DOCSLIB.ORG

THE FRENCH TARTE MENU and PRICING All Butter Shortbread

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
THE FRENCH TARTE MENU and PRICING All Butter Shortbread THE FRENCH TARTE MENU AND PRICING All Butter Shortbread Cookies: Seasonally themed gift boxed assortments: 2 dozen cookies (6 each of 4 flavors) $16/box. 4 dozen cookies (12 each of 4 flavors) $30/box. If you don’t need gift packaging, cookies are also available in simple boxes by the dozen at $7.00/dozen or $6.50/dozen for 4 dozen or more. Choose your flavors! Current flavors Vanilla bean Sea salt caramel (most popular!) Tart cherry Butter pecan Tartes: 9” size (generally serves 8): $25 (caramel nut $27) 5.5” sharing size (serves 2-3): $10 (caramel nut $11) 2.5” individual portion size: $3.25 each (caramel nut $3.50); minimum 6 any flavor Browned butter citrus: browned butter pastry cream/fresh citrus/pâte sucrée d’amandes. Tarte au citron: tangy lemon-lime curd/mascarpone cream/pâte brisée. Chocolate ganache: smooth, silky dark chocolate ganache filling/chocolate crumb & chantilly/cocoa pâte sucrée. Caramel nut: almonds, walnuts, hazelnuts, pecans and pistachios/caramel filling/pâte sucrée d’amandes. Viennoiserie: made with my own handcrafted, laminated croissant, puff pastry and Danish dough; all items require 3 days notice and a minimum of 4 of any individual pastry. Twice baked croissant aux amandes (almond croissant): $3.50 each (minimum 4). My best selling pastry!! Kouign-amann: $3.00 each (minimum 4). Cream cheese fruit Danish (choose cherry, raspberry or apricot): $3.00 each (minimum 4). Chausson aux pommes (apple turnover): $3.00 each (minimum 4). Tea Cakes: Petite 2-3 bite size: $24/dozen, minimum 1 dozen any individual flavor Standard “muffin” size: $3.50 each, minimum 6 of any individual flavor. Choose your own cake/garnish pairing or let me put something together for you! Cake flavors: Chocolate Caramel Apple Hazelnut/chocolate chunk Coffee Walnut Lemon Orange Pistachio Garnish options: Swiss meringue buttercream (mocha, sea salt caramel, dark chocolate, white chocolate raspberry, apple cider, orange honey, lemon) Dark or white chocolate ganache Whipped mascarpone cream e.g. espresso or caramel All can be topped with nut or no-nut crumble, chopped candied nuts or a sprinkle of shortbread cookie crumbs. Scones: $2.75 each/minimum 6 of any individual flavor. Also available as half size “mini'“ scones for $16.50/dozen, minimum one dozen any individual flavor. Cinnamon oat crunch Lemon Orange cranberry English Cheddar Contact me via email (link below) to help you create a lovely assortment for your afternoon tea, luncheon or special small occasion for up to 30 people. Finger sandwiches, profiteroles, tartelettes, petits fours cakes, puff pastry treats, shortbread - lots to choose from! $24/dozen; minimum one dozen of each item chosen. Shortbread and scone prices as noted above. Susan VandenBerg Pastry Chef [email protected] 774.280.4803.
Load more

Recommended publications
  • Cookie Troubleshooting Guide
    Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape.
