Dish! - 2024 Issue 3 - Easter & Spring Edition by Martin Bros.

easter

spring

edition

spring and summer edition

| Foodservice Solutions Magazine | Issue three 2024 | martinbros.com

Cherry Bourbon Glazed Ham 1 each

Boneless Smoked Fast Carvemaster Ham (933720)

PREP | Preheat oven to 325°F. Place ham into a roasting pan, add approximately 1/2-1” of water. Cover with foil so not to touch the ham. Roast for approximately 3/4 -1 hour. Remove the covering. Pour 1/2 of the cherries over the ham, continue to roast for an additional 20-30 minutes. Check the internal temperature (you will want the final internal temperature 145°F, roasting too long will dry out the ham) glaze a second time. Place back into the oven. Continue to roast until you reach your temp. let rest for 20 minutes YIELD | Varies

Cherry Bourbon Glaze 2 cups 2 cups 1 Tbsp 2 oz

Cherry Pie Filling (754580) Dark Sweet Cherries (751310) drained, reserve the juice Cinnamon (472248) Bourbon

PREP | Cherry glaze – in a saucepan mix the pie filling, cherries, and cinnamon. Bring to a low simmer. Add the bourbon, continue to simmer for 5-10 minutes. Stir frequently to prevent from burning. YIELD | Varies

BONELESS HAM (933720 – 2/9-10 avg) All Smithfield brands are driven by the love of meat ours, yours and, of course, your customers. That’s why our offerings are so vast; because we all need our pork and specialty prepared meats our way no one offers more.

CHEF SCOTT FADDEN Martin Bros. Culinary

o t w o h k c i a qu with Chef n e d d a f t t o c s To Find out more!

Tip:

you can use the cherries that slid off the ham and spoon over the ham after plating.

CHERRY PIE FILLING (754580 – 6/10#) All Highland Market™ pie fillings are made from the finest blends of ripened fruit picked at the peak of perfection to ensure delectable fruit color, flavor and character.

DARK SWEET PITTED CHERRIES IN HEAVY SYRUP (751310 – 6/10#) Canned Pacific Northwest dark sweet cherries are ripe and flavorful providing a quality product with ready-to-serve convenience & consistency.

GROUND CINNAMON (472248 – 1/18 oz) McCormick Culinary ground cinnamon is fragrant, pure ground, culinary- grade cinnamon that has a sweet and warm flavor.

Zesty Orange Ham 1 each 2 cups 2-3 each

Silver Medal Original Pit Ham (915080) Zesty Orange Sauce (551810) Oranges (376540) sliced

PREP | You can roast this ham whole or cut in half. If roasting in halves, place the cut side down. Preheat oven to 325°F. Place into a roasting pan, add approximately 1/2-1” of water. Cover with foil so not to touch the ham. Roast for approximately 3/4 -1 hour. Remove the covering. Pour 1/2 of the zesty orange sauce over the ham, continue to roast for an additional 20-30 minutes. Check the internal temperature (you will want the final internal temperature 145°F. roasting too long will dry out the ham) glaze a second time. Place back into the oven. Continue to roast until you reach your temp. let rest for 20 minutes before cutting. Garnish with grilled orange slices. Serve with extra zesty orange sauce. YIELD | Varies

BONELESS PIT HAM (915080 – 2/13-16 avg) Pit ham, Silver Medal original. Solid muscle, and hickory smoked for eight hours for an outstanding flavor. This boneless pit ham is perfect for buffets and carving stations.

ZESTY ORANGE SAUCE (551810 – 4/.5 gal) Minor’s zesty orange sauce is a traditional sauce with the sweet tang of citrus complemented by garlic, soy, toasted sesame and ginger.

! e c u a S e g n a r O Zesty

ORANGES (376540 – 88/1 ea)

Grill marks are a simple way to improve your plate presentaion!

