The Novaplatter HOLIDAY DESSERT
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Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
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. -
Sunday Monday Tuesday Wednesday Thursday
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon -
E5ifaijkqtq1xxlmpkek Dessert Menu
Paolo Lombardi’s Ristorante Paolo Lombardi’s Ristorante TheNew York Dessert Style Cheesecake $6.50 TheNew York Dessert Style Cheesecake $6.50 House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor Chocolate Mousse $6.00 Chocolate Mousse $6.00 House Made Chocolate Mousse with a Oreo Cracker Crust House Made Chocolate Mousse with a Oreo Cracker Crust Cannoli $4.00 Cannoli $4.00 Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Tiramisu $7.50 Tiramisu $7.50 House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate High Peanut Butter Pie $7.00 High Peanut Butter Pie $7.00 Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Italian Rainbow Cake $6.50 Italian Rainbow Cake $6.50 Three Colorful Sponge Cake Layers Filled with Sweet Raspberry Jam and Almond Marzipan, Topped with Decadent Chocolate Icing and Chocolate Sprinkles Three Colorful Sponge Cake -
Pesach Desserts Booklet
s xc CHABAD WOMEN’S CIRCLE Pesach Paradise Desserts CHABAD WOMEN’S CIRCLE Recipes 10500 Bathurst St. • Almond Cookies Maple, ON • Apple Sponge Cake L6A 0H2 • Banana Pops Phone: 905-303-1880 • Brownies • Carrot Cake Fax: 905-303-1008 • Coconut Macaroons www.chabadrc.org • Meringue Drops • Passover Sponge Cake • Pears in Grape Juice • Pineapple-Banana Sorbet • Rich Chocolate Cake Almond Cookies Meringue Drops 3 cups ground almonds 3 egg whites, unbeaten 4 egg whites 1 cup sugar 1 cup sugar 1/4 cup lemon juice 1/2 teaspoon salt 1 cup chopped nuts Combine all ingredients. Drop on lined cookie sheets and bake at 325 for Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped 12-15 minutes. Yield: 30 cookies. nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake Apple Sponge Cake at 250 for 50-60 minutes. 7 eggs separated 3/4 cup potato starch 1 cup sugar 1/2 cup ground nuts Juice of 1 lemon (3 tbsp.) 2 apples, sliced thinly Passover Sponge Cake 1/2 cup hot water 7 eggs, separated Juice of 1/2 lemon Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. 1 whole egg 1-1/2 cups sugar 1 cup potato starch, sifted twice Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for separate eggs. Add the whole egg to yolks, then beat whites until stiff approximately 45 minutes over very low flame. -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
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 -
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. -
Honey Cake: Then and Now Sunday, September 13, 2020
Honey Cake: Then and Now Sunday, September 13, 2020 1 pm via Zoom Share your recipe and/or find a new recipe to try Meet (at least) one new person and learn something about them or their tradition(s) Enjoy each other’s company and have fun! Start a living breathing recipe “share” that will be available to the whole congregation Introductions! Please tell us your name and one of the following: Your favorite Jewish holiday or Your favorite Jewish food or Your favorite Jewish ingredient Brief History of Honey Cake Jo-Anne Berelowitz Recipe sharing Memories, Traditions, & Stories If We Have Extra Time……… some thought-provoking conversation starters (!); ideas for next class HISTORY OF HONEY CAKE: Gil Marks in his magisterial Encyclopedia of Jewish Food notes that the origin of honey cakes probably dates to the early eleventh century when Italians began making cakes from bread crumbs and honey. These cakes were dense, generally shaped as bread loaves, and baked directly on the floor of an oven. Italian Jews disseminated these rudimentary honey cakes throughout medieval Europe. The current form of honey cake evolved over centuries, assuming its closest relation to our present concept in the late nineteenth century. Its evolution is part of the agricultural history and eating habits of Europe in which wheat emerged as the dominant grain. By the end of the seventeenth century bakers began to update the doorstopper density of honey cakes by adding eggs and oil and substituting wheat flour for bread crumbs. The result was lighter, more tender loaves. The introduction of alkaline chemical leavenings in the eighteenth century led to even lighter lekach or honey cakes. -
