Have a very safe and happy New Year’s to all our friends!
It’s only fitting that Christmas Eve be designated National Egg Nog Day. I’ve never seen anyone drink Egg Nog in July- I’m pretty sure it’s not even available in stores after the New Year’s. There is no question that this creamy drink is the official beverage of the holiday season.
You’ve probably had a couple of glasses of Egg Nog at some point in your life, but do you know what’s in it? The recipe is rather simple: milk, eggs, sugar, light cream, cinnamon, and let’s not forget a good splash of bourbon or rum to make Egg Nog extra special! (Keep in mind that adding alcohol is optional and the amount you add is up to you. However, it will only take a couple of glasses of this stuff to make you drunk. So if you do make it an alcoholic beverage please it responsibly.)
Since martini’s were all the rage this year, Egg Nog Martini’s will definitely make your holiday party a hit!
Egg Nog Martini (serves 10)
1 cup sugar
1/4 cup cornstarch
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice, plus more for garnish
8 cups whole milk
6 large egg yolks
3 cups brandy
1- Set a large fine mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in medium pan, whisk together sugar, cornstarch, nutmeg, and pumpkin pie spice. Gradually whisk in half the milk, taking care to incorporate the cornstarch.
2- Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly 1 minutes more. Remove from heat. Immediately pour through sieve into bowl.
3- Stir in remaining milk. Let cool completely in bowl still set in ice bath.
4- Just before serving, stir in brandy, and ladle into glasses. Garnish with pumpkin pie spice.
Pour yourself a glass and enjoy your Christmas!
Merry Christmas and Happy Holiday’s from Burkett Restaurant Equipment.
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Burkett Restaurant Equipment will be closed on Dec. 24 & 25 so our employees can spend the holiday’s with their family. See you Monday!
As the final days of 2010 dwindle, it is the perfect opportunity to analyze future trends in restaurant growth and development. Just about every food related website, magazine, and firm have compiled lists highlighting their predicitons for 2011. Some of the trends can be easily incorporated into your existing business, while others may require a bit of creativity to do so.
Here, I present a limited list of all of those predictions and how you can incorporate them into your existing business:
1- Pies: You heard right, the prediction is that pies will make a big splash in the entrepreneurial world, in the same way that cupcake shops have for the last few years. For example, Hill Country Chicken in New York introduced a “Pie Hour” where they showcase a variety of pies. Dig up your family recipes and start introducing pies at your restaurant or cafe. Do your family and friends rave about your homemade pies? Consider taking that plunge and opening a storefront bakery specializing in pies. Fresh and innovative ingredients, reliable equipment, and great publicity are a surefire recipe for success! Because come on, everyone loves pie!
2- Mom and Pop Shops- These are the kind of shops that you go to and you see the family working everyday. While it can be time-consuming and exhausting, your constant presence helps to build a rapport with your customers that make them want to come back not only to experience your great food, but to see you. Not to mention, when your working at your business, it means you do not have to pay for another employee. Many restaurants and cafes around the country survive as well as excel on this principle.
3- One Ingredient Recipes- Take an ingredient: hot dogs, pizza dough, or whatever you love and take it to the next level. Get creative with one ingredient and discover how many different ways you can serve it up! Think Food Network’s Iron Chef America. One ingredient, Five dishes.
4- Multi-Purpose Spaces- It is expected that many owners will incorporate shopping into their restaurants. Do you have a large restaurant with open space? Encourage a small business, that compliments your business to set up shop inside your store. Do you know an online boutique owner? By collaborating, you can both take advantage of one location (including it’s operating costs) and each other’s customers. Open a small Asian market in your sushi restaurant, or Latin market in your Latino restaurant. Those are just two examples of multi-purposing your business. Think creative!!
5- Fried Vegetables- Everyone knows that Americans struggle to eat their vegetables- except one- FRENCH FRIES! Put a potato on a plate, and it can be just another bland vegetable, but deep fry it and now you’re talking! Why just stop there? If your company already has a deep fryer, add cauliflour, zucchini, carrots, mushrooms, broccoli, onions, green beans…. to your menu (Don’t have a deep fryer? Check out Burkett Restaurant Equipment for current promotions on Star Deep Fryers.
6- Value Dining- We’ve all seen the ads on TV and in our local paper,
Two Meals+One Appetizer=$20 and people are frequentng these restaurants in exceedingly high numbers. This trend can be easily incorporated at your restaurant. Pick 4-5 appetizers and 4-5 entrees that people can combine for an affordable price.
7- Children’s Nutrition- Fried Food, microwaved pasta, dethawed pizza seem to be the featured foods on just about every restaurant’s children’s menu. Simply stated- It’s junk food that you would never order for yourself, but order it for your kids. Offer more healthy options!
