Chef Kira’s recipe for Quatre Épieces Pumpkin Tartlets


15                   Frozen Tartlet Shells
48 grams      Egg, Large
186 grams    Canned Pumpkin Pie Filling (or Pumpkin Puree – this will make the filling less sweet-)
53 grams       Sugar
Pinch              Salt
2.5 grams      NWF Quartre Épices Seasoning Blend
190 grams     Evaporated Milk


Preheat oven to 425F.  Place tartlet shells on a cookie sheet.

In a bowl, whisk together the remaining ingredients just until smooth.  Portion filling, dividing it equally,  into tartlet shells.

Bake at 425F for 10 minutes and then reduce oven temperature to 350F and cook for another 10 to 15 minutes or until filling is just set and pastry is golden.

Cool completely before serving.

Optional: Serve with a dollop of whipped cream and *spiced caramel drizzle (*mix caramel sauce or dulce de leche with some NWF Quartre Épices, to taste).

Posted in: Uncategorized

Leave a Comment (0) →

Chef Kira’s recipe for Preserved Lemon & Harissa Stuffing


2 grams        Olive Oil
115 grams    Unsalted butter, melted, divided
135 grams    Yellow or white onion, diced
85 grams      Carrot, scrubbed, diced
65 grams      Celery, rinsed, diced
130 grams    Fennel, rinsed, diced
5 grams         Garlic, minced
515 grams    Brioche, *stale & dry, cubed
50 grams      Preserved lemon, rinsed well, seeds removed, finely diced, using zest and flesh
75 grams       Raisins
15 grams      Parsley, flat or curly, cleaned, chopped
3 grams        NWF Herbes de Provence Seasoning Blend
4.5 grams    NWF Harissa Seasoning Blend
350 mL        Chicken broth, divided (more if needed)
To Taste       Salt & Pepper
2                    Eggs, Whisked


Preheat oven to 325F and grease a 9 x 13” baking dish.

Add oil and 30 mL of the butter to a large pan over medium heat.  Add onion, carrot, celery, and fennel, and cook, stirring occasionally for about 5 minutes or until carrot is beginning to soften.  Add garlic and continue to cook until fragrant, 1 or 2 minutes.  Remove from heat and let *cool.  To speed cooling, spread out on a parchment paper-lined cookie sheet.

Place brioche cubes in a large bowl and add cooled vegetable mixture, preserved lemon, raisins, and parsley.  Stir gently to combine.  Sprinkle with both seasoning blends and stir again to combine.

Drizzle remaining butter and 250 mL chicken broth over bread mixture and stir gently to combine, adding more broth if necessary, to moisten.  Taste and correct seasoning as desired with salt and pepper.

Add 100 mL broth to eggs and combine.  Pour over bread mixture and stir gently just to combine. Add extra broth, if required to moisten.  Transfer mixture to baking dish.  Cover with foil and bake for 30 minutes.  Uncover and bake another 10 to 15 minutes or until centre temperature reaches 165F.

TIPS: *If using fresh brioche, dice 750 g and dry out cubes, in a single layer, in a 250F oven for about 1 hour.


Posted in: Recipes

Leave a Comment (0) →

Essential Worker Vaccination Event in Chicago


Newly Weds Foods held a COVID-19 vaccination event on Saturday, March 20th at the Chicago facility. This was organized through a City of Chicago partnership with Walgreens to provide vaccinations at the workplace. Over 300 essential workers received their shots throughout the day at scheduled appointments. Newly Weds Foods would like to extend its appreciation to the City of Chicago and Walgreens for making this possible.

Posted in: Uncategorized

Leave a Comment (0) →

Dave Thomas Foundation for Adoption Acknowledgement

Newly Weds Foods believes in the importance of family and that offering adoption benefits to our employees makes perfect sense and is the right thing to do.

That is why we are honored to be included on the 14th annual list of Best Adoption-Friendly Workplaces from the Dave Thomas Foundation for Adoption. Congratulations to all the organizations on this year’s list and it is a privilege to be recognized with so many other industry leaders for this distinction.

