SEASONAL MENU Breakfast Pastries

Total Page:16

File Type:pdf, Size:1020Kb

SEASONAL MENU Breakfast Pastries SEASONAL MENU All Pastries are made from scratch, in house, with natural ingredients. (GF = Gluten Free) Breakfast Pastries CROISSANT PAIN AUX RAISINS flaky, buttery , authentic French Croissan Raisin Bread (similar to a Danish), made w/ 3 pastry cream 5 ALMOND CROISSANT croissant made with almond cream (non MANGO PEACH TURNOVER dairy cream) topped flaky puff pastry made with homemade fresh with slivered almond fruit compote 5 5 PAIN AU CHOCOLAT CINNAMON WALNUT BUN chocolate croissant made with homemade molasses 4 5 CHOCOLATE ALMOND CROISSANT BRIOCHE croissant made with almond cream and light, fluffy egg based bread , slightly sweet chocolate chips, topped with chocolate top chips and slivered almonds 5 5 www.hiltonheadsocialbakery.com - 843-715-3349 ​ Page - 1 SEASONAL MENU All Pastries are made from scratch, in house, with natural ingredients. (GF = Gluten Free) Tarts APPLE ORANGE TART CHOCOLATE TART made w/apple orange compote+ sliced pure chocolate ganache, 23k gold flake apples, glazed 7 6 KISS ON THE BEACH GRANDMAS APPLE TART hazelnut macaron, chocolate & raspberry baked w/fresh apples+ custard, puff pastry mousse+ shaved dark shell chocolate and hazelnuts (GF) 6 7 APRICOT FRANGIPANE TART STRAWBERRY TART made w/almond cream , apricots+ pistachio pastry cream filled , sliced strawberries, crumble glazed 5 7 ALMONDINE TART RASPBERRY TART almond cream, topped with slivered pastry cream topped with fresh raspberries+ almonds, glazed silver flakes 6 7 BLACKBERRY PISTACHIO TART pistachio cream, fresh blackberries+ pistachios 7 www.hiltonheadsocialbakery.com - 843-715-3349 ​ Page - 2 SEASONAL MENU All Pastries are made from scratch, in house, with natural ingredients. (GF = Gluten Free) Pastries ECLAIRS OTHER PASTRIES COFFEE CHOCOLATE BLUFF (GF) Mocha eclair cream chocolate ganache, meringue layers, dark 6.5 chocolate shell 7 MANHATTAN ISLAND CHOCOMQCHA Hazelnut Eclair cream chocolate meringue wafers filled w/mocha 6.5 cream dusted in cocoa (GF 7 CHOCOLATE CHEESECAKE Chocolate Eclair cream our signature NY style cheesecake topped 6.5 with fresh whipped cream 6.5 STAWBERRY BANANNA BREAD PUDDING Fresh strawberries & whipped cream made w/raisins, topped with a meringue kiss 6.5 6.5 PISTACHlO RHUBY GANACHE pistachio eclair cream w/crushed pistachios ganache w/chocolate sponge cake layer+ 7 strawberry rhubarb 7 www.hiltonheadsocialbakery.com - 843-715-3349 ​ Page - 3 SEASONAL MENU All Pastries are made from scratch, in house, with natural ingredients. (GF = Gluten Free) Pastries continued CLAFOUTI RASPBERRY MACARON (GF) baked blueberry flan, puff pastry crust made w/fresh raspberries and buttercream 7 8 KEY LIME BRULEE MILLE-FEULLE key lime pie, walnut crumb crust w/lime zest custard creme in between puff pastry layers, (bruleed upon order) icing 7 6 www.hiltonheadsocialbakery.com - 843-715-3349 ​ Page - 4 SEASONAL MENU All Pastries are made from scratch, in house, with natural ingredients. (GF = Gluten Free) Lunch QUICHE FOUGASSE 7 EACH (Stuffed French baguette served warm) 9 EACH ROASTED VEGETABLE BACON POTATO egg, leeks, rutabaga, onions, sweet potato made with Swiss cheese (seasoned) ANDOUILLE SAUSAGE TOMATO TART sausage with roasted vegetables tomato + caramelized onions (no egg} ROASTED VEGETABLE ANDOUILLE SAUSAGE leeks, rutabaga, onions, sweet potato egg sausage with roasted vegetables (seasoned) www.hiltonheadsocialbakery.com - 843-715-3349 ​ Page - 5 .
