Upper Midwest Gourmet is a one-stop, wholesale distributor of specialty food service ingredients, Flamenco fair trade organic coffee, Italian gelato ingredients and equipment, hundreds of other gourmet beverages and foods, café equipment and machines, and environmentally-conscious supplies like cups, napkins, and eco-sleeves.
I recently found myself craving a “berry cheesecake” style desert and promptly decided to make some gelato with our Fabbri Ricotta base. I used blueberries, because this craving was a very specific one, but there are several berry options that would do quite nicely in this recipe, namely Fabbri’s Amarena (Cherry), Frutta di Bosco (Wild Fruits) or Fragolosa (Strawberry) Variegates. Luckily for me I have Fabbri’s imported Italian gelato ingredients and a Bravo Trittico 18 Mechanic “hot process” batch freezer at my fingertips. (You may also obtain these ingredients, this batch freezer, and a plethora of other products and equipment by contacting our office @ 612-728-7208, hint. hint).
For one 5 liter batch of the Ricotta gelato you will need:
750 grams Fabbri Ricotta base
1500 grams milk
175 grams sugar
200 grams fresh ricotta
Directions:
Add ricotta powder and sugar into milk, mix well. If using a cold process machine, heat milk so that the powders dissolve completely.
Once powders are mixed well, add in fresh ricotta and again mix thoroughly.
According to your machine, hot process your mix or move directly onto freezing.
When extracting the gelato from your batch freezer, stop half way through and layer in the fruit/berry variegate of your choice. Finish extracting the second half of the gelato, then layer your remaining variegate on top in an aesthetically pleasing fashion.
Proceed to serve this tasty treat to the delight of all!
We are always open to bringing in new products that our customers request, especially when those products are right in line with our social and ecological values. These are some of the newest items that we are now stocking because you asked for it.
Here at Upper Midwest Gourmet, we carry Ghirardelli sunrise unsweetened cocoa, and as a baker looking to expand my horizons, I couldn’t help grabbing a sample of sunrise cocoa to try a few new recipes. (If you find that you have a similar urge, give us a call and we can send you a sample of your very own.) So, I decided on Red Velvet cupcakes and after finding them to be delicious, used some of the ingredients I had on hand for another recipe- buttermilk brownies.
Red Velvet Cupcakes:
Ingredients:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract1 fluid ounce red food coloring*
* This amount of red food coloring is required to get that pure “red” color, but I did not use nearly this much. It is a matter of looks and totally up to you, the baker to decide
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup Ghirardelli Sunrise unsweetened cocoa powder
UMG now carries Big Train NSA Vanilla Smoothie Mix! It works great with any additional NSA syrup or inclusion to create a tasty “No Sugar Added” drink.
We had a blast at Coffee Fest Minneapolis this year and want to say “Thank You” to everyone that stopped by our booth and chatted with us.
Our Flamenco coffees were very well-received by all and we are glad that we waited until to this show to unveil our newest dark blend, Minnesota Mudd! The Rancilio Lever machine pulled some amazing Matador espresso shots to anyone that needed that extra caffeine.
The Barista Fria Smoothies and Frappes (with the awesome ice shaving machine) definitely caught a lot of people’s attention. Per usual, we were the only ones with Italian Gelato and Sorbetto that we made fresh for the show! Also starring in our booth were the new flavors from Cappuccine being blended on a Vita-Mix blender (Cafe Mocha Chip & Mint Chip Cookies and Creme) and the new flavor from Big Train being blended on a BlendTec blender (No Sugar Added Vanilla Smoothie).
It is customers like all of you that took part in the show that make our jobs as great as they are. We will continue to work as hard as possible to serve you as a leader in the cafe industry. At Upper Midwest Gourmet we pride ourselves on being more than just a distributor and a roastery, but a business that makes sure your busines is successful.
Here are some pictures from the festival:
If you have interest in these products or working with us, please Contact Us. Thanks again,
We hope to see you there, please visit us in our booths 326 & 328!