Without corporate support, many potential parents would not be able to adopt because of the significant costs associated with the process. An organization’s support for adoption provides a direct payback for children in need of parents and, families who are willing to open their hearts and homes. Employers have the opportunity to create an adoption-friendly culture and celebrate the families formed as the direct result of thoughtful adoption policies. In addition to helping offset some of the financial burdens, employers can accomplish this by instituting flexible work and time off schedules as well as offer post-adoption resources for new parents. It is also good to make adoption education available for those who are interested but don’t know where or how to begin.

Newly Weds Foods has a great appreciation for all families, no matter how they came to be. That is fostered in our corporate culture of mutual respect for all individuals. Each day our staff owns what they do, and empowers others around them to do the same. Communicating new ideas or a better way to do something is supported and welcomed. All employees are treated like family whether hourly or salaried and every member of management supports an open-door policy to encourage and maintain this kind of work environment.

Posted in: News

Leave a Comment (0) →

31 Days of Sauces

National Sauce Month March 2020

To celebrate National Sauce Month in March, we highlighted Newly Weds Foods expansive capabilities in this product category. Whether in liquid form or as a dry seasoning base for third party hydration, Newly Weds can create completely customized sauce blends to meet specific customer requirements in application, visual appeal, flavor and overall quality.

From the product profiles created by our Culinary Team and showcased on social media, we hope you came away with a good sense of what Newly Weds Foods can deliver in this arena and, by the availability of a “favorite quote” option, learned a little bit of what others thought of the sauces. This provided for a closer look as well as a well-rounded view.

Check the gallery below and get to know our sauces just a little better.

Posted in: News

Leave a Comment (0) →

Newly Weds Foods Adds To Its Liquids Manufacturing Capabilities

Chicago, Illinois (6/5/19) – Global food ingredients company Newly Weds Foods, Inc.
announces the acquisition of U.K based Jigsaw Foods Ltd, a leading manufacturer of sauces
and butters. Jigsaw currently operates out of its primary facility in Shirebrook,
Nottinghamshire as well as a second location in Lanham, Maryland (US) providing
customized products including sauces, butters, dressings and spreads to all types of food
manufacturers and food service operators across the UK and US. The Jigsaw Foods
operation joins existing Newly Weds Foods UK sites located in Ossett, Banbury and Corby.

Charles T. Angell, President of Newly Weds Foods said, “The addition of Jigsaw Foods is
one more step in Newly Weds Foods strategy to grow the company’s global portfolio of liquid
product capabilities. Along with the acquisition of liquids manufacturer Mullins Food Products
just 18 months ago, Newly Weds is positioning itself very well to meet the needs and
expectations of customers wanting to take advantage of this exciting flavor forward

Headquartered in Chicago, Newly Weds Foods is a leader in the production of food coatings,
seasonings, sauces and functional ingredients for the food processing and food service industries. In
addition to 17 North American manufacturing facilities, Newly Weds now has 11 plants throughout the
UK, China, Australia, Thailand, the Philippines and New Zealand with 1 location in India soon to come
on line. All support customers in over 80 countries.

Posted in: Uncategorized

Leave a Comment (0) →

Around the World with Pie

On March 14, 2019, Newly Weds Foods celebrated Pi Day by going Around the World with Pie.  As a global company, our culinary team was up for the task to show and tell us what pie is where they are from.

Our first stop was Australia, where Chef Hayden provided a short history of pie in his country, as well as a delicious recipe.

Pie is a staple food in Australia especially when attending a sporting event. They are eaten with a healthy amount of tomato sauce added to the top. This is affectionately called a “dead horse (tomato sauce) with dogs eye(pie)”

The pie arrived in Australia with the first colonists. Pies were on the menu of Sydney’s first official banquet held to celebrate King’s birthday in June 1788, although what they contained is not recorded. 

While the classic Aussie pie is just pastry, meat and gravy, in New Zealand these ingredients are often supplemented by cheese.  The steak and cheese pie warrants its own category in their official pie awards. Encountering a puddle of molten cheese at first bite would surely add a new degree of difficulty to the already-tricky feat of consuming a pie without dribbling the contents down the front of your clothes.

