Dessert Table Menu

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Dessert Table Menu CUPCAKES MINI COOKIES $2.95/each $9 to $15/dozen $33/dozen These are not custom cookies. We offer We have limited cupcake topper options that chocolate chip, chocolate walnut, pecan you may choose from... however you may bourbon, and sugar cookies with white royal customize the colors of these toppers. icing for $9/dz. We offer our breakfast blueberry for $12/dz and linzer for $15/dz. Minimum order of 2 dozen is required. MINI CUPCAKES $16.50/dozen Minimum order required is 2 dozen. SHAPED SUGAR COOKIES One dozen required for each flavor. $15/dozen Minimum order required is 2 dozen. FRENCH MACARONS $1.75/each $19.50/dozen MINI BROWNIE SQUARES If you want to mix and match colors and $15/dozen fillings we require a 4 dozen minimum order. Minimum order required is 2 dozen. 4” TARTS BROOKIES $5.00/each $3.75/each $55/dozen $40/dozen MINI BROOKIES GOURMET MARSHMALLOWS $20/dozen $15/dozen Minimum order required is 2 dozen. Minimum order required is 1 dozen. BANANA PUDDING SHOTS CAKE POPS $45 for 36 shots $2.50/each 36 shots is the minimum order required. $27.50/dozen $33/dozen *upside down We have limited cakepop decoration options PANNA COTTA SHOTS that you may choose from. However you may $33/2 dozen customize the colors of these decorations at an Minimum order required is 2 dozen. We additional cost. offer raspberry lemon and orange cream. COOKIES WEDDING CAKE $1.25/each Cakes start at $5-$7/slice depending on $13.75 to $27.50/dozen the design. Chocolate chip, chocolate chip walnut, Custom sugar toppers are an additional cost. pecan bourbon, cinnamon straws, palmiers, The largest cake we offer is a five-tier cake madeleines, walflours, breakfast blueberry, that serves around 138 people. We offer sheet vegan spice, and linzer. cakes as well. ***Delivery, Set-up, Break Down and Rental available for additional costs. WWW.MERELYSWEETS.COM .

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c h r i s t y J o r d a n southern plate classic comfort food that makes everyone feel like family southern plate classic comfort food that makes everyone feel like family c hristy Jordan with photography by jennifer davick WILLIAM MORROW An Imprint of HarperCollinsPublishers contents I n t r o d u c t I o n 00 summer days and family reunions 00 the cooler days of fall 00 christmas 00 springtime 00 family favorites 00 Acknowledgements 00 A p p e n d I x 00 I n d e x 00 summer days and family reunions nothing is more worthy of celebrating in the south than all of the family coming together as we do in the summer m onths. When I was a girl, we gathered at my Papa Reed’s farm each summer for the Reed Family Reunion. Ladies would arrive in their Sunday best, toting casserole dishes, cakes, and plate after plate of deviled eggs. Papa Reed would hitch his big red tractor to a huge flatbed trailer and pull it up alongside the house. Ladies would then cover that trailer in tablecloths and bed sheets before setting out the spread. The entire trailer would be filled to the brim, often times having to re arrange plates just to make room for our bounty. Jugs of sweet tea and lemonade would sit near the end along with a huge stack of sturdy paper plates. I tried not to be too obvious, but as everyone’s head was bowed for summer days and family reunions 00 grace, I’d look to see where Mama had set her Mandarin Orange cake and how close it was to the deviled eggs with “red stuff” sprinkled on top so recipes that I could make my beeline to the two things I wanted most that day.