CHEF SCOTT FADDEN Martin Bros. Culinary

o t w o h k c i u aq with Chef scott fadden

To Find out more!

dish! | martinbros.com | 5

Chicken Scallopini 4 each As needed As needed As needed 6 oz 6 oz 6 oz 6 oz 6 oz 6 oz 6 oz 6 oz As needed 2 Tbsp 2 Tbsp As needed

Perdue Chicken Breast (968270) Salt Pepper Olive Oil Bacon (924600) diced Yellow Onions (361043) diced Mushrooms (360940) sliced Artichokes (601330) cut into 1/2’s or 1/4’s Grape Tomatoes (362070) Minced Garlic (391021) Dry White Wine Heavy Cream (347225) Butter (995090) Fresh Squeezed Lemon Juice (376110) Capers (601151) drained Grated Parmesan (903460)

PREP | Season the chicken breasts with the salt & pepper. On a griddle or in a large sauté pan over med-high heat, add the olive oil, cook chicken to 165°F. In a large sauté pan over med-high heat cook the diced bacon until almost fully cooked. Add the onions and mushrooms, continue to sauté. When the onions start to become translucent add the artichokes and tomatoes. Continue to cook 3 minutes, add the garlic sauté an additional minute. Add the butter and wine, let simmer until it starts to reduce. Add the cream and lemon juice. Lightly simmer. Stir in the lemon juice and capers. YIELD | 4

Garlic Mashed Potatoes 1 package 1/2 cup 1 1/2 cup

Excel Mashed Potato Pearls (602950) Minced Garlic (391021) Grated Parmesan (903460)

PREP | Prepare potatoes as directed on the package, adding the minced garlic and parmesan. Serve the chicken over the garlic mashed potatoes. Garnish with parmesan cheese. YIELD | 20-24

BONELESS SKINLESSCHICKEN BREAST (968270 – 26/6 oz) Ready to cook right out of the bag, pre-portioned Perdue Harvestland individually frozen 6 oz boneless, skinless breasts are made with only all-natural chicken, raised on a 100% vegetarian diet with No Antibiotics Ever!

chicken

s t r a e H e k o h c i t r A r e d n e T BACON (924600 – 1/15 lb) Farmland Gold Medal bacon is center-cut from smaller, leaner bellies. This bacon is double-smoked.

YELLOW ONION (361043 – 1/25 lb)

ARTICHOKE HEARTS (601330 – 6/10 lb) Roland artichoke hearts are a special variety, which ensures the tenderness, color, and quality required for a successful presentation. They are the interior, heart of the artichoke, with a light yellow/green color.

Capers

ower r is the fl Th e c a p e ing w low gro b u d of a in d n u bush fo ountries . eanean c Mediterr

scallopini

CAPERS (601151 – 1/32 oz) Roland® Nonpareille capers are the smaller of the commercially used capers, measuring 3-7 mm in diameter. They are green/gray in color.

dish! | martinbros.com | 7

Chicken spinach & feta strata 12 oz

French Bread (984730) cubed and set out for 4 hours Eggs (380130) Heavy Cream (347225) Milk (347420) Salt (473168) Black Pepper (472521) Grated Parmesan (430211) Diced Onion (361043) Red Bell Pepper (361255) diced Minced Garlic (391021) Butter (995090) Pulled & Shredded Chicken (802940) thawed Spinach (361170) Feta (905848)

10 each 1 cup 1 cup 1 tsp 1 tsp 1/2 cup 1 cup 1 cup 1 Tbsp 2 Tbsp 1 lb 8 oz 8 oz

PREP | Prepare a 1/2 hotel pan. In a sauté pan over med-high heat melt the butter, add the onions and red peppers, sauté until vegetables start to soften, add the spinach and garlic, continue to sauté an additional minute. Set aside. In a mixing bowl whisk the eggs, heavy cream, milk, salt, and pepper. Add the bread, parmesan, chicken, feta, and sauteed vegetables toss together. Pour into the ½ pan, cover and bake at 325ºF for 1 – 1 1/2 hours. Remove the cover, brown. Remove from the oven, let rest for 10 minutes. to test if for doneness stick a toothpick into the center, if it comes out clean and dry. It ready. Serve with fresh berries. YIELD | 9-12

FRENCH BREAD (984730 – 15/6 oz) This bread is becoming a classic. Hand scored to give it an authentic, homemade look. Fully baked.

LARGE GRADE A EGGS (380130 – 1/15 doz)

a t e F & h c a n i p Chicken, S

strata

BLACK PEPPER (472521 – 1/18 oz) McCormick Culinary pure ground black pepper provides broad appeal with bold, biting flavor.

PULLED & SHREDDED CHICKEN BREAST MEAT (802940 – 1/10 lb) Fully cooked, skinless, boneless pulled and shredded oven roasted chicken breast meat with rib meat.

