2019 Dessert Selections Individual Cakes
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Sweet Christmas Cookbook INTRODUCTION
IRENA GAVRAN - MIHAELA KOZARIĆ ŠEBREK - NINA MRVICA sweet christmas cookbook INTRODUCTION Sweet Christmas Cookbook is a booklet with over 30 wonderful holiday recipes that you can make all year round. In it you will find recipes for various cakes, cookies, sweet yeast dough stuffed with dried fruit, winter drinks and much more. But if you take a closer look, you will see this booklet is woven of a lot of love, effort and desire. When we thought about it, we didn’t know what it would look like, what recipes it would contain, or how much it would eventually bring us closer as a friends. We just knew we shared the same love for delicious sweet recipes and wanted to give them to you. We have joined forces and created these pages, for you. We spent many hours talking about recipes, exchanging hundreds of messages and emails, just as much time spent in the kitchen and behind the camera. And finally, with great pleasure we can say that our Christmas present is over. We give you this cookbook as a hope that you will find a handful of interesting recipes and ideas for your holiday table. We wish you to spend the most beautiful holidays with the Sweet Christmas Cookbook, to serve you for a long time and to create some beautiful memories with it. We would like to thank Bosch Croatia who recognized our idea and supported us in the realization. Thank you. Merry Christmas! Yours, Irena, Mihaela & Nina CONTENT 03 christmas cake 05 buche de noel 07 cranberry orange cake 09 caramelized walnut roll cake 12 rum bundt cake 14 meringue roll cake 15 hazelnut -
Baker's Dozen Guide
Facilitator Guide 1 Get ready! As the game facilitator, you have 5 easy tasks to get the most out of your game. You can play the game too, but keep in mind, this may expose you to hints as you give them to other players. 1. Reserve a space to play and decide on teams beforehand. 2. Set up the game materials. 3. Start the game. 4. Be the hint master. 5. Lead the post-game discussion. 2 Reserve a place to play the game. This game can be played in one large room or in multiple smaller rooms with table space for each team. Just make sure each team has a laptop with internet or a cell phone so they can access the game site to enter their final answer. If you’re playing with all of your teams in one large room, seperate teams as much as possible to avoid eavesdropping. Split teams into 3-5 members each. Ideally, each team will have 5 people. We recommend splitting up friends, office teams, or departments so people can work with others they don’t interact with day-to-day. Pro Tip: Assign the teams in advance so the game runs more smoothly right away. 3 Set up the game materials. Give each team one of the pink Baker’s Dozen boxes, some pens, and make sure each team can access the game site. Website link is below and is given in each box. When you're ready to start, set an 80 minute timer. If you don’t have access to the game site: At the end of 80 minutes, read the correct suspect and victim located at the back of this guide. -
Event and Catering Menus
Event and Catering Menus BREAKFAST BRUNCH LUNCH BREAKS TEA SERVICE RECEPTION DINNER DRINKS The Art of Catering Placing a dedicated focus on its global catering offerings, St. Regis Hotels & Resorts has elevated the private event experience, taking culinary excellence to new heights with The Art of Catering. Custom created by a team of leading St. Regis culinarians from around the globe, The Art of Catering brings refined dining with an artisanal approach to gatherings both large and small. With the debut of the Astor Menu, traditional catering has evolved to a fine-dining experience, as guests work with the chef to create an entirely personalized menu without restriction. Launching globally at the end of this year, The Art of Catering and Astor Menu are distinctly St. Regis, exemplifying food artistry at its finest for a memorable culinary experience beyond expectation. BREAKFAST BRUNCH LUNCH BREAKS TEA SERVICE RECEPTION DINNER DRINKS St. Regis Rituals Midnight Suppers Caroline Astor, mother of the St. Regis founder and doyenne of Gilded Age high society, entertained in a style that was unprecedented both in its opulence and its exclusivity. Her celebrated galas were often followed by intimate midnight supper experiences, which only a select few were invited to attend. The Bloody Mary These more relaxed affairs, distinguished by the finest wine and cuisine, were coveted after-parties In 1934, Fernand Petiot, the bartender at The St. where guests could unwind from the formality of Regis New York’s King Cole Bar, perfected the the preceding event. Traditionally commencing at recipe for a vodka-and-tomato juice cocktail he midnight, they now conclude at this hour. -
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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Any 2008 Introduccio De La Mel Idiomes.Pdf
