A Reyes Holdings Company
Ingredients:
2 lbs. Markon Fresh Strawberries: RFS Item# 67154, stemmed and sliced 24 Markon Fresh Strawberries: RFS Item# 67154, cut into fans 24 mint sprigs Creme Brulee Ingredients: 2 qts heavy cream 1 pint milk 49 large egg yolks 14 oz. granulated sugar 2 tbsp. vanilla extract 8 oz. dark brown sugar Directions for Creme Brulee: Heat Oven to 300 degrees F. In saucepan, bring cream and milk just to a boil. Remove from heat. In bowl, whisk together yolks, granulated sugar and vanilla until blended. Slowly whisk in cream mixture. Strain. Pout 1/2 of the mixture (7 cups) into each of 2 full-size hotel pans. Place in hot water bath. Bake 1 1/4 to 1 1/2 hours or until knife inserted in center comes out clean. Cool. Cover; chill 2 hours or until firm. Cut each pan into 24 (3-inch) squares. Sift 3/4 cup brown sugar over each pan of Creme Brulee. Brown each pan under salamander, watching carefully to prevent sugar from burning. Cover; shill 1 hour. Ingredients for Napoleon Pastry: 10 Ounces - Granulated Sugar 6 Ounces - Ground toasted almonds 24 Sheets - Frozen Phyllo Dough, thawed 8 Ounces - Unsalted butter, melted Directions for Napoleon Pastry: Heat oven to 350 degrees. In bowl, combine sugar and almonds; set aside. Lightly brush 1 sheet phyllo with butter. Sprinkle evenly with 1 1/2 tablespoons sugar mixture; repeat layering 3 more times to make 4 layers. Cut into 12 (3 1/2-inch) squares. Repeat process 5 more times with remaining sheets of phyllo to make total of 72 squares. Arrange squares on parchment-lined baking sheets. Bake 12 to 14 minutes or until light brown. Cool on wire rack. Set aside. Ingredients for Strawberry Sauce: 12 oz. Markon Fresh Strawberries: RFS Item# 67154, stemmed 2 to 3 tbsp. granulated sugar Directions for Strawberry Sauce: In blender container, puree strawberries until smooth. Sweeten to taste with sugar. Cover and chill. Yield: 1 1/2 cups Shortcut - Frozen sliced, sweetened strawberries can be substituted.
ASIAGO ANTIPASTO LINGUINE
This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.
Ingredients
12-oz. Villa Frizzoni Linguine: RFS item # 25034. 3 tbsp. Villa Frizzoni 75/25 Blend Canola / Extra Virgin Olive Oil: RFS item #10112. 4 large (5-inch-diameter) Portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick. 6-oz. 1/8-inch-thick slices Genoa salami, cut into thin strips. 1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives. 2 cups shredded Trifoglio Asiago cheese, divided: RFS item #76786. 2 cups chopped fresh Markon Fresh Basil, divided: RFS item # 77800.
Preparation:
1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. 2. Drain, reserving 1/2-cup pasta cooking liquid. 3. Heat oil in same pot over medium-high heat. 4. Add mushrooms; sauté until tender and brown, about 6 minutes. 5. Add salami; toss 30 seconds. 6. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. 7. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. 8. Sprinkle with 1/2-cup basil; serve with 1/2-cup cheese.
Market tip: Asiago is an Italian cow's-milk cheese with a rich, nutty flavor.
Makes 4 main-course servings.
Villa Frizzoni Pizza Sostanza
1-14 inch pizza shell 8 oz. Bountiful Harvest Fancy Tomato Puree RFS Item 12048 1 tsp. Culinary Secrets Ground Oregano RFS Item 24102 1 tsp. Culinary Secrets Ground Basil RFS Item 10510 2 Tbsp. Villa Frizzoni Grated Parmesan Cheese RFS Item 70076 10 oz. Villa Frizzoni Feather Shredded Pizza Cheese Blend RFS Item 15076 4 oz. Villa Frizzoni Spicy Italian Sausage Pizza Topping RFS Item 78906 4 oz. Villa Frizzoni Beef Pizza Topping RFS Item E6052 1 oz. Villa Frizzoni Sliced Pepperoni (16 pieces) RFS Item E6662
Directions
1. Preheat conventional or pizza oven to 450 F. 2. Spread tomato puree evenly over the pizza shell, up to 1/2-inch of the edge. 3. Sprinkle oregano, basil and Parmesan cheese over tomato puree; top with half of the pizza cheese blend. 4. Evenly distribute sausage, beef and pepperoni over cheese. 5. Sprinkle on remaining pizza cheese blend. 6. Bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.
Yield: 1-14" pizza
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