Dessert Menu

Total Page:16

File Type:pdf, Size:1020Kb

Dessert Menu Sarasota Catering Company Dessert Menu COOKIES, BROWNIES AND MINIATURE BITES BITES BY THE DOZEN Orange Double Diablo Chocolate BLONDIES (3 pieces per person) (Minimum 1 dozen) Cake Gran Marnier and Chocolate make this a dessert to remember $38 Serves 12 – 16 Cookie Assortment Miniature Pastries Miniature Mousse Cups Chocolate Chip Pecan, Double A variety of miniature éclairs, Chocolate, White Chocolate, Pecan Pie $18 Serves 6 – 8 Chocolate Chip, Peanut Butter, linzertorte squares, napoleons and Raspberry or Mango Mousse in a Apple, Buttermilk, Custard, Snicker Doodles, Oatmeal Raisin, cheesecake $3.75 per person footed cup with miniature spoon Mincemeat, Peach or Pumpkin Pie Heath Bar, Brown Sugar Chocolate $18 per dozen $13 Serves 6 – 8 Chip or Sugar Cookies Miniature Dessert Assortment Select three kinds $2.75 per person Selection of Double Diablo Miniature French Crème Strawberry Pie $18 Serves 6 – 8 Chocolate Bites, Key Lime Tart, Available in Amaretto, Key Lime, Brownies, Blondies and Chocolate Lemon Tart, Cheesecake, Strawberry Kahlua and Strawberry English Trifle Chip Cookies Chocolate Brownies Cheesecake, Kahlua Cheesecake, $18 dozen Pound Cake soaked with Amaretto with Walnuts Triangles, White Chocolate Cheesecake, Pecan and Raspberry Jam, Vanilla Custard, Chocolate Macadamia Nut Blondie Tartlets, Apple Tartlets, Chocolate Pie Miniature English Trifles Strawberries, Chantilly Cream and Triangles, and our special Chocolate Select three kinds $3.75 per person $18 dozen Seasonal Fruit Displayed in a Footed Chip Pecan Cookies 3 pieces per Glass Bowl Serves 12 – 14 $40 person $3.00 per person Miniature Fruit Tarts Dessert Tasting Spoons Bowl Deposit Required Pastry Cream topped with Sliced Orange Crème Brule, Key Lime Jumbo Cookies Strawberry, Grape, Blueberries, Kiwi, Cream, Mint Chocolate, Coconut Strawberry Custard Tart Chocolate Chip Pecan, Double Raspberry or other seasonal fruits Custard or Mango Pudding on an Sliced Fresh Strawberries over Vanilla Chocolate Chip, Peanut Butter, $3.75 per person Asian Spoon $15 per dozen Custard covered with a Red Current Snicker Doodles, Oatmeal Raisin, Glaze $21 Serves 10 – 12 Heath Bar, Brown Sugar Chocolate Miniature Cheesecakes Cannolis Chip or Sugar Cookies Bite sized cheesecakes in Plain, Cannolis filled with Ricotta Cheese Two Chocolate Lace Tart $1.75 each Minimum 1 dozen Strawberry, Kahlua, Pumpkin or mixture, Cinnamon and Chocolate Dark and White Chocolate in a Pate Chocolate Select three kinds Chips $18 dozen Brisee Crust $21 Serves 8 – 10 Biscotti $3.75 per person Orange Pistachio, Almond and Assorted Petite Fours Decorated Individual Strawberry Custard or Two Lemon Anise, Traditional Almond, Miniature Pie Assortment White or Yellow Cake with Pastel Chocolate Lace Tarts Chocolate Biscotti, or Pine Nut and Chocolate with whipped cream and Icing Can be custom decorated for Minimum 4 Tarts $7 each Honey Minimum 1dozen chocolate shavings, key lime, pecan, your event $30 per dozen $13 per dozen pumpkin, strawberry or apple pie Galaktobouriko Select three kinds $3.75 per person WHOLE PIES, CAKES AND Greek style Baked Custard in Phyllo Sarah Bernhardts TARTS Dough $32 each Almond Macaroons with Chocolate Miniature Cookie Assortment Ganache Dipped in Bittersweet Chocolate Chip Pecan, Double Double Diablo Chocolate Cake Chocolate and Topped with Chocolate Chip, Peanut Butter, Chocolate, Almonds, Raisins and Pistachio Nuts $2.50 each Minimum 2 Snicker Doodles, Oatmeal Raisin, Scotch make this a rich Chocolate dozen Heath Bar, or Sugar Cookies Dessert $38 Serves 12 - 16 Select three kinds $2.00 per person Revised 6/21 6544 Superior Avenue; Sarasota, FL 