HERITAGE OVENS ® EDITION
From mixes to doughs to ready to eat baked products the Heritage Ovens® label exclusively from Performance Foodservice promises you quality while saving you time. The versatility available to you is amazing when you combine our products with your imagination. Let me share some thoughts on the places you can go with Heritage Ovens®. If I can be of service, please feel free to contact me!
Chef Robert Stegall-Smith
Corporate Chef Performance Foodservice Florence Robert.Stegall-Smith@pfgc.com
Robert Stegall-Smith, CEC, AAC MEET THE CHEF
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Ingredients
Heritage Ovens® Pie Crust
cup Nature’s Best® Crumbled Goat Cheese
Roma® Artichokes- cut in
tablespoons Roma® Fire Roasted Red Peppers-
Nature’s Best
Nature’s Best® Heavy
Pepper
Preparation
ARTICHOKE & GOAT CHEESE QUICHE
1
1
3
half 2
diced 6 each
® Eggs 3/4 cup
Cream Salt and
to taste
1. Blind bake the pie shell for 5 minutes. 2. Spread the goat cheese in the pie shell. 3. Arrange the artichoke halves. 4. Sprinkle in the diced red peppers. 5. Whisk together the eggs, cream, salt and pepper. 6. Pour into the pie shell. 7. Bake until firm.
4
TOMATO TART
Street
Mayonnaise
Dried Tomato Pesto
Thyme
Spread-
Ingredients 1 Heritage Ovens® Pie Shell- defrosted 1 tablespoon Delancey
®
1 tablespoon Roma® Sun
1/2 cup Bacio® Cheese- shredded 1/2 teaspoon Peak® fresh
Leaves 1 Peak® Tomato- thinly sliced Salt and Pepper to taste 2 tablespoons Roma® Garlic
melted Preparation serves 6-8 1. Turn the pie shell out onto a sheet pan with parchment paper and flatten. 2. Mix the mayonnaise and pesto. Spread on pie shell. 3. Sprinkle cheese and thyme over top. 4. Spread out the tomato slices on the shell and season. 5. Bake in a 350°F oven for 15 minutes or until the shell is baked. 6. Brush with the melted garlic spread.
tomato slices baked on a savory pie crust 5
CHICKEN SALAD CROISSANT
PARMESAN GARLIC CROISSANT CROUTONS
Ingredients 1 Heritage Ovens® Croissant 1 tablespoon Roma® Garlic Spread 1/2 cup shaved Roma® Parmesan Cheese Preparation Serves 1 1. Rub the outside of the croissant with the garlic spread. 2. Press into the shaved cheese. 3. Press in a panini grill until the cheese is crusty.
CROISSANT
a great topper for salad or soup 6
FLAT BREAD PEPPERONI PIZZA FLAT BREAD CHEESE PIZZA
SEVEN LAYER FLAT BREAD SANDWICH
Ingredients 2 1/3 each Heritage Ovens® Flat Bread (cut whole pieces into thirds) 6 slices Ridgecrest® Applewood Bacon- cooked 6 slices West Creek® 120 ct. American Cheese 1 cup Chicken Salad 1/2 cup Contigo Guacamole Preparation Serves 2 1. Place 2 slices each of American cheese and bacon on 3 pieces of bread. 2. Top with bread and grill these as grilled cheese and bacon sandwiches. 3. Grill the remaining piece of bread. 4. After grilling, spread 1/2 the chicken salad on top of one sandwich. 5. Top with another sandwich topping with guacamole. 6. Place the last sandwich on top and cover with the remaining chicken salad. 7. Top with the last piece of bread. 8. Push two skewers through the sandwich and cut in half for two portions.
a towering testament to sandwich making 7
Ingredients
1 lb Wild Mushrooms- sliced
Large Peak® Onion- diced
Clove Peak® Garlic- minced Olive Oil Salt and Pepper
loaf Heritage Ovens® Sour Dough Bread (stale is best)cubed
quart Nature’s Best® Heavy Cream
Nature’s Best® Eggs
/4 cup chopped Italian Parsley
Preparation
the oil and sauté the mushrooms, onion and garlic.
the
over
and
in parsley, salt and pepper.
