DOCSLIB.ORG

18 Recipes with Local Flavor Food Trail Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
18 Recipes with Local Flavor Food Trail Guide FOOD TRAIL GUIDE 18 RECIPES WITH LOCAL FLAVOR Brought to you by the Manitowoc Area Visitor and Convention Bureau P: 920-686-3070 WWW.WISCONSINCOASTALFOODTRAIL.COM Manitowoc County might be Bakery on State best known as a dairy producing www.bakeryonstate.com county, we are consistently near 436 N 9th St, Manitowoc | 920-684-3650 the top in milk production per Open Tues-Fri 5am-5pm, Sat 5am-2pm, closed Sun & Mon cow in the state of Wisconsin. Made-from-scratch breads and hard rolls, also a complete selection of bakery, The milk produced is turned cookies and rolls. Specializing in elegant and unique wedding and event cakes. into cheese, butter, ice cream In the heart of Downtown Manitowoc. Voted “Best of” Bakery and Bread Store. and other products. The same climate and fertile soil that dairy farms take Donut Bread Pudding advantage of also help other crop production. Wine and beer are produced here, Don’t let those uneaten donuts go unused, instead using local grapes, grains and other ingredients. Other items from our natural turn them into this delicious Donut Bread Pudding. environment include produce, honey and maple syrup. Local shops create and sell You can even freeze leftover donuts until you have products like chocolate, baked goods and other products. There is a stop for every enough to make this yummy dessert. taste on the Coastal Culinary Experience diverse food trail. Ingredients • 6 cups gently loved Bakery on State donuts, cut into chunks How It Works: • 2 tablespoons butter melted • 4 eggs slightly beaten The order is up to you, start wherever you like and take in the stops in any order you • 2 cups milk like. We recommend you make it a weekend visit, but some people may be able to • 1/2 cup sugar Notes • 1 teaspoon cinnamon visit all the stops in just one day. Spend some time at each place and get to know • Store up leftover donuts as you acquire • 1 teaspoon vanilla them in a zip lock bag in the freezer. the producers. There are beer and wine stops on the trail, so we ask you to drink Instructions Once you have around 6 cups, you’ll be responsibly and designate a driver. 1. Preheat oven to 350 degrees F. ready to make this recipe. 2. Spray either an 8 x 8-inch baking dish or 1 quart • Donut bread pudding is versatile--- Each stop on the trail has supplied a recipe with ingredients you may have in your baking dish with nonstick cooking spray. use leftover cinnamon doughnuts, pantry or that you may be able to find along the food trial. T ake a look at all the 3. Add Bakery on State donut chunks to dish; pour Krispy Kreme donuts, yeast donuts, stops on the trail because some recipes may have ingredients from more than one melted butter over top and lightly mix. jelly donuts, jam filled donuts, and food trail stop. 4. Mix together eggs, milk, sugar, cinnamon and even plain breadsticks. vanilla; pour on top of donuts. • The texture of the bread pudding will be If you don’t want to wait until you get home to enjoy a meal from the food trail, 5. Allow donuts to soak up wet mixture for 5 affected by a couple different things: minutes, making sure all donut chunks have • The smaller the chunks of donuts, the stop at one of our local restaurants that source ingredients from the trail, and have soaked up some of the milk mixture. softer the bread pudding will be. them do the work. Who knows, one of those dishes may inspire you to cook it 6. Cover with foil and bake for 25 minutes. Remove • The longer you soak the stale donuts, in your own kitchen. foil and cook for an additional 25 minutes. the softer the bread pudding will be. 7. Let cool for 5 minutes before serving. • The cooking time could vary. The bread pudding is ready when it begins to brown around the edges and pulls away from the pan. It also begins to puff up in www.wisconsincoastalfoodtrail.com the oven. Beerntsens Cedar Crest Ice Cream www.beerntsens.com www.cedarcresticecream.com 108 N 8th St, Manitowoc 2000 S 10th St, Manitowoc 920-684-9616 920-682-5577 Open daily 10am-10pm Open 11:30am daily, March-October A lakeshore tradition for over 80 years! Stop in and try any of our delicious 32 hand dipped flavors of Cedar Crest ice cream, Indulge in our fine chocolates, fresh roasted sherbet or frozen yogurt. Enjoy a cone, sundae, malt or other tasty treat. Our parlor nuts, homemade candies and ice cream. is located adjacent to our manufacturing plant. Just look for the Big Cow on our Have lunch or dinner and enjoy a delicious sandwich, soups or decadent homemade front lawn. sundaes in an old fashioned ice cream parlor that still has black walnut booths Ice Cream Cake and arches. Ingredients Tips for making candy 1 pound cake 1. First and foremost, you should have a good candy thermometer that is accurate. 