34231 (941) 927-7675 www.SarasotaCateringCompany.com Page 1 of 3 Sarasota Catering Company Dessert Menu Cheesecake Carrot Cake Cupcakes Profiterole Bar Graham Cracker Crust, Available in Carrot Cake with Cream Cheese Chocolate with Vanilla Buttercream Bases of pate a choix, Chocolate Plain, Chocolate, Pumpkin, Icing and Walnuts on the side $25 Vanilla with Chocolate Buttercream Chip and French Vanilla Ice Cream, Strawberry and Caramel $30 each Carrot Cake with Cream Cheese Caramelized Bananas, Hot Fudge Serves 10 – 16 Lemon with Lemon Zest and fresh Strawberry Sauce Chocolate Stout Cake Pina Colada with Toasted Coconut $4.75 per person Lemon Chess Tart Chocolate Cake made with Cookies and Cream Baked Lemon Curd in a Spiced Guinness Stout and served with Dirt and Worm Sundae Bar Chocolate Chip and Almond Crust $21 each Guinness Crème Anglaise Orange Pound Cake French Vanilla Ice Cream $30 Serves 8 – 10 Key Lime accompanied by Hot Fudge, Lemon and Blueberry Cake Peanut Butter and Chocolate Crushed Strawberries, Crumbled White Cake with Lemon Curd, Fresh Tiramisu Banana Walnut Brownies and Oreos, Butterfingers, Blueberries and Butter Cream Icing Traditional Italian Dessert of Sponge Turtle Gummi Bears, M&M’s, Sprinkles, Garnished with Lemons and Cake, Mascarpone Cheese and Chocolate Cherry Whipped Cream, Cherries and Nuts Blueberries $32 each Coffee Liqueur Red Velvet $7 per person $32 Serves 20 - 24 $3.50 each Flan Bread Pudding Spanish Style Baked Custard with Sheet Cakes Flourless Chocolate Cake Chocolate or Vanilla with Whiskey Caramelized Sugar Sauce Served Cake Flavors – White, Yellow, Lemon, Rich chocolate flavor Hard Sauce whole $25 each Chocolate, Marble, Red Velvet, $22 Serves 12 - 16 Serves up to 40 $80 Carrot or Coconut Serves up to 15 $38 Double Chocolate Cake Fillings – Chocolate Mousse, Lemon, Pineapple Upside Down Cake Rich Chocolate Cake with Raspberry, Strawberry, Vanilla Traditional cake with a Pineapple Mixed Berry Cobbler Chocolate Cream Cheese or Buttercream, Custard or Cream Ring and Maraschino Cherry Strawberries, Raspberries and Chocolate Buttercream Icing $20 Cheese $22 Serves 8 - 12 Blueberries served warm under a each Icing – Vanilla Buttercream, Pastry Crust Chocolate Buttercream, Chantilly DESSERTS FOR MANY Served with Whipped Cream Cranberry and Apple Tart (sweetened whipped cream), Fudge Serves up to 15 $38 Baked Cranberries and Apples in a or Cream Cheese Chocolate Fondue Bananas, Serves up to 40 $80 Pie Shell covered with Pecan Streusel Full Sheet serves 60 -120 $100 Pineapple, Strawberries, Pretzels, $20 each Half Sheet serves 24 – 48 $55 Pound Cake and Marshmallows Apple, Peach or Strawberry Rhubarb Quarter Sheet serves 12 – 24 $30 served with warm chocolate sauce Cobbler Coconut Cake with Seven Minute Can be custom decorated for your $7.00 per person Served warm under a Pastry Crust Icing A Southern Favorite $24 each event at additional charge Serves up to 15 $38 Serves 10 -12 Chocolate Fountain Bananas, Serves up to 40 $80 Pineapple, Strawberries, Oreos, Add Vanilla Ice Cream Plate Decorations Pretzels, Pound Cake and $12 and $22respectively Key Lime Pie Dress up your plate with Raspberry, Marshmallows Topped with Sweetened Whipped Caramel, Chocolate Drizzles and a Up to 75 people $275 Cream in Graham Cracker Crust Strawberry or Raspberry Up to 200 people $375 $18 each Serves 10 – 12 $2.00 per person + $3.00 per person Revised 6/21 6544 Superior Avenue; Sarasota, FL 34231 (941) 927-7675 www.SarasotaCateringCompany.com Page 2 of 3 Sarasota Catering Company Dessert Menu Berry Bar with Raspberries, Pumpkin Mascarpone Mousse Chocolate, Lemon and Raspberry Strawberries and Blueberries served A light dessert of Pumpkin, Brown