1 1/2 cups at a time to place on plastic wrap and roll tightly into a tube.
in simmering water for 20-30 minutes.
and serve.
WILD MUSHROOM BREAD DUMPLING
with
1
1
1
1
8
1
1. Heat
Cool. 2. Combine
vegetables
cubed bread. 3. Whisk the eggs and cream together. 4. Pour
the bread mixture. 5. Stir
6. Take
7. Poach
8. Slice
a savory bread pudding
the earthy flavor of mushrooms8
CLUB SANDWICH ON SOUR DOUGH
Ingredients 2 1/2 lbs Heritage Ovens® Sour Dough Bread (preferably stale)- diced 1/2 lb Delancey Street® Blueberry Bagel-diced 2 lbs West Creek® Sugar 1 tablespoon Cinnamon 2 teaspoons Vanilla 20 each Nature’s Best® Eggs 1 quart + 1 cup Nature’s Best® Heavy Cream 1 quart Milk 1/2 lb West Creek® Dried Raisins 1/2 lb Dried Cranberries Preparation Makes 20 cups 1. Combine the eggs, milk, cream and the sugar. 2. Stir the cinnamon and vanilla. 3. Add diced bread and soak for 15-20 minutes. 4. Fold in dried fruit. 5. Grease and sugar a baking dish and bake in a water bath until set and golden brown. BREAD PUDDING 9
JALAPENO
CORNBREAD
Ingredients 1 each 6-8 ounces West Creek® Chicken Breast 1 tablespoon Magellan® Chicken Rub 1/2 cup Flour 1 cup Heritage Ovens® Corn Muffin Batter Preparation Serves 1 1. Pound out the chicken and split in two. 2. Season with the chicken rub. 3. Dust with the flour. 4. Dip in the corn muffin batter. 5. Cook on a flat time until finished. CORNBREAD
CORNBREAD
CHICKEN a chicken cutlet enrobed in a corn muffin batter 10
BISCUITS
BBQ EMPANADAS
BISCUITS & GRAVY
Ingredients 3 each Heritage Ovens® Biscuit Dough pucks 3 tablespoons West Creek® Vinegar BBQ 4 ounces West Creek® Moonshine BBQ Sauce Preparation Serves 1 1. Defrost the dough and flatten into a large circle. 2. Place the BBQ in the center of each. 3. Fold the dough over and seal. 4. Deep fry for 5-6 minutes. 5. Serve with the sauce.
BLUEBERRY SHORTCAKE
bbq pork in a fried biscuit with Moonshine BBQ sauce 11
CORN MUFFINS
Oil
COUNTRY STEAK BITES & WAFFLE
Ingredients 4 ounces Heritage Ovens® Corn Muffin Batter 5-6 each Braveheart® Steak Bites- fried Olive
1/2 cup Mushrooms- sliced 1 tablespoon Onion- sliced 1 cup Demi Glace Preparation Serves 1 1. Spray a hot waffle iron with Brillance® Pan Spray. 2. Place the corn muffin batter on the iron and cook. 3. Sauté mushrooms and onion in the oil. 4. Add the demi glace. 5. Place steak bites on top of waffle. 6. Pour the sauce over top. 7. Garnish with Delancey Street® Pickled Onion.
