Dark & White Ganache by Chef Zarah Noriel

Total Page:16

File Type:pdf, Size:1020Kb

Dark & White Ganache by Chef Zarah Noriel Dark & White Ganache by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/ !!"#$%&'!%' !(/ )ow to make Ganache by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/ $ ((!!(""(%'#"/ Continuation: *ecoration https://www.facebook.com/groups/bakehappy/ $ %+$$"+&"!'#&/ )ow long can you keep Ganache at room temperature https://www.facebook.com/groups/bakehappy/'%&++"$$+& #+$+/ Chocolate Cage by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'+%##+#("!+!+$&/ Cake ,ops! by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'+"&($"%#&&((%+/ Custard Cake by Zarah Noriel https://www.facebook.com/groups/bakehappy/ !'"#%+!" "&##/ Double Chocolate Brownie by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/ !'(!+("!&&#+(%/ Caramel frosting by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/ $"%( #''%+((+(/ /u*ge Brownies by Zarah Noriel https://www.facebook.com/groups/bakehappy/ %+$++#+&%##"! 0102N by Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/ !#+(#'%!$# %%" Egg Pie by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/ '#'&#(&#!&(('' Blueberry Muffins by Zarah Noriel https://www.facebook.com/groups/bakehappy/ %+$++#+&%##"! )ow to make re* frosting re* by Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/'##'"("(''%%# ( Joey Prats /rench Macaron by Daisyrey Salatan*re Gonzales Small 8i*eo: nice rea* for tips an* tricks for making /rench Macaroons https://www.facebook.com/groups/bakehappy/'+&" ##($ %"&$&/ 9ose /lower .utter Cream :cing ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< 9olle* /on*ant ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ #"'%++(&%#'!#!/ Sugar Cookies by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'$+$!( +"%+$#"$ =eche 6apin Sapin by 9icky 6ings https://www.facebook.com/groups/bakehappy/permalink/'"+$%$"'%#"'(%# Chocolate Chip Scones by Zarah Noriel https://www.facebook.com/groups/bakehappy/'"&(#(%$ &"+#++/ 2nline 6ellers: ;hrea* A goo* rea* for the goo* online sellers https://www.facebook.com/…/bakeha…/permalink/'$% ' + &''# $' C26;:NG ;hrea* A goo* rea* for those who nee* to know how to *o costing https://www.facebook.com/groups/bakehappy/permalink/'$%&!&%(&!(#+!& Caramel :cing ;utoria by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< ,an*an 6ponge Cake ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< Dessert .u>et by ;onz Bartolome A goo* rea* for those who want to know how to *o a *essert bu>et https://www.facebook.com/me*ia/set/< 9olle* /on*ant 9ecipe use by Ms ;hel De2campo?1layan Villanue@a )alf 9ecipe https://www.facebook.com/groups/bakehappy/permalink/'""'""#'$$%%+'%/ Choc Chip Scones by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/'"&(#(%$ &"+#++/ Brazo *e Merce*ez By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/'+#+"%+'!!$! !% Donuts by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/'+#+%!$%#+!'&!+ Chocolate Co@ere* 2reo by 8anessa Carpio 2rsua https://www.facebook.com/groups/bakehappy/permalink/'('#&+& (&#&+ ' Donuts or Bitso?.itso By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/'( #+"&(&'!+(( Proce*ure on how to make it into a *onut By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/'( !&#(" (%(('# Mini 6anz 9i@al by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/'((+($% ' &&+&/ ;ransformer .utter Cookies by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ %!" %&$ !%(( ! =engua *e Gato by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ '!$#$"&$$$""&& Boile* :cing by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ ' !!$'$#(!$&(# /rench 0acaron by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ $%"%!&&&'%&"'" Sweet Dough ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/permalink/ (! &%#( #+# !" 