1 cup Cedar Crest vanilla ice cream, slightly softened The thermometer is used to test the temperature during cooking of candy, jams and jellies. 4 large peanut butter cup candies, roughly chopped It has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan. 1 cup Cedar Crest chocolate ice cream, slightly softened Do not rest it on the bottom of the pan. You will get a false reading. 1/2 cup chocolate candies, roughly chopped 2. Choose a dry (not humid) day for making candy. In south Arkansas, this can be a 1 cup Cedar Crest chocolate chip ice cream, slightly softened challenge. Weather can be a factor in the success of your candy. If you choose to make it on Chocolate shell ice cream sauce (the type that hardens), to cover the top a rainy day, you may need to cook the candy a degree or two higher than stated in the recipe. Instructions 3. Use a heavy saucepan when making candy to prevent scorching 1. Slice the pound cake horizontally into or burning. Make sure it is large enough to prevent boiling over. You 3 pieces. Place the first slice in a loaf do not need to purchase a special pan, just make sure it is a heavy pan. tin lined with plastic wrap. Thin aluminum pans should be avoided when making candy. 2. Cover the cake with the vanilla ice 4. Use the freshest ingredients possible when making candy. cream, followed by three-quarters of If your recipe calls for butter, use it instead of margarine. Butter comes the chopped peanut butter cups. in salted and unsalted varieties. Unless your recipe calls for a specific 3. Add a second layer of cake and one, either will work. Margarine and butter spreads may not be a good cover with the chocolate ice cream, substitute because they do not create the right texture needed for followed by three-quarters of the candy. Butter also gives candy that rich, creamy taste we associate chocolate candies. with candy. 4. Place the last layer of cake on top, 5. Once you have made your candy, think about how you will followed by the chocolate chip ice store it. Most recipes make a large enough batch to last all through cream. Cover with the chocolate shell the holidays. For most candy, all you need to do is wrap it well in sauce, then the remaining peanut plastic wrap. Divide the candy into smaller batches and wrap. Store butter cups and chocolate candies. the wrapped candy in boxes, tins or cartons with tight-fitting lids. 5. Let the sauce set for a few seconds, 6. Do not mix candies that absorb moisture (caramels, mints, hard candies, toffee) then fold over the plastic wrap and in the same container as candies that lose moisture (fudge, fondant, meringues). place in the freezer until frozen, about 4 hours. If these types of candies are mixed, the hard candies will become sticky. For fudge, it is best to 6. When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the use wax paper to individually wrap or separate layers in your storage container. Candy can be wrapping completely. Slice to serve. frozen if needed. Cold Country Wines & Vines Courthouse Pub www.coldcountrywines.com www.courthousepub.com E3207 Nuclear Rd (Carlton), Kewaunee 1001 S 8th St, Manitowoc 920-776-1328 920-686-1166 Open Mon-Sat 10 am-5pm, Sun 12-5pm Open Mon-Sat 11am-9pm Visit our website for fall & winter hours. The Courthouse Pub is a We invite you to enjoy the relaxing ambiance of our family owned winery/ vineyard microbrewery. Each month we brew and the pleasant reception of our serving staff. Complimentary wine tastings, a number of craft beers for your enjoyment, which range from light pilsners to dark unique gifts, and more. Music inside the winery on the weekends. beers like stouts and porters. Some are seasonal; some are guest favorites, visit our website to see what is on tap. Instant Pot Beef Bourguignon Instant Pot Beef Bourguignon a delicious meal, made in less of the time for your busy family. Beer Cheddar Fondue Tender, melt-in-your-mouth pieces of beef, Ingredients cooked with veggies in a wine sauce. • 4 cups Henning’s shredded cheddar cheese Ingredients • 1 tablespoon all-purpose flour Beef: • 1 cup Courthouse Pub Czech Yo’ Self Pilsner (or other CHP Beer) • 1 1/2 - 2 pounds stew meat • 3 garlic cloves, minced (cut into 1 1/2 - 2 inch cubes) • 1-1/2 teaspoons ground mustard • 2 tablespoons all purpose flour Instructions • 1/4 teaspoon coarsely ground pepper • 1 teaspoon salt 1.
