Gourmet Meals to Go! Sides Dishes Salads Entrees

Total Page:16

File Type:pdf, Size:1020Kb

Gourmet Meals to Go! Sides Dishes Salads Entrees Gourmet Meals to Go! *****Dinner for two Special – select one entrée, one side, a salad and a dessert for $19.99***** Entrees Lasagna – Bolognese – layers of Lasagna with beef Sausage , peppers, onions and potatoes – baked and sausage, creamy Béchamel, Italian seasoning and sausage, red peppers, green peppers and potatoes with tomato sauce $8.99/LB garlic and oregano $8.99/LB Lasagna - cheese - layers of Lasagna with Ricotta, Stuffed Shells – shells stuffed with Ricotta, mozzarella, Mozzarella, parmesan cheese and fresh basil $7.99/LB parmesan topped with our homemade sauce $8.99/LB Lasagna - vegetable - layers of Lasagna with Ricotta, Baked Ziti – ziti baked with three cheeses and our Mozzarella, Parmesan cheese, seasonal vegetables and homemade meat sauce - $7.99/LB fresh basil $8.99/LB Chicken Marsala – Sautéed boneless chicken with Eggplant parmesan – fried eggplant with sautéed Marsala wine, butter and mushrooms $4.99/serving mushrooms in garlic, pesto, our homemade tomato sauce, Provolone and grated parmesan $4.99/serving Chicken Rollatini Florentine – thin sliced chicken breast stuffed with prosciutto, mozzarella and sautéed Lasagna roll ups – lasagna rolled with ricotta cheese, spinach with a Francaise sauce $4.99/serving mozzarella and fresh basil $3.00/serving Chicken parmesan – tender boneless breaded Cavatelli with Broccoli – Broccoli Florets, olive oil, chicken topped with homemade tomato sauce and garlic and sun dried tomatoes $7.99/LB fresh mozzarella $4.99 /serving Penne, garlic, extra virgin olive oil, Pasta Primavera – Sausage, peppers, onions – simmered to scallions and a selection of seasonal vegetables. $7.99/LB perfection in our homemade tomato sauce $7.99/LB Sides Dishes Fresh Green beans seasoned with olive oil and garlic - Fresh spaghetti Olio – sautéed with extra virgin olive $4.99/LB oil and garlic, fresh basil and grated parmesan cheese $3.99/LB Red skin potatoes, green and red peppers, red onions, seasoned with olive oil and herbs $3.99/LB Garlic smashed potatoes – mashed potatoes with fresh garlic and butter $3.99/LB Roasted fresh veggies - summer squash, zucchini squash, red peppers, mushrooms and red onions seasoned Classic Italian Meat balls - beef, pork, parmesan with olive oil and herbs $4.99 /LB cheese with our own blend of Italian seasoning in homemade tomato sauce. $1.20/meatball Salads Capris salad Palumbo style - fresh mozzarella, slice Capris salad - fresh mozzarella, slice red onion, basil, red onion, basil, olive oil, balsamic vinegar and fresh garlic olive oil, balsamic vinegar and fresh garlic $1.99/serving $1.99/serving Fresh hearty Italian salad - mixed Italian lettuces, Vegetarian fresh Italian salad - mixed Italian cucumbers, tomatoes, mushrooms, red onions, red and lettuces, cucumbers, tomatoes, mushrooms, red onions, green peppers fresh basil, prosciutto, Italian salami and green peppers, fresh basil and parmesan cheese $3.99/LB parmesan cheese $4.99/LB See our website for the latest menu and our Specials www.palumbosmarket.com Deli Meats – Italian meats sliced to order Italian pasta salad – pasta, ham, peperoni, provolone cheese, black olives in a homemade Italian Cheeses – Italian and Amish cheeses sliced to order dressing $4.99/LB Bow Tie pasta salad – pasta, red peppers, green Chicken Salad – freshly roasted chicken, celery, red onions, creamy dressing with Parmesan cheese $4.99/LB grapes and pecans in a creamy dressing $8.99/LB Olives - all sizes, shapes and colors Sandwiches The Wilbur – Ham, salami, provolone on an Italian roll The Loreenie - Prosciutto, tomato, lettuce fresh The Joe Pro – Salami, Capicolla, Swiss cheese, Tomato, mozzarella cheese, olive oil, garlic and fresh basil leaves Red Onion, lettuce, vinegar and olive oil The Cindy - Prosciutto, Salami, Capicollo, sliced The Doodle - Fresh mozzarella , Tomato, Red Onion, provolone, onion, tomato and pesto spread olive oil, balsamic, basil leaves and fresh chopped garlic The Paulie - ham, salami, prosciutto, sliced provolone The Jacster - turkey smoked mozzarella, sun dried lettuce, tomato, vinegar, olive oil, fresh basil and Italian tomatoes, basil, olive oil and cracked pepper on bread seasoning Desserts made fresh by pastry chef Diana Robertson and the Palumbo’s Tiramisu Cookies Homemade chocolate fudge cake Biscotti Key Lime pie Assorted pies and tarts Cannolis Specialty cakes made to order Pasta and Sauces to go Angel Hair Raviolis Egg or Spinach Fettuccini