DOCSLIB.ORG

Finger Food | Coffee Breaks | Menus | Buffets | Beverages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

menus INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. *Rates valid from November 2010 INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR cold Matjes herring tartare on potato bread with apple chutney Shot of melon gelée with homemade lobster ice cream Pea crème brûlée with gambaretti Tomato gelée with basil and buffalo mozzarella Chanterelle pâté with onion bruschetta Frankfurter Grüne Soße (herb sauce) mousse with a quail’s egg Iced melon saté with thickened orange sauce Preserved white asparagus served with orange foam Smoked quail breast on apricot and pepper jelly Chicken galantine with blackcurrants €2.80 each 1 of 3 ▶ INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us spring / sUmmeR cold WARM Caipirinha salmon with green horseradish parfait Orange salmon soufflé with chorizo Savoury cauliflower confit with fresh crayfish tails Bell pepper crème brûlée served with green asparagus Grilled tuna with Indian mango chutney Frankfurt potato timbale with local goat’s milk quark Smoked Taunus trout praline on a dill biscuit Mini pizza with goat’s cheese Mini lamb carpaccio with tomato jam €2.80 each Beetroot petit fours with Argentinean roast beef and onion jam Canard de Barberie breast with enoki mushrooms and an Rabbit fillet coated in wild garlic with a pommery mustard dip Asian-style glaze Tandoori prawns on semolina biscuits €3.80 each Grilled scallop on fennel quiche Tuna saté with sweet chilli sauce River Main zander on Frankfurt-style potatoes and vegetables with a bacon and a herb vinaigrette Lamb saté with mint tomatoes and Greek yoghurt Caramelised duck breast with peach chutney Frankfurt-style braised veal tafelspitz with root vegetables €3.80 each ◀ 2 of 3 ▶ INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us spring / sUmmeR SWeet Rosemary curd with vanilla aroma Rose tartlet with lime-pistachio pesto Apricot and almond praline €2.80 each Woodruff crème brûlée Raspberry confit with crème fraîche White elderberry and raspberry mille feuille Lavender cake with strawberry salad €3.80 each ◀ 3 of 3 INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us autumN / winteR COLd Smoked fish with fennel jam Fish galantine with winter chilli jam Truffled winter leek parfait topped with a soft quail egg Artichoke chutney with green horseradish Calvados preserved apple with duck €2.80 each 1 of 4 ▶ INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us AutumN / winteR cold Spiced salmon with star anise, Asian pepper Smoked tuna medallion with ginger carrot and green horseradish and Swedish mustard sauce Scallop saté with chilli pumpkin Asian prawn served on lobster foam mousse Poached fin de claire oyster with red wine and shallot vinaigrette Caramelised scallop on pumpkin chutney Giant prawn with yellow pepperoni smoothie Tuna carpaccio with chilli and nut salad Autumn spiced salmon with shiso leaves and sweet radish Salmon trout tartare with caramelised carrot Pheasant truffle with Hokkaido pumpkin jam Venison saté served with a cinnamon pear Marinated venison fillet with fig chutney and a hint of vanilla €3.80 each Smoked quail with preserved pears and roasted walnuts Veal rolls with porcini cream cheese and rocket pesto Barberie duck breast with quince chutney and balsamic vinegar sauce Grilled aubergine with goat’s cheese and chestnut Steiermark pumpkin praline with white leek Croustini with Crottin de Chavignol cheese and pine honey Autumn vegetables in aspic with watercress purée ◀ 2 of 4 ▶ INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us AutumN / winteR warm Mini pizette with goat’s cream cheese, San Daniele ham Mini timbale filled with autumn mushroom sugo and rocket salad Winter cabbage tart with chanterelle duxelle Braised ox cheek with beetroot and onions in balsamic vinegar Potato timbale with goat's cheese and herb sauce Warm crab cake with trout sour cream Black salsify crème brûlée served with sweet pumpkin Swordfish saté coated with wasabi and nuts Brown-crusted goat’s cheese with pumpernickel Thai prawn with red curry and green mango €2.80 each Scottish lamb saté served on walnut polenta Venison scaloppini with fig and red apple Baked prawn ball with warm cucumber chutney Wild hare with salsify royale and warm cranberries Pancetta-wrapped prawn with sweet onion and pine nuts €3.80 each Perch medallion on lemon leek with thyme butter Warm pike tart with Riesling grape and roasted almonds Tuna saté served with lime and fresh ginger Venison saté with pears and winter cabbage Mini Scottish lamb chop with rosemary honey and thyme Truffled tafelspitz ragout with port shallots and blue potato crisp ◀ 3 of 4 ▶ INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us aUTUmN / wINTeR sweet Flambéed fig tartlet Quince crème brûlée Sweet pumpkin with rennet Viennese melange Brussels grape and almond tart Tonka beans royale on apple-quince tart Chestnut mascarpone served with rum cherries Spiced chocolate petit four with cinnamon sour cream topped with cracknel €2.80 each ◀ 4 of 4 INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages spring / sUmmeR | AutumN / winteR InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us COffee bReak selection SAVOURy €11.50 – IncludInG TEA AND coffee SeLeCtion; Tartlets with cheese, salmon and ham And A Choice of Any two SnACKS Which can be Hessian snacks, meatloaf, sausage SavouRy OR sweet. Bacon and cheese/vegetable and cheese quiche Spicy croissants Classic puff pastry snacks Sausage rolls Apéro tarts Bruschetta Mini wraps Vegetarian croissants Mini tarte flambée INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages savoury | sweeT (spring / sUmmeR) | sweeT (autumN / winteR) | ThemeD InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us SWEET (spring / sUmmeR) SWEET (autumN / winteR) Rhubarb cake Pear cake Strawberries with vanilla sauce Plums with vanilla sauce Strawberry tartlet Grape tartlet Strawberry milkshake Quince milkshake Warm apple cake with vanilla sauce Warm apple cake with vanilla sauce Cherry cake Cherry cake Cherry ragout with cream Orange-cranberry with cream Traditional Frankfurter Kreppel (sugar coated jam roll) Traditional Frankfurter Kreppel (sugar coated jam roll) Frankfurt-style French cruller Frankfurt-style French cruller Sweet croissants Sweet croissants Gooseberry cake Cranberry cake Cheesecake Cheesecake Local apple cake with cream Local apple cake with cream Mini Magnum ice cream break Mini Magnum ice cream break Mini Frankfurter Kranz Mini Frankfurter Kranz Frankfurt cabinet pudding with apple wine foam Frankfurt cabinet pudding with apple wine foam *Two items included in the coffee break selection INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs
Recommended publications
  • Hobbybäcker Tortenboden Rezept

