A winsome twosome.
Cool and sweet.
The perfect pairing for summery treats.
Everyday snacks that can make great Specials.
Or polished presentation of small plates or tasting spoon.
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Like this natural presentation…
Peaches and Cream Brulee
1 cup heavy whipping cream
1/3 cup sugar
3 large egg yolks
1/2 vanilla bean or 1 teaspoon vanilla extract
4 to 6 teaspoons sugar * for caramelizing
Place cream in a medium saucepan. Split vanilla bean in half lengthwise, scrape in seeds, and add bean pod; bring to a simmer, and turn off heat. Combine 1/3 cup sugar and egg yolks in a mixing bowl, whisking until smooth. Slowly add warm cream to egg mixture, whisking constantly. Set bowl containing egg mixture over a saucepan of simmering water.
(Do not allow bowl to touch water.) Whisk mixture constantly about 9 minutes or until it reaches 180°F and coats back of spoon. Remove bowl from heat, and place in an ice bath, stirring occasionally with a spatula; allow mixture to cool completely. (Or cool to room temperature, cover, and chill overnight.) Mixture will thicken slightly while cooling.
Cut tops off peaches, and carefully hollow them out, discarding pit. (Slice a thin portion from bottoms, if needed, to help peaches sit upright.) Fill each peach with about 1/4 cup custard, smoothing so mixture is even with top of peach. Refrigerate until ready to serve, up to 3 hours.
Sprinkle a thin layer of sugar onto each custard-filled peach; caramelize sugar using a kitchen torch, keeping torch moving at all times for even coloring. Serve within 1 hour of browning sugar.
Peach Custard Ice Cream with Peach Compote
1 1/2 cups whipping cream
1 cup half and half
3/4 cup sugar
5 large egg yolks
1 pound peaches, peeled, sliced
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
4 large peaches, peeled, sliced
1/2 cup Essencia (orange Muscat wine) or late-harvest Riesling
1/2 cup sugar
2 teaspoons fresh lemon juice
For the Ice Cream:
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours. Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.
Process custard in ice cream maker according to manufacturer’s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
For the Compote:
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
Serve ice cream with compote.
Great for the soccer team crowd.
Or…add a favorite liqueur.
Peaches and Cream Milk Shakes
1/2 cup milk
1 cup vanilla ice cream, slightly softened
2 tablespoons maple syrup
1 teaspoon vanilla extract
Blend peaches and milk in blender until peaches are in small pieces.
Add ice cream, maple syrup and vanilla.
Blend until smooth
(shake will be thick but will thin as it warms). Pour into 2 glasses
(trim with whipped cream).
…and for other sophisticated treats…
Peaches and Cream Yogurt Pops
3 ripe peaches (about 1 pound), chopped
3/4 cup Greek-style yogurt (5 ounces)
1/2 cup superfine granulated sugar
1 teaspoon fresh lemon juice
1/3 cup water
2 tablespoons Amaretto
ice pop molds * makes 8 unless preparing small plate or tasting spoon.
Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
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