Recommended publications
  • Mushroom Pasties
    Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video. Ingredients for ~24 mushroom pasties Puff pastry sheets 200 g (7.1 oz.) Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper Garnish with: Pink pepper, chives Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/ Stamp out 4 cm (1.6 inches) rounds with a ring.
    [Show full text]
  • Brunch Pastry & Croissant
    BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Flaky Lard and Butter Pastry
    Flaky Lard and Butter Pastry Yield Enough dough for two 9-inch single-crust pies or one 10-inch double crust pie Time About 30 minutes of active time, plus three 20- to 30-minute periods of refrigeration to rest the dough between turns Baking Notes This pastry recipe, a standard pie dough with “turns,” can also be called a semi-puff pastry. Semi-puff has the virtue of being simpler to execute than classic puff pastry while producing exquisite flakiness and a bit of lift that gets close to the real deal. Close enough for us. The turns also give the dough unflappability in terms of handling. Each full turn involves rolling the dough out into a long rectangle and folding it across itself into thirds. Then the process is repeated. The dough will show chunks of butter at the early stages and look scraggly and ragged. But with successive turns it will become easier to work with and progressively tidier. As with all of Anson Mills heirloom flours, this pastry flour hydrates slowly. The initial rough dough may feel dry, but resist the impulse to add additional water. All the ingredients for this crust should be frozen first. Of course, your flour is already frozen, right? Because Anson Mills flour lives in the freezer. The lard will be frozen, too. Freeze the butter for a half hour before making the pastry. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a food processor, a large mixing bowl, a rubber spatula, a bench knife, plastic wrap, a rolling pin, and a ruler.
    [Show full text]
  • 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.
    [Show full text]
  • Tandem Cookbook – on the Tip of the Tongue Kouvola, Finland 2015
    Tandem Cookbook – On the Tip of the Tongue Kouvola, Finland 2015 Publications of Kymenlaakso University of Applied Sciences Series A. No: 68 Publisher: Kymenlaakso University of Applied Sciences Editorial Board: Tarmo Ahvenainen, Päivi Franzon, Slaveya Hämäläinen, Mikko Koho, Pekka Malvela, Minna-Mari Ollikainen, Sari Pieviläinen Logo design: Nicholas Leppanen Cover photo: Meri Ketonen Graphic design: Petri Hurme, Vinkeä Design Oy Printing press: Tammerprint Oy 2015 ISBN (PB): 978-952-306-129-3 ISBN (PDF): 978-952-306-130-9 ISSN: 1239-9086 ISSN-L: 1239-9086 Editorial “Tandem is great”, wrote a student on a piece of paper and added, “May I do this again, please?” That is how the participants in the Tandem programme in our university very often describe their experience in tandem language studies. At Kyamk, the programme was launched a few years back both on Kotka and Kouvola campuses. Tandem is a method of language learning which takes place through authentic communication with a native speaker – at Kyamk mostly between a Finnish degree student and a non-Finnish exchange or degree student. Practically all who have participated in Tandem have acknowledged how exciting it is to learn about the other student’s culture and language this way, and many have come to realise how difficult it sometimes is to explain certain aspects of their mother tongue. Being a coordinator of Tandem is no less exciting. Meeting happy students who have just encountered new cultures, and reading the summaries of the progress of their tandem studies is often an extremely rewarding experience. In autumn term 2015, we decided it was time to try something new within the Tandem programme.
    [Show full text]
  • Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper
    Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used.