Landschaften, Ruhe, Feinsandstrände mit Paesaggi, quiete, spiagge con sabbia fine e acque klarstem Wasser, Höhlen, Taules und Talaiots trasparenti, grotte, taules e talaiots. Questi sono (Megalithbauten). Dies sind nur einige der Dinge, alcuni degli elementi che rendono Minorca in un’isola die aus Menorca eine einzigartige Insel mit eigener unica, dotata di personalità propria e con una magia Persönlichkeit und einem Charme machen, der che fa innamorare tanto i turisti quanto gli abitanti. Landscapes, tranquillity, fine sandy beaches, translucent water, and the Bronze Age Touristen und Ansässige in seinen Bann schlägt. megaliths known as taules and talaiots: these are some of the elements that make Ma vi è un altro modo di scoprire quest’isola, Minorca a unique island, with its own distinctive personality and with a charm that Eine andere Möglichkeit, diese Insel ed è attraverso i suoi cibi tradizionali. Provare captivates both tourists and residents alike. zu entdecken, sind ihre traditionellen una porzione di formaggio Mahón-Menorca o Nahrungsmittel. Ein Stück Mahón- gli insaccati tipici, come la soppressata o la Menorca-Käse oder die typischen Würste carn-i-xulla, degustare un bicchiere di vino However, another way to discover at this island is through its locale o bere un cicchetto di gin di Minorca, wie Sobrassada (Paprika-Mettwurst) und e mangiare un pastisset o un carquinyol, sono traditional foods. Sampling a bite of Mahón-Menorca cheese or of Carn-i-Xulla (Fleisch-Speck-Wurst), ein Glas modi diversi di conoscere questa terra. Landwein oder ein Schluck Menorca-Gin, the typical cold meats (such as sobrassada or carn-i-xulla), taking eine Pastete oder ein Mandelkeks sind andere Minorca è un’isola piccola, ma con una forte a glass of the local wine or Minorcan gin, and finishing off with a Arten, dieses Land kennen zu lernen. -
Sizzle and Drizzle Handy Index
INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter -
Grilled Meats Desserts Dinner Skewers Beverages
grilled meats dinner skewers Beef* Bottom Sirloin (Alcatra) 1 Grilled Select Skewer (6 pieces/slices) BBQ Beef*** Garlic Sirloin** (Picanha com + Unlimited Salad Bar 18 Alho) Brazilian Roast (Assado) Tri Tip (Maminha) Lamb 13 Poultry Full Churrasco Experience Scallops 13 Marinated Chicken Adult 17 Shrimp 13 Spicy Chicken*** Child (ages 8-12) 10 Fillet Mignon 13 Pork Gourmet Salad Bar 12 Add Salad Bar 23 Parmesan Pork** To Go Lunch 10 Spicy Pork Seasoned Pork Sausage (Linguiça) desserts Grilled Pineapple Pudim de Leite 6 A Brazilian caramel flan, sweet and creamy egg based custard Beef* baked with a caramel sauce. Bottom Sirloin (Alcatra) Brigadeiro Chocolate Cake 7 BBQ Beef*** A traditional Brazilian fudge Hanging Tender (Fraudinha) Full Churrasco Experience combined with our rich chocolate Garlic Sirloin** (Picanha com Alho) Adult 30 cake. (Maminha)** Terra Grill Steak Child (ages 8-12) 15 Mango Cake 7 Brazilian Roast (Assado) Layers of moist cake and flavorful Gourmet Salad Bar 16 Top Sirloin (Picanha) mango mousse. 15 Bacon Wrapped Steak To Go Dinner Doce De Leite Churro 7 A fried pastry filled with caramel Kids 7 and under eat free with paying and served with a scoop of ice adult. Gratuity added for parties of 8 cream. or more and for split checks. Menu Crème brûlée 6 items are subject to change due to Fascinated rich custard base seasonal availability. topped with a texturally contrasting layer of hardened Poultry caramelized sugar. Marinated Chicken Spicy Chicken*** Bacon Wrapped Chicken BBQ Chicken*** beverages Chicken Hearts (Upon -
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. -
South Indian Coconut Curd Chutney Serve with Idli Or Dosa (As in Photo, Recipe Next Page) Serves 2-3
Source: hWp://www.vegrecipesofindia.com South Indian Coconut Curd Chutney Serve with Idli or Dosa (as in photo, recipe next page) Serves 2-3 Ingredients (Main) • ½ cup grated coconut, fresh or frozen • 4 Tbsp roasted chana dal (roasted husked bengal gram), see photo • 4 Tbsp yogurt (curd) • ½ inch ginger, chopped • 1 or 2 green chilies, to taste • 5 - 6 Tbsp water for grinding the chutney • salt as required Ingredients (Tempering) • 10-12 curry leaves • 1 tsp mustard seeds (rai) • a pinch of asafoe4da (hing), see photo • 1-2 dry red chilies • 1 Tbsp oil Roasted Chana Dal Instruc(ons • In a bowl first whisk the yogurt 4ll smooth. • Put the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. Grind un4l the whole chutney mixture is smooth. • Mix the chutney with the whisked yogurt. Season with salt and keep aside. • Heat oil in a small pan. Crackle the mustard seeds. • Add the red chilies, curry leaves and asafoe4da. • Fry for a few seconds un4l the curry leaves start to become crisp. Make sure the red chilies don't burn. • Pour the tempering into the chutney and s4r. • Serve the coconut curd chutney immediately with idli or dosa Cook: Malika Singh Side dish, vegetarian, healthy, inexpensive South Indian SoY Idli Idlis is a popular breakfast recipe in South India but now geng popular in other parts of India too. Serve the steaming hot idlis with coconut chutney. Makes 18-20 medium sized idlis Ingredients • Ready made wet baer (see photo) • Oil • Chili powder or rai (op4onal), can also be served plain with the chutney on previous page Instruc(ons • Pour the baer out in a large vessel, s4r it, with a spoon. -
Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere. -
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. -
Desserts Pies
Desserts Pies 1300 -Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust 1301 -Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream 1302 -Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream 1303 -Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi- Sweet Ganache 1304 -Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams 1305 -Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge 1306 -Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts 1311 -French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust 1312 -Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel 1313 -Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel 1315 -Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle 1316 -Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream 1317 -Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa 1318 -Macadamia Tart: Crunchy Macadamia Nuts,