Semla

Number of portions: 16 servings

Size: 5 oz

Cost per portion: $0.31

Ingredients
(serves 15)

Selling Price: $6.99

Recipe Quantity (EP)

Weight
Milk

Volume

Cost

Count

16 fl oz

Total Cost

APC/Unit

Yield %

EPC/Unit

$0.02/fl oz

100%

$0.02/fl oz

$0.34

Active Dry Yeast

.25 oz

$0.16/oz

100%

$0.16/oz

$0.04

AP flour

24 oz

$0.01/oz

100%

$0.01/ oz

$0.24

Sugar

5 oz

$0.04/oz

100%

$0.04/oz

$0.20

Cardamom

.07 oz

$4.78/oz

100%

$4.78/oz

$0.33

$0.07/fl oz

100%

$0.07/fl oz

$1.12

$0.11/oz

100%

$0.11/oz

$0.06

$0.11/egg

100%

$0.11/egg

$0.22

Heavy Cream
Baking Powder

16 fl oz
.57 oz

Egg

2 egg

Unsalted Butter

5.328 oz

$0.15/oz

100%

$0.15/oz

$0.80

Marzipan

5 oz

$0.26/oz

100%

$0.26/oz

$1.30

Total Cost

$4.65

Per portion

$0.31

Food Cost Percent: 4.4%

Semla
Serves:15-5 ozbuns
Yield: 76.218 oz
Ingredients:

2 eggs
2/3 cup butter, melted
1 1/2 cups warm milk
1 envelope active dry yeast
5 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup all-purpose flour
4 teaspoons baking powder
1/2 cup milk, or as needed
5 ounces marzipan
2 cups whipping cream
2 tablespoons white sugar

Directions:
1 In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Meanwhile,
. sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk
mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
2 Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like
. smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40
minutes.
3 Preheat oven to 375 degrees F (190 degrees C).
.

4 Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room
. temperature.
5 Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns,
. leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with
milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.
6 Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on
. top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar

Swedish Meatball Sliders

Number of portions: 8 servings
Cost per portion: $1.04
Ingredients (serves 8)

Recipe Quantity (EP)

Weight
Bread crumbs

Size: 11 oz
Selling Price: $10.99
Cost

Volume

Count

2 oz

Total
Cost

APC/Unit

Yield %

EPC/Unit

$0.12/oz

100%

$0.12/oz

$0.24

Heavy Cream

2 fl oz

$0.07/fl oz

100%

$0.07/fl oz

$0.14

Olive Oil

1 fl oz

$0.15/fl oz

100%

$0.15/fl oz

$0.15

$0.19/lb

88%

$0.22/lb

$0.04

Red Onion

1 count

Ground Beef

1.5 lbs

$1.57/lb

75%

$2.09/lb

$3.14

Honey

1.5 oz

$0.12/oz

100%

$0.12/oz

$0.18

$0.11/egg

100%

$0.11/egg

$0.11

$0.15/oz

100%

$0.15/oz

$2.63

Egg
Unsalted Butter

1 egg
17.5 oz

Chicken Stock
Lingonberry Preserves

8 fl oz
2 oz

Vinegar

1 fl oz

$0.06/fl oz

100%

$0.06/fl oz

$0.48

$0.31/oz

100%

$0.11/oz

$0.62

$0.02/fl oz

100%

$0.02/fl oz

$0.02

Flour

18 oz

$0.01/oz

100%

$0.01/oz

$0.18

Baking powder

1.07 oz

$0.11/oz

100%

$0.01/oz

$0.12

Salt

.44 oz

$0.01/oz

Milk

12 fl oz

$0.02/fl oz

$0.01
100%

$0.02/fl oz

$0.24

Total Cost

$8.30

Per portion (3 sliders per portion)

$1.04

Food Cost Percent: 9.4%

Swedish Meatball Sliders

Serving: 8- 11 oz portions (3 sliders)
Yield: 94.51 oz
Ingredients:

1 cup dry breadcrumbs

1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1.5 lbs ground beef
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
1 cup chicken stock
1/4 cup lingonberry preserves
18 oz flour

1.07 oz baking powder

12 fl oz milk

Directions:
Meatballs-Combine the breadcrumbs and heavy cream in a small bowl, stir in with a fork until all the crumbs are
moistened. Set aside.
Heat the oil in a small skillet over medium heat. Add the onion and saut for about 5 minutes, until softened. Remove
from the
heat.
Season meat w/ salt and pepper to taste. Add the bread crumb-cream mixture and mix well. With wet hands (to keep
the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly
moistened with water. You should have about
24 meatballs.
Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning
frequently, for about 7 minutes, until browned on all sides and cook through. Transfer the meatballs to a plate, and
discard all
but 1 tablespoon of fat from the skillet.
Sauce
Return the skillet to the heat, whisk in the stock, cream, lingonberry preserves and bring to
a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and
simmer for
about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Top with lingonberries.
Biscuits: cut butter into flour and salt. Add milk. Roll out and cut into 24 biscuits. Bake at 350 for 18-20 minutes.

