Starters Mains Dine out Menu

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MAINS { SNACKS & SIDES } Halusky potato dumplings, sweet corn, chevré, sauerkraut...............................................................18 SUMMER 2015 B Slav Pickles ...............................5 Pierogi smoked potato filling, confit eggplant, cherry tomatoes, ajvar........................................19 somerville Curry Pickled Eggs .................5 cocoa mustard Schnitzel crispy pork cutlet, pepper ragu, garlic cream mash potatoes, grüner sosse....................22 Gurkensalat .............................5 dill and cucumber salat Wurst Trio Riesling Sauerkraut ................5 bratwurst, kielbasa, czech špekáčky, sauerkraut, potatoes.............................................23 white wine braised cabbage, apple Wagyu Brisket Sauerbraten German Potato Salad ............5 vinegar braised brisket, orange glazed summer beets......................................................26 warm with bacon, whole grain mustard Bratkartoffeln Potatoes .........5 The New Food of Germany pork fat-fried potatoes and Central Europe DINE OUT MENU 3 Course Prix Fixe Menu for $33, Beer & Wine pairing for $15 brot · bier · wurst · weinstube Zupa Piwna beer soup, aged cheddar, challah toast Schwein Frites crispy pig ears, sauerkraut salad, grüner sosse STARTERS WINE PAIRING: Silvaner, Seebrich - aromas of mineral and spice, crisp and dry Bronwyn Bretzel spicy horseradish mustard...........................................................6 Spätzle schwabian style noodle, aged cheddar, smoked onion, green beans Urnebes serbian cheese dip, pepper, roasted garlic, bauernbrot bites..........................6 Knödel bacon challah dumpling, crispy pig’s head sausage, spicy mustard gravy Schmaltz pork fat, pickled onion, bauernbrot bites.....................................................7 Konigsteller - For Two 2 lb beer braised pork shank Haxe, klöpse meatballs, frankfurter sausage, bratkartoffeln potatoes, roasted apples, sauerkraut Salat mesclun greens, pickled peas, lemon-mint vinaigrette, candied walnuts..................8 ($10 supplement when one Prix Fixe Menu is ordered) Reibekuchen potato pancake, apple-cardamom sauce, crème fraîche...........................9 BEER PAIRING: Warsteiner Premium Dunkel - bold malts, caramel, toasty, dry Currywurst veal sausage, curry ketchup, frites.................................................................9 Polish Charcuterie Plate selection of cured meat, pickles, mustard.......................11 Rote Grütze berry compote, almond crème fraîche Barenjäger Baba pastry soaked in “barenjäger honey & bourbon”, vanilla whipped cream + THESE MENU ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW AND UNDERCOOKED MEAT, FISH, SHELLFISH, POULTRY AND EGGS MAY RESULT IN FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE AN EXISTING MEDICAL CONDITION. PLEASE INFORM YOUR SERVER IF YOU HAVE ANY ALLERGIES OR DIETARY RESTRICTIONS..

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Crispy Ricotta Pierogi with Warm Apple-Cabbage Salad & Browned Butter
Crispy Ricotta Pierogi with Warm Apple-Cabbage Salad & Browned Butter With this dish, we’re welcoming in the season by preparing one of our favorite comfort foods— pierogi. The national dish of Poland, these stuffed dumplings have been enjoyed since the 13th Century. To save time without sacrificing flavor, we’re using pre-made dumpling wrappers, and crimping the dough around a delicious filling of ricotta cheese and classic spices. Smothered in nutty browned butter and served with a warm salad of sweet apple, aromatic fennel and hearty cabbage, these crispy pierogi make for the perfect early-autumn dinner. Ingredients 12 Dumpling Wrappers 1 Cup Part-Skim Ricotta Cheese 1 Apple 1 Baby Fennel Bulb ¾ Pound Cabbage Knick Knacks 2 Tablespoons Butter 2 Tablespoons Champagne Vinegar ⅓ Cup Sour Cream 2 Teaspoons Pierogi Spice Blend (Poppy Seeds, White Granulated Sugar, Ground Nutmeg & Whole Dried Caraway Seeds) Makes 2 Servings About 700 Calories Per Serving Prep Time: 10 min | Cook Time: 25 to 35 min For cooking tips & tablet view, visit blueapron.com/recipes/725 Recipe #725 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/725 1 2 Prepare the ingredients: Form the pierogi: Wash and dry the fresh produce. Remove the dumpling wrappers To make the filling, in a medium bowl, combine the cheese and from their package and stack on a plate; cover with a damp paper half the spice blend; season with salt and pepper to taste. Fill a towel. Pick off and reserve some of the fennel fronds (the green, small bowl with lukewarm water. Lay the dumpling wrappers on a thread-like tops of the plant); cut off and discard the fennel stems.
