Fall is here and it is time to update your menus with the seasonal flavors and ingredients that your customers love. Ace Endico's chefs have prepared dishes to help inspire those changes.

BEVERAGE

Pumpkin Spice Latte

Smooth espresso paired with pumpkin makes for the perfect fall pick-me-up. Top with whipped cream and a sprinkle of cinnamon.
 

Ingredients

• 2 cup Milk of your Choice

• 2 Tbsp Pumpkin Puree

• 1-3 Tbsp Sugar, to your taste

• 1 Tbsp Vanilla Extract

• ½ tsp Pumpkin Pie Spice

• 2-4 Shots Espresso

• Whipped Cream, for serving

​

Directions

1. Add milk, pumpkin purée, and sugar to a saucepan over medium heat. Heat until hot but do not boil.

2. Remove the saucepan from heat and whisk in the vanilla, pumpkin pie spice, and the espresso.

3. Divide between two mugs. Top with whipped cream and a sprinkle of cinnamon.

Ace Endico Product List

• 604550 Vanilla Extract, Fresh Choice

• 632040 Espresso Beans, Caffè Vergnano

APPETIZERS

Burrata with Maple Roasted Butternut
Squash & Pomegranate Reduction

by Chef Chris Devine

Burrata on top of savory and sweet butternut squash drizzled with a pomegranate reduction and topped with fresh pomegranate seeds.

​Directions

1. Preheat oven to  400°F 

2. Toss butternut squash in olive oil and maple syrup. Season with salt and pepper.

3. Roast for 20 minutes until soft.

4. In a small saucepan, reduce pomegranate juice to a syrup.

5. Arrange roasted squash on plate and top with burrata. Drizzle with pomegranate reduction.

6. Season with sea salt. Sprinkle pomegranate seeds over plate for garnish.

7. Serve with crusty bread and crackers.

​

Ace Endico Product List

• 227397 4oz Burrata, Liuzzi

• 563298 Olive Oil, La Fede

• 790809 Maple Syrup, Crown

• 689742 Pomegranate Juice, Pom Wonderful

• 153420 Pomegranate Seeds, Ace Endico

Ingredients

• 4 Individual 4oz Burratas

• 1½ cups Butternut Squash,cubed

• 2 Tbsp Crown Maple Syrup

• 1 cup Pomegranate Juice

• ¼ cup Pomegranate Seeds

• 1 Tbsp Olive Oil

• Salt and Pepper, to taste

Wood-Fired Cauliflower with Tahini Sauce

by Beck Bolender

Whole roasted cauliflower with a spicy tahini sauce and topped with fresh mint.

Servings: 4

For Tahini Sauce:

• 3 Red Finger Chilis, sliced

• 1 Scotch Bonnet Pepper, chopped, seeds removed

• 1 medium Onion, sliced

• 3 cloves Garlic, smashed

• ¼ cup Olive Oil

• ¼ cup Sesame Seeds

• 16 oz Tahini 

• ¼ cup Lemon Juice

• ½ cup créme Fraiche

• Salt, to taste

Ingredients

For Cauliflower:

• 1 Head Cauliflower, cleaned

• 2 Lemons, halved

• 2 cloves Garlic

• 4 sprigs Thyme

• ¼ cup Salt

​

​For Garnish:

• Toasted Sesame Seeds

• Mint

• Olive Oil

• Maldon Salt

• Lemon Wedge

​Directions

​For Cauliflower:

1. Fill a medium sized pot with water. Add lemons, garlic, thyme, and salt. Place cauliflower into poaching liquid and bring to a simmer.

2. Cook for approximately 20-25 minutes until the cauliflower is softened. Do not overcook.

3. Drain cauliflower. Arrange on a baking sheet and drizzle with olive oil.

4. Roast in wood-fired oven (about 600°F) until edges are browned, approximately 12 minutes. Check throughout to ensure there is no burning.

​

Ace Endico Product List

• 748310 Tahini Pate, Roland

• 237216 Créme Fraiche, Vermont B&C​​

• 135847 Fresh Squeezed Lemon Juice, Perricone Farm

For Tahini Sauce:

1. In a sauté pan, heat olive oil over medium heat. Add onions and garlic. Cook for 5 minutes until softened.

2. Mix in red chilis and scotch bonnet peppers and cook for 6 minutes until blistered and soft.

3. Add sesame seeds and toast for about 2 minutes.

4. Stir in tahini and cook for one minute, mixing well to combine everything. Remove from the heat and pour mixture into a blender.

5. Add crème fraiche, lemon juice and salt to blender. Puree on high speed until smooth. If sauce thickens too much, add a little bit of water.

