DOCSLIB.ORG

BAR BOOK Vol. 6 BREAKFAST

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BAR BOOK Vol. 6 BREAKFAST BAR BOOK Vol. 6 BREAKFAST Available until 11am EGGS EGGS EGGS BENEDICT FLORENTINE ROYALE Toasted English Toasted English Toasted English muffin, ham, muffin, wilted muffin, smoked poached eggs, spinach, poached eggs, salmon, poached eggs, hollandaise sauce. hollandaise sauce. hollandaise sauce. £8.00 £8.00 £8.00 Smoked salmon and scrambled egg, sourdough bread £7.00 Bacon and egg bap £4.00 Bacon bap £3.00 Croissant £3.00 Danish Pastry £3.00 Selection of toast (V) £2.50 Fast & Fresh (SF) Shellfish, (F) Fish, (D) Dairy, (G) Gluten, Soy, (S) Sesame, (N) Nuts, (C) Crustaceans, (M) Mustard, (V) Vegetarian, (VE) Vegan, (E) Egg Should you have and dietary requirements, allergies or any special requests please inform one of our team and they will gladly help you. All prices are in GBP and are inclusive of V.A.T. A discretionary service charge of 10% will be added to your bill. BAR FOOD Pork Scratchings Coal aioli (E) £4.00 Paprika Coated Crackling Nuts (G, N, Soy) £4.00 NIBBLES Chilli & Lemon Spiked Olives £5.00 SMALL PLATES Three Little Piggies Wild Mushroom Arancini Sticky bourbon bbq glaze, apple slaw Herb emulsion (G, D, E, V) (G, M) £6.50 £10.00 Thai Fishcakes Cured Meats Mooli slaw, chilli jam (SF, F, C) Cornichons, breads, jams & butters £8.00 (G, D) £12.00 Hummus & Burnt Aubergine Double Dipped Chips Vegetable Pot Smokey hollandaise (E) Olive crumb & hazelnut dukkha (S, N) £4.50 £7.00 Smoked Cheddar Macacini Talisker Whiskey & Honey Glazed Chilli & burnt lime mayonnaise Chicken Wings (G, D, E, V) Extra napkins (Soy) £6.00 £8.00 SANDWICHES All are served with salad & fries or change to sweet potato fries for £1.50. Club Sandwich Steak Sandwich Chicken breast, smoked bacon, egg, Toasted ciabatta, red onion jam, flat cap beef tomato, lettuce, sundried tomato mushrooms, rocket, dijionaise (G, E, D) mayonnaise (G, D, E) £14.50 £13.50 Smoked Salmon Open Sandwich Falafel Sundried Tomato Wrap Seeded bread, whipped feta, burnt Shaved vegetables, tahini and sumac grapefruit & watercress (F, D, G) yoghurt (V, S, D, G) £13.00 £11.00 Fast & Fresh (SF) Shellfish, (F) Fish, (D) Dairy, (G) Gluten, Soy, (S) Sesame, (N) Nuts, (C) Crustaceans, (M) Mustard, (V) Vegetarian, (VE) Vegan, (E) Egg Should you have and dietary requirements, allergies or any special requests please inform one of our team and they will gladly help you. All prices are in GBP and are inclusive of V.A.T. A discretionary service charge of 10% will be added to your bill. BIG PLATES Chuck Steak & Short London Pride Battered Caesar Salad Rib Belted Galloway Cod Fillet Butty Butter roasted croutons, Beef Burger Chunky tartar sauce, aged Parmesan shavings, Smoked tomato relish, shredded iceberg, beef crispy bacon (G, F) sweet pickled gherkins, tomato, skin of fries £11.00 Applewood cheddar, (F, G, D, E, A) Add grilled chicken for little gem and flamed £14.00 £4.00 Beachwood bacon, skin on fries (G, D, E) £16.50 London Pride Quinoa Salad Battered Cod Roast peppers, Jerk Chicken Burger Double dipped chips, Cranberries, citrus & Mango salsa, brioche tartar sauce, mushy peas, apple fennel slaw bun, red onion, shredded charred lemon (V, VE) lettuce (G, D, E) (F, G, D, E, A) Small £8.00 £14.00 £15.00 Main £14.00 SIDES SWEET TREATS House Green Salad Shaved Radish £3.50 Mini Churros Chocolate or caramel with Mac n’ Cheese cinnamon sugar (G, D, E) Brioche & herb crumble (G, D) £4.50 Small £4.50 Large £8.00 Charred Beetroot White Chocolate & Strawberry Barrel aged feta, 12 year balsamic (D) Profiteroles £4.00 (G, D, E) £4.50 Double Dipped Chips Coal aioli (E) Sticky