    [Show full text]
  • A-Taste-Of-Europe-CO
    Let A Taste of Europe take you on a a taste delicious trip overseas. of europe of europe Make any of these 56 recipes from 32 The cover photo illustrates how our favorite recipes can be passed countries to savor the flavor of Europe. down through generations. On Collected from friends of the Center CE small scraps of paper we have at L E for European Studies at the University BRA hand—even envelopes—recipes T ING FIV ING are dictated over the phone, of Florida, these recipes will help to a taste of europe scribbled in a best friend’s kitchen, E introduce you to the tastes, cultures, Y or hand-copied from a relative’s E ARS ARS tattered recipe file. Cooking is and languages of Europe. O F F an important part of all societies T celebrating five years of the H E and recipes provide us insight C E N into the traditions and history TE Center for European Studies R F R of a country. We hope that the O R EUR R recipes in this book will serve as an introduction to the wide variety of O P E cultures and languages of Europe AN AN ST by demonstrating both their Center for European Studies UDI similarities and their differences. Box 117342 E Gainesville FL 32611-7342 S (352) 392-8902 www.ces.ufl.edu a taste of europe celebrating five years of the Center for European Studies For information about A Taste of Europe contact the Center for European Studies University of Florida Box 117342 Gainesville FL 32611-7342 (352) 392-8902 Acknowledgements It is nearly impossible to assess how Some faculty and staff were so Special thanks to our support many hands, hearts, and brains helped enthused about the project that they team: Pat Bartlett, Alex Burak, Tom to bring this cookbook to fruition.
    [Show full text]
  • Costco Spanakopita Cooking Instructi
    Costco spanakopita cooking instructi Continue Products Catalogs Certification News Contact Philo spiral pie with feta cheese, spinach and olive oil This heavenly rich in taste and filling pie, is popular because of the delicious combination of feta cheese and spinach. Along with olive oil performs the most demanding taste. A healthy choice for a full tasty meal for all family members. Just bake it according to the instructions and enjoy the experience. No Added Preservatives Trans Fat Free Fan Oven 185 oC No 365 oF 40' Nutritional Facts Every serving (120gr) contains: Energy: 1459kJ / 349kcal Sahara: 3.7gr Fat: 19.8gr Saturates: 9.5gr Salt: 1.40gr More information instructions for storing 68% Wheat flour water, non-hydrogenated vegetable oils (sunflower seed oil, cotton seed oil, palm oil), salt, dextrose, olive oil 1%. Filling 32% spinach 56%, onion, feta cheese 11.5%, cheese from misir 11.5%, unpigenized vegetable oils (sesame seed oil, cotton seed oil, palm oil), semolina wheat, olive oil 1.5%, pasteurized egg, salt, dill 0.6%. Allergens This product may contain traces: sesame, walnuts, hazelnuts, peanuts, soy, mustard and celery. Preheat the oven to 185oC (365oF). Remove the cake from the freezer. Grease the lid and place the product together with a cardboard plate in the oven without defaming. Bake for 40 minutes. Note: Adjust the baking time and temperature as needed, depending on your oven. The temperature and baking time are suggestions and depend on the type of oven and the amount of food you bake in it. Not a microwave product. 100Join Yahoo Answers and get 100 points today.
    [Show full text]
  • New Menu Small Copy
    CAFÉ featuring Caffè Umbria 12oz 16oz COFFEE & TEA brewed coffee | medium | dark | decaf 2.45 2.79 café au lait 3.29 3.79 iced black tea 3.29 full leaf tea 3.29 english breakfast, earl gray, jasmine green, peppermint, chamonmile ESPRESSO BEVERAGES | available hot or iced café latte 4.05 4.69 cappuccino 4.09 café mocha 4.65 5.00 white chocolate mocha 4.65 5.00 café americano 3.29 3.79 steamers 2.89 3.29 espresso 2.39 3.09 single double NON-COFFEE hot chocolate 3.49 3.69 chai tea latte 4.09 4.69 london fog 5.00 CUSTOMIZE IT add espresso shot 0.85 add flavored syrup 0.80 dairy alternatives: soy | almond | oat 0.90 À MANGER Sandwiches & Entrees served with a side of mesclun mixed greens and house vinaigrette. BAGUETTE GRILLED SANDWICH PANINI 9.89 jambon parisien 9.29 brie bartlett dijon mustard butter, black forest ham, prosciutto ham, brie, caramelized onion & emmental cheese, cornichons, lettuce. pear, roasted garlic, arugula, olive oil & brie aux fines herbes 9.29 balsamic drizzle. double-cream brie, fresh herbs, frisée provence greens, cucumber, toasted sliced almonds. sliced tomato, fresh mozzarella, basil, niçoise olives, roasted garlic, olive oil & poulet aux crudités 9.49 balsamic drizzle. tarragon chicken salad, hardboiled egg, sliced tomato, lettuce. strasbourg sliced saucisson à l’ail (garlic pork sausage), emmental cheese, sauerkraut, CROISSANT & BRIOCHÉ house Sauce Piquante. turkey & cheese 10.59 croissant QUICHE 11.49 croissant, sliced turkey breast, béchamel sauce, emmental cheese. lorraine savory egg custard with bacon, onion, oeufs mimosa 9.89 emmental cheese.
