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Austria's Finest Pumpkin Seeds and Oil

Posted by Bea Davis on Sep 18, 2013 11:47:00 AM

Styrian Pumpkin Seed Oil is one of the culinary specialities found in Austria. 

Pumpkin seeds combined resized 600

Austrian pumpkin seed oil is produced through a special pressing technique specifically developed in Styria which is regulated in the strict Austrian food industry code.  The seeds are ground, carefully roasted, and pressed to obtain 100% pure Austrian pumpkin seed oil. The seed oil obtains the dark green color, strong nut aroma and the typical taste only achieved through the careful roasting process. These seeds grow without hulls naturally.

 The dark green seeds are complex and nutty, reminiscent of pistachios and almonds.

 

Topics: nuts, Oils

Frozen Petit Four and Financier Assortments

Posted by Bea Davis on Sep 18, 2013 11:20:00 AM

Asssortment of nine varieties of petits fours: Praline choux with Paris Brest cream, apricot honey cake, fromage blanc and raspberry tartelette, crunchy milk chocolate mousse cake, coconut passion cup, cherry pistachio tartlette, lemon curd tartelette, verbena pear tartelette, chocolate eclair.

petit fours

Asssortment of seven varieties of financier: pistachio raspberry, praline, chocolate orange, ginger, coffee pecan, almond hazelnut, chocolate, cranberry bergamot.

Financier

Topics: Frozen pastries, Bon Patissier

Weiss Praline Powder

Posted by Bea Davis on Sep 18, 2013 11:00:00 AM
Weiss praline powder

This product is made from carefully selected blend of almonds and hazelnuts.  Its powdery, finely ground texture offers 3 major advantages:

•    There is no oily film.
•    Praline Powder is very easy to work with and  ready-to-use - -  precise dosage everytime
•    Praline Powder does not make preparations heavier or higher in fat content.  It gives a homogeneous and light textures.  Praline Powder possesses the marked taste of roasted dried fruit.  Its finese guarantees the even distribution of aromas in all mixtures, giving free reign to the chef’s imagination: creation of praline chantilly cream, marshmallow, meringues, biscuits, shortbreads etc.  Dust and sear foie gras and duck fillet with praline powder  - - continued basting of the duck fillet will result in a nice lacquer finish.  Sweet and savory recipes available.    

Use 2 measures of praline powder to replace 1 measure of sugar.   Ingredients: 25% Hazelnuts, 25% Almonds, Sugar

Topics: Weiss, praline, nuts

Hero Fruit Spreads and Marmalade

Posted by John Duffy on Sep 12, 2013 3:59:00 PM

Established in 1886, Hero’s vision was to preserve fruits as gently and carefully as possible, made from only the finest select fruits from Europe.

 

They contain no artificial flavors, colors, or preservatives - - a 100% natural product.  Hero supplies luxury hotels and fine restaurants across the globe. - - the preferred choice of top bakeries for complimenting artisan breads and pastries.

HE1059 Bitter Orange Pail resized 600


The Hero premium Fruit spreads and marmalades are now in EZ pails - - no more tins!


Easy to open with resealable lid 

Hero - Plastic Bulk Pail
Packed 9.35 lb / 1 per Case

Item #    Description
HE1054    Four Fruits
HE1056    Apricot
HE1057    Strawberry
HE1059    Bitter Orange
HE1060    Raspberry
HE1062    Blueberry


Topics: Jams, Fruit Spreads, Marmalades, Hero Jams

Iberico de Bellota Pork Specialties

Posted by John Duffy on Sep 12, 2013 2:54:00 PM

Superior pork specialties made from the meat of free ranging, acorn fed  Iberico pigs.

The producer, Dehesa Cordobesa, in El Valle de Los Padroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here that they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured for 90 days to develop its unparalleled flavor. 

Lomo Iberico de Bellota from Dehesa Cordobesa



lomo

The leanest of the cuts, Lomo is the loin of the pig which is cured 90 days and produced with paprika, as is customary in Spain. It is pink with some marbling of fat and a layer of fat around the edge. The only purebred loin in the U.S. market.  Slice thinly.

 Cabecero Iberico de Bellota from Dehesa Cordobesa

 

cabacero


The cut of the pig with the most fat, Cabecero is the top loin of the Ibérico pig cured 90 days and produced with paprika. It is dark pink with more visible fat mixed in and very tender. It is the only cut of this nature here in the U.S. and not found often in Spain. Slice thinly.

Item #     Description                                                 Unit Size / Case
ME1033    Lomo Iberico Bellota Dehesa Cordobesa        2.65 lb / 6 per Case
ME1032    Cabecero Iberico Bellota Dehesa                   1.54 lb / 6 per Case