Toffee Pudding £4.50 Rum fudge sauce, vanilla ice- cream (G, D, E) Skin On Fries £6.50 Coal aioli (E) £4.50 Fast & Fresh (SF) Shellfish, (F) Fish, (D) Dairy, (G) Gluten, Soy, (S) Sesame, (N) Nuts, (C) Crustaceans, (M) Mustard, (V) Vegetarian, (VE) Vegan, (E) Egg Should you have and dietary requirements, allergies or any special requests please inform one of our team and they will gladly help you. All prices are in GBP and are inclusive of V.A.T. A discretionary service charge of 10% will be added to your bill. COCKTAILS 1269 CLASSICS Margarita £9.50 Ocho Tequila shaken with Cointreau and lemon. Mojito £9.50 Bacardi, muddled with lime, sugar and fresh mint. Lengthened with soda. Cosmopolitan £10.00 Belvedere Citron, Cointreau, cranberry and fresh lime. Simply shaken. Daiquiri £10.00 Bacardi, fresh lime and sugar. Choose from either kiwi or strawberry. Marco’s £10.00 Gordon’s and St. Germain, muddled then shaken with lime, raspberries and sugar syrup. Lengthened with ginger ale. Garnished with edible flowers. Forest Fire Tea £12.50 Gin, pimms, bitter lemon with berries mist. 1269 Smoked Manhattan £12.50 Tennessee, sweet vermouth, apple wood smoke, grand marnier. Please feel free to ask your server if you do not see your favourite cocktail. A discretionary service charge of 10% will be added to your bill. COCKTAILS OUR FAVOURITES 1269 Espresso Martini £12.50 Vodka, cream, espresso and dry ice. Pornstar Martini £11.00 Stoli Vanilla Vodka, Passoa and passionfruit puree. Shaken well and served with a shot of Prosecco on the side. Chocolate Coconut Martini £10.00 Stoli Chocolate Vodka, shaken hard with coconut syrup and double cream. Garnished with chocolate and coconut shavings. Old Fashioned £10.00 Bullet Rye gently stirred with sugar and Angostura Bitters and a splash of club soda. Penicillin £11.00 Single malt, ginger, Manuka honey and bacon. Royal Rhubarb Fizz £10.00 Prosecco, Rhubarb Gin Liqueur, ginger and fresh lime. Please feel free to ask your server if you do not see your favourite cocktail. A discretionary service charge of 10% will be added to your bill. SPIRITS VODKA 25ml 50ml Absolut Blue Sweden £4.10 £7.20 Belvedere Poland £4.60 £8.70 Belvedere Citrus Poland £4.60 £8.70 Chase Potato Vodka England £4.60 £8.70 Chase Aged Marmalade Vodka England £7.60 £14.20 Ciroc France £4.60 £8.70 Crystal Head Canada £5.10 £9.20 Finlandia Finland £4.10 £7.20 Grey Goose France £5.60 £10.20 Ketel One Netherlands £4.10 £7.20 Skyy U.S.A. £4.10 £7.20 Ultimat Poland £6.10 £11.20 Stolichnaya Vanilla Latvia £3.60 £6.20 Stolichnaya Ohranj Latvia £3.60 £6.20 Stolichnaya Gold Latvia £3.60 £6.20 GIN 25ml 50ml Edinburgh Gin Scotland £4.10 £7.20 Beefeater England £4.10 £7.20 Bombay Sapphire England £4.10 £7.20 London No.3 England £4.60 £8.20 Hendrick’s Scotland £4.60 £8.20 Monkey 47 Germany £5.60 £10.20 Sipsmith London Dry England £5.10 £9.20 Tanqueray 10 Scotland £5.60 £10.20 Tanqueray Export Strength Scotland £4.10 £7.20 Plymouth Sloe Gin England £4.10 £7.20 No. 209 U.S.A. £4.70 £7.90 Tanqueray Rangpur Scotland £4.20 £7.40 Aviation U.S.A. £4.10 £7.20 King of Soho England £4.60 £7.70 Gin Mare Spain £4.60 £7.70 The Botanist Scotland £5.10 £10.20 A discretionary service charge of 10% will be added to your bill. SPIRITS RUM 25ml 50ml Flor de Cana 4 yrs Extra Dry Nicaragua £4.10 £7.20 Angostura 1919 Trinidad £5.10 £9.20 Appleton Estate Extra 12 yrs Jamaica £5.10 £9.20 Bacardi Superior/Carta Blanca Puerto Rico £4.10 £7.20 Captain Morgan Caribbean Blend Caribbean £4.10 £7.20 Captain Morgan Black Spiced Caribbean £4.10 £7.20 Diplomático Añejo Venezuela £4.10 £7.20 Gosling’s Black Seal Bermuda £4.60 £8.20 Havana Club 7 yrs Cuba £4.60 £8.20 Pyrat