CAKE Bakerrecipes PRO
Copyright © 2016 Gourmia. All Rights Reserved. Rights All Gourmia. 2016 © Copyright WWW.GOURMIA.COM CAKE BAKERRecipes PRO USE WITH MODEL#GCM3150 WWW.GOURMIA.COM YIELD 6 SERVINGS PREP TIME 20 MINUTES + 1 HOUR RISE Small Batch COOKING TIME 45 MINUTES Cinnamon Buns Directions INGREDIENTS In the bowl of a stand mixer fitted with the hook attachment or by hand combined the flour, yeast, sugar, and salt. Mix in the egg and milk and turn the mixer to medium-high speed. As the 1 ½ CUP ALLPURPOSE FLOUR + 1 TABLESPOON dough starts to come together and form a ball, add the butter 2 TABLESPOONS CANE SUGAR one tablespoon at a time and then increase the speed to high. 1 TEASPOON INSTANT YEAST Mix on high for about 2-3 minutes. Transfer the dough to a well floured surface and knead until the dough is soft to touch and ¼ TEASPOON KOSHER SALT no longer sticky. 1 LARGE EGG, ROOM TEMPERATURE ½ CUP WHOLE MILK, WARMED TO 110˚F. Coat the cake pan with oil and place the dough inside the pan. 4 TABLESPOONS UNSALTED BUTTER, SOFTENED Lower the lid and turn the dial to the ferment setting. Press start to begin. Let the dough rise for 1 hour. After the dough Fo� �he filling: has doubled in size, remove from the Cake Maker and transfer ½ CUP LIGHT BROWN SUGAR back to a well floured surface, roll out into a rectangle that's 2 TABLESPOONS UNSALTED BUTTER, SOFTENED about 12x14 inches, give or take. In a small bowl mix together the filling of butter, cinnamon and brown sugar and spread 1 TABLESPOONS GROUND CINNAMON across the dough, leaving a 1 inch border on all sides. -
Holiday Dessert Menu DECORATED GINGERBREAD HOUSES * Baskets with Wine Cannot Be Shipped Decorated Gingerbread House (Small)
Holday Gift Baskets Gingerbread House & Cookie Kits Our gift baskets are perfect for recognizing employees, clients, executives and celebrating This has been a part of the Montilio’s family friendships with family and loved ones. Personalize it with your company logo on our traditionfor more then 70 years! fresh baked cookies for a fun way to advertise it!” * Please refer to our Party Menu or our website for details on pricing. * Baskets with Wine Bottle may be ordered and picked up at a retail location only. Holiday Dessert Menu DECORATED GINGERBREAD HOUSES * Baskets with wine cannot be shipped Decorated Gingerbread House (small) . $42.99 THE JOLLIEST GIFT Decorated Gingerbread House (large) . $74.99 BASKET OF ALL . $225.00 SMALL ASSEMBLED GINGERBREAD HOUSE 1 Blueberry Ring 5 Frosted Holiday Cookies – UNDECORATED KITS 1 Bottle of Red Wine No icing or candy . $18.00 1 Box of Gourmet Chocolates 2 Bags of Holiday Candy Bagged and Bowed With icing and candy kit . $34.99 2 Boxes of Artisan Crackers 2 Local Made Gourmet Cheese LARGE ASSEMBLED GINGERBREAD HOUSE 2 Montilios Homemade Jellies – UNDECORATED KITS 2 Cured Meats No icing or candy . .. .(large) $27.99 1 Small Fully Decorated Gingerbread House With icing and candy kit. .$59.99 1lb Homemade Italian Butter Cookies Locations HOLIDAY CHARCUTERIE Open 365 Days a Year DECORATED GINGERBREAD COOKIES GIFT BASKET . .$99.00 703 GRANITE STREET BRAINTREE, MA 02184 PHONE (781) 535-5200 Decorated Gingerbread Cookie 1 Bottle Red Wine (6”) Bagged and bowed . .. $7.40 2 Boxes of Artisan Crackers Decorated Gingerbread Cookie 2 Cured Meats 2 Local Made Gourmet Cheeses 134 SPARK STREET BROCKTON, MA 02302 (20”) Bagged and bowed.