DOCSLIB.ORG

Snowbasin Wedding Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

SNOWBASINSNOWBASIN WEDDINGWEDDING GUIDE GUIDE OUR PHILOSOPHY Your Best Day Ever Thank you for considering Snowbasin for your special day. We understand how challenging it can be to plan a special occasion. Rest assured, we have the knowledge, expertise and tools to guide you through this process with an experienced and confident hand. Our sales and service coordinators work with you to make sure every detail is covered. Your coordinator can help arrange a ceremony and reception consultation, a chef’s tasting, and a tour of the various sites and spaces we offer. In addition, we offer a referral list of event-related service providers with a long history of special occasion events here at Snowbasin. Our mission is to provide you with a celebration of friends and family coming together, creating lasting and cherished memories, all within the awe-inspiring setting of Snowbasin. The success and enjoyment of your special day is our highest priority, and we work with great care and consideration to fulfill our commitment to you. To deliver on that promise, we use only the finest ingredients, including Kobe Beef, local, all-natural grass-fed beef, all-natural poultry, and the freshest seafood. These ingredients, as well as our produce and bakery items, must meet our rigorous purchasing standards before our chefs will consider them. There’s a reason we’re ranked third in the world in ski area food and service. Our Executive Chef, Eric Byrd, and our Executive Sous Chef, Scott Sniggs, work tirelessly with vendors to make sure Snowbasin is working only with the best. Our highly-trained service staff includes a banquet management team with over 30 years of wedding, banquet, bar, and special event experience. Linens are hand selected for each event in order to coordinate with your desired color scheme. In addition, we use only the finest silverware, imported china, and real crystal stemware for all of our special occasion events. Our lodges and venues tell their own story. Our magnificent event settings will leave you and your guests with treasured memories for years to come. Snowbasin’s countless accoutrements, including Persian rugs, alder furnishings, and natural stone fireplaces, provide everything you need to bring your special day to life with the elegance and beauty it deserves. We are eager to help you along on this planning path, and we sincerely hope you will choose to share your special celebration with us in one of our breathtaking venues here at Snowbasin Resort. Sincerely, Peter J. Baker Director of Dining, Entertainment, and Facility Management Banquet Information SIGNATURE SNOWBASIN BUFFET MENU SIGNATURE SNOWBASIN BUFFET MENU Minimum of 40 Guests Minimum of 40 Guests Includes Fresh Fruit Tray, Domestic Cheese Tray, Dinner Rolls, Tea and Coffee. CARVING SALADS (Please Choose One) (Please Choose Two) BLACK PEPPER CRUSTED ROAST BEEF GARDEN SALAD with Mixed Greens, Tomatoes, Cucumbers, Carrots and choice of Salad Dressing ROASTED TURKEY BREAST WITH ORANGE CRANBERRY SAUCE SPINACH SALAD with Craisins, Bacon Lardons, Swiss Cheese and choice of Salad Dressing PRIME RIB AND YORKSHIRE PUDDING CAESAR SALAD LEG OF LAMB WITH