ADMINISTRATIVE STAFF February of Each Year Is the Great American Pie

Total Page:16

File Type:pdf, Size:1020Kb

ADMINISTRATIVE STAFF February of Each Year Is the Great American Pie ADMINISTRATIVE STAFF LINDA JOHNSON Executive Director [email protected] JULIE DIDION Community Relations Director 5020 Ryan Rd, Toledo, OH 43614 P: 419-389-0800 F: 419-389-0819 FEBRUARY 2021 [email protected] KRYSTAL ADKINS Resident Care Coordinator [email protected] JENNIFER DAZELL Since we can’t gather in person, we're Business Office Manager February of each year is the Great [email protected] asking family bakers to send us your American Pie Month. Look it up. It's true. prettiest pie on Feb 19th by 12:00 for our Pies have been around for thousands of JODI KIMBALL Tastes Like Home Pie Baking Contest! Activity Director years. In Ancient Egypt bakers used to fill Please share your story: [email protected] bread dough with honey, fruit, and nuts 1. What’s your connection to your pastry? and serve it to the Pharaoh. There are 2. Is it a family recipe? or something new? KILEY CULKOWSKI drawings depicting this on the tomb walls Dining Room Manager Send us some pictures too: [email protected] of Ramses II. 1. An overhead beauty shot of your pie The first pie eciper was published 2. A shot of you with the pie you made ELLEN MATTESON thousands of years ago on a tablet by the 3. Your pie in action: Maybe it's you or Housekeeping Romans and was for a rye-crusted goat your kids eating pie, or a messy cheese and honey pie. countertop, or your favorite cookbook! PETE MOLINA The first pie ot be eaten in the United 1st Ribbon, $50 Maintenance States was in 1620, when the pilgrims 2nd Ribbon, $25 brought their favorite family pie recipes 3rd Ribbon, $10 with them to America. These were Pie Contest Rules: English-style, meat-based recipes. 1. This contest is open to bakers of all ages! 2. Pies must be entered in the name of the The first pumpkin pie was ecorr ded in a resident family who made it. cookbook in 1675 and became popular in 3. Each Pie must be made from scratch and the 1800s. It’s our love for a sweet-tasting based in a 9” – 10” pie plate/pan. Each pie pie that makes an American pie must include a cover. You may not use pre- distinctive, and over the years it has made store-bought crust. become woven into our culture as a Judging by Residents at 2:00pm: symbol of tradition and the home. This is Each pie will be judged on the following, out of 25 possible points. The pie receiving the highest backed up by the fact that July 4, our total numerical value is the winner. nation’s birthday, is one of the most 1. Overall Appearance – points 1-5 popular days to bake and eat pie. 2. Crust – Color, Texture, Doneness – points 1-5 By 1990 our love for pied had blossomed 3. Filling – Consistency, Doneness – points 1-5 so much that the Great American Pie 4. Flavor – points 1-5 Month was declared to be February. 5. Creativity – points 1-5 Test Your Pie-Q How well do you know your pie trivia? Here, 10 questions to test your knowledge of pie baking, pie eating, pie history and famous pies in film, television, music and politics. 1. Approximately how much do Americans spend on supermarket pies each year? A. $260 million C. $2.3 billion B. $700 million D. $1.1 trillion At one time everything baked in a oven 2. What portion of Americans admit to having was pie. The earliest ovens were actually eaten an entire pie by themselves? A. 1 in 2 C. 1 in 10 large clay pots were fire was burned inside B. 1 in 5 D. 1 in 19 to heat them. Bread was baked in flat 3. Which of the following delicious fats is cakes on hot hearthstones. Meat was Due to the hard crust, between the 13th thought to maximize a pie crust's flakiness? cooked directly exposed to fire on spits or and 16th centuries, many pies held live A. Leaf lard C. Beef tallow over hot coals. birds, frogs and other small creatures, B. Duck fat D. Butter The problem of cooking meat this way is even dwarfs and sometimes a small 4. Which film eaturf es the first-known cinematic instance of a pie-in-the-face gag? that the thing got burnt. The tasty juices orchestra. These were contained inside the pie to emerge to enliven royal feasts A. Berlin Wintergarten Novelty Program (1895) dripped away and the meat was tough and B. Mr. Flip (1909) dry. They got around this problem by with entertainment. C. Duck Soup (1933) wrapping the meat with leaves or mud to D. The Great Race (1965) Sing a Song of Sixpence preserve the juices. Since dough seem like 5. On The Simpsons, what type of pie lures Sing a song of sixpence, clay or wet mud, they wrapped the meat Homer into a rope trap? a pocket full of rye; A. Pumpkin pie C. "Floor pie" with dough made from flour and water ot Four and twenty blackbirds B. Donut pie D. Mincemeat pie preserve the meat juices and prevent baked in a pie. 6. Which person has not been the victim of a burning. This created the primitive juicy public pie-ing? When the pie was opened, Pie Idioms meat pie. A. Ann Coulter C. Julian Assange the birds began