February 17, 2021 Citrus

Total Page:16

File Type:pdf, Size:1020Kb

February 17, 2021 Citrus 4145 Branch Center Road Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] UCCE Master Food Preservers of Sacramento County Website: ucanr.edu/mfpsac Sacramento County Master Food Preservers Monthly Wednesday Night Demonstration February 17, 2021 Citrus Resources: Please visit the National Center for Home Food Preservation at http://nchfp.uga.edu for detailed information about research-based methods of home food preservation. UC ANR Catalog (http://anrcatalog.ucanr.edu) Should you need assistance or require special accommodations for any of our educational programs, please contact us at 916-875-6913. Table of Contents PRESERVED LEMONS ........................................................................................................ 1 CINNAMON KUMQUATS .................................................................................................. 2 CANDIED LEMON PEEL USING A DEHYDRATOR ................................................................ 3 GRAPEFRUIT MARMALADE .............................................................................................. 4 BOILING WATER CANNING PROCESS ............................................................................... 5 ATMOSPHERIC STEAM CANNING PROCESS ...................................................................... 6 LEMON CURD ................................................................................................................... 7 RECIPES USING PRESERVED CITRUS PRODUCTS ............................................................... 8 Fudgy Brownies With Orange Ganache ......................................................................... 8 Lemon Lime Icebox Pie ................................................................................................. 9 Fresh Fruit Pizza With Citrus Curd ............................................................................... 10 Roasted Chicken With Lemon Curd ............................................................................. 11 Orange Marmalade Vinaigrette .................................................................................. 12 Avocado Toast + Citrus Cumin Salt .............................................................................. 13 Candied Citrus Peel Cookies ........................................................................................ 14 Preserved Lemon Couscous ........................................................................................ 15 Citrus Scouring Scrub .................................................................................................. 16 --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment. Retaliation includes threats, intimidation, reprisals, and/or adverse actions related to any of its programs or activities. UC ANR is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment and/or participation in any of its programs or activities without regard to race, color, religion, sex, national origin, disability, age or protected veteran status. University policy is intended to be consistent with the provisions of applicable State and Federal laws. Inquiries regarding the University’s equal employment opportunity policies may be directed to: John I. Sims, Affirmative Action Compliance Officer and Title IX Officer, University of California, Agriculture and Natural Resources, 2801 Second Street, Davis, CA 95618, (530) 750-1397. Email: [email protected]. Website: http://ucanr.edu/sites/anrstaff/Diversity/Affirmative_Action/ PRESERVED LEMONS Source: adapted from Ball Complete Book of Home Preserving Yield: 1 quart jar 10 lemons 1/2 cup pickling or canning salt, divided 4 bay leaves 4 cinnamon sticks (each about 4 inches/10 cm) 1 tsp whole black peppercorns (optional) 1. Prepare jar and lid. For this recipe, the jar needs to be sterilized prior to packing. To sterilize, boil jar in water for 10 minutes. (If you live above 1000 feet in elevation, add 1 minute of boiling time for every additional 1000 feet.). 2. Wash the lemons in warm water, scrubbing well to remove any dirt and wax, and dry well, using paper towels. Cut a thin (1/8 inch) slice off the stem end. From stem end, cut each lemon into quarters, without cutting through the bottom end and leaving it intact. 3. Sprinkle 1 Tbsp pickling salt over the bottom of sterilized jar. Working over a bowl, pack 1 heaping Tbsp salt into each lemon before placing in the jar, stem end up. When 3 lemons have been salted and packed, slip bay leaves and cinnamon sticks against sides of the jar and add peppercorns, if using. Repeat with remaining lemons and salt. (Number of lemons that will fit in the jar is variable, depending on the size of the lemons.) Cover with the remaining salt. 4. Fill jar with lemon juice leaving 1/2-inch headspace, by squeezing an additional lemon, if necessary. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jar in a dark, cool cupboard for 2 weeks, shaking every day to distribute the salt. After 2 weeks, the lemons are ready to use. Remove pulp and membrane, using only the peel. Rinse peels under water to remove excess salt and dry with a paper towel. Stove preserved lemons (peels) in the refrigerator. Variation: If you prefer, you can cut the lemons into quarters. In a large bowl, combine lemon quarters with salt and toss to mix. Fill the jar halfway, add the bay leaves, cinnamon sticks and peppercorns, if using, then continue until the jar is filled, pushing the lemons well down to squeeze in as many as possible. Variation: Other dried spices/dried spice combinations may be substituted (2 teaspoons per quart) based on your flavor preferences. Other dried spice ideas are: cardamom pods, coriander seeds, juniper berries, celery seed, whole allspice, cloves. 1 UCCE Master Food Preservers of Sacramento County February 17, 2021 CINNAMON KUMQUATS Source: Ball Complete Book of Home Preserving Yield: 6 half-pint or 3 pint jars 2-1/2 pounds kumquats, stems completely removed 2 Tbsp baking soda Boiling water 2 cinnamon sticks (each about 4 inches/10 cm) 6 cups granulated sugar 1. In a large stainless steel saucepan, combine kumquats and baking soda. Add boiling water to cover and set aside for 5 minutes. Transfer to colander placed over a sink and drain thoroughly. Rinse three times in cold running water. Prick each kumquat twice with a toothpick to prevent bursting. 2. In clean large stainless steel saucepan, combine kumquats, 8 cups water, and cinnamon sticks. Bring to a boil over high heat. Reduce heat to low and heat gently for 7 minutes. (Be careful not to boil, as boiling may cause the fruit to burst.) Add sugar and cook over medium-low heat, stirring constantly but gently, until sugar has dissolved and liquid has almost returned to a boil. Discard cinnamon sticks. 3. Meanwhile, prepare canner, jars and lids. 4. Using a slotted spoon, pack kumquats loosely into hot jars, to within a generous 1/2 inch of top of jar. Ladle hot syrup into jar to cover kumquats, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner. Process both half-pint and pint jars for 15 minutes. (To adjust for altitude: at 1,001 to 3,000 feet process 20 minutes; at 3,001 to 6,000 feet, 25 minutes; at 6,001 to 8,000 feet, 30 minutes; at 8,001 to 10,000 feet, 35 minutes.) Remove canner lid. Wait 5 minutes, then remove jars, cool, and store. Variation: Replace the 2 cinnamon sticks with 1 cup fresh mint leaves and stems, tied tightly with string. When packing kumquats, place a fresh mint leaf in each jar. Tip: Use small, firm, oval-shaped kumquats. Large kumquats do not hold their shape as well. Scrub with a soft brush under running water and drain well before using. 2 UCCE Master Food Preservers of Sacramento County February 17, 2021 CANDIED LEMON PEEL USING A DEHYDRATOR Steps as shown in the Candied Lemon Peel slideshow By Sacramento County UCCE Master Food Preservers, February 17, 2021 1. Clean lemons to remove dirt. 2. Juice lemon and remove pulp. 3.
Recommended publications
  • Dining Guide2011.Indd
    Dining Guide 2011-2012 Rehoboth & Dewey Beach, Delaware Chamber of Commerce & Visitors Center Welcome to the Beach The Rehoboth Beach-Dewey Beach Chamber of Commerce is pleased to welcome you to the resort area. This Beach Dining Guide represents menus and information from many of our award-winning restaurants. We hope you find it helpful in making your dining plans. The Guide can also be viewed online by visiting www.Beach-Fun.com and clicking on Dining Guide in the left hand toolbar. You can also use your smart phone to view the guide by scanning the QR Code (free apps to scan code can be found online). View current specials and promotions that the business community is offering. Log onto www.Beach-Fun.com and click the Beach Ball marked “Save” then click into a business category (i.e. Dining). Visitors Center & Chamber of Commerce For more information about the resort area, please stop by the Chamber’s Visitors Center located in Rehoboth’s original Railroad Station at 501 Rehoboth Avenue in downtown Rehoboth Beach. Information is always accessible on the Railroad Station’s loading platform. The Visitors Center staff is available year round to assist with questions and directions, additional brochures, or maps. The Center is open during the following hours: • Monday - Friday from 9:00 AM - 5:00 PM • Saturday from 9:00 AM - 1:00 PM • Sunday from 9:00 AM - 1:00 PM The Rehoboth Beach-Dewey Beach Chamber of Commerce has been serving the community since 1942. Our mission is to promote business, tourism and civic responsibility.
