Apple Butter Ham | Sunrise Holiday Stuffing | Spicy Apple Pie
winter edition Foodservice Solutions Magazine | Issue six 2021 | martinbros.com
senior living edition Seasonal Recipes like this Cranberry Cheese Dip!
Spicy Crab Dip 1 lb
1 lb
1/2 cup
1/4 cup 1 Tbsp
1 tsp
As needed As needed As needed
Fortune Meribelle™ Super Lump Crab Meat (371760) Kraft Heinz Philadelphia® Cream Cheese (903718) Ventura Highland Market™ Premier Real Mayonnaise (630048) Milk Paris Brothers Cervasi® Lemon Juice (733120) McCormick Garlic Powder (472341) McCormick Frank’s RedHot® Original Cayenne Pepper Sauce (560771) Salt Pepper
PREP | Pour crab into a strainer and check for shells. Mix all ingredients together, except crab, until well blended. Fold in crab.
Cranberry Cheese Dip 3 lb
1 ½ cups
2 each
3 cups
¼ cup
Pauly Cream Cheese, softened (903710) C.H. Robinson Green Onions, chopped (361010) Capital City Jalapeño Peppers, seeded, fine chopped (361280) Clement Pappas Ruby Kist Whole Berry Cranberry Sauce (750060) Sugar (474090)
PREP | Cream the cream cheese, sugar and jalapeños. Fold in green onions and cranberry sauce. Chill at least 2-4 hours. Serve with fried naan wedges. YIELD | 14 Portions
Swedish Meatballs with Cranberry Sauce 5 lb
3 Tbsp
1 1/2 cup 2 cups
3 cups
5 each
1 Tbsp
1 Tbsp
2 tsp
#5 can
40 oz 2 cups
60 oz
As needed
Valley Meats Ground Beef Patty Mix – 80/20 (913080) Fall Creek Unsalted Butter (995090) Capital City Yellow Onion (361045), minced Kemps Heavy Whipping Cream (347219) Sugar Foods Breadcrumbs (415638) Sparboe Farms Large Eggs (380130) Diamond Crystal Kosher Salt (473161) McCormick Table Grind Black Pepper (472538) McCormick Ground Nutmeg (472391) Vanee Highland Market™ Merit Cream of Chicken Condensed Soup (511730) Kemps Sour Cream (900540) Custom Culinary Master’s Touch® Beef Base (501750), prepared Ocean Spray Whole Berry Cranberry Sauce (750060) C.H. Robinson Green Onions (361010), diced
PREP | Preheat oven to 350°F. Melt butter over medium heat and lightly sauté minced onion until tender. In a bowl, mix cream and breadcrumbs; add ground beef, eggs, salt, pepper, nutmeg and sautéed onion, mixing well. Roll mixture into 1 ounce meatballs. Bake meatballs until internal temperature reaches 160°F. (Brown meatballs on a flat top before baking, if desired.) Mix soup, sour cream and beef base together and thin as needed using more beef base. Toss cooked meatballs in sour cream mixture and warm until heated through. Finish with diced green onions. Serve with cranberry sauce. YIELD | 20-22
Apple Butter Ham 1 each
2 cups
1-1/2 cups 1/4 cup 1 tsp
Smithfield Farmland Smoke’NFast® CarveMaster® Ham (933720) Knouse Musselman’s® Apple Butter (750160) Dole Fancy Crushed Pineapple in Juice (571618) Brown Sugar McCormick Ground Cloves (472281)
PREP | Preheat oven to 325°F. In a sauce pan, mix apple butter, pineapple, brown sugar and cloves. Heat sauce until brown sugar is dissolved. Place ham in a pan on a cooking rack. Cover and roast for an hour. Pull cover off and glaze with a third of the sauce. Return ham to oven and continue to cook for 45 minutes. Glaze again, saving some sauce to serve with the ham. Roast until internal temperature is 140°F. Serve with soup or salad, potato and a dinner roll. YIELD | 38
dish! | martinbros.com
Pecan Crusted Crusting Pecan Crusting 1 cup 1/2 cup 2 Tbsp
1 tsp
1-1/2 cups
Brown Sugar Pure Honey (757300) Roland Dijon Mustard (562101; 560201) McCormick Ground Cinnamon (472248; 472251) Azar Large Fancy Pecan Pieces (462068), finely chopped
PREP | Combine ingredients. Rub ham with the mixture, pressing pecans onto the ham. While baking ham, tent with foil so the pecans will not burn. For the last 15 minutes of baking, remove the tent.
m a H d e t s u r C n a c Pe
Apple Cider Maple Bacon Glaze & Topping 1 cup
Lyons Pancake & Waffle Syrup (770471) 16-20 slices Farmland Gold Medal Single Slice Apple Cider Bacon – 18/22 (914040) PREP | Begin cooking turkey as directed. When turkey reaches 125-135°F, open up the top of the foil and pull back to expose all of the top and most of the sides. Glaze with 3/4 of the syrup. Top with bacon. Lightly glaze with almost all of the remaining syrup. Continue cooking, glazing once again towards the end with the remaining syrup. Let turkey rest for 20 minutes before carving.
