Mar-Apr-May Dessert Menu

Total Page:16

File Type:pdf, Size:1020Kb

Mar-Apr-May Dessert Menu Tried & True Calories Cheesecakes Oreo Cheesecake *nuts – 10” round (serves 12) $45 Toffee Cheesecake *nuts – 10” round (serves 12) $45 Saskatoon Berry Lemon Yogurt Cheesecake – 10” round (serves 12) $45 Glazed Fruit Cheesecake – 10” round (serves 12) $45 Rum & Raisin Streusel Cheesecake – 10” round (serves 12) $45 Apple Almond Cheesecake *almonds – 10” round (serves 12) $45 Espresso Chocolate Swirl Cheesecake – 10” round (serves 12) $45 White Chocolate with Raspberry Sauce – 10” round (serves 12) $45 Chocolate Hazelnut Cheesecake – 10” round (serves 12) $45 Cakes & Tortes & Cupcakes Walnut Torte with Chocolate & Preserves – *gluten free $45 – 9” round (serves 12) $45 Chocolate Pâté with Raspberry sauce – *gluten free $45 – 7” log (serves 12) Chocolate Celebration Cake – 9” round (serves 12) $40 Carrot Cake *walnuts – 9” round (serves 10) $40 Shmoo Torte with Shmoo Sauce*pecans – 10” angelfood (serves 12) $45 Hazelnut Torte with Kahlua Buttercream – 9” round (serves 12) $45 Lemon Curd Torte with Lemon Buttercream – 9” round (serves 12) $40 Chocolate Orange Torte *almonds – 10” round (serves 12) $40 Lemon Mousse Angelfood *almonds – 10” round (serves 12) $40 Carmine Jewel Cherry Angelfood with Cherry Syrup – 10” round round (serves 12) $40 Raspberry Angel Food with Raspberry sauce – 10” round (serves 12) $40 Blackbottom Cupcakes, White Chocolate Buttercream – $4 ea Carrot Cupcakes, Cream Cheese Icing – $4 ea, special order only Red Velvet Cupcakes, Vanilla Bean Buttercream – $4 ea, special order only Dessert menu is for information only and does not guarantee daily availability. On a special order basis, many of our deserts can be made in “bite-size” format or in slab cake size to suit your celebration needs. Pies & Tarts Saskatoon Berry Pie (serves 6) $28 (+$5 plate deposit) Sour Cream Apple Pie *walnuts – deep dish (serves 8) $32 (+$5 plate deposit) Pecan Kahlua Pie *pecans (serves 6) $32 (+$5 plate deposit) Banana Chocolate Coconut Cream Pie (serves 6) $28 (+$5 plate deposit), special order only Chocolate Caramel Pie (serves 6) $28 (+$5 plate deposit), special order only Almond*Tart with seasonal fresh fruit garnish – 10” round (serves 8) $34 Chocolate *Filbert Tart – 10” round (serves 8) $34 French Lemon Tart – 3” round $6 / $30 for 6 Squares & Individual Desserts Cappuccino Torte *almonds – 8” square (serves 12) $45 Chocolate Cherry Marzipan Torte *almonds – 8” square (serves 12) $40 Sour Cream Coconut Orange Cake – 8” square (serves 12) $40 Gâteau Russe *almonds & praline cream – 8” x 8” (serves 10) $45 Chestnut Chocolate Brownies *chestnuts – 8” square (serves 12) $35 Turtles *pecans – 8” square (serves 12) $35 Biscotti *various nuts – individual $3 / dozen $30 Pavlova with fresh fruit & cream – *gluten free, special order only 10” round (serves 10) $40 / 3” round $6/ bites size $2 Raspberry “Mont Blanc” *almonds – 10” round (serves 12) $50, special order only Trifles & Puddings Mexican Kahlua Trifle – half dozen chocolate tulip $32, special order only Seasonal Trifles (varies)– half dozen chocolate tulip $32, special order only Butterscotch & Chocolate Pudding – half dozen chocolate tulip $32, special order only Crème Brulée *gluten free – half dozen $32 (+$30 plate deposit) Dessert menu is for information only and does not guarantee daily availability. On a special order basis, many of our deserts can be made in “bite-size” format or in slab cake size to suit your celebration needs. Seasonal Spring & Summer Calories Irish Cream Cheesecake (St. Patrick's Day) – 10” round (serves 12) $45 Mango Pie (serves 6) $25 (+$5 plate