Chocolate Mousse Our Cheesecake and Chocolate Mousse Draped with a Chocolate Ganache
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
Pear and Rhubarb Crumble with Custard
PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11. -
To Be Passed Upon Arrival Butler Passed Hors D' Oeuvres Seafood
To Be Passed Upon Arrival White Wine Aperol Prosecco Cocktail Sparkling Water Butler Passed Hors d’ Oeuvres (Please Select Six) Seafood Miniature Lobster Roll Salmon Cakes Lump Crab “Louie” (GF) Mahi Mahi Tostado Sesame Seared Wasabi Tuna Seafood Po’ Boy Crab Rangoon Bacon Wrapped Scallops (GF) Scallop Ceviche (GF) Seafood Fondue Savory Baby Lamb Chops (GF) Short Rib & Muffin Steak & Potatoes (GF) Negimaki Buffalo Chicken Slider Chicken Eggroll Grilled Pork & Kimchi Pork Belly, Pickled Grapes General Tso’s Chicken Meatballs Beef & Apple Crostini 66 Central Avenue Wolcott, Connecticut 06716 | t. 203 879-FARE (3273) | TheLakeHouseCatering.com 1 Vegetarian Eggplant Chip, Ricotta Cheese (GF) Avocado Toast Polenta Square, Tomato Chutney (GF) Sweet Potato Tempura Flatbread, Goat Cheese, Arugula Szechwan Tofu Lollipops “Spoonful” Vegetable Crudité (GF) Beet Hummus Bruschetta Potato Pancake, Summer Salad (GF) Buffalo Cauliflower Bites Potato Crusted Eggless Tomato Quiche Artichoke Fritters “Reef n’ Beef” Bar To Be Served From A Buffet Fried Calamari, Marinara Sauce Mussels, Shallots & White Wine On The Half Shell Little Neck Clams Blue Point Oysters Tabasco & Horseradish Mignonette Dressing, Cocktail Sauce Lemon Wedges Jumbo Shrimp Cocktail ($2.50++ Per Shrimp Additional) Carpaccio of Beef Asiago Cheese Tomato Bruschetta Flat Breads & Breadsticks Enhancement Stations may be added at an additional charge Please see our Enhancement Menu Or Your Banquet Manager will be happy to custom design your menu with you 66 Central Avenue Wolcott, Connecticut -
Old-Fashioned Soda
Old-Fashioned Soda: Made with your choice of 1 or 2 syrups and mixed on the spot! $1.50 Flavors: Banana, Birch, Blueberry, Blue Hawaii, Bubblegum, Cherry, Citrus Dew, Coconut, Coffee, Cola, Cream-O, Creamsicle, Drink-Up, Grape, Green Apple, Jungle Juice, Lime, Mango, Margarita, Mint, Orange, Peach, Pina Colada, Pineapple, Prickly Pear, Raspberry, Root Beer, Sarsaparilla, Strawberry Daiquiri, Teaberry, Tiger’s Blood, Tutti Fruitti, Vanilla Cream, Watermelon Suicide Soda (5 flavors): $2.25 Growlers: Our growler is filled with one or two flavors of syrup for $9.00. Additional flavors have an up-charge of 50 cents. Each growler can have up to five flavors in total. Refills are $5.00. During Happy Hour, Growler refills are only $3.00! Soda Flight: Love soda and want to try them all? We have just the thing! Order a flight of soda, and get any 3 flavors in our original flight deck. Perfect to share, or just for one! $2.75 Soda Jerk Classic: Cream-O, Sarsaparilla & Root Beer. Soda Floats: Soda of your choice with your choice of ice cream and Chantilly floating on top. Check out some of our best sellers below! $4.35 Blue Moon: blueberry soda & vanilla IC Caramel Apple: green apple soda & caramel critter IC Late Start: vanilla soda & coffee IC Carnival: bubblegum soda & cotton candy IC Tootsie Pop: cherry soda & chocolate IC Cookie Monster: choc. and vanilla soda & cookies & cream IC Hand Dipped Milkshakes: Made with your choice of ice cream and mixed with whole milk, then topped with Chantilly. Regular 12oz: $4.35 Large 16oz: $4.99 Egg Creams: A blast from the past! Made with Fox’s U-Bet, whole milk and sparkling seltzer topped with Chantilly. -
Dessert Menu
CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts. -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
ACCESSORIES for WEDDING PACKAGES ACCESSORIES Perfect for Any Package
ACCESSORIES FOR WEDDING PACKAGES ACCESSORIES Perfect for any package... Ambiance Ambiance Bundle $7.95 per person Includes chair covers, bows/wraps, lighting, and menu cards (additional upgrades available) Choose from traditional chair covers with bows or fitted modern chair covers with wraps plus jewels Fitted modern chair covers $2.00 each Coordinating fitted modern table dressing included Add modern chair wraps - additional $2.00 each Add jewels on chair wraps - additional $1.00 each (Satin or organza chair bows may be substituted if desired) Traditional chair covers $2.00 each Coordinating traditional table linens included Add satin or organza chair bows - additional $2.00 each (Modern chair wraps may be substituted if desired) dynamic