Load more

Recommended publications
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Externer Brief
    Herb butter with walnut-and-beer bread Serves: 4 INGREDIENTS PREPARATION For the butter: For the butter, place the cream in a clean screw-top jar. Screw the lid 750 ml cream, room temperature on tight and shake well for around 3 minutes until the cream Ice-cold water separates and the butter flakes are clearly distinguishable. A handful of herb flowers, e.g. lavender, daisies, chives Pour the contents of the jar through a sieve and put the liquid Sea salt (buttermilk) to one side for later consumption. Put the butter in a bowl of iced water and knead it vigorously into a mass so that the For the bread: remaining buttermilk dissipates. Put the ball of butter into a bowl. 50 g walnuts Wash the herbs, shake them dry, chop them and combine with the 50 g hazelnuts butter together with a pinch of salt. Put the herb-flower butter in a 50 g pumpkin seeds sealed container and refrigerate until shortly before serving. 50 g oats 50 g dried tomatoes, chopped To make the bread, knead all the ingredients with 200ml of lukewarm 1 tbs chopped olives water and the beer until it turns into dough, then let it rise in a warm 275 g dinkel-wheat flour, type 630 place for approx. 2 hours. Quickly dampen the plant pot and line it 2 tsp sea salt with baking paper. Put the dough into it. Allow it to rise again using 1 packet of dried yeast the Dough Proving Function, level 1 (or in a warm place).
    [Show full text]
  • Richard C Swift Ltd - Our Range of Breads
    Richard C Swift Ltd - Our range of breads Wholemeal Breads Shropshire brown A local bread created using a blend of three malts; malted wheat flakes and untreated flour. This mixture creates a loaf with a taste all of its own, moist and nutty, one definitely to try! Malts used: Choco - Red - Cream Shropshire Crunch This loaf is made from an untreated, malted white flour base. Its nut and grain content gives this bread a flavour all of its own, and although similar, should not be mistaken with Granary. Simply by adding sesame seeds, poppy seeds, and cracked wheat, we are able to offer you a different taste and texture loaf, in the shape of mixed grain. The added wheat does increase the fibre content, but not to the extent of a wholemeal loaf. Rustic This bread is made entirely from wheat flakes, which are blended together twice, firstly just with salt, secondly with yeast and improvers to give a soft easy eating loaf. It again gives people the chance to eat wholemeal bread with a difference. White Breads Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week. We move the flour using a hopper system which blows the flour directly into the bake house, it allows us to weigh the required amount straight into the mixing bowl.
    [Show full text]
  • Sourdough-Beer-Bread-Recipe
    SOURDOUGH BEER BREAD 1 Medium Loaf Preparation: Max 23 Cook: approx. 1 hour hours EQUIPMENT Dutch oven or a roasting tin with a lid Baking parchment Plastic wrap 2 mixing bowls Wooden spoon Banneton basket or proofing basket/bowl Kitchen towel Razor blade or very sharp knife (for scoring) Kitchen scales Plastic dough scraper INGREDIENTS 400g white bread flour (I use Heygates) 100g wholemeal bread flour 100g active ‘starter‘ 2tsp brown sugar 2tsp salt 250ml Heineken METHOD 1. Combine both types of flour and sourdough starter with the Heineken in a bowl. Add the sugar and the salt and mix together with a wooden spoon. You will see that it forms a shaggy ball (not at all smooth). If it really is very dry and not holding together, add a little bit more beer (only a desert spoon at a time). Using your hands, keep manipulating the dough mixture until the flour, starter, salt and sugar are completely incorporated. 2. Put the dough into a very lightly oiled bowl and cover it with a damp cloth to prove – I leave this covered in the kitchen for 9 hours!! ______________________________________________________________________________ Website: Hawkhursthomemaker.com 3. After 9 hours, you’ll see that the dough has risen to probably twice its original size. It will be very much more stretchy. So, for the next 2 hours every half an hour – ‘stretch and fold‘ your bread – see Step 5 in my Sourdough Loaf for Beginners recipe. Then, leaving the dough in its bowl, cover the bowl with plas- tic wrap and leave it to rest for another hour.
