2017 Lucky Leaf Personal Creations Recipe Contest Winners Grand
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Ornamental Confectionery and Practical Assistant to the Art of Baking
THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>>>>>>>>>>>>>>>>>>>>>>T*>T*T>>T-J?C»?g>T*Xv & g^aft e 9 §1 Ifilllillllll! AND Practical Assistant TO Ibe jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP : PRINTED IN ENGLISH AND GERMAN. PRICE, ^2.00. 1892. i^ ^t\A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. : / nag) INTRODUCTION, ^^^^^^^^^^...^^^^^^^£*. In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. -
Christmas & Hogmanay Price List
Carrot & Walnut Cake - £4.80 A soft moist carrot teacake studded with roasted Christmas & Hogmanay walnuts and finished with crème cheese butter cream. Product List Last Christmas orders taken 15th December. Quiches Festive Favourites Caramelized Onion & Bacon - £26 - 10 slices Caramelized onion & smoked bacon quiche in a Belhaven Christmas Pudding - £12 - serves 8 crisp pate a foncer base. A rich dark steamed pudding filled with dried fruits and our local Belhaven Black ale. Red Onion Chutney & Blue Cheese - £26 - 10 slices Caramelized red onion chutney, & blue cheese Pithivier Mince Pies - £4.50 - pack of 4 quiche in a crisp pate a foncer base. Traditional mince pie encased in crisp puff pastry. Pain d’Epices - £5.95 Pork Pies Moist gingerbread infused with anise, nutmeg, cinnamon, orange, lemon, vanilla & honey. Pork Pie - £15 A mixture of pork, onions, garlic and herbs baked in Christmas Cake - £7.50 a crisp raised pie pastry crust. A rich cake stuffed with sultanas, currants & almonds. Pork Pie with Egg - £15.50 A mixture of pork, onions, garlic, herbs & boiled Stollen - £7.20 eggs baked in a crisp raised pie pastry crust. Stollen is a traditional German fruit cake filled with dried fruits & dusted with icing sugar. Savouries Mini Sausage Rolls - £2.15 - 6 in a pack Whole Tarts Pork sausage wrapped in rick flaky puff pastry Tart Chocolat au Lait - £22.50 - 12 slices Mini Bridies - £2.50 - 6 in a pack Jivara 40% milk chocolate ganache and salted Pork sausage with carrot & onion wrapped in rick caramel moelleux (soft caramel), crisp vanilla flaky puff pastry pastry base. -
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. -
Weekly Menu — April 27 2020— Mika Serves Fresh, Nourishing, and Vibrant Modern Middle Eastern and Mediterranean Cuisine That’S Made to Satisfy and Delight
Weekly Menu — April 27 2020— Mika serves fresh, nourishing, and vibrant modern Middle Eastern and Mediterranean cuisine that’s made to satisfy and delight. We keep our food simple, and let the unique flavour combinations do the talking. We require notice of one (1) business day for each order. Deliveries twice weekly (Wednesdays & Fridays) Breakfast Buttermilk Pancakes | $5/Package (5 per package) 5 Fluffy homemade buttermilk pancakes Classic Waffles | $5/Package Our crispy golden waffles Burekas (medium) | $7.5 (Half Dozen) | $14 (Dozen) Homemade puff pastry filled with our different fillings ❏ Potato ❏ Cheese ❏ Mushroom/Onion ❏ Variety (2 of each, 4 of each) Oat Muffin | $7.5 (Half Dozen) | $14 (Dozen) Jerusalem Style Stuffed Pita | $10.50/person Our homemade pita slathered with flavorful matbucha, stuffed with boiled eggs, cheese, and then grilled Meat Mains Chicken Shawarma| $7.50 / serving Thinly sliced cuts of chicken roasted in our spice mix Orange Raisin Chicken | $7.50 / serving Chicken baked in orange juice, oranges, raisins and rosemary. Whole Roasted Chicken | $25 Whole | $13 Half Whole chicken seasoned with herbs and spices and then roasted Beef Pierogi | $10 / Serving Our dumplings stuffed with our beef and spices mixture 416 519 8583 [email protected] Updated Apr.26.2020 Shawarma Meal - $ 30 ❏ Chicken Shawarma (16 oz) ❏ Hummus (8 oz) ❏ Tahini (8 oz) ❏ Pita (5 pack) ❏ Israeli Salad (16 oz) Vegetarian Main Potato Pierogi | $10 / Serving Our dumplings, stuffed with potato and onion filling. Sides Small -
E Guide the Travel Guide with Its Own Website