to sing, 1. As Easy As Pie The crust of this medieval pie formed B. Bill Gates D. Andy Warhol Wasn't that a dainty dish Meaning: something that is easy or simple. like a baking dish. This serve for hundreds 7. Which of the following is not an actual song? to set before the king? A. "Pie on the Sly" by Prince 2. As Sweet As Pie of years as the only form of baking B. "Flaming Pie" by Paul McCartney Meaning: used to describe a person that is very container for cooking over a fire or in a fire How in the world did they do this? Well in C. "Promises Like Pie-Crust" by Carla Bruni kind or friendly. oven. Thus the meaning everything was medieval times the way they made pie D. "Slice of Your Pie" by Motley Crüe 3. A Piece Of The Pie E. "Goodbye Pork Pie Hat" by Charles Mingus baked in a pie. crusts was a little different than in present Meaning: a part of something bigger. To divide 8. What is the filling specified in the oldest pie something up. The crust to these medieval pies served time. The crust was thick, and could be other functions. It acted as a carrying and recipe on record, which dates to the second 4. As American As Pie baked first, and would rise forming a pot, century B.C.? storage container. By excluding air from Meaning: used to someone or something that is hence the term "pot pie." The lid would be A. Strawberry and rhubarb American or something that is indicative of the its host, it help preserve the filling of meat removed from the pie, and the birds would B. Goat cheese and honey American lifestyle. or vegetables. then be set inside, the lid put back on, and C. Lamb and thyme 5. To Have A Finger In Every Pie D. Figs and pears These medieval early pie crusts were Meaning: a person that is involved in many then this wildly entertaining dish placed 9. Which of the following terms does not called coffins. It sounds badoda t y. It before the host of the party. different activities. conveys the contents were dead. In fact describe a variety of pie? So these birds were not actually cooked A. Pasty C. Bedforshire clanger 6. Promises Are Like Pie Crust the word originally meant a basket or box. in the pie. Cooks would get quite B. Coulibiac D. Fleischkuekle Meaning: Promises are easy to make, but they are also just as easy to break. This term was used first ot describe a competitive at feasts, and try to outdo Answers: 1-B; 2-B; 3-D; 4-B; 5-C; 6-C; 7-A; 8-B; Do you know any others? pastry casket of food before it came to other lords and ladies' cooks. 9-Trick question—these are all pies. refer to the funeral session. African American History Month Pie Making Tips The Library of Congress, National Here are some great tips when baking a Archives and Records Administration, pie from the experts at the American Pie National Endowment for the Humanities, Council: National Gallery of Art, National Park 1. Read the recipe in its entirety before Service, Smithsonian Institution and United beginning. Make sure you have all of the States Holocaust Memorial Museum join in ingredients and utensils and that you paying tribute to the generations of African understand all of the directions. Many Americans who struggled with adversity to mistakes have been made skipping steps. achieve full citizenship in American society. 2. Cold ingredients are essential to making The Full Snow Moon As a Harvard-trained historian, Carter G. What is Pie and what is Not Pie? a great pie crust It even helps to have cold Got your snow shovels ready? Woodson, believed that truth could not be Believe it or not a concise definition bowls and utensils. In addition, be sure to February’s Full Snow Moon rises on the denied and that reason would prevail over for pie does not exist that everyone agrees chill the dough for at least an hour before night of February 26th and peaks in the prejudice.
Recommended publications
  • Pork Pie Recipe Roll the Remaining Dough to a Large Rectangle, 3Mm / ⅛ Inch Thick
    Pork Pie Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round cutter cut circles from the dough, 12 if Makes 12 Takes 1 hour possible. • Butter or lard, for greasing Using a palette knife, lift eh shapes into the • 1 quantity of gluten-free hot water crust holes of the muffin tray and push the pastry in pastry with fingers. • Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm / • 1 egg, beaten 3in round cutter cut out 12 circles for lids. For the Filling • 500g/18oz pork mince (ground pork) Next, add the pork filling to the cases , about • 100g/ 3½oz smoked streaky bacon, diced a tablespoon for each case. Brush the edges • 3 tsp dried sage of the pastry with beaten egg and place the • 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush • ½ tsp salt each pie with beaten egg. Make a small hole • ½ tsp black pepper in the top of each lid. Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until golden brown. Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with chutney and enjoy hot or cold. fridge and preheat oven to 200ºC fan / 220ºC / 425ºF Flour your work surface and rolling pin.