    Hobbybäcker Tortenboden Rezept

    Rezept Hobbybäcker Tortenboden Für ungefüllte Torten und Igel-Kuchen 600 g Hobbybäcker Tortenboden-Backmischung 7 Eier 50 g Wasser 200 g Butter (cremig weich) zusammen 7 - 8 Min. schaumig aufschlagen und 200 g fein geriebene (geröstete) Mandeln unter die fertige Masse unterlaufen lassen. Füllmenge: 26 cm Formen ca. 750 g Bei ca. 190° C, ca. 35 - 40 Min. backen. Butter-Mandelbiskuit. Tortenboden hell 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 250 g Eier 30 g Wasser Schoko-Tortenboden 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 30 g Kakao gut untermischen 250 g Eier Apfel-Torte mit Tortenboden hell. 50 g Wasser Nuss-Tortenboden 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 50 g Nüsse geröstet, gemahlen untermischen 250 g Eier 30 g Wasser Die Masse 5 - 8 Min. locker aufschlagen, in die Form füllen und in den vorgeheizten Ofen schieben. Mit Ober- und Unterhitze bei 180 - 190° C, ca. 35 Min backen. Nuss-Nugat-Torte mit Nuss-Tortenboden. 500236 Hobbybäcker-Versand Inge Pinzer · Tel. 07306.925900 · Fax 07306.925905 · Internet www.hobbybaecker.de Rezept Hobbybäcker Tortenboden Dobostorte – Prinzregententorte Die Lieblingstorte der Münchner. Sie wurde dem Prinzregenten Luitpold gewidmet. Die ganz dünnen, einzeln gebackenen Dobos- böden werden mit Schokoladenbuttercreme zusammengesetzt. Die 7 Schichten stehen für jene 7 Kreise die zusammen das König- reich Bayern bildeten. Es gibt ja noch jede Menge solcher Geschichten. Fest steht, die Prinzregententorte wird immer noch zu fest- lichen Anlässen bevorzugt. Heute stellen wir Die fertige Prinzregententorte. unsere Version der Prinzregententorte vor. Dobosböden (8 Stück) 400 g Hobbybäcker Tortenboden 400 g Ei Zusammen ca. 10 Minuten flott aufschlagen.
  • Competition Rules & Regulations