deposit) Strawberry Pecan Cheesecake *pecans – 10” round (serves 12) $45 Strawberry Sambucca Tart – 3” round $6 / $30 for 6 Peach Crumble Pie (serves 6) $28 (+$5 plate deposit) Rhubarb Buttertarts – 1.5” round $2.50 Strawberry Lime Mousse Cake – 10” round (serves 12) $45 Seasonal Fall & Winter Calories Apple Bourbon Spice Cake with Shmoo Sauce – 10” round (serves 12) $45 Pumpkin Cheesecake – 10” round (serves 12) $45 Pumpkin Pie *walnuts – (serves 6) $28 (+$5 plate deposit) Pear & Chestnut Charlotte *chestnuts – half dozen chocolate tulip $32, special order only Eggnog Cheesecake – 10” round (serves 12) $45 Marzipan Stuffed Medjool Dates – pack of 4 $10 Coconut Cake with Raspberry Sauce – 10” round (serves 12) $45 Gingerbread Cupcakes, Maple Spice Buttercream – $4 ea, special order only New England Pumpkin Cupcakes, Cream Cheese Icing – $4 ea, special order only Bread Pudding with Shmoo Sauce – disposable 12” x 10” pan, $25, special order only Dessert menu is for information only and does not guarantee daily availability. On a special order basis, many of our deserts can be made in “bite-size” format or in slab cake size to suit your celebration needs..
Recommended publications
  • 2020 Holiday Offerings
    2020 Holiday Offerings New 81068 Orange Blossom Honey with Orange Peel 81070 Creamed Honey with Ginger 81214 Cabernet & Chestnut Honey Vinegar 81073 Honey with Honeycomb 81215 Muscatel & Orange Blossom Honey Vinegar 81035 Soft Turrón 81036 Hard Turrón 81037 Almond Marzipan Turrón 81057 Agen Prunes stufffed with Prune Mousse 81343 Kl Keller Brine Mix 81081 Kl Keller European Drinking Chocolate - with Fleur de Sel Caramel 81054 Agen Prunes stuffed with 81206 Banyuls Vinegar 10 years Armagnac Mousse 81049 Celebration Honey Cake— French Pain d’Épices 81093 Almond & Rose All Butter Biscuits 81077 Honey Gift Set - 4 Assorted Honeys 81061 Spice Cake with Figs—French Pain 81095 Honey & Lavender All Butter Biscuits 81096 All Butter Scottish Biscuits 81094 Earl Grey Tea All Butter Biscuits Visit KLKELLER.COM for more information KL Keller Foodways, founded by KITTY KELLER email: [email protected] 5332 College Avenue, Suite 201 | Oakland, CA 94618 Holidays 2020 p. 510.740.2030 | f. 510.839.7895 2020 Holiday Offerings PRE-ORDERS DUE JULY 8 New New New 81021 Caramels Tendres- Caramels with Fleur de Sel 81030 Les Florentins—in Dark Chocolate 81025 Coeur de Beurre—Buttery Cookies Filled with Caramel 81018 Caramels au Pain d’Épices—Spiced Caramels 81017 Secret de Druides—Dark Chocolates with Caramel 81026 La Celtik Caramel Galettes 81027 Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate 81020 Caramels Tendres - Caramels with Fleur de Sel 81029 Les Florentins—in Dark Chocolate 81033 Pâtes de Fruits Gift Box 81145 The Famous Grouse Whiskey All Butter
    [Show full text]
  • Dessert Menu
    Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
    [Show full text]
  • 2016 Lazzaroni Amaretto Tech Sheet
    TECHNICAL DATA Since 1851 this authentic Italian Amaretto has been made and bottled in Saronno, Italy. It is made according to an old and unique family recipe by infusion of the famous “Amaretti del Chiostro di Saronno” cookies. FIRST PRODUCED 1851 INGREDIENTS -Refined European beet sugar -Alcohol distilled from molasses -Amaretti del Chiostro di Saronno cookies-flavored with apricot kernels -Distilled cocoa -Proprietary extracts and other ingredients chosen by Lazzaroni -Carmel coloring PRODUCTION -Ingredients are infused in 47%-49% alcohol -Amaretti del Chiostro di Saronno cookies are infused in alcohol for 1 month -Proprietary aromatic ingredients and cocoa are infused over 3 months -After infusion the sugar is added and reduced to 24% alcohol