multi-hued led lighting $995 flat rate Personalized printed menu cards $2.00-$3.50 each Now in 3 designs with 25 paper options plus the option to print your logo on the cards. Min order of 50 cards. Classic paper selections - $2.00 each Color paper selections - $3.00 each Metallic paper selections - $3.00 each Add your custom logo to the top (color printing only available on light colored papers) - additional $.50 each Customized ice sculpture $350 flat rate Displayed during cocktail hour (upgraded ice sculpture designs are available for an additional $150) Services Valet Parking $2.50 per person Ceremony Outdoor $5.00 per person Indoor $3.00 per person Aperitif stations attended by our uniformed chefs Mediterranean Market $5.95 per person please note 13-9 Menu Edition Menu details may be subject to change or vary slightly. It is our pleasure to cater to dietary restrictions and food allergies. -
5 Minced and Moist Food Level 5
Name: ………………………………………………………… Tel: 01225 824333 Date: ……………………………………………..…………… Speech & Language Therapist: …………………………. Minced and Moist Food 5 Level 5 5 General description: Food is soft, tender and moist. Needs very little chewing and no biting. Food has been mashed up before serving. Small lumps visible within the food (no greater than 4mm in size). Lumps are easy to squash with the tongue. It usually requires a smooth sauce, gravy or custard, which should be very thick. No mixed (thick - thin) textures e.g. cereal in milk, mince in gravy, dried fruit in sponge. No thin loose fluid. No hard, tough, chewy (toffee), fibrous (dry roasted meat), stringy (pineapple, celery), dry, crispy, crunchy (toast, flaky pastry) or crumbly bits (bread crusts, dry biscuits). No pips, seeds, pith, membrane, e.g. citrus fruit, tomatoes. No skins or outer shells e.g. on peas, grapes. No husks. No skin e.g. on sausages (use skinless ones), bone or gristle. No round or long-shaped foods e.g. grapes, sweets. No hard chunks e.g. pieces of apple. No sticky foods e.g. cheese chunks, marshmallows. Check before serving/eating: • No hard pieces, crusts or skins have formed during cooking/heating/standing. • Fluid/gravy/sauce/custard in or on the food has not thinned out or separated off. Please turn over for more information Based on Dysphagia Diet Food Texture Descriptors March 2012 and IDDSI (International Dysphagia Diet Standardisation Initiative) Framework – April 2018 Minced and Moist Food 5 Level 5 5 Meat • Must be finely minced – pieces approximately 4mm. No hard bits of mince. • Serve in a very thick, smooth sauce or gravy. -
Cones and Cups Specialty Sundaes
Concretes Have one or two of your favorite toppings swirled into our creamy vanilla or chocolate frozen custard. Cones and Cups Kid’s Small Medium Large Frozen Custard or Sorbet (Vanilla, Chocolate, and a variety of flavors available 3.05 4.50 6.45 7.50 each day) Extra mix-ins - .80 Kid’s Small Medium Large Shakes and Malts 2.10 3.25 4.25 5.25 Vanilla Chocolate Strawberry Oreo Banana Add a topping: Waffle Cone Raspberry Peach Peanut Butter Espresso .55 .99 1.50 1.99 $ .75 (or create your own flavor from our many toppings and mix-ins) Each additional topping: .80 Make it a Small Medium Large Specialty Sundaes 4.99 5.99 6.99 Malt $.50 Turtle Sundae – Vanilla frozen custard, hot fudge, caramel, and pecans Boston (Medium Shake with a Sundae on Top) 7.50 Peach Melba Crisp – Vanilla frozen custard, peaches, raspberries and streusel topping Cow Tracks – Vanilla frozen custard, hot fudge, peanut butter sauce, and Reese’s Peanut Butter Cups All Burgers start with 1/3 lb of fresh ground beef (pre- Grandma’s Brownie – Vanilla frozen custard, a fresh homemade brownie, and hot cooked weight) and a fresh bakery bun fudge Sweet and Salty – Vanilla frozen custard, raspberries, pretzel crunch, and Hamburger 7.50 Double 10.00 cheesecake pieces Cheeseburger 8.50 Double 11.50 Almond Joy – Vanilla frozen custard, hot fudge, almonds, and coconut Bacon Cheese Burger 10.50 Double 13.50 Chocoholic – Chocolate frozen custard, Oreos, chocolate chunks and hot fudge Hot Dog 3.99 add Cheese .65 (Ketchup, Mustard, Onion, & Relish) add Bacon 1.75 Small Regular TAKE -
Cooking 401 Book