Double Diablo Chocolate Cake and with Brown Sugar, Chantilly Cream Sugar, Heavy Cream and Lemon Chess Tart, Centered with and Sabayon Mascarpone Cheese Raspberry Sorbet $8 per person $7 per person $5 per person Minimum 3 persons Add French Vanilla or Chocolate Ice Death by Chocolate Cream $1.25 per person Chocolate Covered Strawberries with Double Diablo Chocolate Cake with dark chocolate and white chocolate White and Dark Chocolate Mousse Candy Station Assorted Candy, Jars, drizzles and served with Raspberry Coulis Scoops and Cello bags $1.75 each $8 per person $6 per person French Crème Fruit Display DESSERTS FOR THAT SPECIAL Available in Amaretto, Key Lime, Melons, Grapes, Pineapple, Kiwi and DINNER Kahlua and Strawberry other seasonal fruit with a Yogurt $3.50 each Minimum 1 dozen Honey and a Grand Marnier Aphrodisiac Display Marshmallow Sauce Mousse in a Chocolate Cup Chocolate Truffles Dusted with $4 per person Chocolate Cup filled with: Cocoa Powder, Candied Ginger Mango Mousse, Mango Pieces and Dipped in Chocolate Ganache and Fruit Skewers Chantilly Cream or Raspberry Vanilla Infused Pecans Pieces of Pineapple, Cantaloupe, Mousse, Raspberries, Chantilly Cream $5.50 per person Honeydew and Strawberry on a and Mint or Chocolate Mousse, Bamboo Skewer served with Honey Chantilly Cream and Raspberry Spiced Poached Pear Yogurt or Warm Chocolate Sauce Drizzles or White Chocolate Mousse, Poached with Vanilla, Champagne, $1.50 each Minimum 3 dozen Chantilly Cream and Chocolate Cinnamon and Orange Rind Drizzle, Kahlua and Chantilly Cream $4.50 per person Fruit Sushi $5 each Minimum 6 Sliced Seasonal Fruit over Coconut Crème Brule Rice $18 dozen Minimum 1 dozen Creamy French Custard in Vanilla, Mousse in a Martini Glass Orange or Sage with Caramelized Cream Puffs $6 each Minimum 6 Sugar on the Top Delicate Puffs filled with Sweetened $7 each Minimum 1 dozen Whipped Cream $16 dozen Berries in Gran Marnier Seasonal Berries with Brown Sugar Sabayon Fruit Sorbets and Crème Fraiche $7 each Custard Sauce made with Marsala Coconut, Berry, Mango and Wine over Fresh Berries and Vanilla Pomegranate Ice Cream $2.75 - $3.25 Each $7 each Minimum 1 dozen Revised 6/21 6544 Superior Avenue; Sarasota, FL 34231 (941) 927-7675 www.SarasotaCateringCompany.com Page 3 of 3 .
Recommended publications
  • Hand Made. Hand Approved
    // Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce.
    [Show full text]
  • Allergens Table 2019 Please Note We Handle All Allergens in Our Bakery and Cannot Guarantee Our Products Are Allergen Free
    Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans CAKES Acorn √ wheat √ √ √Almond Apple Tart √ wheat √ Bakewell Tart √ wheat √ √Almond Bavarian √ wheat √ √ Blackcurrant Tart √ wheat √ Brownie √ wheat √ √ √ √ Chocolate Button √ wheat √ √ √ Almond Cake Chocolate Fudge √ wheat √ √ Cake Chocolate Chip √ wheat √ √ *made in √ Cookie nut environment √ wheat √ √ Chocolate Éclair Chocolate/Coffee √ √ √ Almond Jap Caramel/Coffee √ wheat √ √ Choux Bun Croissant √ wheat √ √ *may *may contain contain Cupcake √ wheat √ √ Cupcake (Oreo) √ wheat √ √ √ √ Cupcake (Reeses) √ wheat √ √ √ √ √ Page 1 Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans Cupcake √ wheat √ √ √ √ (Malteser) Cupcake (Mars) √ wheat √ √ √ Custard Tart √ wheat √ √ Dairy Cream √wheat √ Apple/Jam Slice Dairy Cream Bun √wheat √ √ Doughnut – √wheat √ √ cream Easter Nest √ √ Eccles √wheat √ Flapjack √ wheat √ √ √ √ Florentine √ √Almond Fruit Cake √wheat √ √ Gingerbread √wheat √ Hot Cross Bun √wheat √ √ Iced Bun √wheat √ Lemon Cake √wheat √ √ Meringue √ √ Millionaire √wheat
    [Show full text]
  • Minnesota Cottage Foods Law
    MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods.