    [Show full text]
  • Scottish Menus
    Suggested Set Menus A B Sea Trout and Halibut Tian, Crayfish Jelly with Salad de Maché Smoked Ayrshire Ham and Puy Lentil Broth and Citrus Oil * * Confit Leg of Gressingham Duck Noisette of Old Gloucester Pork with an Oyster with Pancetta, Baby Onions and Somerset Cider Sauce Mushroom and Honey Jus Roast Potatoes and New Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Club Raspberry Crème Brûlée Trio of Scottish Cheeses with All Butter Shortbread served with Quince Jelly and Oatcakes * * Coffee and Club Mints Coffee and Club Mints £34.50 £34.50 C D Parfait of Chicken Livers wrapped in Pancetta Asparagus and Stilton Salad with Apple and Tomato Chutney with Toasted Hazelnuts and Dressed Leaves * * Pavé of Sea Bass Breast of Guinea Fowl with Dressed Mizuna and Rocket Salad, with Local Haggis Chervil Aïoli and a Rich Whisky Cream Sauce Fondant Potato and Dauphinoise Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Prosecco and Berry Jelly Club Eton Mess with ‘Katy Rodgers’ Crème Fraîche with Local Berries and Berry Coulis * * Coffee and Club Mints Coffee and Club Mints £35.00 £36.00 All Prices Inclusive of VAT Suggested Set Menus E F Confit of Duck, Guinea Fowl and Apricot Rosettes of Loch Fyne Salmon, Terrine, Pea Shoot and Frissée Salad Lilliput Capers, Lemon and Olive Dressing * * Escalope of Seared Veal, Portobello Mushroom Tournedos of Border Beef Fillet, and Sherry Cream with Garden Herbs Fricasée of Woodland Mushrooms and Arran Mustard Château Potatoes and Chef’s Selection
    [Show full text]
  • Redoaks Menu Autumn Term 1 2017
    Week 1 W/C 4TH Sept W/C 25th Sept W/C 16th Oct Monday Tuesday Oven Baked Lasagne Served with Garlic Chicken and Vegetable Deep filled Bread Enchiladas Or Or Golden Crispy Potato Topped Creamy Oven Baked Macaroni Cheese Shepherdess Pie (V) (V) Or Or Jacket Potato Jacket Potato Jacket Wedges Diced Potatoes Garden peas Green Beans Diced Carrots Mixed Vegetables Banana and Honey Muffin with Custard Shortbread Biscuit Wednesday Thursday Traditional Roast Chicken with Stuffing and Gravy Chicken and Sweetcorn Pie Or Or Oven Baked Cheese and Tomato Quiche Tagliatelle with Roast Vegetables in a (V) Herby Tomato Sauce (V) Or Or Jacket Potato Jacket Potato Roast Potatoes Creamed Potatoes Savoy cabbage Sliced Carrots, Baton Carrots Broccoli Jelly Beetroot Brownie Friday Availably Daily Fish Fingers Or A selection of fresh fruit Cheese and Pepper Pizza Jacket Potato with Grated Cheese, Baked Or Beans Tuna Mayonnaise Jacket Potato Brown Bread Fresh Seasonal Salad Chipped Potatoes Garden Peas Baked Beans Cherry Flapjack Week 2 W/C 11th Sept W/C 2nd Oct Monday Tuesday Savoury Salmon and Tuna Fusilli Pasta Mild Chicken Tikka Masala Served with Bake Mixed Rice Or Or Braised Quorn Sausages served in a Home-made Italian style roasted Rich Onion Gravy (V) Vegetable Lasagne (V) Or Or Jacket Potato Jacket Potato New Potatoes Spicy Diced Potatoes Green Beans Sweetcorn Cauliflower Florets Garden Peas Banana Sponge with Custard Shortbread Cookie Wednesday Thursday Traditional Roast Turkey with Sage and Crisp Golden Potato Topped Lamb Onion Stuffing and Gravy Shepherd’s
    [Show full text]
  • The Scottish Highlands Challenge
    The Scottish Highlands Challenge “Wherever I wander, wherever I rove, The hills of the Highlands for ever I love” Robert Burns We created this challenge in 2015 to support one of our leaders to attend the GOLD (Guiding overseas linked with development) Ghana trip - we wanted to create something packed full of all the wee delights from the Scottish Highlands to introduce you to this beautiful part of the country, our traditions and the activities our units love. The challenge has been an overwhelming success & we are so proud of our Wee Scottish Coo! We have had to hibernate her for a small while but are super excited to be bringing the new updated challenge back for 2020! This challenge is all about traditions, adventurous activities, yummy food, local wildlife & th th mythical creatures! The challenge is ideal for Burns Night (25 J​ anuary) or St Andrews Day (30 ​ ​ November) - but can be done any time of the year! It also makes a great theme for overnights or camps - particularly if you want to come visit our lovely area! We have tried to give a range of activities, which should suit different age groups & abilities – a lot of the ideas are adaptable for whichever section you are working with. Rainbows 4+ activities Brownies 5+ activities Guides 6+ activities Rangers & Adults 8+ activities Please note: We have marked the ideas with these symbols ❈❈❈❈❈ to show which ​ ​ ​ ​ ​ ​ ​ sections they may be most suitable for (but you know your unit best!) . Although older sections may want to read this pack & choose ideas, it is designed for Leaders to read.
