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Group Luncheon Menu Please Choose Three Entrees for Any Special Requirements Please Inquire with Our Special Event Manager
GULLIVER’S Prime Ribs of Beef Group Luncheon Menu Please choose Three Entrees For any special requirements please inquire with our Special Event Manager. Entree Selections Classic Chicken Caesar Salad Grilled chicken breast over romaine lettuce, house made croutons, parmesan and Caesar dressing (Sub grilled salmon – add $3.00) The Gulliver’s Patty Melt Melted Swiss and Cheddar Cheese, Grilled Onions served on Rye Bread with French Fries Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with mashed potatoes And chef’s seasonal vegetables New York Steak Sandwich With boef onions, fries and peanut coleslaw Dessert English Trifle Layers of Sponge cake, Bavarian cream, Raspberries and Whipped Cream laced with Sherry wine $38.00 per person *Price includes soda, iced tea, coffee *Gratuity & local sales tax not included Private Dining and Special Events Phone: (949) 833-8411Email: [email protected] GULLIVER’S Prime Ribs of Beef Classic Luncheon Menu Please choose One First Course, Three Entrees, and One Dessert For any special requirements please inquire with our Special Event Manager. First Course Gulliver’s House Salad Crisp hearts of Romaine, Egg, Shrimp and Tomatoes tossed in our House dressing Caesar Salad Crisp Romaine Lettuce, Tossed with Parmesan Cheese, Garlic Croutons in our Caesar Dressing Entree Selections Prime Rib of Beef Prime Rib served with sautéed vegetables, Gulliver’s own German Potato salad and Creamed Horseradish Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with -
Raspberry & Peach Trifle
Raspberry & Peach Trifle Source: The Art of Simple Food II Alice Waters Prepared by: Lauren O’Dell Patton Serves: 8 Measure the inner diameter of the 6 cups or jars you are using. Cut 18 circles from: 1/3 sheet Sponge Cake (recipe follows) If using 1 large bowl, cut 2 circles. Combine in a nonreactive bowl: 2 ½ cups raspberries 1 to 2 tablespoons sugar Look for and discard any moldy or blemished berries as you put them in the bowl. Let the berries and sugar sit for 10 minutes or so to macerate. Peel and cut into 1/2inch dice: 3 ripe peaches Gently toss with: 1 to 2 tablespoons sugar Measure: 2 ¼ cups Noyau Crème Anglaise (recipe follows) Put 1 tablespoon crème anglaise in the bottom of each glass or jar. Place a round of sponge cake on top of the crème anglaise and spoon 3 heaping tablespoons raspberries and 2 tablespoons peaches on top. Pour 2 tablespoons of the crème anglaise on top of the peaches and place the second round of cake on top. Spoon on raspberries and peaches as before and pour over 1 tablespoon crème anglaise. Place a third round of cake on top and pour a final 2 tablespoons crème anglaise on top of the cake. Cover and chill. The trifle can be made in the morning to serve that evening, or it can be served the next day. Before serving, garnish with: Fresh peach slices and berries For a large trifle, cut 2 circles of sponge cake. Pour ½ cup crème anglaise into the bowl, add the cake and half of each fruit, as above. -
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 -
Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving. -
Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages
Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life. -
Signature Menus
Andrew Brancato Signature Menus th 100 anniversary/ holiday party WINTER 825 GUESTS ELEGANT SEATED DUET DINNER PASSED APPS Menu • LOBSTER + GOAT CHEESE • INSALTA LOLA ROSA ARANCINI frisee + lola rosa greens | Brussels sprout leaves | bacon | dried cranberry | asiago | smoked almond brittle | • PISTACIO-PESTO + champagne-shallot vinaigrette PROSCIUTTO GALETTE flatbread | goat cheese • BALSAMIC + ROSEMARY MARINATED FILET OF BEEF • FRIED OYSTERS truffle oil | crispy onion nest ON THE HALF SHELL • SHRIMP + CRAB CAKE bacon-horseradish dijon remoulade hollandaise • SPARKLING CRANBERRY + • YUKON, KALE + CANNELLONI BEAN CAKE (VEG. ENTRÉE) BRIE BRUSCHETTA roasted red pepper coulis crostini | mint leaf • ROASTED SWEET POTATOES oven caramelized | garlic-herb gremolata ENHANCEMENTS • OVEN ROASTED BRUSSELS SPROUTS • SPECIALTY COCKTAIL : dried cranberry | bacon THE LEGACY bourbon • ARTESIAN DINNER ROLLS bitters butter rosette ginger beer candied ginger Alternating desserts • BUTTER-PECAN BLONDIE TRIFLE PLACESETTINGS vanilla bean mascarpone | housemade salted caramel | sugar sculpture garnish • ALTERNATING GLASS GOLD • BLACK + WHITE TUXEDO CAKE RIM + SUNBURST BRONZE layered chocolate cake | dark chocolate custard | CHARGERS white chocolate mousse | white + dark chocolate shavings | chocolate cookie cigar • ESTATE GOLD CHINA + FLATWARE • GRAPE FUSCHIA SATIN NAPKINS Andrew Brancato Signature Menus SUMMER WEDDING SUMMER 165 GUESTS BUFFET STATIONS APPETIZERS STREET TACO station • ASSORTED DOMESTIC • MINI BARBACOA BEEF TACOS CHEESE jicama slaw | queso fresco -
