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Sysco Cookbook
Exciting holiday entrées provide new perspectives
on traditional tastes.
The time-honored flavors of the season
are as bold and rich as ever, but these
recipes offer a fresh twist on the old
favorites. Celebratory center-of-plate
dishes, intriguing salads, and creative
desserts seamlessly blend the familiar
tastes of holiday comfort foods with
unprecedented depth and vigor. Even
starters add a hint of festive flair for an
unforgettable menu. Who wants the
same-old, same-old anyway?
2 heads garlic
2 T. olive oil, divided
2 T. butter
1 c. Panko bread crumbs
3 T. herbs (rosemary, basil and thyme), chopped
1 American Lamb crown roast, cap removed
from ribs
Salt and coarse-ground pepper Trade Tips
Oven-roasted vegetables A crown roast of American Lamb is a special-
Cut half an inch off the tops of the garlic heads. Place occasion roast, created when two frenched
them in a small metal pan and drizzle with one racks of lamb are curved and tied together in a
tablespoon of oil. Roast in the oven at 350°F for one circle. The crown roast’s hollow center section is
hour. Cool and squeeze the soft garlic cloves into a perfect for holding traditional bread stuffing or
small bowl. Mash with the remaining one tablespoon roasted vegetables.
of oil. Set aside.
In a small skillet, melt two tablespoons butter and
add bread crumbs. Stir and cook until browned.
Pour mixture into a bowl. Mix in the chopped herbs.
Place the American Lamb crown roast into a roasting
pan. Rub the garlic mixture over the outside of the
roast. Generously season with salt and pepper.
Pat on the bread-crumb mixture. Roast at 375°F
for about 45 minutes or until desired degree of
doneness. Remove the roast from the oven, pour
roasted vegetables into the center, cover, and let
stand for 10 minutes. Carve and serve 2 to 3 chops
per serving.
Pistachio Wisconsin
Peppercorn Feta Crostini
Grilled Calypso
Shrimp Skewers
Cattlemen’s®
Yield: 12 servings
Sweet Potato
Cran-Apple Crisp
Bright Harvest
Created by Chef Richard Blythe Jr.
SYSCO Food Services of Central Pennsylvania
Yield: 1-1/4 quarts
Harvest Stuffed
Loin of Pork
with Dried Fruit and Pomegranate Au Jus
McCain Foods
Yield: 8 servings
Schreiber Foods
Yield: 4 servings