Electric Old Fashioned

Get that trigem experience with this great drink idea direct from our chefs at Newly Weds Foods. Easy on the Szechuan pepper, it will numb your whole mouth!

Yield: 1 Cocktail


2 oz. bourbon
¼ oz. ginger Szechuan pepper flower (Buzz Buds) syrup*
2 dashes Angostura bitters
2 dash plum bitters
1 each orange curl

In a mixing glass with ice, add bourbon, then syrup, then bitters. Stir for approximately 30 seconds, and strain into a rocks glass with fresh ice. Garnish with orange curl.

*Syrup Preparation

½ cup water
½ cup sugar
1½ inch ginger root, crushed
4 each Szechuan pepper flowers (Buzz Buds)

In a small pot, bring water and sugar to boil over medium heat. Stir to dissolve sugar. Add ginger and Szechuan pepper flowers, then turn off heat. Set aside and allow to cool completely and then strain.

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Pumpkin Blondies From Our Bakery Team

Chewy, sweet bars full of pumpkin spice flavor. Our bakery team has made an easy to use blend that just needs vegetable oil, egg and water and a few minutes in your oven to make these delicious baked treats.


4 cups NWF Pumpkin Blonde Mix (A83970-1)
1 egg
½ cup vegetable oil
¼ cup water

Preheat oven to 350F. Grease 8×8 baking pan. Place parchment paper in the pan so there is 1 inch overhang on all sides. Grease parchment paper and set tin aside. Combine egg, vegetable oil, and water in small bowl. Add  A83970-1 and stir until smooth. Spread into prepared pan. Bake for 34 minutes. Cool completely before removing product.


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Mexican Hot Chocolate Ice Cream

Yield: 6 Cups


2 teaspoons ancho chile powder
2 cups whole milk
2 cups heavy cream
4 egg yolks
5 ounces dark chocolate chips, melted
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 Tablespoon coffee liqueur

Method of Preparation:

  • Combine the milk and cream in a saucepan over medium heat
  • Temper in the egg yolks
  • Strain mixture into a bowl through a fine strainer
  • Combine ice cream base with melted chocolate, sweetened condensed milk, vanilla, and coffee liqueur.
  • Cool the mixture completely
  • Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.

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Whole Grain Cinnamon Rolls From Newly Weds Foods

Our Whole Grain Cinnamon Roll blend is made with quinoa, flaxseed, oats, and brown sugar. These easy to assemble cinnamon rolls are the perfect wholesome yet indulgent treat for a cold winter morning. We had our bakery team put together a few different types of applications using these healthy ingredients. They formulated a Muesli Bread and Sandwich Boule but the cinnamon roll was the crowd favorite. It’s no surprise, with over 30 retail launches of cinnamon rolls in the past two years and 45.2% growth rate on menus in the past four years, going with the cinnamon roll was an easy choice.

Preparation For Cinnamon Roll:


  • 4 cups NWF Whole Grain Bread Blend (A83873-1)
  • 1 ¼ cups water
  • 1 ½ teaspoons instant active dry yeast


  • 2 ½ teaspoons cinnamon
  • ¼ cup granulated sugar
  • 2 1/2 tablespoons butter, melted


  • ¼ cup butter, softened
  • ¼ cup cream cheese, softened
  • 2 ¾ cup powdered sugar
  • 1 cup milk

Prepare dough. Add A83873-1, water and instant active dry yeast to stand mixer with dough hook attachment. Mix for 1 minute on low speed and 6 minutes on high speed. Dough should be smooth and elastic. Turn dough onto lightly floured surface.

In small bowl, mix together cinnamon and granulated sugar. Set aside. Roll dough to 1/4 inch thinness. Cut dough into rectangle 15 inches long and 9.5 inches wide with pizza cutter. Brush dough with melted butter. Sprinkle cinnamon sugar mixture evenly over dough. Roll tightly and cut cinnamon rolls into 9 pieces, 1 ½ inches each. Place in greased 8×8 baking pan. Lightly cover with fabric cloth and proof at room temperature for approximately 30 minutes, or until dough fills pan. Preheat oven to 350F. Bake for 10-12 minutes or until golden brown. Let cool for 10 minutes before removing from tin.

