BRING ON THE JOY! INSIGHT AND RECIPES TO HELP YOU MAKE THE MOST OF THE FESTIVE SEASON
TOP WINTER MOMENTS 57%
VALUE, VALUE, VALUE
EAT IN & TAKE OUT Eating out is still a popular pastime throughout the winter months, especially in the lead up to Christmas. Research shows that 57% of consumers plan to eat out at a restaurant, while 50% aim to order a takeaway for a gathering at home during the festive season, stating that letting restaurants do the cooking reduces stress1.
n o g n i Br the joy! Create those memorable moments for your customers. It’s time to... Bring on the Joy! The winter months needn’t give operators a chill. Pubs, restaurants and QSR outlets can celebrate food in a fun and festive way on their menus. A strong food offering that feeds into the joy of the season can drive footfall and boost sales during a key time of year.
4/5 SOCIALISING Operators have an important role to play when it comes to social occasions. Nearly four in five (78%) say that dining at a restaurant gives them an opportunity to socialise with family and friends and is a better use of their time than cooking and cleaning up during the busy Christmas period2.
’T N O D
Kerrymaid is helping its customers bring those moments of joy to the table with convenient and versatile dairy ingredients that provide unique food experiences with lasting impressions. Designed for big occasions, Kerrymaid’s products aim to help chefs in the kitchen create joyful meals for large groups. Kerrymaid’s product portfolio offers operators reliable, predictable and easy to use ingredients.
57% Consumers will understandably have an eye on budgets this winter. In fact, price has overtaken quality for the first time as the number one priority for consumers when eating out this winter with 57% of consumers initially considering price4. It’s therefore important for operators to showcase value with their menus, providing meals that satisfy the tastebuds without breaking the bank.
45% SWEET TREATS Nearly half (45%) of consumers usually order desserts when eating out, which has increased from pre-pandemic levels3. On top of this, spend per dessert is also on the rise with people looking to treat themselves and have a memorable dining experience. A perfect way for an operator to achieve that is with a delicious, seasonal dessert menu that delivers on flavour and presentation.
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1 National Restaurant Association, 2022 | 2 National Restaurant Association, 2023 | 3 Callebaut (CGA Research), 2023 | 4 Bidfood and 3Gem, 2023
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WINTER GUIDE
MAXIMISE YOUR DESSERT SALES
JOYFUL MENUS WARMING THE SOUL Nothing beats a hearty meal on a wet and windy winter day. A creamy mushroom stroganoff, or moules frites for example are unexpected menu inclusions. Creating a limited-edition menu can keep regular customers engaged, but also draw in new diners. Also consider week-night deals and set menus to drive footfall during slower times of the week.
NOSTALGIC DISHES People often look towards nostalgic dishes at winter, so putting a modern spin on classics such as toad in the hole or shepherd’s pie, or a winter fruit pavlova can be a great way to connect with people’s food emotions.
STAND OUT DESSERTS
A huge 84% say that they could be influenced to buy desserts more often, especially if it was something that can’t be easily replicated at home7. Operators should look to the latest treat-led trends when developing their menus, such as chocolate éclairs, creating dishes that visually pop off the plate, as well as tick all the boxes when it comes to taste.
A ROAST TO REMEMBER
With one in four people inclined to order a dessert that is new and exciting, such as Boston cream doughnuts, restaurants and pubs have a huge opportunity to increase sales by offering contemporary delicacies or modern twists on traditional classics.
Whilst less people are cooking Sunday roasts at home5, the roast remains a classic addition on pubs and restaurants’ weekend winter menus. However, now is the perfect opportunity to consider roast dinner alternatives like a Laksa style turkey curry. And don’t forget the options for vegans and vegetarians, with nut roasts or mushroom wellingtons now staples on many menus.
SEE OUR ÉCLAIRS RECIPE IN THIS GUIDE
ALL-DAY TREATS There has been a recent shift in consumer eating habits when it comes to sweet treats and that is that they are not reserved for only after an evening meal. Consumers are more inclined to look for something sweet to have throughout the day at all dining occasions.
BRINGING A BIT OF GREEN Did you know one in four consumers choose a hospitality operator because it has strong sustainability initiatives?6 So operators should continue to consider their environmental impact during the winter months.
packaging or even offering reusable options to regular customers can be another way to minimise packaging waste.