    [Show full text]
  • Rhubarb and White Chocolate Custard Tart Double Crust Pie Dough
    5/24/2017 Yields 8 Christina Austin RHUBARB AND WHITE CHOCOLATE CUSTARD TART DOUBLE CRUST PIE DOUGH The tartness of the rhubarb pairs beautifully with the creamy sweetness of the white chocolate custard in this tart. 45 min 30 min 1 hr, 15 Prep Time Cook Time Total Time Ingredients 2 cups chopped rhubarb (approx. 230 grams) 2 egg yolks 1 whole egg 2 tbsp corn starch 1/2 cup sugar 1/4 5/24/2017 100 g white chocolate 1 cup 35% cream 1 tsp vanilla 1 single crust pie dough (recipe below) 2 1/4 cup all purpose our 1/2 cup cold lard, cubed 1/2 cup cold butter, cubed 1/2 tsp salt 1 tbsp sugar 1 egg, lightly beaten 1 tbsp white vinegar 2 tbsp cold water Instructions 1. Preheat the oven to 400 F. 2. Roll out one half of a double crust pie dough to about 12" in diameter.* Fit it into a 9" ceramic tart dish or a regular pie dish (not deep dish). Slice the excess dough off using the top of the dish as a guide. Set it aside in the fridge while you make the lling. 3. Chop the rhubarb into 1/4" (or slightly thinner) pieces. If the stalk is quite thick, slice it in half lengthwise rst. Set the chopped rhubarb aside. 4. Break up a 100 g bar of white chocolate into a microwave safe bowl or use white chocolate chips. Pour 1/2 cup of the cream over the white chocolate and microwave it on medium high for 45-60 seconds.
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Gloriette Speisekarte 2015 MAIL.Pdf
    kaffee und kaffeespezialitäten Kleiner Brauner oder Mocca 3,10 € Single espresso (G) Großer Brauner oder Mocca 4,90 € Double espresso (G) Wiener Melange, Verlängerter 4,70 € Viennese coffee with milk, extended single espresso black or with milk (G) Cappuccino, Cafe Latte 4,90 € Single espresso or with additional milk (G) Kanne Kaffee 5,80 € Pot of coffee (G) Einspänner 5,20 € Double espresso with whipped cream (G) Häferlkaffee 5,50 € Extra large cup filled with viennese coffee and whipped cream (G) Schokochino 5,50 € Viennese coffee with milk and chocolate (G) Pharisäer (Mocca mit Rum und Schlag) 7,60 € Double espresso with rum and whipped cream (G) Kaffee Advocat (mit Eierlikör und Schlag) 8,10 € Double espresso with advocaat and whipped cream (G) Kaffee Mozart (mit Schokolikör & Schlag) 8,10 € Double espresso with choco liqueur and whipped cream (G) Kaffee Maria Theresia (Mocca mit Orangenlikör & Schlag) 8,10 € Double espresso with orange liqueur and whipped cream (G) Irish Coffee 8,10 € Double espresso with irish whiskey and whipped cream (G) Heisse Schokolade mit Schlag 4,70 € Hot chocolate with whipped cream (F, G) Heisse Schokolade mit Schlag im großen Häferl 5,50 € Extra large cup hot chocolate with whipped cream (F, G) Heisse Schokolade mit Rum und Schlag 6,20 € Hot chocolate with rum and whipped cream (F, G) Schoko Orange (Heisse Schokolade mit Orangenlikör & Schlag) 6,40 € Hot chocolate with orange liqueur and whipped cream (F, G) Glas Milch, Sojamilch oder Joghurt 3,00 € Glass of milk, soya milk or yoghurt (G) Milchmixgetränke je nach Saison 6,50 € Milkshake (strawberry, banana, vanilla, chocolate) (F, G) tee Glas Ceylon Tee, Kamille, Pfefferminz, Hagebutte od.
