APPLE TART IDEAS FROM ALL OF YOU

WHEN IT COMES TO GREAT IDEAS...

WE DON'T HAVE TO LOOK VERY FAR.

OUR CHEFS, TM's AND CUSTOMERS HAVE COME UP WITH SOME AMAZING WAYS TO GIVE THE CHEF'S LINE RUSTIC APPLE TART

AND CHEF'S LINE VANILLA ICE CREAM  A TWIST.

CHEF'S LINE RUSTIC APPLE TART FRITTER

topped with Chef's Line Vanilla Ice Cream

and Deep Fried Oreo

(using Monarch Sweet Pancake Mix)

Thanks to Chef Jeff Bland Roanoke

"If you bring it, we will fry it"

HOUSTON ADDS A PAGE

Thanks to Chef Joe Vargyas

CHEF'S LINE RUSTIC APPLE TART

Praline Pecan Bourbon Bacon, Chef's Line Vanilla Ice Cream

Salted Bourbon Caramel Sauce

Thanks to Elmer Bubba Tatum for sharing

WAFFLE ICE CREAM SANDWICH

Chef's Line Vanilla Ice Cream stuffed inside

Monarch Sweet Pancake Mix Waffle

Chef Matt Green, nicely done

CARAMEL APPLE BOURBON BACON TART

Chef's Line Rustic Apple Tart

Chef's Line Vanilla Ice Cream rolled in cinnamon crushed wontons

Topped with Maple Bourbon Caramel

 Candied Bourbon Bacon

(using Rykoff Sexton Pure Vermont Maple Syrup)

Glenview Farms Whipped Topping

Shared on Facebook by Keith Timbe

MORE SAUCE & MILKSHAKE IDEAS

VANILLA SAUCE (CRÈME ANGLAISE)

1/2 cup whole milk

1/2 cup Glenview Farms heavy cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

WHISKEY SAUCE

1 1/2 cups heavy cream

2 teaspoons cornstarch

2 tablespoons cold water

1/3 cup sugar

1/3 cup bourbon

To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

CINNAMON CRÈME ANGLAISE

2 cups whole milk

1 3 1/2- to 4-inch-long cinnamon stick, broken in half

6 large egg yolks

5 tablespoons sugar

Pinch of fine sea salt

Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.

Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold.

DO AHEAD: Can be made 3 days ahead; chill.

                                        ORANGE CREAM SHAKE

2/3 cup Rykoff Sexton fresh squeezed orange juice
1 cup Chef’s Line vanilla ice cream


Place the orange juice in a blender and then add the ice cream.
Blend the mixture until thick and creamy. Serve immediately.

BAILEYS IRISH CREAM MILKSHAKE

4 tablespoons Baileys Irish Cream

2 scoops Chef’s Line vanilla ice cream

1 1/4 cups milk (whole/low fat)

ice cube

Crush ice cubes in blender (use the PULSE button).

Add Bailey’s Irish cream, ice-cream and milk, process until foamy and well-combined.

Pour into 2 tall glasses.

If you like, drizzle chocolate sauce on top and serve immediately.

GREAT SAUCE IDEAS FOR APPLE TARTS AND MILK SHAKE IDEAS

SALTED CARAMEL SAUCE

4 tablespoons unsalted butter

1 cup brown sugar, packed

1/2 cup heavy whipping cream

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.

Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.

Pour caramel into a jar, then refrigerate until cold.

Store in refrigerator. To serve, microwave briefly until sauce is pourable.

CINNAMON CARAMEL SAUCE

2 cups sugar

1/2 cup water

1/4 cup hot water

6 tablespoons half-and-half

1/2 teaspoon kosher salt

1 (3-inch) cinnamon stick

Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).

Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.

VANILLA BOURBON CARAMEL SAUCE

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 tablespoon butter, room temperature

1 vanilla bean, cut in half and seeds scraped

1 tablespoon bourbon

Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber color, about 15-20 minutes.

Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.

Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.