ACKNOWLEDGEMENTS Written by: Madonna Weese, Ed. D., Extension Specialist 4-H Youth Development Shirley Camp, MS, RD, Nutrition and Wellness Educator Barbara Farner, MS, Nutrition and Wellness Educator Jananne Finck, MS, RD, Nutrition and Wellness Educator Terri Myers, MA, Project Assistant Kelly Pool, MPA, Youth Development Educator Carol Schlitt, MS, CFCS, Nutrition and Wellness Educator Sarah Todd, MS, RD, Nutrition and Wellness Educator Graphic Design by: Paula Wheeler, www.WheelerArts.com Illustrations with copyright symbol: QuickArt © Wheeler Arts All the recipes in this book were tested by University of Illinois Extension Nutrition and Wellness Educators. • The recipes were analyzed using Food Processor SQL 10.5. • 2% milk was used unless another kind of milk was specified in the recipe. • When a range was given for ingredient amount or number of servings, the largest number was used in the analysis. • When options were listed for ingredients in a recipe, the first ingredient listed was analyzed. Codes for Nutrition Facts: g = gram mg = milligram 2 4-H Cooking 401 © © TABLE OF CONTENTS A Note to Project Helpers . 4 Meat Group . 45 Project Planning Basics . 5 Dry-Heat Cooking: Roasting Meat . 45 Project Record . 6 Moist-Heat Cooking Methods . 55 What Do You Know? . 7 Dried Beans and Peas . 61 Spices and Herbs . 8 Milk Group . 70 Cooking with Spices and Herbs . 8 Ice Cream . 70 Experiment with Spices and Herbs . 10 Experiment with Ice Cream . 72 Custard and Pudding . 75 Celebration Meals . 13 Celebration Meal Planning Checklist . 15 Desserts . 82 Celebration Meal Planning Timeline . 17 Candy . 82 Experiment with Candy . 87 Grain Group . -
Cocktail Hour & Dinner Station Enhancements
Cocktail Hour & Dinner Station Enhancements Fajita Station Grilled Marinated Chicken or Flank Steak served with Grilled Onions and Peppers, Spanish Rice, Black Beans, Warm Flour Tortillas, Grated Monterey Jack & Cheddar Cheese Blend, Fresh Garden Salsa, Sour Cream & Guacamole 8.95 Per Person Tapas Bar Shrimp & Artichoke Kebobs, Chicken, Chorizo & Roasted Red Pepper Kebobs, Spanish Cheeses, Chick Pea & Olive Salad, & Black Olive Bread 8.25 Per Person Chesapeake Bay Maryland Crab Cakes, Miniature Lobster Rolls, Fried Clams & Scallop wrapped Bacon, Served with Lemon Caper Aioli, Cocktail & Tartar Sauce 13.95 Per Person Boardwalk French Fry Station Waffle Fries, Crab Fries & Sweet Potato Fries accompanied by the following toppings: Chunky Beef Chili, Melted White Cheddar Cheese, Smoked Applewood Bacon, Ketchup & Scallions 5.00 Per Person Slider Station Black Angus Cheeseburgers, Maryland Crab Cakes & BBQ Pulled Pork on Petit Brioche Rolls Accompanied by Waffle Fries, Sautéed Mushrooms, Sautéed Onions, Bleu Cheese, Remoulade & Ketchup 9.25 Per Person Taco Station Seasoned Ground Beef and Chicken served in a Soft Shell Taco *All prices are subject to a 6% Sales Tax & 20% Gratuity. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Accompanied by Salsa, Guacamole, Shredded Lettuce, Shredded Cheese & Sour Cream 7.95 Per Person The Bacon Bar This station is the ultimate Bacon Bucket List. Thick Cut Bacon Slices prepared all your favorite ways. Thick Cut Maple Peppercorn Bacon, Thick -
Cones, Cups & More
build Your own sundae Cones, Cups & more Your Favorite Old Thyme Sundae with your favorite ice cream and Small$2.99 Large$3.99 all served with 2 toppings, whipped cream Serverd in Cup, Wafer or Sugar Cone and a cherry Waffle Cones ....................................$4.99 Kids Sundae (under 12) ....................$4.49 Flavors 2 Dip Princess Sundae ........................$5.49 Black Raspberry Butter Almound 3 Dip King’s Sundae ..........................$6.49 Chocolate Chip Cookie Mint Chocolate Chip Dough Moosetracks Confetti Cake Butter Rainbow Sherbet Toppings Chocolate Strawberry 60¢ additional Columbian Coffee Vanilla Cookies & Cream Vanilla Peanut Butter Caramel Cotton Candy Elvis Chocolate Chips Chocolate Sauce Chocolate Sprinkles low Carb Crushed Oreos Sugar Free Chocolate Vanilla Swirl Crushed Pineapples Gummy Bears Hot Fudge Homemade pies M&M’s Pie a la mode ....................................$5.49 Marshmallow Fresh backed cherry, blueberry, apple or pecan pie Rainbow Sprinkles served warm with 2 scoops of ice cream Snickers Warm Pie alone ..................................$4.29 Strawberry Walnuts Wet Walnuts Homemade Cakes Reeses Pieces Reeses Peanut Butter Sauce NY Style Cheesecake ..........................$4.29 Reeses Peanut Butter Cup with Strawberry or pineapple topping $4.99 Fresh Strawberry $1.00 Fresh Banana $1.00 Chocolate Decadence Cake ................$4.29 sundaes galore #1. The Hurricane ......................................................................................................$7.99 warm brownie &