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Rebecca Rather Key Lime Pie
Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham. -
Glendening Family Cookbook
Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11 -
Carroll Traditions Cookbook
Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor. -
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. -
CULINARY Board Members in Charge Sharon Furches and Michael Poynter
CULINARY Board Members in Charge Sharon Furches and Michael Poynter Stephen Lee, Louisville, KY - Superintendent Amount offered by Ky. State Fair.......................................$3,428.00 Entries close July 2; Location - East Hall Articles Accepted - See Rules 2 and 3 Articles Released - Monday, August 27 9:00 a.m. to 7:00 p.m. PLEASE NOTE: Entry requirements, rules and classes have changed. Please read the information in this section thoroughly and carefully. RULES 1. See General Rules on pages 189-191. Culinary 2. The Culinary Department will be open to receive entries Saturday, August 11, from 10:00 a.m. to 5:00 p.m. and Sunday, August 12, from Noon to 5:00 p.m. All canned goods and Special Display - Decorated Cakes or Molds in both Open & Junior Divisions must be received by 5:00 p.m. Sunday, August 12. 3. Baked goods, other food entries, and candy will also be accepted Monday, August 13, from 9:00 a.m. to 5:00 p.m. Sturdy, disposable containers must be used unless otherwise noted in class description. 4. Exhibitors will not be allowed to remove articles from this department until Monday, August 27 at 9:00 a.m. All items, including canned goods and containers, not called for by 7:00 p.m. Monday, August 27, will be given to a charitable organization. 5. No fresh or dried fruit may be used as a garnish in any class. If fresh flowers are used as a garnish they must be an edible variety. 6. All exhibitors wishing to have exhibits in regular and special classes must enter two such items to be eligible for both. -
This Dessert Has a Story to Tell PAGE 7
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Mushrooms Latinos Restaurant Vets Talk Shop Varieties to bolster any menu, It’s all about family, Reinvent to stay Tips on great service, page 12 page 38 relevant, page 47 page 42 LIFE OF PIE Sharing the Love of Food—Inspiring Business Success LIFE OF WINTER 2014 This dessert has a story to tell PAGE 7 WINTER 2014 FOOD COVER STORY As Nice As Pie 7 This classic dessert is an easy way to please guests across all segments. Magic Mushrooms 12 Fungus—the kind customers can't get enough of—is growing on menus. ADVERTISEMENT Have a Ball 16 Meatballs are so popular that menus dedicate a spot just to them. They can PAGE 112 even command a concept. One Nation Under Pizza 20 Pizza is loved by everyone, especially the bottom line. Find out if pizza is right for your operation. FOOD PEOPLE The Other Comida 38 Meet the growing Latino dining demographic and find out what it's hungry for. Talk Shop 42 Five operators weigh in on great service, the Holy Grail of hospitality. MAKE Road Trip to Baltimore 46 There's more to the Charm City than DOUGH WITH great crab cakes. PIZZA PAGE 20 Download the app on iTunes or view the magazine online for exclusives at FOODFANATICS.COM MONEY & SENSE 47 Restaurant Longevity Follow these steps to stay hot and popular. From Chef to Consultant 52 There's more than one way to cook up your passion. IN EVERY ISSUE FOOD Trend Tracker MEATBALLS ARE ADVERTISEMENT 27 Get a jump start on food trends for the new year. -
The Sweet Smell of Success Lingers Over Orlando at the 2008 Great American Pie Festival Sponsored by Crisco®
American Pie Council Newsletter www.piecouncil.org Spring 2008 THE SWEET SMELL OF SUCCESS LINGERS OVER ORLANDO AT THE 2008 GREAT AMERICAN PIE FESTIVAL SPONSORED BY CRISCO® More than 25,000 Pie Lovers and Pie Bakers United in Weekend of Competition, Family Fun and Of Course, Pie Eating It was a pie-lovers dream come true. For one weekend, April 19-20, thousands of pie lovers, pie bakers, celebrity chefs and vendors of all things pie-related converged in the idyllic town of Celebration, Fla., just outside Orlando, to celebrate a love affair with what is arguably America’s most beloved dessert, pie. The 2008 Great American Pie Festival sponsored by Crisco® was the most successful in the event’s 14-year-history, with more than 25,000 pie lovers in attendance and a record- setting 50,000 slices in the Never-Ending Pie Buffet, which was sponsored by a smorgasbord of local, regional and national commercial bakeries, restaurants and markets. The Food Network added an exciting presence at the pie baking championship and throughout the weekend festival, as film crews captured the thrills, spills and chills of every competition and event to compile into a special program which will air at a later date. Danielle Nettuno, 2008 Junior Chef Division Winner, with Celebrity Chef Jon Ashton Among pie-eating contests, baking demonstrations, vendor exhibits, games and live entertainment, the highlight of the festival was the announcement of the winners of the APC Crisco® National Pie Championships. Held annually since 1995, the National Pie Championships offer participants the opportunity to test their pies against other top bakers nationwide. -