VANILLA MILKSHAKE

4 cups Chef’s Line vanilla ice cream

2 teaspoons vanilla extract

8 tablespoons sugar

2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

MAPLE VANILLA MILKSHAKE

¼ cup Rykoff Sexton pure Vermont maple syrup
¼ cup milk
1 tsp. vanilla extract
1 pint Chef’s Line vanilla ice cream

Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.

TOASTED MARSHMALLOW MILKSHAKE

1 bag jumbo marshmallows

2 cups milk

2 cups Chef’s Line vanilla ice cream

1 tablespoon sour cream

Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

BANANA MILKSHAKE

1/3 banana, ripe

1 teaspoon sugar

1 cup whole milk

5 -6 scoops Chef’s Line vanilla ice cream

Blend it until it's all smooth.

Serve right away.

US FOODS CONTINUES TO CULTIVATE A FOOD CULTURE

BROOKLYN CHEFS

Justin Bazdarich

Speedy Romeo

Justin Hilbert
Gwynnett St.

Joseph Ogrodnek and Walker Stern
Battersby

Angelo RomanoThe Pines

Dale Talde
Talde

MANHATTAN CHEFS

PJ Calapa
Ai Fiori

Leah Cohen
Pig and Khao

Matt Lightner
Atera

Justin Smillie Il Buco Alimentari e Vineria

Michael Toscano
Perla

HOTEL CHEF

Abram Bissell
The NoMad

SUSTAINABILITY CHEF

Evan Hanczor
Parish Hall

PASTRY CHEFS

Ashley Brauze
DB Bistro Moderne

Malcolm Livingston II
wd~50

Katy Peetz
Blanca

ARTISANS

Aurélien Dufour
Daniel Boulud Restaurants

Zachary Golper
Bien Cuit

CONCEPT

Joe Carroll
Fette Sau

COMMUNITY

Michael Chernow and Daniel Holzman
The Meatball Shop

RESTAURATEUR

Noah Bernamoff
Mile End Delicatessen and Mile End Sandwich

SOMMELIERS

Thomas Pastuszak
The NoMad

Emilie Perrier
Ai Fiori

MIXOLOGISTS

Jeff Bell
PDT

Jillian Vose
Death and Co.

for more infomation:

http://starchefs.com/cook/events/rising-stars/2013/new-york

MY CHARLESTON, SC FOODIE ADVENTURE

I had the pleasure of spending a few days in Charleston, SC recently and the food scene is amazing.

I began my adventure at Magnolias

Fried Green Tomatoes

white cheddar & caramelized onion grits, country ham, tomato chutney

then a quick stop at Hyman's Seafood

 for Fried Clams and Buffalo Shrimp Po'Boy.

Nice to see the Monarch House Fries being served.

Saturday Morning Brunch had to be

Hominy Grill

The Big Nasty

Fresh Baked Biscuit with Fried Chicken Breast, Sausage Gravy & Cheddar

Before we could leave I had to buy a jar of Blackberry Jam

and a Hominy Grill Cookbook signed by the Chef

...what could be next??

Cypress and Chef Craig Deihl

Dinner

Artisan Meats

Charcuterie
braunschweiger, mortadella, head cheese, city ham, housemade mustard, biscuits, pickled vegetables....small 10 | large 18

House Cured Meats
cypressata, genoa, lamb milano, Foggy Ridge apple cider, marinated olives....small 12 | large 20

Spreadable Fennel Salami
grilled bread, charred orange jam....10

House Cured Hams
culatello, coppa, country ham, lomo, Amish Swiss, mustard....20

Carpetbagger
bresaola, crispy oysters, arugula, horseradish cream....12

Oysters

Single Lady - Lady's Island, South Carolina
green tomato-wasabi cocktail, horseradish-lemon mignonette....half dozen 14 | dozen 28

Buttercup - Folly River, South Carolina
green tomato-wasabi cocktail, horseradish-lemon mignonette....half dozen 11 | dozen 22

Sashimi Tuna & Oysters
green tomato-wasabi cocktail, horseradish-lemon mignonette....16

Roasted Oysters
lemon butter, pork cracklins, chives....15

Starters

Tuna Tartare
kimchi, cucumbers, carrots, cilantro, citrus soy, Korean flatbread....12

