Pumpkin Season
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Farmshop Bakery Product Guide 2018 Spring
bakery product guide descriptions ingredients allergens prices Spring 2018 Viennoiserie Butter Croissant FS1001 Flaky, buttery layers of laminated dough make up this traditional croissant. Using European-style butter helps make this pastry rich and delicious. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.8; SRP $3.75 Almond Croissant FS1002 Using our butter croissant, we fill and cover the croissant with almond cream, sliced almonds and powdered sugar. Ingredients Croissant Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Almond Cream Organic Cage-free Eggs, Sugar, Almond Flour, Butter Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs, Tree Nuts (Almonds) Price Wholesale $2.1; SRP $4.5 Chocolate Croissant/Pain au Chocolate FS100X Flaky croissant dough enrobing Belgian dark chocolate, hand crafted and baked until crispy. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.95; SRP $4 Herb & Toma Danish FS1006 Danish dough is rolled out and topped with a blend of garlic oil, chives, chili flakes, and shredded Pt. Reyes Farmstead Toma Cheese. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Garlic, Olive Oil, Chives, Red Pepper Flakes, Toma Cheese Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash), Nightshade (Red Pepper Flakes) Price Wholesale $2.1; SRP $4.5 Brioche Cinnamon Roll FS1008 Brioche dough hand rolled with cinnamon sugar pastry cream, baked and topped with crumb topping and glazed lightly with icing. -
TODAY's KIDNEY DIET Holiday Gatherings Dear Reader
TODAY'S KIDNEY DIET Holiday Gatherings Dear Reader, It’s that time of year when we hurry down walkways, bundled up in our holiday coats while Today's carrying a warm dish, as twinkling lights guide us into a home filled with family, friends, warmth and cheer. Making memories is something to cherish, which is why the Today’s Kidney Diet team put together this collection of sharable, kidney-friendly recipes in our latest cookbook, Kidney Holiday Gatherings. Inside, you’ll find kidney diet-approved recipes such as Are You Kidding Me Artichoke Dip, Fig and Goat Cheese Crostini, Pumpkin Layer Cheesecake and more. The 14 recipes featured Diet in this cookbook were created with the kidney diet in mind, meaning each recipe contains lower levels of sodium, potassium and phosphorus, as well as high-quality protein to give you the nutrition you need to help you feel your best. This cookbook also features information on how to communicate your kidney diet needs at parties, tips for cookie exchanges and ways to control portion size. Plus, ourToday’s Kidney Diet: Quick Reference Guide* (see insert in back) will help you choose the ideal foods for your stage of chronic kidney disease (CKD). We hope you enjoy the festive recipes and tips found in the following pages. Happy gatherings! The DaVita Kidney Care Team *Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size, nutritional status, blood test results and other factors. -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
Planning Guide
Holiday Planning Guide 2020 Holiday CONTENTS 3. Party Starters 7. Hanukkah Planning 4. Holiday Platters 8. Bakery-Thanksgiving 5. Entrées & Dressings 9. Bakery-Christmas Guide 6. Side Dishes 10. How to order Entertaining With Taste Warm Soup Welcome Roasted Butternut Squash Soup $14.99 per quart Lobster Bisque $17.99 per quart Vegan Creamy Tomato Basil Soup (cashew cream based) $17.99 per quart Bites: Mini Crab Cakes with Old Bay Remoulade $27.99 per dozen Vegan Hearts of Palm “Krabby” Cake with Roasted Red Pepper Aioli $19.99 per dozen Naughty Dates, Chorizo and Manchego Stuffed Dates wrapped with Bacon $28.99 per dozen More than 2 Bites: Miniature Molasses Beef Tenderloin Sandwiches with Tomato Pepper Jam $5.99 each Miniature Pork Tenderloin Sandwiches with Lime Cilantro Aioli $4.99 each Miniature Roast Turkey with Mango Chutney on Pumpkin Seed Rolls $4.59 each Merry Merry Meatballs with Sherry Sauce $15.99 