US Foods Culinary Equipment & Supplies

We're wrapping up our Holiday Recipes celebration today with a dessert served best with a hot beverage such as coffee or hot chocolate. Today we're featuring a treat from the great American chocolatier, HERSHEY'S. Our recipe for this final Friday of the year is Sensational Cinnamon Chip Biscotti.

This special holiday treat can be made at home using the foodservice supplies listed after the recipe. These products are in stock at Superior Products Restaurant Equipment and Supplies, ready to ship out the business day after the order is placed. With over 12,000 products sitewide, we're a name you can trust!

Have a happy and safe New Year's and follow us next year as we transition into our new look that will offer the same great quality and selection we've been known for over 75 years!

Sensational Cinnamon Chip Biscotti

Source: http://www.hersheys.com

Ingedients:
1/2 cup (1 stick) softened butter
2 eggs
2-1/2 cups all purpose flour
1/4 teaspoon salt
1 cup sugar
1 tsp vanilla extract
1-1/2 tsp baking powder
1 cup very finely chopped walnuts
3 tsp shortening
1-2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips
1/4 cup HERSHEY'S Premier White Chips

Preparation:

1. Preheat oven to 325°. Lightly grease cookie sheet or line with parchment paper.
   
2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth (dough will be stiff). Using spoon or with hands, work walnuts and 1 cup cinnamon chips into dough.
   
3. Divide dough into four equal parts. Shape each into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.
   
4. Bake 25 to 30 minutes or until logs are set and wooden pick comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
   
5. Melt remaining cinnamon chips with 2 tsp shortening. Drizzle over each cookie. Place white chips and 1 tsp shortening in microwaveable bowl and microwave 30 to 45 seconds at medium heat or until smooth when stirred. Drizzle over top of cinnamon chip mixture.

Recommended Restaurant Equipment and Supplies:

• Mixing Bowls
• KitchenAid Mixer
• Baking Sheets

You're going to love this new holiday dessert favorite of mine. My sister sent me a batch that I shared with friends and coworkers and they got rave reviews. Holiday Cake Balls are on the menu and they are so easy to make! The possibilities are endless as far as fillings and toppings, but we're going to start off with a Devil's Food version. Just remember that you can substitute yellow, red velvet, lemon or any other cake mix and add your favorite frosting too!

Superior Products Restaurant Equipment and Supplies has over 12,000 foodservice products featured on our website. Many of these are in stock and ready to ship out the next day, including those listed after this recipe. These products will help you to create this festive holiday treat.

Holiday Cake Balls

Ingedients:
1 Devil's Food Cake Mix
1 Cream Cheese Frosting Mix
Dipping Chocolate

Preparation:
Prepare cake mix and bake as directed. Prepare frosting as directed.When cake is done, cut up warm cake and place in large mixing bowl. Add in frosting and mix well, using a long handed plastic spatula. This will create a mushy mix. Cover and refrigerate the mix overnight. Remove and form mix into round balls. Dip in melting chocolate base. Add different colored dipping chocolates into piping bags or into baggies with small holes in corner. Create drizzle effect by slowly squeezing out chocolate as you move bag over cake balls. These holiday cake balls can also be garnished with chopped nuts, crushed peppermints or candy bar pieces. This recipe makes about 40-50 cake balls.

A time saving alternative is to make squares. You can do this by lining a sheet pan with wax or parchment paper and pouring cake and frosting mix onto pan. Use spatula to spread mixture evenly in pan and place a piece of wax or parchment paper on top. Freeze for about an hour, remove top sheet, and slice into squares. Dip and decorate.

Recommended Restaurant Equipment and Supplies:

• Mixing Bowls
• High Temp Spatulas
• Cake Ornament Kit
• Baking Sheets

Gum Drop Cookies

Ingedients:
2 cup Brown Sugar
3/4 cup Shortening
2 Eggs
1-1/2 tsp Baking Soda
1-1/2 tsp Cream of Tartar
1/2 tsp Salt
2 tbsp Hot Water
2 tbsp Orange Juice
4 cup Flour
1 pound Gum Drop Candies

Preparation:
Preheat oven to 375°. Cut up gum drops into pieces and mix with flour. Add other ingredients and mix well. Drop by spoonfuls on ungreased cookie sheet. Cook for 12 minutes. Let cool 5 minutes.

Recommended Restaurant Equipment and Supplies:

• Mixing Bowls
• Baking Sheets

Gingerbread People

Ingedients:
6 cups all purpose flour, plus more for work surface
1 tsp baking soda
1/2 tsp baking powder
1 cup unsalted butter
1 cup packed dark brown sugar
4 tsp ground ginger
4 tsp ground cinnamon
1 1/2 tsp ground cloves
1 tsp finely ground black pepper
1 1/2 tsp kosher salt
2 large eggs
1 cup unsulfured molasses

Preparation:
1. Sift together flour, baking soda and baking powder in a large bowl. Set aside.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

3. Preheat oven to 350°. Roll out dough on a lightly floured work surface to a 1/4” thick. Cut into shapes with cookie cutters. Space 2 inches apart on baking sheets lined with parchment paper and refrigerate until firm, about 15 minutes.