Londonwww.elondon.dk.com e guide the travel guide with its own website always up-to-date d what’s happening now London e guide In style • In the know • Online www.elondon.dk.com Produced by Blue Island Publishing Contributors Jonathan Cox, Michael Ellis, Andrew Humphreys, Lisa Ritchie Photographer Max Alexander Reproduced in Singapore by Colourscan Printed and bound in Singapore by Tien Wah Press First published in Great Britain in 2005 by Dorling Kindersley Limited 80 Strand, London WC2R 0RL Reprinted with revisions 2006 Copyright © 2005, 2006 Dorling Kindersley Limited, London A Penguin Company All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the copyright owner. A CIP catalogue record is available from the British Library. ISBN 1 4053 1401 X ISBN 978 1 40531 401 5 The information in this e>>guide is checked annually. This guide is supported by a dedicated website which provides the very latest information for visitors to London; please see pages 6–7 for the web address and password. Some information, however, is liable to change, and the publishers cannot accept responsibility for any consequences arising from the use of this book, nor for any material on third party websites, and cannot guarantee that any website address in this book will be a suitable source of travel information. We value the views and suggestions of our readers very highly. Please write to: Publisher, DK Eyewitness Travel Guides, Dorling Kindersley, 80 Strand, London WC2R 0RL, Great Britain. -
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11 -
Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is. -
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 -
Search Criteria
InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Personal guide for: EMail: Product category: intercool.01 - Bread, cakes and pastries Search Criteria: Company Figures • Company Profile • Contact Persons • Exhibitors with address and hall location • Hall map for each exhibitor • News / Product News • Product groups with descriptions and illustrations • main_prod_no • Messe Düsseldorf GmbH Postfach 101006 40001 Düsseldorf Germany Tel. +49 (0)221 / 45 60-01 Fax +49 (0)221 / 45 60-668 www.messe-duesseldorf.de © 2010 Messe Düsseldorf GmbH 1 © 2010 Messe Düsseldorf GmbH 2 InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Contents 1.39 Mannis ............................... 91 1.40 MENISSEZ SAS .......................... 93 1.41 MISSION FOODS ......................... 95 1 Exhibitors ................................. 5 1.42 Müller-Brot GmbH ......................... 97 1.1 Aerzener Brot und Kuchen GmbH ................ 5 1.43 Neuhauser International ..................... 98 1.2 Almondy Vertriebsgesellschaft mbH ............... 7 1.44 Pan Tiefkühlprodukte GmbH ................... 100 1.3 Austerschmidt Frische Bäcker GmbH & Co. KG ........ 8 1.45 Panusa S.L. ............................ 101 1.4 BACK SHOP Tiefkühl GmbH ................... 9 1.46 Partner-Back Backwarenherstellungs-GmbH .......... 102 1.5 Backwelt GmbH .......................... 11 1.47 Pfalzgraf Konditorei GmbH .................... 103 1.6 Bagel Bakery GmbH ....................... 12 1.48 PLANETE PAIN .......................... 107 1.7 Bakeline S.n.c. .......................... 15 1.49 Posch GmbH, Helmut ....................... 108 1.8 Baker & Baker, CSM Deutschland GmbH ............ 17 1.50 SWEET STREET DESSERTS ................. -
Table of Contents
Table of Contents Pg # Title 12. 'Thyme' For Biscuits 13. 1776 Coffee Cake 14. 1986 Winner Praline Cookies 15. 1986 Winner: Almond Thumbprint Cookies 16. 1986 Winner: Butter Crisps 17. 1986 Winner: Chocolate Covered Cherry Cookies 18. 1986 Winner: Coconut Joys 19. 1986 Winner: Impatient Person's "I'm Hungry" Cookies 20. 1986 Winner: Praline Cookies 21. 1986 Winner: Rolled Animal Cookies 22. 1986 Winner: Sirups Kager (Danish Brown Spice Cookies) 23. 1988 1st Place: Fay Kuhn's Thumbprints 24. 1988 2nd Place: Pat Egan's Christmas Tree Cookies 25. 1988 3rd Place: Gloria Heeter's Best Gingerbread Cookies 26. 1989 1st Place: Melt Aways 27. 1989 2nd Place: Great-Grandma's Gingerbread Cookies 28. 1989 3rd Place: Cinnamon Toffee Bars 29. 1989 Honorable Mention: Butter Cookies You'd Eat In A Dre 30. 1989 Honorable Mention: Dottie's Mexican Wedding Cookies 31. 1989 Honorable Mention: Jelly Christmas Eyes 32. 1990 1st Place: Nut Crescents 33. 1990 2nd Place: Mom's Sugar Cookies 34. 1990 3rd Place: Shortbread Sheep 35. 1991 1st Place: Caramel Pecan Treasures 36. 1991 2nd Place: Oma's Almond Cookies 37. 1991 3rd Place: Christmas Ginger Cookies 38. 1992 1st Place: Gingerbread Bears 39. 1992 2nd Place: Pecan Tassies 40. 1992 3rd Place: Chocolate Mint Sticks 41. 1993 1st Place: Ginger Cookies 42. 1993 2nd Place: Mozart Cookies 43. 1993 3rd Place: Empires 44. 1993 3rd Place: Springerle 45. 1993 Gravenstein Apple Fair - Apple Pie Grand Champion 46. 1994 1st Place: Rumprint Cookies 47. 1994 2nd Place: Surprise Packages 48. 1994 3rd Place: Kolachkes 49. 1995 1st Place: Swedish Spice Cookies 50. -
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.