    Competition Rules & Regulations

    CULINARY CHALLENGE COMPETITION RULES & REGULATIONS FHA-HoReCa 3 – 6 MARCH 2020 FHA-Food & Beverage 31 MARCH – 3 APRIL 2020 SINGAPORE EXPO FHA Culinary Challenge 2020 is part of: Supported by: Organiser: www.fhahoreca.com www.fhafnb.com and Regional Chefs Associations Information Updated as at 15 July 2019 CULINARY CHALLENGE CULINARY CHALLENGE COMPETITION RULES & REGULATIONS CULINARY CHALLENGE FHA CULINARY CHALLENGE In association with the World Association of Chefs’ Societies (WorldChefs) and supported by the Singapore Chefs ‘ Association (SCA) and regional chef’s associations, the FHA Culinary Challenge (FCC) is the arena for culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed judges approved by the WorldChefs. FHA Culinary Challenge – Patisserie Categories will kick off the programme at FHA-HoReCa from 3 to 6 March 2020 at Singapore Expo Hall 10, alongside other desserts and pastry activities. At FHA-Food & Beverage held from 31 March to 3 April 2020, the FHA Culinary Challenge will take place at Singapore Expo Halls 7 and 9 featuring the Individual Challenge, Apprentice Team Challenge, Gourmet Team Challenge, Singapore Cuisine Team Challenge and Young Chefs Skills Challenge, where individuals and culinary teams will showcase their creations under various categories of intense live action. REGISTRATION DETAILS Each competitor or team has to fill in the registration form and complete the payment process online available on www.foodnhotelasia.com. Registration Opening Date: 1 August 2019 Registration Closing Date: 30 September 2019 Confirmation of Participation by the Organiser: By 31 October 2019 Submission of Necessary Information/Document: By 30 November 2019 *Please refer to each of the competition/class for more information Acceptance is on a first-come-first-secured basis.
  • Apple Pie with Streusel Topping Makes One 10” Pie This Generously

    Apple Pie with Streusel Topping Makes One 10” Pie This Generously

    PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Apple Pie with Streusel Topping Makes one 10” pie This generously filled apple pie is adorned with a streusel topping AND pairs perfectly with a big scoop of vanilla ice cream. The cream cheese-based crust complements the apple and cinnamon flavors to perfection. Follow these directions that include a few key tips for making this delicious, well-filled pie. Cream Cheese Crust Ingredients: Streusel Topping Ingredients: 1-1/2 cups all-purpose flour 2/3 cup all-purpose flour 1 tablespoon sugar 1/2 cup packed brown sugar 1-1/2 teaspoons Kosher salt 1/2 teaspoon cinnamon 6 oz. cream cheese Pinch of salt 3/4 cup unsalted butter (1-1/2 sticks), well chilled 1/2 cup sliced almonds 4 tablespoons firm butter, plus 6 pats to top pie Filling Ingredients: 8-10 cups sliced Honey Crisp apples (about 5-6 large apples) 2 tablespoons lemon juice 1/2 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon Pinch of salt Directions: Prepare the Crust: The crust may be mixed by hand or with a food processor. Mixing by Hand: 1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed. 2a. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cubes for 15 minutes. 3a. Place the butter and cream cheese cubes in the flour mixture.
  • Finger Food with Beef, Pork & Buns Menus