a corn muffin waffle topped with Braveheart Steak Bites 12
Ingredients 1 Peak® Apple- peeled, cored, sliced in lemon water 1 1/2 cups Roma® 00 Flour 2 cups Heritage Ovens® Corn Muffin Batter Preparation Serves 2 1. Dust apples in flour. 2. Dip the apples in the batter and deep fry. 3. Remove excess oil with a paper towel. Pairing Suggestions Great side item with any Allegiance ® Pork. CORN BATTERED APPLE FRITTER a great way to present a fresh apple side 13
CHIP
CHOCOLATE
Ingredients 1 quart Nature’s Best® Heavy Cream 3 1/2 lb Heritage Ovens® Chocolate Chips 4 ounces Nature’s Best® Butter 1 cup Cocoa Powder Preparation Yields: 5 1/2 lb. Ganache 1. Place the chocolate chips and butter in a bowl. 2. Bring the cream to a boil and add to the chocolate. 3. Stir as everything melts together. 4. Refrigerate the mix until it hardens. 5. Scoop and roll into small balls. 6. Roll in the cocoa to cover. CHOCOLATE CHIP PANCAKES CHOCOLATE
MUFFINS
TRUFFLES a rich, dense chocolate treat 14
RICOTTA DOUGHNUT HOLES
PANCAKES
Ingredients 4 cups Heritage Ovens® Pancake Mix 1/2 tub Piancone® Ricotta Cheese Juice and zest of one Orange 1/2 cup water Powdered Sugar as needed Preparation 1. Mix all ingredients to form a dough. 2. Add additional water if too stiff. 3. Scoop into small balls and deep fry. 4. Dust with powder sugar before serving. This rich fried dough pairs well with West Creek® Honey.
rich fried dough with hints of orange 15
CHOCOLATE CHUNK COOKIES
WHITE CHOCOLATE CHUNK & MACADAMIA COOKIES
Ingredients Brillance® Pan Spray as needed 6 each Heritage Ovens® 1.5 oz Chocolate Chunk Cookie Dough 6 each Heritage Ovens® 1.5 oz White Chocolate Chunk & Macadamia Cookie Dough 12 scoops of your favorite ice cream or gelato Preparation Serves 6 Spray an inverted mini muffin tin or small metal ramekins with pan spray. Soften cookie dough slightly and press onto inverted pan. Bake as normal and cool. Carefully remove the baked cookies. 5. Fill the opening with a scoop of ice cream 6. Serve two flavors of cookie with two flavors of ice cream or gelato.
COOKIE BOWLS a different way to present ice cream or gelato 16
APPLE STRUDEL
Serves
the
and
with
of
the
sugar,
this rest for awhile; if it looks too
more crumbs.
the apple mixture in the puff pastry and
the edges.
the dough in several places on top so steam can
in
oven until golden brown.
and serve with
cream.
sugar.
with a
of
Ingredients 2 cans West Creek® Sliced Apples 1-2 lbs Graham Cracker crumbs 2 lbs Raisins 1/2 lb West Creek® Sugar 3 tablespoons Cinnamon 1 teaspoon Vanilla 5 Heritage Ovens® Sheets Puff Pastry Dough Perfectly Southern® Waffle Dust as needed Nature’s Best® Vanilla Ice Cream Preparation
50 1. Drain the apples really well. 2. Combine
apples
1 lb
crumbs,
raisins,
cinnamon,
vanilla. 3. Let
wet, add
4. Roll
seal
5. Slit
escape. 6. Bake
400°F
7. Slice
powdered
Top
scoop
ice
a sturdy dessert great for catering 17
Ingredients
3 sheets Heritage Ovens® Puff Pastry
1 package West Creek® Instant Vanilla Pudding Mix
3 quarts Natures Best® Heavy Cream Powdered Sugar
Preparation Serves 18-24
1. Place each puff pastry sheet on a paper lined sheet pan. Bake in a 400°F oven until golden brown and firm (about 20 minutes). Let cool.
2. Combine pudding mix and heavy cream in a mixer and mix on low speed for 30 seconds to combine. Turn up to medium speed for an additional minute. Let set.
3. Spread pudding mixture on a cooled sheet of puff pastry. Place a second sheet on top and recover this sheet with pudding mixture. Add the last sheet of puff pastry on top.
4. Trim the edges. Crumble the trim and spread on top.
5. Cut into portions, 18-24 for a full sheet. Top the portions with powdered sugar.
NAPOLEON
delicate puff pastry with a mock pastry cream
CHERRY PINWHEEL
18
COTIJA STRAWS
to assemble appetizer
SAVORY PUFFS
Ingredients
Contigo
Ovens
Puff Pastry
Cotija Cheese
Powder
Preparation Serves 16
Combine the cheese and chili powder.
