Dish! - 2023 Issue 8 - Holiday Edition

h o l i d a y

e d i t i o n

spring and summer edition

| Foodservice Solutions Magazine | Issue eight 2023 | martinbros.com

Pepper Crusted Prime Rib with red wine au jus 1 each As needed 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup 2 Tbsp 2 Tbsp

Beef choice ribeye (805380) Olive oil (620591) Pepper supreme (473101) Kosher salt (473168) Minced garlic (391021) Worcestershire (520251) Flour (460210 ) Soy sauce (560981) Fresh rosemary (391008) chopped

PREP | Trim any extra fat. Mix the pepper, salt, minced garlic, Worcestershire, flour, soy sauce and Rosemary together. This should be the consistency of a runny paste.

Rub the entire ribeye with olive oil, then the seasoning mixture. Place onto a baking rack in a 2” pan. Preheat the oven to 450°F, place into the oven, roast 20 minutes, reduce the oven temperature to 300°F, continue to cook until internal temp reaches 125-130°F, or to your desired doneness. Let rest for 20-30 minutes before slicing.

YIELD | varies

Twice baked sweet potatoes 8 each 1 cup 1/2 cup 1 1/2 cup 8 strips As needed As needed 1/4 cup

Sweet potatoes (366310) baked and cooled Sour cream (900540) Butter (995090) softened Shredded cheddar cheese (903858) Bacon (924600) cooked and chopped Salt Pepper Green onions (361013) diced

PREP | Cut off top 1/3 of the potatoes.

Scoop out all the flush from the top pieces, scoop out the flush from the bottom, leaving approximately 1/4” along the shell. Place the flush into a bowl. Mix with the sour cream, butter, cheese, bacon, salt and pepper. Divide the fulling into the 8 potato shells. Bake in a 375°F preheated oven until cooked throughout. Approximately 30-40 minutes.

(Ovens will vary).

YIELD | 8

BEEF CHOICE ANGUS RIBEYE DOWN LIP ON (805380 – 3/15# avg)

2|

r e p p e p

d e t s u cr ! b i r e m i r p

Sautéed mushrooms 2 Lbs 1/2 cup As needed As needed

Mushrooms (360930) leave whole or cut in half Butter (995090) Roasted garlic & red bell pepper blend (473241) Shredded parmesan (900190)

PREP | In a sauté pan over med-high heat, melt the butter, add the mushrooms, cook until they soften, add the seasoning the last minute of cooking. Place into a serving dish and top with parmesan cheese.

YIELD | 8

Red wine au jus 4 oz 2 qts 1 qt

Au jus base (501508) Boiling water Red wine

PREP | Add the au jus base and wine to the boiling water. Reduce to a simmer. Continue to cook for 5-10 minutes. Serve with prime rib. Tip: for a less runny au jus add corn starch.

YIELD | 8

JUMBO YAM (366310 – 1/40#)

ROASTED GARLIC AND RED BELL PEPPER (473241 – 1/21 oz) Monterey Spice Blend is a coarsely ground blend with the big, bold flavor of roasted garlic and red bell peppers.

Mediterranean Tenderloin 1 each As needed As needed

Pork Tenderloin Prime Prairie Fresh USA (323770) Salt Pepper

Cooking – Preheat oven to 425°F. Place the pork onto a roasting pan, pour 1/2 the glaze over the top. Cook for 15 minutes, reduce the heat to 325°F. Continue to cook until an internal temperature of 145°F. remove from the oven let rest for 10-15 minutes before cutting.

YIELD | varies

Spinach Stuffing 4 cups 1/2 cup 4 oz 1 oz 1 Tbsp 2 tsp As needed As needed

Spinach (361170) Sundried tomatoes (561010) Feta crumbles (905848) Olive oil (620591) Minced garlic (391021) Italian seasoning (472721) Salt Pepper

PREP | In a sauté pan, over a med-high heat, add the olive oil and spinach, wilt the spinach for approximately 2 minutes, add the sundried tomatoes, continue to cook for another minute, add the remaining ingredients continue to cook an additional minute. Set aside.