Portabella Mushroom Black Peppercorn Fettuccini Sundried tomato & Mascarpone Tortellachi Beef and Veal Large Cheese Potato filled Gnocchi Sausage & Broccolini Striped Tortellini Caprese tomato and Mozzarella Red Pepper cream garlic sauce – creamy - fresh red peppers, fresh cream, butter and garlic sauce Vodka Sauce –Creamy - tomato, fresh cream, vodka, Palumbo's hearty Italian sauce –thick tomato garlic and butter sauce sauce simmered to perfection Low Fat – Creamy garlic mushroom sauce – thick Palumbo's hearty Italian meat sauce – creamy – garlic, and mushroom parmesan sauce tomato sauce with beef and pork simmered to perfection See our website for the latest menu and our Specials www.palumbosmarket.com .
Recommended publications
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Mouthwatering Cheese Pairings
    Mouthwatering Cheese Pairings Table of Contents Introduction .......................................................................... 1 Getting Started ..................................................................... 2 Storing Cheese, Presentation, p.3 Soft/Semi-Soft/Fresh Cheeses .............................................. 4 Mascarpone, Havarti, Feta, Boursin, Queso Fresco Sangria Recipe, p. 7 Soft-Ripened Cheeses .......................................................... 8 Brie, Camembert Spiced Fruit Compote Recipe, p.10 Blue-Veined Cheeses .......................................................... 12 Stilton, Gorgonzola Roasted Figs with Honey Recipe, p.14 Hard and Semi-Hard Cheeses ............................................ 16 Cheddar, Gouda, Swiss, Parmesan othing is more elegant, simple and delicious than a slice of creamy cheese paired with a complementing food or beverage. The savory Nrichness of cheese provides the perfect balance to a crisp white wine, flavorful red or handcrafted brew. Use the suggestions contained in this booklet to make cheese the cornerstone of your gatherings and create a memorable impression with your guests. Pairings can be elaborate or impromptu – all it takes is a little creativity and a few good friends to help savor one of life’s culinary treasures: cheese. 1 Getting Started You don’t have to purchase a lot of different varieties of cheese to capture the pleasure of cheese. Choose two or three types, including cheeses with a variety of textures, colors and shapes. Or, choose one outstanding cheese to experience. Above all, remember… there is no wrong way when it comes to cheese pairing… only degrees of right! We all react differently to flavors, so follow your taste buds where they lead. 2 Storing Cheese Storing cheese properly is easier than you think. Remove newly purchased cheese from its plastic covering, wrap in cheese, waxed or parchment paper, then store it in a loose plastic bag.
    [Show full text]
  • Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery Website; Science.Howstuffworks.Com;
    The Basic Science (It’s Magic!) Behind Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery website; Science.HowStuffWorks.Com; Instructional video available on Driftwood Public Library’s new YouTube Channel: https://www.youtube.com/watch?v=OY39X-eSLLI&t=144s “Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the earliest examples of biotechnology.” – Edgewood Creamery Like sourdough bread, making cheese is one of the earliest forms of microbiology. The transformation of milk into cheese is one of the most extraordinary of all human discoveries. No one knows exactly when, but it is believed to have happened at about the same time as the domestication of animals such as goats in the fertile crescent region of the Middle East, around 6,000-7,000BC. It is unknown when the first cheese was made, but the legend goes that a nomad was carrying milk in a pouch made of a calf’s stomach lining. Over time (and at the right temperature) the milk fermented. Not wanting to waste the chunky milk, the nomad tried it and liked it. This legend about the first cheese is not unlike that of the first sourdough leavened bread. The components of Cheese: Milk: Made up of water, fats, proteins, bacteria, lactose (a sugar), minerals and more. Unpasteurized milk also contains the enzyme lactase, which helps you digest milk. Salt: Besides adding flavor, “salt is also a great preservative and, under the right conditions, can help turn a previously highly perishable substance (milk) into a stable cheese that doesn’t require regular refrigeration.” Note: When making one-hour cheese, we only use salt for flavor and to control the amount of whey we leave in the curds for texture.
