recipe

Vitamix Recipe: Gazpacho

No one needs to remind you or your customers how HOT summertime can be- especially this year. You definitely are not going to see hot soups like Cream of Asparagus and Minestrone being ordered like hotcakes this time of year. Instead, give your customers a more refreshing soup, like Gazpacho.

In honor of July’s Product Palooza, it’s only right to give you a recipe for Gazpacho that requires the use of a Vitamix Blender (although you can use any blender to make this of course).

Gazpacho (Makes 15 Cups)

Ingredients

  • 9 C Fresh Tomato Juice
  • 1 C Red Wine Vinegar
  • 3/4 C Olive Oil
  • 6 Large Ripe Tomatoes, quartered
  • 3 Cucumbers, peeled and quartered
  • 3 Small Onions, peeled and quartered
  • 3 Sweet Green Bell Peppers, seeded and quartered
  • A few dashes of Hot Sauce
  • Salt and Pepper
  • Garnishes: Sour Cream, Chopped Bell Peppers, Cucumber Spears

Vitamix Vita-Prep 3 Food Blender

Directions:

  1. Place all ingredients in a Vitamix Vita-Prep 3 Food Blender Container in the order listed and secure lid.
  2. Select Variable 1. Turn machine on and slowly increase speed to Variable 5.
  3. Blend for 30-45 seconds.
  4. Stop machine and season soup.
  5. Serve in a chilled Rolled Edge Cup and garnish with a cucumber spear, chopped bell peppers and dollop of  sour cream.

 

Vitamix Recipe… Spinach Artichoke Dip

Looking for a tasty appetizer to put on your menu? With the Vita-Prep Food Blending machine you’l be able to whip up this delicious starter dish for your restaurant. Enjoy!

Spinach Artichoke Dip

Ingredients

  • 1 C Light Mayonnaise
  • 1 C Light Sour Cream
  • 2 Lemon Slices, peeled and seeded
  • 20 oz Package of Frozen Spinach
  • 1/4 t Salt
  • 1/4 t Pepper
  • 2 Garlic Cloves, peeled
  • 1/2 C Grated Parmesan Cheese
  • 1 C Artichokes, canned and drained or frozen and thawed
  • French Bread & Pumpernickel Bread, lightly toasted and sliced or Tortilla Chips or Pita Bread
Directions
  1. Preheat oven to 350F (180C).
  2. Place all ingredients, except artichoke hearts, into the Vitamix container in the order listed and secure lid.
  3.  Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 4.
  5. Blend for 15 seconds. Remove the lid plug.
  6. Add artichokes through the lid plug opening.
  7. Blend for an additional 5 seconds.
  8. Pour into an oven-safe dish and bake uncovered for 20-25 minutes or until bubbly.
  9. Serve with chips, pita bread, or pumpernickel bread.

Vitamix Recipe: Frosty Basil Lemonade

It’s been a sweltering couple of weeks in much of the United States, and the perfect time to serve your customers a refreshing beverage. With a Vitamix Blender, you can make just about any kind of drink to satisfy even the pickiest drinkers. We’ve spent some time checking out Vitamix’s recipe section on their website and this recipe made us drool! Prepare it this weekend.

Frosty Basil Lemonade

  • 3 Cups Water
  • 1 1/2 Lemons, peeled, seeded and halved.
  • 1/4 C Sugar
  • 1/2 C Fresh Basil Leaves
  • 1 C Ice Cubes
Directions:
  1. Place all ingredients into a Vitamix Blender Container in the order listed and secure lid.

    Vitamix 1230 Bar Blender

  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute.
  5. Garnish with fresh basil and a wedge of lemon.

Andes Creme de Menthe Cheesecake Recipe

Andes Creme de Menthe Cheesecake Recipe

Made by Sales Consultant and Chef Jeff Hussar, this is a favorite dessert for everyone at Burkett. Make this decadent dessert for your customers and they’ll surely order dessert every time they visit. To perfectly create this dish, follow the advice of Chef Jeff when making it.