YIELD | varies

Glaze 1/4 cup 2 Tbsp 2 Tbsp 2 tsp As needed As needed

Olive oil (620591) Balsamic vinegar (641131) Dijon mustard (560212) Lemon juice (733071) Salt Pepper

PREP | Combine all the ingredients together.

Set aside.

YIELD | 1

Quinoa & vegetable blend As needed

Quinoa & vegetable blend (900968)

PREP | Cooked as directed YIELD | 8

4|

Medit err ane

PREP | Slice the pork tenderloin in half lengthwise, not cutting through. Fold open.

Pound out, so it is even. Fill the center with the spinach stuffing. Fold the tenderloin and roll tight. Tie with butcher / kitchen string.

Some stuffing may pop out a bit during cooking.

d n e T an

n i o l er

PORK TENDERLOIN PRIME (323770 – 10/1 piece) Prairie Fresh® USA Prime boneless pork tenderloin is an all-natural pork tenderloin that is as close as you can come to pork perfection. Every step is managed from farm to processing, raising the pork on Americanowned farms. Industry-leading technology helps hand-select the premium cuts based on superior marbling, color and tenderness.

This minimally processed boneless tenderloin has no artificial ingredients and is ready to be roasted, grilled or smoked.

QUINOA & VEGETABLE ORZO BLEND (900968 – 6/2#) Quinoa & Vegetable Orzo Blend Simplot Good Grains(TM) feature nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today’s health-conscious consumers. This blend features mixedgrain orzo pasta made from whole wheat, amaranth, quinoa and teff, plus red and brown rices, quinoa, lentils and vegetables.

ITALIAN SEASONING (472721 – 1/6.25 oz) Italian Seasoning is a robust mixture of herbs that deliver the earthiness of marjoram and thyme to the mint of basil. It is designed to give foods a characteristic Italian sauce flavor. This seasoning is a classic Italian herb flavor package with sweetness from oregano, thyme, and basil.

dish! | martinbros.com | 5

Herb Crusted center cut bone-in pork loin 1 each As needed As needed As needed As needed As needed

Pork Bone In Loin Prime Center Cut (323740) Olive oil (620591) Spice Southwest Seasoning (475801) Seasoning Smokehouse Maple (470061) Salt Pepper

PREP | Mix the seasoning together.

Be creative and use your own favorite seasonings.

Rub the loin with olive oil, sprinkle and rub the seasoning onto the loin.

Preheat oven to 450°F. Place in a pan. Roast for 20 minutes. Reduce oven temperature to 325°F. Continue to roast until internal temperature reaches 140°F. Pull from oven.

Let rest for 20 minutes before slicing. The internal temperature should reach 145150°F. Serve with cranberry cream gravy, mashed potatoes and green beans.

YIELD | 11 • buffet varies

Green bean casserole 1 2# bag 8 strips 1/2 cup 1/4 cup 1/4 cup 2 Tbps As needed As needed As needed

Extra fine haricot green beans (961740) Bacon, large chopped (924600) Red onion, diced (361035) Brown sugar (474420) Dijon mustard (560210) Minced garlic (391021) Salt Pepper Olive oil (620591)

PREP | In a large sauté pan oven med-high heat, add the chopped bacon, cook until the bacon is cooked to the halfway point, add the onions, cook until onions start to become translucent, add the green beans continue to cook, add the remaining ingredients. Cook until beans are cooked to your preference. If needed add olive oil.

YIELD | 8

PORK BONE IN LOIN PRIME CENTER CUT 11 RIB (323740 – 2/2 piece) Pork Bone In Loin Prime Center Cut 11 Rib. Prairie Fresh® USA Prime bone in loin is an all-natural pork loin that is as close as it’s come to pork perfection. Every step is managed from farm to processing, raising our pork on American-owned farms.

6|

HERB CRUST CENTER CUT BONE-IN PO

TED T ORK LOIN

Cranberry Cream Gravy 2 qts 1 quart 1 package

Canned whole cranberries (750060) Heavy cream (904161) Chicken gravy mix (504020)

PREP | Make gravy using 2 quarts of water.