FETA CHEESE CRUMBLES (905848 – 4/2.5 lb)

dish! | martinbros.com | 9

Savory Italian Torte 2 tubes 8 oz 1 1/2 cups 1/2 cup 1/2 cup 1 1/2 cups 12 oz 8 oz 16 slices 8 each 1 cup 2 tsp 1 tsp 2 Tbsp

Crescent Roll Dough (959030) Fresh Spinach (361170) Sliced Mushrooms (360940) Diced Onion (380718) Banana Peppers (610620) (optional) Roasted Red Peppers (561590) Sliced Ham (911020) Sliced Genoa Salami (933530) Sliced Provolone Cheese (901830) Eggs (380130) Grated Parmesan (903460) Italian Seasoning (472721) Dried Basil (472151) Olive Oil (357476)

PREP | Wrap foil tightly around a 9 or 10” springform pan. Spray the pan with food release. Open 1 tube of the dough. Roll out the dough place into the bottom of the pan making sure to seal seams. Bake at 350°F for 12 -15 minutes. remove from the oven and cool. Whisk the 7 eggs, parmesan, basil, Italian seasoning together. Set aside. Sauté the mushrooms, onions, spinach, and banana peppers with the olive oil. Build your torte. Layer 1/2 of the ham, salami, provolone spinach mixture and roasted peppers. Pour 1/2 of the egg mixture over. Repeat. Open the second tube of the dough. Roll out the dough into a circle that will cover the top, place into the top. Brush with egg or butter. Bake for 1 1/4 - 1 1/2 hours. Let stand after removing from the oven. Remove the ring. Slice into 3-12 pieces. Served with fresh cut fruit. YIELD | 6-8

CRESCENT DOUGH TUBES (959030 – 12/8 oz) Pillsbury 8 oz. Original Crescent Roll Tube. Serve up classic flavors or create delicious, inventive appetizers with these Pillsbury original crescent rolls! They’re full of appetizing, buttery flavor, and the delicate pastry layers are delightfully light and flaky once baked.

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t n a i l ita

e t r o t

SPINACH (361170 – 4/2.5 lb) Cleaned and clipped spinach.

SLICED HAM (911020 – 4/3 lb) This is a water added buffet style ham that has been pre-sliced to provide the operator a whole muscle ham for use on upscale sandwiches.

SLICED GENOA SALAMI 933530 – 6/2 lb) This Genoa salami delivers genuine an old-world flavor for a variety of applications. Sliced with a 3 inch diameter.

SLICED PROVOLONE (901830 – 4/2.5 lb) .5 ounce sliced Provolone Cheese. Pale yellow in color with smooth, slightly firm texture. Flavor is buttery with a slightly piquant. Game-changing innovative paperless packaging that revolutionizes sliced cheese in foodservice and deli operations.

dish! | martinbros.com | 11

Pumpkin stuffed French toast bake 3/4 pie

Pumpkin Pie (981480) thawed and cut into pieces 4 cups French Bread (984730) cubed and set out for 4 or more hours 8 each Eggs (380130) 2 cups Milk (347420) 1/2 cup Heavy Cream (347225) 1Tablespoon Vanilla (470091) 1/2 cup Sugar (474070)

topping 1/2 cup 1/2 cup 1/2 cup 1 tsp Dash

Flour (461028) Brown Sugar (474420) Butter (995090) chilled Cinnamon (472248) Salt (473145)

PREP | In a large bowl whisk together the eggs, milk, cream, vanilla and sugar. Add the pie and bread toss together. Pour into a prepared 1/2 hotel pan. Topping – in a bowl mix together all dry ingredients. Cut in the butter to make pea size crumbs. Top with the topping. Bake at 350˚F for 5060 minutes until set. YIELD | 9-12

PREBAKED PUMPKIN PIE (981480 – 6/10 in) A classic fall favorite that starts with a tender golden flaky crust, filled with a lightly spiced pumpkin filling that’s full of flavor. Pre-baked and ready to serve!

FRENCH BREAD (984730 – 15/6 oz) This bread is becoming a classic. Hand scored to give it an authentic, homemade look. Fully baked.

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B r e t s a E

t e f f u B

LIGHT BROWN SUGAR (474420 – 12/2 lb) Add the delicious taste of Domino® Light Brown Sugar to your next one-of-a-kind creation. Its buttery, caramel flavor makes it the perfect choice for sweets of all kinds.