4. Bake until crisp but not dark, 12-14 minutes. Let cool on sheets on wire racks.

5. Decorate and store between layers of parchment paper in an airtight container at room temperature for up to 5 days.

Recommended Restaurant Equipment and Supplies:

• Mixing Bowls
• Rolling Pin
• Baking Sheets

Delicious Holiday Egg Nog

Ingedients:
4 Large Eggs
6 tbsp Sugar
2-1/2 cup Milk
2 cup Heavy Cream
2 tsp Vanilla
1/8 tsp Nutmeg
1/8 tsp Cinnamon
6 Cinnamon Sticks

Preparation:
Combine all ingredients except cinnamon sticks in blender and mix well. After mixture is chilled, sprinkle nutmeg on top and serve in hot beverage cups with Cinnamon Stick garnish. Makes 6 servings.

Recommended Restaurant Equipment and Supplies:

• Blender
• Hot Beverage Cups

Crustini with Red & Green Holiday Spread

CRUSTINI:
3 French Baguette Loaves
Olive Oil

Preheat oven to 350°. Slice baguettes into thin slices (about 50 pieces) and place in a single layer on baking sheet pan. Brush each piece lighty with olive oil. Bake 15 to 20 minutes until crispy and golden. Put aside until spread is done.

SPREAD:
1/4 cup Olive Oil
1 15-oz. can Garbanzo Beans
1 15-oz. can Canellini Beans
1 Red Pepper
2 cloves Garlic
2 tbsp Fresh Thyme
2 tbsp Fresh Oregano
1/4 tsp Salt
1/4 tsp Ground Pepper
2 Green Onions

Slice red pepper into thin slices, discarding center. Place on baking sheet pan or aluminum foil for 20 minutes at 350°. Remove red pepper strips from oven. Chop one strip into very small pieces. Chop green onions into small pieces, mix in with red pepper pieces and set aside. Put remaining ingredients into food processor with exception of the olive oil. While pureeing the mixture, slowly drizzle oil into food processor. When mixture is smooth and spreadable, turn off the food processor. Spread each crustini with spread mixture and place on serving platter. Garnish with red pepper and green onion mixture.

Recommended Restaurant Equipment and Supplies:

• Paring Knife
• Baking Sheet Pan
• Food Processor

Crunchy Sweet Potato Mash

Ingredients:
6 Sweet Potatoes, Peeled and Diced
3/4 cup Milk
1/2 cup Salted Butter
3/4 cup Pure Maple Syrup
1/2 cup Craisins
1/4 cup Chopped Pecans

Instructions:
Fill large pot with water, and add salt. Bring to a boil. Add sweet potatoes and cook for 25 minutes, until tender. Drain potatoes in colander and place in large mixing bowl. Add butter, syrup, and half of the milk. Mix the potatoes, gradually adding milk until mixture reaches desired consistency. Stir in majority of craisins and mix well. Sprinkle remaining craisins and chopped pecan pieces on top and serve. Serves 6.

Recommended Restaurant Equipment and Supplies:

• Mixing Bowls
• Anodized Sauce Pans
• Colanders

Baked Glazed Ham (10 to 12 lbs)

HAM:
10 to 12 lb. Thawed Ham

MARINADE:
3 cup Brown Sugar
1/4 tsp Crushed Black Pepper
2 cup Sea Salt
3 Bay Leaves
2 gallon Water

Boil sugar, pepper, salt, and bay leaves in pot with 1/2 gallon water. Transfer to stock pot, add 1-1/2 gallon water and submerge ham in mixture. Cover stock pot and refrigerate, marinating ham for 12 hours.

HAM PRE-COOKING:
Whole Cloves
1/2 tsp Sea Salt
2 cup Water

Remove ham from marinade and discard liquid. Make 1/4" incisions all over top and sides of ham, and insert clove in each cut. Sprinkle salt over ham. Add water to roasting pan and place ham in pan. Let sit for one hour to get to room temperature. After 45 minutes, preheat oven to 350°. Place ham in oven when preheated, and cook for 1 hour before adding glaze.

GLAZE AND HAM BAKING:
2 tbsp Butter
1/2 cup Honey
1/4 cup Red Wine
2 tbsp Dijon Mustard
1/8 tsp Ground Cloves
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
1 20-oz. can Crushed Pineapple

Mix all ingredients except pineapple in saucepan. Cook on low heat until mixture is syrupy. Add pineapple at end and mix well. Drizzle hot glaze over top and sides of ham after it has cooked for an hour. Continue to reapply glaze each half hour until ham is finished cooking (about 2-1/2 to 3 hours). Internal temperature of ham should be 150°. Remove and cool for 25 minutes before slicing.

Recommended Restaurant Equipment and Supplies:

• Bake and Roast Pans
• Aluminum Stock Pots
• Meat Thermometer