SAMPLER HEATING INSTRUCTIONS

Stuffed Mushrooms:

Place the mushrooms on a small baking pan covered with foil. Bake in a preheated 350 degree oven for 7 to 9 minutes, until the butter has melted and the filling is hot.

 

Bacon Wrapped Dates:

These can be heated on the same pan as the mushrooms. After the mushrooms have been in the oven for 2 or 3 minutes, place the dates on the pan and heat them with the mushrooms.

 

Roasted Garlic:

The garlic can be eaten cold or at room temperature. If you want the garlic warm, place the cloves on the same pan as the mushrooms for the last 3 to 4 minutes of cooking.

BALDWIN CLASSICS REHEATING AND PLATING INSTRUCTIONS

Clam Chowder:

Reheat soup in a saucepan over medium low heat until it just starts to simmer, stirring occasionally, or in a microwave in one minute intervals at high power, stirring between settings. Heat bacon pieces in microwave for 15 seconds, until warm or spread them out on a piece of foil and heat in a 350 degree oven for 90 seconds, until warm.

Ladle or pour soup into the serving bowl(s) equally distributing the clams and place a large pinch of bacon bits in the center of the soup. Enjoy!

French Onion Soup:

Turn the oven broiler on. Select the serving bowl for the soup, which should be one that can be heated under the broiler. Make sure that the crouton fits inside the rim of the bowl. Trim the crouton of necessary as it should sit directly on the soup.

Reheat soup in a saucepan over medium heat until it starts to simmer, stirring occasionally, or in a microwave in one minute intervals at high power, stirring between settings. Reheat the crouton under the broiler for 5 to 7 seconds, until warm (you can place it directly on the oven rack) or in the lowest setting of a toaster.

Ladle the soup into the heatproof serving bowl(s) equally distributing the onions. Place the crouton on top of the soup and then place the cheese on top of the crouton. It is okay if the cheese extends over the rim of the bowl. Cover a sheet pan with foil (aids in cleanup) and place the soup bowl(s) on the pan. Put the pan under the broiler and heat until the cheese is melted and browned in spots. Remove the soups form the oven and serve. Be careful as the bowl(s) will be hot. Enjoy!

Caesar Salad:

Place the romaine leaves on the serving plate. Sprinkle with a bit of Kosher salt and ground black pepper (provided). Drizzle dressing over the romaine, top with croutons and Parmesan cheese. This can be done family style as well by spreading the romaine leaves over a platter and then drizzling the leaves with the dressing and topping with croutons and cheese. Enjoy!

Baldwin Salad:

Place the greens in the center of the serving plate and arrange the tomato, cucumber, artichoke hearts, and radish over the greens. Drizzle with dressing and serve. Alternately, combine all of the ingredients in a bowl and toss until everything is coated with the dressing. Transfer to the serving plate and enjoy!

Roasted Salmon:

Please note that the salmon is already cooked to the medium rare stage and just needs to be reheated. The butternut squash puree and the sautéed kale can both either be reheated in the microwave in the containers in one minute intervals on high heat until hot or in a nonstick pan over medium heat until hot. In both cases, stir the squash and kale occasionally. If using a pan, you can heat the squash and kale in the same pan putting them on opposite sides of the pan.

To reheat the salmon, you can use a nonstick pan or the oven. First, remove the salmon form the vacuum bag and blot dry with paper towels. If using a pan, place the provided extra virgin olive oil and butter in the pan over medium heat. Once the butter melts and is bubbly, put the salmon piece(s) in the pan, bone side down.   Allow to cook for 4 to 5 minutes the flip the piece(s) over and allow to cook for one additional minute.

If using the oven, preheat it to 400 degrees. Cover a sheet pan with foil and spray the foil with pan spray. Put the salmon on the sheet pan, skin side down, spacing them apart you have more than one piece. Drizzle the top of the pieces with the provided extra virgin olive oil and place in the oven. Cook the salmon for 5 to 6 minutes until warmed through.

If you would like the salmon cooked up to medium, medium well, or well done, increase the cooking time, either in the pan or the oven, by an additional minute for each level of doneness.