In Sydney in the 1840s, one pie seller, William King, became famous as the ‘flying pieman’. His bizarre obsession was performing amazing feats of ‘pedestrianism’. In one instance, he was seen to sell pies to passengers boarding the steamer for Parramatta, and then run 18 miles to offer the remaining pies to the same passengers as they disembarked at their destination.

From the mid-1850s, pies became a staple of the refreshment rooms that sprang up to cater for passengers on the expanding railway network. Horse-drawn pie carts became fixtures on Adelaide streets and, around the 1890s that South Australian specialty, the pie floater appeared. The upside-down pie floating in a puddle of pea soup continues to fascinate or perhaps horrify those who haven’t grown up with the concept.

In 2015, we were asked by one of Australia’s leading Pie manufacturers to provide them with a spice core for a Thai green curry pie. They had already signed off on a recipe however, after a very successful presentation they asked us to look at it and offer some feedback.

After reviewing the recipe and highlighting some issues they gave us a week to submit a sample. We did this and have been selling them our version of the product for approx. 2 years. Along with an authentic Thai green curry spice core we persuaded the company to include fresh vegetables to add to the authenticity.


For our next stop, we went to Beijing, China to see Chef Z. Traditional Chinese meat pie provides a crispy wrapper and savory filling. There are in fact many types of meat pie popular across the country. The fillings differ from one house to another. You can use pork, lamb, or beef. Chef Z decided upon Beef & Shallots for this delicious pie.


From China we made our way over to the UK, where Pie is taken very seriously. Chef Adam and Chef Chris did not disappoint with their write up of the history of Pie as well as their recipes.

The Life of Pi(E)

Topped with mashed or sliced potato or encased in short crust or flaky pastry, the Great British pie is as synonymous with British culture as fish and chips. As simple as your favourite flavour may seem, pies have a history as rich as their filling. Ingredients enclosed in a wrapper and baked have been in the cook’s repertoire since the Neolithic period nearly 10,000 years ago.

However, these early recipes were not exactly what we would expect to see today. Pie-like dishes were eaten by the Egyptians who cooked their fillings in papyrus. These “crusts” were not for eating and simply used to protect and steam cook their contents. The idea of some sort of filling in a rudimentary pastry made from flour and oil originated in Rome where flour (though poor quality) and olive oil were in abundance. Rye dough filled with goat’s cheese and honey is among the first documented pie recipes from Roman writers.

The European pie’s development, as with many dishes, came down to ingredients that were plentiful locally. In northern Europe, olive oil was harder to come by, and considered a luxury and therefore a little too rich for such a thrifty dish. Cooks in this area favoured solid fats like butter and lard; using these created a mouldable pastry that could be rolled and the pie, as we know it, was born.

The earliest versions of “Pyes” were commonly filled with a variety of meat and were savoury. Pies were a way of making a hearty dish with limited utensils. They were easy to store, simple to cook and easy to carry; you could call them the original Tupperware. Cornish pasties are widely believed to be the first real ‘on the go’ meal. Eaten by workers, in the fields and down in the mines, the crimped edge gave a handle with which to eat even with dirty hands. The crust would then be thrown away.

Pies were not just the food of the common man, they were also enjoyed by the nobility. The great chefs of the time competed to create lavish centrepieces for banquets where live birds, rabbits, frogs and even humans would pop out when the crust was cut. Queen Elizabeth I may have had simpler tastes: she is traditionally credited with inventing the cherry pie which is said to be her favourite.

Missionaries and explorers spread the concept of the meat-based pie across the globe. The English Pilgrims transported their recipes across the ocean to the North American colonies where they are still enjoyed, although Americans today favour sweet fruit pies such as apple, pumpkin and cherry. In WW2 the apple pie became a symbol of national pride in the United States where soldiers fought for “mom and apple pie”.

Whichever way you slice it, the humble pie has a long and interesting history, so we thought that we would honour this pastry delicacy by creating two recipes that are particularly close to our hearts (and stomachs).

Bon appétit

Stargazy Fish pie,

Stargazy pie is a traditional Cornish dish made of baked pilchards along with eggs and potatoes, covered with a pastry crust. The unique feature of stargazy pie is fish heads protruding through the crust, so that they appear to be gazing skyward. 