6. Season with salt again when finished.

Joseph's Pumpkin Ravioli

by Chef Chris Devine

Pumpkin ravioli with a brown butter sage sauce and topped with fresh Parmigiano Reggiano.

​Directions

1. Bring a sauce pot of salted water to boil.

2. Add ravioli and stir until they float to the top, approximately 6-8 minutes. Drain and set aside.

3. In a large sauté pan melt butter. Add sage, cook until butter browns.

4. Add ravioli to butter and sage sauce, toss to coat.

5. Remove from pan and place 5 ravioli on each plate.

6. Grate fresh Parmigiano Reggiano over plate to serve.

7. Garnish with toasted pumpkin seeds.

​

Ace Endico Product List

• 707823 Pumpkin Ravioli, Joseph's

• 213733 Butter,  Cabot

• 961140 Parmigiano Reggiano, Gennari

• 592609 Pumpkin Seeds, Fresh Choice

Ingredients

• 20 pieces Pumpkin Ravioli

• 4 oz Pumpkin Seeds

• 4 oz Butter

• 4 oz Fresh Sage

• 1 wedge Parmigiano Reggiano Cheese, grated

Pear & Prosciutto Pizza

by Beck Bolender

Detroit-Style pizza topped with prosciutto, pears, kale, and aged balsamic vinegar.

Servings: 1 Pizza

For Toppings:

• 1½ cups Mozzarella Cheese, shredded

• ½ small wheel Camembert Cheese, sliced

• 4 slices Prosciutto

• 1 Ripe Pear, any variety

• 1 cup Curly Kale, finely chopped

• Villa Grimelli Aged Balsamic Vinegar

Ingredients

For Dough:

• 1000 g Caputo Nuvola Flour

• 680 g Bottled Water

• 300 g Poolish/Biga (Starter)

• 2 g Active Dry Yeast

• 22 g Kosher Salt

• 15 g Olive Oil​

​Directions

​For Dough:

1. Combine water, Biga, and flour in a stand mixer. Mix for 5 minutes.

2. Add salt and yeast, mix for 5 minutes.

3. Add olive oil and mix for an additional 5 minutes.

4. Remove dough from mixer. Arrange in a covered pizza tray and allow to cold ferment for 24 hours.

5. The next day form into 8-10 oz balls.

6. Place back into the refrigerator covered for another 24 hours.

​

Ace Endico Product List

• 669408 Nuvola Super Roman-Style Pizza Flour, Caputo

• 529664 Prosciutto di Parma, Galloni

• 657349 Aged Balsamic Vinegar,  Villa Grimelli

To Build the Pizza:

1. Remove dough balls from the refrigerator and allow to sit at room temperature for 1 hour.

2. Place one dough ball into a well-oiled Detroit style pizza dish and gently press flat, stretching to all corners.

3. Allow the dough to proof for 1 hour at room temp.

4. Preheat oven to 425°F.

5. Top the pizza with cheese, then prosciutto, pear slices, and kale.

6. Bake for 12 minutes or until golden brown.

7. Finish pizza with a drizzle of balsamic vinegar.

ENTREES

Roasted Spatchcock Chicken

by Chef Chris Devine

Perfectly cooked spatchcock chicken with rosemary butter and served with vegetables.

​Directions

1. Preheat oven to 425°F.

2. Spatchcock chicken by cutting out the backbone and piercing the breastbone, opening the chicken like a book.

3. Mix chopped rosemary with softened butter. Rub under and over the chicken skin.

4. Season with salt and pepper.

5. Bake for 45 minutes, until internal temperature reaches 160°F.

6. Serve with baby rainbow carrots & gold bar squash sautéed with rosemary butter.

​

​

Ace Endico Product List

• 518026 Whole Chicken, Murray's

• 112637 Rainbow Carrots, Ace Endico

• 119720 Fresh Rosemary, Ace Endico

Ingredients

• 1 3lb Whole Chicken

• ¼ lb Butter, softened

• 1 bunch Rosemary, chopped

• Salt and Pepper to taste

Roasted Duck Breast

by Beck Bolender

Roasted duck breast with beet and cherry purée, hot honey carrots and spiced hazelnuts.