before bottling ORIGINAL USE Enjoyed mid-afternoon neat, in place of cookies CURRENT USE -After dinner cordial -Craft cocktail mixology -Amaretto Sour TASTING NOTES “Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise, and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity and style.” AWARDS International Review of Spirits—Gold Medal—93 points—Beverage Testing Institute Allergens—N Genetically Modified—N Suitable for Vegetarians/Vegans—Y Preservatives—N Acidity Regulators—N Suitable for Diabetics—N Additives—N Safe for Celiacs—Y SIZE UPC PALLET/TIER CASE WEIGHT BOTTLE WEIGHT CASE DIM. BOTTLE DIM. 750 ML\6 0-84848-72030-6 120 CS./24 CS. 18 LBS. 2.9 LBS. 9 X 6.5 X 10.5 2.8 X 2.8 X 9.75 IMPORTED BY LAIRD & COMPANY—SCOBEYVILLE, NJ WWW.LAIRDANDCOMPANY.COM .
    [Show full text]
  • Pastry Biscotti
    Biscotti Pastry Assorted Almond Biscotti by the Mike's Famous Cannoli: Pound Handmade Shells, Fresh Rich Code: PERLBBISCOTTIASST Chocolate-Cream Filling, REAL Price: $15.00 Pistachios-10CT Code: CANNOLICHOCOLATE10CT Plain Almond Biscotti by the Price: $30.00 Pound Code: PERLBBISCOTTIPLAIN Price: $15.00 Mike's Famous Cannoli: Handmade Shells, a Favorite Fresh Yellow-Cream Filling, REAL Dark Almond Nut Biscotti by the Pistachios-10CT Pound Code: CANNOLIYELLOW10CT Code: PERLBBISCOTTIDARK Price: $30.00 Price: $15.00 "Mike's LobsterTails (La Chocolate Dipped Almond Nut Sfogliatella): Handmade Shells, Biscotti By the Pound with Fresh Cream Filling – 4 CT" Code: PERLBBISCOTTIDIPPED Code: LOBSTERTAIL4CT Price: $15.00 Price: $20.00 Mikes Famous Cannoli: Handmade Plain Anise Biscotti by the Pound Shells,Fresh Rich Ricotta-Cream Code: PERLBBISCOTTIANIS Filling, REAL Pistachios-10CT Price: $7.00 Code: CANNOLIRICOTTA10CT Price: $30.00 Lemon Flip Cookies by the Pound Cookies Code: PERLBLEMONFLIP Price: $15.00 Plain Macaroons by the Pound Code: PERLBPLAINMAC Price: $15.00 Fig Filled and Frosted Cookies by the Pound Code: PERLBFIGFROSTED Price: $15.00 5 Lb. Tray of mixed Italian Cookies Code: 5LBMIXEDTRAY Price: $60.00 Raspberry Macaroons by the Pound Code: PERLBRASPBERRYMAC Price: $15.00 Mixed Italian Cookies by the Pound Code: PERLBMIXITALIAN Price: $15.00 Apricot Macaroons by the Pound Code: PERLBAPRICOTMAC Price: $15.00 Colorful Champagne Cookies by the Pound Code: PERLBCOLORCHAMP Price: $15.00 Pignoli Nut Macaroons by the Pound Green Dessera Macaroons
    [Show full text]
  • Banana Custard Tart
    Banana Custard Tart British puddings and custard are synonymous with each other. The go hand in hand; treacle tart and custard, apple pie and custard. Even the French who recon they've invented everything ever cooked, every dish in the food chain, every recipe, begrudgingly acknowledge that custard is British - why can't they call it that though? Crème Anglaise! There is custard and a custard, the latter we take to be baked - like baked egg custard, cabinet pudding, diplomat pudding, crème caramel, bread and butter pudding, lemon curd tart and this week's banana custard tart recipe. One of my favourite desserts being banana custard. The simple perfection of custard made to the exact velocity so as to suspend perfectly, the sliced banana. Cut the banana too thin and it disintegrates, too thick and it sinks to the bottom. At home I'm not adverse to using Birds custard powder - although I'd be chucked out the chef's magic circle if I used it on the dessert menu at work. Doctor Bird invented the powder because his wife was allergic to eggs. Incidentally, Chinese restaurants use custard powder and sugar to dip meat in before deep frying for things like deep fried chilli beef. The corn flour element to custard powder gives the meat a chewy crisp coating. Serves 6 Ingredients For the pastry 1 egg 1 egg yolk 75g icing sugar 115g softened butter 300g plain flour For the banana mix 50g butter 4 or 5 bananas, diced 25ml dark rum 25g brown sugar For the custard 4 egg yolks 50g caster sugar 550ml whipping cream For the caramel sauce 115g caster sugar 50ml water 115ml double cream Method To make the pastry, mix the egg, egg yolk and icing sugar together.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • A World of Candy and Chocolate