Queen of Puddings
Queen of puddings This classic British pudding is so simple to make, and it tastes delicious with its crown of golden meringue. Serves: 4 adults Preparation time: 35 mins Cooking time: 30 mins Ingredients: 1 tsp low-fat spread 50g white or wholemeal breadcrumbs 225ml 1% fat milk 1 tsp vanilla extract 40g caster sugar 2 eggs separated 2 tbsp reduced-sugar strawberry or raspberry jam What to do: 1. Grease an 850ml (1½ pint) baking dish with ½ tsp of the reduced-fat butter spread. Sprinkle the breadcrumbs into the baking dish. 2. Warm the milk with the remaining reduced fat spread and vanilla extract until lukewarm. Take care that the mixture doesn't get too hot. Remove from the heat and add half the sugar, stirring to dissolve it. Beat in the egg yolks. Pour into the baking dish and stir into the breadcrumbs, then leave to soak for 15 minutes. 3. Meanwhile, preheat the oven to Gas Mark 4/180°C/fan oven 160°C. 4. Bake the pudding for 20-25 minutes, until lightly set. Remove the baking dish from the oven and cool for 5 minutes, then carefully spread the jam over the surface. 5. Whisk the egg whites in a grease-free bowl until they hold their shape, then add the remaining sugar, whisking again until stiff and glossy. Pile the meringue on top of the pudding, then return it to the oven to bake for a further 5-8 minutes, until golden brown. Serve at once. Tip 1: Egg whites won't whip if there is the slightest trace of grease in the bowl or on the beaters - and that includes egg yolk too, so take care when separating the eggs. -
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Perfect Endings Perfect Endings
Perfect endings Perfect endings german chocolate cake 8.25 german chocolate cake 8.25 Moist chocolate cake layered with coconut pecan filling and creamy milk chocolate Moist chocolate cake layered with coconut pecan filling and creamy milk chocolate icing. Topped with milk chocolate ganache and crunchy toasted pecans icing. Topped with milk chocolate ganache and crunchy toasted pecans Vanilla Bean Brulée Cheesecake gluten-free 8.25 Vanilla Bean Brulée Cheesecake gluten-free 8.25 Vanilla bean crème brulée custard folded in to cheesecake batter, crispy, baby oat crust Vanilla bean crème brulée custard folded in to cheesecake batter, crispy, baby oat crust Yellowstone caldera gluten-free 7.95 Yellowstone caldera gluten-free 7.95 A warm chocolate truffle torte with a molten middle A warm chocolate truffle torte with a molten middle stickY toffee Pudding 7.50 stickY toffee Pudding 7.50 Rich, buttery golden toffee sauce flowing over a cool white cloud of Rich, buttery golden toffee sauce flowing over a cool white cloud of whipped cream and layers of a dark, lightly spiced sponge cake speckled whipped cream and layers of a dark, lightly spiced sponge cake speckled with finely chopped dates with finely chopped dates Local Ice Cream from Big diPPer gluten-free 4.95 Local Ice Cream from Big diPPer gluten-free 4.95 Vanilla, Chocolate, Huckleberry Vanilla, Chocolate, Huckleberry Butter Pecan Ice Cream gluten-free 4.65 Butter Pecan Ice Cream gluten-free 4.65 no sugar added, reduced fat no sugar added, reduced fat mango sorBet gluten-free 4.65 mango sorBet gluten-free 4.65 Basque cake 8.95 Basque cake 8.95 Locally made dense yellow cake filled with vanilla pastry cream. -
Afternoon Tea 1840
AFTERNOON TEA 1840 Anna Maria Russell, Duchess of Bedford, a lifelong friend of Queen Victoria and a Lady of the Bedchamber (lady-in-waiting) between 1837 and 1841, was also the originator of "Afternoon Tea". An extra meal called "luncheon" had been created to fill the midday gap between breakfast and dinner, but as this new meal was very light, the long afternoon with no refreshment left the Duchess and others feeling hungry. The Duchess found a light refreshment of tea and small cakes or sandwiches counteracted that late afternoon "sinking feeling" and soon began inviting her friends to join her at Woburn Abbey for this repast. Thus the "ritual" of afternoon tea quickly