This can be particularly true in the winter months. As the cold weather draws in and the days get shorter, desserts can deliver moments of joy. A variety of sweet items, such as decadent doughnuts or indulgent flavoured cheesecakes can also encourage customers popping in for a coffee to enjoy a treat and increase profits outside traditional dining hours.
Carrying out a simple food waste audit can be an easy way to monitor what waste is created, both in the kitchen and with items that regularly remain on diners’ plates. This is a great way to see how to best implement any necessary changes. For those operators who offer takeout, switching to more sustainable forms of
SEASONAL DELIGHTS Seasonality shouldn’t just be something you consider for starters and main courses – desserts can take advantage of seasonal flavours too. In fact, 61% of consumers prefer a seasonal dessert menu compared to an all-year round selection8. Besides the addition of warm puddings served with custard to autumn and winter menus, spices such as cardamom and ginger work well at this time of year and should be considered as part of your winter menu updates.
TIME TO SHARE Increasingly, sharing is of growing importance when it comes to the dessert segment, helping to make the end of a meal more entertaining and interactive8. Operators should consider introducing sharing platters, where guests can try several smaller desserts, or showcase certain puddings as perfect options for two to enjoy together.
5 BBC Good Food, 2022 | 6 Lumina Intelligence, 2022 | 7 CGA 2021 Food Insights Report | 8 Callebaut (CGA Research), 2023
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WINTER GUIDE
MOULES A LA BIERE FRITES SERVES 2-3
This traditional yet luxurious comfort food consists of mussels steamed in a creamy broth and accompanied by crispy fries to soak up a flavourful garlicky beer sauce. Take it to the next level by garnishing with a delicate persillade. PREPARATION TIME 20 minutes
COOKING TIME 15 minutes
INGREDIENTS
MUSHROOM STROGANOFF
SERVES 2
1kg
mussels
400g
fries
150ml
Kerrymaid Single
100ml
wheaten beer
20g
butter
2
cloves garlic
3
shallots
1
bunch thyme
2
bay leaves
1
leek
Chopped parsley Optional persillade
This hearty stroganoff is the ideal winter warmer, and a delicious vegetarian option to add to your menu. With mushrooms, cornichons and served with wild rice or pasta, this dish is seasoned to perfection with garlic and a kick of Worcestershire sauce for good measure. PREPARATION TIME
COOKING TIME
20 minutes
20 minutes
INGREDIENTS
METHOD
300g
wild mushrooms
1.
100ml
brandy
500g
Kerrymaid Single
3
shallots
Soak dried mushrooms in hot water for 20 mins. Dice shallots and garlic and sweat in butter until soft, then add paprika and wild mushrooms and cook until golden. Pour over brandy (carefully) and flambe.
1
bulb of garlic
2.
2 tsp
paprika
1
bunch parsley
1
pack dried mushrooms
Add stock (and dried mushroom water) and bring to a simmer. Shred dried mushrooms and add to pan. Reduce by half and add Kerrymaid Single, reduce heat and simmer, finish it off by adding Worcestershire sauce and diced cornichons.
1 tsp
Worcestershire sauce
20g
butter
1
vegitable stock
1
wild rice or pasta
3.
Black pepper Sourdough bread
METHOD
Check seasoning and adjust as needed, then serve on wild rice or pasta, sprinkled with parsley.
1.
Dice shallots and garlic and slice leeks. Wash and beard mussels, and pull and roughly chop thyme. Then, melt butter in large, lidded pot and add shallots, leek and garlic and sweat on medium/low heat.
2.
Add bay leaves and thyme into the mix and turn up heat to max and add mussels. Pour in beer when hot and add lid, steam them for 3 minutes.
3.
Remove mussels and place in bowl. Discard closed ones. Bring cooking liquor to a boil and reduce, stir in Kerrymaid Single. Taste to check the seasoning and pour over mussels in serving bowl.
4.
Sprinkle with parsley and black pepper and serve with fries and bread.
OPTIONAL – Service with persillade in a bowl: herbs, oil & vinegar all blended together.