    [Show full text]
  • Entrees: Sides
    Entrees: 1/3lb. WOW burger...................................$4.75 1/3lb. hamburger seasoned with a special seasoning blend; topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo. Add cheese for $0.50 Add bacon for $0.75 Add grilled peppers and/or mushrooms for $0.25 Steak & Cheese Sub...............................$5.75 Grilled steak with green peppers and onions topped with melted mozzarella cheese on a hoagie roll. Sausage Dog...........................................$3.25 1/4lb. smoked sausage topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Hot Dog.....................................................$3.00 All-beef hot dog topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Corn Dog..................................................$2.50 State Fair honey-flavored breaded hot dog. Chicken Breast Chunks...........................$4.50 6 chunks of breaded chicken breast meat; served with BBQ, honey mustard, or Ranch sauce. Grilled Chicken Sandwich.........................$5.00 Chopped chicken breast grilled and topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo on a hoagie roll. Sides: Mozzarella Sticks.....................................$4.00 5 breaded mozzarella sticks served with marinara sauce or ranch dressing. Nachos......................................................$3.75 Tortilla chips topped with your choice of chili (no beans), cheese, and jalapenos. Onion Rings..............................................$3.75 10 rings of minced onion breaded and deep-fried. Jalapeno Poppers.....................................$3.75 5 breaded jalapeno slices stuffed with cheddar cheese served with marinara sauce or ranch dressing. Side Salad………........................................$3.50 Tomatoes, carrots, onions, & cucumbers on a bed of lettuce. Served with choice of dressing: French, Italian, 1000 Island or Ranch French fries..............................................$3.75 1/2lb.
    [Show full text]
  • White Castle System, Inc., Its Subsidiaries and Employees Do Not Assume Responsibility for a Particular Allergy Or Sensitivity to Any Food Provided in Our Restaurants
    INGREDIENT LIST Provided below is a listing of the components used to make our menu items along with the ingredient statements for each component. Allergens contained within these components are indicated in capital type at the end of each respective ingredient statement. We encourage customers to check these statements regularly as ingredients in menu items may change. SANDWICH BUNS Traditional Bun Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Follwing: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT Impossible Slider w/Smoked Cheddar Cheese Hamburger Bun [Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean Oil (With Citric Acid Added As A Preservative), Contains Less Than 2% Of Each Of The Following: Wheat Gluten, Salt, Monoglycerides, Antioxidants (Ascorbic Acid (Vitamin C), Citric Acid), Calcium Sulfate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Stearoyl Lactylate (Csl), Guar Gum, Monocalcium Phosphate, Sodium Alginate, Calcium Propionate And/Or Sorbic Acid (Added As Preservatives), Enzymes (Contains Wheat)], Impossible Burger* (Water, Textured Wheat Protein, Coconut Oil, Potato Protein,
    [Show full text]
  • Arby's® Menu Items and Ingredients
    Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun.
    [Show full text]
  • FLAVORED CHEESE SLICES Three Distinctive Wisconsin Cheeses to Differentiate Your Menu and Add Delicious Excitement to Burgers, Sandwiches, Salads and Hors D’Oeuvres
    FLAVORED CHEESE SLICES Three distinctive Wisconsin cheeses to differentiate your menu and add delicious excitement to burgers, sandwiches, salads and hors d’oeuvres. Be bold, smooth and trendy with our zesty Horseradish & Chive White Cheddar Cheese along with our Blue Marble and Habanero Monterey Jack Cheeses. Wholesome Goodness and Taste™ Straight from the farm to you. That’s the promise of Glenview Farms®, and that’s where it all begins. Only the freshest dairy products – of the highest grades and quality – make their way to you, ensuring the excellence you’ve come to expect. Product Inspiration Features/Benefits There’s nothing cheese can’t improve. Our smooth, • Bold, premium flavors make it easy to upgrade your robust cheeses are delicate yet have hearty kicks of flavor offerings by adding lively and complex taste and to wake up dishes without ever overpowering. Our newest personality to dishes cheese combines the zest of real horseradish and fresh • Ready to use—sliced and crumble free to reduce waste chives in a rich, creamy Wisconsin white cheddar cheese. • Convenient interleaf paper for easy handling and storage This bold, perfectly balanced cheese will surprise diners • Horseradish & Chive White Cheddar: real horseradish with a lively and complex flavor that takes your dishes to and fresh chives for a unique, savory flavor unexpected new levels of taste. Each of our cheeses melts • Blue Marble Jack: easy to use compared to crumbles; beautifully over steak, roast beef or our popular perfect melt point Chef’s Line™ Pat LaFrieda Short Rib Burgers. Thick, • Habanero Jack: an old favorite with a great kick convenient 1-ounce slices are easy to handle and help you manage costs without ever having to compromise taste and quality.