Servings: 4

Ingredients

For Beet Purée:

• 3 Medium Beets, cooked & peeled​

• ½ cup Amarena Cherries, drained

• ½ cup Chicken Stock

• 1 Tbsp Butter

• Salt & Pepper, to taste

​

For Hazelnuts:

• 2 cups Hazelnuts (no skin)

• 1 Tbsp Honey

• 2 Tbsp Olive Oil

• ¼ tsp Ground Allspice

• ¼ tsp Ground Cinnamon

• ¼ tsp Ground Clove

• ¼ tsp Ground Coriander

• ½ tsp Salt

For Hot Honey Carrots:

• 12 Baby Carrots, peeled & cooked

         until just tender

• 3 Tbsp Butter

• 3 Tbsp Hot Honey

• 1 sprig Thyme

• Salt & Pepper, to taste

​Directions

​For Beet Purée:

1. Combine beets, cherries, warmed chicken stock and butter in a blender and purée until smooth.

2. Season with salt and pepper.

​

For Hazelnuts:

1. Preheat oven to 325ºF

2. Combine all ingredients in a mixing bowl and toss until evenly coated.

3. Pour nut mixture on a parchment-lined baking sheet and spread into an even layer.

4. Roast for approximately 12 minutes until toasted and fragrant.

​

Ace Endico Product List

• 522054 Duck Breast, Mapleleaf

• 591151 Raw Blanched Filberts, Bazzini

• 601697 Amarena Cherries, Fabbri

• 600908 Hot Honey, Mike's Hot Honey

For Hot Honey Carrots:

1. Melt butter in a sauté pan over medium heat and cook until lightly browned.

2. Add thyme and fry for 10 seconds.

3. Add carrots and hot honey, toss until coated.

4. Season with salt and pepper.

​

For plating:

1. Cook duck breast to desired doneness and rest 2-3 minutes.

2. Arrange warmed purée and carrots on a plate. Slice duck and place on the plate.

3. Garnish with crushed spiced hazelnuts.

Braised Pork Osso Buco

by Chef Chris Devine

Savory pork shanks served with roasted apples and soft polenta.

​Directions

1. Preheat oven to 350ºF.

2. Season pork shanks with thyme, salt, and pepper. In a deep braising pan, brown shanks in olive oil.

3. Add onion, celery, and carrots stirring in to mix with the pork.

4. Pour in wine, tomatoes, and beef stock. 

5. Bring to a low boil. Cover with foil and transfer pan to oven and roast for 3 hours.

6. When done, remove from oven and remove foil. Allow to rest for 30-40 minutes.

7. Remove shanks from pan and strain sauce.

8. Serve with soft polenta and roasted apples.

​

Ace Endico Product List

• 615310 Beef Base, Fresh Choice

• 743779 Polenta, Colavita

• 501152 Berkshire Osso Bucco Pork Shanks, Fossil Farms

Ingredients

• 4-6 Pork Shanks

• 1 Medium Onion, chopped

• 3 Stalks Celery, chopped

• 2 Large Carrots, chopped

• 1 Cup Red Wine

​

• 3 cups Beef Broth

• 1 cup Crushed Tomatoes

• 2 sprigs Fresh Thyme

• Salt and Pepper, to taste

Butternut Squash Carbonara

by Beck Bolender

A fall spin on the classic carbonara. Made with a butternut squash purée, pancetta & sage.

Servings: 6

For Butternut Purée

• 1 large Butternut Squash, peeled & diced

• 1 qt Chicken Stock

• 2 Tbsp Butter

• Salt to taste

Ingredients

For Carbonara

• ¼ cup Diced Pancetta

• 1 cup Butternut Squash Purée

• ½ cup grated Parmesan Cheese

• 3 Egg Yolks

• 6 leaves Sage

• ¼ cup grated Pecorino Romano Cheese

• 1 Lb Spaghetti

​Directions

​For Butternut Purée:

1. Combine butternut squash, stock and butter in a pot and cook over medium high heat until soft, about 15-20 minutes.

2. Remove from heat and strain out squash, reserving stock.

3. Place squash in a blender and add just enough stock to create a silky puree when processed. Season to taste.

​

Ace Endico Product List

• 120710 Butternut Squash, Ace Endico

• 972588 Diced Pancetta, Beretta

• 229813 Grated Pecorino Romano, Indigo

• 858091 Spaghetti, Mancini

• 119810 Sage, Ace Endico

For Carbonara:

1. Prepare a pot of salted boiling water.

2. Render pancetta in a sauté pan over medium heat until crispy. Remove from heat.

3. In a bowl combine the butternut puree (should be cooled slightly) egg yolks, and Parmesan cheese. Whisk together until combined.

4. Cook pasta until al dente. Drain and reserve 1 ½ cups pasta water.

5. Return pancetta to medium heat and add pasta to the pan, tossing gently to coat.

6. Pour pasta and pancetta into the egg mixture and toss gently to coat the pasta and emulsify. If mixture is too thick, use reserved pasta water to adjust consistency.