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CATERING MENU for PRINTING V2 05232019
CATERING ACCESSORIES (Free for Order over $800)加热餐具 (Will be automatically included in the total order for best dining experience. Please let us know if you do not need it and we are happy to accommodate.) Chafer Set to Keep Your Food Warm $12 per set (Each set can hold 2 hot dishes) CATERING MENU READY TO ORDER? (Please let us know if your party准备好订餐了？ have any food allergies before placing your order) To place orders and price inquries, please email us : [email protected] Cancellation Policy: Requires 48 hours’ notice, otherwise a 50% cancellation fee will apply Delivery/Handling Fee: $30 (NYC) www.yasotangbao.com Our Website: FIRST ORDER 10% OFF 第一次订餐 PROTEINS YASO CATERING 主菜 Pick a Set, Order a La Carte, or Mix and Match (Minimum $125) A La Carte (Ideal for 10) Braised Beef Shank 红烧牛肉 Braised Pork Meatballs 红烧狮子头 Spicy Diced Chicken 辣鸡肉丁 THE BASIC Sweet and Sour Pork Ribs 基础套餐糖醋小排 Braised Tofu (V) 红烧豆腐 Small 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 Drunken Chicken (Cold Dish) 绍兴醉鸡 Medium 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 Large 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 SIDES 配菜 A La Carte (Ideal for 10) Garlic Cucumber Salad (V) THE CLASSIC (BEST VALUE) 蒜蓉黄瓜经典套餐（最超值） Garden Vegetable (V) 时蔬 Soy Glazed Egg Small 1 Dumpling, 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 卤蛋 Soy Garlic Fried Noodle (V) Medium 2 Dumplings, 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 蒜香炒面 Soy Garlic Fried Rice (V) Large 3 Dumplings, 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 蒜香炒饭 White Rice 白饭 DUMPLINGS DRINKS 点心饮品 A La Carte (20 pieces, with exceptions) Bruce Cost Ginger Ale 生姜汽水 Assorted YEO'S Canned Asian Beverage Steamed Baos (3 choices of ﬁllings: Pork, Curry Chicken, Vegetable) 各式杨协成罐装饮料蒸包（Soy Milk , Chrysanthemum Tea , Green Tea , 豆浆菊花茶绿茶 Pan Fried Baos (3 choices of ﬁllings: Pork, Curry Chicken, Vegetable) Iced Lemon Tea , Lychee Tea ）煎包柠檬茶荔枝茶 Sweet and Spicy Pork Dumpling Jiaozi FIJI Water 甜辣猪肉饺子斐济矿泉水 S.Pellegrino Sparkling Water 圣培露气泡水 .
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Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
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Cavalier Cooking 101: Dumplings from Around the World
Cavalier Cooking 101: Dumplings from Around the World Chicken Potstickers Filling: 1 lb. of ground chicken Dipping Sauce: 2 tbsp. of soy sauce 2 tbsp. of soy sauce 2 tbsp. of sweet soy sauce 2 tbsp. of sweet soy sauce 2 tbsp. of fish sauce 1 tsp. of sesame oil 1 tsp. of sesame oil 1 tbsp. of brown sugar 1 bunch of sliced scallions Squeeze of lime juice 1 tbsp. of minced garlic 1 tsp. of minced ginger 1 tbsp. of minced ginger 1 tbsp. of corn starch 4 bok choy heads 2 tsp. of Chinese 5 spice Vegetable Oil for frying Salt and Pepper to taste Wonton wrappers Instructions Blanch the bok choy heads for 3-4 minutes. Mince the bok choy and combine with the rest of the ingredients to make filling. *Tip: To taste the filling, microwave a small ball of the filling until cooked (15 seconds) and taste. Add seasonings according to your preferences. Take 1-2 tsp. of your filling and put into the center of your wonton wrapper. Dip your finger in water and moisten the edges. Then fold your potsticker into whatever shape you want! This video shows some traditional ways to fold your dumpling: http://www.youtube.com/watch?v=aE82VmqPYj4 Coat non-stick pan with vegetable oil and allow oil to heat up for a few minutes. Put potstickers in pot and fry for 3-4 minutes. Put a 1 tbsp. of water into the pan and cover. Allow the potstickers to steam for 2-3 minutes and then take cover off.