    [Show full text]
  • Waddesdon Manor Pork Pie
    Waddesdon Manor Pork Pie Ingredients Hot Water Pastry 200ml water 75g butter 75g lard 450g plain flour, sifted 1 pinch salt 1 egg, beaten 1 teaspoon vegetable oil (or rapeseed oil) Pork Filling ½ kg pork mince 1 large clove of garlic, crushed Pinch mixed herbs Pinch black pepper Pinch salt 1 small white onion, finely diced 100g bacon, chopped Jelly 3 gelatine leaves 250ml chicken stock Salt and pepper to taste Method For the filling Mix all the pork filling in a bowl and season. Use a frying pan to cook off a small amount and taste. Add more of any ingredients to season to your taste. Cook the rest. Put into the fridge. For the pastry Put the water, butter, and lard into a saucepan and gently heat to melt both the butter and the lard. Then bring to a gentle boil. Put the flour into a large heatproof bowl and add the salt and the egg. Mix together with a knife. Add the hot fat and water mixture and combine thoroughly. Tip the dough onto a lightly floured work surface and knead for 10 mins or until it becomes smooth and silky. Take a small jam jar and cover the outside with a light layer of oil. Cut 1/3 of the pastry off and wrap and put to the side. Roll the remaining 2/3 to ¼ inch thick. Cut a 6-inch circle and lay over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin.
    [Show full text]
  • What We Stock All Items Subject to Availability and Price Change at Any Point
    What we stock all items subject to availability and price change at any point Dry Aged Longhorn Beef Fillet Steak £45.00 KG/Kilogram Rump £19.95 KG/Kilogram Sirloin £28.99 KG/Kilogram Feather £21.99 KG/Kilogram Rib Eye £30.00 KG/Kilogram Minute £21.99 KG/Kilogram Topside £13.15 KG/Kilogram Top Rump £14.99 KG/Kilogram Fore Rib £18.99 KG/Kilogram Brisket £10.00 KG/Kilogram Thick Rib £11.99 KG/Kilogram Silverside £11.55 KG/Kilogram Tomahawk £21.99 KG/Kilogram Braise Steak £10.99 KG/Kilogram Dice £9.75 KG/Kilogram Mince £9.75 KG/Kilogram Oxtail £9.95 KG/Kilogram Osso Bucco £9.95 KG/Kilogram French Trimmed Forerib £25.00 KG/Kilogram Beef Heart £5.99 KG/Kilogram Picanha £22.99 KG/Kilogram Ox Kidney £6.99 KG/Kilogram Brisket On The Bone £8.99 KG/Kilogram Shin £9.99 KG/Kilogram Flat Rib £8.99 KG/Kilogram Fillet Tail £24.50 KG/Kilogram Tongue £6.99 KG/Kilogram T Bone £28.99 KG/Kilogram Rolled Sirloin Joint £28.99 KG/Kilogram Cote De Beof £22.99 KG/Kilogram Skirt £12.99 KG/Kilogram Hanger Steak £19.99 KG/Kilogram Beef Meatballs £9.50 KG/Kilogram Fillet Centre Cut £55.00 KG/Kilogram Lamb Lamb loin chop £14.99 KG/Kilogram B/Rolled Loin Lamb NoiseWe £25.00 KG/Kilogram Fillet End Leg Lamb £16.99 KG/Kilogram Boneless Leg Lamb £14.50 KG/Kilogram Rack Of Lamb £24.00 KG/Kilogram Lamb Leg Shank £13.99 KG/Kilogram Lamb Boned And Rolled Leg £16.99 KG/Kilogram Boned And Rolled Lamb Shoulder £12.99 KG/Kilogram Boned And Rolled Breast £6.99 KG/Kilogram Lamb Cutlets £13.99 KG/Kilogram Lamb Leg Steaks £21.99 KG/Kilogram Lamb Mince £12.99 KG/Kilogram Lean Lamb Dice
    [Show full text]
  • Sales@Coldchoicefoods
    www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
    [Show full text]
  • Fall Flavor Weekend Recipes 2017
    Fall Flavor Weekend Recipes 2017 These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible. To Stew a Rump of Beef Having boiled it till it is a little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-mar- joram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover in close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to the table. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 70 To Stew Pears Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill [1/2 cup] of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough.
