Dish! Blog

Winter Party Ideas To Fit Any Foodservice Operation

Scott Fadden
Scott Fadden | December 21, 2017

It's time to plan some special dishes for winter! We've included a few of our favorite recipe ideas perfect for for your foodservice operation. You can use them for holiday parties or specials throughout the winter.

APPETIZERS

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Creamy Spinach Artichoke Topped Chicken Boats (Click to Pin)
1 tub  Heinz Creamy Spinach & Artichoke Soup (950920)
2 lb Kemps Sour Cream (900540)
60 each Tyson Chicken Boat™ Loaders™ (954020), prepared
2 cups Shullsburg Italia™ Shredded Parmesan Cheese (900190)
2 cups Capital City Roma Tomatoes (362025), diced
1 cup C.H. Robinson Green Onions (361010), diced

PREP | Preheat oven to 400°F. In a large bowl, mix soup and sour cream together. Place prepared chicken on a baking sheet and fill each with 1 ounce of soup and sour cream mixture. Bake until bubbly, approximately 3-5 minutes. Garnish with shredded parmesan and diced tomatoes and green onions.

Cost: $2.90 | Sell at: $8.99 | Potential Profit: $6.09

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Cheese Risotto Bites
(Click to Pin)
8 each Louisa Cheese Risotto Bites (954630)
3 Tbsp Tulkoff Basil Pesto Genovese (347385)
3 Tbsp Heinz Bell ‘Orto™ Marinara Sauce (550690)
1 oz Shullsburg Italia™ Shredded Parmesan Cheese (900190)

PREP | Prepare risotto bites as directed. Set up a plate with drizzles of marinara and pesto and top with a sprinkle of parmesan before placing risotto bites on top.

Cost: $2.78 | Sell at: $7.99 | Potential Profit: $5.21

ENTREES & BUFFET

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Grilled Ham Steak with Sauteed Balsamic Tomato Blend
(Click to Pin)
Yield: 4

2 each Mary Ann’s Kor-Bert Smoked Boneless Ham Steak – 3/4 in (954710), halved
1 cup C.H. Robinson Carrots (360280), peeled, medium diced
1 cup Wholesale Celery (360445), medium diced
2 cups Capital City Roma Tomatoes (362025), medium diced
As needed Roland Pomace Olive Oil (620390)
1/4 cup Roland Balsamic Vinegar (422110)
To taste Diamond Crystal Kosher Salt (473161)
To taste McCormick Table Grind Black Pepper (472538)

PREP | Sauté carrots and celery in olive oil for approximately 5-7 minutes. (They should start to get tender.) Add tomatoes and balsamic vinegar. Continue to sauté over medium heat. Season with salt and pepper. Grill ham steaks. Serve each ham steak with 3/4 cup tomato blend, 2 cups Norpac Flav-RPac® Petite Whole Green Beans (346318) and 8 ounces Heinz Cream of Potato with Bacon Soup (946140) garnished with shredded cheddar cheese and diced green onion.

Cost: $2.85 | Sell at: $10.99 | Potential Profit: $7.62

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Crusted Prime Rib
(Click to Pin)
Yield: 16-18

1 each Tyson Hillshire Farm® Choice Rare Ribeye (910600)
1 cup Sugar Foods Breadcrumbs (415638)
1 cup Schreiber Grated Parmesan Cheese (430201)
1 Tbsp McCormick Garlic Powder (472341)
1 Tbsp McCormick Ground Basil (472141)
1 tsp McCormick Mediterranean Style Ground Oregano (472471)
As needed Roland Pomace Olive Oil (620390)

PREP | Preheat oven to 350°F. Mix breadcrumbs, parmesan, garlic, basil and oregano together. Place ribeye in a pan on a cooking rack. Rub ribeye with olive oil, then evenly coat with breadcrumb mixture. Roast until internal temperature is 120-125°F. Slice into 12 ounce portions. Serve each portion with 5 ounces Lamb Weston Alexia® Oven Roasted Potato Medley (992570), 4 ounces Norpac Flav-R-Pac® Grande Classics® Key West Vegetable Blend (962870) and a Baker Boy White Dinner Roll (989780).

Cost: $9.85 | Sell at: $25.99 | Potential Profit: $16.14

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Apple Butter Ham
(Click to Pin)
Yield: 38

1 each Smithfield Farmland Smoke’NFast® CarveMaster® Ham (933720)
2 cups Knouse Musselman’s® Apple Butter (750160)
1-1/2 cups Dole Fancy Crushed Pineapple in Juice (571618)
1/4 cup Brown Sugar
1 tsp McCormick Ground Cloves (472281)

PREP | Preheat oven to 325°F. In a sauce pan, mix apple butter, pineapple, brown sugar and cloves. Heat sauce until brown sugar is dissolved. Place ham in a pan on a cooking rack. Cover and roast for an hour. Pull cover off and glaze with a third of the sauce. Return ham to oven and continue to cook for 45 minutes. Glaze again, saving some sauce to serve with the ham. Roast until internal temperature is 140°F. Serve with soup or salad, potato and a dinner roll.

Cost: $2.78 | Sell at: $9.99 | Potential Profit: $7.21

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Spiced Root Beer Ham
(Click to Pin)
Yield: 48

1 each Mary Ann’s Kor-Bert Smoked Boneless Ham (954720)
1 cup Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800)
2 cups A&W Root Beer (776920)
1/2 cup Brown Sugar
1/4-1/2 cup Capital City Jalapeño Peppers (365150), diced
1 Tbsp McCormick Ground Cinnamon (472248)
1 tsp McCormick Ground Cloves (472281)

PREP | Preheat oven to 325°F. In a sauce pan, reduce root beer to 1 cup. Add brown sugar and diced jalapeño. Heat sauce until brown sugar is dissolved. Add barbecue sauce, cinnamon and cloves. Mix well, simmering for a few more minutes. Place ham in a pan on a cooking rack. Cover and roast for a half hour. Pull cover off and brush with a third of the sauce. Return ham to oven and continue to cook for 45 minutes. Glaze again. Continue to roast ham until internal temperature is 140°F, glazing again 15 minutes before done. Serve with soup or salad, potato and a dinner roll.

Cost: $2.62 | Sell at: $9.99 | Potential Profit: $7.37

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