Cornichons
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WINTER GUIDE
LAKSA STYLE TURKEY CURRY
SERVES 4
This traditional Malaysian soup is a treat for the taste buds and allows you to craft a cracking dish using leftover turkey, or any other meat you may choose! Creamy coconut combines with the tantalising tang of lime leaves, soy and honey to conjure up a simple yet succulent spicey dinner time sensation! PREPARATION TIME 30 minutes
COOKING TIME 20 minutes
INGREDIENTS 600g
leftover turkey
2 tbsp
laksa paste
200ml
Kerrymaid Single
2-3
lime leaves
3 tbsp
palm sugar
1 tbsp
shrimp paste
100ml
coconut cream
1 bunch thinly sliced spring onions 200g
sugar snap peas
400g
sprouts
2
medium carrot
2 tbsp
soy sauce
2 tbsp
honey
COOKIE SKILLET AND CHEESECAKE CREAM
SERVES 6
lime juice fish sauce
This skillet cookie with cheesecake cream is a real delight. Crunchy yet chewy, salty and sweet, this moreish cookie is loaded with chocolate chips and macadamia nuts and accompanied by a velvety cheesecake cream. Delish.
METHOD For the Laksa Curry: 1. 2.
3.
Pick meat off turkey and place the bones into a pot. Cover bones in water and simmer for a while.
INGREDIENTS
PREPARATION TIME
Cookie:
30 minutes
Dry fry laksa paste in a pot and pour over stock, add lime leaves, palm sugar, shrimp paste and check seasoning. Then adjust taste with sugar, soy and lime as needed. Add turkey and vegetables as needed, add Kerrymaid Single and coconut cream and check seasoning again.
170g
butter
COOKING TIME
210g
brown sugar
20 minutes
100g
granulated sugar
1
egg
Serve over cooked noodles or with anything you like, as well as the crispy sprouts.
1
egg yolk
METHOD
250g
plain flour
For the cookie skillet:
1 tsp
cornflour
2 tsp
vanilla extract
1 tsp
baking soda
½ tsp
salt
130g
(white) chocolate chips
100g
macadamia nuts
2
pinches sea salt
For the Crispy Sprouts: 1.
Cut sprouts in half and toss in a drizzle of oil, soy, honey and whatever you fancy. Place on a tray and roast at 180 degrees until crispy and beautiful.
Cheesecake cream:
8
9
200ml
Kerrymaid Double
200g
soft cheese
100g
caster sugar
1.
Melt butter and add brown and granulated sugar and mix until well combined. Add egg, egg yolk and vanilla and mix well.
2.
Add flour, cornflour, baking soda and salt and mix until a dough is formed. Stir in chocolate chips and nuts and spread into the base of greased skillet.
3.
Sprinkle with sea salt and bake for 20 minutes.
For the cheesecake cream: 1.
Whisk Kerrymaid Double and soft cheese together and add vanilla extract and 100g caster sugar.
WINTER GUIDE
BOSTON CREAM DOUGHNUTS
SERVES 9
These Boston Cream Doughnuts are an ideal treat for any time of day (we’re not judging!) and a delightful treat to add to your menu. Light and golden dough encases an oozing vanilla custard centre, all covered by a moreish dark chocolate topping. Pure heaven.
BASQUE CHEESECAKE
PREPARATION TIME
SERVES 12
30 minutes
COOKING TIME 45 minutes
This delicious Basque Cheesecake is indulgence personified, with a crispy caramelised outer shell that encases a rich and creamy inner, with a light vanilla flavour. This delightful dessert is a real crowd-pleaser to add to your menu.
INGREDIENTS 1kg
plain flour
1 tub
quick acting yeast
200g
granulated sugar
PREPARATION TIME
500ml
whole milk
30 minutes
100g
butter
COOKING TIME
2
eggs
100g
dark chocolate
200ml
Kerrymaid Whipping
INGREDIENTS
1 litre
Kerrymaid Custard
700g
soft cheese
vanilla extract
225g
caster sugar
vegetable oil to fill a fryer
2 tbsp
plain flour
salt
150g
sour cream
150g
Kerrymaid Double
METHOD
4
eggs
For the dough:
2 tbsp
vanilla
1.
Mix flour, salt and sugar. Warm milk to body temperature and add yeast, mix with the dry goods until combined.
1 hour and 30 minutes
METHOD
2.
Put soft cheese and sugar into a mixer and beat until combined. Add sour cream, Kerrymaid Double, vanilla and mix well.
Knead until slightly springy and ball into 9 pieces and place on a greased tray (well-spaced), covered over with a damp cloth and sit until doubled in size.
3.
2.
Gradually add eggs and mix until combined, then add the flour and continue to mix until combined.
Heat oil to 180 degrees and fry doughnuts until golden on both sides and set aside.
To finish:
3.
Bake in a greaseproof-lined tin for 30 minutes at 220 degrees and let cool in the tin for an hour.
1.
10
11
1.