GROUND CINNAMON (472248 – 1/18 oz) McCormick Culinary Ground Cinnamon is fragrant, pure ground, culinary- grade cinnamon that has a sweet and warm flavor. Cinnamon in the ground form is used in baked dishes, with fruits and in confections.

ON TOP NON DAIRY WHIPPED DESSERT TOPPING (988060 – 12/16 oz) Pre-whipped non-dairy topping with a light creamy texture. Packaged in 16 ounce pastry bag with decorator tip and easy-open seal.

offer sausage patties as an upcharge option.

dish! | martinbros.com | 13

Crab Benedict 1 each 2 oz 2 oz 2 each 1 1/2 oz 2 oz 4 oz

English Muffin (952900) split and toasted Fresh Spinach (361170) Lump Crab (371760) heated Large Grade A Eggs (380130) poached Hollandaise Sauce (501800) prepared Lemon Juice (376110) fresh squeezed Fresh Asparagus (360050) grilled

PREP | Hollandaise Sauce (Yield approximately 20) Heat 1 quart of water to a boil. Turn off heat and immediately add 2 1/3 cups of sauce mix to hot water and the lemon juice. Whisk vigorously until sauce is thick and smooth. Let stand, stir just before service. Serve at 160°-180°F. 1 quart (32 fl. oz.) of hot water (190°F) and 2-1/3 cups sauce mix. Sauté the spinach in a pan or on a griddle with some olive oil, approximately 1-2 minutes. Build your benedict, start with the spinach, crab, eggs and sauce. Serve with grilled asparagus. YIELD | 1

ENGLISH MUFFIN (952900 – 6/12 ct)

SPINACH (361170 – 4/2.5 lb) Cleaned and clipped spinach.

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crab benEdict benedict

CHEF SCOTT FADDEN Martin Bros. Culinary

o t w o h k c i u q a with Chef scott fadden

To Find out more!

Fish & Gourmet The Seafood & Gourmet Specialists

LUMP CRAB MEAT (371760 – 1/1 lb) White meat from broken pieces of Colossal and Jumbo Lump crab with large flakes of white body meat.

WHISK AND SERVE HOLLANDAISE SAUCE (501800 – 4/38 oz) Water add only. Delivers the authentic flavor of emulsified egg yolk, clarified butter and lemon you would expect to find in a scratch preparation in an easy, stable format. Simply blend with water or your choice of liquid to create your own signature sauce.

ASPARAGUS (360050 – 1/11 lb) Whole Asparagus spears. Store between 33-40° F. 350 - 385 spears per cases on the average.

Steak au poivre 4 each As needed As needed As needed

Copper Creek Ribeye Steaks (324210) Cracked Black Pepper (472411) Kosher Salt (473168) Olive Oil (357476)

PREP | After cutting the steaks. Season with salt. Pour the cracked pepper onto a plate. Coat the steaks with the pepper, drizzle with the oil. Coat to desired temperature. Serve with the brandy cream sauce. YIELD | 4

Brandy Cream Sauce 1/4 cup 1 cup 1 Tbsp 1 Tbsp 1 Tbsp

Brandy Heavy cream (347225) Dijon (560170) Butter (995090) Minced Garlic (391021)

PREP | In a pan sauté the garlic with the butter for one minute, add the brandy, let simmer, add the heavy cream and Dijon. Continue to simmer and reduce a quarter. YIELD | 6

Parmesan Scalloped potatoes 1 box 2 cups 1/3 cup

Scalloped Potatoes (602690) Grated Parmesan (903460) Minced Garlic (903460)

PREP | Mix potatoes as directed, add the parmesan and garlic. Cook as directed. YIELD | 24

BEEF RIBEYE LIP-ON (324210 – 5/1 piece) USDA graded Upper 2/3rds Choice Premium Black Angus Beef from Copper Creek Cattle Company™ is raised, sourced, and crafted with unwavering integrity solely within America’s heartland.

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steak

au poivre CRACKED BLACK PEPPER (472411 – 1/16 oz) Black and White Pepper are both obtained from the small dried berry of the Piper nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color. They have a hot, piney taste.

MINCED GARLIC (391021 – 1/1 qt) Minced garlic in water.

