Brie en Croute

Chef's Corner

Brie en Croute

Make any day an occasion with this simple Brie en Croute, baked to perfection in only 90 seconds using an Amana® Commercial AXP or Menumaster® MXP high speed oven.

The infrared radiant element in AXP and MXP speed ovens evenly browns the pastry, resulting in a uniformly golden and flaky crust. The brie and preserves are perfectly heated to a luxuriously gooey consistency, thanks to the convection cooking power of our speed ovens. The whole process is expedited by microwave energy—resulting in a delicious decadent dessert in a fraction of the time required for conventional cooking.

Try it using an Amana® Commercial AXP or Menumaster® MXP high speed oven today.


Brie en Croute

 

Servings:2-4

 

Ingredients

  • 1 – small Brie wheel
  • 2 – 5inch x 5inch (13cm x 13cm) squares of puff pastry
  • 2 Tbsp (30mL) – Raspberry preserves
  • Egg Wash

Accessories:

  • Parchment lined ¼ sheet metal pan
  • Oven paddle (PA10)

Procedures:

  1. While oven is preheating, place brie on one square of puff pastry.
  2. Spread raspberry preserves on top of cheese.
  3. Fold-up bottom pastry square around cheese and brush the pastry with egg wash.
  4. Place 2nd pastry square on top and form around cheese.
  5. Brush top and sides of puff pastry with egg wash.
  6. On parchment lined ¼ sheet pan, and using program settings below, bake in your AXP/MXP oven.
  7. Remove from oven and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:30 40% 0% 100%

December Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

December Industry Tid-Bits

Foodservice Visits Set to Grow in 2016
In 2015, the U.S. foodservice industry ended the year with a total traffic volume at 61 billion, a 1 percent increase. The NPD Group predicts an additional traffic increase of 1 percent in 2016. Click here for more information!

Delivery Shows Popularity in 2015
An increasing number of restaurant chains achieved delivery status in 2015 as the on-demand consumer trend continues to grow, while other restaurant operators struggled to keep up. Click here for more details.

Restaurant Trends for 2016
NRN predicts a variety of new restaurant trends for the year 2016, from shake shooters to increased levels of veggies. Click here to learn more!

Santa Size Red Velvet Dessert

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Santa Size Red Velvet Dessert

Red Velvet Cookie

‘Tis the season for sweet indulgence and festive decor! Anyone can bake a decadent dessert in a glass dish, springform pan, or even a mug these days. However, when cooked in a skillet most cookies, brownies and cakes tend to have a softer center due to a larger size, while still maintaining a perfectly browned edge.

ACP Corporate Chef Sandy Gibilisco’s recipe for Santa Size Red Velvet Dessert is the perfect example of utilizing a cast iron skillet for sweet indulgence during this holiday season.

SANTA SIZE RED VELVET DESSERT
Yield: 1 large skillet dessert, 8 servings

Ingredients:

14 oz. red velvet cake mix
2 eggs
6 Tbsp. melted butter
½ cup milk chocolate chips
Vanilla ice cream
Kirsch liqueur
Whole cherry pie filling

Procedures:
1.  Pre-heat AXP22 to 350⁰ F
2.  Spray one 10″ skillet pan with non-stick spray
3.  Mix all ingredients together until well incorporated
4.  Spread evenly throughout skillet pan
5.  Place in AXP22 and heat at the following settings:

Stage 1          5:00          10% MW          0% AIR          100% IR
Stage 2          0:30          20% MW          0% AIR          100% IR

6.  Let dessert cool before adding toppings
7.  Top with vanilla ice cream
8.  Mix 2 Tbsp. Kirsch per one cup cherry pie filling and add to top of dessert
9.  Top with whipped cream and serve immediately

SANTA SIZE RED VELVET DESSERT

Roasted Pumpkin with Maple Cream

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Roasted Pumpkin with Maple Cream

Yellow and red leaves begin scattering the streets, while scarves and sweaters are brought out of storage. These aren’t the only sure signs of autumn; Pumpkin has long been at the top of fall’s list of signature flavors and continues to grow, from pies to pasta and literally everything in between. Nielsen reported that pumpkin flavored products contributed $361 million worth of sales last year, which was a 79 percent growth from last year!

There’s something to say about real, fresh pumpkin though, rather than the fluorescent orange substance added to a steamy latte or sandwiched between two cookies. Straying away from the trusty can of pumpkin puree can be a little intimidating, but a 2015 Nielsen study revealed that 60 percent of American consumers are actually incorporating more fresh, natural food items in their diets, while 46 percent claim to be consuming fewer processed foods.

