29SYSCO TODAYFall 2007

SSysco Cookbook

The time-honored flavors of the season

are as bold and rich as ever, but these

recipes offer a fresh twist on the old

favorites. Celebratory center-of-plate

dishes, intriguing salads, and creative

desserts seamlessly blend the familiar

tastes of holiday comfort foods with

unprecedented depth and vigor. Even

starters add a hint of festive flair for an

unforgettable menu. Who wants the

same-old, same-old anyway?

Exciting holiday entrées provide new perspectives on traditional tastes.

Pistachio Wisconsin Peppercorn Feta Crostini

Grilled Shrimp Skewers

Grilled Vegetable Quesadilla

30 SYSCO TODAY Fall 2007

Sysco Cookbook

Trade Tips

A crown roast of American Lamb is a special-occasion roast, created when two frenched racks of lamb are curved and tied together in a circle. The crown roast’s hollow center section is perfect for holding traditional bread stuffing or roasted vegetables.

Festive American Lamb Crown Roast

with Oven-Roasted Vegetables

American Lamb BoardYield: 6–8 servings

2 heads garlic2 T. olive oil, divided2 T. butter1 c. Panko bread crumbs3 T. herbs (rosemary, basil and thyme), chopped1 American Lamb crown roast, cap removed from ribsSalt and coarse-ground pepperOven-roasted vegetables

Cut half an inch off the tops of the garlic heads. Place them in a small metal pan and drizzle with one tablespoon of oil. Roast in the oven at 350°F for one hour. Cool and squeeze the soft garlic cloves into a small bowl. Mash with the remaining one tablespoon of oil. Set aside.

In a small skillet, melt two tablespoons butter and add bread crumbs. Stir and cook until browned. Pour mixture into a bowl. Mix in the chopped herbs.

Place the American Lamb crown roast into a roasting pan. Rub the garlic mixture over the outside of the roast. Generously season with salt and pepper. Pat on the bread-crumb mixture. Roast at 375°F for about 45 minutes or until desired degree of doneness. Remove the roast from the oven, pour roasted vegetables into the center, cover, and let stand for 10 minutes. Carve and serve 2 to 3 chops per serving.

31SYSCO TODAYFall 2007

Sysco Cookbook

Small Bites

Crostini originated in Italy. Sometimes referred to as bruschetta, these “little toasts” make perfect appetizers but are versatile enough for other uses. They can garnish soups and accompany steak tartare. Many cooks prefer to bake their own loaves to toast or grill into crostini, but French loaf and ciabatta bread work well. As a general rule, each crostini should fit easily in your hand, and can even be cut into bite-sized snacks.

Pistachio Wisconsin Peppercorn Feta Crostini

Wisconsin Milk Marketing BoardYield: 24 servings

1 c. Wisconsin feta cheese with peppercorns, crumbled (or 1 c. feta cheese, crumbled and mixed with 1 t. cracked peppercorns)

8 oz. cream cheese, softened1/3 c. pistachio nuts, chopped1 loaf French bread (12" long), cut in 1/2" slices1/3 c. extra virgin olive oil

Combine cheeses and nuts. Mix well, then set aside. Brush both sides of each bread slice with olive oil. Preheat broiler, and place oven rack at least four inches below the heating element. Broil the bread slices until lightly browned on both sides, turning them once. Spread each slice with the cheese mixture.

32 SYSCO TODAY Fall 2007

Sysco Cookbook

Grilling Glaze

2-1/2 c. Cattlemen’s Sweet Barbecue Sauce1/4 c. Frank’s® RedHot®1/2 c. lime juice2 T. curry powder1 T. cumin, dried

Whisk together all ingredients. Reserve until needed.

Dipping Sauce

2 c. Major Grey’s Chutney1 c. mango, finely diced1/4 c. scallions, chopped1/4 c. horseradish, squeezed dry

Whisk together all ingredients. Refrigerate until needed.

Grilled Calypso Shrimp Skewers

Cattlemen’s®Yield: 12 servings

36 wooden skewers, soaked in water72 pieces shrimp, peeled and deveined, tails onSalt and pepper, as needed3 c. Grilling Glaze (see sidebar)Coconut, toasted and flaked, as needed3 c. Dipping Sauce (see sidebar)

Thread two shrimp per skewer and refrigerate until needed.

For each serving, season three skewers with salt and pepper. Grill the skewers until the shrimp are opaque, basting with 1/4 cup grilling glaze (see sidebar) and taking care not to burn the glaze. Remove the skewers from the grill. Roll each skewer in coconut and serve with 1/4 cup dipping sauce (see sidebar).

For a dramatic presentation, stand the skewers upright in a pineapple plank.

33SYSCO TODAYFall 2007

Sysco Cookbook

Crisp Topping

1/2 c. flour1/2 c. oatmeal1/2 t. kosher salt1/2 c. candied walnuts1/2 t. cinnamon1/2 c. butter

Combine ingredients and mix until butter is approximately pea-sized.