9e* 8el@et Cake ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< Basic /on*ant Application for Beginners by Chef Jimbo *e ,ana*ero inclu*es recipe for fon*ant https://www.facebook.com/me*ia/set/< Choco 9um Balls by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< Aellow Buttercream Syn*rome ?)ow to make it white by Chef Zarah Noriel Goo* rea* https://www.facebook.com/groups/bakehappy/' $'$(++&+ "% #/ ,astry Cream ;utorial by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< 9ice Krispy ;reats by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/' !#' $+ $'%#!!/ Chocolate Coate* 2reas by 8anessa Carpio 2rsus https://www.facebook.com/groups/bakehappy/' #+$ ' '!$('#/ Choux ,astry/Cream Pu> & ,astry Cream 9ecipe by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/ '#'$"%" +(+"" Braso *e =eche with Creme Caramel 9oll by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< Creams an* Caramel Cake 9oll by Chef Jimbo De ,ana*ero Chocolate Chi>on Cake https://www.facebook.com/me*ia/set/< Cream & Caramel Cake Assembly by Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/'$!#('%!'$!(+"+/ Cremé Caramel aka =eche /lan by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/' $+ '! !%&+$(/ Vi*eo: )ow to make cake *rum by ;hel De2campo-Alayan 8illanue@a https://www.facebook.com/groups/bakehappy/''$$%#% $!"' "(/ Vi*eo with 9ecipe 9olle* /on*ant ESED by ;hel De2campo?Alayan 8illanue@a https://www.facebook.com/groups/bakehappy/permalink/'""'""#'$$%%+'% Small ;utorial: Co@ering Cookies with fon*ant *eco by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/''''&#'+#(&((($ ;ablea Chocolate Cake an* ;ablea Ganache https://www.facebook.com/groups/bakehappy/'''#!((%%&++%((/ ,an*e 9egla by Christine 9on*illa https://www.facebook.com/groups/bakehappy/'!&+#+%+#& +"+$ Goo* rea* on D3,26:;S: 93/END3D 29 N2;F https://www.facebook.com/groups/bakehappy/'!&(!&%'$( !!"#/ D;: 9egistration 9eGuirement: 6tep by step: =ennie =ibas ;etangco A must rea* to those who ha@e *eci*e* to register with D;: https://www.facebook.com/groups/bakehappy/'!&$"!#+$($#++!/ ,avlo@a by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/ $!!!'++&!$+$ ( /rench 0acaroon by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< )ow to keep your 6W:66 039ENGEE safe to eat without the nasty bacteria that may be presentF By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!&&#$ '!&&"'%#!/ 9olle* fontantH Chcolate GanacheH Substitute for Cream, Cake Servings, Chocolate Crinkle recipe use* by Ms ;hel De2campo?Alayan Villanue@a https://www.facebook.com/groups/bakehappy/!&+&( $%% %%"& Sugar lace recipe =ink provi*e* by Ms Bam Soliman?,iencena@es https://m.youtube.com/watchF@IW8=gSfe%#JA Monay 9ecipe by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!&+('"(! &#!("/ Carrot 2range Cake by Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< 9olle* /on*ant @s 00/ @s 6tore Bought /on*ant ;hrea* https://www.facebook.com/groups/bakehappy/permalink/!&#&&#'& $"&&&# /rech Macaroon By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'!$(("#$+$"&+!+/ 9e* 8el@et Crinkle by Chef Jimbo De ,ana*ero https://www.facebook.com/groups/bakehappy/!+(# (&!#&!& (+ )2W ;2 ,92,39=Y 03=; C20,2END C)2C2=1;36 by Gem ;em https://www.facebook.com/groups/bakehappy/!+" '$$$+%(%(!"/ )ow to 0ake Gumpaste https://www.facebook.com/me*ia/set/< Boile* :cing or :talian 0erenge By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/permalink/ $!!("#"'$#($+ When Making :talian Meringue/Boile* :cing by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'( #%$((%'''"& / 0E6; 931D--- 9emin*er N2 .2:=ED :C:NG: https://www.facebook.com/groups/bakehappy/!##!"+ +''!%"""/ ,oure* Sugar or Casting Sugar or Glass Sugar By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/'+$"'"!"+!$%"$ )ow to clean cut a cake by Chef Jimbo De ,ana*ero https://www.facebook.com/groups/bakehappy/!