e l p a M r e d i C e Appl y e k r u T n Baco
CARVING CLASSICS® BONELESS TURKEY BREAST ROAST (976910 - 2/8-11 lb ave) - No Antibiotics Ever - Ready To Cook - Skin-On - Foil Wrapped - 18% Marination - Made with 2-3 whole muscle breast lobes - Ideal for center of the plate, carving stations and premium sandwiches
CARVING CLASSICS® BONELESS WHITE & DARK TURKEY ROAST (800850 - 2/10 lb ave) - No Antibiotics Ever - Ready To Cook - Skin-On - Netted - 8% Marination - 60% Breast Meat and 40% Dark Meat - Ideal for center of the plate, carving stations, and premium sandwiches
Sunrise Holiday Stuffing 2 lb
6 cups
16 oz
1/4 cup
2 cups
2 cups
2 cups 4 Tbsp
1-1/2 cups 4 cups 1 cup
2 cups 2 cups
1 Tbsp
2 Tbsp
Pinch
Salt Pepper 6 Tbsp
InHarvest Sunrise Blend with Quinoa Flakes® (90704403) Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) Knouse Lucky Leaf® Applesauce (750028) Rema Cortona® Pomace Olive Oil (357476) Yellow Onion (361077), small diced Wholesale Celery (360445), small diced Carrots (360280), small diced Wholesale Garlic (380540), minced White Wine Gala Apples (370220), peeled, small diced Azar Whole Almonds (462160), rough chopped, toasted Golden Raisins Sugar Foods Fresh Gourmet® Dried Cranberries (581750) Bix Thyme (391078), finely chopped Bix Sage (391108), rough chopped McCormick Ground Nutmeg (472391) Salt To Taste Butter, diced
PREP | Preheat oven to 350°F. In a pot, bring chicken stock to a boil. Stir in Sunrise Blend. Cover. Remove from heat. Let rest for 20 minutes. Fold in applesauce. In a pan, heat olive oil. Sauté onion, celery, carrots and garlic until onions are translucent. Add white wine and apples. Season with salt and pepper. Let reduce for 3 minutes. Fold into Sunrise Blend mixture. Fold in almonds, golden raisins, cranberries and all herbs. Pour mix into a greased baking dish, not packing tightly. Place diced butter on top. Bake for 20 minutes or until crispy on top. YIELD | 26 cups
Mashed Potato Bake 3 cups
1 cup 1/4 cup 1/4 tsp
1-1/3 cups 1 cup
Lamb Weston Lamb’s Supreme Seasoned Mashed Potatoes, heated (961440) Sour Cream (900540) Kemps 2% Milk (347210) McCormick Garlic Powder (472341 or 472351) French’s French Fried Onions (603060) Shredded Cheddar Cheese (900868)
PREP | Mix first four ingredients together. Spoon half mixture into 2 quart casserole dish. Sprinkle with 2/3 cup onions and 1/2 cup cheese. Top with remaining potato mixture. Bake in 350°F oven for 30 minutes or until hot. Top with remaining onions and cheese. Bake 5 minutes or until onions golden. YIELD | 8
ISSUE SIX 2021 | dish!
Pie 1 each
Chef Pierre Hi Pie® Apple Pie (980580), baked
PREP | Thaw per instructions
ICE CREAM 1 qt
1 tsp
1 Tbsp
Blue Bunny Vanilla Ice Cream (990050) McCormick Ground Cinnamon (472248) Lola’s Fine Hot Sauce Original (552190)
e i P e l p p A y c i p S Lola’s
PREP | Mix ice cream with cinnamon and hot sauce. Freeze for 15-20 minutes.
CARAMEL SAUCE 6 oz
1 tsp
Lyons Old Fashioned Caramel Hot Fudge Topping (770430) Lola’s Fine Hot Sauce Original (552190)
PREP | Mix caramel and hot sauce.
whipped topping As needed
Rich’s Original On Top® Whipped Topping (988060)
dish! | martinbros.com | 7
e l f i r T e s u o M e c i p S & n i k p
Pum
MCCORMICK PUMPKIN PIE SPICE (472621 – 1/16 oz) A McCormick original since 1934, there’s nothing quite like the warm taste of pumpkin pie spice! It brings the spicy-sweet flavor of cinnamon and ginger to holiday baking, desserts, drinks and savory dishes.
RICH’S ON TOP® ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz) Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in 16 oz pastry bag with decorator tip and easy-open seal.
MRS. GERRY’S PUMPKIN ‘N’ SPICE DESSERT SALAD (905345 – 2/3 lb) Made with whipped topping, vanilla pudding mix, pumpkin and pumpkin pie spices.
ISSUE SIX 2021 | dish!