Sweet Potato Cran-Apple Crisp

Bright Harvest Created by Chef Richard Blythe Jr.

SYSCO Food Services of Central PennsylvaniaYield: 1-1/4 quarts

1-1/2 lbs. SYSCO Classic Cut Frozen Sweet Potatoes3 lbs. SYSCO Classic Apple Pie Filling1 T. cinnamon sugar2 T. lemon juice1 T. balsamic glaze1 t. fresh mint, chopped1 t. salt and pepper1/2 c. cranberries, driedCrisp Topping (see sidebar)

Pan-spray a casserole dish. Combine the ingredients (except the crisp topping) well. Place them into the pan and top with the crisp mixture. Bake at 325°F for 45 minutes to an hour.

34 SYSCO TODAY Fall 2007

Sysco Cookbook

Pomegranate Au Jus

Pan drippings2 oz. port wine16 oz. chicken stock2 oz. pomegranate puree2 oz. butter2 T. fresh sage, diced

Deglaze roasting pan with port wine. Whisk in chicken stock and pomegranate puree. Reduce by half. Finish with butter and chopped sage.

Harvest Stuffed Loin of Pork

with Dried Fruit and Pomegranate Au Jus

Created by Corporate Chef Matthew C. LucchettiSYSCO Food Services of Connecticut

Yield: 8–12 servings

6 lbs. White Marble Farms® Pork Loin, center-cut

1/2 c. infused blueberries

1/2 c. Craisins®

1/2 c. dried apricots, julienned

1/2 c. Simplot flame-roasted apples

1 c. pecans, chopped

6 fresh sage leaves

2 t. Imperial/McCormick® Cinnamon

3 T. Imperial/McCormick® Montreal Steak® Seasoning

2 T. rosemary

2 T. melted butter

2 T. maple syrup

1 c. chicken stock

Butterfly the pork loin so it lays flat on a cutting board. Combine blueberries, Craisins, apricots, apples, pecans, cinnamon, butter, maple syrup and chicken stock together in a large bowl. Place the stuffing on top of the pork loin, then layer the sage leaves. Roll up the roast in a spiral, then tie with butcher’s twine. Season the top of the roast with Montreal Steak Seasoning and rosemary.

Sear the pork on all sides, then transfer to a sheet pan. Bake in a preheated 375°F oven until the internal temperature reaches 160°F, approximately 30 to 40 minutes.

Let stand for 10 minutes before carving.

35SYSCO TODAYFall 2007

Sysco Cookbook

Black Bean Corn Salsa

2 c. canned black beans, rinsed1-1/2 c. frozen corn, reheated and cooled1/2 c. red bell peppers, diced2 T. vegetable oil2 T. cilantro, chopped2–4 cloves garlic, finely choppedSalt and black pepper, to taste

Mix all ingredients together and season to taste with salt and pepper.

Lime Sour Cream

2 c. sour cream2 T. lime juice, or to tastePinch of salt, or to taste

Mix all ingredients together and season to taste with salt. For a variation, add two table-spoons chopped cilantro to make Cilantro Lime Sour Cream.

Grilled Vegetable and Onion Strip Quesadilla

McCain FoodsYield: 8 servings

8 flour tortillas (8")8 T. vegetable oil16 T. sour cream8 T. prepared salsa2 c. Monterey Jack cheese, shredded4 c. mixed grilled vegetables8–16 oz. SYSCO Imperial Battered Onion Strips (SUPC 9272790)4 c. Black Bean Corn Salsa (see sidebar)16 oz. Lime Sour Cream (see sidebar)

Brush each 8-inch flour tortilla with one tablespoon of vegetable oil. Place the tortilla on the work surface with the oiled side down. Spread two tablespoons of sour cream onto the un-oiled side with the back of a spoon. Spread one tablespoon of prepared salsa onto the sour cream, then sprinkle on 1/4 cup Monterey Jack cheese. Fill with 1/2 cup grilled vegetables and transfer, open-faced, onto the grill.

Grill over medium heat until the tortilla is slightly crispy and the cheese starts to melt, then remove from heat. Add onion strips and fold over.

Serve with 1/2 cup Black Bean Corn Salsa and 2 ounces Lime Sour Cream (see sidebar).

36 SYSCO TODAY Fall 2007

Sysco Cookbook

Did You Know?

People have been enjoying apples in hundreds of ways for thousands of years. The apple tree probably originated in southeastern Europe, but it wasn’t introduced to America until the 1600s, when European settlers brought apple seeds with them across the Atlantic. Today the United States produces more apples than any other country except China.

Blue Field Salad

Schreiber FoodsYield: 4 servings

8 oz. mixed salad greens3/4 c. walnuts, chopped8 oz. SYSCO Imperial Blue Cheese, crumbled2 tart green apples, cored and thinly sliced8 oz. raspberry vinaigrette salad dressing

In a large bowl, combine salad greens, walnuts, apples and blue cheese. Pour into a serving bowl and drizzle with raspberry vinaigrette dressing. Serve chilled.