    Finger Food with Beef, Pork & Buns Menus

    www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns Menus Minimum of 30 guests Our two (2) menu options are ideal for a Casual Catering option; fully inclusive of Cutlery Packs (knife, fork & napkin) and Compostable/recyclable Plates. Four (4) pieces of Cocktail Finger Food per person along with our succulent Roast Beef, Roast Pork and Buns. The food is presented in our Eco-friendly compostable food trays, hot, sliced, and ready to eat. We recommend the Platters be delivered to you 15 minutes prior to your planned eating time. Delivery charges apply Finger Food with Beef, Pork & Buns Set Menu – Unstaffed Minimum 30 Guests: $31.00pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Assorted Mini Gourmet Pies King Island Beef & Chicken & Leek Beef, Pork & Buns Succulent Roast Beef (GF) With Red Wine & Thyme pan jus Tender Roast Pork (GF) With delicious crackle & apple sauce And a range of Condiments Large Bread Rolls www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns & Three (3) Salads Set Menu – Unstaffed Minimum 30 Guests: $38.70pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Mini King Island Gourmet Pies King
  • Classic Apple Pie Recipe from Paula Haney's the Hoosier Mama

    Classic Apple Pie Recipe from Paula Haney's the Hoosier Mama

    Classic Apple Pie Recipe from Paula Haney’s The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company Yield: Makes one 9-inch (22.5 cm) pie What You Need: 1 double-crust pie dough shell 8 cups apples, peeled and chopped into bite-sized pieces (roughly 1 inch long by ¾ inch thick {2.5 cm by 19 mm]) 1 tablespoon lemon juice ¾ cup granulated sugar 3 tablespoons dark brown sugar 1 tablespoon plus 1 teaspoon tapioca starch 1 tablespoon cornstarch 1 teaspoon Chinese five-spice powder ½ teaspoon kosher salt Crust dust (recipe follows) for sprinkling 1 tablespoon unsalted butter, cut into small pieces Pie wash (recipe follows) for brushing on the top of the pie What You Do: 1. Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated. 2. Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes. 3. Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes. 4. Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop.
  • Professional School of Culinary Arts in Italy

    Professional School of Culinary Arts in Italy

    1° Professional School of Culinary Arts in Italy delivering excellent teaching and professional skills development through internship programme that facilitate the transition from education into employment Through practice we can bring notions to life what you can imagine with Theory ITALIAN CHEF ACADEMY I 1 THE ACADEMY ITALIAN CHEF ACADEMY is a centre of excellence, offering n The Professional Training Courses have restricted entry: world-class culinary education. It adopts a very rigorous yet 8/10 partecipants, selected through a preliminary motivatio- practical and innovative approach with an eye for detail, for fur- nal interview. ther developing this unique concept of industry focused training. The Academy provides an opportunity for students with little n Students - according to their job aspirations, financial or no prior foods preparation experience, but with an interest in budgets and time availability - can choose the type of dura- food and to learn about culinary skills. The basic courses intro- tion of the education path. The internship (optional and free duce students into the world of Culinary Arts. Training in safety of charge) is available both in Italy or abroad after the final and sanitation, kitchen basics and food service equipment are assessment. Here students can put into practice and improve taught in the beginning course. Lab experiences provide in- all those skills learnt during the cooking lessons as well as depth knowledge in order to reinforce these skills to advanced improve their knowledge in their particular area of interest. level. Practical and theoretical classes are held in fully equip- ped facilities. Lessons are held by renowned Italian and interna- n Registration requirements: tional chefs, academics and experts in the field.
  • Breakfast À La Carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00