The dish is traditionally held to have originated from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock’s Eve to celebrate his heroic catch during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. The story of Bawcock was popularised by Antonia Barber’s children’s book The Mousehole Cat, which featured the stargazy pie. {Wikipedia}

This version sees delicious succulent langoustines topping out the baked potato mash covered fish pie.



Oxfordshire Game pie


From the UK we crossed the pond to Toronto, Canada, where Chef Kira brought the sweet side of pie to life with her Pumpkin Spice Tarte au Sucre (French Canadian Sugar Pie). Tart au Sucre is part of the culinary lexicon of Quebec, the 2nd most populous province of Canada.  Many of Quebec’s early settlers hailed from the West of France and brought with them a heritage of French cuisine.  The pie was originally made with maple syrup as maple trees are native to the region and brown sugar was scarce and costly.   Today, about 85-90% of all maple syrup produced in Canada comes from Quebec, and constitutes about 70% of the world’s supply, depending on the year and the weather conditions that affect the sap.  As sugar became more available, and affordable, the recipe was updated to utilize brown sugar.  The addition of pumpkin pie spice, while not traditional, adds a subtle warm spice note to the rich caramel flavour of the filling.

From Canada we went South of the Mason-Dixon line to Chef Jake in our Horn Lake, Mississippi location, where he made some Southern Fried Blueberry Pies. Originally called “Crab Lanterns” because of the slits used to vent the pies and the popular crabapple filling, this style of pie has been around in the Southern United States since 1770.

Next up was a hop, skip and a jump over to Arkansas to Chef Nick, who spiced things up with some Empanadas Gallegas. Gallega is the word used for things made in Galicia, a region in Northwestern Spain.

And our final stop around the world on pie day was the home of our corporate headquarters in Chicago, where Chef Jeff has whipped up another sweet treat: Almond Pear Pie.

If this post has inspired you to try your hand at any of our recipes, please post them and tag us on social media.

And of course, a big thank you to our Culinary Team.

Posted in: Culinary, Recipes

Leave a Comment (0) →

Belgium: Beyond the Waffle

Kathleen Harsh is a Chicago based bakery scientist. On a recent trip to Belgium, she visited a handful of bakeries and reported back on what she found. Belgium is probably best known stateside to be the home of the waffle but it’s really a hub of food creativity. It was a great educational adventure for her, with much learning to be shared with the company. What follows are her words on what she experienced.

Traveling brings many great joys, amongst them the opportunities to fully immerse oneself in the food of a different culture and to consider the unique offerings places from around the world bring to the table. Belgian food extends beyond the Americanized Belgian waffle to offering a true feast for the senses for every eating occasion. During a trip to Belgium this summer, I explored traditional Belgian bakeries, chocolate shops, and cookie shops that have perfected recipes over centuries of dedicated practices. Belgian cities are also a hub for creativity in food, so I seized the chance to check out innovative food concepts happening in bustling Antwerp and Ghent.

In a lively square in Antwerp, a fourth generation family run bakery founded in 1884 called Goosens draws crowds for everyday baked good staples. Its small storefront only has room to order, pay, and gawk in delight at the rows of stacked baked goods. Some of Goosens specialties include crusty sandwich bread, Danishes, and roggeverdommeke, a rye bread with raisins. Himschoot, a bakery in Ghent, has a similar set up showcasing muesli bread and dense chocolate bread packed with pieces of real Belgian chocolate.

Right next to Goosens in Antwerp, Philip’s Biscuits is a popular stop for traditional Belgian cookies such as speculoos. Speculoos cookies have a graham cracker-like taste profile with ginger and cinnamon notes and a short, crisp bite. Belgium pioneered the cookie butter that is gaining traction as a popular food trend in America by turning speculoos into a spread the consistency of creamy peanut butter. Speculoos spread can be found in Belgian grocery stores and served alongside Nutella and jams in breakfast buffets.