SCALLOPED POTATOES (602690 – 6/2.25 lb) Everyone loves the flavorful appeal of this traditional side dish, featuring savory cream white butter sauce with herbs and thin-sliced potatoes.

dish! | martinbros.com | 17

McCain’s Potato Rings 12 oz 3-4

McCain’s Potato Rings (963395) Dipping sauces

PREP | Cook the McCain’s Potato Rings as directed. Serve with a flight of dipping sauces. YIELD | shareable appetizer

SALT & PEPPER FLAVORED POTATO RINGS (963395 – 6/4 lb) McCain Salt & Pepper Flavored Potato Ring. Mess free and easy to customize with a sauce or seasoning, this is the perfect grab and go snack, signature side, or unique sandwich topper.

Hot Pepper ! m a J n o c a B (733130)

18 |

potato r u o y h t i w e v r e s s e c u a s f choice o

rings Hot Pepper ! m a J n o c a B (733130)

dish! | martinbros.com | 19

HAVE A BALL WITH

SEASONAL LTOs

College basketball season is in full swing… and we know that means tons of burgers, nachos and chicken wings are on the menu. But have you ever considered bringing the savory flavors of gameday snacks into your sweet offerings? Let Blue Bunny® show you how it’s done!

NASHVILLE HOT SANDWICH Your customers will go mad for this unexpected treat, a flaky biscuit stuffed with Blue Bunny® Vanilla Premium Ice Cream and rolled in Nashville hot spices. Cayenne pepper and brown sugar mean that this signature offering will heat ‘em up just as fast as it cools ‘em down!

celebrate MARCH HOLIDAYS!

National Peanut Butter Lover’s Day: March 1 Fill a graham cracker crust with Blue Bunny® Chocolate Premium Ice Cream and top with peanut butter sauce, roasted peanuts and flaky sea salt. This Salted Peanut Butter Chocolate Pie makes a great signature offering!

National Snack Day: March 4 Poppable, nostalgic Bunny Bites are the coolest snack around! Coat cubes of a chocolatey Blue Bunny® Big Mississippi Mud® Sandwich with rainbow sprinkles, and serve with a side of marshmallow fluff for dipping.

National Cereal Day: March 7 What’s groovier than a Psychedelic Cereal Sundae? Coat Blue Bunny® Vanilla Bean Premium Ice Cream in crushed fruit, cinnamon and rainbow marshmallow cereals. Serve over “tie-dye” swirled hot fudge, salted caramel and strawberry sauces.

Pi Day: March 14 We’ve done the math, and a Hot Honey Apple Pie Sundae is the ideal offering on 3/14. Top a mini apple pie with Blue Bunny® Vanilla Premium Ice Cream, a drizzle of sweet and spicy hot honey, whipped cream, a cherry and a pinch of red pepper flakes.

St. Patrick’s Day: March 17 Take an iconic dessert to the next level with our Malted Mint Shake recipe, combining Blue Bunny® Mint Chocolate Chip Premium Ice Cream with milk and malted milk powder, topped with whipped cream and chopped malted milk balls.

International Tiramisu Day: March 21 Celebrate the beloved Italian treat with Tiramisu To-Go, a swirled pint of Blue Bunny® Vanilla Premium Ice Cream with coffee-soaked vanilla wafers, velvety chocolate sauce and a dusting of cocoa powder.

wellsfoodservice.com

20 |

MAKE THE MOST OF YOUR SPRING LTOs

Limited time offerings are meant to set operations apart in the mind of consumers. No need to play it safe. These menu options are where it makes sense to serve up something delightfully different that will leave customers speechless. After all, it’s hard to talk when your mouth is full!

ELVIS LIVES SHAKE Start with Blue Bunny® Peanut Butter & Fudge Premium Ice Cream (because of course you do!) blend in fresh bananas, crunchy bacon and a fudge drizzle. Serve in a fudge- and bacon-rimmed glass with a mound of fresh whipped cream and a full-sized toasted peanut butter, bacon and banana sandwich. Yeah, you read that right.

celebrate APRIL HOLIDAYS!

National Find a Rainbow Day: April 3 Help customers find their own delicious rainbow with the Celebration Cookie Sandwich: Blue Bunny® Vanilla Premium Ice Cream sandwiched between two blondies, half-dipped in white chocolate and covered in rainbow sprinkles.

National Caramel Day: April 5 The Wakey, Wakey, Bacon Shakey is the perfect pairing of sweet and savory. Blend crisp bacon bits with Blue Bunny® Salted Caramel Craze Premium Ice Cream and bold-brewed iced coffee. Top with whipped cream and additional bacon bits.