    [Show full text]
  • CHEESE TASTING “Age Is Something That Doesn’T Matter, Unless You Are a Cheese.”- Billie Burke
    Leader Guide SHOPPING & TASTING THE MEDITERRANEAN DIET CHEESE TASTING “Age is something that doesn’t matter, unless you are a cheese.”- Billie Burke Cheese tastings allow shoppers to try cheese they might not choose on their own. Talk with your store’s deli or prepared foods manager to decide on the cheese to use for the tasting, any accompanying foods you’ll provide in the tasting, and how to best merchandise the cheese used in the tasting. Setup ✴ Cut cheeses into small cubes, wedges or slivers. ✴ Create stations for each cheese being tasted by arranging the samples around ready-to-purchase blocks of that cheese so customers may purchase cheeses they like after the tasting. ✴ Include napkins, toothpicks, and any chosen food accompaniments at each station. Tasting Steps ✴ Provide participants with the cheese tasting handouts and a pen or pencil. ✴ Have someone (you or your cheese manager) instruct participants on how to taste the different cheese samples and answer any questions they may have. ✴ After successfully tasting one cheese, have participants move to the remaining stations to complete the tastings. It’s best to have participants begin with the mildest cheese and progress to the strongest. Supplies List ✴ Three to four different varieties of cheese cut into small pieces. You can hold region-specific events using cheese from a certain area (French, Italian, Spanish, American, etc.); tastings based on cheese types (soft, hard); or any cheese you wish to promote. Visit the Oldways Cheese Coalition (www.oldwayscheese.org) for information on different types of cheese. ✴ Toothpicks and Napkins Questions? Comments? ✴ Bread, crackers, olives, fruit, cured meats, or chutneys to Kelly Toups, MLA, RD, LDN accentuate the flavors of the cheese and sell more! (optional) 617-896-4884 ✴ “Cheese Tasting” handout.
    [Show full text]
  • Download Menu (Pdf)
    FRESH BAGELS Our bagels are lovingly made from scratch in house with a family recipe passed down through the generations. You’ve never had bagels this good! Plain Garlic Asiago Egg Everything Salt Cinnamon-Raisin Bialy Onion Sesame Poppy Pumpernickel Whole Wheat Whole Wheat Sesame Whole Wheat Everything Egg Everything Each 1.39 Baker’s Dozen (13) 15.49 Ask about our seasonal bagel! We make a limited amount of bagels daily to ensure freshness, and the highest quality standards. Pre-order to ensure availability. BAGEL WITH CREAM CHEESE BAGEL WITH OTHER TOPPINGS Plain 3.44 Butter 2.18 Chive 3.54 Strawberry 2.68 Garlic 3.54 Peanut Butter 2.78 Olive 3.54 Peanut Butter & Jelly 3.18 Vegetable 3.54 Hummus 3.24 Raisin Walnut 3.54 Cheese 3.24 Jalapeño 3.54 American, Swiss, Cheddar, 172 U.S. Route 1 Pepper Jack, Mozzarella or Provolone. Cranberry Nut 3.54 Scarborough, Maine Bacon and Chive 3.54 Strawberry 3.54 Phone: 207-883-0070 SLICED LOX BAGEL WITH TOFU Fax: 207-885-0070 Sliced Lox comes with plain cream cheese Tofu is Dairy Free and is served open-face or sandwich Plain 3.44 Mon - Fri 6am - 2pm style. Add traditional toppings of Vegetable 3.54 capers, tomatoes, onions - or if feeling Walnut Raisin 3.54 Saturday 7am - 1pm adventurous, add cucumbers, lettuce, or a Olive 3.54 For fast, convenient service, order online and pick up through our drive-thru window Lox Spread 3.78 Cream Cheese & Sliced Lox 8.09 or call on arrival for curbside pickup at our front door! Both Cream Cheese and Tofu may be purchased by the 1/4, 1/2, or 1 lb.