    [Show full text]
  • Fermented Hot Sauce, Horseradish, Lemon / 3 Warm
    Snacks Oyster (by the piece), fermented hot sauce, horseradish, lemon / 3 Warm Marinated Olives, citrus peel & rosemary / 6 Dungeness Crab Baked Ricotta, green garlic, preserved lemon, spinach, chili, crostini / 14 Brandade Fritters, pimenton, remoulade, lemon / 6 Starters Halibut Crudo, strawberries, serrano chile, marcona almonds, nuoc cham, cilantro / 16 Lamb Tartare, castelvetrano olives, burnt onion yogurt, pinenuts, mint, sesame lavash / 15 Chicory Caesar, crispy prosciutto, roasted garlic croutons, shaved parmesan / 12 Grilled Monterey Squid, dill lebne, persian cucumbers, crunchy chickpeas, cilantro / 15 Little Gems, roasted beets, avocado, ricotta salata, fried shallots, pink peppercorn & tarragon vinaigrette / 13 Roasted Cauliflower, black tahini hummus, green chermoula, almonds, golden raisins / 11 Broccolini, tonnato, pickled onion, toasted seeds / 12 Roasted Baby Carrots, pistachio-date relish, berbere / 12 Pastas Handkerchief, white bolognese, grana padano, black pepper, herbs / 19 Squid Ink Spaghetti, bottarga, Calabrian chili, lemon, roasted garlic breadcrumbs / 20 Potato Gnocchi, asparagus, english peas, parmesan panna / 22 Lamb Agnolotti, smoked cherry tomatoes, basil, nepitella, marash / 22 Entrees Seared Trout, grilled asparagus, gribiche / 27 Grilled Scallops, chard, butterbeans, spring onions, baby artichokes, romesco / 29 Duck Leg Confit, herb salad, shaved fennel, cherries, levain croutons, gastrique / 26 Kobe Bavette Steak, snap peas, fingerlings, horseradish créme fraîche, bordelaise /29 Family Supper (serves 2-3 people) Black Garlic Roasted Chicken, caramelized fennel & onions, herbed couscous with pine nuts, raisins & harrisa 85 Acme Bread and butter service available upon request / 4 Please let us know if you have any allergies Please limit payments to up to 4 credit cards. No separate checks. 4% will be added to your check in support of employee benefits.
    [Show full text]
  • View Byron Offsite Catering Packages
    OFFSITE CATERING (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] WELCOME The Ducks is a great story of food, born in the surf! to continuously reinvent the wheel and ensure The Ducks take great price in catering to all needs It all started with three good mates traveling the that we implement ethical and sustainable and exceeding expectations. Let us bring our team world, cultivating ideas around a better, more business practices on all levels. We work with to your next event. For any occasion from intimate sustainable approach to living. Somewhere there, honest suppliers we like who have the best dinners in your home to coal-fired spit roasts in a in a shared belief in good ethical food - Three quality produce. field, wedding, birthday parties, product launches, Blue Ducks was hatched. corporate dinners or any kind of shindig let us take We are committed to creating interesting dishes, the stress away and do the hard work for you. We encourage you to grow what you can, buy food banging with flavour that is simple and a bit rough mindfully, buy it locally, cook it thoughtfully and around the edges. We are less white tablecloth Speak to us about planning and catering your waste nothing where you can. At Three Blue Ducks, dining and more come-as-you-are kind of vibe. next occasion, wherever it is! we stand by a set of principles that encourage us It’s a Duck thing! 2 | (02) 6684 7795 | THREEBLUEDUCKS.COM | [email protected] OFFSITE CATERING PACKAGES FOOD PACKAGES CANAPES 2 smalls, 2 bigs, 1 sweet for $55pp