MINT BORDELAISE GREEK PASTA SALAD AMERICAN WAGYU KOBE STRIP LOIN FROM SNAKE RIVER FARMS MUSTARD APPLE POTATO SALAD ROASTED GRASS–FED BEEF TENDERLOIN WITH SEA SALT CAPRESE SALAD ROASTED BUFFALO PRIME RIB VEGETABLES ENTRÉES (Please Choose One) (Please Choose Two) SEASONAL VEGETABLE MEDLEY ROASTED SALMON with an Orange Dill Glaze GARLIC SAUTÉED GREEN BEANS GRILLED CHICKEN BREAST with Tomato Caper Sauce STEAMED ASPARAGUS GRILLED CHICKEN BREAST with Mushroom Marsala Sauce GLAZED CARROTS ROASTED PORK LOIN with Apple Cinnamon Compote SALMON WELLINGTON with Tomato Saffron Sauce DESSERTS SLICED PETITE GRILLED STEAK with Red Wine Reduction (Please Choose Three) SIDES CHEESECAKE MOUSSE with an Almond Tuile and Fresh Berries (Please Choose Two) CHAMPAGNE CRÈME BRULÉE with Fresh Berries LEMON CHIFFON CAKE with Raspberry Sauce ROASTED RED POTATOES CHOCOLATE MOUSSE with Grand Marnier GARLIC MASHED POTATOES CHOCOLATE PANNA COTTA AU GRATIN POTATOES PEAR CLAFOUTI with Cinnamon Crème Anglaise RICE PILAF VEGETABLE COUSCOUS ITALIAN BUFFET MENU Minimum of 50 Guests Includes Coffee and Tea. BUFFET OFFERINGS FONTINA AND WILD MUSHROOM STUFFED CHICKEN BREAST with Rosemary Jus BEEF SLOW BRAISED IN RED WINE with Roasted Root Vegetables BAKED PASTA with Spinach, Potatoes and Cheese HOT GRILLED VEGETABLES with Basil Aioli GREEN SALAD with Assorted Dressings CAPRESE SALAD with Balsamic Vinaigrette BREADS Rustic Focaccia & House-Made Rolls ZUPPA INGLESE Chocolate and Sambuca Trifle TIRAMISU Mascarpone Cheese, Coffee and Ladyfingers SNOWBASIN “LITTLE CAT” BUFFET MENU BUFFET ADD-ONS Minimum of 25 Guests For the Signature Snowbasin Buffet and Italian Buffet Only With Fresh Fruit Tray and Dinner Rolls. (Only serviced when ordered with accompanied buffet) LIVE PENNE PASTA SAUTÉ BAR CARVING (Please Choose One) Includes sliced mushrooms, carrots, tomatoes and onions. Black Pepper Crusted Roast Beef Roasted Turkey Breast with Orange Cranberry Sauce Roasted Grass-Fed Beef Tenderloin with Sea Salt SAUCE Roasted Buffalo Prime Rib (Please Choose Two) Marinara, Alfredo, Pesto Cream MEAT ENTRÉES (Please Choose Two) (Please Choose One) Roasted Salmon with an Orange Dill Glaze Italian Sausage, Meatballs, Grilled Chicken Flame-Kissed Barbecue Chicken Quarters Grilled Chicken Breast with Mushroom Marsala Sauce Broiled Tilapia Filets with Lemon, Parsley, and Butter MACARONI AND CHEESE Made to order with your choice of bacon, jalapenos, onions, tomatoes, broccoli and Italian sausage. Finished with a creamy cheddar Mornay sauce. SIDES (Please Choose One) Roasted Red Potatoes Garlic Mashed Potatoes FAJITA STATION Rice Pilaf Freshly prepared Fajitas with sautéed peppers, onions, tomatoes and choice of chicken or steak. Vegetable Cous Cous Served on a warm flour tortilla. Garnished with shredded lettuce, cheese and salsa. SALADS (Please Choose One) CREPE STATION Garden Salad with Mixed Greens, Tomatoes, Cucumbers, Carrots and choice of Salad Dressing Crepes sautéed to order. Includes fresh whipped cream. Caesar Salad Greek Pasta Salad TOPPINGS Mustard Apple Potato Salad (Please Choose Two) Fresh Seasonal Berries, Apple Cinnamon Compote, Ginger Peach Compote, Spice Rum Mango Compote, Cardamom Blueberry Compote VEGETABLES (Please Choose One) Seasonal