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Recipe-Manti Dumplings
Manti Dumplings SOMETIMES YOU NEED A PROJECT. We guarantee these will be more satisfying than that sourdough everyone’s trying to make at home. Chewy, spicy, creamy, delicious. SERVES TIME: RECIPE FOUR ~1 HOUR FROM: Ingredients FOR THE DUMPLINGS FOR THE SAUCE FOR THE GARLIC YOGHURT TO FINISH 2 cups all-purpose flour 1/2 cup canola oil 2 1/4 cups thick and creamy fresh cilantro (plus a little extra for rolling) plain yoghurt 1/2 tbsp minced garlic sliced serrano chili 1-2 garlic cloves, crushed 1 egg, beaten ground sumac (optional) 1/4 cup dried red chili, and finely chopped 1/4 cup water seeds removed salt to taste 2 tbsp olive oil 1 tbsp toasted sesame seed 1 tsp sea salt 1/2 tbsp dried thyme 8 oz. ground beef 1/2 tbsp dried dill or lean ground lamb pinch of dried oregano 2 tbsp onion, grated 1 tbsp apple cider vinegar or finely chopped salt to taste a pinch of cumin Instructions 1. First make the dough. Sift the flour and salt into a wide bowl and 5. Pinch the opposite corners to form a little a little pouch and make a well in the middle. Pour in the beaten egg and the water and press the seams together to seal firmly. Repeat with the rest of using your hands, draw the flour into the liquid and mix to a dough. the dough and place the stued dumplings on parchment paper. Pour in the olive oil and knead the dough for about 5-8 minutes, 6.
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Tandem Cookbook – on the Tip of the Tongue Kouvola, Finland 2015
Tandem Cookbook – On the Tip of the Tongue Kouvola, Finland 2015 Publications of Kymenlaakso University of Applied Sciences Series A. No: 68 Publisher: Kymenlaakso University of Applied Sciences Editorial Board: Tarmo Ahvenainen, Päivi Franzon, Slaveya Hämäläinen, Mikko Koho, Pekka Malvela, Minna-Mari Ollikainen, Sari Pieviläinen Logo design: Nicholas Leppanen Cover photo: Meri Ketonen Graphic design: Petri Hurme, Vinkeä Design Oy Printing press: Tammerprint Oy 2015 ISBN (PB): 978-952-306-129-3 ISBN (PDF): 978-952-306-130-9 ISSN: 1239-9086 ISSN-L: 1239-9086 Editorial “Tandem is great”, wrote a student on a piece of paper and added, “May I do this again, please?” That is how the participants in the Tandem programme in our university very often describe their experience in tandem language studies. At Kyamk, the programme was launched a few years back both on Kotka and Kouvola campuses. Tandem is a method of language learning which takes place through authentic communication with a native speaker – at Kyamk mostly between a Finnish degree student and a non-Finnish exchange or degree student. Practically all who have participated in Tandem have acknowledged how exciting it is to learn about the other student’s culture and language this way, and many have come to realise how difficult it sometimes is to explain certain aspects of their mother tongue. Being a coordinator of Tandem is no less exciting. Meeting happy students who have just encountered new cultures, and reading the summaries of the progress of their tandem studies is often an extremely rewarding experience. In autumn term 2015, we decided it was time to try something new within the Tandem programme.