became an established and convivial repast in many middle and upper class households. The Duchess continued this custom when she returned to her London residence, sending cards to her friends asking them to join her for "tea". The practice of inviting friends to visit for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria is reported to have quickly taken to this new custom, hosting daily formal dress afternoon tea parties, which always ended before 7pm in order to give everyone time to change and be ready for dinner at 9pm. An oft quoted but quite possibly apocryphal story avowed that "Queen Victoria, a notorious tea fanatic, was given to flinging her tea cup across the room if she found the tea not up to her standards”! Queen Victoria's favourite tea is recorded as Earl Grey tea, a China black tea infused with Oil of Bergamot, and served with her favourite shortbread biscuits. -
Starters Sides 9 Main Course Puddings
Main course PASTA AND RISOTTO Spicy lamb Bolognese 23 Trumpets, tomato, roasted aubergine, courgette, aged goat’s cheese Macaroni cheese 16 Braised ham hock, English cheeses Braised chicken and red wine risotto 17 Pearl onions, porcini mushrooms, smoked bacon SALADS AND SANDWICHES Slow roasted turkey sandwich in a warm brioche bun 16 Sage and onion stuffing, cranberry sauce, watercress salad, gravy, potato crisps Warm roast beef sandwich 18 Roast beef, watercress salad, horseradish vinaigrette & mayonnaise, beef gravy, potato crisps House blend burger 20 LUNCH Aged NY strip, skirt, short rib and chuck Cheddar, smoked bacon, Brooklyn brine pickles, Churchill’s sauce, triple cooked thick cut chips (11:30AM - 3PM) MONDAY TO FRIDAY Crispy fish sandwich in a butty roll 18 Breaded flounder, tartar sauce, romaine lettuce, potato crisps Peppered beef salad 23 Marinated red onions, smoked bacon, portobello mushrooms, Stilton, soft boiled egg, sourdough croutons, port shallot vinaigrette Starters Warm grilled marinated breast of chicken 21 Chopped vegetable salad, lemon chive dressing SOUPS London particular 9 FISH Split pea, mint, braised ham hock, cheddar cheese Grilled fillet of Scottish salmon 22 Chicken and vegetable soup 9 Watercress and apple salad, lemon and garlic butter Horseradish dumplings Fish and chips 23 Roasted Jerusalem artichoke and garlic soup 8 Beer battered cod, triple cooked thick cut chips, tartar sauce Crispy shallots, chokes, thyme leaves ROASTS, BRAISES AND PIES Brined and roast free range chicken 24 SALADS Bubble and -
BRITISH BAKES Recipes for Indulgent Cakes, Sticky Puddings and Decadent Desserts to Keep You Busy Through Lockdown and Beyond
30 BRITISH BAKES Recipes for indulgent cakes, sticky puddings and decadent desserts to keep you busy through lockdown and beyond FEATURING Mary Berry l Nadiya Hussain l Prue Leith & More FROM LEFT TO RIGHT Mary Berry's Iced Queen Cakes, Gin & Tonic Cake, and Lime & Gin Curd Meringue Cheesecake RECIPE LIST 3 Chapter One: Sweet like Chocolate 4 Chocolate & Cherry Baked Alaska 5 Chocolate & Date Pudding Making life that 6 Nadiya Hussain's Brownies 7 Chocolate & Raspberry Torte 8 Edd Kimber's Chocolate & Cardamom Carrot Cake 9 After Eight Chocolate Pudding little bit sweeter 10 Chocolate Rye Cake If there’s one know that there is also a chapter devoted 11 Chapter Two: positive thing to chocolate creations, from chocolate Feeling Fruity about the and raspberry torte to after eights 12 Mary Berry's Brioche lockdowns in pudding. The remaining three chapters Frangipane Apple Pudding the UK, it’s that are themed around fruit, cream and 13 Clementine & Ginger Roulade 14 Seville Orange Cupcakes they’ve spawned booze — all the good things! 15 Spiced Orange & Almond Cake a new generation 16 Prue Leith's Grapefruit of keen home If you’ve just started baking, we Treacle Tart bakers. Crazes in recommend starting with easier recipes 17 Apple Custard Doughnuts with Maple Syrup the first lockdown included banana bread such as Seville Orange Cupcakes (p14), and sourdough loaves, while cinnamon followed by Chocolate & Salted Caramel 18 Chapter Three: buns were popular in November. During Banoffee Pies (p37). However, keen Getting Boozy lockdown 3.0 we at Great British Food bakers will find plenty of showstoppers 19 Gin & Tonic Cake began to crave nostalgic comfort food, to test their skills on — the Cherry 20 Prosecco & Pear Cake such as gooey chocolate cookies and and Chocolate Alaska (p4) is but one 21 Lime & Gin Curd Meringue Cheesecake indulgent millionaire’s shortbread.