    [Show full text]
  • Spanakopita Directions
    Spanakopita • ½ cup olive oil • Fresh dill • 6 scallions • 2 leeks (small) • 1.5 package frozen spinach • 12 ounces’ ricotta cheese • 6 ounces’ feta • ¼ cup parmesan cheese • 3 eggs • 2 sticks butter • 1.5 cups shredded chicken • 1 package phyllo or puff pastry Directions: • Finley chop leeks, dill, and onions. • Sauté in pan with oil • Add spinach (drained) and mix in • Transfer to bowl and add feta and ricotta. • Scramble eggs and add to mixture. • Incorporate the parmesan cheese. • Line pan with pastry, scoop filling until full, place pastry on top. • Freeze To Cook: • Thaw for 5-8 hours, then bake at 375 until pastry has browned. Mushroom and Squash Roast • 1 large puffed pastry sheet • 2 onions • 3 medium carrots • 1 butternut squash • 8 oz. mushrooms • 3 cups spinach • 4 large mushrooms • 1/2cup cashews • Garlic, thyme, salt, pepper, olive oil Directions • Preheat oven to 350 • Defrost pastry dough • Spread squash and carrots on a baking sheet and lightly drizzle with olive oil and season with salt and pepper. Lay 4 thyme sprigs over the top of the veggies. Bake for 20 minutes or until soft • Sauté onions with olive oil and salt and pepper. Add mushrooms, spinach and garlic and continue to sauté until soft. When done, take off heat and drain as much extra liquid as possible. • Toast Cashews in oven – 5-7 minutes checking often so they don’t burn. • Combine all ingredients (except carrots and pastry) in bowl and mix well. • Lay out the puff pastry and spread a layer of filling on top. Place the carrots horizontal to the bottom with some space between them.
    [Show full text]
  • Cheese and Onion Puffed Pies (AKA: Cheese and Onion Pasties)
    Cheese and Onion Puffed Pies (AKA: Cheese and Onion Pasties) Yield: Makes 6 Ingredients: 1 lb Yukon Gold Potatoes - peeled, quartered, and thin sliced ½ lb Extra Sharp ('Mature') Cheddar Cheese - grated ½ Cup Plain Crème Fraiche 2 Medium White Onions - quartered and sliced thin 1 Large clove Fresh Garlic - minced 2 Tbs Unsalted Butter - can substitute extra virgin olive oil if desired 1 tsp Fresh Rosemary Leaves - chopped Kosher Salt and Fresh Ground Black Pepper to taste 1 lb Frozen Puff Pastry - thawed 1 Egg - beaten Flour for dusting -OPTIONAL- 2 tsp Worcestershire Sauce 1 tsp English Mustard Preparation: 1) Preheat oven to 400ºF 2) Melt butter (or heat olive oil) in a large skillet over medium heat - Add onion and rosemary to the skillet and sauté until golden in color (apx 15-20 minutes) - DO NOT BURN; if the onions are cooking too fast, reduce the heat 3) While cooking the onions - Fill a medium pot with water and bring to a boil over high heat - Once boiling, add potato and cook until just tender (apx 4-5 minutes) - Remove from heat - Drain and return potatoes to pan and allow to cool for about 5 minutes 4) Add cheese, crème fraiche, garlic, and salt and pepper to taste (apx ¼ tsp salt and ⅛ tsp pepper) to the potatoes (add Worcestershire sauce and/or mustard if using) and gently fold everything together (BE GENTLE; you don't want to mash the potatoes) 5) Cut the pastry dough into 6 equal portions 6) Roll out each portion on a lightly floured surface into a 7 inch 'square' 7) Place one sixth of the potato/cheese mixture in the
    [Show full text]