Press the mix into the dough.
Fold each sheet in half and cut into strips.
Twist the strips and place on a paper lined sheet pan.
Bake in a 375°F oven until browned.
easy appetizer pairs well with Contigo® Chunky Guacamole.
2 sheets Heritage
®
11/2 cups
®
1 tablespoon Chili
1.
2.
3.
4.
5.
This
easy
19
ROAST BEEF
Ingredients 6 Heritage Ovens® Spinach Tortillas- cut in half Assorted meats and chesses to fill Preparation Serves 12 1. Roll each tortilla half into a cone. 2. Stand upright in a muffin tin. 3. Bake at 375°F oven for 5 to 8 minutes to set. 4. Cool and fill with charcuterie ingredients.
WRAP 20 CHARCUTERIE CORNUCOPIA CUPS Heritage Ovens® Spinach Tortillas baked into a cone shape & ready to fill with your favorite charcuterie ingredients
LIEGE WAFFLE SANDWICHES BURGER & WAFFLE with fried Green Tomato, Bacon, & a fried Egg BBQ WAFFLE with Pulled Pork, Moonshine BBQ Sauce & Beer Cheese CHICKEN & WAFFLE with Salsa Jam and Queso WHAT CAN YOU DO WITH A WAFFLE? S liced Maple Liege Waffle #629069 48/2.8 oz 21 we suggest:
ORDER GUIDE
Brand
88 CT PACKER
Description
APPLE RED DELICIOUS PACKER
CN WEST CREEK APPLE SLCD FCY IN WATER 6.5 LB WEST CRK
5 LB BRAVEHEART APTZ BEEF ANG STK BITE BRD FZ BRVHRT
14 OZ ROMA ARTICHOKE HEARTS WHL 5-7 CT ROMA
15 LB RIDGECREST BACON 14-17 L/O APPLEWOOD DBL RDGCRST
4.5 OZ DELANCEY
BAGEL BLUBRY PARBKD DELANCEY
5 LB WEST CREEK BBQ PORK PULLED W/VINEGAR BASED WEST CRK
36 CT HERITAGE OVENS BISCUIT DGH BUTTERMILK 2.25 OZ HRTG OVN 433202
1 CT HERITAGE OVENS BISCUIT DGH BUTTERMILK 3.25 OZ HRTG OVN
40 OZ HERITAGE OVENS BREAD SOURDOUGH THICK HIGH HRTG OVN 157187 36 1 LB NATURES BEST DA BUTTER SOLIDS SLTD AA TFF NTRSBST 158889
5 LB WEST CREEK CHEESE AMER YLW SLCD 160 WEST CRK 651725 5 2 LB CONTIGO CHEESE COTIJA GRATED CONTIGO 607249 2 2 LB NATURES BEST DA CHEESE GOAT PLN CRUMBLES NTRSBST 294204 6 5 LB BACIO CHEESE MOZZ LMWM SHRED PREM BACIO 267652 1 5 LB PIANCONE CHEESE PARMESAN SHAVED IMP PIANCONE 465328 6 3 LB PIANCONE CHEESE RICOTTA WM FRSH PIANCONE
6 OZ WEST CREEK CHICKEN BRST 6 OZ SNG B/S IQF WEST CRK
1 LB SAUER CHILI PWDR SAUER
1 LB SAUER CINNAMON GRND SAUER
5 LB FIRST FOODS COCOA PURE 10-12% BUTTERFAT TFF FIRST FD
CT HERITAGE OVENS COOKIE CHOC CHIP BULK TFF HRTG OVN
HERITAGE OVENS COOKIE DGH CHOC CHNK HRTG OVN
HERITAGE OVENS COOKIE DGH WHI CHNK MACADAMIA HRTG OVN
HERITAGE OVENS CORNBREAD MIX HRTG OVN