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The Imperial African Cookery Book Recipes from English-Speaking Africa by Will Sellick
The Imperial African Cookery Book Recipes from English-speaking Africa by Will Sellick Featuring memories from Inkosi Dr Mangosuthu Buthelezi MP Adelaine Hain The Rt Hon Peter Hain MP Chenjerai Hove Lord Joffe CBE Dr Roger Leakey Prue Leith CBE Dame Monica Mason DBE HE Dr Festus Mogae Matthew Parris Rupert Pennant-Rea The Most Rev and Rt Hon John Sentamu Sylvester Stein “Tell me what you eat, and I will tell you what you are” Jean Anthelme Brillat-Savarin Contents Introduction British people in Africa Indigenous cookery African food overseas Zimbabwe, Zambia and Malawi Kenya, Uganda and Tanzania West Africa Mozambique and Angola South Africa, Botswana, Namibia, Swaziland and Lesotho Ingredients Fruits and vegetables Herbs and spices Herbs and spices Meat, fish, game and poultry Dry goods Equipment Provisions Culture and etiquette Soups, snacks, starters and savouries Chilled lime and avocado soup Sorrel soup Peanut soup Ground nut soup Butternut and apple soup Caldo verde (green kale soup) Mulligatawny soup Orange and tomato soup Green mielie soup Sugar bean soup Kebobs Pasteis de bacalhau Indian toast Boiled ostrich egg Hot smoked salmon on toast Kedgeree Ostrich egg cheese omelette Scotch woodcock Scotch toast Chopped or gehackte herring Beef biltong Tassal Pickled fish Bulawayo savoury Main courses Aubergine casserole with cheese Fish frikkadels Zambezi fish bobotie Lobster Thermidor Hake and slap chips Bean curry Banana curry Mauritian fish stew Gesmoorde vis (Smothered fish) Fish breyani Mozambique prawns Zanzibar fish stew L.M.
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Banana Pudding
BANANA PUDDING FROM CHEF AMELIA'S KITCHEN A NOTE FROM CHEF AMELIA: This is quick, easy, and so delicious! It's the perfect way to finish those early summer barbeques, and nobody will believe that there's no instant pudding mix! It's also the perfect dip for Oreos, if you're feeling adventurous! Be sure to also check out the recipe for homemade vanilla wafers! INGREDIENTS: For the pudding: 3 ½ cups whole milk 5 bananas, sliced ¾ cups granulated sugar ½ tablespoons cornstarch 1 teaspoon vanilla extract 7 egg yolks (save the whites!) For the meringue: 3 eggs whites ¼ cup powdered sugar INSTRUCTIONS: To make the pudding: 1. Bring milk to a simmer over medium heat. 2. Add the sugar, cornstarch, eggs, and vanilla. 3. Stir constantly until thickened. 4. Remove from heat and pour half into a 9x9 baking dish. 5. Shingle your sliced bananas, then layer with the second half of the pudding. 6. Top with your cooled vanilla wafers. 7. Spread meringue on top, and broil it for 2 minutes, rotating halfway through. You can also top with whipped cream but be sure you don't broil it! 8. Let cool for 20 minutes before eating. To make the meringue: 1. Beat egg whites until soft peaks form. 2. Add powdered sugar 1 tablespoon at a time while your mixer is running on high. 3. Continue beating until the meringue looks shiny and ribbony, almost like marshmallow fluff. 4. [If making first, set aside, until you’re ready to top the pudding.].
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Custom Menus Available to Fit Any of Your Catering Needs!
CUSTOM MENUS AVAILABLE TO FIT ANY OF YOUR CATERING NEEDS! Rx Catering DC Metro @RxCateringDC Order Online at www.RxCateringDC.co BREAKFAST Minimum 10 people BREAKFAST PLATTERS Assorted Croissants, Muffins, Cinnamon Rolls, and Danish accompanied with butter and jelly. $2.49/person SEASONAL FRESH FRUIT Fresh Fruit bar served with a strawberry yogurt dipping sauce. $3.49/person NEW YORK BAGEL BAR Warm bagels with assorted cream cheeses with butter and jelly. $2.49/person HEALTHY HEART STARTER Fresh fruit, assorted yogurts, granola topping, cereal and milk. $7.49/person ALL IN ONE BREAKFAST SANDWICH Fluffy scrambled eggs, American cheese, choice of bacon, sausage, turkey bacon, or turkey sausage, served on a croissant, bagel, and assorted wraps. $6.99/person CHEF’S BIG BREAKFAST Fluffy scrambled eggs, seasoned breakfast potatoes, warm biscuits with butter and jelly. Choice of two meats- bacon, sausage, turkey bacon, and turkey sausage. $10.49/person YOGURT PARFAIT $4.29/person ASSORTED YOGURTS AND GRANOLA $2.99/person CEREAL AND MILK $3.99/person JAVA BOX Choose from a variety of flavored regular or decaf coffees. Each box includes sweetner, half & half and cups. $18.00 Gluten free and vegan options available for additional charge. COLD LUNCH Minimum 10 people ASSORTED SANDWICH PLATTER Your choice of freshly shaved deli meats turkey, ham, roast beef or compound salad which consist of smoked chicken salad, tuna salad or egg salad. Cheeses to include a choice of American, cheddar, or swiss, served on focaccia, croissant, or wrap with chips. $8.29/person THE WORKS PLATTER Assorted sandwich tray, chips, cookies, fruit and beverages.