Vegetable Medley Garlic Sautéed Green Beans SUNDAE & SHAVED ICE STATION Glazed Carrots S’MORES STATION DESSERTS (Please Choose Two) (Outside Only) Cheesecake Mousse with an Almond Tuile and Fresh Berries Open fire and all the fixings. Champagne Crème Brûlée with Fresh Berries Lemon Chiffon Cake with Raspberry Sauce Chocolate Mousse with Grand Marnier PLATED DINNERS MENU Minimum of 20 Guests A place card or name badge with an easily identifiable system to differentiate guests’ entrée selections will be used. Each plated dinner includes Freshly Baked Rolls, Butter, Coffee and Tea. Choose a Salad, Entrée, and Dessert to complete your three-course dinner menu. SALAD SELECTIONS (Please Choose One) CAESAR SALAD Freshly Chopped Romaine tossed with our House Made Caesar Dressing, Croutons and Asiago Cheese CAPRESE Layered Fresh Tomato Slices with Fresh Mozzarella Cheese over a bed of Baby Greens with a Balsamic Pesto Vinaigrette HOUSE SALAD Mixed Greens with Tomato, Cucumber, Carrots and Gorgonzola Dressing SPINACH SALAD Baby Spinach with Strawberries, Candied Walnuts and Balsamic Vinaigrette DESSERT SELECTIONS (Please Choose One) CHEESECAKE MOUSSE with an Almond Tuile and Fresh Berries CHAMPAGNE CRÈME BRÛLÉE with Fresh Berries LEMON CHIFFON CAKE with Raspberry Sauce CHOCOLATE MOUSSE with Grand Marnier CHOCOLATE PANNA COTTA PEAR CLAFOUTI with Cinnamon Crème Anglaise PLATED DINNERS MENU Minimum of 20 Guests ENTRÉE SELECTIONS (Please Choose up to Three) ROASTED HERB CHICKEN BREAST with Rustic Tomato-Caper Sauce and Roasted Garlic Mashed Potatoes GRILLED VEGETABLE NAPOLEON On top of an Herb Parmesan Polenta Cake with Balsamic Tomato Relish PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN BREAST with Sage Crème and Au Gratin Potatoes BAKED SALMON FILLET with an Orange-Lime Beurre Blanc Wild Rice Pilaf HAZELNUT CRUSTED PORK LOIN with a Tarragon Mustard Velouté and Sweet Potato Relish GRILLED SWORDFISH STEAK with Fresh Mango Kiwi Salsa and Brown Rice Pilaf HERB ENCRUSTED PRIME RIB AU JUS with Horseradish Mashed Potatoes NEW YORK STEAK Grilled to Perfection with a Red Wine Reduction and Herb Roasted Red Potatoes BACON WRAPPED FILET MIGNON with Béarnaise Sauce, Roasted Bell Pepper and Parmesan Risotto Cake VEGETABLE SELECTION (Please Choose One) Grilled Asparagus Seasonal Vegetable Medley Garlic Sautéed Green Beans Glazed Carrots HORS D’OEUVRES MENU Cold Hors D’oeuvres (Serving size is 50 pieces unless otherwise noted.) POTATO CHIPS & DIP per bowl CORN CHIPS & SALSA per bowl MIXED NUTS per pound BELGIAN ENDIVES with Boursin Cheese & Caramelized Pecans ASSORTED DOMESTIC & IMPORTED CHEESE for 50 people HAM ROLLS with Asparagus ITALIAN STYLE BRUSCHETTA FRESH CELERY & CUCUMBERS stuffed with Herb Cheese SLICED SEASONAL FRESH FRUIT TRAYS for 50 people HUMMUS TRIO with Grilled Pita PROSCIUTTO HAM WRAPPED MELON VEGETABLE CRUDITÉS with Dip ASSORTED FINGER SANDWICHES of Chicken, Ham & Shrimp ASSORTED SANDWICH PINWHEELS ASSORTED PASTRIES DEVILED EGGS MEDITERRANEAN SALAD on a Bamboo Stick ASSORTED FINE CANAPÉS ICED JUMBO SHRIMP with Cocktail Sauce SMOKED SALMON TRAY with Classical Garnishes BUFFALO SHRIMP SKEWER ENDLESS PUNCH & WATER BOWL COMBO DESSERT
Recommended publications
  • What Cake Recipe Is in This Cake Roll?

    What Cake Recipe Is in This Cake Roll?

    Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.
  • Bakery Packet

    Bakery Packet

    Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
  • Carte D'or Desserts

    Carte D'or Desserts

    Recipe inspiration booklet CARTE D’OR DESSERTS Dear chef Preparing a range of eye-catching & memorable desserts consistently within any kitchen can be a challenge. Carte D’Or is proud to introduce its great tasting dessert range that has been specially crafted by our chefs with creativity and versatility in mind. In this recipe guide there are desserts for every occasion to help inspire your own dessert creations. Our heritage stretches back to 1978 in a specialist dessert restaurant in Paris, where the first Carte D’Or dessert was formed. This professional heritage is still alive today. Our new range has been exclusively created for chefs to allow you to expand your creations and feel confident from preparation to presentation and service. Kind regards, Alex Hall, Executive Chef Heritage Consistency Founded in Paris exclusively Always the same great for chefs in 1978 taste in only 3-4 steps Application Versatility Great for piping, shaping, A wide range lets you create moulding & cutting endless dessert options 3 Expand your options, not your workload Index Panna Cotta Mango Mousse p.7 White Chocolate Panna Cotta with Dark Chocolate Mousse & p.37 Mango Mousse with Passion Fruit Curd Spiced Sour Cherries p.38 Lamington Cake with Mango Mousse p.9 Buttermilk Panna Cotta with Poached Summer Fruits p.41 Roasted Pineapple & Mango Mousse with Lime & Rum Syrup p.11 Raspberry Panna Cotta with Granola p.43 Mango & Vanilla Rice Pudding with Roasted Apricots p.13 Chocolate & Earl Grey Panna Cotta p.45 Mango & Cardamom Shrikhand p.15 Vanilla Cheesecake
  • Walnut Coffee and Chocolate Cake Honey Cake Amandina Salted

    Walnut Coffee and Chocolate Cake Honey Cake Amandina Salted

    Salted caramel tart Our Great Taste Award winning tart is encased in a sweet pastry with soft, glossy caramel. Sprinkled with sea salt, our Belgian chocolate ganache is blended with honey, finished with our caramalised walnut brittle for an extra crunch! Gluten Free Brownie Our gluten free, triple chocolate brownie is the perfect dessert for any chocolate lover. We combine melted white, milk and dark Belgian chocolate… and just because we can, we add more chocolate chips for an extra kick! It has a rich texture, and tastes divine if you serve it heated up with ice cream. Passion Fruit Meringue Tart Our award winning tart comes with a layer of passion fruit curd, and is made with Italian meringue that has a crisp outer texture to instantly melt in your mouth. Topped with fresh passion fruit, the base has been baked especially to create a crunch. Walnut coffee and chocolate cake Our gluten free cake, this sponge is made with toasted walnuts and ground almonds, combined with a soft meringue between the layers. The nutty flavours are filled with a delectable chocolate and coffee mousse, and topped with caramelised walnut brittle. Honey cake This delicately soft cake is pure indulgence. Filled with delicious honey, cinnamon and nutmeg, it is impressively hand assembled into seven layers. The cream is infused with lime and lemon, perfectly balancing the sweetness, down to an art. Amandina A special cake from our childhood in Romania, this is pure heaven for chocolate lovers. The rich chocolate sponge is soaked with rum syrup, creating a flavour that keeps you going back for more.
  • The Food Timeline

    The Food Timeline

    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
  • Gateaux Premium Gauteaux and Cakes Premium

    Gateaux Premium Gauteaux and Cakes Premium

    PRODUCTION CAKE, GATEAUX, PIES & TARTS LIST Last Update: 10/06/18 Cakes and Pies Size Serving Selling price Pre-ordered 1 APPLE PIE 2 FRANGIPAN TART (10" round gateau/12 Portions) 1 person € 2.10 3 working days in advance 3 CHOCOLATE FUDGE * Size B: 10" round gateau 12 to 16 people € 18.00 Available Daily 4 CARROT CAKE * 5 RED VELVET CAKE * * These cakes can be covered with icing at €5.00 extra charge. 6 MARBLE CAKE * Extra decorations and garnish come at an extra charge. (Icing flowers, rice paper prints, etc.) Gateaux Size Serving Selling price Pre-ordered 7a STRAWBERRY CHEESECAKE (18cm square/8 Portions) 1 person € 2.25 3 working days in advance 7b BLUEBERRY CHEESECAKE Size A: 18cm square 8 to 10 people € 15.00 3 working days in advance 7c LEMON CHEESECAKE Size B: 10" round gateau 12 to 16 people € 18.00 Available Daily 7d CHERRY CHEESECAKE Size C: 37cm x 28cm rectangular gateau 17 to 25 people € 37.50 3 working days in advance 8 VANILLA GATEAU Size D: 41cm x 36cm rectangular gateau 26 to 40 people € 60.00 3 working days in advance 9 STRAWBERRY GATEAU Size E: 57cm x 38cm rectangular gateau 41 to 60 people € 90.00 3 working days in advance Premium Gauteaux and Cakes Size Serving Selling price Pre-ordered 10 CHOCOLATE GATEAU (50% Callebaut Chocolate) Size A: 18cm square 8 to 10 people € 16.70 3 working days in advance 11 BOUNTY GATEAU Size B: 10" round gateau 12 to 16 people € 20.00 Available Daily 12 CASSATA SICILIANA Size C: 37cm x 28cm rectangular gateau 17 to 25 people € 42.00 3 working days in advance 13 COOKIES GATEAU Size D: 41cm
  • Product Catalog Viola

    Product Catalog Viola

    product catalog Viola Rice Oils Honeys Vinegars Truffles Pasta Flour Spices & Salts Dolci Water Cured Meats & Cheeses Contacts Authentic Foods ~ Uncompromised Quality Viola Imports was founded in 2001 with a commitment to provide a selection of unique specialty foods specifically chosen for their quality and authenticity. Our products exemplify the passion, traditions and expertise of the producers. Our commitment to excellence has earned us the respect of top chefs throughout the country and has allowed us to develop a network of loyal customers in both foodservice and retail. Rice Acquerello Aged Carnaroli Rice Acquerello Offering: “The Ultimate Rice” 2.5 kg Estate-grown on the Colombara farm in the heart of Vercelli, Piedmont, Italy. Acquerello is the result of tradition and innovation. Creating “the ultimate rice” is a unique process that begins with the aging of the rice after 1 kg cultivation. Next, the rice is gently refined with the exclusive helix method. In the final phase, the carefully selected grains are restored with their own precious germ using a patented process. 500 g Acquerello is recognized by chefs worldwide for its culinary characteristics and is considered the “best rice in the world.” With Acquerello, risotto will always 250 g be perfect! Oils Giachi Giachi Offering: Extra Virgin Olive Oil Primolio From the beautiful Florentine hills of Tuscany, Giachi Oleari is a producer of superb extra virgin olive oils. With an emphasis on quality, Giachi’s premium extra virgin olive oils preserve the rich Dolciolio flavors of the olives from the Chianti region. Giachi offers both the DOP and IGP guarantee with Colle del Giachi DOP and Duomo IGP.
  • I Dolci Della Nonna 1-360.Indd 3 28/04/17 14:09

    I Dolci Della Nonna 1-360.Indd 3 28/04/17 14:09

    L’ESPERIENZA, LA SAPIENZA LAURA RANGONI E I TRUCCHI TRASMESSI DI GENERAZIONE IN GENERAZIONE LAURA LAURA RANGONI I DOLCI e nonne dovrebbero essere patrimonio dell’umanità. Da loro, da quella sag- gezza ed esperienza, dalla sapienza di gesti ripetuti milioni di volte, nasce Lun’arte del fare quotidiano che, sempre più raramente, viene trasmesso di DELLA NONNA generazione in generazione. Questo libro raccoglie ricette antiche collezionate nel corso di decenni, frutto di migliaia di ore trascorse a chiacchierare con una TE SECOND LIORI TOR O TRADIZ E MIG IONE nonna, davanti a un camino acceso e a una tazza di tè. Troverete ricette ormai L I SEGRETI DELLA BUON TUTTI A CUC universalmente conosciute ed entrate a far parte del nostro orizzonte gastrono- CON INA mico, e altre, un po’ più rare e desuete, che spesso portano il nome di chi le ha inventate o modificate. Sta a voi, lettori, farne buon uso, affinché la sapienza di NEWTON quelle antiche mani non venga dimenticata. COMPTON EDITORI aura Rangoni, giornalista, scrittrice, da quasi 40 anni si occupa di storia dell’alimen- tazione e della gastronomia e ha pubblicato un centinaio di libri. Da sempre inte- Lressata al mondo delle erbe, dei fiori e delle piante, ricerca ricette antiche e man- giari tradizionali, tiene corsi di cucina povera e contadina e impasta il pane ogni giorno. Con la Newton Compton ha pubblicato, tra gli altri, Ammazzaciccia; La cucina della Romagna; La cucina dell’Emilia; La cucina bolognese; Keep calm e cura l’orto. Potete NONNA DELLA DOLCI I seguirla sul blog www.casarangoni.it oppure sulla sua pagina Facebook.
  • Cakes Jumbo Cupcakes Cheesecakes Pies Pastries