Ingredients
(serves 7)

Recipe Quantity (EP)

Weight
Pork Loin

Volume

Count

2.5 lb

Lemon
Olive Oil

Cost

1/2
1.5 fl oz

Total Cost

APC/Unit

Yield %

EPC/Unit

$1.69/lb

75%

$2.25/lb

$5.63

$0.10/lemon

45%

$.22/lemon

$0.11

$0.15/fl oz

100%

$0.15/fl oz

$0.23

Honey

3 oz

$0.12/oz

100%

$0.12/oz

$0.36

Walnuts

8 oz

$0.30/oz

100%

$0.30/oz

$2.40

Unsalted Butter

1 oz

$0.15/oz

100%

$0.15/oz

$0.15

Brown Sugar

.66 oz

$0.06/fl oz

100%

$0.06/fl oz

$0.48

$0.10/ea

78%

$0.13/ea

$0.52

$0.09/oz

100%

$0.09

$0.54

Granny Smith
Apple
Goat Cheese

4 ct

6 oz

Total Cost

$10.42

Per portion

$1.49

Apple, Walnut, Goat Cheese Stuffed Pork Chops

Number of portions: 7 servings

Size: 9 oz

Cost per portion: $1.49

Selling Price: $18.99

Food Cost Percent: 7.85%

Apple, Goat Cheese & Pecan-Stuffed Pork Chops

Servings:7-9 oz portions
Yield: 64.66

INGREDIENTS:

2.5 pound Half Pork Loin

6 cups water, divided

1/2 lemon, juiced
1/4 cup Berryhill Honey
1 cup Walnuts
2 tablespoons Unsalted Butter
4 Granny Smith apples, thinly sliced
2 tablespoons Brown Sugar
6 ounces Plain Goat Cheese Log, crumbled
3 tablespoons Olive Oil

DIRECTIONS:
1. Slice the pork loin into 1-inch thick chops.
2. In a medium pot, bring 4 cups water, lemon juice, honey and 1/2 teaspoon salt to a boil for 2 minutes.
3. Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops,
brine overnight.
4. Preheat oven to 350 degrees F. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
5. For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, 1/4 teaspoon salt and
1/4 teaspoon pepper. Saute until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat
cheese.
6. Remove the chops from the brine.
7. Slit each chop horizontally to create a large hole for the stuffing.
8. Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
9. In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
1 Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160 degrees F.
0.

Ostkaka

Number of portions: 7 servings

Size: 7 oz

Cost per portion: $0.42

Selling Price: $6.99

Ingredients (7
servings)

Recipe Quantity (EP)

Weight
Half & Half

Volume

Cost

Count

16 fl oz

Sugar

8 oz

Total Cost

APC/Unit

Yield %

EPC/Unit

$0.05/fl oz

100%

$0.05/fl oz

$0.81

$0.04/oz

100%

$0.04/oz

$0.32

Almond Extract

.08 fl oz

$0.40/fl oz

100%

$0.40/fl oz

$0.03

Vanilla Extract

.33 fl oz

$0.24/fl oz

100%

$0.24/lb

$0.08

$0.07/oz

100%

$0.07/oz

$1.12

$0.11/egg

100%

$0.11/egg

$0.55

Cottage Cheese

16 oz

Egg

5 eggs

Food Cost Percent: 6%

Total Cost

$2.91

Per Portion

$0.42

Ostkaka
Serves:7-7 oz slices
Yield: 50.41 oz

Ingredients:

5 eggs
2 cups half & half
2/3 -1 cup sugar
1/2 teaspoon almond extract
2 teaspoons vanilla extract
2 cups cottage cheese

Directions:
1. Preheat the oven to 325F (160C).
2. Whisk eggs, half & half, sugar, and extracts in a large bowl until well blended. Add the dry curd cottage cheese and mix well.
Pour into an ovenproof baking dish and bake in the center of the oven for 1-1 1/2 hours until a knife comes out clean. The baking
time is dependent on the size of the baking dish you use. I use a 7 souffle dish and nearly always bake it for the longer amount
of time so I get the chewy bits on the top. Just keep an eye on it so it doesnt get too brown or dried out.
3. Serve

Ingredients (2
portions)

Recipe Quantity (EP)

Weight

Volume

Cost

Total Cost

Count

APC/Unit

Yield %

EPC/Unit

Scallops (Raw)