Cheese Plate
assorted cheeses, mustardo, pepper jelly, housemade bread....12

Pimiento Cheese
grilled bread, pepper jelly....9

Crab Cake
creamed corn, arugula....13

Pork & Beans
bbq peanuts, bratwurst, bread & butter pickles, deviled egg....10

Merguez Sausage
fried egg, collard greens, tomatoes, bacon....10

Sweet & Sour Meatballs
ricotta gnocchi, tomato-orange marmalade....10

Grilled Portobello Flatbread
Boursin cheese, arugula, vincotto....9

Soup-Salads

Lobster Bisque
Carolina shrimp, chervil....10

Spring Pea & Dry Cured Ham
pea shoots, radishes, green goddess dressing....11

Traditional Caesar
prepared tableside for two or more....10 per person

Almond-Fried Brie
cranberry-walnut chutney, baby greens, champagne vinaigrette....10

Butter Lettuce
bacon jam, buttermilk blue cheese, cucumbers, tomatoes, basil, chives....10

Fish-Shellfish

Smoked Salmon Wellington
duxelle, creamed greens, roasted garlic, crispy roots, lemon butter....28

Crisp Wasabi Tuna
carrots, turnips, radishes, edamame, shiitake mushrooms, ginger-garlic glaze....32

North Carolina Flounder
fennel, onions, potatoes, oyster cream....30

Pan Roasted Scallops
sweet potatoes, ricotta gnocchi, curried raisins, sweet onions, bacon jam....32

Meats

Grilled Guinea Hen
Carolina bay scallops, peas, carrots, onions, potatoes, massaman curry....28

Sorghum Lacquered Keegan-Filion Farm Pork Chop
tomato-bacon collards, spicy spoon bread....30

Duo of Border Springs Farm Lamb
schnitzel, merguez, Sea Island red peas, roasted garlic, lemon-brown butter....32

Filet of Beef
Certified Angus Beef®
Boursin cheese, fingerling potatoes, roasted carrots, spring onion, Madeira....38

Steak Diane
Certified Angus Beef®
wild mushrooms, Amish Swiss potato fondue, truffle peppercorn cream....38

Presentations for Two

Garlic & Herb-Rubbed Rack of Lamb
lamb bacon, peas, onions, carrots, turnips, rutabaga purée, balsamic lamb reduction...45 per person

Châteaubriand
Certified Angus Beef®
Parmesan potato gratin, broccoli, chili, crispy garlic, Madeira & béarnasie sauce....38 per person

Vegetables

Ricotta Gnocchi
smoked mushrooms, chili, Parmesan....12 | 24

Creamed Greens
escarole, mustard greens, onions, roasted garlic....8

Fried Mac & Cheese
cheddar beer sauce....8

Buttered Broccoli
chili, crispy garlic....8

Peas & Carrots
turnips, rutabaga purée....8





and the finale to this trip was Poogan's Porch

Thanks Chef Daniel Doyle, lunch was fantastic

and the Grilled Duck Confit Grilled Cheese

did not disappoint.

The only issue was we did not have room for dessert.

Next time for sure

Thank You Charleston!!

CHEF'S LINE SOUTHERN STYLE SHRIMP & CRAB CAKE

THE NEW CHEF'S LINE SOUTHERN STYLE STYLE SHRIMP & CRAB CAKE

WAS OUR NEXT TOP PRODUCT WINNER FROM OUR FRIENDS AT SHUCK 'n JIVE IN DALLAS

THIS IS A VERY TASTY HUSHPUPPIE THAT CAN BE USED SO MANY WAYS

...HOWEVER, THERE IS A LITTLE TRICK, THEY NEED TO BE COOKED THROUGH(4 MIN IN THE FRYER) THEY WILL BE NICE AND CRISPY AND SOOOO TASTY.

COUPLE SUGGESTIONS FOR WAYS TO PRESENT...

USE ONE OR ALL.