Fried Ice Cream Chocolate Fudge Cake with Chocolate Ganache Mudslide
FRIED ICE CREAM FRIED ICE CREAM Vanilla ice cream inside a crunchy coating, covered in Vanilla ice cream inside a crunchy coating, covered in your choice of chocolate sauce or honey and topped your choice of chocolate sauce or honey and topped with whipped cream with whipped cream CHOCOLATE FUDGE CAKE CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE WITH CHOCOLATE GANACHE A flourless chocolate fudge cake with a chocolate A flourless chocolate fudge cake with a chocolate ganache topping, over a strawberry sauce ganache topping, over a strawberry sauce with whipped cream with whipped cream MUDSLIDE PIE MUDSLIDE PIE Creamy, frozen Baileys and cream pie drizzled Creamy, frozen Baileys and cream pie drizzled with chocolate sauce and whipped cream. with chocolate sauce and whipped cream. NEW YORK STYLE CHEESECAKE NEW YORK STYLE CHEESECAKE with Strawberries with Strawberries KEY LIME PIE KEY LIME PIE We make it here with fresh lime juice poured into a We make it here with fresh lime juice poured into a graham cracker crust and topped with whipped cream. graham cracker crust and topped with whipped cream. KENTUCKY DERBY PIE KENTUCKY DERBY PIE Chocolate chip cookie pie with pecans and Chocolate chip cookie pie with pecans and topped with whipped cream and chocolate syrup. topped with whipped cream and chocolate syrup. TRADITIONAL MEXICAN COFFEE TRADITIONAL MEXICAN COFFEE The aromatic flavor of Kahlua makes this one “especial”. The aromatic flavor of Kahlua makes this one “especial”. SUITE DREAMS SUITE DREAMS An artistic blend of fresh blackberries with a hint of An artistic blend of fresh blackberries with a hint of chocolate and almond. -
Eden Roc Miami Beach & Nobu Hotel Miami Beach
SPECIAL EVENT DINING - 1 - JOIN US FOR A GATHERING OF IMAGINATION. At Eden Roc, we pair delicious with daringly unexpected. Our two acclaimed restaurants — Japanese-fusion Nobu and field-to-fork Malibu Farm — are themselves a bold pairing of inspired cuisines. Now, this imaginative gathering of taste and talent is available for your special event. Take your guests on an exhilarating culinary journey. Begin by exploring our menus, grounded in the timeless sophistication of Eden Roc, but spiced with exciting forays led by the creative minds behind Nobu Miami and Malibu Farm. - 2 - Perhaps your group will fall under the spell of Nobu Matsuhisa’s signature black cod saikyo miso or his unparalleled Zensai hors d’oeuvres. A global superstar and culinary trailblazer, Nobu injects a dash of razor-sharp modernity into any culinary event. - 3 - Your event may call for dishes from the thoughtful, delicious simplicity of Helene Henderson’s Malibu Farm. As it did on the Malibu pier where it first gained fame, Malibu Farm will treat your guests to whole-ingredient locally sourced adventures, such as pea and pesto couscous or grass-fed beef sirloin with chili cherry tomatoes. - 4 - Chef Thomas joined Nobu in 1998 and has since come a long way, moving through the ranks to become Executive Sous Chef for their London location, and ultimately Corporate Executive Chef at the national level. Today he is presently settled at Eden Roc Miami Beach, where guests can experience his award-winning cuisine as they please, from the comforts of their oceanfront guest room or at the acclaimed Nobu Miami restaurant. -
PASTRY 101 B&G APPLE FRIED PIE 50-200 48 102 B&G PEACH FRIED PIE 50-201 48 104 B&G LEMON FRIED PIE 50-202 48 103 B&A
PASTRY Products Manufactured By B&G 0.00 50-200 B&G APPLE FRIED PIE 48 101 50-201 B&G PEACH FRIED PIE 48 102 50-202 B&G LEMON FRIED PIE 48 104 50-203 B&G CHERRY FRIED PIE 48 103 50-204 B&G CHOCOLATE FRIED PIE 48 105 50-205 B&G MULTI PAK 48 106 50-221 B&G CHOC/OATMEAL D-LISH TREAT 24 221 Products Manufactured By BROAD STREET BAKERY 0.00 6-100 BSB JUMBO HONEY BUN 5 OZ 36 13348150 6-201 BSB 6-PK SUGAR MINI DONUTS 72 13371452 6-202 BSB RICH FRSTED MINI DONUTS 72 13348360 6-203 BSB C-NUT CRUNCH MINI DONUTS 72 13348310 6-302 BSB 2 PK LEMON CREME CUPS 36 13323910 6-304 BSB APPLE TURNOVER 4.5 OZ 48 13373920 6-350 BSB DBLE CHOC CUPCAKES 4 OZ 36 13355012 6-351 BSB 2PK BANANA PUDDING CUPCAKE 36 13350920 6-352 BSB 2PK STRAWBERRY SHORTCAKE 36 13323930 6-400 BSB CINN ROUND DANISH- 5 OZ 32 13336900 6-470 BSB CINNAMON COFFEE CAKE 3.4OZ 36 13378800 6-500 BSB FOA JUMBO H-BUN 5 OZ 36 13348152 6-601 BSB FOA 6-PK SUGAR DONUTS 72 13370840 6-602 BSB FOA 6-PK FRSTED DONUTS 72 13348362 6-603 BSB FOA C-NUT CRNCH DONUTS 72 13348312 6-702 BSB FOA 2PK LEMON CRM CUPS 36 13323912 6-704 BSB FOA APPLE TURNOVER 4.5 OZ 48 13373922 6-750 BSB FOA DBLE CHOC C-CAKES 36 13355160 6-751 BSB FOA BAN PUDDING CUPCAKES 36 13350922 6-752 BSB FOA S'BERRY SHORTCAKE CUPC 36 13323932 6-800 BSB FOA CINN ROUND DANISH 32 13336902 6-805 BSB FOA CINN COFFEE CAKE 3.4OZ 36 13378802 PASTRY Products Manufactured By BROAD STREET BAKERY 0.00 Products Manufactured By CAROLINA FOODS 1.00 10-010 DUCH 5OZ WHITE HONEY BUN 54 717 10-011 DUCH 5OZ CLEAR HONEY BUN 54 712 10-020 OH-BOY 3OZ GLAZED H-BUN * -
(Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal.