Wedding Menu 3

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Wedding Menu 3 Salads Hummus, Motabal, Babaganoush, Tabbouleh, Fattoush, Greek, Shanklish, Veal Tomato, Seafood Hawaiian Salad, Chicken with Mango Salad, Grilled Halloumi, Vine Leaves, Fish Tajine, Mushroom Salad, Spicy Turkish Muhammara, Avocado Salad, Smoked Salmon, Shrimp Cocktail, Cesar Salad Station Salad Bar Romaine Lettuce, Iceberg, Mix Baby leaves, Rocca, Tomato wedges, Tomato Cherry, Cucumber, Sweet Corn, Bell Pepper, Lemon Wedges, Chili, Cabbage, Carrots, Red Radish, Spring Onion, Artichoke, Palmetto, Baby Corn, Cocktail Sauce, French dressing, Vinaigrette Dressing, Balsamic Dressing Main Course White Rice Lamb Okra Beef Medallion with Mushroom Sauce Grilled Chicken with Garlic Butter sauce Grilled Salmon with Herb Sauce Kofta with Tomato, Sheikh Mahshi Seafood with Curry Steamed Vegetable, Roasted Potato Whole Roasted Lamb with Oriental Rice Chinese Station Shrimp Sweet and Sour Chicken Cashew Pasta Station Spaghetti, Penne Fettuccini Tomato Sauce, Cream Sauce, Bolognaise Sauce Shawarma Station (Chicken & Beef) B.B.Q Lamb Kofta Shish Taouk Beef Shish Dessert Aish El saraya, Basbousa, Cheese Cake, Hilton Brownies, Black Forest, Linzer Cream Caramel, Chocolate Tart, Caprice Cake, Profiterole, Éclair, Fruit Cake, Coconut Tart, Passion Mousse, White Chocolate Mousse, French pastry, Panna cotta, Cream Brule, Strawberry Mousse. Lemon Meringue Tart, Macaroons, Bounty Cake Um Ali Chocolate Fountain Ice Cream Station Kunafa Station Warbat Station Fruit Cut Whole Seasonal Fruit .

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Appetizers Cucumber and Feta Cheese
All saladsFresh served with Romaine Salads lettuce, tomato, onion, Sandwiches Served with sun-driedPastas tomato, artichoke, black olive, mushrooms. Appetizers Cucumber and feta cheese. Served with our home-made dressing. Wraps-Rolls Choice of red sauce or Alfredo sauce. Bakery $ .99 Served with salad, upgrade to fries for 0.99 Hummus 4. 1 Meat Pie Feta Cheese 12 Jumbo Shrimp Hummus 30 $ .99 each $ .99 $ .99 Gyros Wrap 1 2 w/beef Shawarma 9. 7 23 $13.99 40 $8.99 Pies 3 Tabouli $4..99 13 Chicken $9.99 41 Shawarma 24 31 Chicken Spinach Pie $ .99 Kabob 10 $1.99 each Babaganuge $4..99 4 Chicken Shawarma Chicken Pie 42 Wrap $7.99 $1.99 each Mixed Grill 14 (9 inch) 5 Dolma $5..99 $ 99 13 32 ManakeeshTake out only. 43 6 Stuffed Grape Leaves Or order with other Chicken Shawarma meal for dining. Meat $6.99 25 $10.99 Chicken Cheese $4.99 Shawarma Bites 15 Grilled Salmon $8.99 44 $12.99 Vegetarian Plate 6 $12.99 33 Salmon Beef $12.99 26 Shawarma Bites Falafel (6 Pieces) $5.99 7 $8.99 add .99 for fries Zatar $4.99 45 16 Tilapia $11.99 34 Fattoush (Mediterranean) $8.99 Beef 8 Kibbeh $1.99 each Shawarma Wrap 27 Extra topping Pizza$0.99 • Extra cheese $1.99 17 $8.99 35 Trout or Catfish $12.99 $ .99 Shrimp 12 36 Chicken Kabob & Jumbo Shrimp $13.95 Cheese Pizza $6.99 46 (14 inch) Take out only. 18 Tilapia $10.99 Fries $2.99 9 Or Kids Menu order with other meal for dining.