7. Return to the sauté pan for 1 minute to heat through. 

8. Garnish with pecorino Romano and sage. Serve immediately.

DESSERTS

Pistachio Paris-Brest

by Chef Matthew Fortuna

Traditional choux pastry with smooth pistachio mousse and crunchy pistachio brittle

Ingredients

​For Pâte à Choux:

• 1 cup Butter

• ¼ tsp Salt

• ¼ tsp Sugar

• 2 cups Milk

• 2 cups Bread Flower

• 9 Whole Eggs

​

For Pistachio Mousse

• 4 Egg Yolks

• ⅔ cup Milk

• ½ cup Pistachio Paste

• 2 cups Italian Meringue

• 1⅓ cup Cream

• 5 sheets Gelatin

​

For Pistachio Mousse

• 1½ cup Sugar

• 1 cup Pistachios

• 3 Apples

​Directions

​For Garnish:

1. Preheat oven to 200°F

2. Thinly slice apples and arrange on a wire rack
   bake for 3-4 hours.

For Pâte à Choux:

1. Combine butter, salt, sugar, and milk in a saucepot and
   bring to a boil.

2. Add flour and cook until the dough cleans the sides
   of the pot.

3. Move to a stand mixer with a paddle and beat until
   slightly cooled.

4. Add eggs one at a time until mixture resembles
   a thick paste.

5. Pipe a 3” circle onto a tray and bake at 360⁰F for 24min,
   or until hollow and golden brown.

​

Ace Endico Product List

• 667853 Bread Flour, Sir Galahad

• 601906 Pure Pistachio Paste, Agrimontana

• 738139 Silver Gelatin Sheets, Gelita

• 482764 21" Canvas Pastry Bag, Winco

​

For Croquant:

1. Make a dry caramel and then add in the pistachios, let cool on a tray and smash into pieces for topping.

​

For Pistachio Mousse:

1. Start by whipping cream to stiff peaks. Set aside in a cooler.

2. Rehydrate gelatin sheets in cold water.

3. Boil milk and temper in the yolks for an anglaise.

4. Once tempered, add gelatin and pistachio paste. Let cool to below 100⁰F.

5. Prepare Italian meringue by whipping egg whites and slowly adding a hot sugar syrup at a temp of 240⁰F.

6. Slowly add into the pistachio mixture, followed by whipped cream.

Sweet Potato Petit Gâteau

by Chef Matthew Fortuna

A modern take on Sweet potato pie. Dollops of sweet potato mouse atop puff pastry filled with a salted maple caramel.

Servings: 16

Ingredients

• ½ sheet Puff Pastry

For Sweet Potato Mousse:

• 3 cups Sweet Potato, diced

• 1¾ cup Heavy Cream

• ⅓ cup Maple Syrup

• 1 Cinnamon Stick

• 2 Tbsp Sugar

For Salted Maple Caramel:

• 1 cup Maple Syrup

• 2 Tbsp Butter

• ¼ cup Heavy Cream

• ¼ tsp Sea Salt

For Meringue Bites:

• 4 Egg Whites

• 3 Tbsp Sugar

• ¼ tsp Cream of Tartar

​Directions

1. Arrange puff pastry on a baking sheet, dusting sugar over the top. Lay a second baking sheet over dough to press flat. Bake according to instructions.

​

For Sweet Potato Mousse:

1. Boil sweet potatoes until soft.

2. Infuse maple syrup with cinnamon stick over low heat.

3. Place potatoes, syrup, and sugar into food processor, blend until smooth.

4. Whip heavy cream until soft peaks form. Fold into potato mixture. Set aside in fridge.

​

Ace Endico Product List

• 123050 Yams, Ace Endico Farmer's Pride

• 790809 Medium Amber Maple Syrup, Crown

• 768800 Cinnamon Sticks, Fresh Choice

• 781254 Sea Salt Flakes, Maldon

• 349798 Puff Pastry, DuFour

​Directions

​For Salted Maple Caramel:

1. Boil maple syrup until candy thermometer reaches 228⁰F. Remove from heat and stir in butter.

2. Boil maple syrup until candy thermometer reaches 228⁰F. Remove from heat and stir in butter.

​

For Meringue Bites:

1. Whip egg whites until frothy. Add cream of tartar, then slowly add sugar, whipping until stiff peaks form.

2. Pipe desired shapes onto a baking sheet. Bake in a low temp oven until set but not brown.

Warm Apple Cake

by Jerry Daniele

All-natural, pre-formed Apple Pudding Cake. Made with the finest, all-natural ingredients. Served with Madagascar Vanilla Gelato.

​

Ace Endico Product List

• 212329 Warm Apple Cake, Dere Street

• 124226 Madagascar Vanilla Gelato, Gelarto

Pumpkin Pie

by Simply Delicious

This classic pumpkin pie has just the right amount of fall spices. It is rich and creamy and made with all-natural pure pumpkin purée.
This is a seasonal item so please contact your sales representative for availability

​

Ace Endico Product List

• 213407 Pumpkin Pie, Simply Delicious