Melt chocolate and mix with Kerrymiad Whipping to make glaze.
2.
Pipe Kerrymaid Custard into doughnuts and dip in glaze.
WINTER GUIDE
ÉCLAIRS SERVES 9
These French éclairs are a delightful dessert choice, and with a range of flavours to choose from, they will add sophistication and variety to your menu. As pleasing on the eye as they are to taste, fondant filled golden pastry is covered in a delicate flavoured glaze to provide a blissful dessert moment or tea-time treat.
INGREDIENTS 280g
plain flour
250ml
milk
200g
butter
8
eggs
300ml
Kerrymaid Whipping
150ml
Kerrymaid Custard
Pinch of sugar For the Fillings: Golden caster sugar Walnuts Gold leaf Fruit purées/ frozen fruit Pistachios Pistachio paste Raspberries Espresso
WINTER FRUIT PAVLOVA
Pistachio mirror glaze:
SERVES 8
This Winter Fruit Pavlova is made with a variety of winter fruits. Pears, apples and cranberries combine to create an irresistible topping that is perfectly finished with cinnamon and cream. With a combination of crunchy meringue and sweet soft fruit, it’s hard to go wrong with this pleasing pudding. PREPARATION TIME
COOKING TIME
20 minutes
40 minutes
INGREDIENTS
METHOD
4
large egg whites
1.
350g
caster sugar
4
medium apples
4
medium pears
1
cinnamon sticks
1/2
bottle of cider
300g
cranberries (or 200g dried)
500ml
Kerrymaid Whipping
1 tbsp
cornflour
50g
butter
lemon juice
12
Split, add cranberries and check taste, adding sugar/lemon juice as required.
3.
Add remaining sugar to a pan and caramelise over a medium heat. Add 100ml of Kerrymaid Whipping and cook until smooth to make the caramel sauce. Whip up the Kerrymaid Whipping, assemble and enjoy.
water
85g
sugar
85g
glucose syrup
55g
condensed milk
55g
white choc
1 tsp
gelatin
40g
pistachio paste
METHOD
Make two large flat meringues. Wipe out mixer bowl and whip attachment with lemon juice, and whip egg whites to soft peaks. Add 225g of sugar gradually while whipping, along with the cornflour. Whip to firm peaks. Spread on greaseproof lined tray into even rounds approx. 2inches thick. Bake in an oven preheated to 160 degrees for 30-40 minutes until slightly browned and crispy on top. Allow to cool fully before removing from tray. Then, caramelise 75g sugar in a pan over medium heat and add butter, throw in apples and pears and cook until dry.
2.
50ml
13
1.
Add milk and butter to pan and heat until just melted and sift plain flour and sugar into a separate bowl. Turn milk and butter up to a high boil and remove from heat, add flour and stir well to a dough.
2.
Add egg gradually until mix just drops off spoon (not all is always needed). Then pipe into éclair shapes (use a guide!) with a star nozzle.
3.
Bake until golden (25 minutes at 180 degrees) and set aside to cool.
WINTER GUIDE
In the heat of a busy kitchen, it’s crucial that your ingredients don’t let you down. Kerrymaid products are designed to offer consistent, high-quality food that customers will love. The Kerrymaid range of dairy-based products are designed to withstand the pressures of professional kitchens. Each product promises consistent results, regardless of the dish, ensuring each and every service and dish has a smooth finish. Kerrymaid recognises that dairy isn’t always a straightforward ingredient to use in the kitchen so has developed its portfolio with proprietary technology to ensure that chefs enjoy working with them just as much as customers enjoy devouring them!
CREAM ALTERNATIVES We know that fresh cream can really make a dish, but it can be a troublesome and wasteful ingredient in your kitchen. This is why Kerrymaid designed three versatile cream alternatives to fresh cream, which can be kept in ambient storage. The Kerrymaid Single, Double and Whipping creams never split when used in cooking or mixed with acidic and alcoholic ingredients. They all remain stable when heated in both the Bain Marie and the microwave, and they can also be enjoyed cold. Kerrymaid Whipping and Double creams can be whipped up to three times their volume and they hold longer than fresh creams without comprising on taste.
CUSTARD A classic accompaniment to desserts in the winter months, Kerrymaid’s egg-free custard can be served straight from the pack heated up or used cold in desserts like trifle. With a delicious vanilla flavour, it is the perfect way to add that finishing touch and satisfy your customers’ sweet tooth.
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Kerrymaid.com @KerrymaidDairy