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Sweet Treats Around the World This Page Intentionally Left Blank
www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
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Scallions $3 $7 BRUNSWICK STEW $5 $8 CRAB CROQUETTES
ForFor di dining room & patio PLEASE PRACTICE seating, please USE PROPER SOCIAL ORDER & PAY BY PHONE. DISTANCING & For full service, WEAR YOUR MASK UNTIL grab a seat at the YOU ARE SEATED! bar! Check out our bodega! Southern BBQ Shrimp, 2 Beef Ribs, ½ lb Brisket, CORNBREAD whipped honey butter $4 Spare Ribs (2), ½ lb Pulled Pork, 3 Jumbo Wings, Onion Rings, Texas Toast (3) scallions DEVILED EGGS $3 PIMENTO CHEESE red pepper jelly $7 BRUNSWICK STEW $5 OYSTERS ON THE HALF SHELL (Minimum of 6) PORK RINDS buffalo & blue cheese $8 OLDE SALTS, VA $1.75ea RIGBY ISLAND, VA $1.50ea CRAB CROQUETTES (3) remoulade $12 BAGS TO GO! SOUTHERN TAMALES $7 25CT OLDE SALTS OYSTERS+SHUCKER $38 5 cornbread muffins stuffed with smoked pork, honey butter COBB SALAD $7 OYSTER SHOOTER $8 choya yuzu sake, citrus granita, wasabi tobiko Tucker Farms mixed greens, cherry tomato, radish, carrot, red onion, egg, bacon, house ranch PEEL+EAT SHRIMP GA wild caught & served chilled half lb $14 (HICKORY & OAK) FISH N CHIPS $18 SHRIMP & GRITS $19 SMOKED WINGS (8 pieces) $10 fried cod, fries, slaw, andouille pork sausage, smoked (HICKORY & OAK) tartar, lemon tomato gravy, serrano pepper, gouda grits 4PC SPARE RIB $9 RIB TIPS (8oz) signature bourbon sauce $9 AVAILABLE SAT 11-4pm & SUN 11-6pm PULLED PORK half lb $11 full lb $18 BISCUIT SANDWICHES (all eggs are scrambled) PULLED PORK SANDWICH fries $11 EGG & CHEESE $4 BACON, EGG & CHEESE $5 (CHERRY & HICKORY) TURKEY MELT $9 SLICED BRISKET half lb $14 full lb $28 3 cheese blend, caramelized sweet onions, sourdough TURKEY SAUSAGE
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NEW Catering Menu
Catering Menu Catering packages All packages are priced per person. You are welcome to add anything you want to a package at an a la carte price. brunchaholic $15 per person Specialty flavored biscuits with flavored butter and jam Choose 2 sandwiches: Choose 2 sides: Choose 2 desserts: Well Bless Your Heart Tater Tot Casserole Biscuit Bread Pudding Dirty Devil Green Bean Casserole Biscuit Strawberry Heaven's to Betsy Fried Green Tomatoes Shortcake Honey Hush Collared Greans Banana Pudding Great Balls of Fire Mac N Cheese Biscuit French Toast High Heaven Coleslaw Butterballs (with chocolate When Pigs Fly gravy and caramel) L et's get br unched up $12 per person Choose 2 sandwiches: Choose 2 sides: Choose 1 dessert: Dirty Devil Tater Tot Casserole Biscuit Bread Pudding Heaven's to Betsy Green Bean Casserole Biscuit Strawberry Honey Hush Fried Green Tomatoes Shortcake Great Balls of Fire Collared Greans Banana Pudding High Heaven Mac N Cheese Biscuit French Toast Coleslaw Butterballs (with chocolate gravy and caramel) brunch bru nch baby $8 per person Choose 1 sandwich: Choose 1 side: Choose 1 dessert: Honey Hush Tater Tot Casserole Biscuit Bread Pudding High Heaven Green Bean Casserole Biscuit Strawberry Heaven's to Betsy Fried Green Tomatoes Shortcake Collared Greans Banana Pudding Mac N Cheese Coleslaw Biscuit Flight $60 Desserts Serves 15-20 Pan of Strawberry Shortcake $35 Includes: Biscuit Bread Pudding $35 Choose 2: Sausage Gravy , Pepper Banana Pudding $35 Gravy, and Chocolate Gravy Biscuit French Toast Casserole $35 24 biscuits Butterballs
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Appetizers Soups & Salads