ACP Corporate Chef Sandy Gibilisco put together the perfect recipe for indulgent, roasted fresh pumpkin that requires minimal prep time and is sure to attract autumn and pumpkin lovers alike:

Roasted Pumpkin with Maple Cream Sauce
Yield: 4 servings

Ingredients:
1 candy pumpkin (pie pumpkin)
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. ground pepper
1 cup whole cream
½ cup maple syrup
1 Tbsp. brown sugar
Pumpkin seeds, for garnish

Procedures:
1.  Preheat AXP22 to 520F
2.  Place parchment paper on ¼ sheet pan
3.  Cut pumpkin in half
4.  Sprinkle with salt and drizzle with olive oil
5.  Place two halves upside down on sheet pan

pumpkin before
Before baking

6.  Place in preheated AXP22 and heat at the following settings:
Time              Microwave              Fan              IR
4:30               60%                         0%              100%

pumpkin after
After baking

7.  Test pumpkin with fork to ensure tenderness
8.  Combine whole cream, maple syrup and brown sugar to make maple cream.
9.  Cut pumpkin in quarters and drizzle with maple cream. Sprinkle with roasted pumpkin seeds.

Roasted Pumpkin with Maple Cream Sauce

Mug Cakes Stir Up the World of Dessert

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Mug Cakes Stir Up the World of Dessert

photo 3

The culinary industry has finally discovered a way to achieve decadent indulgence in just a few minutes. What’s the secret? A regular ol’ coffee mug and a microwave. As the mug cake trend continues to grow in the culinary industry, these small scale treats don’t require a lengthy list of special ingredients, a sink full of dirty utensils or even technical skills, like several desserts do. But that certainly doesn’t mean the sweet tooth will be left disappointed.

Since the nationwide expansion of gourmet cupcakes over the last decade, today’s consumers are beginning to lose interest in this specific concept, according to the Wall Street Journal. And some believe this has opened the door for mug cakes to make their way into cafes and bakeries. While the mug cake offers versatility and sweetness in a single serving like a cupcake does, its total preparation time clocks in at just five minutes, compared to a cupcake’s 15-20 minutes.

ACP, Inc. Corporate Chef Sandy Gibilisco created a recipe for an upside down apple coffee cake, ready in just one minute and twenty seconds using a 12 ounce microwavable coffee mug and the RC22. According to Chef Sandy, microwaves work very well when cooking anything that aims for a soufflé-like consistency in small portions.

UPSIDE DOWN APPLE COFFEE CAKE

Ingredients:

  • 2 Tbsp. butter
  • 3 Tbsp. dark brown sugar
  • ½ apple, thinly sliced
  • ½ egg
  • 2 Tbsp. milk
  • Few drops of vanilla
  • ¼ cup self-rising flour
  • 2 pinches of cinnamon

Procedures:

In a 12 ounce cup:

  1. Put 1 Tbsp. butter, 2 Tbsp. brown sugar and apple slices in bottom of cup.
  2. Place in RC22 microwave for 15 seconds at 100% microwave power.
  3. Soften remaining butter. Mix the following ingredients in a small bowl until creamy:
    1. Remaining sugar
    2. Remaining butter
  4. Add egg, vanilla and beat with a fork.
  5. Add flour and cinnamon, mix until smooth.
  6. Swirl coffee cup to make sure apples are completely coated with butter and sugar.
  7. Pour batter into the coffee cup and swirl once.
  8. Place the cup on a paper plate in case of overflow, and cook in the RC22 for 45 seconds at 50% power and then cook for 20 seconds at 80% power.

Note: Microwave each mug cake individually.

Mud Cakes

Mini Desserts in Restaurants Keep Growing (not literally)

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Mini Desserts in Restaurants Keep Growing (not literally)

Cheesecake2_web

Everyone’s been there – that relieving moment when you take the last bite from what was originally a mountain of food that appeared to be ten times the actual capacity of your stomach. The plate is finally cleared and you managed to avoid all mockery. But then, the bubbly waitress returns and politely asks, with a smile on her face, “Does anyone have room for dessert?” You begin to wonder how you could possibly fit another ounce of food in your stomach, but something sweet sounds so, so good.