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Potato Pierogi Makes 24 Dumplings, 4 to 6 Servings
POTATO PIEROGI MAKES 24 DUMPLINGS, 4 TO 6 SERVINGS TIME ABOUT 1 HOUR With all due respect to ravioli, and all of the other stuffed pastas/doughs that exist around the world, I’m partial to the pierogi. These dumplings are creamy and savory, cooked in butter and served with cooked onion and sour cream. INGREDIENTS About 3 tablespoons butter 1 large onion, chopped Salt and pepper 1 teaspoon minced garlic (optional) 1 cup Mashed Potatoes (see recipe below) 24 round or square dumpling wrappers (to make your own, see below) 1 egg white, lightly beaten Sour cream for serving INSTRUCTIONS 1. Put 1 tablespoon butter in a large deep skillet, preferably nonstick or cast iron, over medium heat and add the onion along with a liberal sprinkle of salt and pepper. Cook, stirring occasionally, until the onion softens, then turns brown. This may take as long as half an hour. It’s okay if the onion gets a bit crisp on the edges, but lower the heat as necessary so it doesn’t cook too fast; basically you want a kind of onion compote. 2. Combine half the onion and the garlic, if you’re using it, with the mashed potatoes, then taste and adjust the seasoning. Set the remaining onions aside. There’s no need to wipe out the pan. Heat the oven to 200°F. 3. Lay a wrapper on a work surface and put 1 to 2 teaspoons of the stuffing in the center of it. Brush the edge of the wrapper with egg white. If you have cut circles, form half-moons; if you have cut squares, form triangles.
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— Chiao-Tzu/Jiaozi Dumplings — ANDREW LIN (SENIOR PRODUCTION DESIGNER)
MAIN DISH — Chiao-tzu/Jiaozi Dumplings — ANDREW LIN (SENIOR PRODUCTION DESIGNER) When I was a kid my family loved Thanksgiving, but none of us were particularly fond of turkey. Instead we would eat heaping piles of dumplings. Bowl after bowl of them. We still do the same, with even the youngest ones helping to assemble the 100+ dumplings necessary to make sure everyone has eaten their fill. You can pinch the dumpling shut in the usual way, but our kids like to get creative and come up with all sorts of weird shapes. If you run out of dumpling skins, the leftover filling makes for delicious meatballs. INGREDIENTS STEP-BY-STEP RECIPE 2 lbs. ground meat (half pork, half 1 | Mix the filling ingredients by hand (literally with your hands — it works beef, but it’s best with all pork) best). Fill each chiao-tzu dumpling wrapper with just as much filling 1 cup of finely chopped water chestnut as will fit — it’s less than you think. Seal the wrappers by dipping your finger in water and running it along the whole dumpling wrapper. 1/2 tablespoon sugar 2 | To keep the dumplings from drying out before you cook them, place 3 tablespoons soy sauce (or more) them on a cookie sheet or plate (fat side of the dumpling down, so it 3 tablespoons dark sesame oil stands up straight — this is important) and cover with a clean, damp dish cloth or a few slightly damp paper towels. 2 tablespoons finely chopped/ shredded ginger 3 | TO COOK: In a 10- or 12-inch skillet over medium heat, add a tablespoon of oil.
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E-Newsletter of the Organization of Chinese American Women April 2013
E-Newsletter of the Organization of Chinese American Women April 2013 (from Linda Devine) My thanks, as always, to all who submitted material for this issue. This is our longest one to date, at 53 pages, and it would not have been possible without the efforts and diligence of all the authors. Special kudos to my husband Ed, who spent a large amount of time on photo preparation work. This was by far the greatest number of pictures we have featured in an issue, and I appreciate his willingness to go the extra mile for OCAW. Suggestions or recommendations for any aspects of the e-newsletter are always welcome, and you can reach me at: [email protected] . Update on the OCAW History Book (from Puanani Woo) April 5, 2013 (with recent updates) Dear OCAW Sisters: By the time you receive this e- newsletter, the manuscript of the OCAW book will be at the printer’s, and it is expected off the press by TUESDAY, MAY 28, in time for the book launch planned for THURSDAY, MAY 30. The printing company is located in Ann Arbor, Michigan. Books should be ready for ordering June 1, 2013. Here is the ordering information: • $19.00 is the price per book. 500 books are ordered, and 250 of the 500 are already pre-ordered. The size is 8½” x11”. There are 59 pictures. • The best way to order is through the University of Hawaii Press’s website : uhpress.hawaii.edu . The shipping & handling cost will be automatically calculated according to the number of books ordered and the delivery address.