    [Show full text]
  • Northarvest Bean Growers Association
    THE CULINARY INSTITUTE OF AMERICA Northarvest Bean Growers Association Chefs Scott Samuel and Bill Briwa The Culinary Institute of America at Greystone Napa Valley, California Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. RECIPES 1. Stuffed King Olives Braised in an Exotic Tomato Sauce with White Beans 2. Bolognese Sauce with Kidney Beans, Mushrooms, and Pappardelle 3. Chicken Larb with Toasted Rice and Pinto Beans 4. Pork and Pumpkin Empanadas with Black Beans and Queso Anejo 5. Baked Stuffed Vegetables with Mint, Dill, Rice, and Red Beans 6. Red Quinoa and Navy Bean Salad with Toasted Almonds, Cilantro, and Lime Cumin Vinaigrette 7. Grilled Flatbread with Spicy White Bean Purée, Oyster Mushrooms, Kale, and Wild Boar Sausage 8. Black Bean and Black Rice Pudding with Coconut Milk, Toasted Coconut Flakes, and Mango 9. White Bean And Turkey Polpettone with Braised Swiss Chard 10. Kale and Cannellini Bean Salad, with Toasted Pumpkin Seeds, and Pecorino Crisps with Creamy White Bean Dressing 11. Vegetarian Chili 12. Sausage and White Bean Soup with Kale and Basil Pesto 13. Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette 14. Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce, and Sour Cream 15. Black Bean, Brown Rice, and Jalapeño Jack Cheese Burrito with Salsa Verde 16. Macaroni & Cheese with Cannellini Beans 17. Black Bean, Tomato, Fresh Corn, Bibb Leaf Salad with Avocado and Sherry Vinaigrette NORTHARVEST BEAN GROWERS 2 THE CULINARY INSTITUTE OF AMERICA® 18. Pinto Bean, Monterey Jack Cheese, & Red Salsa Quesadilla, Salsa Verde 19.
    [Show full text]
  • Cinnamon Bark.Pdf
    OliveNation LLC 50 Terminal Street Bldg. 2, Ste. 712 Charlestown, MA 02129 KORINTJE CINNAMON, CASSIA BARK r,.;\ Cassia Bark Cinnamon is spicy-sweet, rolled, woody pieces perfect for infusing a cuny, dessert � sauce or hot drink. • Light to dark tan with reddish undertones � • Approximately 1/2 to 1 inch small chips • Pungent, warm and sweet � STORE IN A DRY, COOL PLACE. Nutrition Facts servings per container Serving size 1/4 teaspoon (.5g) BASIC PREP SUGGESTED USES Amount per -rvlng Ready to use whole or ground. Add to • Simmerin soymilk and honey for a 0 taste. delicious warming beverage. Calories • Saute with lamb, eggplant and raisins for % Dally Value• Middle Eastern flavor • Add to mulled wine or spiced ciders Total Fat O g 0% Saturated Fat o g 0% Trans Fat 0 g Cholesterol O mg 0% Sodium o mg 0% Total CartJohi,drateO g 0% RECIPE Dietary Fiber o g 0% MoroccanChicken Tagine Total Sugars 0 g Includes O g Added Sugars 1/4 cup olive oil 0% 1 medium onion, sliced Protain O 2 tablespoon nigellaseeds, lightly toasted,divided g 4 clovesgarlic, minced Vitamin D 0.0 mcg 0% 1 teaspoonkosher salt 1 teaspoonturmeric Cak:ium 5.0 mg 0% 3/4 teaspoonground ginger Iron 0.0 mg 0% 3/4 teaspoon groundblack pepper 1/2 teaspoonsaffron threads Potassium 2.2 mg 0% 1/4 teaspoonCinnamon, ground 1 whole (4 to 5-pound) chicken, cut into pieces • nie % oany va1ue (DV) tels you llOw mucna nulrlent In 1/2 preservedlemon, quartered a serving01 1000oonmoutes ro a aauy oet 2,000ca1ones 1/3 cup water a day is usedtor general nutritionadVice.