    [Show full text]
  • The Salicylate Sensitivity Cookbook ­
    The � Salicylate Sensitivity � Cookbook � The Salicylate Sensitivity Cookbook ­ The � Salicylate Sensitivity � Cookbook � Starting a new restricted diet can be daunting. It is easy to get into a rut and make the same safe meals over and over again. The aim of this cookbook is provide inspiration and ideas to free you from the boredom of eating the same thing over and over. We hope that it serves as a guide and that you will experiment and play with the recipes found in its pages. Health to you and yours. Yo u may distribute this eBo o k freely as lo ng as it is left co mpletely intact, unaltered and delivered via the PDF file. Yo u may republish excerpts fro m this eBo o k as lo ng as they are acco mpanied by an attributio n link back to SalicylateSensitivity.co m. Copyright © 2009 SalicylateSensitivity.com 2 The Salicylate Sensitivity Cookbook ­ Table of Contents Appetizers & Sides 4 Breads 9 Breakfast 12 Soups 16 Salads 24 Sauces, Dressings & Spreads 27 Vegetables 35 Meat & Poultry 40 Seafood 45 Desserts 49 Drinks 53 Copyright © 2009 SalicylateSensitivity.com 3 The Salicylate Sensitivity Cookbook ­ Appetizers & Sides Home Fries with Leeks (low in Salicylates) Ingredients • 2 TBL canola oil • 1 leek, chopped • 4 baked or boil potatoes, cut into cubes • salt to taste Directions Sauté the leek with the oil in a large skillet over moderate heat until the leek is soft. Add the garlic and potatoes and sauté another 10 minutes, being sure to turn the potatoes every few minutes. They are done once the potatoes are crispy and golden.
    [Show full text]
  • CANAPE SELECTOR Vegetarian Fish Meat & Poultry
    Standard version CANAPE SELECTOR Vegetarian Roasted cherry tomato on a parmesan shortbread with whipped cream cheese & chives on white versionButternut squash arancini with red pepper ketchup A selection of vegetable or smoked salmon sushi with wasabi mayo Black truffle, potato & gruyere tart Whipped goats cheese on oat biscuit with baked fig and heather honey Baby baked potatoes served warm with sour cream chive Lanark blue cheese on a pecan tuille with juniper jelly Selection of flat breads & bread sticks with bahbah ganoush & humous mono version Crisp little gem lettuce hearts filled with waldorf fruit & nuts All of the above can be done in a vegan format) Fish Isle of Mull cheddar & smoked haddock fritter with cullen skink shot Crispy langoustine croquette with shellfish essence Smoked salmon & dill mousse with creamed horseradish mono on white Tartlet of west coast crab with spiced mango version Baby baked potatoes served warm with chive crème fraiche & avruga caviar Meat & Poultry Crispy haggis balls with Arran mustard mayo Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish Carpaccio of Scottish beef on crisp parmesan shortbread Chicken liver parfait on a ginger bread wafer with Cumberland dressing Lemon chicken sticks with coriander & lime mayo Slow cooked belly of pork spoons with Asian slaw Prosecco Calogera – Italy Calogera Rose Spumante - Italy BIG BITE CATERING LIMITED, 67 GOWAN BRAE, CALDERCRUIX, AIRDRIE, ML6 7RB Website: www.bigbitecatering.co.uk Email: [email protected] Tel: 01236 842972
    [Show full text]
  • Press Release Macfarlane Labels Seal It with Walkers Shortbread
    Press Release Macfarlane Labels Seal it with Walkers Shortbread Macfarlane Labels Ltd, leading specialist in self adhesive and re-sealable labels, have launched their innovative packaging system, Reseal-it, in the UK with Walkers Shortbread Ltd, the worldwide brand famous for traditional Scottish products including shortbread and oatcakes. Reseal-it is a re-closable and tamper-evident labelling system which allows consumers to easily open products and reseal them again, without the fuss of cling film or storage containers. This ensures freshness and pack integrity while helping to prolong the life of the food product resulting in less food waste. Macfarlane Labels’ Reseal-it pack concepts have already gained significant success and popularity in Europe and North America with over 600 million packs sold in the last three years. Gregor Williamson, Managing Director at Macfarlane Labels, said: “Following our recent expansion of Reseal-it into the biscuit market in Europe from our traditional markets in sliced meats and cheese, we were delighted to be given the opportunity to launch Reseal-it in the UK with a well established brand like Walkers Shortbread. “Walkers chose Macfarlane Labels’ pre-applied system, which involves the application of Reseal-it labels to Walkers’ existing printed film stock, giving Walkers an economical, quick and investment free access to the benefits of Reseal-it.” 1 Richard Walker, Technical Director at Walkers Shortbread, said: “We initially trialled it on one pack size and noticed significant benefits to both us and consumers. “We continually aim to deliver the highest quality to our customers and one thing we always keep an eye on is developments in packaging technology.