XO Reserve Rum Caribbean £5.60 £8.70 Ron de Jeremy Panama £5.60 £9.20 Ron Zacapa Centenario Solera 23 Guatemala £6.10 £11.20 Pampero Especial Venezuela £4.10 £7.20 Diplomático Blanco Reserva Venezuela £4.35 £7.20 Sailor Jerry Caribbean £3.60 £6.15 Diplomático Reserva Exclusiva Venezuela £4.60 £7.70 Flor de Cana 12 yrs Nicaragua £4.60 £8.20 Flor de Cana 18 yrs Nicaragua £5.60 £10.20 Pyrat Guyana £5.60 £10.20 TEQUILA & MEZCAL 25ml 50ml Del Maguey Crema de Mezcal England £6.50 £12.00 Don Julio Blanco Mexico £5.00 £9.00 Jose Cuervo Especial (Gold) Mexico £4.00 £7.00 Jose Cuervo Tradicional Silver Tequila Mexico £5.00 £9.00 Patron Anejo Mexico £5.00 £9.00 Patron Reposado Mexico £5.00 £9.00 Don Julio Reposado Mexico £5.50 £10.00 Patron Cafe XO Mexico £5.60 £10.20 Ocho 8 Mexico £7.20 £13.20 A discretionary service charge of 10% will be added to your bill. WHISKEY VAULTS FAVOURITES ARE NEVER JUST A ONE TIME THING... ... indulge yourself in your much loved single malt or beloved blend over and over again with the ease of the Whisky Vaults. Here at the 1269 Bar you can purchase a bottle of your best whisky and keep it safe in a locked vault. It will be kept in your vault, untouched, ready for your next visit. The bar team will keep ice, water, mixers flowing but with the Whisky Vault you are in control. We are committed to making you feel at home and whether you are a regular on business or pleasure what could be more comforting than no queue at the bar, no bill at the end, just you and your bottle as if you got it from your own liquor cabinet.
Load more

Recommended publications
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
    [Show full text]
  • Danish Pastry Modified from a Recipe Found on Epicurious 2016
    Danish Pastry Modified from a recipe found on Epicurious 2016 INGREDIENTS Danish Pastry • 3 ½ cups King Arthur bread flour (send away for it; higher protein and loftier yeasted breads) • 3 sticks CHILLED salted butter (needs to be firm so it doesn’t melt into the flour) • 2 packages active dry yeast • ½ cup warm water • ½ cup heavy cream • ½ tsp (rounded) freshly crushed cardamom (I couldn’t find fresh, used Spice islands from store) • ½ tsp salt • 2 eggs room temperature, well beaten • ½ cup sugar • Small package of sliced (not slivered) almonds for sprinkling on top Almond Filling • ½ stick butter (save other ½ for icing) • ¾ cup powdered sugar • ¼ tsp almond extract • Two generous dashes cinnamon • 1 cup finely pulverized almonds (Almond “flour” that’s 100% almonds is perfect) • 1 7 oz stick of almond PASTE (not marzipan which is too sweet) • 1 egg white Egg Wash • 1 slightly beaten egg • 2 tbs milk (I used one water, one heavy cream) Icing • ½ stick butter, browned slightly • ½ tsp vanilla extract • 1 cup powdered sugar • 2-3 tsp water PREPARATION Read the whole recipe first then make your shopping list and gather kitchen tools (including waxed paper). The dough will sit overnight so plan accordingly. DAY 1 Pastry • Measure four into large bowl. Cut the chilled butter into ¼’ thick slices and add flour. Cut the butter into the flour until approximate size of peas. (Watch You Tube videos on cutting butter into flour if you have never done this) You don’t need a food processor and it doesn’t take that long to do. • In another med size bowl, dissolve/gently stir yeast in warm water.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [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]
  • Basic Pastry
    “Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.
    [Show full text]
  • Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper
    Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used.