    [Show full text]
  • 5 Fruit and Fruit Products
    5 Fruit and fruit products TDS samples defined in participating countries - working material from 2012 Foodex2 codes and names Defined TDS samples Code Name Exposure hierarchy code CZ PT DE FI IS A01BS Fruit and fruit products Z0005 A04RK Fresh fruit Z0005.0001 A01BT Fruit, citrus Z0005.0001.0001 A01BX Lemons Z0005.0001.0001.0001 A01BY Lemon Z0005.0001.0001.0001.0001 A01BZ Citron Z0005.0001.0001.0001.0002 A01CA Lime Z0005.0001.0001.0002 A01CB Mandarins (including mandarin-like hybrids) Z0005.0001.0001.0003 A01CC Calamondin Z0005.0001.0001.0003.0001 A01CD Mandarin Z0005.0001.0001.0003.0002 A01CE Clementine Z0005.0001.0001.0003.0002.0001 A01CF King mandarin Z0005.0001.0001.0003.0002.0002 A01CG Cleopatra mandarin Z0005.0001.0001.0003.0003 A01CH Dancy or dancy mandarin Z0005.0001.0001.0003.0004 A01CJ Mediterranean mandarin Z0005.0001.0001.0003.0005 A01CK Satsuma Z0005.0001.0001.0003.0006 A01CL Tangelo small and medium sized cultivars Z0005.0001.0001.0003.0007 A01CM Tangors Z0005.0001.0001.0003.0008 A01CN Tankan mandarin Z0005.0001.0001.0003.0009 A01CP Oranges, sweet, sour (including orange-like hybrids) Z0005.0001.0001.0004 A01CQ Chironja Z0005.0001.0001.0004.0001 A01CR Orange, sweet Z0005.0001.0001.0004.0002 A01CS Blood orange Z0005.0001.0001.0004.0002.0001 A01CT Orange, sour Z0005.0001.0001.0004.0003 A01CV Chinotto Z0005.0001.0001.0004.0003.0001 A01CY Grapefruit Z0005.0001.0001.0005 A01DB Pomelo Z0005.0001.0001.0006 A01DC Tangelo Z0005.0001.0001.0007 A04RL Other miscellaneous citrus fruit Z0005.0001.0001.0008 A01CZ Shaddock Z0005.0001.0001.0008.0001
    [Show full text]
  • About Limes by George Geary CCP
    All About Limes By George Geary CCP Lime History In the eighteenth century, Scottish naval surgeon Sir James Lind learned by his observation of long-haul sailors that citrus fruits conquered the dreaded scurvy (lack of Vitamin C) which had divested the ranks of the British navy more than any enemy. Between 1795 and 1815, some 1.6 million gallons of lime Juice drastically reduced the mortality rate of seamen. Along with their daily ration of rum, British sailors were required to consume a daily ration of lime Juice; hence British seamen became known as limeys. Since Britain was often at war with Mediterranean countries that exported lemons, limes imported cheaply from the English colony of Jamaica were substituted as the citrus of choice. Key Lime (also known as Mexican Lime and West Indies Lime) Cultivated for thousands of years in the Indo-Malayan region, this variety has long been treasured for its fruit and decorative foliage. The Key lime made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Haiti, where Spanish settlers to Florida carried it on. It flourished in South Florida, particularly the Florida Keys, hence the current common name of Key lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored. Today, most Key limes come from Mexico.
    [Show full text]
  • Sagamore Wedding Menus
    Classic Wedding Menu STATIONED ITEMS Artisan Charcuterie and Local Farmstead Cheese Board Mediterranean Mezze Display The Chef’s Garden Crudite Butlered hors d’oeuvres ~Please select four~ Chilled selections Heirloom Beet Tartare (GF) (V) Tangerine Pistachio Cream, Cassava Chip Vietnamese Shrimp Tortilla Pickled Vegetables, Mango Chile Ahi Tuna Poke Aged Shoyu Dressing, Whipped Avocado, Wasabi Aioli Roasted Piquillo Pepper (GF) (V) Blistered Corn, Goat Cheese Mousse Filet Stuffed Mushroom (GF) Point Reyes Blue Cheese, Agrodolce Pearl Onion Maine Lobster Salad Hydroponic Greens, Toasted Brioche Artisanal East Coast Oyster Heirloom Sun Gold Tomato Gazpacho, Sea Salt Cracker Venison Plate Red Currant Bacon Jam, Pumpernickel Toast Gluten Free- (GF) Vegetarian- (V) hot selections Coconut Almond Crusted Chicken Skewer Habanero Mango