Add softened butter, cream cheese, and powdered sugar to stand mixer fitted with paddle attachment. Blend until combined. Slowly add milk and blend until smooth. Spread over cinnamon rolls while still warm.


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Pantry Must Haves

Nothing is more frustrating than making multiple runs to the grocery store because you forgot to get something for dinner tonight. Why not stock up on these main ingredients that are so flexible, you won’t run out of ways to use them when the need arises. Our chefs polled real working moms and then added in their own on trend ideas.

Frozen Meatballs

  • meatball sandwich
  • use as a pizza topping
  • bbq’ed in a crock pot

Ham Steak

  • Cuban sandwich
  • fried rice
  • in an omelet


  • tacos
  • salad topper
  • with pesto pasta

Cheese Tortellini

  • cold in pasta salad
  • mini appetizer skewers
  • soup

Canned Pumpkin

  • sauce for ravioli
  • pumpkin butter
  • pumpkin waffles

Read this article and more like it in our quarterly newsletter, Tasteology!

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Retro Slow Cookers Bring On Flavorful New Trend

Slow cooker use is a huge trend now, but it has roots dating back to the early 70’s. Its resurgence in popularity can at least partly be attributed to cookbook publishers that jumped on the bandwagon and started to use the theme of “set and forget,” referring to the easy cooking method of slow cookers. With slow cooker penetration in US households at 83%, twice what it was a generation ago, and demand for easy preparation it was bound to find success in today’s fast paced world.

slowcookerOf course when we mention slow cookers your mind wanders to slow cooked meats and vegetables, like pot roast or maybe chili. But slow cookers can do so much more. Check out Chef Claire’s Meyer Lemon Blueberry Cake recipe in this issue to get an idea how you can make a sweet snack with very little effort.

As parents are busy during the day, making dinner every night can become exhausting and more of a chore than a treat. With the slow cooker in mind, putting all the ingredients in the pot and letting it cook all day keeps any traditional dinner ideas easy to make and clean up after.

Here are seven reasons why slow cookers have become so popular again: ‹

  • Slow cookers are a one-time purchase ‹
  • You can use cheaper ingredients when using slow cookers and still achieve the desired taste and texture ‹
  • They use very little energy while cooking ‹
  • Slow cookers make eating healthy much easier ‹
  • Everyone has the ability to cook using slow cookers ‹
  • Clean up for cooking is just one pot ‹
  • They can save time by preparing the food in the morning and having it cook all day

With slow cookers becoming so popular, people have been creating more exotic recipes like slow cooker squash lasagna, cider-braised chicken tacos, veggie-stuffed peppers, and pumpkin maple pulled pork just to name a few. You can even go to the store and buy pre-made slow cooker sauces or just skip directly to a frozen meal designed to be prepared in your slow cooker.

These trendy items are a far cry from the bland meals one normally thinks about when stewing ingredients all day long. For a zesty on trend idea, find the Al Pastor pork shoulder recipe from our culinary team in this issue. It will give your old taco meat a run for its money. For more ideas direct from our culinary team check our website for their slow cooker recipe book…coming soon!

Read this article and more like it in our quarterly newsletter, Tasteology!

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Spotlight On Flavor: Apple Maple

Autumn is fast approaching, which means it’s apple season! Whether that means picking apples at the orchard, baking apple pie, or canning apple sauce, there’s no question that apples are the quintessential fall fruit.

applemapleWhile traditional pairings such as caramel and cinnamon are still present on menus, food service providers are finding even more ways to introduce apple into their menus. Menu penetration of apples has grown 5.1% in the past four years. With the popularity of breakfast any time of the day in food service or serving “brinner” (breakfast for dinner) at home, it’s no surprise that maple syrup and apples have become a popular pairing.