    A WORLD OF CANDY AND CHOCOLATE A WORLD OF CANDY AND CHOCOLATE – since 1918 The Carletti Group The Carletti Group is owned by Givesco A/S. Carletti develops and produces a wide variety of chocolate and confectionery products which are marketed and sold to consumers throughout Europe and to selected export markets across the world. Carletti has a strong heritage within the confectionary industry and we always strive to improve the quality and applicability of our products. At Carletti tradition and innovation work hand in hand and we supply high quality products for the retail business like marshmallow and candy bags to chocolate gift boxes. Carletti's experienced development team is happy to work with you to create customized formulations for all types of applications and to meet your particular needs. Licences for the production of food items At Carletti we have obtained both BRC (British Retail Consortium) and IFS (International Food Standard) certifications. These two very highly respected standards define the standardization of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. JAKOBSEN The Jakobsen assortment includes a large selection of exquisite filled chocolate pralines, wonderful dessert bars, and delicious nut medallions. The flavours are a fine mix of well-known and timeless classics like mint and nougat as well as more exciting flavour combinations such as ginger infused toffee and vanilla crème brûlée. Palm oil-free (shea, coconut
    [Show full text]
  • SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
    Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
    [Show full text]
  • Lemon Meringue Tart Is a Variation of Our Lemon Chess Tart, a Favorite We’Ve Been Making at the Café Since Day One
    INGREDIENTS: MACRINA BAKERY Makes one 10" tart LEMON TART 2-1/4 cups granulated sugar 2 tablespoons white cornmeal LEMON MERINGUE 1-1/2 tablespoons all-purpose flour 6 eggs TART 1 tablespoon freshly grated lemon zest 3/4 cup freshly squeezed lemon juice 1/4 cup whole milk 6 tablespoons unsalted butter, melted 1 pre-baked (10-inch) Flaky Pie Dough tart shell LAVENDER MERINGUE* 4 egg whites 1/2 teaspoon cream of tartar 1/2 cup sugar 1/2 teaspoon dried lavender, ground 3/4 cup powdered sugar, sifted DIRECTIONS: MAKING THE TART Prepare all of the ingredients and let them sit at room temperature for 30 minutes. Preheat oven to 325°F Sift sugar, cornmeal and flour into a large bowl. Crack the eggs into the sugar mixture one at a time, whisking between each addition. Continue whisking as you add the lemon zest, lemon juice, milk, and melted butter, making sure each ingredient is thoroughly incorporated before adding another. Make sure that your pre-baked tart shell is not cracked, then place it on a rimmed baking sheet. Pour the filling into the shell, until it reaches just below the top. Bake for 40 to 45 minutes, until the center is set and the surface is golden brown. Check the tart after the first 15 minutes of baking to make sure it is browning evenly. If one side of the tart is browning more quickly than the other, carefully rotate the baking sheet to even out the baking. Let the tart cool on a wire rack for at least 1 hour.