#"'$%'%&%(&% &/ D:Y Cake Drums by ;hel De2campo?Alayan Villanue@a https://www.facebook.com/groups/bakehappy/!#$+$"#%&!%+$+&/ Classic Creamy “Putragis” Egg ;art by Chef Jimbo De ,ana*ero https://www.facebook.com/groups/bakehappy/!(#$#&+%&+$"%#&/ Short Crust ,astry By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/%##"# " ""%' #$/ Chocolate ganache gla7e By Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!( ! & ( (!'$"#/ Continuation https://www.facebook.com/groups/bakehappy/!(' +#!+#%'!%%+/ C26;:NG by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!"+&!%% %#%'%"#/ )ow to make chocolate garnish By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/!$(#%#!+"'""(#"/ Cake Cutting ;utorial By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/!#"'$%'%&%(&% &/ Cake pops By Chef Jimbo *e ,ana*ero https://www.facebook.com/me*ia/set/< Cream Cheese /rosting: /oo* safety https://www.facebook.com/groups/bakehappy/!$%&"+ ''$&#''+/ Can*ie* Citrus ,eel with White Chocolate chunks cookies By Chef Jimbo *e ,ana*ero https://www.facebook.com/groups/bakehappy/!$"'$$$!'%(+(!&/ ;riple Chocolate Expresso Brownie by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!'&++&&&(& # &$/ Con@ert M/ to MC by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!!(+"""!$&%#"%&/ )ow to fla@our ganache by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/!'%!"!$!!'$$"+(/ Pineapple tart with coconut struessel crumbs...or simply pineapple crumble... By Chef Jimbo De ,ane*ero https://www.facebook.com/groups/bakehappy/!!%+'#' ++$ (#%/ C26;:NG: 0E6; 9EAD by Joy =yn ,arohinog /rancisco https://www.facebook.com/groups/bakehappy/%+(#& ((#&! (&$ =emon 0eringue Cake by Chef Zarah Noriel https://www.facebook.com/groups/bakehappy/%#+# #"&+#!& %!/ .
Recommended publications
  • 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.
    [Show full text]
  • Recetas Para Enamorados De La Cocina Recopilación De Ricas Recetas
    Recetas para enamorados de la cocina Recopilación de ricas recetas 19/02/2010 Gourmetmenu Por Gustavo Jiménez Mora Prologo Hoy en día la cocina y la gastronomía han tomado un lugar importante dentro de nuestra sociedad, la prueba esta en la cantidad de programas dedicados a enseñarnos a preparar las ms increíbles recetas, los concursos y los show donde se muestra el trajín de cocineros para lograr ganar y las múltiples recetas que encontramos en Internet y el los principales periódicos del mundo. Hoy día un diario o prensa que se precie no deja de tener un sección dedicada a la cocina, con artículos escritos por los chef mas importantes o mas afamados de cada lugar, y cada revista de moda, tiene entre sus paginas recetas y secciones dedicadas a la gastronomía, a mostrarnos curiosidades, lo ultimo en utensilios par cocinar y los lugares donde podemos comer mejor y mas sabroso En esta recopilación de recetas, he buscado en los diarios para encontrar interesantes combinaciones con las cuales podemos agradar a familiares y amigos. Un recetario para quienes como yo están enamorados de la cocina, con algunas de las recetas que yo siempre colecciono y que busco para tenerlas dentro de mí computadora…. Espero lo disfruten Gustavo Jiménez Mora Cocinero e instructor 2 Las sexi recetas del Este es un importante periódico de la isla de Jamaica, es su sección de Thursday Food siempre nos ofrecen recetas espectaculares y muy fáciles de preparar. Entregadas por los mejores chef de su cocina. Jueves, 11 de febrero 2010 Desde el egril con amor Chef Kevin Broderick del Rockhouse boutique hotel, Negril y el recién inaugurado Pushcart Restaurant & Rum comparte las siguientes recetas salpicadas de seducción lo suficiente para salir de usted y los suyos en el estado de ánimo para el amor.
    [Show full text]
  • Whole Desserts Europa
    Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts.