KEEBLER CRACKER CRUMBS GRAHAM KEEBLER
CRAISIN CRANBERRIES DRIED SWTND CRAISIN
NATURES BEST
CREAM HVY 36% TFF NTRSBST
HERITAGE OVENS CROISSANT BUTTER SLCD 3 OZ HRTG OVN
NATURES BEST
EGG LG WHI IN SHELL PSTRZD NTRSBST
Item Pack Size
71035 1
228588 6 #10
645597 2
231717 24
649707 1
634788 45
397771 2
433203 6
160
329657 8
1
886801 48
547189 1
537928 1
327578 1
271139 1 324
415951 214 1.5 OZ
415961 214 1.5 OZ
521802 6 5 LB
148596 1 25 LB
466505 1 10 LB
199406 12 32 OZ
DA
329790 4 12 CT
537013 1 15 DZ
DA
22
SAUER
ORDER GUIDE
Description
EXTRACT VANILLA IMIT SAUER
HERITAGE OVENS FLATBREAD CRUST FLOUR OO 12X5 HRTG OVN
LB PRMLNO FLOUR PIZZA NEAPOLITAN 00 STYLE PRMLNO
LB PEAK (PRODUCE) GARLIC WHL PLD DOM PEAK
LB CONTIGO GUACAMOLE HS CHNKY CONTIGO
GA NATURES BEST DA ICE CREAM VANILLA 12% TUB NTRSBST
2.8 OZ HERITAGE OVENS LIEGE MAPLE WAFFLE SLICED
8 LB HERITAGE OVENS MUFFIN BATTER CORN HRTG OVN
10 LB PEAK (PRODUCE) MUSHROOM WHI FDSRVC PEAK
3 LB PACKER MUSHROOM WILD BUNCH SLCD PACKER
30 LB PEAK (PRODUCE) ONION YLW WHL PLD PEAK
17 OZ BRILLIANCE PAN COATING CANOLA BASED TFF BRILLIAN
5 LB HERITAGE OVENS PANCAKE MIX BUTTERMILK HRTG OVN
6 CT PEAK (PRODUCE) PARSLEY ITAL PEAK 469447
12 OZ HERITAGE OVENS PASTRY DGH PUFF SHEET 10X15 FZ HRTG OVN 231623
28 OZ ROMA PEPPERS RED FIRE RSTD TFF ROMA
10 IN HERITAGE OVENS PIE SHELL REG RTB HRTG OVN
24 OZ WEST CREEK PUDDING VANILLA INST TFF WEST CRK
30 LB WEST CREEK RAISIN SDLS DRIED WEST CRK
LB ST CLAIR SALAD CHICKEN SUPREME ST CLAIR
GA WEST CREEK SAUCE BBQ MOONSHINE WEST CRK
LB GOLD LABEL(SAUC SAUCE DEMI GLACE POUCH TFF FZ GL SCS
OZ ROMA SAUCE PESTO SUN DRIED TOMATO GF ROMA
MAGELLAN SEASONING CHICKEN RUB MAGELLAN
ROMA SPREAD GARLIC ROMA
DIXIE CRYSTALS SUGAR CONFECTIONERS PWDRD 10X DIXIE CR
WEST CREEK SUGAR GRANULATED EXTRA FINE WEST CRK
EUREKA THYME FRSH EUREKA
PEAK (PRODUCE) TOMATO 6X6 1 LYR PEAK
HERITAGE OVENS TORTILLA SPINACH 12 IN HRTG OVN
HERITAGE OVENS TORTILLA WHL WHEAT 12 IN HRTG OVN
Item Pack Size Brand
441415 1 1 QT
595176 48 3 OZ
578717 1 50
283987 1 5
625695 12 1
654576 1 3
629069 40
545200 2
272379 1
413575 1
544346 1
362592 6
521755 6
866538 1
20
12
199359 20
326263 12
556894 1
441905 2 5
484738 2 1
856709 4 4
78673 2 32
628186 1 22 OZ
233044 2 4 LB
336275 12 2 LB
452739 8 5 LB
393886 1 .5 LB
575742 1 10 LB
515321 8 12 CT
515296 8 12 CT
23
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