Add one quart of heavy cream, mix into the gravy. Add the cranberries. Mix and heat.

YIELD | 60

Red Skin Mashed potatoes As needed

Red Skin Mashed potatoes (960430)

PREP | Cook as directed YIELD | varies

LABOR SAVING IDEA MASHED REDSKIN POTATOES (960430 – 6/4 lb) All the labor, trouble and time that goes into preparing fresh, “made from scratch” mashed potatoes is packed into every pouch. Gluten Free.

BEAN GREEN EXTRA FINE HARICOT (961740 – 12/2 lb) Extraordinary Haricots Verts contain less moisture than green beans grown in North and Central America. With low moisture content and fewer than 9% seeds, these green beans hold very well after cooking.

dish! | martinbros.com | 7

Sweet Chili Pineapple Glazed Salmon 8 each As needed As needed

Feroe Island salmon (925210) thawed Salt Pepper

PREP | Place onto a baking sheet, season with salt and pepper. Brush with the sweet chili pineapple sauce. Place into a 375°F preheated oven. Cook to 145°F. YIELD | 8

Sweet chili pineapple glaze 1 each 1 1/2 cups

Fresh pineapple (377430) cored, skin removed.

Sweet chili sauce (400810)

PREP | Place the pineapple into a food processor or blender, blend until smooth, add the sweet chili sauce, blend.

YIELD | 8

Parmesan garlic cauliflower 2 lbs 3 Tbps 2 Tbps As needed As needed As needed

Cauliflower, cut into bite size pieces (360360) Olive oil (620591) Minced garlic (391021) Grated parmesan (430211) Salt Pepper

PREP | Toss the cauliflower, oil, garlic, parmesan, salt and pepper. Place into a 375°F preheated oven, roast until the cauliflower turns a golden color and cauliflower is tender.

YIELD | 8

Holiday Quinoa salad 2 cups 8 oz 2 cups 1/2 cup 1/2 cup 4 oz 8 oz

Quinoa (601400 ) cooked Spring mix (360676) Diced apples (370170) Dried cranberries (906260) Sliced Almonds (462690) Feta crumbles (905848) Golden honey mustard dressing (630471)

PREP | toss all ingredients together.

YIELD | 8

8|

i l i h c t e e w s s u o i c i l e d ! e z a l g e l pineapp

n o m l a s

SALMON FAROE ISLAND SKINLESS BONED FILLET 8 OUNCE PORTIONS (925210 – 20/8 oz) Skinless, Boned Faroe Island(located between Sweden and Iceland) Salmon 8 ounce portions. Farm raised in the cold waters of the North Atlantic, under careful supervision, the salmon fillets have most of the fat layer removed, are de-boned, portioned, frozen and individually vacuum packed. Faroe Island Salmon is rich in buttery Salmon flavor and beautiful Salmon color.

SWEET CHILI SAUCE (400810 – 4/.5 gal) Sauce Craft™ Sweet Chili Sauce is a mouthwatering sweet and mild Asian-inspired red chili pepper sauce with pops of garlic that’s as good to the tongue as it is to the eyes. Sauce Craft is a diverse line of cleaner-label, flavor-fusing sauces made with real ingredients.

LETTUCE HERITAGE BLEND 4 X 3 POUNDS SPRING MIX (360676 – 4/3 lb) 50/50 Blend of Green & Red lettuce.

dish! | martinbros.com | 9

Garlic Lemon Walleye 4 each As needed As needed As needed As needed As needed As needed

Walleye fillet (922860) remove skin Melted butter (995090) Lemon pepper (472701) Minced Garlic (391021) Salt Fresh squeezed lemon (376111) Chopped parsley (361163)

PREP | Walleye can be pan fried or baked.

Baked – Preheat oven to 375°F. place the walleye onto a baking pan, mix the butter and garlic together, brush the butter onto the fillets, season with the lemon pepper and salt, drizzle with the lemon. Place into the oven, bake until internal temperature reaches 145°F. sprinkle with the parsley. Serve with the rice vegetable blend.