Maple syrup and apples as a combination has grown 21.8% in menu penetration the past four years, and 15.3% in just the past year. French toast and waffles are a couple of the most popular dishes incorporating the complementary flavors, but there are also several new launches in chicken sausage that pair maple syrup with apples. In retail, the maple syrup and apple pairing is made even more explicit as two recent global launches use the combination as a jam/jelly.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Al Pastor Pork Shoulder

Our chefs have been hard at work in the kitchen. They have been working to replicate an authentic Al Pastor seasoning to easily take a protein and deliver the taste that consumers are looking for while also giving them the convenience of a crock pot meal.  This is just one of many seasonings we have developed for our upcoming crock pot cook book.  Ask your sales representative about seeing the entire line.

4 – 5 lbs pork shoulder (cut into 1 inch pieces)
1 can pineapple tidbits
8 oz water
143g NWF Al Pastor seasoning (G89948)
Salt and pepper
1 tbsp canola or vegetable oil

• Lightly season pork shoulder with salt and pepper
• Heat 1 tbsp vegetable or canola oil in a pan
• Sear pork shoulder on all sides
• Remove browned pork from the pan and set aside
• Deglaze pan with water
• Place browned pork shoulder, pineapple, water and seasoning in the crock pot
• Cook pork shoulder on high for 4-6 hours or on low for 6-8 hours; until meat is tender and can be easily shredded with a fork
• Serve on fresh corn tortillas with chopped cilantro and onions

Read this article and more like it in our quarterly newsletter, Tasteology!

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It’s All An Experience… An Eating Experience


Millennials have been helping to reshape the way food and drinks are now being delivered into all markets. Thanks to them growing up in the age of food shows, food trucks and Pinterest, they have had the opportunity to experience all varieties of foods at more manageable price points. According to the Hartman Group, eating occasions fall into three categories. There are instrumental occasions where eating is just because we have to. There are savoring occasions, where consumers are seeking higher quality and more sophistication through culinary driven food experiences involving flavor and texture. And, there are inspirational occasions. These represent the epicenter of emerging trends, highlighting small craft production like heirloom to molecular gastronomy.

Per the study from Hartman, savoring occasions are starting to make headway in our daily eating occasions. Out of the ten daily eating occasions recognized by Hartman, six are identified as being instrumental and four as savoring (40%!). It is anticipated that as consumers move towards more of a snacking orientation, there will be an increase in savoring occasions and the desire for foods that not only add unique flavor but a textural experience. From Greek Style yogurt with sriracha and pumpkin seeds to chicken strips enrobed with crispy Panko. Stay tuned…the food and drink industry is geared-up to WOW your senses.

Read this article and more like it in our quarterly newsletter, Tasteology!

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Meal Kits: Culinary Creations On Your Doorstep

Meal kits are becoming a big industry. Technomic predicts that the meal kit market could grow to five billion dollars over the next decade. Blue Apron is the biggest meal kit company in the world as it ships over eight million meals every month. After becoming subscribers, people then go online and choose from recipes Blue Apron provides. After people receive their package, they find a box with all of the ingredients and directions on how to cook it.

mealkitsThere are many benefits to this way of handling dinner. The most important aspect is that meal kits are teaching people how to cook and giving them confidence in their abilities. They also allow people to save time by eliminating the grocery shopping and the searching for those hard to find ingredients. Meal kits also can accommodate different types of diets like organic, vegan, and vegetarian. Lastly, they encourage people to try new foods by giving people the ingredients delivered right to their door, and having very easy to follow instructions.

There are some downsides to meal kits though. These kits are more expensive than traditional grocery shopping, with the average per person meal price around $11.50. Another concern is the nutrition, with critics saying the portions are too big and the food contains too much sodium or fat. The final concern with meal kits is the packaging. Many customers do not like the excessive and wasteful packaging these meal kits come in. There is not a perfect packaging solution yet as the concept of meal kits is very new to the market.

A survey taken by Mintel showed 21% of people have used a meal kit service, while 40% of millennials surveyed have used a meal kit. According to this survey, the this trend is catching on and will continue to grow.

Read this article and more like it in our quarterly newsletter, Tasteology!

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