$0.37/ea

100%

$0.37/oz

$1.48

Shrimp, Bay, 150200

20

$0.04/ea

100%

$0.04/ea

$0.80

$0.15/fl oz

100%

$0.15/fl oz

$0.05

(Cooked)
Olive Oil

.33 fl oz

Alfalfa sprouts

.07 oz

$0.10/oz

100%

$0.10/oz

$0.01

Horseradish

.16 oz

$0.07/oz

100%

$0.07/oz

$0.01

$0.10/lemon

45%

$.22/lemon

$0.11

Lemon

1/2

Unsalted Butter

1.5 oz

$0.15/oz

100%

$0.15/oz

$0.23

Dill

.03 oz

$1.11/oz

100%

$1.11/oz

$0.03

White Bread

2 oz

$0.09/oz

100%

$0.09/oz

$0.18

$0.10/ea

78%

$0.13/ea

$0.13

Granny Smith
Apple

Total Cost

$3.03

Per portion

$1.52

Swedish Ceviche
Number of portions: 2 servings

Size: 5.75 oz

Cost per portion: $1.52

Selling Price: $9.99

Food Cost Percent: 15.21%

Swedish Ceviche
Servings- 2-5.75 oz portions
Yield: 11.9 oz
Ingredients

Ceviche:
4 thinly sliced scallops

20 peeled fresh cooked shrimps

1 Granny Smith apple, diced

1 tablespoon alfalfa sprouts

1 teaspoon finely grated fresh horseradish

lemon: juice and zest

2 teaspoons olive oil

Croutons:

2 slices white bread, cut into small pieces

1 tablespoon butter

1 teaspoon dill, finely chopped

Instructions
Ceviche:

Combine all ingredients in a bowl and season with salt and black pepper. Marinate for 10 minutes.
Croutons:
Fry the bread in butter until golden brown. Drain on kitchen paper then toss with the dill.
Presentation:
Divide the ceviche between 2 ramekins or cocktail glasses and sprinkle with croutons.

Taglietelle with Wild Rabbit Ragout and Parmesan di Pienza

Number of portions: 6 servings

Size: 10.5 oz

Cost per portion: $2.50

Selling Price: $18.00

Food Cost Percent: 13.89%

Ingredients (serves 5)

Recipe Quantity (EP)

Weight

Volume

Cost
Count

Total Cost

APC/Unit

Yield %

EPC/Unit

Carrots

5 oz

$0.02/oz

82%

$0.024/oz

$0.12

Celery

2.75 oz

$0.08/oz

75%

$0.11/oz

$0.30

Parsnip

4 oz

$0.14/oz

82%

$0.17

$0.68

Garlic

.05 oz

$0.10/oz

93%

$0.11/oz

$0.01

Olive Oil

6 oz

$0.15/fl oz

100%

$0.15/fl oz

$0.60

Butter, Unsalted

4 oz

$0.15/fl oz

100%

$0.15/fl oz

$1.12

Rabboit Loin

10 oz

$0.50/oz

48%

$1.03/oz

$10.30

Bacon

.33 oz

$0.19/oz

40%

$0.47

$0.16

Cremini Mushroom

.33 oz

$0.16/oz

97%

$0.165/oz

$0.55

Red Wine

10 fl oz

$0.07/fl oz

100%

$0.07/fl oz

$0.70

Beef Stock

13.33 fl oz

$0.01/fl oz

100%

$0.01/fl oz

$0.15

$0.01/oz

100%

$0.01/ oz

$0.02

$0.15/floz

100%

$0.15/floz

$0.03

$0.11/egg

100%

$0.11/egg

$0.22

AP Flour

2.35 oz

Olive Oil

.2 fl oz

Eggs

2 eggs

Semolina Flour

1.32 oz

$0.02/oz

100%

$0.02/oz

$0.03

Parsley

0.17 oz

$0.25/oz

76%

$0.32/oz

$0.05

Parmesan Cheese

2 oz

$0.28/oz

100%

$0.28/oz

$0.56

Total Cost

$15.60

Per Portion

$2.60

Tagliatelle with Rabbit Ragout and Pecorino di Pienza

Serves: 6-10.5 oz portions
Yield: 65.83 oz
Ingredients:

2 carrots, diced
1 celery stalk, diced

1 onion, diced
1 parsnip, diced
1 garlic clove, minced
cup olive oil, divided
cup butter
10 oz cubed rabbit loin
1/3 oz bacon
1/3 oz cremini mushrooms
1 cups (310 ml) red wine
1 2/3 cups beef stock
2 eggs
2.35 oz AP flour
.2 fl oz olive oil
1.32 oz semolina flour
2 tbsp flat leaf parsley, chopped
Parmesan cheese

Directions:
1. In a Dutch oven, cook the vegetables in some olive oil and butter.
2. Add the rabbit meat and cook until golden brown. Taste, and then season with salt and pepper.
3. Add the bacon and mushrooms.
4. Add red wine and let the wine reduce. Add the veal stock and let it come to a boil.
5. Cover pot and place in a preheated 285F (140C) oven for approximately 2 hours, or until the meat has softened.
6. Combine flours and eggs to make fresh pasta, roll into sheets and cut into strips for taglitelle shape, Cook for 2-3 minutes
7. When the ragout is ready, toss it with cooked tagliatelle pasta, freshly chopped parsley mixed extra virgin olive oil.
8. Season with salt and pepper and garnish with parmesan.