8- Social Media and Technology– Social media has become one of the most effective and easiest ways to reach a broad range of customers instantly. Not tech-savvy? Get in touch with a social media agency that can offer inexpensive service for your business. Look for an agency that knows and understands your target customers and who will give you one-on-one in person attention. A Social Media Agency could acquire a 1000 followers for your local restaurant, but if they all live in Timbuktoo, what was the point of your social media campaign? Your failure to innovate with social media, could be your business’s biggest blunder this year.
9- Smaller Portions for Smaller Prices- This is my favoirte one. Have you ever gone to a pasta restaurant and for about $16, you get enough pasta to feed a family of four? Yet, this serving is for one person. Cut your portions in half, your customers pocketbook, and waistline will appreciate it! I guarantee, your half portion is still more than enough to feed one diner. No one goes to a restaurant, thinking, Great! Im going to visit ABC Restaurant because they offer HUGE portions.
10- Locally grown produce- Okay, this can be a bit pricey if not done right, so combine it with Trend #9. Have you ever tasted a fresh grown tomato? Not the kind of tomato that was picked on Monday, packaged on Tuesday and delivered to your business on Thursday. I’m talking about picked on Monday, packaged on Monday, and delivered to you on Monday. This fresh taste can not be duplicated. Serve half the portion of pasta for $5 less and use fresh locally grown tomatoes. Plant cucumbers and tomatoes in your backyard and herbs in pots on your window sill. An easier option, drive down the country road on a summer day and load up on locally produced fruit and vegetables or link up with a local farm for fresh eggs. Remember, it’s quality over quantity.
Have you always thought of opening your own business but don’t know where to start? 2011 is clearly the year of taking that leap. The recession has left many creative people with real culinary ability without jobs. Are you one of those people? Or are you just sick of your mundane 9 to 5? While it can be a thrilling, it is a scary experience, but the staff here at Burkett Restaurant Equipment have the knowledge, experience, and desire to help you launch that dream and see it succeed.
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In honor of National Cupcake Day, Burkett Restaurant Equipment is featuring a wonderful cupcake shop and faithful Burkett Restaurant Equipment customer in Toledo, Ohio. Cake in a Cup is Toledo’s premiere cupcake cafe, offering more varieties of cupcakes each day than I even knew existed!
Friends, Laurie and Dana started Toledo’s first and only trendy cupcake cafe, Cake in a Cup in 2008. Their compilation of delicious recipes and motivation from friends and family was all they needed to start their own business. According to Laurie and Dana, “Unless you’ve opened a restaurant, it’s a whole new experience” and not an easy one. But, their sales consultant at Burkett Restaurant Equipment, Jerry Kraushaar, made their grand opening easy by offering great products and simplifying the process of opening their business.
Cake in a Cup lavish their customers with more than 30 different flavors of cupcakes, made in small batches to ensure that only the freshest cupcakes are served. Eight different cupcake flavors are whipped up each day and flavors are rotated daily to satisfy every palate type. Seasonal cupcakes like Pumpkin Chocolate Chip in the fall, Lemon Blueberry in the summer, and Devil Wears Prada Mint Edition in the winter are just a few of their specialty cupcake flavors! The most popular choice is Cookies and Cream- a chocolate cupcake with a full-sized Oreo inside, cookies and cream icing and a whole Oreo to top it off (is your mouth-watering yet?!) For all you plain Jane’s out there, Cake in a Cup also prepare plain old Vanilla and Chocolate cupcakes which are so tasty, I could eat a full dozen of each on my own!
What goes great with a gourmet cupcake? An espresso! Don’t worry, Cake in a Cup has that covered with a full espresso bar to eloquently complement your cupcake. They also have milk to make your kids’ snack a healthy treat!
We recommend that you pre-order your specialty cupcakes to make sure the flavors you want are still there when you arrive, because when they sell out of a flavor, that’s it! And once their sold out of everything they close for the day. Call in your order- no reservation is too small! Don’t forget to order a dozen or two for your holiday festivities! You’ll be the hit of the party and ensure your invitation to every party from this point forward. Not to mention, your guests will definitely thank you!
Here’s a little tip from Laurie and Dana~ Take your favorite vanilla cupcake recipe, stuff it with grape jelly, and top it off with Peanut Butter frosting and a dollop of grape jelly for homemade delicious PB&J Cupcakes. Or you can just do what I do and visit the great staff at Cake in a Cup for the freshest and prettiest specialty cupcakes you’ll ever devour!
Cake in a Cup is located at 6801 W. Central Ave (behind Tim Hortons and Next to Kyoto Ka). They are open Tuesday-Saturday 10am-7pm and Sunday 11am-4pm or until they sell out (and don’t forget- they sell out quick!!) Cake in a Cup also has Facebook Page with specials and promotions. You can contact them at 419-491-1104 If you’re in the Toledo area, go check them out, because at Cake in a Cup EVERYDAY is National Cupcake Day!