National Pecan Day: April 14 Celebrate all things pecan with the Butter Pecan Stroopwafel. Start with delicious Blue Bunny® Butter Pecan Ice Cream and sandwich it between two crispy stroopwafels. Great served with a hot cup of coffee!

National Banana Day: April 17 Customers will go bananas over This Shake Is Bananas (Split). A Blue Bunny® Vanilla Quick Blend Ice Cream shake is poured over crushed pineapple in a caramel-peanut-rimmed glass and topped with whipped cream, fruit sauces, sliced strawberries, a brûléed banana and a maraschino cherry.

Earth Day: April 22 What better way for customers to celebrate our wonderful, beautiful Earth than with a Dirt ‘N Worms Ice Cream Sundae? Smother rich Blue Bunny® Chocolate Ice Cream in hot fudge, chocolate cookie pieces and a gummy worm for some fun!

National Bubble Tea Day: April 30 Today and this recipe were made for each other! The Bubble (Boba) Tea Float combines Blue Bunny® Vanilla Bean Premium Ice Cream with milk and unsweetened iced tea, poured over tapioca pearls and topped with delicious whipped cream.

PEANUT BUTTER & FUDGE PREMIUM ICE CREAM (990250) VANILLA PREMIUM ICE CREAM (990050) SALTED CARAMEL CRAZE PREMIUM ICE CREAM (966410) BUTTER PECAN ICE CREAM (990240) VANILLA QUICK BLEND ICE CREAM (990890) CHOCOLATE ICE CREAM (990070) VANILLA BEAN PREMIUM ICE CREAM (990210)

dish! | martinbros.com | 21

Pecan pumpkin pie cake balls 1 box 2 each As needed As needed As needed

Spiced Cake Mix (401520) baked as directed Pumpkin Pies (981480) thawed Vanilla Icing (402090) White Chocolate Chips (760421) Pecans (462068) finely chopped

PREP | Let the cake cool completely. In a large bowl crumble the cake and 2 pies into fine pieces. Mix well. You want the consistency of thick peanut butter. Use the icing to get to the consistency you wish. It should be soft, but firm enough to roll into a ball. Using a # 40 scoop. Scoop and then roll into a ball. Freeze until firm. Melt the chips coat each ball with the white chocolate. Sprinkle with the pecans. YIELD | 14 dozen

Italian Affogato al coffee 1 scoop 4 oz 1 each

Coffee Ice Cream (990840) Chilled Strong Coffee or Espresso Biscotti (90491405)

PREP | Place one scoop of coffee ice cream into a cup, pour the coffee over it. Serve with a biscotti YIELD | 1

COFFEE ICE CREAM (990840 – 1/3 gal) This smooth and creamy coffee ice cream features roasted notes that bring to mind the flavor of coffee liquor.

Tip:

Sprinkle the pecans onto the cake balls immediately after dipping. Melt chocolate on low or better over a double boiler.

White chocolate macadamia ice cream sandwich 16 each 8 #8 scoops 2 cups 2 cups

White Chocolate Macadamia (988020) Vanilla Bean Ice Cream (990210) White Chocolate Chips (760421) Macadamia Nuts (90431983) chopped

PREP | Build your ice cream sandwiched, 1 scoop of ice cream onto 8 cookies, top with the remaining cookies. Roll into the chips and nuts. Freeze until ready to serve. YIELD | 8

dish! | martinbros.com | 23

Springtime Honey whiskey Lemon Cake 1 each 1 oz As needed As needed As needed

Cake Hot Toddy Lava (959028) Creme Anglaise Sauce (90665955) Caramel Sauce (771360) On Top (988060) Seasonal Fresh Berries

PREP | Heat the cake in the microwave. Plate with remaining ingredients. YIELD | 1

HOT TODDY LAVA CAKE (959028 – 2/12 ct) Hot Toddy Lava Cake. Individual honey lemon cake with spicy whiskey filling.

READY TO USE CREME ANGLAISE (90665955 – 8/2 lb) This dessert “Mother Sauce” delivers a classic creamy cooked vanilla custard flavor and texture that enhances many desserts and enables the creation of dozens of unique signature desserts.

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honey whiskey

lemon cake DESIGNER CARAMEL SAUCE (771360 – 12/17 oz) Caramel topping in convenient squeeze bottles and accompanied by a supply of designer tips leaves a perfect finishing touch on your dessert menu items. Perfect for eye-pleasing plating with that great caramel taste.