Once everything is heated, spoon the squash puree onto the center of a dinner plate. Place the kale on top of the puree, flattening it a bit to serve as a base for the salmon. Put the salmon fillet on top of the kale and spoon the lemon pesto on top of the salmon and spoon some on the plate around the squash. Enjoy!

Chicken Dijonnaise:

Note that the chicken breasts are already completely cooked. To reheat the chicken, first remove them from the vacuum bag and blot dry with paper towels. Season the chicken with provided ground white pepper.

Preheat your oven to 350 degrees. Cover a sheet pan with foil and place the mushrooms and asparagus on opposite sides of the pan. Place the sheet pan in the oven.

While the vegetables are heating, place a nonstick pan over medium high heat and add the supplied butter and extra virgin olive oil to the pan. Once the butter has melted and is bubbly. Carefully place the chicken breasts in the pan, skin side down, and cook for 4 to 5 minutes. Flip the chicken over and cook an additional minute. While the chicken is cooking, heat the sauce in its container in the microwave for 2 to 3 minutes. Stir well after heating.

You can also reheat the chicken in the oven. Wrap the chicken with the butter and olive oil in foil, place on a sheet pan, and heat in a 350 degree oven until warmed through, about 10 to 12 minutes. After the chicken has been in the oven 5 to 6 minutes, put the pan with the mushrooms and asparagus in the oven and take it out once the chicken is heated.

When everything is hot, put the asparagus in the center of a dinner plate and put the mushrooms just to the side of the asparagus. Place the two chicken breasts on the asparagus on the opposite side from the mushrooms so that the bottom two-thirds or so of the chicken is resting on the plate. Spoon the sauce over the chicken and sprinkle the minced chives over the top of the food. Enjoy!

Beef Filet Mignon:

Note that the filet is already cooked to the rare stage. The filet can be reheated either in a pan on the stovetop or in the oven. First, remove the filet from the vacuum bag and blot dry with paper towels. Season the steak on both sides using the provided Kosher salt and ground black pepper.

If using a pan, place a skillet or saute pan on a burner at medium high heat. Turn your oven hood vent on. Add the provided canola oil to the pan. When you see shimmer or waves in the pan, using tongs carefully place the steak in the pan. Allow the steak to sear for 4 to 5 minutes. Flip the steak using tongs and cook an additional 1 to 2 minutes. Turn off the heat and place the compound butter on top of the steak.

If using the oven, preheat the oven to 450 degrees, place the steak on a foil covered sheet pan and drizzle the steak with the provided canola oil. Place in the preheated oven for 5 to 6 minutes, until heated. Top with the compound butter and leave in the oven for about 30 seconds.

If you want the steak cooked up to a different temperature, like medium rare, medium, medium well, or well done, increase the cooking time by one minute for each temperature level.

The potato can be reheated in the oven or in the microwave. To reheat the potato in the oven, place the foil wrapped potato in a preheated 450 degree oven for about 10 minutes. If using the microwave, remove the potato from the foil and wrap the potato in a wet paper towel and use one minute intervals on high heat for about three minutes.

Once everything is heated, put the steak, with the butter on top, in the center of a dinner plate and put the potato to the side of the steak. Cut the potato in the center and push the end towards each other the open up the potato. Season and dress the potato as desired. Enjoy!

Peanut Butter Pie:

To serve, either place the sauce in the middle of a small plate and then place the pie slice on top of the sauce, in a circle, in a spiral, do the chef swoosh, go crazy. Spread the candied peanuts over the pie and the plate. Enjoy!

Pecan Praline Bread Pudding:

The bread pudding can be heated in the microwave or the oven (although I prefer the bread pudding cold and the sauce warm, but that’s just me). If using the microwave, place the bread pudding in the center of a small plate and cover with plastic wrap. Microwave at high power for 1 ½ to 2 minutes until hot. Carefully remove the plate from the microwave, as it will be hot. If using the oven, put the bread pudding into a preheated 350 degree oven on a foil lined pan for 5 to 7 minutes until heated through.

Heat the sauce in the microwave in its container in one minute intervals at medium heat until warmed through. The sauce may look or become separated, but that is normal. Stir the sauce well once warmed. Spoon or pour the sauce over the bread pudding anf top with candied pecans. Enjoy!