Pan fry – Place the butter into a pan over med heat. Season the fillets with the lemon pepper and salt. Sear on one side, flip. Add the garlic close to the last two minutes of cooking. drizzle with the lemon before removing from the pan. Finish with the parsley.

YIELD | 4

Wild rice blend 1 2# package Ruby wild rice blend (461300) prepare as directed 8 cups Spinach (361170) 3 cups Sliced mushrooms (360970) 2 cups Diced carrots (360300) 2 cups Diced onions (380718) 2 cups Diced celery (380506) 2 cups Yellow squash (361455) diced As needed Olive oil (620591) 2 cups Heavy cream (347225) As needed Salt As needed Pepper PREP | Bring 2 qts. water or stock to a boil.

Stir in 2 lbs. Ruby Wild Blend™, reduce heat and simmer covered for 30 mins.

In a large skillet or pot over a med-heat, add the oil, carrots, celery, onions, mushrooms, and squash. Sauté until vegetables start to soften. Add the spinach, continue to cook until wilted. Add the rice and heavy cream, bring to a simmer. Adjust the flavor with salt and pepper. Or add any of your favorite seasoning. Serve with the walleye.

YIELD | 32

10 |

GARLIC LEM LE

MON WALLEYE EMON

WALLEYE PIKE FILLET 10 - 12 OUNCE (922860 – 1/11 lb)

s e l b a t e g e v rice and r u o y o t r add colo ! n o i t a t n e plate pres

RUBY WILD RICE BLEND (461300 – 6/2 lb) Colusari red rice, sprouted red rice, wild rice, sprouted brown rice and long grain brown rice are combined to create a blend that is great tasting, naturally gluten free and is a workhorse in the kitchen with its terrific holding ability and versatility. 100 percent whole grain, gluten free, holds very well on the line.

Pumpkin Spice Ham 1 each

Pumpkin spice ham (323730) Pumpkin spice package

PREP | Cook to package specifications YIELD | varies

PUMPKIN SPICE ! s e t t a l r o f t s u j t o n it’s

HAM PUMPKIN SPICE FLAVORED SPIRAL HALF HAM CURE 81 (805400 – 2/8.5# avg) Ham Spiced Spiral Half 2 piece Cure 81. This half-spiral ham is infused with a specially formulated pumpkin spice blend and comes with a pumpkin spice glaze packet for an even more festive flavor.

!

Y S A E SO

!

DED U L C N I E Z A L G E C PI S N I K PUMP

12 |

HAM

Martin Bros. Distributing

Just in time for the Holidays! #pumpkin #spice

dish! | martinbros.com | 13

Beer Braised Beef Short Ribs 2 each 16 oz 2 each 3 cups 2 cups 16 oz 1/2 cup 2 Tbsp 4 sprigs 1/4 cup 1 pack 1/4 cup 1 1/2 cup As needed As needed As needed

3 bone short rib (805400) Beer Onion (361040) peeled and cut into 1/6 Carrots (360300) cleaned and rough chopped Celery (360420) Beef stock (501750) make as directed Tomato paste (550330) Minced garlic (391021) Rosemary (391008) Brown sugar (474420) Roasted garlic mashed potatoes (961170) thawed Minced garlic (391021) Grated parmesan (430211) Normandy blend vegetables (962820) Olive oil (620591) Vegetable seasoning blend (470201)

PREP | In a heavy pan or flattop, pour olive oil into the pan (or on the flattop). Brown all sides until they reach a deep brown. Place the browned meat into a roasting pan. In a saute pan over a med-high heat, add olive oil, carrots, celery and onions. Cook until the vegetables start to become tender, add the garlic, continue to cook an additional minute.

Add the beer, beef stock, tomato paste and brown sugar. Bring to a boil, remove from heat and pour over the ribs. Cover and place into a 325°F preheated oven. Roast until tender, approximately 3-4 hours. You want the meat to be fork tender, but not falling off the bone.

Garlic Mashed potatoes – Mix the minced garlic and parmesan with the potatoes.

Place into a pan and bake covered until hot throughout.

Vegetables – Toss the vegetables, oil, and seasoning. Pour onto a baking pan, roast in a 375°F oven until tender.