per dozen Vegan “Schweedish” Meatballs with a savory cashew cream sauce $16.99 per dozen Savory Tarts & Flatbreads Goat Cheese, Fig Jam and Pistachio Tart $24.99 13”x4” Caramelized Onion and Blue Cheese Tart $24.99 13”x4” Butternut Squash and Taleggio Flatbread $14.00 each Roasted Rosemary Grape & Goat Cheese Flatbread $14.00 each Roasted Red Beet and Almond Cheese Flatbread $15.00 each = Plant Based 3 Holiday Pla ers Le Grand Aioli Platter Grilled Artichokes, Lightly Steamed Green Beans, Carrots, Asparagus, Baby Red Potatoes, Oven-Roasted Beets, Sweet Bell Peppers, Roasted Tomatoes, Savory Chickpeas, and Hard Cooked Eggs. Served with Our Lemon Aioli. $120.00 serves 15-20 guests Mustard Seed’s Cheese Platter Artisan Wedges featuring our Extra Sharp Tillamook Cheddar, Goat ÙÄÄĝÄĖĬÒōÄƕ7§ĺ§ĖĦݧú½ Blueberry Stilton. -
Try This at Home Series May 15, 2020
Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs. -
Download Catering Menu
Welcome to Croissants de France Let us introduce you to our catering department. We hope to have the privilege to work with you. www.croissantsdefrance.com 305-504-4155 [email protected] 1 Table of Contents 1- On site Brunch - page 5 2 -Outside Brunch - page 11 3- Dinner - page 15 4- Drop off trays and appetizers - page 23 5- Cakes - page 31 2 3 ON SITE BRUNCH Le Bistro Our restaurant accommodates up to 100 people, We offer complementary white linen and set up. The menus presented are flexible—See our complete Breakfast/lunch menu We have an extensive range of champagnes, mimosas, wines and beers. We also offer option for private area, white linen is included flowers upon request. 4 5 Breakfast Sample Brunch Sample OPTION ONE: A menu of six items accompanied by American coffee, OPTION ONE: A menu of six items accompanied by American coffee, tea or soda. $16.95 per person tea or soda. $15.95 per person OPTION TWO: A menu of six items accompanied by specialty coffees, OPTION TWO: A menu of six items accompanied by specialty coffees, teas, sodas and juices, plus homemade pastries and croissants upon arrival. $21.95 teas, sodas and juices, plus homemade pastries and croissants upon arrival. $20.95 Americano Bistro Breakfast Opened faced butter croissant topped with 3 scrambled eggs, dusted with paprika and scrambled eggs, cheddar, tomato, ham or Apple wood smoked bacon, scallions, served with a side of our grain mustards sauce and sautéed potatoes. served on Cuban bread or French baguette with roast potatoes Quiche Lorraine -
Apple Pumpkin
MICHIGAN APPLE FARMERS MARKET PUMPKIN PIE A SSOCIA TION INGREDIENTS: PREPARATION: 1. Preheat oven to 450°F. Roll out half of the pastry for 1 1/2 lbs cooking pumpkin a bottom crust and place in 9-inch pie pan. Cover and refrigerate. 1 lb firm cooking apples 2. Scoop out the seeds and cut pumpkin into 1-inch strips, 2 tbsp apple cider vinegar cut away the peel, and slice strips in chunks (about 4 3 tbsp flour cups). Peel and quarter the apples. 3. In a large bowl, toss the pumpkin with apples, vinegar, 2 tbsp dark brown sugar* flour, sugar, and spices. Arrange in the pastry-lined pie 1/2 tsp cinnamon pan. Brush edges of the dough with the beaten egg. Roll out the remaining dough and place on top of the filling. 1/4 tsp nutmeg Crimp edges and cut vent holes in the top of the crust. Brush with egg. 1/4 tsp cloves 4. Set on bottom shelf of the oven and cook for 20 minutes. 1 egg, lightly beaten Lower temperature to 350°F and continue baking until golden brown, about 1 more hour. Cool for 2 hours and Double crust pie pastry serve. Shop at your farmers market, make this *can substitute with honey or recipe, share your photo. #MIFarmersMarkets maple syrup at half the amount Recipe source: Tomac Pumpkins FOOD SAFETY TIPS When selecting a pumpkin for cooking, the best selection is a “pie pumpkin” or a “sweet sugar pumpkin” because they are smaller, sweeter, and less watery than jack-o-lantern pumpkins. -
TBF Brochure.Pdf