    [Show full text]
  • Ganges Road When the Driv- Hit the Railing, Catapulted Evening Extricating the Indi- Minto Hospital
    $ 25 (incl. GST) GO GREEN TENNIS 1 HARBOUR HOUSE PUTS WINTER IS NO Wednesday, OUT A CHALLENGE DETERRENT January 31, 2007 PAGE 19 PAGE 32 47TH YEAR ISSUE 5 GULF ISLANDS DriftwoodYOUR COMMUNITY NEWSPAPER SINCE 1960 The Big Sale | 21-27 Chamber Page | 18 [email protected] www.gulfislands.net Index Arts ............................ 15 Classifieds ................. 34 Crossword .................. 37 Editorials .......................8 Ferry Schedules ........ 31 Health ......................... 33 Horoscope .................. 38 Letters ......................... 9 Sports ......................... 31 TV Listings ................. 11 What’s On.................. 30 -/24'!'%15%34)/.3 ASK!RLENE ",/ *"/ ON THE CASE: Salt Spring RCMP Const. Matt Meijer looks for fi ngerprints on a door after a thief broke into Jana’s Bake Shop, which Weather has no cash on its premises, and made off with a frozen pie Monday night. Photo by Sean McIntyre Sunny weather is expected to continue with possible showers on the weekend. High to 7 C on Thursday; overnight lows to -1 C Alcohol blamed in dramatic crash on Friday. Speed also considered a cliff and into Fulford Har- ended up on the beach 20 accident revealed alcohol the vehicle. a factor as truck bour as they made their way metres below the road. was also involved. Mark Wildman, 49, of to the ferry terminal Sunday “This is likely a combi- Police, ambulance and Lake Cowichan, Graham Inserts careens off road evening. nation of alcohol and high fi re rescue crews were dis- Lowden, 43, of Cobble Hill, The vehicle was heading speeds,” said RCMP Sgt. patched at 6:45 p.m. They and John Townsend, 47, of • Thrifty Foods By SEAN MCINTYRE toward Fulford on Fulford- Danny Willis.
    [Show full text]
  • Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie
    Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie Exchange .............................................................................3 Raspberry-Truffle Brownies .........................................................................................................3 Walnut & Chocolate Chip Bars .......................................................................................................3 Rugelach ............................................................................................................................................4 Cranberry Layer Bars .....................................................................................................................4 Oreo Truffles ..................................................................................................................................5 Lemon Bon Bons................................................................................................................................5 Sandies ..............................................................................................................................................6 Italian Donuts ..................................................................................................................................6 Salted Caramel-Pecan Bars ............................................................................................................6 Frosted Nutmeg Logs .....................................................................................................................7
    [Show full text]
  • The Ascot Recipe Collection
    THE ASCOT RECIPE COLLECTION CONTENTS WELCOME 04 28 Welcome to the Ascot Recipe Collection, an assortment SAVOURY SWEET of delicious recipes for you to enjoy trying out at home. Wild boar sausage rolls Cherry clafoutis p.28 with piccalilli p.04 The first weekend in September usually sees Ascot host the enduringly popular Pistachio and rose Festival of Food & Wine Racing Weekend – a veritable feast for the senses at Ascot mac n cheese p.08 which thrilling Flat racing and culinary excellence share top billing. financiers p.30 Salt and chilli squid For understandable reasons, the event cannot be held in its usual guise this Yoghurt pannacotta with miso mayo p.10 year. Whilst we are delighted that racing at Ascot goes ahead, sadly we cannot pink grapefruit jelly p.32 welcome our usual crowd of racegoers, nor the exceptional array of food and Short rib of beef, pickled wine and unmissable demonstrations from culinary experts and celebrity chefs Lemon scones p.34 which always make this two day meeting so enjoyable. mushroom, farm leek and confit potato p.12 Chocolate roulade p.36 Nevertheless, we are very pleased to enclose a selection of wonderful recipes, all of which have been expertly devised by the Ascot chefs and our renowned Royal Plant-based gnocchi Ascot ‘Chefs in Residence’. with carrot top pesto and Egg custard tart p.38 Prosociano p.16 The recipes have been carefully curated to provide inspiration for any home chef; browse through this booklet to discover a colourful array of delicious dishes and Roasted Scottish salmon, drinks you can easily create at home, including a range of flavours to tempt every 40 leek and dill tart p.18 taste and techniques suited to all levels of culinary ability! DRINKS We very much hope you enjoy trying out these recipes in your own kitchen and Fig, ricotta and look forward to welcoming you back to Ascot in the future.