YIELD | 6

BEEF SHORT RIB CHOICE 3 BONE SHORT PLATE (805400 – 5/2 piece)

JUMBO YELLOW ONION (805400 – 1/50 lb)

14 |

BEEF

SHORT RIBS JUMBO CARROTS (360300 – 1/25 lb)

BEEF PASTE NO MSG GLUTEN FREE SOUP BASE (501750 – 6/1 lb) This meat first beef base delivers well rounded beef flavor and aroma. Great for creating signature soups, sauces, and stews, or to season vegetables, potatoes and more.

No MSG Added.

LABOR SAVING IDEA ROASTED GARLIC MASHED POTATOES (961170 – 6/4 lb) All the labor, trouble and time that goes into preparing fresh, “made from scratch” mashed potatoes is packed into every pouch. Gluten Free. Real ‘’made from scratch’’ mashed potatoes with a signature taste of savory roasted garlic. Rich, creamy texture and consistent high quality.

dish! | martinbros.com | 15

Caribbean Shrimp 20 each 1 cup As needed As needed As needed As needed As needed As needed As needed As needed

Peeled & Deveined Raw 13-15 ct. (954520) Caribbean jerk sauce (400940) Olive oil (620591) Pineapple (377430) peeled, core and grilled Red peppers (361251) diced Green peppers (361261) diced Red onion (361035) diced Cilantro (360491) chopped Fried rice (968970) heated as directed Lime wedges (376210)

PREP | In a large skillet or pot over a med-heat, add the oil, onions, and peppers, and sauté until vegetables start to soften.

Add the shrimp, continue to cook until the shrimp turn opaque, add the sauce continue to cook until heated. Stir in the cilantro.

Serve with fried rice and limes.

YIELD | 4

SHRIMP TIGER PEELED & DEVEINED TAIL ON RAW 13-15 COUNT (954520 – 5/2 lb)

CARIBBEAN JERK SAUCE (400940 – 4/.5 gal) Sauce Craft™ Caribbean Jerk Sauce hits all the right notes of sweet and spice flavored with Habanero peppers, thyme, onion, black pepper, ginger, citrus juices, and molasses.

Bring variety and new news to your menu through the authentic flavor of Caribbean Jerk. Sauce Craft™ is a diverse line of bold, flavor-fusing sauces that are on-trend and globally inspired.

n a s e b b i r ca

shrimp

RED BELL PEPPER (361251 – 1/3 lb)

GREEN BELL PEPPER (361261 – 1/3 lb)

RED JUMBO ONION (361035 – 1/25 lb)

LIME (376210 – 48/1 ea)

HERB CILANTRO 1 POUND WASHED TRIM (360491 – 6/1 lb)

dish! | martinbros.com | 17

Citrus-Sage Turkey 1 each 1/2 - 1 cup 2 Tbsp 2 Tbsp 1 tsp 1 tsp 1 tsp 2 each 1 package

Raw turkey breast (979130) thawed Butter softened (995090) Sage (472651) Grated orange zest (376540) reserve the orange Grated lemon zest, reserve the lemon (376110) Kosher salt (473161) Black pepper (472538) Oranges (376540) (use the one from the zest) cut into quarters and in half again Quinoa & vegetable orzo blend (900968) Cook as directed

PREP | Mix the butter with the sage, orange and lemon zest, salt and pepper. Lift the skin from the turkey, rub the butter mixture onto the turkey breast, cover with the skin, (cover as much as you can).

Place a roasting rack in a pan, place the orange wedges onto the rack, place the turkey breast onto the oranges. Pour enough water into the pan so the level is below the turkey. Cover with foil making sure the foil does not touch the turkey.

Place into a 350°F oven. Roast for approximately 1 hour, check the internal temperature. When the temp reaches 130135°F, remove the foil, bast with the juices from the bottom of the pan. Continue to roast until the internal temperature reaches 165°F. Remove from the pan, loosely cover the turkey. Let rest for 20 minutes before slicing.

Serve with quinoa & orzo blend.