    [Show full text]
  • Walkers Shortbread Unveils Mini Crunchy Oatmeal Cookies at the NASFT's 2013 Winter Fancy Food Show
    FOR IMMEDIATE RELEASE January 15, 2013 Media Contact: Brittany Southwick PMG Public Relations (802) 863-3929 x107 [email protected] Walkers Shortbread Unveils Mini Crunchy Oatmeal Cookies At The NASFT’S 2013 Winter Fancy Food Show – An All-Natural, GMO-Free Addition to the Brand’s Line of Bite-sized Cookies – HAUPPAUGE, NEW YORK – Walkers Shortbread, the much-loved and family-owned Scottish shortbread bakery, expands its successful line of mini cookie varieties with the release of new Mini Crunchy Oatmeal Cookies. Baked with whole grain oats, the new cookies will be sampled at the 38th Annual NASFT (National Association for the Specialty Food Trade) Winter Fancy Food Show in San Francisco, Calif. from January 20 to 22 at booth #746. Walkers’ first-ever oatmeal cookie will satisfy sweet-tooth cravings for consumers who are looking for gourmet bite sized foods with clean and simple ingredients. “Oats are a quintessentially Scottish food,” says Steve Dawson, president of Walkers Shortbread. “Oats are used in porridge, skirlie (a form of white pudding), oatcakes, and now the Walkers family is proud to bake them into these bite-sized, crunchy and buttery cookies.” The Mini Crunchy Oatmeal Cookie package contains 28 bite-sized indulgences and come in a convenient re-sealable ‘grab and go’ bag. The cookies contain only all-natural ingredients and are made with whole grain oats, sweet creamery butter, whole-wheat flour and a lick of Golden Syrup. The 4.4-ounce bag will be available for purchase online at www.walkersus.com and retail stores nationwide, with a suggested retail price of $3.49.
    [Show full text]
  • Wedding Receptions Safe & Secure
    WEDDING RECEPTIONS A safe & secure celebration The perfect package Organising a wedding reception at the moment is, for some, a very different experience than would have been the case in normal times. At the University of Glasgow however, we are confident that whilst you may have had to compromise in some areas, we can offer you the perfect setting for a celebration that is worthy of your special day. From a small drinks reception with canapes in our world famous Cloisters to a formal meal in our beautiful and iconic Gilbert Scott Building, we have the perfect package for you and following all relevant Scottish Government and Public Health Scotland guidelines we will ensure you and your guests feel safe and secure and are therefore able to relax and enjoy the celebration. Our experienced and dedicated team of event professionals will work with you to ensure that you are fully informed about the relevant restrictions and should these restrictions change in the lead up to your special day, will be on hand to advise, support and assist. A beautiful venue Alongside our stunning Cloisters, we are delighted to present the Ferguson Room, a beautiful wood panelled venue with a large stone fireplace and feature windows, looking out onto Professor Square. Situated immediately below the University Memorial Chapel, the Ferguson Room is fully accessible and has ample free parking directly outside*. The venue hire rate for the use of the Ferguson Room is £675+VAT. (*evenings and weekends) Peace of mind In these unusual times we are aware that whilst your friends and family will be excited to celebrate your special day with you both, making wonderful lifelong memories, some guests may be particularly anxious.