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It’s the end of the year, and we’ve received several questions regarding end-of-the-year tax issues.
Q – How can I get a copy of an invoice for tax/recordkeeping purposes after I’ve received my order?
A – We can always reprint copies of detailed invoices and fax or email them to you; just call Rachel at 419-242-7377 x117 or email firstname.lastname@example.org
Hope this helps! Please share with us any questions you would like answered.
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This day could not have come at a better time if you live in the Midwest! Today is National Cocoa Day so warm up with a piping hot cup of cocoa. For you restauranteurs, encourage your customers to order hot chocolate today! It should definitely be your featured item this week considering the horrific temperatures that’s been forecasted. While its origins date back more than 2000 years, and was even used to treat stomach ailments prior to the 19th century, hot cocoa has become America’s favorite winter drink. So, what makes hot cocoa worthy of a National Holiday? HERSHEY’S!
1/2 cup sugar 1/4 cup HERSHEY’S Cocoa Dash salt 1/3 cup hot water 4 cups (1 qt.) milk 3/4 teaspoon vanilla extract Miniature marshmallows or sweetened whipped cream (optional)
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
Hot cocoa isn’t the only thing that can be done with cocoa, but it’s the most delicious! Cuddle up with a mug of this, a good book, and the flicker of the fireplace in the background and you’ll have the perfect snowy night! Enjoy!
Energy costs have been increasing 6 to 8 percent per year. So how do you save money and still give quality service to your customers? Take a real good comprehensive look at all of the energy-using equipment in your facility and then see where you can reduce your energy costs.
~Lights in the storeroom, walk in coolers and freezers do not need to be on at
all times. If the room is not occupied shut the lights off.
~Change the incandescent bulbs to energy star qualified compact fluorescent
lamps (cfl). Look for the bulbs with the lowest possible start temperature.
These bulbs can lower heat output by 75 percent over standard bulbs! If each
of the 945000 restaurants in the United States replaced only one incandescent
bulb with a cfl bulb more than 630 million pounds of co2 emissions can be
avoided each year!
~Add strip doors to your walk in coolers and freezers and make sure the
doors close completely.
The annual green house gas emissions from more than 52000 passenger vehicles and the restaurant industry could save about 42.5 million yearly. Source for this is EPA Greenhouse gas Equivalencies Calculator.
Want to learn more go to conserve.restaurant.org
By Jerry Kraushaar
Another scrumptious food holiday is upon us today! Even though there is no documented historical reason for National Brownie Day, it doesn’t mean that we shouldn’t celebrate! Brownies require minimum flour and you don’t add unlike cakes, do not require baking powder. A brownie recipe is rather simple- butter, sugar, chocolate, eggs, and flour, but the types of brownies you can bake up are endless:
Fudge type brownies have a minimum of flour–about half a cup–and no leavening such as baking powder. Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may be used. Substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor.
Cake type brownies contain less butter and more flour than fudge type brownies, as well as a bit of baking powder to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate, which incorporates air into the mixture causing the brownies to rise higher. Many cakelike recipes also call for a bit of milk to add tenderness.
Chewy type brownies usually get their texture from extra eggs and a combination of different types of chocolate. Of all the chocolate types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semi-sweet chocolate produces a creamier texture. Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy result.
Blondies are really butterscotch bars, made with brown sugar, butter, and eggs and usually nuts, but no chocolate. Generally, blondies have a cakelike texture.
(From Karen’s Kitchen and Yours)
Don’t forget to throw in all the fill-ins that your heart desires: marshmallow, walnuts, caramel, pudding, frosting, and cheesecake.
Here’s a recipe from the New York Times that made my mouth water!
Yield About 1 dozen brownies
Time 40 minutes
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional
1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Cut up and serve warm!
As restaurant kitchens become smaller, equipment needs to be more compact and efficient. The Moffat turbofan Convection Ovene22m3 on a stand is a small half-size electric counter top convection oven. Features:
1- Compact 24 inch width;
2- Operates on 120 volt electricity so there is no need for special wiring;
3- A three each half-size sheet pans capacity with 5/8″ tray spacing
4- Can be used on countertop or with stand
5- Its plug-in continuous oven door seal can help reduce heat in the kitchen
and is easy to replace when it wears out.
6- 1.5 Kw Heating power with temperature ranges from 150 to 550 degrees
7- 60 minute timer and a time up alarm.
8- Single-direction low-velocity fan
9- Porcelain – enameled oven chamber
10- Safe-Touch vented drop down door with Stay Cool door handle and easy
clean glass door.
11- Does not need to be under an exhaust hood please check local codes in
• Turbofan SK23 Oven Stand
For more models from this manufacture check out www.moffat.com
Burkett Restaurant Equipment Price:
Oven is $1168.70
Stand is $492.70
Burkett Restaurant Equipment
3011 Council Street
Toledo, Ohio 43606
Ph: 419-242-7377 x107