    [Show full text]
  • Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene Mcintyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly
    published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 Sourdough Bread Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene McIntyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly. Contents 1.0 Introduction and Origin of Sourdough Bread..........................................Irene McIntyre 2.0 Cultural Differences and Variations of Sourdough Bread......................Clara Kelly 3.0 Raw Materials of Sourdough Bread........................................................Daniel James 4.0 Starter Process.........................................................................................Jennifer Smith 5.0 Process and Technology..........................................................................Sarah Morris 6.0 Flavour and Taste..................................................................................Fiona Bourguignon 7.0 Nutritional Benefits................................................................................Shauna Cusack 8.0 Wheat vs. Rye Sourdough Bread...........................................................Stella Casserly 9.0 Gluten free Sourdough Bread................................................................Rachel Connon 10.0 Conclusion 11.0 References published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 1.0 Introduction and Origin of Sourdough Bread By Irene McIntyre The term ‘sourdough bread’ refers to bread leavened with a sourdough starter. A sourdough starter is a natural
    [Show full text]
  • First Choose Your Patty Next Choose Your Style Sides
    10” Gluten free crust available add 1.99 to 12” price 7” Artisan Flatbread | 12” Artisan Flatbread Our hand-crafted burgers are served on a brioche bun and paired with house- made pickles and choice of one side. Gluten free bun available, add $2.49 DRUNKEN NACHOS 12.99 SCOTTISH ALE BBQ BRISKET 10.99|17.99 Add ons: Applewood smoked bacon 1.99| fried egg .99|cheese .50 Scottish ale barbecue brisket|blonde ale cheese sauce|tortilla chips House-smoked barbecue brisket|scottish ale caramelized onions|colby jack|mozzarella Sub slow roasted Berkshire Pork : Half plate available 8.99 First choose your patty THE ISLANDER 7.99|13.99 Ground Berkshire Pork • Ground Beef CHIPS & SALSA 4.99 Blonde ale cream cheese|ham|fresh pineapple|mozzarella Our heritage breed pork is proudly sourced from OR Choice grade beef from Oak Barn Beef hand- House-made salsa|cilantro|tortilla chips the farm of one of our family owners Kelly Schil- • pattied and grilled to order. All orders are BIG RED 10.99|17.99 ling-Bletscher. All orders are cooked to well done. cooked to medium-well unless otherwise specified. CHIPS & BLONDE ALE CHEESE SAUCE 5.99 House red sauce|roasted garlic|scottish ale caramelized onions|pepperoni|house- Cheese sauce|tortilla chips Add a side of salsa .99 smoked sausage|mozzarella Next choose your style RASPBERRY CHIPOTLE DIP 8.99 CLASSIC 9.99 THE BERKSHIRE 10.99|17.99 Lettuce|tomato|red onion Black beans|raspberry chipotle jam|cream cheese|mozzarella|tortilla chips House red sauce|ham balls|applewood smoked bacon|brown sugar honey mustard| BEER
    [Show full text]
  • Main Street Brewing Co 4204 Banquet & Catering Services
    Main Street Brewing Co 4204 Banquet & Catering Services Perfect for Any Occasion 6435 West Main Street Belleville IL 62223 618-234-4903 Hall Information & Provisions Hall Deposit & Stipulations Hall Rental is for 4 hours Additional Time is $100 an hour Required Deposit $300 or $500 Non-refundable Receptions:$500 non-refundable with another $500 non-refundable payment due 90 days prior to event Payments/Deposits made with debit or credit cards will incur a 2.5% Transaction Charge Minimum Guest Confirmation for Saturday Evening is 50 Guests (January & February Excluded) The per person price of our in-house catering food packages includes the hall rental. Standard hall features include set-up of tables and chairs to accommodate your guaranteed number of guests, servers to buss your tables (note that servers will not provide full service for buffet set-ups, only for plated or home-style meal events), as well as take-down of tables and chairs and clean-up of the hall once your event is complete. Our standard table service includes china, silverware, glass drinkware, table linens, napkins, all condiments, and table coverings and skirting for the buffet serving table. 4204 will provide a dessert/cake table and gift table/ registration table with a white table cloth and table skirting at no extra charge. Any additional tables, skirting and table coverings is $10.00 per table. Our $300 or $500 required deposit is non-refundable. Deposit is due before your date will be reserved. It is highly recommended that you submit the deposit as soon as possible to lock in your date and current pricing.