Ingredients:

  •  15 Oreo Mint Creme Cookies
  •  1/2 Stick Unsalted Butter
  •  1-3/4 Cup Sugar
  •  1 – 11.5 oz Bag Bittersweet Chocolate Chips
  •  4 – 8 oz. Packages Cream Cheese, (Room Temperature)
  •  1t Vanilla
  •  2T Cocoa Powder
  •  4 Eggs
  •  3/4 C Heavy Cream
  •  3 – 4.67oz Boxes Ande Mint Wafers
  •  1/2 – 12 oz Container Non-Dairy Whipped Topping
  •  Non-stick Vegetable Oil Spray


Directions:

  1. Preheat Oven to 350 degrees.
  2. Process Oreos in Waring Food Processor until finely ground. Remove, and pour into a bowl. Add 1/4 C of sugar and mix with fork.
  3. In a microwave, or in a pan over the stove with low heat, melt the butter. Add butter to remaining crust ingredients and mix.
  4. Spray bottom and sides of a 10″ Spring Form Pan with non-stick spray. Pour crust ingredients into the Spring Form Pan and spread evenly on bottom. Press ingredients down evenly to form crust.
  5. Bake at 350 for 10 minutes.
  6. Remove from oven, and place on counter to cool slightly while preparing rest of cheesecake.
  7. With an Immersion Blender, blend the cream cheese and remaining 1-1/2 C sugar. Add vanilla, and cocoa powder, and mix. Add eggs, one at a time, and continue mixing until throughly blended. 
  8. Pour 3/4 of the 11.5 oz bag of chocolate chips in a pan and melt on stove, over VERY low heat, (or double boiler if preferred). When just melted, add to cream cheese mixture, and blend.
  9. Unwrap one of the boxes of Andes, and coarse grind in food processor, using pulse setting. Fold Andes into cream cream cheese mixture.
  10. Re-spray sides of the pan and pour cream cheese mixture on top of crust.
  11. Bake cheesecake at 350 for one hour. (Chef Jeff’s Tip- I always like to take a 4″-1/2 size food pan, about half filled with hot water and place it on the spare rack under the cheesecake while baking. This incorporates some moisture and a little steam in the oven, which helps the cheesecake from getting too dry and cracking on the surface.)
  12. Remove from oven, and allow to cool on counter for 1 hour. Place cheesecake in Refrigerator, and allow to cool and set overnight.
  13.  Take a paring knife, and run it along the insides of the Spring Form pan, releasing any of the cheesecake that may still be stuck to the sides. Release the clasp on the pan and gently remove the collar. (Chef Jeff”s Tip- At this point, you can also remove the base if you prefer to place on a cardboard cake circle. I always use a carving knife and carefully separate the crust from the base and slide onto the counter.) 
  14. Pour the heavy cream, remaining 1/4 bag of chocolate chips, and 1 box of unwrapped Andes in a small saucepan. Heat on stove, stirring constantly, over low heat until all are melted. 
  15. Pour the “Andes Mint Ganache” over the top of the cheesecake, and spread evenly over the surface. Allow Ganache to cool and set. Using a pastry bag and star tip, decorate the cheesecake with the whip topping and remaining box of Andes.

Ooey-Gooey PB&J Cupcake Recipe

Ooey-Gooey Peanut Butter and Jelly Cupcake

Ooey-Gooey PB&J Cupcake

Who doesn’t love an ooey gooey peanut butter and jelly sandwich? It’s a satisfying treat that’s delicious and easy to make. One of our favorite cupcake shops in Toledo and Food Network’s Cupcake Wars winner, Cake in a Cup, took the PB&J to the next level by transforming it into a cupcake! That’s right they took the gooeyness of the simple sandwich, baked it and created the most delectable gourmet treat you’ll ever eat!

Here’s a recipe for Vanilla Cupcakes that I’ve modified to create PB&J Cupcakes.