    [Show full text]
  • Wholesale Price List
    Danish Pastry House, LLC PO Box 903 Watertown, MA 02471 Tel: 617-926-2747 Fax: 617-231-0665 [email protected] www.danishpastryhouse.com Wholesale Price List Category Product Name Unit Info MORNING PASTRY Plain Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Tomato & Pesto Croissant Cup ea Cherry Cream Cheese Strudel ea Sticky Bun ea Icing Snail ea Chocolate Mayor Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Thebirkes - Poppyseed Danish ea Kringle - Large Whole Whole, Half, or Quarter Kringle - Small Whole ea Cinnamon Brioche Braid - Large Whole, Half, or Quarter MINIS Plain Croissant ea Apple Croissant ea Raspberry Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Sticky Bun ea Icing Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Apple Turnover ea Raspberry Turnover ea MINI MUFFIN Banana Walnut ea 2-3 bite Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea SMALL MUFFIN Banana Walnut ea available in brown or white paper Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea Vegan Carrot ea LARGE MUFFIN Banana Walnut ea Blueberry ea Chocolate Chocolate Chip ea Coffee
    [Show full text]
  • Danish-Christmas-Kringle-Recipe.Pdf
    Old Danish Christmas Kringle This coffee cake filled with almond paste and topped with sliced almonds takes work, but you will be rewarded for your time. Children can help along the way with mixing, rolling, sprinkling almonds and brushing with egg wash. Ingredients ● 1 recipe Basic Danish Pastry (see recipe below) ● 1/2 cup powdered sugar ● 1 cup (about1/2 pound) almond paste ● 1 egg white ● 1/2 cup finely chopped almonds ● 1 teaspoon almond extract Directions ● Make Basic dough as directed and chill. ● Meanwhile, break almond paste into pieces and blend with the almonds, powdered sugar, egg whites and almond extract to make a smooth paste. This may be easiest to accomplish in the food processor. ● Turn out onto a lightly floured board and dust with flour. Using a rolling pin, pound dough until smooth and about 3/4 inch thick. Roll out to make a 24-inch square. ● Fold dough into thirds to make a long narrow strip. With the rolling pin, roll again until about 36 inches long. ● Spread the length of the roll up to 1 inch from the edges with the almond filling. Roll up from the long side, enclosing the filling. ● Brush with egg white and roll in sugar. ● Cover baking sheet with parchment paper. Place the roll on the baking sheet in the shape of a large pretzel. Let rise in a warm place for 45 minutes or until puffy. It will not double. Preheat oven to 375*F. ● Brush Kringle again with egg white and sprinkle with sliced almonds. Bake for 25 to 30 minutes or until golden brown.
    [Show full text]
  • Rich Yeast Doughs
    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • Katalog Valp, Junior & Veteran Utställning
    Nordskånska Kennelklubbens Inofficiella Valp- Junior och Veteranutställning 23-24 februari 2019 XL Bygghallen (tennishallen) i Hässleholm Christina Bjerstedt-Ohlsson Bestyrelse Marie Callert Kerstin Ohlsson Kommissarie Linda Friberg-Andersson Priser och info Jerker Arvidsson Servicepersonal Nordskånska Kennelklubben KVITTO UTSTÄLLNINGSKATALOG Nordskånska Kennelklubbens valp- junior och veteranutställning i Hässleholm 2019-02-23 -- 24 50:- SEK Org.nr. 838201-4101 1 SÅ HÄR GÅR DET TILL PÅ VALP- JUNIOR OCH VETERANUTSTÄLLNINGEN Först bedöms valpar i respektive åldersklass, klassvinnarna med hederspris (HP) möts om bästa han- resp. tikvalp. Bäst hanvalp resp. bästa tikvalp möts sedan i tävlan om bäst i rasen resp. bäst i motsatt kön. Samtliga valpar i respektive rasgrupp som blivit Bäst i Rasen möts i tävlan om bäst i gruppen. Vinnarna i resp. rasgrupp tävlar sedan om Best In Show. 3 kullsyskon kan tävla i syskonklass som bedöms i direkt anslutning till rasbedömningen. Jämna, lovande grupper kan belönas med hederspris. Vinnande grupp i respektive ras som erhållit hederspris tävlar sedan i finaltävling om Bästa syskonklass Juniorer och veteraner: juniorhanar respektive veteranhanar tävlar mot varandra, den som vinner klassen med hederspris möter sedan klassvinnande tik med hederspris om BIR-junior och BIM-junior samt BIR-veteran samt BIM-veteran. BIR-juniorerna tävlar i Juniorfinal och BIR-veteranerna tävlar i Veteranfinal, en final per dag. Se bilder och resultat från utställningen på vår hemsida www.nordskanskakennelklubben.se samt vår Facebooksida.
    [Show full text]