    [Show full text]
  • Sourdough Mania
    SOURDOUGH MANIA Complete guide to sourdough baking for beginners by a world-renowned bread artist Anita Šumer Best-selling sourdough book WHO IS ANITA ŠUMER? 2 International sourdough bread artist and ambassador of the Quest for Sourdough initiative I'm a passionate, 100% self-taught sourdough baker from Slovenia. I'm a translator and teacher by education and previous career, but I found my greatest passion and obsession in sourdough. I started baking in 2012, when my husband Sašo had his gallbladder removed and could no longer eat yeasted bread due to bloating and other health issues. I began researching what other ways there were to bake soft, crusty, and delicious bread. Lots of online reading and a library of foreign books later, I finally remembered that my grandmother used to bake bread in a different way – by saving a small portion of dough and drying it for the next batch. All of a sudden everything clicked into place! My first attempt to make my own starter – a simple fermenting mixture of flour and water – wasn’t successful. I didn’t give up, and made my second one and it thrived. This second starter has been with me ever since. I named him ''Rudl'' and now he is the most famous Slovenian sourdough starter. In 2016, Puratos invited me to Belgium to explore the First Sourdough Library in the World. Since then, I’ve become one of the first 13 ambassadors for the library and its online version, The Quest for Sourdough, to promote the use of sourdough around the world.
    [Show full text]
  • Beer Recipes Looking for a Way to Cook Using Beer? Check out These Recipes!
    “The Local Buy” Recipe, Episode 613 Beer Recipes Looking for a way to cook using beer? Check out these recipes! No Knead Beer Bread Recipe by Chef John on Allrecipes https://www.allrecipes.com/recipe/220129/no-knead-beer-bread/ Ingredients 1 ½ teaspoons active dry yeast 4 ½ cups all-purpose flour, divided ½ cup warm water (100 degrees F) 1 (12 fluid ounce) can or bottle beer 1 ½ teaspoons fine salt All-purpose flour for dusting 1 tablespoon cornmeal Directions 1. Stir together yeast, ½ cup flour, and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes. 2. Stir beer, remaining flour, and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size. 3. Scrape all the dough from the bowl with a rubber spatula and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape. 4. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the tope with flour. Cover loosely with a towel and let rise for 30-40 minutes. 5. Preheat the oven to 425 degrees F. 6. Place a small loaf pan of warm water on a lower rack to humidify the oven. 7. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven.
    [Show full text]
  • Dinner Menu Legacy Appetizers
    Dinner Menu Legacy Appetizers Chicken Wings Upstream Hot Artichoke & Asiago Cheese Dip Mojo Chicken Quesadilla Six big wings tossed with spicy herb marinade, Our famous artichoke dip served with toasted With mushrooms, black olives, red peppers, served with blue cheese dressing 9.25 house-baked garlic beer bread 9.25 cumin sour cream, spicy tomato chipotle salsa and corn relish 8.99 Flagship India Pale Ale Firehouse Red Lager American Wheat Fried Pickle Chips Flash Fried Calamari Cornflake encrusted, served with Tossed with banana peppers and served Hummus Platter honey mustard dipping sauce 5.99 with cocktail sauce 10.25 A trio of spinach, roasted red pepper and traditional hummus, served with warm pita bread 7.99 Bacon Wrapped Shrimp Bavarian Pretzel Bites Four shrimp served with sweet chili cabbage With smoked Gouda Red Lager mustard dip 5.99 Pretzel Encrusted Fried Cheese Curds slaw, sweet potato shoestrings and an apricot With a blackberry habanero sauce 7.99 ginger glaze 10.25 Firehouse Red Lager Thin Crust Pizzas 12-inch, hand-made Firehouse Red Lager best complements our hand-made pizzas Blonde Pizza Thai Shrimp Pizza BBQ Chicken Pizza Alfredo sauce, mozzarella, Roma tomatoes Thai cilantro pesto, roasted bell peppers, Roasted chicken, onions, mushrooms, house and fresh basil 10.99 scallions, mozzarella and peanuts, drizzled BBQ sauce, mozzarella and Cheddar cheeses 11.25 with sweet chili sauce 11.25 Vegetable Pizza Potato Pizza Basil pesto, mozzarella cheese, red onions, crimini Pizza Italiano With roasted leeks, pancetta, Alfredo
