Monthly Archives: October 2011

Today is National Chocolate Day

Dark, milk, white, coated over nuts, caramel, and even peanut butter- chocolate is a versatile and delicious way to satisfy your sweet tooth! It’s no surprise that National Chocolate Day is in October. Halloween is the biggest chocolate season- over 600 million pounds of chocolate are sold this time of year- more than Easter and Valentine’s Day combined! Check out this great article on the history of popular Halloween candy.

Today in honor of this scrumptious day, indulge your customers with a little bit of chocolatey-goodness!

Chocolate Fudge Pie (serves 8)

Ingredients

  • 1C Unsalted Butter
  • 6oz Semisweet Chocolate, coarsely chopped
  • 9 Eggs, lightly beaten
  • 1 1/2C Sugar
  • 1t Vanilla Extract
  • 1/8t Salt
  • 1 Unbaked 10-inch Pie Shell
  • Whipped Topping
Directions
  1. Preheat the Blodgett Double Deck Gas Convection Oven to 300 degrees.
  2. Heat chocolate and butter in double broiler until blended, stirring frequently. Pour mixture into a heatproof bowl and cool slightly.
  3. Add eggs, sugar, vanilla, and salt. Whisk with a 1o” Piano Whip until smooth.
  4. Spoon mixture into pie shell and back 40-45 minutes. Let stand until cool.
  5. Serve with whipped topping.

Today is American Beer Day

Today is American Beer Day! Most people would rank the importance of this patriotic holiday somewhere between Christmas and Easter. Without question, Americans love their beer, so I don’t think this blog will need try much explanation. Did you know, Americans drink more than 50 billion pints of beer each year! That’s A LOT of beer. So today, in honor of American Beer Day, pour yourself an on tap  ice cold American Beer of your choice. Take your restaurant or bar to the next level by installing a True Black Vinyl Direct Draw Keg Cooler. It can hold up to two half barrels of your customers’ favorite drafts, making a great way to serve your bar’s signature beer or selected imports.

Features & Benefits

  • Environmentally friendly refrigeration 33ºF to 38ºF temperature range
  • Wear-resistant laminated heavy duty black vinyl exterior
  • Heavy gauge all stainless steel counter top
  • Interior- stainless steel floor with 1/2″ lip & heavy galvanized steel walls
  • 3″ diameter stainless steel insulated beer columns
  • Standard door locks
  • Recessed handles
  • Positive seal doors
  • Incandescent interior lighting
  • Air vents on side
Contact one of our experienced Sales Associates to place your order or to learn more about True Keg Products. 1-800-828-8564

Today is National Liqeuer Day

Today is National Liqueur Day, not to be mistaken for National Liquor Day. While both contain alcohol, liqueur is traditionally used in cooking as well as for sipping. Liqueur is alcohol infused with sugar, herbs, flowers, spices, fruits, and other add-ins. This deliciously simple recipe for Holiday Mojito will keep your customers warm and cozy during this cool fall day!

Holiday Mojito

For the apple cider Calvados mixture:

  • 1 ounce(s) apple cider
  • 1 cup(s) Calvados Apple brandy
  • 2  apples, cut in chunks
  • 6  cinnamon sticks
  • 3  star anise
  • 2 ounce(s) apple cider calvados mixture
  • 1 1/2 ounce(s) 10 Cane Rum
  • 5  mint leaves
  • Brown sugar
  • 1 ounce(s) simple sugar
  • 1  fresh squeezed lime
  • Ice cubes
Directions:
  1. For the apple cider Calvados mixture: Heat on a Southbend Gas 2-Burner Range over a low flame for 30 minutes, strain and chill.
  2. Place mint leaves in bottom of a cocktail shaker, muddle. Add simple sugar, lime juice, rum, apple cider calvados. Fill with ice and shake. Rim Tom Collins glass with brown sugar. Garnish with a cinnamon stick and mint sprig.
photo credit: Courtesy InterContinental Hotels

Today is National Vodka Day!

Most national food holiday’s require quite a bit of explanation to get you guys riled up, but I have a feeling that today’s holiday isn’t going to require much of a background story. Today is National Vodka Day! In case you need a reason to celebrate this amazing holiday, let me give you just a little bit of information about Vodka. With an alcohol content of more than 38%, vodka is the drink of choice in Eastern Europe, Russia and even the United States. Think about how many cocktails use vodka- Martinis, Blood Mary, Cosmopolitan, Hairy Navel, Long Island Iced Tea, Sex on the Beach, Bull Shot, Jell-O Shots, Kamikazes, Lemon Drops, Screwdriver….. Well this list could probably go on for a while so let’s just cut to the chase and give you the best Vodka recipe that we’ve ever come across from one of our favorite commercial blender company’s!

Waring Frozen Bloody Mary

Ingredients

  • 1/2 c. tomato juice
  • 4 oz. Vodka
  • 1/4 tsp. salt
  • 1/2 tsp. horseradish
  • 1 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 2-3 drops of Tabasco sauce
  • 10 tomato juice cubes
  • celery salt  for glass rim

Directions

  1. Freeze tomato juice in ice cube trays.
  2. Place all ingredients in Waring 32 oz Blender except celery salt. Blend for 1-2 mins.
  3. Wet rim of glass and dip in celery salt.
  4. Pour Bloody Mary into 8 oz Chilled Glass, and enjoy!

October is National Pasta Month

Lots of our blogs focus on pasta! We love all sorts of pasta here at Burkett Restaurant Equipment– ravioli, rigatoni, spaghetti, elbow, linguini! You’ll also be hard-pressed to dissuade us from ordering pasta at many of our favorite restaurants. That’s because although Italian, pasta is the universal food of goodness and fullness! Although invented by the Italians, pasta has been introduced to nearly every cuisine-  Lo Mein in China, Spatzle in Germany, and Couscous in the Middle East.

So this month, consider introducing a new pasta dish made with homemade pasta!

Pasta Squares with Tomato and Pancetta (Serves 4)

Pasta Dough Ingredients

  • 2 C All-Purpose Flour
  • 2/3 C Fine Polenta
  • 1/2 t Salt
  • 2/3 C Lukewarm Water (plus more if needed)
Sauce Ingredients
  • 1 Red Onion, finely chopped
  • 5 OZ Pancetta or Bacon
  • 2 T Extra-Virgin Olive Oil
  • 1 1/2  LB Tomates, peeled and chopped and pressed through a fine mesh strainer
  • Salt and Pepper
  • 4 T Freshly Grated Aged Pecorino Cheese
Directions
  1. Pasta Dough: Place flour, polenta, and salt on a clean work surface and make a well in the center. Mix in enough water to make a smooth dough. Knead until smooth and elastic- 15 to 20 minutes. Shape the dough into a ball, wrap in plastic wrap and lest rest 30 minutes. Roll out dough to 1/8 inch thickness and cut into 3/4 inch squares with a sharp knife.
  2. Sauce: Sweat pancetta and onions in oil in a frying pan over low heat until onions are softened, 10 minutes. Stir in tomatoes, season with salt and pepper and simmer on low for 25 minutes.
  3. Bring a large pot of salted water to bowl over high heat and cook pasta until al-dente 3-4 minutes.
  4. Drain pasta and add to the sauce. Toss gently.
  5. Sprinkle with cheese and serve hot!
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