Ooey-Gooey PB& J Cupcake Recipe

Makes: 16 cupcakes 

Cake Batter Ingredients:

  • 1 C Granulated Sugar
  • 1 Vanilla Bean
  • 1 3/4 C Cake Flour (do not use self-rising flour)
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 t Salt
  • 1/4 C Unsalted Butter, room temperature
  • 2 Large Eggs, room temperature
  • 1/3 C Full-Fat Sour Cream
  • 1/4 C Canola or Vegetable Oil
  • 1 T Pure Vanilla Extract, do not use imitation
  • 2/3 C Whole Milk
  • 1 C Grape or Strawberry Jelly
Peanut Butter Cream Cheese Frosting Ingredients:
  • 1 (8-ounce) Package Cream Cheese, room temperature
  • 4 T Unsalted Butter, room temperature
  • 1 t Vanilla Extract
  • 1 C Creamy Peanut Butter, we like Jif Natural
  • 1 1/2 C Confectioners’ Sugar
Directions:
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine Sugar and the Seeds from the Vanilla Bean. Make sure to break up clumps of seeds to get better flavor. Set aside.
  3. Using the Vollrath 7Qt Counter Top Mixer, mix cake flour, baking powder, baking soda, and salt. Add the sugar mixture and mix until well combined. Add butter and mix on medium-low speed for three minutes.  (Since there is little butter, the batter will be a very fine crumb texture.)
  4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk and mix on low speed until just combined. (The batter will be liquid.)
  6. Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test with a toothpick (the toothpick should come out without wet batter stuck to it). Do not allow them to turn golden brown!  If they are not done, retest every two minutes. When done, remove immediately from the Muffin Pan and let them cool on a cooling rack.
  7. While cupcakes are baking, make the frosting. In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners’ sugar and beat until well incorporated.
  8. When cupcakes are cool, use a melon scooper to scoop out the inside of the cupcake from the top. Using a pastry bag with an icing tip, stuff with 1 T of Jelly, and allow some of the jelly to overflow (should look like a dome). Swirl a generous portion of Peanut Butter Frosting around the jelly.

We’re sure that your customers will love a PB&J Cupcake just as much as we do. Guten appetit!

Cool Down with a Mixed Berry Margarita

Summer is right around the corner and your customers are salivating for a tasty beverage to cool down. Treat them to a delicious Mixed Berry Margarita made with this month’s Product Palooza product- an Immersion Blender.

Mixed Berry Margarita (Makes 16oz)

  • 1C Frozen Mixed Berries
  • 1C Orange, Lime, or Lemon Juice
  • 1/3C Tequila
  • 1/2T Triple Sec or Grand Marnier
  • 1-2t Sugar

Directions:

  1. Place all ingredients in a mixing beaker. Insert Waring WSB33 Immersion Blender until submerged. Blend in an up-and-down motion until ingredients are combined (30 seconds)
  2. Serve in a classic 16-ounce Margarita Glass!

Roasted Pepper Tapenade Recipe

Bust out that Immersion Blender to make a delicious spread that you and your customers will love! Quick, easy, and can be made ahead of time, this recipe will definitely be a crowd pleaser!

Roasted Pepper Tapenade (makes 4 cups)

  • 4 Small Garlic Cloves
  • 48oz Jar of Roasted Peppers, drained and sliced in 1″ in pieces
  • 2 Sundried Tomatoes (oil packed)
  • 2t Fresh Thyme
  • 2t Extra Virgin Olive Oil
  • Salt and Pepper
  • Crackers, Cucumbers and Crostini for dipping.

Directions:

  1. With an Immersion Blender, mince garlic for 10-15 seconds.
  2. Add remaining ingredients (except crackers, cucumbers, and crostini) and pulse evenly 10-15 times or until you reach the desired consistency.
  3. Serve with crackers, cucumbers, and crostini

Product Palooza! Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

There are lots of deliciuos foods that you can make with an Immersion Blender. One of my favorites is hummus. For those of you have made it before, you  know how messy making hummus in a standard Food Processor can be. Having to scrape the processor bowl and the blade can be a real pain. Simplify the process with an Immersion Blender. You can make the recipe in a Cambro 4 Qt Round Container and then store it in the refrigerator, minimizing the cleaning process.

Your customers will love this spin on the traditional hummus recipe.