    Breakfast À La Carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00

    Breakfast à la carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00 Homemade products from our bakery Croissant 1.80 contains egg, gluten, lactose Pain au chocolat 2.40 contains nuts, egg, gluten, lactose Milk roll 1.35 contains egg, gluten, lactose Brioche 1.50 contains egg, gluten, lactose Raisin roll 1.45 contains, egg, gluten, lactose, sulfites Nut sticky bun 2.75 contains gluten, lactose, nuts, egg Raisin bun 2.35 contains egg, gluten, lactose, sulfites We obtain our different kinds of rolls and bread from the organic bakery „Bio-Kaiser“, the baguettes from France. Our service team is pleased to inform you about the variety of products. Marmelade and jam Nutella Contains nuts 1.05 Jam from Wachau and Alpe Pragas, South Tyrol 1.65 Strawberry, raspberry, apricot, sour cherry, cassis contains nuts Orange marmalade from „Marchesi di San Giuliano“ 1.65 Black Forest white fir honey 2.75 Our specialties Cheese plate (per portion big/small) 9.25/4.85 contains lactose, nuts Cheese / ham plate (per portion big/small) 9.25/4.85 contains lactose, nuts Sausage / ham plate (per portion big/small) 9.35/5.10 Variation of salmon smoked & home marinated salmon 15.25 with horseradish cream and mustard dip contains fish, mustard, lactose To our specialties we serve 4 slices of bread and 1 portion of butter. contains lactose, gluten, nuts Pair of Bavarian “Weißwürste” with sweet mustard and pretzel 10.80 contains lactose, sulfites, mustard, celery All prices in euro and VAT & Sunday, holiday and night surcharges included
  • Sunday Monday Tuesday Wednesday Thursday

    Sunday Monday Tuesday Wednesday Thursday

    Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon
  • The Foodie Files: Frankfurt

    The Foodie Files: Frankfurt

    THE FOODIE FILES FRANKFURT HEALTHY VERSUS HEARTY Fresh, homegrown flavours and rich food traditions factor in to spring cuisine in Frankfurt WORDS AND PHOTOS BY TARA NOLAN FRESH HERBS TO MAKE “GREEN SAUCE” AT THE KLEINMARKTHALLE he sun is shining, the birds are singing and despite my jetlagged haze, I decide to walk back to my hotel from the Palmengarten, a botanical garden in Frankfurt. I take a look at my paper map and T choose a route that soon leads me past a strawberry stand. I inhale the sweet scent of freshly picked berries. It won’t be strawberry season at home for another month and a half, but here, May yields seasonal produce, like strawberries, fresh herbs and asparagus, much sooner. Frankfurt is known as a financial hub (the European Central Bank is here) and is often merely a stopover en route somewhere else via its busy international airport. Much of the city’s architecture is fairly new—historic buildings can’t be found at every turn as they are in other European cities because much of Frankfurt had THE KONSTABLERWACHE FARMERS’ MARKET to be rebuilt after the Second World War. But what you will discover, and what surprised me, is a very green city—both in its green spaces and its dedication to sustainability. And if you’re looking for some history, you’ll be able to uncover bits of it by eating and drinking. The next morning, I meet my local tour guide, Mikael Horstmann (grandtourfrankfurt.de), at my hotel—the Steigenberger Frankfurter Hof (en.steigenberger.com)—and we head out on foot.
  • American As Apple Pie: Cultural Significance of American Baked Goods