    [Show full text]
  • Cheese Recipes
    cheese recipes RECIPE: MOZZARELLA CHEESE 5. Heat milk slowly to 90°F while stirring. Use thermometer to check temperature. Makes approximately ¾ pound 6. Take pot off burner, add rennet solution INGREDIENTS while stirring slowly top to bottom (fold- ing) for approximately 30 seconds. 1 gallon milk (not ultra-pasteurized) 7. 11/4 cup cool water (chlorine-free) Cover pot with lid and leave undisturbed 11/2 teaspoon citric acid for 5 minutes. 1/4 rennet tablet or 1/4 teaspoon liquid rennet 8. Check the curd. It should look like cus- 1 teaspoon cheese salt (optional) tard, with a clear separation between the (Salt substitutes and/or herbs can be used as curd and the whey. If the curd is too soft an alternative.) or the whey is milky, let sit for a few more minutes. EQUIPMENT 9. Cut the curds in a 1-inch checkerboard pattern with a long knife. 1 gallon stainless steel pot or any non- 10. Place pot back on stove and heat to 105°F aluminum or non-cast iron pot Instant-read thermometer or candy while stirring slowly and gently. Use ther- thermometer mometer to check temperature. Measuring cups and spoons 11. Take the pot off the burner and continue Colander or strainer stirring slowly for 2 – 5 minutes. (More Butter muslin, flour sack towel or cheese cloth time will make a firmer cheese.) 4-quart mixing bowl to collect whey 12. Place the colander over a 4-quart bowl or Slotted spoon pot that will catch the whey. Scoop the Extra spoon curds from your pot with a slotted spoon Long knife and place them in the colander.
    [Show full text]
  • SPRING/SUMMER COLLECTION After a Winter That Seemed to Last Years Rather Than Months, We Reckon It’S Time to Start Using the ‘S’ Word
    SPRING/SUMMER COLLECTION After a winter that seemed to last years rather than months, we reckon it’s time to start using the ‘S’ word. Yes, Spring is finally here and to celebrate we’ve got new products and ideas that will bring more bounce to your business than the Easter bunny. Our in-house experts have been busy developing bespoke condiments and unearthing new wave cheeses in pursuit of perfect cheeseboard pairings. We also continue to push British cured meats in exciting new directions with unique new products, from lamb salami made in Islington to organic Scottish pancetta. And if you haven’t already booked your summer holiday, then our range of spicy dressings and sauces will soon have you yearning for the Far East. Goodbye winter; hello sun and spice. 3 ACCOMPANIMENTS The days of gingham dressed jars of generic brown chutney are gone. Preserves are now sexy in a way that grandma probably wouldn’t understand (or maybe she did all along). Vibrant colours, seasonality and exciting flavour combinations are shaking up condiments like never before. Our Croxton Manor accompaniments for cheese are a case in point. We’ve completely relaunched the range with new flavours, improved recipes and better packaging. Sugar content has dropped meaning more fruit and vegetables and clearer, brighter flavours. They are the ultimate way to push the boundaries of the cheeseboard. FIG & LIQUORICE PLUM & GINGER PRESERVE CONSERVE Croxton Manor Croxton Manor New / CP228 / 1kg New Recipe / CP073 / 1kg — — Sweet, sticky and with spicy savoury More fruit, less sugar and bigger notes from the Fresh As liquorice, flavours, our chunky plum and ginger this unctuous preserve is great with conserve has been elevated to new bold statement cheeses, particularly heights.
    [Show full text]
  • Charlies Caramelised Onion Chutney Recipe
    Charlies Caramelised Onion Chutney Recipe Chutneys, an old classic! There are so many different flavours, textures and types, but a traditional favourite has got to be caramelised onion chutney. Even if you have never made chutney before, here is a simple and easy recipe for you to try. The ingredients you will need: 1.5kg / 3lb 3oz Onions 200ml / 7fl oz Red Wine Vinegar 300g / 10oz Brown Sugar 3 Cloves of Garlic 1 tbsp Whole Grain Mustard 3 tbsp Olive Oil Pinch of Salt Pinch of Chilli powder / one small chilli Pinch of Paprika The method to follow: 1. Heat the oil on a low heat in a large saucepan. 2. Peel and slice the onions thinly, then add them and the salt to the oil. Soften the onions on a low heat, preventing them from browning for around 20 minutes. 3. Stir in 3 tbsp of the sugar and increase the cooking heat to brown the onions. 4. Once browned add the red wine vinegar, the remaining sugar, 3 crushed cloves of garlic, the mustard, paprika and chilli. 5. Simmer gently for around 30 minutes or until the liquid has reduced, and the mixture become a dark caramel colour and consistency. 6. Your chutney is now ready to put into clean, sterilised, labelled jars. 7. Store for around 6 months and then your caramelised onion chutney will be ready to eat. This chutney does go incredibly well with grilled meats, and also with bread and cheese as part of a board selection. Whatever you chose to eat your chutney with, this recipe is definitely worth giving a go.
    [Show full text]