Bay Leaf Cocktail

1 large or 2 small fresh bay leaves---don't even think of using dried ones


1 heaping teaspoon natural sugar or "sugar in the raw"

2 ounces vodka


1 ounce fresh lime juice

1 egg white, beaten


1 ounce sugar water.



With a mortar and pestle grind the bay leaf with the sugar until the bay leaf is almost powdered. Place in a cocktail shaker with the vodka, lime juice, egg white, and sugar water. Shake with ice cubes and strain into an ice filled highball glass.

Bay Leaves

Description: A whole leaf of the laurel tree, ranging from 1 to 3 inches in length and from 1/2 to 1 inch in width. The leaves are silvery-green in color and impart a flavor that is fragrant, sweet and aromatic with just a slightly bitter taste.

Available in whole or ground form.

Uses: Meat and vegetable stews, casseroles, pot roast, vegetables, beans, ham, curry stews, fish chowders, BBQ ribs, meat and fish sauces and pasta sauces

Monarch Advantage: Bright green whole leaves

Description Pack Size A Code P Code MSG Kosher
Bay Leaves, Whole 2 oz. 2353068 203847 No OU
Bay Leaves, Whole 12 oz. 316950 085082 No OU

Basil

Description: A dried leaf of the basil plant, this product is one of the most popular culinary herbs. The flavor is rich with sweet, minty notes with a touch of anise-like flavor. Available in whole or ground form.

Uses: Any Italian dishes, pesto’s, spaghetti sauces, tomato sauces, pizza, herbed bread, stuffing’s, cheese spreads, chicken, fish, beef, vegetables.

Monarch Advantage: Cleaned, sterilized and inspected for high quality leaves that offer bright green color and distinct flavor

Description Pack Size A Code P Code MSG Kosher
Basil, Ground 13 oz. 2533925 203842 No OU
Basil, Whole 5.5 oz. 5538236 203845 No OU
Basil, Whole 26 oz. 897868 208747 No OU
Basil, Whole 6 lbs. 593855 207765 No OU

Arrowroot

Description: Arrowroot is a powdered starch from the arrowroot plant. It is a popular base for cream sauces and clear and delicate glazes, as it leaves a translucent appearance when it thickens. It is a substitute for cornstarch.

Uses: Sauces, gravies, glazes, use in place of cornstarch or flour

Monarch Advantage: Colorless, thickens quickly

Both arrowroot powder and cornstarch are starch thickeners, powders used to give body to pie fillings, puddings, gravies and sauces without adding their own flavor. But they each have their pros and cons.

Arrowroot is a good thickener for an acidic liquid. (Cornstarch loses potency in acids.) Arrowroot is also a good choice if your sauce is mildly flavored. It holds up well to freezing, which cornstarch does not. When you're looking for a high-gloss finish, use arrowroot.

On the downside, it's more expensive than cornstarch, and it's not a good choice for sauces or gravies with dairy products: They turn slimy.

To thicken with arrowroot powder: Mix it with an equal amount of cold water and then whisk it into your hot liquid for about 30 seconds.


Description Pack Size A Code MSG Kosher
Arrowroot Powder 18 oz. 5352828 No OU

Monarch Spices

Although spices represent less than 1% of food cost, they account for about 75% of the flavor!

For less than a few cents per serving, Monarch Spices provide added flavor and increased value.

Monarch sources over 100 products including over 30 seasoning blends from Global sourcing partners, ensuring a consistent product with no seasonal variability!

Monarch stands for quality
*Raw products tested prior to arrival at manufacturing facility
*Manufacturing facility adheres to FDA, ASTA, HACCP, GMP and internal QC standards
*Metal detectors on every line
*Spices are cleaned and sterilized using ETO (Ethylene Oxide)
*Processing facility has received AIB “superior” score

Cryogenic Milling
Three components that deteriorate spices in standard ambient milling procedures are heat, light and moisture

Monarch uses a unique Cryogenic Milling procedure:
*Liquid nitrogen is used to cool product and mill head to as low as - 120° F while grinding
*Cryogenic Milling maintains more volatile oils (flavor & aroma) in spices and a more consistently ground product

Advantages:
*Increased flavor strength offers a cost cutting advantage for the operator – lower usage levels can be used in food preparation
*Since we start with higher volatile oils, shelf life is often increased as well

Allspice # 6352801

Allspice has a flavor reminiscent of cloves, cinnamon and a hint of nutmeg. Even though its name suggests a mixture of spices, allspice is a single berry from the Jamaican bayberry tree. Its heavy sweetness lends allspice a great deal of versatility. Whole, it is used in poached fish stock, vegetable and fruit pickles, and for wild game. Ground, it is found in spice cakes, puddings, cookies, gravies, bbq suace and is a key ingredient in Caribbean jerk dishes. It is often used in German sausages and is so common in English baking that it's sometimes known as English Spice.

Allspice contains a small amount of eugenol, the essential oil that gives cloves their strong, distinct flavor. Since eugenol is both warming and anti-microbial, Russian soldiers in the Napoleonic War of 1812 put allspice in their boots to help keep their feet warm and alleviate odor. This practice carried into the men's cosmetic industry, so that today the scent of allspice is often found in men's colognes.

• Description: Ground Allspice is the dried, ground berry of an evergreen tree. It is reddish-brown in color and has a pleasantly fragrant aroma. The name reflects the blended tastes of cloves, cinnamon and nutmeg.

• Uses: Cakes, cookies, pies, desserts, meatloaf, pork, BBQ sauce

• Monarch Advantage: Well blended, uses high quality cinnamon

• Cutting Tip: Best cut in cookies or pies