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Jamie's Chicken and Dumplings
Columbia’s Comfort Recipes Jamie’s Chicken and Dumplings Ingredients Chicken ● 1 whole chicken ● 2-4 stalks celery, diced ● 1 onion ● 2-4 carrots, diced ● 1 pkg fresh poultry herbs ● 3 tbsp butter ● 1-3 tsp chicken bouillon Dumplings (I usually double this recipe) ● 1-1/2 cups flour ● 1/2 tsp baking powder ● 3/4 tsp salt ● 3 tbsp of Crisco shortening ● 1/2 cup of chicken stock, cooled Directions ● In a large stock pot, melt butter and sauté celery, onion and carrots until onions are soft. Add the whole chicken and poultry herbs to the pot. Fill the pot with water until chicken is covered. Stew for 60-90 minutes (the longer you leave it in, the easier it will be to debone). ● Take the chicken out of the pot and set aside to cool. Remove any poultry herb stems from the stock. Add chicken bouillon to the water to flavor (a couple cubes or 1-3 tsps), stir and turn off the burner until you’re ready to make the dumplings. Reserve 1/2 cup of chicken stock (or 1 cup if you double the dumpling recipe) for the dumplings and set aside to cool. ● After cooling the chicken, de-bone the chicken and break up meat. Set chicken meat aside. ● For the dumplings, mix the flour, baking powder and salt in a mixing bowl. Cut the shortening into the flour mixture with a fork until it is the consistency of little peas. Add the cooled chicken stock into the mixture and mix together (I end up kneading with my hands once everything is well combined).
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My Iranian Sukkah
Old Dominion University ODU Digital Commons English Faculty Publications English 2009 My Iranian Sukkah Farideh Dayanim Goldin Old Dominion University, [email protected] Follow this and additional works at: https://digitalcommons.odu.edu/english_fac_pubs Part of the Jewish Studies Commons, and the Women's Studies Commons Original Publication Citation Goldin, Farideh Dayanim, (2009). "My Iranian Sukkah" in M. Ben-Joseph and D. N. Rosen (Eds.), Where we find ourselves: Jewish women around the world write about home (pp. 225-234). New York: SUNY. This Creative Work is brought to you for free and open access by the English at ODU Digital Commons. It has been accepted for inclusion in English Faculty Publications by an authorized administrator of ODU Digital Commons. For more information, please contact [email protected]. My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yorn Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the first time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room.
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May 2018 - Shavuot 5778 Advertisements
A Busy Month at the Synagogue Celebrate Shavuot Saturday evening, 19 May Service at 7.30 pm, followed by Tikkun Leyl (study session) with cheesecake! Festival service, At the Communal Seder the Rabbi presented prizes to the finders of the Sunday 20 May, hidden afikomen 10.30 am In This Month’s Highlight View from the Chair ..........................2 Jewish Farming Week ........................2 Inheritors and Creators ......................3 RJ distance learning for conversion classes ................................................3 The meaning of Shavuot ....................3 Cheder News ......................................4 Social Centre News ............................4 AJEX film show .................................5 On the last day of the Cheder term the children of the Gan made afikomen SE10 and Beyond ...............................5 covers in preparation for their Pesach sedarim Remembering Bob Harmes ................5 Social and Personal ............................6 Bromley Three Faiths Forum .............6 Leaving Party for the Rabbi ...............6 Shemesh Summer Camp ....................6 Holocaust Survivor Centre Project ....6 Surviving in Warsaw ..........................7 Lehrhaus at Leo Baeck College .........8 We were there too ..............................8 Services ..............................................8 Bromley Beit Midrash ........................8 CCJ Anniversary Event ......................8 Dates for Your Diary ..........................9 During the Yom Hashoah service on the first day of the new
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