Another notable food destination in this Antwerp square is Mary Chocolatier. One can find delicious chocolate at every turn in Belgium, but Mary Chocolatier stands out as a Certified Supplier of the Belgian court. The fanciful shop has artfully displayed truffles and small chocolates that make the perfect gift or treat to oneself.

Waffles in Belgium are considered an indulgence, more akin to ice cream in America than the Belgian waffle we are all familiar with as a brunch and breakfast staple. That American breakfast food is referred to as the Brussels waffle in Belgium, and while that is certainly a delicious baked good, the Liege waffle deserves tremendous praise as well. Made with yeast, pearled sugar, and a higher fat content, the Liege waffle has a slight sour flavor from the fermentation and a denser, chewier texture with a crisp exterior from the pearled sugar caramelizing during the cooking and reheating process. As a luxurious end to an evening out, I enjoyed a Liege waffle topped with fresh chopped strawberries and a dizzying amount of Nutella purchased from a small cart off the canal in Ghent.

Another Belgian influence in America is the rise of Le Pain Quotidien restaurants, a bakery chain and fast casual restaurant that originated in Belgium. I stopped by a location in Ghent to admire the breads and pastries on display, which interestingly included a basket of hard boiled eggs to the right of the baguettes for a complete breakfast experience. Le Pain Quotidien had some unique offerings such as savory pastries and a dragon fruit and raspberry chiller. The latte was a perfectly refreshing alternative to coffee on a hot summer day with the added benefit of antioxidants from the fruits.

Fries are a staple in the Belgian diet, and they are frequently used as a base or the main course for many meals as pasta is to Italian food or rice is to Chinese food. Frituurs or fry shops are ubiquitous in Beligum, especially in the Flemish region where small towns have a frituur every few blocks. Frites Atelier Amsterdam is quick service restaurant that is capitalizing upon the Belgian fry popularity. This chain offers fries as a snack with a variety of dipping sauces such as classic mayonnaise, truffle, andouille, and béarnaise, as well as a full meal with a variety of saucy stews and curries as a topping. I stopped at the Antwerp location to have fries with stoofvlees, a traditional Flemish stew made with tender, rich meat and hints of mustard and beer, topped with mustard seeds and microgreens. The fries were crisped to perfection with a delightfully tender inside and a crunchy exterior due to a double frying method. This was my favorite meal during my time in Belgium!

Over in the university town of Ghent, I had the pleasure of stopping by another restaurant where the idea of a traditional Flemish dish has taken some contemporary twists. At Balls & Glory, you can order from an array of ground pork, chicken or meat substitute meatballs filled with a variety of creative fillings and lightly coated in breadcrumbs. The meatballs are served on top of a rotating flavorful salad or on top of stoemp, Belgian mashed potatoes with carrots and celery. This modernization of the Belgian affinity for meatballs lends itself well to a unique, satisfying meal occasion.

Ghent is a very Catholic city dating back to medieval times, and the city has such a staggering number of churches that many are currently up for sale. In an exciting new concept, a food hall called Holy Food Market has sprung up in a chapel from the 16th century. The design element is striking, with cathedral height ceilings, stained glass and beautiful architecture juxtaposed against modern design elements like black and white stained woodwork, marble countertops, statement indoor plants, and string lighting. Food halls have sprung up in the U.S. too such as Revival Food Hall in Chicago and Ponce City Market in Atlanta. Their popularity here stems from offering quick service, trend driven, and ethnic and regional food options to serve everyone’s pallets. The Holy Food Market follows a similar approach by offering 16 different food choices ranging from Malaysian, Abruzzo (regional) Italian, Russian, and vegetarian friendly options. Each food stand holds its own between the columns and arches with a bar in the center of the first floor, and the top floor has been converted into a club and lounge type area. I loved the blending of cultures and foods from around the world housed in a familiar yet modernized design, creating a new way to visit a picturesque European church.

During your next European adventure, consider stopping by Belgium for much more than just their waffles. The plethora of traditional treats Belgium has perfected over centuries coupled with new flavor and form combinations in non-traditional settings gives every traveler an opportunity to relish in Belgian cuisine.

Posted in: News

Leave a Comment (0) →
Page 1 of 20 12345...»