ON TOP NON DAIRY WHIPPED DESSERT TOPPING (988060 – 12/16 oz) Pre-whipped non-dairy topping with a light creamy texture. Packaged in 16 ounce pastry bag with decorator tip and easy-open seal.

fresh berries add color to your plate presentation dish! | martinbros.com | 25

Extreme Peanut Butter Cup Cake 1 lb 1/2 cup

Oreo Cookie Crumbs (412650) Melted Butter

PREP | In a food processor or blender, crush the oreo crumbs finer. Pour into a mixing bowl, add the melted butter. Mix. Press into the bottom of a 10” spring form pan. YIELD | 12-15

filling 1 gallon 1 1/2 cups

Peanut Butter and Fudge Ice Cream (990250) Hot Fudge Topping (770420)

PREP | Let the ice cream sit out at room temperature for 5-10 minutes. mix until mixable. Pour 1/2 of the ice cream into the pan. Spread onto the layer of ice cream. Top with the remaining ice cream. Freeze for one hour. YIELD | 12-15

topping 2 cups As needed As needed As needed

Whip Topping (988158) follow directions on package. Reeses Peanut Butter Cup (761040) chopped Peanuts (768101) Hot Fudge Topping (770420)

PREP | Remove from freezer, spread the top with the whipped topping. Return to the freezer. Freeze for at least 4 hours. Remove the spring form ring. Cut into 12-16 pieces. Top with chopped Resses peanut butter cup, peanuts and fudge topping. YIELD | 12-16

OREO COOKIE CRUMBS (412650 – 4/2.5 lb) Recloseable Oreo Cookie Crumbs. Enhance a variety of desserts with ready-to-use pieces of Oreo™ the cookie that’s been loved around the world since 1912.

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M E R EXT

PEANUT BUTTER FUDGE ICE CREAM (990250 – 1/3 lb) Peanut butter ice cream with thick swirls of fudge and peanut butter cup piece

REESES PEANUT BUTTER CUP CHOPPED (761040 – 1/5 lb) Chopped Reese’s Peanut Butter cups topping. Add creamy filled peanut butter filled chocolate cups to any dessert.

dish! | martinbros.com | 27

UPCOMING WEBINARS

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.

WEBINAR SCHEDULE 2024

Mar

SENIOR LIVING

EVERYONE

January 10

Critical Food Safety: Allergens and Your Role

February 7

Documentation Do’s & Don’ts

March 13

Interpersonal Skills & Motivation Tendencies in Leadership

April 10

Dining Survey Readiness

May 8

Hands-on Hygiene: Elevating Food Safety Through Glove Use & Handwashing Practices

June 5

Putting the Person in Person-Centered Care Plans

July 17

Customer Service: Foundations to Senior Living Dining Programs

FREE

Interpersonal Skills & Motivation Tendencies in Leadership No matter our position within a company, we are all leaders. And to be an effective leader, we need to know ourselves! Join us to learn about those strengths and weaknesses and how to improve in our own leadership. Learners can identify 7 interpersonal and social skills in the workplace, assess their interpersonal strengths and weaknesses, and identify which of the four Tendencies they are and strengths and weaknesses within the tendency. Presenter: Kristin Klinefelter, MS, RDN, LDN, Owner of Kristin Klinefelter Nutrition Consulting Aging Rules LLC Audience: Everyone

August 21 September 11 FREE

October 16

Bolstering Nutrition Status with Fortified Foods & Supplements Love ‘Em or Lose ‘Em: Engaging, Motivating & Retaining Key Employees Delicious Short-Cuts

November 13

Back to Basics: Diabetes Review & Update

December 18

Getting to the Nitty Gritty: Identifying Best Practices for Cleaning Kitchen Equipment

Introducing Automation for your business Reduce staff shortages | Increase labor savings Drive operational efficiency | Enhance customer experience Transform the workplace

THE FUTURE IS HERE. Martin Bros. is excited to introduce a new fleet of robotics − customizable to your business and that come with the full support of our Automation Specialists.

BENEFITS OF AUTOMATION • • • • • •

Fixed expenses Reduce training costs and turnover Increase quality and reliability Setup with the help of our Automation Specialists Training for staff Ongoing support Scan the QR Code or visit martinbros.com/automation to get in touch with our team.

CLEANING

SERVING / BUSING

DISINFECTING