    [Show full text]
  • Featuring Walkers Shortbread
    Sweet & Savory Recipes (Featuring Walkers Shortbread) us.walkersshortbread.com Walkers shortbread began in 1898, with Joseph Walker opening the doors of his own bakery. The popularity of his shortbread grew, and he was soon able to expand the business. After his passing, his children took over, never altering the tried-and-true recipe their father stood behind. Today, even though their line of products has expanded greatly, they still hold true to the values their father instilled. And you can taste it in each bite of buttery shortbread. Walkers products are vegetarian and contain no GMO ingredients, artificial colors, preservatives or hydrogenated fats. They are also kosher, and the dairy used contains no antibiotics or bovine growth hormones. Four products from the Walkers line were used in the recipes found in this booklet: Shortbread Rounds & Fingers Made from four simple ingredients: Flour, sugar, salt & pure creamery butter. The shortbread is pure buttery deliciousness. Stem Ginger Biscuits Whole Buderim stem ginger (plus bits of candied ginger) add a spicy edge to these cookies. They’re sweet, yet zesty, and you can’t eat just one! Oatcake Crackers These contain whole grain oats, with only naturally occuring sugars, creating the perfect base for any topping, whether savory or sweet. Walkers 2 Shortbread Recipes Bacon Avocado Oat Rounds 4 Carmelized Onion & Basil-Infused Goat Cheese Oatcake Crackers 5 Veggie Hummus Stacks 6 Strawberry Balsamic Ginger Bites 7 Green Tea Ice Cream Sandwiches 8 Chai Berry Trifle 9-10 Honey Date Candy Bar 11 us.walkersshortbread.com Walkers 3 Appetizers Recipe by the Media40 team Greek yogurt adds to the creaminess of the avocado, complementing the crisp texture of the bacon.
    [Show full text]
  • GCSE Food Options Recipe Booklet
    Name: Form: Class: GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. Bring it to every lesson. When cooking, keep it in a protective plastic wallet. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Always bring a suitable container with you to take your product home. Check with the teacher if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Keep this recipe book in a safe place so you can refer to it throughout your GCSE course. You may not use all of these recipes during the course; some are present simply for reference. There is also space for you to record some of your own recipes at the back. This document is also available as a PDF from Mr Isaacs and is also in the I drive. S Isaacs Notes S Isaacs Contents Contents ...................................................................................................................................... 3 Stocks ......................................................................................................................................... 5 Fish Stock ............................................................................................................................... 5 Vegetable stock ...................................................................................................................... 5 Chicken Stock .......................................................................................................................
    [Show full text]
  • Sue-Ellen's Highland Oatcakes & Shortbread Recipes Scottish
    Sue-Ellen’s Highland Oatcakes & Shortbread Recipes Scottish Oatcakes 1 1/2 C oatmeal (a mix of about 3/4 regular oatmeal and 1/4 pinhead oatmeal is best) 1/8 tsp. salt 1/4 tsp. baking soda 1 Tbs. butter, melted 1/2 cup boiling water Preheat oven to 325 (170 C) Mix all dry ingredients in a large bowl. Add the melted butter and boiling water to make a stiff dough. Sprinkle a wooden board with fine oatmeal and then roll out the dough to form a circle of about 9 – 10 inches. Cut the dough into 8 wedges and carefully place on a buttered baking sheet. Bake for about 20 minutes. Cool on a wire rack. **Please note that such oatcakes were traditionally baked on a ‘girdle.’ (a Scottish griddle) If you’d like to try this method... Simply bake the oatcakes a few at a time (on one side only!) on a lightly buttered griddle (or pan) over medium heat until the bottoms are lightly browned. Now put them on a wire rack and set the wire rack on a baking sheet in a low oven (275 / 140 C) for about 20 – 25 minutes until they are completely firm and dry. The top method is the easiest. Oatcakes are delicious and best enjoyed with a bit of excellent cheese. Highland Shortbread 2 cups butter 1 cup sugar 4 cups all-purpose flour 1/2 tsp salt Pecan halves Sifted powdered sugar Cream butter, gradually adding 1 cup sugar, beating until light and fluffy. Sift together flour and salt, add to creamed mixture.
    [Show full text]