YIELD | varies

TURKEY BREAST ROAST COOK IN BAG (979130 – 4/5 avg) Meet consumer demand for free-from additives by serving turkey raised with NO Antibiotics Ever and on a 100% vegetarian diet with no animal by-products. Natural shape premium turkey made with a single boneless breast lobe.

R U O Y N O E K A T E U A UNIQ !

Y E K R U T G N I V I G S THANK

CITRUS-SAGE

TURKEY

QUINOA & VEGETABLE ORZO BLEND (900968 – 6/2#) Quinoa & Vegetable Orzo Blend Simplot Good Grains(TM) feature nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today’s health-conscious consumers. This blend features mixedgrain orzo pasta made from whole wheat, amaranth, quinoa and teff, plus red and brown rices, quinoa, lentils and vegetables.

dish! | martinbros.com | 19

Petit Beef Wellington 1 each

1 each

Homestyle beef pot roast (934570) thawed Puff pastry dough (985475) thawed Egg (380130) beaten

Duxelles 2 lbs 1 Tbsp 2 tsp 1 tsp 3 Tbsp As needed As needed

Mushrooms (360930) finely chopped Shallots (360565) finely chopped Minced garlic (391021) Thyme (472661) Butter (995090) Salt Pepper

Peppercorn demi-glace 1 ea

3 Tbsp

Demi-Glace concentrate sauce (90472707) Prepared as directed Cracked black pepper (472411)

PREP | Beef – Open and drain the pot roast.

Cut the beef into 1” cubes.

Duxelles – In a large sauté pan over medium heat, add the butter, mushrooms, shallots, garlic and thyme. Cook until liquid is evaporated. Season with the salt and pepper.

Chill in the cooler.

Making the Wellington – Lightly dust your work surface with flour, place the puff pastry onto the flour, roll out the pastry, cut into pieces approx. 2x2”. You will need to be able to seal in the beef and the duxelles. In the center of the dough spoon the duxelles, top with the beef cube. Brush the edges of the dough with the egg, fold, and seal tightly.

Place onto a parchment paper lined baking pan. Bake in a preheated 400°F oven. Bake until the crust is browned and internal heat reaches 145°F. times will vary with ovens.

After preparing the demi-glace, add the cracked pepper.

Serve with the Wellington.

[Your Business Here] 2 mins

YIELD | varies

Petit Beef Wellington!

Perfect for Date Night #datenight #beef #wellington #petit

POST YOUR LTO SPECIAL!

20 |

etit p BEEF WELLINGTON BEEF POT ROAST HOMESTYLE CHOICE FULLY COOKED (934570 – 1/10 lb) Choice Fully Cooked Homestyle Beef Pot Roast. The Eckrich Old Fashioned Pot Roast is made with top quality meat that is slow roasted with a signature blend of seasonings. This unsliced, fully cooked beef makes a great addition to sandwiches and burgers or added to any meal for an extra flavor.

PASTRY PUFF DOUGH FROZEN 10X15 (985475 – 20/12 oz) Pillsbury(TM) frozen puff pastry sheets in a 10 x 15 dimension, with a thaw and bake format.

dish! | martinbros.com | 21

Maple glazed Pumpkin Roll with walnuts 1 each

Father’s Table Pumpkin Roll (995975)

Tip:

The quick and easy maple glaze is a great way to customize your dessert!

maple glaze 1 cup 1/4 cup 1 tsp 3/4 cup

Icing (402090) Maple syrup (770500) Cinnamon (472248) Chopped walnuts (461181)

PREP | Glaze – Mix the icing, syrup and cinnamon together. Spread onto the cake coll.

Top with walnuts.

YIELD | 6

LABOR SAVING IDEA PUMPKIN WITH BUTTERCREAM FILLING CAKE ROLL (995975 – 12/22 oz) Pumpkin Cake Roll is a true taste of the season! Homemade goodness is baked right in. Delicious pumpkin spice cake is rolled around a layer of rich butter cream filling and then topped with a sprinkling of powdered sugar.

READY TO SPREAD VANILLA ICING (402090 – 2/11 lb) Gold Medal(TM) ready-to-spread, cream bulk icing is shelf stable and light and airy, providing a smooth texture with rich, vanilla flavor on a finished product.

