Chocolate Beignets
From: VTK, Chicago. Yield: 25 pieces (5 per serving). Brioche Dough*: 1/3 cup whole milk 3/4 oz. dry active yeast 1 lb. all-purpose flour 4 extra-large...
Meyer Lemon Granita with Braised Blueberries and Bay Leaf Ice Cream
From: Pastry chef Ron Mendoza, Sona, Los Angeles. Yield: 16 servings. U.S. Highbush Blueberry Council Braised Blueberries: 2 pints fresh blueberries 1/2...
Guava Cheese Cake
Yield: 4-8 servings. Executive Chef Adam Votaw, Chispa, Coral Gables, FL. 3 lb. cream cheese 1-1/2 lb. granulated sugar 2 eggs 6 oz. heavy cream 2 oz....
Hazelnut Gelato
Yield: 4 cups. The Hazelnut Council 3 cups hazelnuts, toasted, skin removed,diced 1-1/4 cups brown sugar 1-1/2 cups whipping cream 1-1/2 cups whole milk...
Smoked Chicken Salad with Onions and Dried Cherries
Yield: 12 servings. 4 12 cups smoked chicken, diced 1 12 cups celery, diced 2 14 cups sweet yellow onions, diced 2 14 cups dried tart cherries, chopped...
Tuna Hoagie Melt
Yield: 4 servings. 1 7.1-oz. pouch Chicken of the Sea Chunk Light Tuna or Pr-mium Yellowfin Light Tuna 14 cup diced celery 14 cup diced onion 14 cup Dijonnaise...
Seasonal Chicken Dishes
It's hard to imagine restaurant menus without chicken. According to RESTAURANT HOSPITALITY'S April 2006 MenuTrak study, for instance, 95.1 percent of...
Really Cooking in Farm Country
More than 20 chefs and 700 guests participated in The Culinary Vegetable Institute's recent 2006 Food & Wine Celebration to raise funds to benefit Veggie...
Grilled Ham, Wisconsin Brie and Blue Cheese Sandwich
2 slices 12 thick rustic white country bread or hearty raisin-pecan bread 1 Tbsp. apricot or peach preserves 1 slice (1 12 oz.) Wisconsin Brie 2 Jones...
Veal Steak Burger
From: Adapted from a recipe from Chef Russel DeCesare, CEC, Sodexho Corporate Services, NYC. Yield: 12 servings. VEAL STEAK BURGERS: 4 12 lb. ground veal...
Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing
Form: Chef Nicholas Romo, East Andrews Cafe, Atlanta. Yield: 4 servings. SALAD: 1 head frisee lettuce 5 cups arugula leaves 1 cup halved California seedless...
Almond-Apple Confitado Sandwich Spread
From: Chef Michael Tsonton, Copperblue Restaurant, Chicago. Serve Almond-Apple Confitado warm on freshly baked bread, or use it as a spread for ham or...
Grilled Chicken Paillard with Onions, Apples, Turnips and Curried Cream
Yield: 24 chicken breasts, 2 per serving. 6 cups heavy cream 2 Tbsp. curry powder to taste, salt and pepper 12 cup butter 2 lb. onions, cut in half and...
Beef Wrap with Cherry Salsa
Yield: 8 servings. 2 lb. Certified Angus Beef cooked brisket, sliced 2 cups sweet cherries, pitted and sliced in half 2 cups yellow tomato, seeded and...
Bronzed Veal Tenderloin Ciabatta
From: Adapted from a recipe from Chef James Cassidy, Ram Intl., Lakewood, WA. Yield: 12 servings. MARINADE: 12 cup olive oil 2 Tbsp. minced garlic 2 Tbsp....
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