But, dessert doesn’t have to be in the danger zone anymore. Miniature, bite-size desserts are all the rage within several restaurant classifications in today’s food industry. According to a 2012 Technomic study, 52% of dessert seekers will select an option if it is able to be shared, hoping to reduce sugar and caloric intake with a smaller portion size. This is where the miniature dessert comes into play; not only do these tiny treats accommodate for such a dietary preference, but they are also a great way to have a little something sweet without having to completely indulge.

Olive Garden offers their own form of bite-size sweetness with their Piccoli Dolci platter, which translates to, “little dessert treats,” and consists of different layers of cake, pastry creams, mousse and toppings. Other popular tiny treats include mini cheesecakes, mini cupcakes, bite-size brownies, the list goes on and on.

Cheesecake_web

The MXP can make sure any kitchen is capable of keeping up with this trend while providing consistent results. Below is a recipe for miniature cheesecakes using the MXP, created by ACP Corporate Chef Sandy Gibilisco and ACP Food Application Scientist Patty Reyes.

Ingredients:

1 cup graham cracker crumbs

3/4 cup plus 2 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

3 pkg. (8 oz. each) PHILADELPHIA cream cheese, softened

1 tsp. vanilla

3 eggs

1 cup whipping cream

2 cups blueberries

1 Tbsp. lemon zest

Instructions:

1. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 18 paper-lined muffin cups.

2. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

3. Bake using below instructions.

4. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

 

Oven Temperature: 375°F (191°C)

Stage: 1

Time: 3:00

Microwave: 40%

Fan: 0%

IR: 100%

Stage: 2

Time: 0:45

Microwave: 30%

Fan: 10%

IR: 100%

cheesecake2_web

Chocolate Bacon Mini Cupcakes with Nutella Cream Icing

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Chocolate Bacon Mini Cupcakes with Nutella Cream Icing

cupcakes

Written by ACP, Inc. Chef Sandy Gibilisco

The bacon trend has proven to be more than just a flash in a pan, and shows no sign of abating. In 2006, Iowa’s Bacon Board hosted the first Blue Ribbon Bacon Festival which sold out in minutes. In 2007, a trendy doughnut shop in Portland unveiled the maple bacon doughnut, while Wendy’s introduced the “Baconator.” In 2012, the National Pig Association of UK warned about an impending world shortage of bacon, sending bacon lovers into a panic, but it turned out to be a false alarm. In 2013, Ford unveiled a bacon wrapped Ford Fiesta car, customized with vinyl stickers of bacon strips, and the first International Bacon Film Festival was held in New York City.

Even in the midst of a growing health movement, some individuals aren’t as concerned about health and just want to eat food that tastes great. While this group of people tends to blend in with those who add real butter to their toast, bacon seems to be a symbol of freedom in the fight to eat what we want.

As the cost of beef soars, pork and bacon related products are in the mainstream of fast casual dining now more than ever.  Globally inspired, creative pork entrees are appearing as daily or limited specials at chain and “Mom and Pop” restaurants.

The addition of chopped, cooked bacon to a dark chocolate cake mix perfectly complements the flavor of rich chocolate, and creates the perfect combination of salty and sweet. Below is a recipe for 54 chocolate bacon mini cupcakes with Nutella cream icing. These little cakes bake in just six minutes in the MXP22 oven, while the icing can be made ahead of time and added just before serving; which allows for a quick and easy treat.

CHOCOLATE BACON CUPCAKES WITH NUTELLA CREAM ICING

 Cake Ingredients:

  • 12 slices of bacon
  • 1 Duncan Heinz chocolate cake mix
  • 4 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 4 oz mini semi-sweet chocolate chips
  • 2 teaspoons vanilla

Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 ounces mini semi-sweet chocolate, melted and cooled
  • 1/3 cup nectar of the Gods (aka Nutella)
  • 1 tablespoon heavy cream
  • ½ teas salt
  • 2 teas cocoa chile blend spice
  1. Preheat MXP22 oven to 355 degrees. Line mini muffin pans with mini baking cups.

(Each pan should be 30 mini cups)

2.  Cook the bacon:

Line sheet pan with parchment paper, place appropriate rack over parchment paper and place bacon strips on rack

3.  Place in 375 CONVECTION oven for 15 minutes or until bacon is crisp.

NOTE: Pre-cooked, purchased bacon works well.  Heat in microwave, with paper towel over bacon, until crisp. Crumble.

4.  While the bacon is cooling, combine cake mix, buttermilk, eggs, oil, vanilla, salt, cocoa chile powder. Beat at medium speed for 3-4 minutes.