PUMPKIN CAKE ROLL 22 |

LOG CABIN MAPLE PANCAKE SYRUP (770500 – 4/1 lb)

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.

[Your Business Here] 2 mins

POST YOUR DESSERT SPECIAL!

Pumpkin cake roll for dessert tonight!!! #pumpkin #cakeroll #maple #glaze

dish! | martinbros.com | 23

Lemon Blueberry Cheesecake 1 each

Dianne’s Lemon Blueberry Cheesecake (959048)

PREP | Thaw & serve. Garnish as you wish.

YIELD | 14

Optional Toppings As needed As needed As needed

Fresh blueberries (375250) Lemon zest (376111) On top whipped topping (988060)

®

LEMON BLUEBERRY CHEESECAKE (959048 – 2/70.08 oz) Lemon Blueberry Cheesecake is a Tart Lemon Cheesecake Swirled with Plump Blueberries and Garnished with Lemon Flavored Whipped Cream.

FRESH BLUEBERRIES (357250 – 12/6 oz) Fresh blueberries are small, round fruits with a deep blue to purple color.

Blueberries have a sweet and slightly tangy flavor, with a hint of acidity. They have a pleasing, firm texture and are often described as bursting with juiciness when bitten into. Blueberries are enjoyed for their versatility and are commonly used in a variety of culinary creations.

24 |

e s e e h c y r r e b e u l lemon b

ecake

ON TOP NON DAIRY WHIPPED DESSERT (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.

Butter rum sauce & berries 1 cup 1 cup 1 cup 1 cup As needed As needed

Butter (995090) Brown sugar (474420) Sugar (474090) Heavy cream (347225) Dark rum Seasonal berries On top whipped topping (988060)

Base:

Your starting point for these

4

g

1

PREP | mix the butter, sugar and brown sugar, heavy cream, and rum in a saucepan, over a med-heat, bring to a simmer. Simmer for 2 minutes until the sugar is dissolved.

YIELD | 9-12

Caramel pecan As needed As needed As needed

Caramel sauce (770430) Chopped pecans (462068) On top whipped topping (988060)

PREP | top with chopped pecans, caramel sauce and whipped topping. Serve immediately.

YIELD | 9-12

Bananas foster 1/2 cup 1/2 cup 2 tsp 2 oz 1 oz 4 each As needed As needed

Butter (995090) Brown sugar (474420) Cinnamon (472248) Banana liqueur Dark rum Bananas (375210) sliced Chopped walnuts (461181) On top whipped topping (988060)

PREP | in a sauté pan over a med-high heat.

Melt the butter, add the sugar, cinnamon, simmer for 1 minute, add the rum, banana liqueur and bananas. Simmer for additional minute or two, until the bananas soften.

YIELD | 9-12

Strawberry chocolate 4 cups 2-3 Tbsp As needed As needed As needed

Strawberries (377618) rinsed and sliced Sugar (474090) Hot fudge (770420) Shaved chocolate On top whipped topping (988060)

PREP | toss the strawberries and sugar together. Let sit for 15 minutes.

3

YIELD | 9-12

26 |

BREAD PUDD PUD

great desserts!

LABOR SAVING IDEA ®

HARVEST BREAD PUDDING (959038 – 2/75 oz) Harvest Bread Pudding. A moist custard bread pudding made with heavy cream and whole eggs, is baked with a delicious combination of apples, cinnamon, sugar and crunchy chopped walnuts.

4

2

DING 4 WAYS

CARAMEL FUDGE TOPPING SQUEEZE BOTTLE (770430 – 12/25 oz) New Squeeze bottle toppings heat easily in water bath or microwave and handle easily. Great for sundaes and other dessert creations.

UPCOMING WEBINARS Nov

15

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

We Are What We Eat:

Exploring the Dietary Impact on Our Gut Microbiome In this session we’ll explore why the bacteria in our gut are so important for our wellbeing. Consider how changes in the gut microbiome are linked to diseases and conditions such as C. difficile and obesity.

Mary Sell, MPA, RDN, LD, Martin Bros. Menu Services Manager Audience: Everyone

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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