    [Show full text]
  • 2019 Catering Menu
    CATERING MENU 2019 EAT, DRINK & BE INSPIRED At TCU Place, we specialize in creating great experiences. Whether you are planning a convention, meeting or special event, we offer a wide & varied selection of dining choices for casual, buffet or elegantly served banquets. Our menus are customizable and our food is freshly plated. We pride ourselves on creating a menu tailored just for you, whether you are holding a meeting for twelve or a dinner for hundreds. LOCAL SUPPLIERS TCU PLACE PROUDLY SUPPORTS THESE LOCAL SUPPLIERS: » Aunt Kathy’s Homestyle Products » LB Distillers » Gravelbourg Mustard » Prairie Pride Natural Foods » Great Western Brewing Company » Prairie Sun Orchards » Harvest Meats » Wild West Steelhead Trout » Jerry’s Food Emporium TABLE OF CONTENTS COFFEE BREAKS 1 BREAK BUILDERS 2 BREAKFAST BUFFETS 3 SALAD OPTIONS 4 LET’S DO LUNCH 5-6 SERVED LUNCHES 7 PRAIRIE BUFFET 8 FRONT ROW DINNER BUFFET 9 FEATURE PRESENTATION BUFFET 10 DINNER IS SERVED 11 TASTES & TAPAS 12 RECEPTION ACTION STATIONS 13 COSMOPOLITAN RECEPTION PACKAGES 14 APPLAUSE PLATTERS 15 LATE NIGHT LUNCH 16 ALL DAY MEETING PACKAGES 17-18 FACILITY GUIDELINES 19-20 BEVERAGE GUIDELINES 21 LET US CREATE A MENU FOR YOU, CUSTOMIZED MENUS AVAILABLE UPON REQUEST GF Gluten Free DF Dairy Free COFFEE BREAKS L Local V Vegetarian MORNING BREAKS AFTERNOON BREAKS Morning Boost $7.50/person V Chips & Dips $6.50/person GF V » A Duo of Cheddar & Saskatoon Berry » Layers of Red Pepper Hummus, Green Onion, Scones with Butter & Preserves Salsa, Olives & Creamy Chipotle served with » Housemade
    [Show full text]
  • The Culinary Chasm
    The Culinary Chasm Ingredients-Technique-Imagination-Artistry-Balance-Flow Ideas in Food The importance of language Master the material, organize it, then throw away the text and just cook The more you explain things, the more people will understand what you are doing and why you are doing it The First Three Notes Culinary Collectables Drawing Flavors: draw out and develop the flavor of a single or several ingredients Bonding of Flavors Borrowed versus True Flavor Sharing of Flavors Personal Oddessey and Discovery Culinary Aesthetics Nibbles and Sips Build a Story Connect With People First Creative Impulses A Reason to Listen Doing Something Great Beginning and End: when seasons overlap Unexplored Combinations Test Limits The Culinary Road House: A Cooks Diner Lose Boundaries and Forms Antique Artisans Antique Artistry Print Out Your Brain Distinctively Individual • Surf and turf sashimi • Petite epi the size of bread plate like a bread stick • Sesame seed flavored petite epi • Sour cream and onion flavored skate or use potato chips as a crust • Nori flavored cotton candy made with iso malt • Vinegar fondant • Ponzu methocel for poaching oysters • Skate wing with contemporary potato chip flavors: barbeque, salt and vinegar, sour cream and onion, black truffle • Finely ground iso malt to make cotton candy • Micro epazote and black truffle mayonnaise with soft shell crab • Citrus dust with clove and other spices with soft shell crab and sorrel—apply to sweetbreads(sweet and sour), foie gras, scallops • Steamed cider with calvados • Bacon-horseradish
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]