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Meringue Kisses Are Little Clouds of Sugary Goodness and a Perfect Way to Say I Love You This Valentine's Day
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Feast Menu $35 Per Person
Feast Menu $35 per person. Tea and Coffee Included Minimum 10 people Appetizers (pick 4) Hummus: Chickpeas, lemon, garlic, tahini paste (sesame seed), olive oil. Mhammara: Mixed spicy walnuts with tomato & grilled red pepper. Mutabbal: Roasted eggplant, tahini, garlic, yogurt and lemon topped with olive oil. v Batata Harrah: Cubed potato fries, mixed with cilantros, lemon, garlic and chili flakes Pali Salad: Palestinian salad of cucumbers, tomato, lettuce, onions and peppers. Couscous Salad: Couscous, kidney beans, chickpeas, cilantro, lemon, olive oil, peppers, onions, oregano. v Pickles, Olives, Vegetables Platter: Assorted pickles and olives, fresh cut vegetable tray. Mains (pick 3) Cabbage Rolls: Rice, parsley, chick-peas slow cooked, topped with mint, garlic and lemon juice. Koshary: Egyptian dish of rice, pasta, and black lentil with some tomato sauce, chickpeas and crispy onion. Shawarma Feast: Platter with chicken and beef shawarma on a bed of rice Makloubeh: Layered dish of Chicken basted with authentic Arabic spices with veggies and rice Bamya: Sautee green Ladies Finger cooked in tantalizing tomato base topped with garlic & basil. Served with side rice. Mini Manakeesh: An assortment of - 5” manakeesh of Zaatar, Cheese, Sfeiha and Spinach. Falafel: Deep-fried Falafel balls are made of chickpeas, parsley, onion, garlic. Kuwaiti Saffron Rice: Rice scented with cardamom, saffron and topped with split chickpeas & raisins. Machbous Chicken: Kuwaiti dish with cardamom, saffron on rice with split chickpeas & raisins served with Daqous Msakhan Rouleaux: A mini version of the main traditional Musakhan, which translates into English as "heated up", the most famous of Palestinian dishes, a perennial favorite on menus that comes to the fore during celebrations such as the olive harvest season to celebrate freshly pressed oil .
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Lemon Meringue Pie Recipe Makes One 9-Inch Baked Pastry Crust
Lemon Meringue Pie Recipe Makes One 9-inch Baked Pastry Crust The sweet pastry crust can be made in advance and refrigerated uncooked for up to 3 days or frozen for weeks. Baked shells can be stored in a airtight container for a week at room temperature or in the refrigerator. The lemon pie can be refrigerated up to 4 days of frozen for weeks without the Italian meringue though. The meringue can be kept frozen separately and add the day of serving. Spoon or pipe meringue over the chilled lemon custard. Right before serving torch the meringue to give its golden color or bake in a 450ºF (230ºC) preheated oven for about 8 minutes. It can actually be both; torched and baked! Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale. For the Sweet Pastry Crust Recipe, Method and Baking: Watch Video Sweet Pastry Crust by Hand. Lemon Custard Zest from 2 lemons, preferably organic (Meyer lemons work the best) 0.4 cup (100ml) lemon juice (about 5 organic lemons) 3/4 cup (150g) granulated sugar 3 ea. (150g) large eggs Gelatin sheet (2g), soak in ice water a few minute and drain 1.3 sticks (150g) unsalted butter, cubed and chilled Method Wash lemons, zest and juice them. Meanwhile soak the gelatin sheet in ice water a few minute to melt and drain. In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up.
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Coconut Cake, Crunchy Texas Toasted Pecan Cake, and Rich Fruitcake
GD01e01.qxp 8/13/2008 3:33 PM Page 13 CAKES GD01e01.qxp 8/13/2008 3:33 PM Page 15 Cakes are the ultimate Southern dessert. The elegant cre- ations are especially in evidence at Thanksgiving and Christmas when tables groan beneath platters of delicate Coconut Cake, crunchy Texas Toasted Pecan Cake, and rich Fruitcake. Cakes are important to other celebrations such as Mardi Gras when the colorful Kings’ Cake plays an essential role in the festivities. The yeasty, ring-shaped dessert is deco- rated with sugar crystals tinted with brilliant carnival colors: purple, green, and gold. Traditionally, a bean or pecan half is tucked inside, and the finder is named king of the next party. Cakes appear frequently throughout Southern history. George Washington’s mother, Mary Ball Washington, was among our first cake-makers. She served fresh-baked ginger- bread, accompanied by a glass of Madeira, to General Lafayette when he visited her at Fredericksburg. Showy Lord and Lady Baltimore Cakes are thought to have been named for the third Lord Baltimore and his Lady, who arrived in 1661 from England to govern the land which later became Maryland. Writer Owen Wister became so enamored with the taste of Lady Baltimore Cake that he named his novel Lady Baltimore in 1906. The moist, fruit-and-nut-filled Lane Cake, named for Emma Rylander Lane of Clayton, Alabama, became a sensation in 1898. Mrs. Lane published the recipe in her cookbook, Some Good Things to Eat. It has been called the “Southern Belle” of cakes. Southerners are prone to associate cake making with love and friendly concern.