    [Show full text]
  • Catering Menu
    TAKE-AWAY DINNERS All of our dinner packages contain food for 2-4 people, Breakfast, Brunch, and feature organic meats and poultry, and are packaged to go in sturdy containers designed for the ride home. Lunch with Café Monte! Rotisserie Chicken Dinner 36.99 Includes 1 Chicken, Two Pints of Sides, Breakfast and Lunch Individual Combo and One Quart of Soup OR House Salade Boxes or Platters for Groups. From small get-togethers to large meetings, we Beef Short Rib Dinner 48.99 have what you need to keep the whole group Includes 1½ - 2 lbs Beef Short Rib, Two Pints of Sides, fed and happy, breakfast to dessert. and One Quart of Soup OR House Salade Braised Salmon Dinner 44.99 Includes 1½ - 2 lbs Fresh Braised Salmon, Two Pints of Sides, and One Quart of Soup OR House Salade BREAKFAST FRESH PASTRY SIDES (PICK TWO) BAKED DAILY Breakfast Croissant Sandwiches 8.00 SWEET PASTRY Roasted Potatoes, Broccolini, French Green Beans, Brie and Green Apple, Ham and Cheddar Vegetable of the Day, Ratatouille, Mashed Potatoes Egg and Cheese, or Egg and Sausage or Bacon Croissants 3.25 Add an ingredient for .50 Chocolate Croissant, Almond Croissant, CHOICE OF SOUP Croque Monsieur 9.00 Chocolate Almond Croissant Tomato Bisque or Soup of the Day Ham, Cheese and Crème Baked Golden Brown Chocolate Éclair with Vanilla Custard 4.25 Please call for daily vegetable and soup selections. Yogourt Parfait 4.50 Tarts 8.25 Fresh Berries, Country Granola and Lemon Tarts, Fruit Tarts catering Organic Lowfat Yogurt Please visit our website Fresh Fruit Cup 2.95 BREAKFAST SIDES to see our full dinner menu! Fresh Honeydew, Cantaloupe, Seasonal Berries, and Grapes Croissant, English Muffin or Toast 3.25 & Skillet Potato 2.25 ad #108, Cha Ro rlo HOMEMADE COUNTRY QUICHE with Fruit Cup iew tte Fruit and Melon 6.00 rv NC ai 2 F 8 0 2 0 1 Lorraine Slice: 13.00 Fresh Berries 8.00 7 0 6 • Whole (8 Slices) Market • to go 7 Ham, Caramelized Onion, Bacon and Cheese 0 PASTRY PLATTERS Choice of Four Pastries 6 4 1 1 .
    [Show full text]
  • Dessert Guide “Better Things Come from Pratts”
    Pay special attention for items marked with BP+ (Brands Points Plus). These items offer valuable Brands Points for your purchases from our special Brands Points Plus Participating Vendors! Dessert Guide “Better Things Come From Pratts” Not Enrolled? Visit www.brandpointsplus.ca or ask your Pratts Sales Representative for details. With NO Risk Individual Desserts Panifrance...............................................................15-16 There Are Great REWARDS Sara Lee...........................................................................13 The Worthy Crumb.................................................20 Canada’s Best Foodservice Rewards Program WOW! Factor.................................................................9 Brownies Gourmet Baker..........................................................19 King’s Pastry................................................................17 Original Cakerie BP + ...............................................4 McCain............................................................................20 Rich’s................................................................................20 Wow! Factor..................................................................9 You Deserve to be Rewarded! Every day, you make hundreds of product Cinnamon Buns decisions that affect virtually every aspect of your Baker Boys.................................................................... 20 Gourmet Baker..........................................................19 business. Today, right now, make a promise
    [Show full text]
  • Sweet-Gallery-Menu-2018.Pdf
    Exclusive Pastry & Take Out Price List Continental Cafés 6-8 10-12 14-16 24-30 ASSORTED PASTRIES Squares TORTES (CAKES & FLANS) people people people people Almond Pretzel................................................. 2.95 Blueberry Almond ............................................2.95 SMALL MEDIUM LARGE X-LARGE Apricot Linzer Ring........................................... 2.75 Apple...............................................................2.75 7” 8” 10” 12” Baklava ............................................................ 