    [Show full text]
  • Roasted Chicken Quesadilla
    At Wynkoop Brewing Company, our food has ingredients as our small-batch beer. Our dishes are been as popular as our house-made beers. It’s no made with an array of locally sourced ingredients, wonder. We serve freshly prepared, beer-inspired from produce and game meats to everyday comfort food that reflects our Colorado and Rocky staples. - Our well-trained chefs get continued Mountain western heritage, along with hearty training here under Executive Chef Bart Proffitt servings of the best English, American and South- (a seasoned veteran of the local culinary scene) western fare. - We also craft our elevated pub and our decades of restaurant experience ensure cuisine with the same care, concern and quality our food meets the highest of standards. ROASTED PLOUGHMAn’S PLATTER CHICKEN Local and homemade sausages served with QUESADILLA artisan cheeses, pickled hot peppers and Boston Roasted chicken with Cheddar cheese, brown bread 15.95 fresh pico de gallo, guacamole and drizzled with HUMMUS PLATE cilantro sour cream 8.75 Hummus, olive tapenade and sun-dried tomato LONDON WYNKOOP WINGS GF relish served with pepperoncini peppers, mixed CALLING IPA Chicken wings tossed in our homemade greens, warmed pita and roasted garlic cloves 9.75 Buffalo sauce10.25 A classic English-style India Pale Ale, cask conditioned QUESO DIP CALAMARI and dry hopped. 5.9% ABV Homemade queso dip served in a flour tortilla Domestic calamari dusted lightly with rice flour bowl with fresh corn tortilla chips 7.50 Add nacho PAIRS WELL WITH: and fried crisp. Served with tangy soy ginger sauce chicken or barbacoa beef 2.00 Ploughman’s Platter and sweet chile sauce 10.50 Fish & Chips STEAMED MUSSELS Mighty Red Gumbo ARTICHOKE & PEI mussels steamed in a white wine garlic broth PARMESAN DIP served with toast points 9.50 The original recipe.
    [Show full text]
  • Recipe Booklet Booklet Reverse Side from Fabulous Recipes to Family Favorites – Warm Fresh Bread Whenever You Want It!
    CBK200WS IB-6394(0,0)B 9/7/05 20:06 Page 1 Instruction Recipe Booklet Booklet Reverse Side From fabulous recipes to family favorites – warm fresh bread whenever you want it! CONVECTION BREAD MAKER x CBK200WS IB-6394(0,0)B 9/7/05 20:06 Page 3 Get ready to enjoy warm, fresh, homemade bread whenever you want it! Your new Cuisinart™ Convection Bread Maker makes it easy – it will make luscious bread from raw ingredients to finished loaf, or prepare enough dough for artisan and specialty breads for baking in a traditional oven. It even lets you set the finish time for some breads up to 12 hours in advance. Decide which of our fabulous recipes you want to try, or use a family favorite. Then just add ingredients and select a menu option, crust color and loaf size. We’ll do the rest! We’ve included recipes for our Low-Carb and Gluten-Free menu options, as well as a variety of other breads, doughs and jams. CBK200WS IB-6394(0,0)B 9/7/05 20:06 Page 4 Contents White/Rapid White Bread Cycle Dough/Pizza Dough Cycle Basic White Bread-Machine Bread 1 / Oatmeal Bread 2 / Cinnamon Swirl French Bread Baguettes 49 / Bread-Machine Brioche 50 / Cheddar Bread 3 / Granola Bread 4 / Rosemary Bread 5/ Pesto Bread 6/ Blue Breadsticks 51 / Sweet Potato Cloverleaf Rolls 52 / Molasses Whole Wheat Cheese and Olive Bread 7/ Sun-Dried Tomato and Mozzarella Bread 8 / Rolls with Currants and Pecans 53 / Pizza Dough 54 / Herb Focaccia 55 / Beer Bread 9 / Potato Bread 10 / Three-Cheese Bread 11 Soft Pretzels 56 / Whole Wheat Kalamata Bread 57 / Garlic, Herb, and Cheese Knots
    [Show full text]