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Rheological, Foam, and Physical Properties of Low Sucrose Meringue and Angel Food Cake Formulated with Non-Nutritive Sweeteners and Polydextrose
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
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PAVLOVA ROULADE Serves 8
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Confectionery Depositors
Innovative equipment for traditional baking Confectionery Depositors Omega Touch | Omega Plus | Omega Plus with Wirecut www.monoequip.com The Omega Touch, Omega Plus and Omega Plus with Wirecut Confectionery Depositors Omega Plus with Wirecut Omega Touch and Omega Plus MONO Equipment is the longest established hoteliers who need a competitive edge, the Omega confectionery depositor manufacturer in the world. depositors are designed to produce an almost This proud history boasts a long line of depositing endless array of high quality products by replicating machines from the original MK V, produced in the the traditional time-consuming hand movements of 1960s, to the state-of-the-art Omega Touch, Omega the master confectioner - effortlessly - with speed Plus and Omega Plus with Wirecut machines and reliability. available today. The Omega Plus with Wirecut also incorporates The Omega depositors are amongst the most an innovative finger frame mechanism which makes versatile and compact machines on the market with clean and accurate cuts through hard mix to produce an established reputation for the exceptional efficiency, the most delightful cookies and biscuits - even with accuracy and consistency of their depositing. suspended ingredients. The Omega Plus is identical to the Omega Touch The Omega Plus is available in three sizes to fit but incorporates an enhanced motor which makes it tray sizes up to 400mm, 450mm and 600mm while suitable to use with a wider range of mixes. the Omega Touch and Omega Plus with Wirecut are Ideal for bakers,
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SPRING CAKES (~March - June)
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Melt in Your Mouth Lemon Meringue Pie Recipe
Melt in Your Mouth Lemon Meringue Pie Recipe https://moneysmartfamily.com/money-saving-tips/pie-recipes-family-favorites/#lemon This is a super delicious recipe and it’s one of our favorites because we grow our own lemons. Even if you have to use store bought lemon juice it will still be a tart and sweet favorite. Pie Crust Instructions: Bake Pie Shell at 350 degrees. Once you have pressed the pie crust dough into the pie tin, cover it with clean glass marbles. This will prevent bubbles from forming under the crust. Bake crust by itself before putting in lemon meringue filling for 8 to 10 minutes or until golden brown. Pie Filling Ingredients: • 1 1/2 Cups sugar • 1/3 Cup plus 1 TBS cornstarch • 1 1/2 Cups water • 3 egg yolks, slightly beaten • 3 TBS margarine or butter • 2 tsp grated lemon peel • 1/2 Cup lemon juice (fresh squeezed is best) • 2 drops yellow food color if desired Lemon Filling Directions: • Pre-heat oven to 400 degrees. • Mix sugar and cornstarch in 1 1/2-quart saucepan. Gradually stir in water. • Cook over medium heat, stirring constantly until mixture thickens and boils. • Boil and stir 1 minute. • Gradually stir at least half of the hot mixture into egg yolks. • Stir into hot mixture in saucepan. • Boil and stir one minute; remove from heat. • Stir in margarine, lemon peel, lemon juice and food color. • Pour into pie shell. Meringue Topping Ingredients for 9 Inch Pie: • 3 Egg Whites • 1/4 tsp Cream of Tartar • 6 TBS Sugar • 1/2 tsp Vanilla Meringue Directions: • Using an electric hand mixer with a whisk attachment: • Beat Egg Whites with Cream of Tartar in a 3-quart bowl until foamy • Beat in Sugar, 1 TBS at a time: until stiff and glossy • Add Vanilla and continue beating until it gets stiff • Spread Meringue with a plastic spreading spatula on top of the lemon pie.
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Menu Menu Menu
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