Coffee Fest Minneapolis
Minneapolis Convention Center – June 04 – 06, 2010
In this challenging time of economic uncertainty, with trusted advice more valuable than ever, Coffee Fest brings you the nation’s best retail operators and industry professionals and consultants to ensure your business survives and even thrives with today’s profitability threats and tomorrow’s challenges.
Event Location
Minneapolis Convention Center
1301 Second Ave S
Minneapolis, MN 55403-2781
612-335-6000
Thanks to everyone that took part in the Fabbri workshop yesterday at UMG. Special thanks to Tom Trieshmann and Donna Domiano “The Gelato Queen” from Fabbri North America for their efforts and expertise.
Donna and Tom put on a great workshop by making some amazing gelatos and sorbettos, refreshing seasonal drinks, beautiful pastries, and showed us all how to use Fabbri in a ton of different applications.
UMG is now making our own gourmet scone mix. You can make delicious scones in as little as 15 minutes from the bowl to you display case. They smell amazing as they’re baking and taste even better. How’d you like to save $1000′s of dollars every year and double your bakery business? We know your sales will increase with the very first case you buy. If you’re paying .75-$1.00 (or more) a scone now you’ll save over $1000 dollars, enough to buy a Cadco counter-top convection oven with just 3 cases of scone mix and after that, the $1000 goes into your pocket every 3 cases. You control the flavors, you control the quality of ingredients. It’s so easy you can teach any employee to make them. Never again will you run out of scones at noon and turn away customers for the rest of the day. You’ll just bake more in 15 minutes!!! The smell will cause more sales and customers will drool as they watch you pull the fresh pans out of the oven. Don’t over order from your supplier because you might run out and then have to sell day old at half price. Don’t sell day old delivered product as fresh either. Bake bake bake, did we mention it was easy? Call us now for more info on the great mix and Cadco’s great new counter-top oven. Stop by the showroom and we’ll bake a batch for you to try. You will never regret baking your own. Stop by our booth at the Milwaukee restaurant show March 8th-10th and try them there too. I’m going to go eat another, darn they’re good.
UMG and Flamenco Organic Coffee Company are ecstatic to now have our own hot cup! These beautiful cups are now in stock at UMG and are ready to be ordered today.
These International Paper hot cups come in 12oz, 16oz, and 20oz, have a universal lid for all three sizes, and their patent-pending Thermashield™ technology, combined with the overall durable construction of our cup provides better insulating performance than any other paper hot cup in the industry.
Many of you may be familiar with our Italian product line Fabbri, which produces a variety of gelato and pastry ingredients. The most common application for these products, specifically with the delipaste, is to flavor gelato. Well, this weekend I went home with a few samples of the Pistachio Fine delipaste, some rose extract oil and a mind set on experimentation. I love baking and I really don’t do it often enough, yet I have all of these exotic and delicious ingredients at my fingertips. Well, I decided enough is enough. It’s time to start taking advantage of the Fabbri products and commence experimental baking.
On Friday, I found a recipe for Pistachio cupcakes and Rose Petal buttercream online. I tweaked the recipe in order to accommodate my flavoring ingredients and improvised on quantities a bit. I’m a true believer in “to taste” baking, at least with flavoring ingredients. This recipe is a chiffon-style cake and can be labor-intensive and/or tricky, but never fear. The end result is delicious and well worth the effort.
So here it is:
Pistachio Cupcakes
36 regular cupcakes / 350 degree oven
*2-3/4 cups cake flour sifted
1-1/4 cups sugar
1 teaspoon salt
3 teaspoons baking powder
**1/2 -3/4 cup grape seed oil (or vegetable oil)
8 egg yolks (approximately 6 ounces)
1/2 cup water
4-6 ounces pistachio delipaste
10 egg whites (approximately 10 ounces)
3/4 cup sugar
1/2 teaspoon cream of tarter
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