    [Show full text]
  • Desserts & Beverages
    desserts & beverages PLATED & SERVED | 6.95 PER PERSON | 25 PERSON MINIMUM PER ITEM 5flavors cheesecake fusion from the bakery STRAWBERRY SHORTCAKE CHEESECAKE 5FLAVORS FAMOUS BUTTER CAKE new york style cheesecake, sweet wine-soaked strawberries and rum gooey butter cake dusted with powdered sugar and topped with spiked whipped cream seasonal fruit compote FRUIT & CREAM CHEESECAKE MOLTEN CHOCOLATE LAVA CAKE new york style cheesecake topped with seasonal fruit compote and moist chocolate bundt cake filled with a dark chocolate truffle and streusel crumb topping garnished with fresh strawberries CHEESECAKE BROWNIE ITALIAN CREAM CAKE new york style cheesecake topped with brownie bite, whipped cream lemon-soaked cream cake filled with lemon mascarpone mousse and and chocolate shavings finished with powdered sugar CARAMEL COFFEE CHEESECAKE new york style cheesecake topped with caramel drizzle, kahlua spiked CARROT CAKE whipped cream and cacao nibs layers of moist carrot cake with rich buttercream frosting finished with candied walnuts and caramel drizzle gourmet bread pudding CHOCOLATE TART rich chocolate mousse in an edible chocolate shell garnished with fresh BANANAS FOSTER with caramelized bananas, whipped cream and candied walnuts berries (gf) MAPLE-PECAN BOURBON SLICED PIE with maple bourbon sauce, toasted pecans and candied bacon fresh, seasonal and everchanging variety TRIPLE CHOCOLATE CHIP MINI CUPCAKE TRIO with dark and milk chocolate chips and white chocolate cream sauce red velvet, chocolate and vanilla bean BEVERAGES priced per gallon | includes premium disposable cups FRESH SQUEEZED LEMONADE | 20.00 STRAWBERRY LEMONADE | 24.00 LAVENDER-THYME LEMONADE | 24.00 FRESH BREWED COFFEE | 20.00 INFUSED ICE WATER | 10.00 citrus with lemon, lime and grapefruit cucumber-lime with fresh mint cucumber-lemon strawberry-basil with lemon FRESH BREWED ICED TEA | 20.00 traditional black southern-style sweet honey citrus raspberry peach tea-lemonade 17.
    [Show full text]
  • Storied Desserts by Dan Gill
    Storied Desserts By Dan Gill Molasses Gingerbread My grandmother, affectionately called Mungee (pronounced with a hard “G”), was raised way out in the country near Chester. She was the prim, proper and fastidious product of finishing school and old Virginia society. In her day, proper young ladies wore high lace and could traverse rough terrain with large books balanced deftly on their heads to improve posture. She was meticulous and frugal: She had balls of string saved from feed bags and a drawer full of used plastic bags, many with Nolde’s Bread printed on them. She loved to cook and had boxes and diaries full of recipes that she clipped from newspapers and magazines, many with annotations and comments. Mungee was not only a good cook; she was an artist with desserts and could work wonders with her kerosene cook-stove. When I was in school at Urbanna Elementary, she lived in the old Jockey Quarters on the farm - also the end of the line for the school bus. Every afternoon, when I got off of the bus, Mungee would have some special treat ready for me. My favorite was her molasses gingerbread hot from the oven and slathered with butter or lemon hard sauce. I have her original recipe, adapted for modern ingredients, and we make it regularly at the store. Molasses Gingerbread 1 1/2 cups sugar 1 cup butter 1 1/2 cups molasses 4 each eggs 1 cup buttermilk 3 cups all-purpose flour 1 tsp salt 2 tsp soda 2 tsp ginger - ground 2 tsp cloves - ground 2 tsp cinnamon - ground 2 tsp allspice - ground 1 cup hot water Cream butter and sugar.
    [Show full text]
  • Rebecca Rather Key Lime Pie
    Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham.
    [Show full text]