BLACK BEAN CORN SALSA

1 c Del Pasado black beans, drained and rinsed

1 c grilled corn

1/3 c diced red peppers

2 T Rykoff Sexton fresh squeezed Key lime juice

2 T vegetable oil

1 bu Cross Valley Farms cilantro

1 t fresh jalapeno, diced fine

sea salt to taste

Mix all ingredients together in a stainless steel bowl.

Refrigerate overnight to allow flavors to blend.

SPICY SOUR CREAM

1 c Glenview Farms sour cream

¼ c Monarch hot sauce

sea salt to taste

1 T Cross Valley Farms chives, fine chop (optional)

Mix all ingredients together well.

Refrigerate until use.

CRISPY FRIED ONIONS

2 ea Cross Valley Farms Spanish onion, sliced thin

2 c Glenview Farms buttermilk

1 c Hilltop Hearth AP flour

1 c Monarch cornstarch

sea salt to taste

fresh ground black pepper

Monarch AV Shortening (for deep frying)

Place very thin sliced onions into buttermilk.

Soak at least 30 minutes.

Meanwhile, mix together the flour and cornstarch.

Heat AV Shortening to 365F.

Remove onions from buttermilk and dredge in the flour mixture.

Coat well. Shake off excess.

Place loosely into fryer basket and fry until golden brown.

Drain well and season with salt and pepper.

Continue process until all onions have been fried.

GIVE A CHEF AN INGREDIENT...

AND THEY WILL WANT MORE

A GREAT CUSTOMER IN SOUTH CAROLINA

CREATIVE FOOD & TECHNIQUES

...AND WHEN TM KYLE CONDOR GAVE THEM

A BOTTLE OF RYKOFF SEXTON FRESH SQUEEZED MEYER LEMON JUICE

WHAT DID PASTRY CHEF DARYL KENWORTHY

CREATE??

MEYER LEMON TARTS WITH FRESH BLUEBERRIES

Sometimes it's just that easy.



SPRING IS HERE

No matter where you live, Spring begins today. Many are still seeing snow on the ground and probably more in the near future. But the signs of Spring are already popping up. Gardens are being started as we look forward to the best of the season fruits, vegetable and herbs.

Lavender Lime-Lemonade

3 Tbsp culinary lavender buds*
1 cup boiling water
2 Tbsp granulated sugar
2-3 Tbsp Rykoff Sexton pure Vermont maple syrup
1/2 cup Rykoff Sexton fresh squeezed Meyer lemon juice
1/4 cup Rykoff Sexton fresh squeezed Key lime juice
+ a pinch of lime or lemon zest if desired
1 cup chilled water
1 cup ice

*NOTE: Do not consume lavender unless you know that it is organic and is for "culinary" use.

To Make:

Steep lavender buds in boiling water for 10-15 minutes.
Strain buds from water.
Briskly stir in sugar and maple syrup until dissolved.
Stir in chilled water and ice for fast cooling.
Note: when sweetening add a little at a time and taste test until it reaches the sweetness you prefer.
Stir in citrus juices and zest.

Fresh Peach Lemonade

4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup Rykoff Sexton fresh squeezed Meyer lemon juice
4 cups ice
1 peach for garnish, cut into 8 wedges
combine the first 3 ingredients in a medium saucepan over medium-high heat. bring to a boil; reduce heat, + simmer for 3 minutes. place peach mixture in a blender; let stand for 20 minutes.
remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid. blend until smooth. pour into a large bowl. refrigerate for at least 3 hours.
press peach mixture through a sieve over a bowl, reserving liquid + discarding solids. stir in lemon juice. place 1/2 cup ice in each of 8 glasses. pour about 2/3 cup lemonade into each glass; garnish each glass with a peach wedge.

Sparkling Meyer Lemonade

Ingredients

1/4 c. Rykoff Sexton fresh squeezed Meyer lemon juice

3 tbsp. agave nectar

3 1/2 c. sparkling water

Instructions

Combine all ingredients in a resealable bottle. Close bottle and shake until well-combined. Let lemonade sit for a few minutes before opening (and open carefully!). Add ice cubes, additional agave nectar, and lemon slices when serving if desired.