Roasted Red Pepper Hummus (serves 24)

Ingredients:

  • 3 (15 ounce) cans Garbanzo Beans, drained
  • 3 Roasted Red Peppers (see below for roasting directions)
  • 1/2 cup and 1 tablespoon Lemon Juice
  • 1/4 cup and 1 teaspoon Tahini
  • 3 cloves Garlics, minced
  • 1-1/2 teaspoons Ground Cumin
  • 1-1/2 teaspoons Cayenne Pepper
  • 3/4 teaspoon Salt
  • 3 tablespoons chopped Fresh Parsley
  • 1 tablespoon Paprika

Directions:

  1. To Roast Red Peppers: Preheat oven to 500 degrees. Place Peppers on a baking pan and roast for 45 minutes, turning occasionally. Remove. When cool, cut off stem and burnt skin.
  2. Place chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt in a 4 Qt Cambro Container.
  3. With a Robot Coupe Turbo 14″ Immersion Blender, blend ingredientsuntil smooth, scraping side of container.
  4. Place lid on container and  refrigerate for at least 1 hour. Return to room temperature before serving.
  5. Sprinkle hummus with chopped parsley and paprika before serving.

February is National Cherry Month!

It’s National Cherry Month and your customer’s mouths will water at the sight of this delicious Cherry Pie recipe!

CHERRY PIE

Ingredients

  • 2 cups all-purpose flour
  • 1 cup shortening
  • 1/2 cup cold water
  • 1 pinch salt
  • 2 cups pitted sour cherries
  • 1 1/4 cups white sugar
  • 10 teaspoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract

Directions

  1. Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
  2. Place the cherries, sugar, and cornstarch in a Stainless Steel Saucepan. Allow the mixture to stand for 10
    minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
  3. Bake in a preheated 375 degree F (190 degree C) Oven for 45 to 55 minutes, or until the crust is golden brown.

January is National Oatmeal Month

It’s the first month of the year. The month you decide to make a resolution (and swear you’ll stick to it too!). So, while there are many National Food holiday’s for the month, I’ve decided to select a healthy one that’ll be a hit with your customers as they begin their resolution to lose weight.

January is National Oatmeal Month. Remind your customers that starting their morning with a healthful bowl of oatmeal will help lower their cholesterol as well as reduce the risk of heart disease. With knowledge like this, how can they resist a bowl of the good stuff? At home the average consumer will probably heat up the instant variety of oatmeal, but when they come to your restaurant they expect something more wholesome and chichi!

Here’s a recipe for preparing simple, Steel Cut Oatmeal. Serve the oatmeal with a “buffet-like” variety of healthful toppings so your customers can add-in their favorite ingredients.

Simple Steel Cut Oatmeal Recipe (Serves 16)

INGREDIENTS

  • 4 tablespoon butter
  • 4 cup steel cut oats
  • 12 cups boiling water
  • 1 cup milk, preferably whole
  • 2 cups plus 4 tablespoon low-fat buttermilk
Equipment You’ll Need
  • 14 Qt Aluminum Sauce Pan
  • 8-ounce Ladle (perfect for portion control!)
  • Southbend Gas Griddle Range (one of our favorite stove/oven combinations)
  • Deep Rim Bowl (we love the Cancun line because you can pick your color)
  • 2 1/2 oz Ramekin Bowls

DIRECTIONS

  1. In a large sauce pan, melt butter and add oats. Stir for 2 minutes to toast.
  2. Add boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes. DO NOT STIR.
  3. Combine milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
  4. Ladle oatmeal into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Now that you have the recipe add mix-in options, served in separate ramekin bowls. Below is a list of different healthful options you can offer your customers to mix with their oatmeal, but I encourage you to be creative and come up with your own. (Don’t forget to share them in the comments section below!)

  • Fresh fruit- strawberries, blueberries, sliced bananas, peaches, blackberries, mangoes
  • Chopped nuts- walnuts, pecans, macadamia, almonds
  • Dried fruit like raisins, cranberries, dried cherries, dried mangoes
  • Spices- brown sugar, cinnamon, nutmeg, ground cloves,
  • Chocolate chips, peanut butter, granola, almond butter, 100% pure maple syrup, shredded coconut, honey, and jellies.
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