2.95 Coconut...........................................................3.25 German Cheese ...............................................2.95 Butter Croissant................................................2.75 Black Forest ......................................................................... 32.50................... 42.50 .................. 65.00................. 109.50 Walnut.............................................................3.25 Chocolate Log Small.........................................2.75 Cranberry Apple...............................................2.75 Bombe or Dome Cake, Any Kind .......................................... 35.00................... 45.00................... 65.00..................... - Chocolate Log Large ........................................4.25 Viennese Strudel (Apple, Cherry, Cheese) .........3.50 Buttercream. ............Hazelnut.............................................. 32.50................... 42.50................... 65.00................. 109.50 Danish
    [Show full text]
  • Main Dishes a La Carte Desserts Side Dishes
    6989 S. Beneva Road Sarasota, FL 34238 Zildjiancatering.com/rosh-hashanah 941-363-1709 Traditional Roasted Combo of Apple Walnut Savory Brisket Honey Lemon Chicken & Brisket Quinoa & Brown Bubbie’s Matzo Herb Chicken Bubbie’s Matzo Rice Acorn Ball Soup Bubbie’s Matzo Ball Soup Squash Choice of 2 Ball Soup Choice of 2 Sides Lentil Bean Soup sides Choice of 2 Sides Coconut Choice of 2 sides Coconut Coconut Macaroon Coconut Macaroon Macaroon Macaroon $32 per person $30 per person $36 per person $25 per person MAIN DISHES A LA CARTE SIDE DISHES Traditional Savory Brisket Bubbie’s Matzo Ball Soup (4 Matzo Balls) $24 per pound $16 per Quart Extra Matzo Balls - $1.50 each Citrus Glazed Salmon Filet (Gluten Free) $24 per pound Armenian Lentil Soup - VEGAN Gluten Free $9 per Quart Whole Roasted Honey Lemon Herb Chicken​ (Gluten Free) Savory Traditional Potato Kugel $24 whole chicken - ​4 servings $15 ​– 4 servings $18 half chicken – ​2 servings Sweet Noodle Kugel with Apple and Raisins Apple Walnut Quinoa & Brown Rice $18 ​– 4 servings Stuffed Acorn Squash (Gluten Free) Carrot and Sweet Potato Tzimmis (Gluten Free) $18 per Whole Acorn Squash $12 per half Acorn Squash $18 per pound Grilled Asparagus - 4 pieces (Gluten Free) DESSERTS $10 Coconut Macaroons (Gluten Free) $18 per dozen Cauliflower Rice Pilaf (Gluten Free) $10 per half dozen $6 per pound Sautéed Green Beans Almondine Chocolate Coconut Macaroons (Gluten Free) (Gluten Free) $20 per dozen $5 per pound $12 per half dozen Chopped Chicken Liver (Gluten Free) $15 per pint Flourless Chocolate Torte (Gluten Free) $8 per half pint $40 Delivery Fee $15 - Sarasota Honey Cake – Small Loaf $20 - Venice $8 $20 - Lakewood Ranch $25 - Bradenton $25 - Longboat Key .
    [Show full text]
  • Meringue Kisses Are Little Clouds of Sugary Goodness and a Perfect Way to Say I Love You This Valentine's Day
    Sarah's Meringue Kisses are little clouds of sugary goodness and a perfect way to say I love you this Valentine's Day. Sarah Nasello / The Forum Meringue Kisses Makes: About 4 dozen 1-inch kisses Ingredients: 4 large or extra-large egg whites, room temperature ½ teaspoon cream of tartar ½ cup superfine sugar (blitz granulated sugar in food processor for 30 seconds) 1 cup powdered sugar ½ teaspoon pure vanilla extract Directions: Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper; set aside. Make sure your mixing bowl and whisk or beater attachments are completely clean, as any grease or residue can prevent the egg whites from whipping properly. Add egg whites to your mixing bowl and beat on medium speed until foamy, about 30 seconds. Add cream of tartar and beat on medium-high speed until soft peaks form, about 1 ½ to 2 minutes. With the mixer on medium-high speed, slowly add the superfine sugar, 1 tablespoon at a time. Continue beating until the meringue is stiff and glossy and most of the sugar has dissolved, about 2 minutes. Rub a little meringue between your fingers; if it is still gritty, continue to mix on medium-low speed until there is barely any sugar grain when you test it. Add the vanilla extract and mix on medium-low for 10 seconds. Use a rubber spatula to fold in the powdered sugar, adding it in 3 stages so that the meringue doesn’t deflate. Gently fold the sugar into the meringue until fully incorporated. If using food coloring or melted chocolate, fold in just 3 to 4 times lightly for a swirled effect, or fold in completely for a solid effect.