Honey Mustard Caramelized Sea Scallop XO Aged Sherry Vinegar, Romesco Sauce Mushroom Tartlet (V) Melted Leeks, Gruyere Crema Korean Gochujang Meatball Toasted Sesame Seeds, Scallions Fried Brussels Sprouts (GF) (V) Grana Padano, Roasted Garlic Lemon Aioli Lobster Arancini Fontina, English Peas, Saffron Aioli Duck Confit Pot Pie Root Vegetables, Truffle Carrot Mash Pulled Beef Brisket Barbacoa Cojita Cheese, Jalapeno Corn Muffin Beef Wellington Cabernet Bone Brodo Gluten Free - (GF) Vegetarian - (V) Salad options ~Please select one~ Artisanal Greens Seasonal Vegetables, Coach Farms Goat Cheese Lemon Tarragon Vinaigrette Burrata Heirloom Tomato, Lemon Olive Oil, Aged Balsamic Caesar Baby Romaine, Red Endive, Ciabatta
    [Show full text]
  • Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice
    Advances in Pharmacology and Pharmacy 3(1): 11-21, 2015 http://www.hrpub.org DOI: 10.13189/app.2015.030102 Lemon Juice Synergistically Preserved with Lactobacilli Ameliorates Inflammation in Shigellosis Mice M. Khairul Islam1, M. Shakhawat Hasan1, Md. Abdullah Al Mamun2, M. Kudrat-E-Zahan3, 1,* M. Abdul Alim Al-Bari 1Department of Pharmacy, University of Rajshahi, Bangladesh 2Department of Genetic Engineering and Biotechnology, Shahjalal University of Science & Technology, Bangladesh 3Department of Chemistry, University of Rajshahi, Bangladesh Copyright © 2015 Horizon Research Publishing All rights reserved. Abstract The use of probiotic Lactobacilli has moved 1. Introduction from concept to implement in different applications. The study was carried out to establish the synergistic role of Biopreservation technology is used microorganisms- co-cultures of Lactobacillus casei, L. delbrueckii, L. endogenously or added- and/or their natural antimicrobial plantarum and L. helveticus in lemon juice (LJ) preservation products to prolong the shelf life and regulate the growth and 1 as well as investigate the inflammatory- and toxicity profiles proliferation of endogenous pathogenic bacteria in foods. It of biopreserved LJ ingested shigellosis mice. Lactobacilli involves inoculating probiotic bacteria especially lactic acid were cultured individually and cocultured with different bacteria (LAB) particularly Lactobacilli due to their 2 combinations. Four strain Lactobacilli had significant inhibition properties towards undesirable micro-organisms. preservative activity than any other combinations in both Lactobacilli produce a wide range of inhibitory compounds free and microencapsulated Lactobacilli. The four such as organic acids (lactic acid), hydrogen peroxide, microencapsulated bacteria extended shelf-life of the LJ in diacetyl, bacteriocins and compete with other 3 about two weeks at 4°C.
    [Show full text]
  • Pcbarmenu.Pdf
    The Palm Court Classics GATSBY MINT JULEP four roses bourbon, fresh lime juice, cane sugar syrup, mint, hennessy vsop cognac float 25 NYC COSMOPOLITAN ketel one vodka citron, cointreau, lime juice, sugar syrup, cranberry juice 25 HOUSE TONIC WITH GIN tanqueray no. ten gin, fresh lime juice, sugar syrup, sparkling water, raw peruvian quinine powder 25 HEMINGWAY DAIQUIRI Created for Ernest Hemmingway at El Floridita Bar in Havana, Cuba the real mccoy white rum, maraschino liqueur, fresh grapefruit juice, sugar syrup, fresh lime juice, cherry juice 25 TOMMY’S MARGARITA don julio blanco tequila, fresh lime juice, agave nectar 25 ORSON WELLES NEGRONI tanqueray ten gin, carpano antica sweet vermouth, campari 25 LECHE DOLCE (FOR 2) A Sky Masterson Favorite bacardi light rum, zacapa 23 rum, fresh coconut water, whole milk, cane sugar syrup 66 Beer Amstel Light, Holland 10 Corona, Mexico 10 Pilsner Urquel, Czech Republic 10 Samuel Adams, Boston, Massachusetts 10 Hitachino, Japan 18 Chimay White "Cinq Cents", Belgium 19 Chimay Red "Première", Belgium 19 Samuel Smith IPA, England 15 Samuel Smith Oatmeal Stout, England 15 NON-ALCOHOLIC St. Pauli, Germany 10 Wines by the Glass CHAMPAGNE NV Laurent-Perrier Brut Tours-sur-Marne, France 30 / 150 NV Veuve Clicquot Brut Reims, France 32 / 150 NV Nicolas Feuillatte Brut Épernay, France 25 / 125 NV Möet & Chandon Brut Impérial Rosé Épernay, France 39 / 195 NV Billecart-Salmon Rosé Mareuil-sur-Ay, France 49 / 250 NV Krug Grande Cuvée Épernay, France 70 / 180 (375 ml) NV Ruinart Blanc de Blancs Épernay, France