1 ABOUT US ABOUT US In 1993, our founder Gail Stephens We’re still baking many of the original decided to turn back the clock on breads we baked at the beginning, industrialised baking practices and bake but we’re baking plenty of new breads bread as it used to be baked: by hand, now—as well as viennoiserie and cakes— using quality ingredients and time-worn on a daily basis too. We’re still delivering artisanal methods. to some of the best chefs and retailers in London , but we’re also now going a We’ve come a long way since those days bit further afield too. of Gail bringing together a handful of London’s best bakers. Yet the stuff that Fundamentally though, 25 years on matters – our ethos, suppliers, skill and from our founding, we still strongly our decades-old sourdough starter believe in that original mission—giving cultures – hasn’t changed. more people better access to the best- quality baked goods. This brochure shows a selection of our favourite breads, viennoiserie and cakes. If you’d like to know more about our full product range, please get in touch with your account manager or with our Customer Care team on: Phone: +44 (0)208 457 2080 Enquiries: [email protected] Our main bakery is not free from the following allergens: nuts, sesame seeds, gluten, milk, eggs and soya. However, we do have a gluten free bakery that is a separate unit and free from gluten. Our specialist gluten free range can be found at the back of this brochure. -
The Ultimate Holiday Recipe Collection
The Ultimate Holiday Recipe Collection By very definition the word “ultimate” means - “the best achievable or imaginable of its kind”. That’s what we have for you! We’ve put together the best of the best THM Holiday recipes with a special twist this year, Mama! We have some featured Holiday recipes from our talented niece Rashida’s new THM cookbook, Trim Healthy Future! So... bring on the trim and healthy yummies! Lick that Gentle Sweet cookie dough batter with delight! This truly is the season to be jolly and it is time to get your THM feast on and be merry! Please enjoy all the many wonderful Christmas and holiday recipes that we have put together for you in this Ultimate THM Holiday Recipe Collection... there’s 60 recipes included here, counting the recipes within recipes! You’ll want to take these delectable dishes and yummy treats with you to community get-togethers, school parties, church fellowships, and family functions. They’ll help you to say “no” when those pound-inducing casseroles and immune system depleting sweet temptations pass your way! You can “TRIM” the holidays healthy this year and get your slim on while enjoying recipes like the Holiday Breakfast & Brunch Ideas, including Rashida’s Breakfast Bread Pudding & Sauce! Other recipes inside are: Grandma’s Secret Turkey Recipe, Green Bean Casserole, Sweet Potato Casserole, Just Like Canned Cranberry Sauce, Holiday Pumpkin Trimtastic Roll, Gingerbread Snowball Cookies, the amazing Sparkling Cran-Ginger drink from Trim Healthy Future, and many more! The following Holiday Menu Recipe Ideas and more can be found at www.TrimHealthy Membership.com. -
Apple & Raisin Brioche Pudding
APPLE & RAISIN BRIOCHE PUDDING ORIGINAL PRODUCT Bread & butter pudding is a traditional type of bread pudding, made by layering slices of (stale) buttered bread in a dish with raisins and an egg custard mixture, made with milk or cream. It is traditionally served as a hot pudding. Chef's Twist We have recreated this dessert through: Dawn Foods UK, Worcester Road, Texture – we have substituted the stale bread layers with a sweet, rich tasting brioche pastry, and also Evesham, WR11 4QU included apple pieces for an added texture dimension, to give a more indulgent dessert. Flavour – we have traded a standard egg custard filling for a more luxury creamy Crème Brulee style filling with the delicious taste of caramel, cream and vanilla. To complement this we have also included juicy Jonagold apple pieces with a sweet taste that makes for a more excellent dessert flavour. Temperature – this pudding can now be eaten cold, at room temperature, or heated – it is just