    [Show full text]
  • 1968 Booklet
    #Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN
    [Show full text]
  • Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
    Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
    [Show full text]
  • Lemon Meringue Pie Recipe Makes One 9-Inch Baked Pastry Crust
    Lemon Meringue Pie Recipe Makes One 9-inch Baked Pastry Crust The sweet pastry crust can be made in advance and refrigerated uncooked for up to 3 days or frozen for weeks. Baked shells can be stored in a airtight container for a week at room temperature or in the refrigerator. The lemon pie can be refrigerated up to 4 days of frozen for weeks without the Italian meringue though. The meringue can be kept frozen separately and add the day of serving. Spoon or pipe meringue over the chilled lemon custard. Right before serving torch the meringue to give its golden color or bake in a 450ºF (230ºC) preheated oven for about 8 minutes. It can actually be both; torched and baked! Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale. For the Sweet Pastry Crust Recipe, Method and Baking: Watch Video Sweet Pastry Crust by Hand. Lemon Custard Zest from 2 lemons, preferably organic (Meyer lemons work the best) 0.4 cup (100ml) lemon juice (about 5 organic lemons) 3/4 cup (150g) granulated sugar 3 ea. (150g) large eggs Gelatin sheet (2g), soak in ice water a few minute and drain 1.3 sticks (150g) unsalted butter, cubed and chilled Method Wash lemons, zest and juice them. Meanwhile soak the gelatin sheet in ice water a few minute to melt and drain. In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up.
    [Show full text]
  • To See Part of Grandmas Cookbook
    Alphabetical Recipe Index Pie Crust - 18 Pie Crust II - 44 Pie Crust III - 44 Poppy Seed Cake - 12 Pumpkin Pie - 23 Raisin Orange Cake - 9 Red Cake – 35 Red Cake Frosting - 36 Salad Dressing Cake - 8 Strawberry Pie - 58 Upsidedown Cake - 13 Yellow Chiffon Cake - 74 Apple Sauce Cake - 11 Other Deserts Choc Sheet Cake - 47 Butterscotch Pudding - 48 Chocolate Cake - 72 Cherries in the Snow - 55 .Chocolate Chiffon Cake - 72 Hot Fudge Pudding - 48 Chocolate Chip Apple Sauce Cake - 63 Never Fail Danish Kringle - 42 Coconut Chiffon Cake - 33 Rice Pudding – 37 Coconut Cream Pie - 16 Tom & Jerry’s - 64 Coffee Cake - 21 Velvetta Fudge - 60 Fruit Cake - 38 Gold Cake – 5 Cookies Hot Milk Sponge Cake I - 10 Cherry Winks - 4 Hot Milk Sponge Cake II - 25 Coconut Oatmeal Cookies - 14 Lemon Chiffon Cake - 34 Cracker Jack - 43 Lemon Chiffon Cake - 73 Date Cookies - 6 Mincemeat Pies - 58 Lemon Squares - 56 Oatmeal Cake - 34 Molasses Cookies - 16 Pecan Pie - 65 Oatmeal Cookies - 26 Poppy Seed Cake Poppy seeds Milk Sugar Shortening Baking powder Eggs Egg whites 2 layers Flour 375 Egg yolks Corn starch .Vanilla Nuts .. Whip cream Frosting - .. 1 cup yellow Quaker Corn Meal 1 cup sifted enriched flour 3/4 cup sugar 3/2 teaspoonsalt 1 Sift together dry ingredients medium sizedbowl. Add egg, and shortening. 2 Beatwith rotary beateruntil smooth, about 1 min Do not overheat. 3 Bake in greased 8-inch square pan or greased muffin pans in ho: oven (425° F.) 20-25 minutes. Extra Rich High Fluffy Tender 2 cups siftedBread-Type GoldMEDAL Flaur 3 tsp.
    [Show full text]