5.  Fold in the bacon crumbles and mini chocolate chips. Spoon batter into baking cups. 1 heaping tablespoon per mini muffin.

6.  Bake for 6 minutes at the following settings:

6 minutes         20 % MW        0 % FAN         100% IR

7.  Remove from oven and cool in pan on wire rack

8.  While the cupcakes are cooling, start making the icing. Using the paddle attachment of a stand mixer, beat the butter and powdered sugar on low for 1 minute. Add the vanilla.

9.  Add the melted chocolate and beat on medium speed for about 2 minutes. It should appear very creamy.

10. Add the Nutella, heavy cream, and salt, then mix on medium to medium-high speed for about a minute.

cupcakes

Chocolate and Strawberries

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Chocolate and Strawberries

fondue Strawberries

Valentine’s Day is this Friday and many restaurant menus will feature variations of chocolate and strawberry desserts.   Strawberries are jewels of deliciousness and highly versatile, but did you know according to a Yale study, strawberries ranked 100 (highest possible score) in the ‘Overall Nutritional Quality Index’ (ONQI) system?  Being extremely nutrient dense, strawberries are one of the healthiest fruit choices.

Ever notice the strawberry is the shape of a heart? This could be a hint of the nutrients in this heart healthy fruit.  Research conducted by the USDA indicates the berries help fight against cancer, heart disease, and other illnesses.  According to the USDA Nutrient Database, strawberries are sodium-free, fat-free, cholesterol-free, and low calorie.  This berry is also nutrient packed: approximately 8 strawberries provide more vitamin C than an orange and provide the recommended vitamin dose per day.

Customers will enjoy this craveable combination of strawberries and chocolate.

Chocolate Fondue

Ingredients:

  • 1 cup (180 g) semisweet chocolate chips
  • ½ cup (125 mL) whipping cream

Procedure:

1.)    Place chocolate chips in a ceramic bowl. Pour whipping cream over.

2.)    Preheat JET to 300°F (150°C), and place bowl inside at the following setting :

JET14
Stage Time MW%
1 1:00 60
2 0:30 50

 

JET19
Stage Time MW%
1 0:45 60
2 0:25 50

3.)    Stir well with high heat spatula, being careful to break up chocolate lumps.

strawberries

Melting Snowman Cookies

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Melting Snowman Cookies

As the colder weather arrives, bright hanging lights, warm beverages, and the nostalgia for holiday baked goods follow. Need some ideas this season for fun holiday treats to add to your menu?

ACP’s Xpress ovens forced air convection and gentle microwave quickly bake cookies.  The Jetwave™ produces soft and light sugar cookie for a unique and fun, decorated holiday cookie in just a few minutes.

photo

BAKING COOKIES:

Ingredients

  • Product: Pillsbury Sugar Cookies, 16.5 oz. (500 g) tube

Directions

1. Preheat MCE14 to 375°F (190°C).
2. Cut Pillsbury sugar cookies ¼ inch thick (0.6 cm) weighing approximately 1.2 ounces (34 g).
3. Place 6 raw cookies onto a ¼ sheet pan evenly spaced.
4. Bake at the following settings in the preheated MCE14:

Stage Time Microwave Level
1 1:35 10%
2 1:00 0%
3 0:40 10%
4 3:00 0%

5. Remove from oven and let sit at least 3 minutes before attempting to remove.

DECORATING COOKIES:

Ingredients

  • 6 large marshmallows
  • Cookie Icing (white)
  • Decorating Icing Tubes in Black, Green, Orange.
  • Red and Green mini M&M’s

Directions

1. Spread cookie with white icing with back of a spoon. Let some dribble over edge for a “puddle” look.
2. Cut marshmallow in half crosswise.
3. With the cut side facing down, draw a snowman face with black decorating tube; make sure there is enough space between eyes and mouth for the nose.

(Note: If the snowman is to have a ‘hat’, place a mini Reese’s peanut butter cup on top of the marshmallow, using a small amount of icing as ‘glue’.)

4. Use orange icing to pipe out a “carrot” for nose.
5. Carefully place marshmallow towards one edge of the cookie.
6. Use the green decorating tube to fashion a scarf by outlining the base of the snowman head, “tying” the scarf at the center of marshmallow base and letting ends flow down and towards the side.
7. Use black decorating tube to draw hands with 3 fingers starting at the sides of the scarf.
8. Place 3 or 4 Red and Green M&M’s in a row, below the tied scarf, for buttons.
9. Youngsters of all ages will enjoy!

Melting Snowman Cookies