Appetizers 1. Gỏi cuốn – Fresh Shrimp Roll (2 rolls per order) …………………………………………….….. $5.50 Chicken, shrimp, lettuce, bean sprouts, cilantro (or mint leaves) and rice vermicelli wrapped in steamed rice paper. Served cold with peanut sauce. 2. Chả giò – Dalat’s Eggroll (2 rolls per order) …………………………………….……………….. $5.50 Deep-fried spring roll which is filled with chicken, thin transparent noodles, black mushrooms, shredded cabbages and carrots. Served with Vietnamese sweet and sour dipping sauce . 3. Cánh gà chiên sả, mật ong – Dalat Chicken Wings …………………...………....………………. $8.50 Dalat-style lemongrass & honey chicken wings. Served with sweet & spicy sauce (5 pieces) 3B . Mực rang muối – Chilli Salted Squid …….……………………….…...………....………………. $8.95 Garlic, Chilli & Pepper Salted Squid with Jalapeño, chopped head lettuce, bell pepper, onions & cilantro . 4. Bánh cuốn chả lụa – Dalat Ravioli ……………….………………………………….…….…….… $8.50 Vietnamese Ravioli stuffed with chicken, black mushrooms & onions topped with sliced Vietnamese pork loaf, cucumber, bean sprouts & fried onions. Served with Vietnamese sweet and sour sauce . Soups & Salads Cup Bowl (12 oz) (24 oz) 5. Canh gà – Chicken Vegetables Soup ………...………………………………….…........ $4.95 $6.95 A clear chicken broth soup with shredded chicken and mixed vegetables . 7. Canh chua tôm – Hot & Sour Shrimp Soup …………………………….….….….. $6.25 $8.95 Spicy & Sour soup of shrimp, pineapple chunks, tomatoes, bean sprouts & celery to ppe d with fried garlic. 8. Gỏi gà xé Phay – Shredded Chicken Salad ...…..…....………………………..…………...……… $7.95 A salad of shredded chicken & cabbage, grated carrot, cilantro (or mint leaves) tossed with Vietnamese styled dressing and topped with crushed peanut. 9. Gỏi tôm thịt – Papaya Salad ………………….…………………………….…….………..………. $9.25 A salad with shrimp, shredded chicken or pork, grated green papaya (seasonal), carrots and cilantro topped with crushed roasted peanuts.
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AFTER DINNER a Restaurant by Scott Conant DESSERT AMARO LIST
AFTER DINNER A Restaurant By Scott Conant DESSERT AMARO LIST SALTED CARAMEL BUDINO $11 AMARO LUCANO $12 gianduja crumble & whipped cream artemisia absinthium, bitter orange, aloe, cinnamon TIRAMISU “AFFOGATO” $11 mascarpone mousse, espresso & vanilla gelato VITTONE AMARO DEL SOLE $10 cherry cola, root beer, caramel cream STICKY TOFFEE BANANA PUDDING $11 cookie crunch & coffee cardamom gelato AVERNA AMARO $12 alpine herbs, pepper, mint cream, chocolate MASCARPONE CHEESECAKE $11 AMARO NONINO QUINTESSATIA $15 huckleberries & spiced streusel orange zest, bitter orange marmalade, thyme PEAR CROSTATA $11 BRAULIO AMARO $12 poached pears & crème fraîche gelato chicory, dried figs, eucalyptus, smoky mocha BASIL CHOCOLATE MOUSSE $11 FORO AMARO SPECIALE $12 almond dacquoise & luxardo cherry gelato citrus fruits, dried herbs, burnt sugar VARNELLI AMARO DELL’ERBORISTA $14 rhubarb, sandalwood, honey, sultana COFFEE & TEA CYNAR RICETTA $10 medicinal bark & herbs, chestnut honey, LEMON VERBENA $5 wormwood tea large leaves with an intense lemon flavor DON CICCIO AMARO DELLE SIRENE $14 EARL GREY $5 cardamom, cinnamon, anise, rhubarb Estate Ceylon tea scented with bergamot FERNET-BRANCA $12 JASMINE PEARLS $5 chamomile, cardamom, aloe, saffron classic scented Chinese green tea PHOENIX HONEY $5 richly fragrant, woody-floral oolong AFTER THOUGHTS ILLY ESPRESSO $4 MASSO SGROPPINO $14 mvp lemon berry vodka, italicus rosolio di CAPPUCCINO $4 bergamotto, fresh lime sour, rosa regale brachetto d’ Acqui, berry sorbet LATTE $4 BUONA NOTTE $14 MACCHIATO $4 sia scotch, averna amaro, torani chocolate milano, illy espresso AMERICANO $4.
