Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/55461
PREPARED FOOD FOCUS Greek Lasagna :JFME ½ PVODF QPSUJPOT t 1SFQBSBUJPO UJNF 4IFMG MJGF EBZ CFTU CBLFE BU IPNF NJOVUFT 5IJT MJHIU MBTBHOB FYIJCJUT DMBTTJD (SFFL JOHSFEJFOUT "T UIF BNPVOU PG TBMU JO GFUB BOE PMJWFT DBO WBSZ OP TBMU JT BEEFE UP UIF GJMMJOH JO UIJT SFDJQF BEE BT OFFEFE 'PS IFBWJFS GJMMJOHT TVDI BT VTFE JO UIJT SFDJQF VTF UIF UIJDLFS IPSJBUJLP QIZMMP 4 tablespoons olive oil and/or olive-oil cooking spray 3 ounces thinly sliced onion 12 ounces merguez (lamb) sausage, or a mixture of lamb and pork sausage 4 ounces oven-dried tomatoes, chopped 1 ounce pitted kalamata olives, chopped :JFME Orange Zabaglione in Phyllo Cups TFSWJOHT t 1SFQBSBUJPO UJNF 4IFMG MJGF #FTU XJUIJO UP IPVST 1½ teaspoons dried oregano )FBU PWFO UP NJOVUFT 5IFTF GMBLZ DVQT BSF GJMMFE XJUI TDSVNQUJPVT PSBOHF TDFOUFE [BCBHMJPOF BO *UBMJBO DVTUBSE EFTTFSU NBLJOH GPS B CFBVUJGVM QSFTFOUBUJPO :FU MJLF NBOZ BMMVSJOH UIJOHT UIFJS CFBVUZ BOE RVBMJUZ EPFT OPU MBTU MPOH &OKPZ; UIFN XJUIJO B GFX IPVST GPS NBYJNVN QMFBTVSF 5IF QSFTFOUBUJPO XPSLT CFTU XIFO VTJOH PVODF DVTUBSE DVQT CVU NVGGJO UJOT BMTP XPSL For the phyllo cups: 3 sheets (6 half-sheets) phyllo 2 to 3 tablespoons unsalted butter, melted 2 tablespoons sugar For the filling: 4 large egg yolks ¼ cup sugar finely grated zest of 1 orange, plus )FBU PWFO UP ¼ cup freshly squeezed orange juice 2 tablespoons orange liqueur, such as Grand Marnier 2 tablespoons Marsala wine ½ teaspoon vanilla extract ½ cup heavy cream 12 blackberries or 4 navel orange segments, with pith and membranes removed, and mint leaves, for garnish ' #SVTI PVODF DVTUBSE DVQT XJUI CVUUFS 1SFQBSF UIF QIZMMP DVQT -BZ POF TIFFU PG QIZMMP PO B XPSL TVSGBDF XJUI UIF MPOH FEHF OFBS ZPV CSVTI MJHIUMZ XJUI CVUUFS BOE TQSJOLMF MJHIUMZ XJUI TVHBS 3FQFBU XJUI B TFDPOE TIFFU BOE MBZFS BUPQ UIF GJSTU -BZFS UIJSE TIFFU PO UPQ BOE CSVTI XJUI CVUUFS CVU EP OPU BEE TVHBS $VU TUBDL JO IBMG WFSUJDBMMZ BOE USJN UP NBLF UXP FRVBM TJ[F TRVBSFT 'JU UIF TRVBSFT JOUP UIF DVTUBSE DVQT *G EFTJSFE USJN UIF UPQ FEHFT XJUI TDJTTPST 3FQFBU QSPDFTT XJUI SFNBJOJOH QIZMMP TIFFUT #BLF DVQT JO UIF VQQFS UIJSE PG PWFO VOUJM HPMEFO UP NJOVUFT 3FNPWF BOE MFU DPPM $BSFGVMMZ SFNPWF QIZMMP GSPN UIF DVTUBSE DVQT .FBOXIJMF QSFQBSF UIF PSBOHF [BCBHMJPOF *O B NFUBM CPXM XIJTL UIF FHH ZPMLT BOE TVHBS VOUJM QBMF ZFMMPX BOE GSPUIZ 'JMM B TBVDFQBO XJUI JODIFT PG XBUFS CSJOH UP B