as enjoyable whatever the serve! dawnfoods.com For more insights and solutions, contact us on 01386 760843 APPLE & RAISIN BRIOCHE PUDDING COMPOSITION ASSEMBLY Brioche Place some of the prepared brioche slices at the bottom of a pie dish (c.26cm). Top with 180g ® 1000g DAWN® Premium Raised Donut DAWN Delifruit Daily Apple and 20g California raisins. Pour two thirds of the crème brulee Base mix on top. 1000g Strong Bread Flour Place another layer of the brioche slices on top, 40g California raisins and top with the remaining crème brulee mix. 100g Yeast 960g Water Chill for a minimum of 2 hours, until set, and then serve. -
Breakfast Sandwiches Omelets
Madrone’s Curbside Brunch Menu Available from 10am‐2pm Saturday & Sunday Breakfast Sandwiches Country Ham Breakfast Sandwich – Two eggs, country ham, Tillamook aged cheddar, spicy Sriracha aioli, and arugula on a toasted brioche roll. $8.5 Avocado Breakfast Sandwich – Two eggs, Tillamook aged cheddar, smashed avocado, arugula, and spicy Sriracha aioli on a toasted brioche roll. $8.5 BLT Breakfast Sandwich – Two eggs, crispy bacon, tomato, Tillamook aged cheddar, spicy Sriracha aioli, and arugula on a toasted brioche roll. $8.5 Omelets All omelets are served with a bagel and a choice of: hash brown potatoes, spicy cheddar bacon grits, or sweet potato casserole WESTERN OMELET - Three whipped eggs, folded with sautéed onions, peppers, tomatoes & ham, with Tillamook aged cheddar. $12 GARDEN OMELET - Three whipped eggs, folded with grilled asparagus, mushrooms, baby spinach, tomato confit, and creamy brie cheese. $12 NAME YOUR OWN OMELET ‐ Make it your own with three ingredients of your choice. $12 Ingredients: Tomato Confit Cheddar Cheese Maple Turkey Green Onion Swiss Cheese Sausage Red Peppers Feta Cheese Andouille Sausage Green Pepper Goat Cheese Spicy Chorizo Onion Applewood- Shrimp $1 Mushroom Smoked Bacon Crab $3 Spinach Maple Sausage Additional Ingredient: +1 each. Breakfast Specialties Funky Monkey Bread – Pull apart sticky buns topped with cinnamon icing, caramel sauce, vanilla swirl, pecans and dusted with powdered sugar. $12 Home‐Style Breakfast – Three farm fresh eggs, hash brown potatoes, and your choice of applewood smoked bacon, sausage, or turkey sausage, and a bagel. $12 Brioche French Toast – Grilled house-made brioche bread dipped in vanilla honey batter, topped with sweet butter and dusted with powdered sugar. -
Code Des Usages De La Viennoiserie Artisanale Française
Code des usages de la viennoiserie artisanale française Code des usages viennoiserie artisanale – CNBPF / Pôle innovation INBP – Décembre 2013 1 Code des usages de la viennoiserie artisanale française Sommaire Préambule………………………………………………………………………………………………………..……p.4 Introduction……………………………………………………………………………………………………..……p.5 Définitions et aspects réglementaires………………………………………..…………………………p.6 Note préliminaire………………………………………………………………………………………….………p.8 1. Pâtes levées……………………………………………………………………………………..…………p.9 1.1 Produits classiques en pâte levée………………………………………….………………p.9 1.1.1 Pâte à brioche………………………………………………………………………………..……p.9 Pâte à brioche, pâte à brioche fine et ses déclinaisons : brioche à tête ou parisienne ou Nanterre, brioche mousseline. Brioche feuilletée……………………………………………………………………………………...…p.12 Tresse russe………………………………………………………………………………………………..p.13 Roulé au chocolat…………………………………………………………………………………..……p.13 Roulé mixte……………………………………………………………………………………………..….p.14 1.1.2 Pâte levée sucrée……………………………………………………………..……………….p.15 Pâte levée sucrée et ses déclinaisons : couronne, tresse, boule au sucre. 1.1.2.1 Pâte à pain au lait………………………………………….…………………….p.15 Pâte à pain au lait et ses déclinaisons : pain au lait, boule, couronne, tresse et natte, animaux. 1.1.3 Cas particuliers……………………………………………………………….………………..p.17 Pain viennois et pain brioché Pâte feuilletée Beignets 1.2 Produits régionaux en pâte levée……………………………………………..…………p.18 Chinois (Alsace)………………………………………………………………………………………………..…..p.18 Gâteau au Streussel (Alsace)…………………………………………………………………………………..p.19