    [Show full text]
  • Detailed Project Report Orange Jelly
    DETAILED PROJECT REPORT ORANGE JELLY MANUFACTURING UNIT. INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY Ministry of Food Processing Industries, Govt. of India Thanjavur 2020 1 | P a g e Contents Sr. No. Topic Page The Project at a Glance 3 1 General Overview of Citrus Orange production, Clusters, PHM and value addition in India 1.1 Introduction 4 1.2 Origin, Distribution and Production of Orange 4 1.3 Varieties 6 1.4 Health benefits and Nutritional Importance 8 1.5 Cultivation, Bearing & Post-Harvest Managements 11 1.6 Processing and Value Addition in India 14 2 Model Orange Jelly processing under FME Scheme 2.1 Location of Proposed project and land 18 2.2 Installed capacity of Orange Jelly processing plant 18 2.3 Raw Material requirement for The Unit 18 2.4 Manufacturing Process 19 2.5 Market Demand & supply for Orange Jelly 21 2.6 Marketing strategy for Orange products 21 2.7 Detailed Project Assumptions 21 2.8 Fixed capital Investments 2.8.1 Plants and Machinery 22 2.8.2 Other Costs 22 2.9 Working Capital Requirements 24 2.10 Total Project Cost & means of finances 24 2.11 Manpower Requirements 25 2.12 Expenditure, Revenue and Profitability Analysis 26 2.13 Repayment Schedule 27 2.14 Assets depreciation 27 2.15 Financial Assessment of project 28 2.16 Break even analysis 29 2.17 Pie chart 30 2.18 Plant Layout 31 2.19 Machinery suppliers 31 3 Limitations of Model DPR & Guidelines for Entrepreneurs 3.1 Limitations of Model DPR 32 3.2 Guidelines for Entrepreneurs 32 2 | P a g e Project At a Glance 1 Name of the Project Orange Jelly 2 Name
    [Show full text]
  • ITALFOODS Christmas Catalog 2017
    ITALFOODS Christmas Catalog 2017 Table of Contents Fiasconaro 3 - 9 Tre Marie 10 – 11 Bauli 12 - 14 Alta Pasticceria Italiana 15 Rustichella 16 Leonardi 17 Frau Helga 18 Le Logge 19 Chiostro 20 - 25 IL Cassero 26 – 28 Ghiott 29 Antica Torroneria Piemontese 30 – 32 Cookies Con Amore 33 – 35 Fabbri 36 Perugina 37 – 39 Niagara 40 – 41 Fogliani 42 Fiorello’s 43 Fieschi 44 Toschi 45 – 46 Manicaretti 47 – 50 9 Antonio Mattei 9 Pasticcerie Sinatti 9 Maria Grammatica KL Keller 51 – 57 9 Coufidou 9 François Doucet 9 La Maison D’armorine 9 Suprem’ Nougat 9 Apidis La Florentine 58 – 59 Ferrara 60 Perrota 61 – 62 Calvisius Caviar 63 – 64 Merlini 65 Acquerello 66 Bernardini 67 – 69 Grosoli 70 Donelli 71 Gavioli 72 Umberto Cesari 73 – 74 ~Celebrating over 60 years of tradition & innovation ~ Over the centuries, Sicily has been celebrated for the quality of its pastries. FIASCONARO, a family run company, continues that ancient tradition through three generations of master confectioners. FIASCONARO uses only authentic recipes and the ingredients are the finest to be found in the region - fragrant citrus fruit, tender almonds and pistachios, and plump raisins. FIASCONARO’S baked products are distinguished by a natural leavening process, a slow fermentation method which lasts as much as 36 hours. Their respect for the pure flavors of locally grown produce, a seasonal sensibility, and an unshakable faith in tradition has resulted in success both at home and internationally. 3 PANETTONE TRADIZIONALE Traditional Panettone with raisins and candied orange peel. Flavored with Marsala and Zibibbo wines. (HAND WRAPPED) ITEM# 110360 12 / 500 gr.
    [Show full text]