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The Carrollton, Georgia, Kitchen of Ms. Sandy Pollard Is Always Filled with the Inviting Smells of Traditional Southern Cuisine
The Carrollton, Georgia, kitchen of Ms. Sandy Pollard is always filled with the inviting smells of traditional Southern cuisine. Unlike most contemporary mothers and grandmothers on the go Ms. Pollard continues to cook regional favorites. Sandy is enrolled as a graduate student at the local university, and she successfully balances the demands of her busy class schedule with her personal chef service as well as an active church membership. Overtime, Pollard has mastered the art of baking “light and fluffy” biscuits and adapted to perfection her ex-husband’s family tea cake recipe. Although the convenience of modern restaurants, groceries and bakeries have altered the diets of many Southerners Ms. Pollard continues to observe tradition by cooking the “old Fashioned way.” Sandy Pollard believes the extra time required to bake homemade southern foods like pound cake and banana pudding produces a delicious tangible product, but also an unspoken message of love that nourishes the soul. Interview of Sandy Pollard 31 March 2003 Interviewed by Demetrius Weaver, Ricky Hall University Oral History Project Center for Public History Transcription by Demetrius Weaver Transcription finished by Helen Chambers, July 2003 DW: Oh, ok. Alright and uhm, can you describe how you would eat biscuits so to speak, with jam or jelly or . .? Sp: Well you always have to have butter as far as I am concerned, a biscuit is wasted if it does not have butter on it. [Laughs] And I don’t mean margin, I mean real butter cause, we, it had to be, uhm, I generally split my biscuit with a knife spread it with butter and then put either honey or homemade jelly cause my mother makes real good jelly or uhm, sorghum too.
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Recipe Index June 2015
! Recipe Index Using the index: If you want to reach a section quickly you can press the apple/command/ control button and F, this will bring up a search – you can search for the code below to find what !you need. For example if you want to get to the cakes section search for F1.3 ! F9. Pies and tarts F1. Baking, sweets and desserts F9.1 savoury F1.1 Biscuits and Cookies F9.2 sweet F1.2 Bread and Buns ! F1.3 Cakes F10. Pizza F1.4 Cheesecakes ! F1.5 Chocolate F11. Rice F1.6 Custards, soufflés, trifles + others F11.1 Risotto F1.7 Fruit ! F1.8 Ice cream, lollies and sorbet F12. Salads F1.9 Meringues ! F1.10 Muffins, Scones and Teacakes F13. Seafood F1.11 Puddings F13.1 Clams F1.12 Slices F13.2 Cod F1.13 Sweets, chocolates and others F13.3 Crab ! F13.4 Fish F2. Breakfast F13.5 Haddock ! F13.6 Mackerel F3. Canapés, nibbles, snacks, sides F13.7 Monkfish ! F13.8 Mussels F4. Condiments and sauces F13.9 Prawns F4.1 Dressings F13.10 Salmon F4.2 Mayonnaises, gravies, curry pastes, F13.11 Scallops stuffing F13.12 Sea bass F4.3 Pickles, chutneys, jams, jellies and F13.13 Shellfish relishes, Stocks and sweet/savoury sauces F13.14 Smoked fish ! F13.15 Squid and cuttlefish F5. Dairy and eggs F13.16 Trout F5.1 Cheese F13.17 Tuna F5.2 Eggs F13.18 Misc Seafood F5.3 Omelettes ! F5.4 Savoury pancakes ! !F5.5 Sweet pancakes !F14. Soup F6. Drinks F15.Vegetable/vegetarian dishes ! F15.1 Mixed vegetable dishes F7.
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