TJNNFS 4FU UIF CPXM XJUI UIF ZPML NJYUVSF PO UIF QBO UBLJOH DBSF UIBU JU EPFT OPU UPVDI UIF XBUFS "EE UIF PSBOHF [FTU PSBOHF KVJDF BOE MJRVFVS .BSTBMB BOE WBOJMMB $POUJOVF UP XIJTL VOUJM UIF NJYUVSF UIJDLFOT BOE IPMET TPGU QFBLT BCPVU NJOVUFT 3FNPWF TFU PWFS JDF BOE CFBU VOUJM DPPM UP NJOVUFT *O B NFEJVN CPXM CFBU UIF DSFBN JOUP TPGU QFBLT GPME JO UIF PSBOHF NJYUVSF BOE DIJMM VOUJM DPPM %JWJEF UIF [BCBHMJPOF BNPOH UIF DVQT BOE SFGSJHFSBUF VOUJM GJSN 5PQ FBDI XJUI CMBDLCFSSJFT PS BO PSBOHF TFHNFOU BOE NJOU MFBG BOE TFSWF NUTRITIONAL DATA (per serving): Calories: 370; Cholesterol: 240 mg; Sodium: 90 mg; Fat: 22 g; Dietary Fiber: <1 g 48 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com salt, to taste ¼ teaspoon ground black pepper ½ teaspoon ground cumin 3 ounces finely crumbled feta cheese 4 ounces shredded part-skim mozzarella 1½ ounces freshly grated Parmigiano-Reggiano 3 sheets horiatiko phyllo leaves, defrosted overnight if frozen ' #SVTI PS TQSBZ B Y oJODI NFUBM CBLJOH QBO XJUI PMJWF PJM PS DPPLJOH TQSBZ *O B MBSHF TLJMMFU PWFS NFEJVN IFBU IFBU UBCMFTQPPO PG PMJWF PJM "EE UIF POJPO BOE TBVUF VOUJM TPGU BCPVU NJOVUFT "EE UIF TBVTBHF BOE TBVUF VOUJM KVTU DPPLFE UISPVHI UP NJOVUFT CSFBLJOH UIF QJFDFT BQBSU XJUI B XPPEFO TQBUVMB 6TJOH B TMPUUFE TQPPO USBOTGFS UIF NFBU BOE POJPOT UP B CPXM 4UJS JO UIF UPNBUPFT PMJWFT PSFHBOP TBMU BOE QFQQFS "EE UIF DVNJO UP UIF SFNBJOJOH PJM *O B TFQBSBUF CPXM CMFOE UIF GFUB XJUI PVODFT PG UIF NP[[BSFMMB $PNCJOF UIF SFNBJOJOH NP[[BSFMMB XJUI UIF 1BSNJHJBOP 3FHHJBOP BOE TFU BTJEF 1MBDF TIFFU PG QIZMMP PO UIF XPSLTQBDF XJUI UIF MPOH FEHF UPXBSE ZPV #SVTI XJUI UIF GMBWPSFE PJM BOE GPME JO IBMG GSPN SJHIU UP MFGU 5SJN B JODI CPSEFS PGG UIF VOGPMEFE TJEF TP TIFFU JT TRVBSF -BZ UIF GPMEFE TIFFU JO UIF QBO 0QFO UIF USJNNFE QJFDFT BOE QMBDF UIFN TJEF CZ TJEF PO UPQ PG UIF QIZMMP JO UIF QBO 4QPPO IBMG PG UIF NFBU GJMMJOH FWFOMZ PWFS UIF QIZMMP JO UIF QBO BOE TQSJOLMF IBMG PG UIF GFUB NP[[BSFMMB NJY PO UPQ 3FQFBU TUFQ XJUI BOPUIFS TIFFU PG QIZMMP MBZFSJOH BUPQ GJSTU TIFFU BOE BEEJOH SFNBJOJOH NFBU BOE DIFFTF NJYUVSF PO UPQ 3FQFBU XJUI MBTU TIFFU TFUUJOH BUPQ UIF GJSTU UXP #SVTI UIF UPQ MBZFS XJUI B MJUUMF PJM BOE TQSJOLMF PO UIF NP[[BSFMMB BOE 1BSNJHJBOP 3FHHJBOP NJY #BLF VOUJM DSJTQ BOE HPMEFO CSPXO NJOVUFT $VU JOUP RVBSUFST UP TFSWF UP NUTRITIONAL DATA (per 6½-ounce serving): Calories: 600; Cholesterol: 80 mg; Sodium: 1,590 mg; Fat: 47 g; Dietary Fiber: <1 g