
varieties of Rice, Muesli,
Cous Cous and more.
What is CIAO BELLA:
An ultra-premium ice cream and sorbet using
only the finest all-natural ingredients sourced
from around the world. Gelato contains less
butterfat and air by volume. The result is
a denser, creamier, more flavorful product.
Sorbet contains 65-85% pure fruit which
results in an intense flavor experience.
Gelato:
Chocolate (Belgian) 7254800
Espresso (Triple) 7255005
Dulce de Leche 7254861
Vanilla (Tahitian) 7254994
Sorbet:
Raspberry 7339791
Blood Orange (Sicilian) 7255155
Lemon 7255203
And many more varieties.
CIAO BELLA ships via FedEx Standard Overnight
Mon–Thurs. No refusal/No returns. Damage
claims must be filed within 48 hours.
holiday disposables
Must have disposables for the Holiday Season!
Comet Plate Plas Blk Sqr 8.25” Milan
14/12 ct. 5522625 Comet Plate Plas Blk Squr 6” Milan
14/12 ct. 5522638 Comet Plate Plas Blk Squr 7.5” Milan
14/12 ct. 5522590 Comet Plate Plas Wht Squr 6” Milan
14/12 ct. 5540162
Comet Glass Wine Plas 2 Pc 5 oz.
20/25 ct. 4023032 Sabert Spoon Plas
Curly Silver
200/each 7221114
Sabert Plate Plas Mini
Blk Tast/Sauce
200/each 7225707
Comet Mug Plas Mstrpc w/Gold Band
24/8 ct. 8826117 Hofmstr Kit Party New Yr F/50 People
1/kit 9257239
Sabert Glass Plas Mini Tasting Clr
200/2.5 oz. 7239581 Sabert Bowl Plas Tasting Clr
200/2.5 oz. 7225768 Sabert Fork Plas Serving Blk
72/9 in. 1067099 Comet Plate Plas Mstrpce w/Gold Strpe
10/15 ct. 9230210 Comet Plate Plas Mstrpce w/Gold Strpe
150/7.5” 9230202 Comet Plate Plas Mstrpce w/Gold Strpe
10/12 ct. 9226853 Comet Plate Plas Dinr Milan Tux B&W
10/12 ct. 7713575 Comet Plate Plas Sal Milan Tux B&W
14/12 ct. 7712765
Comet Plas Reflection Slvr/Blk
Fork 24/20 ct. 8828267
Knife 24/20 ct. 8828271
Spoon 24/20 ct. 8828281 Comet Plas Silver Reflection
Fork 1/600 ct. 0720763 Knife 1/600 ct. 0723338 Comet Glass Plas Chmpn Refltn 5 oz. 2pc
12/8 ct. 0769317 Comet Glass Plas Wine Refltn 6 oz. 2pc
12/8 ct. 0769259 breakfast buffet staples
Dannon Yogurt Black Cherry Oikos Grk
12/5.3 oz. 0688525
Dannon Yogurt Blueberry Greek
12/5.3 oz. 0109425
Dannon Yogurt Peach Oikos Greek
12/5.3 oz. 0688505
Dannon Yogurt Strawberry Greek
12/5.3 oz. 0092310
Dannon Yogurt Vanilla Greek
12/5.3 oz. 0109445
Sys Imp Egg Bkfst Wrap w/Ham & Peppers
75/4 oz. 0152512
Whlfcls Egg Whl Boil-N-Bag Brknrdy
6/5 lb. 1382530
Whlfcls Egg Whl Citric Acid 5 lb.
6/5 lb. 1403872
Whlfcls Egg Yolk Unsugared Liq
15/1 lb. 1462100
Sys Imp Omelet Egg Plain Skllt Sty
48/3 oz. 7518582
Sys Imp Omelet Egg w/Cheese Skllt Styl
48/3.5 oz. 7518723
19
Strawberry Shortcake
Pumpkin Cheesecake
Egg Nog Cheesecake
seasonal desserts
Galikrs Ice Cream Pumpkin
1/3 gal. 7964915
Vdfrnce Cake Caramel
Pumpkin Creme 9” Pc
2/3.69 lb. 8865943
Saralee Cake Choc PB Thndr w/Reeses 9”
2/71 oz. 8538910 Chfpier Pie Caramel Apple Nut
6/64 oz. 1471101 Apple
Caramel Nut
Sweetst Cake Pmpkn Bndt
36/5.3 oz. 0799835
Chfpier Pie Apple Crnbry
6/46 oz. 8395659 Vdfrnce Cheesecake Egg Nog Pre Cut
2/10" 5785415 Pellman Cake Spice Pumpkin
4/60 oz. 7010451
Dream F Cheesecake Peppermint
Chocolate Chunk
2/10" 8833800 Limited quantities
Atvbkry Dessert Pumpkin Roll
4/23 oz. 0033856
Bindi Cheesecake Pumpkin 16 Slc
1/4.4 lb. 7853357
Chocolate
Peanut
Butter with
Reeses
Sysco reserves the right to limit quantities and correct typographical errors.
Vdfrnce Cake Lyr Strawbry Shrtcke 14 ct.
2/3.75 lb. 7703754
Sweetst Cake Lyr Choc Lovin Spoon 14 ct.
4/100 oz. 2446078 Dream F Cupcake Iced Red Velvet
32/3" 8048108 Dream F Cupcake Vanilla
32/3” 8048367
Dream F Cupcake Chocolate Blkout
32/3" 8047827
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