    American As Apple Pie: Cultural Significance of American Baked Goods

    La Salle University La Salle University Digital Commons HON499 projects Honors Program Spring 2021 American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University, [email protected] Follow this and additional works at: https://digitalcommons.lasalle.edu/honors_projects Part of the Food Studies Commons, and the Sociology of Culture Commons Recommended Citation Jupina, Madeline, "American as Apple Pie: Cultural Significance of American Baked Goods" (2021). HON499 projects. 39. https://digitalcommons.lasalle.edu/honors_projects/39 This Honors Project is brought to you for free and open access by the Honors Program at La Salle University Digital Commons. It has been accepted for inclusion in HON499 projects by an authorized administrator of La Salle University Digital Commons. For more information, please contact [email protected]. American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University Spring 2021 1 Introduction What does the phrase “American as apple pie” mean, really? How did apple pie become synonymous with Americana, the same way bagels became a symbol of the New York Jewish deli and funnel cakes associated with hot summer nights at the state fair? The culture behind food, especially baked goods, is often overlooked—but really, food is culture. Food tastes evolve over time, a product of the same slow and constant changes that evolve a culture: changes in values, new arrivals, status markers, and abundance or scarcity. These same cultural components shape what comes and goes, what stays, and what becomes so iconic that it becomes an American symbol (Visser, 1999). I have chosen four baked goods in particular: apple pie; Yum- Yum Cake, also known as Depression Cake; beignets; and bagels for their various intersections in American culture.
  • Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France

    Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France

    Calvados is a particular distilled apple and/or pear cidre made only in certain recognized areas, primarily in the Calvados department of Normandy, France. Only the distilled CALVADOS cidre from these areas can be called Calvados. Calvados is divided into three further designations or Appellations d’Origine Contrôllée (AOC), which are special certifications distinguishing Calvados based on distinctive terroirs, the type of fruit used and the method of distillation. The three Calvados AOCs are AOC Calvados, AOC Calvados Pays D’Auge, and AOC Calvados Domfrontais. REGION AGING INDICATIONS AOC Calvados Pays d’Auge is produced in a geographic Blends (un assemblage): Once the Calvados in the barrels has region called Pays d’Auge in the Calvados department. To reached its prime, Calvados of various ages, from different groups be called AOC Calvados Pays d’Auge, the cidre has to be and areas, are combined to complement the qualities of each fermented for a minimum of six weeks. The cidre used for other. Blending is done to strike a harmonious balance between distillation cannot have more than 30% pear cidre (called woodiness and fruitiness. Calvados blends are named after the poiré) and must be double distilled, normally in a pot still. youngest Calvados in the blend. A Calvados V.S., for example, can It must be aged in oak barrels for at least two years. be made up of older Calvados, but must carry the name of the AOC Calvados doesn’t have the strict distillation youngest, which is 2 years, signified by V.S. requirements of Pays d’Auge but is typically made in a Vintages (un millesime): Some Calvados is bottled as a single column still with a single distillation.
  • Mapping Topographies in the Anglo and German Narratives of Joseph Conrad, Anna Seghers, James Joyce, and Uwe Johnson

    Mapping Topographies in the Anglo and German Narratives of Joseph Conrad, Anna Seghers, James Joyce, and Uwe Johnson

    MAPPING TOPOGRAPHIES IN THE ANGLO AND GERMAN NARRATIVES OF JOSEPH CONRAD, ANNA SEGHERS, JAMES JOYCE, AND UWE JOHNSON DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Kristy Rickards Boney, M.A. ***** The Ohio State University 2006 Dissertation Committee: Approved by: Professor Helen Fehervary, Advisor Professor John Davidson Professor Jessica Prinz Advisor Graduate Program in Professor Alexander Stephan Germanic Languages and Literatures Copyright by Kristy Rickards Boney 2006 ABSTRACT While the “space” of modernism is traditionally associated with the metropolis, this approach leaves unaddressed a significant body of work that stresses non-urban settings. Rather than simply assuming these spaces to be the opposite of the modern city, my project rejects the empty term space and instead examines topographies, literally meaning the writing of place. Less an examination of passive settings, the study of topography in modernism explores the action of creating spaces—either real or fictional which intersect with a variety of cultural, social, historical, and often political reverberations. The combination of charged elements coalesce and form a strong visual, corporeal, and sensory-filled topography that becomes integral to understanding not only the text and its importance beyond literary studies. My study pairs four modernists—two writing in German and two in English: Joseph Conrad and Anna Seghers and James Joyce and Uwe Johnson. All writers, having experienced displacement through exile, used topographies in their narratives to illustrate not only their understanding of history and humanity, but they also wrote narratives which concerned a larger global ii community.