    Cakes Jumbo Cupcakes Cheesecakes Pies Pastries

    CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red
  • Neighbor's Kitchen by Doris Belding

    Neighbor's Kitchen by Doris Belding

    From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE .......
  • FL 00849 TITLE a Glossary of Agricultural Terms

    FL 00849 TITLE a Glossary of Agricultural Terms

    DOCUMEtT RESUME ED 138 12.1 FL 00849 TITLE A Glossary of Agricultural Terms. Spanish-Inglish, English-Spanish. Program and Training...,Journal Reprint Series, No. 9. INSTITUTIO American Univ., Washington, D.C. American Language Center. PUB DITE 60 NOTE- 105p. AVAILABLEFROM Information Collection and Exchange, Office of 1. Multilateral and Special Programs, ACTION, 806 Connecticut Ave., M.N. Washington, D.C. 20525. (Contributions accepted). DRS PRICE MF-$0.83 HC-$6.01 Plus Postage. ESCRIPTORS *Agricultural Education; Agricultural Personnel; Agriculture; *Glossaries; *Instructional Materials; Language Instruction; Second Language Learning; *Spanish; *Vocabulary; Volunteers; Word Lists fIDENTIFIERS ACTION; Peace Corps iBSTRACT This bilingual glossary is part of the Peace Corps Program and Training Journal Reprint Series, which is an attempt-to provide technical.Support to Peace Corps volunteers and to share its material on "intermediate technology" with other participants in the international developmeut community. The glossary, consist f an English-Spanish section, followed by a Spanish-English sect pn. It represents.an attemptto fill one of the needs of Spanish-saking agriculturists receiving training under the program Of the International Cooperation Admlnistration. The list iS based largely '.on suggestions made by experts engaged in the training of foreign agricultural specialists both abroad and,in the United States. (Author/AM) 0 * Documents acquire4 by ERIC include many informal Unpublished * materia4s not available from other sources. ERIC makes every effort * * to obtain the best copy available. Nevertheless, items of Marginal * * reproducibility are often encountered and this affectS the quality * * of:the microfiche and hardtopy reproductions ERIC makes available .* * v:ia the ERIC _Document Reproduction Service (EDRS).
  • Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon

    Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon

    Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon Serves 1 ¾ ounces Nikka coffee ¾ ounces lemon juice ¾ ounces Averna ¾ ounces honey syrup ¾ ounces cinnamon syrup 1 egg white Method: Add ingredients to the cocktail shaker and dry shake. Add ice and shake until shaker is cold to the touch. Double strain into a coupe glass with no ice. Joanne Chang Recipe Passion Fruit and Raspberry Pavlova Serves 4-6 Eat Well with Ming: Passion fruit is high in vitamin C, which has been found to help decrease blood pressure! Allergy Free Note: gluten free, tree nut free, peanut free, shellfish free, fish free ¾ cup (180 grams) egg whites (about 6 large) 1 ¼ cup (250 grams) sugar 2 tablespoons cornstarch, sifted 1/8 teaspoon kosher salt 1 teaspoon vanilla extract 1 cup (240 grams) heavy cream 2 teaspoons confectioner’s sugar Passion Fruit Curd (recipe below) 2 pints fresh raspberries 1. Preheat the oven to 175F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside. 2. Using a stand mixer fitted with a whisk attachment (or handheld mixer) beat the egg whites on medium speed for about a minute. The whites will start to froth and turn into bubbles and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of the whip leaving a slight trail in the whites. 3. On medium speed, slowly add sugar in 6 to 8 equal additions, mixing for about 20 seconds after each addition. It should take about 3 minutes to add all of the sugar.