    [Show full text]
  • Our Homemade Pies on the Side
    JUST A LITTLE BIT . OUR HOMEMADE PIES ON THE SIDE Vegetable Fritters (G) (V) (D) AED 28 All pies served with English thick cut chips, mushy peas and gravy Garlic Bread (G) (D) (V) AED 22 Zucchini, eggplant, onion rings, potato, cheddar cheese, Topped with cheddar cheese sour cream and spicy tomato relish Cottage pie (G) (D AED 52 Green Salad (V) AED 22 Crispy Calamari (G) AED 37 Beef, vegetables, rich gravy topped with mashed potatoes Cherry tomatoes, balsamic vinaigrette Lime mayonnaise Chicken Mushroom Pie (G) (D) AED 54 Mashed Potato (V) (D) AED 22 Poached Chicken Salad (D) AED 44 Braised chicken, button mushrooms, onion and velouté Topped with mushroom and cheese Poached chicken, turkey or pork bacon, mix green, Cornish Pasty (G) (D) AED 54 avocado, cheese, tomato and spring onion dressing Beef, potato, swede, onion, carrot and peas Sauteed Mushrooms AED 22 Ploughman’s platter (suitable for 2) (P) (G) (D) AED 79 Pepper Steak (G) (D) AED 56 Seasonal Mixed Vegetables AED 22 Cottage loaf bread, cheddar and stilton cheese, Peppered steak, onion with thick peppered gravy pork ham, pork pie, scotch egg, piccalilli, Thick Cut Fries (V) AED 22 branston pickle, brown pickled onions Homemade tomato chutney A LITTLE SUGAR . SANDWICHES AND BURGERS THE MAIN EVENT All served with malt vinegar English thick cut chips and coleslaw Roast Cornish Chicken (P) (D) AED 88 Apple and Rhubarb Crumble (G) (D) AED 38 Homemade crumble and English clotted cream Turkey or pork bacon wrapped, braised leek ,mushrooms, Red Leicester Cheese (G) (D) (V) AED 34 mashed
    [Show full text]
  • Britainís Best Butchers Shop
    InspirationInspirationInspirationInspirationInspiration from Britainís Best Butchers Shop Welcome to InspirationInspiration Since we were awarded the coveted accolade of Britain’s Best Butchers Shop in 2011 many customers - old and new ë- have asked us about the business, what we do and what we sell. As a result we have prepared this booklet. It tells you a little about our family business, where our meat comes from, and how we ensure quality right from the farm to your plate. Inspiration..Inspiration... ...with Beef page 4 & 5 We trust it will provide you with ...with Lamb page 6 & 7 some ideas ~ and inspiration! ...with Pork page 8 & 9 Royston Hine ...with Poultry page 10 & 11 ...with Sausages page 12 & 13 & Bacon Philip Cripps . í..with Veal, Game page 14 & 15 DIRECTORS & Offal ...with Hot Pies, Pasties West Berkshire Council Food & Hygiene Rating page 16 & 17 & Quiches ...with Cold Cuts, Pies *****EXCELLENT page 18 & Pates Full Member of the ...with Eggs page 19 National Federation & Extras! of Meat & Food Traders ...with Entertaining page 20 & 21 Our thanks to meat industry organisations EBLEX and BPEX for permission to use some of their images within this publication ...Over the Decades page 23 & 23 Traditional, local, trustworthy... Greenís meat and poultry comes from farms well known to us, often for decades. The majority are in the counties of Berkshire, Oxfordshire, and Hampshire. The farms adhere to strict codes of feed, husbandry, and animal welfare. Some have subscribed to the Soil Association. In short, using Greenís, with an established professional record and reputation, ensures that customers receive safe, high quality, and tasty meat.
    [Show full text]
  • It's All About the Pastry…. Pies, Pasties & More
    IT’S ALL ABOUT THE PASTRY…. PIES, PASTIES & MORE Our pork pies use traditional hot water crust pastry, shortcrust pastry in all our pies & pasties & quiches (unless stated), & puff pastry for sausage rolls & slices. For our vegetarian products, our pastry does not contain animal fats. We use a low salt gravy in all our beef pies. Individual pies – 9cm diameter. Sharing or Large pies – 14cm. THE PORK PIE – the pie that started PROPER PIES. AVAILABLE LARGE (600G+) & SMALL BEEF PIES LARGE: 7.50€ Individual pies – 3.20€ - or sharing pies – 7.80€ SMALL: 3.50€ STEAK STEAK & KIDNEY SPECIAL EDITION PORK PIES MEAT & POTATO Available as a large pie MINCE BEEF & ONION SPECIAL EDITION PIES PORK & BLACK PUDDING PIE: 8€ SCOTCH (hot water crust pastry) Sharing pies….to share or not to share? GALA PIE – pork pie & boiled egg: 7.80€ BEEF STEW: 8€ Also available as GALA LOAF: 18.50€ BEEF & BLUE CHEESE: 8.70€ CHICKEN PIES BEEF & CORFU BREWERY DARK (RED) BEER: 8.70€ Individual pies – 3€ - or sharing pies – 7.50€ ROASTED VEGETABLE: 8€ VEGETARIAN CREAMY CHICKEN CREAMY VEGETABLE PIE: 3€ CHICKEN & BACON VEGETARIAN ROLL: 1.50€ CHICKEN & MUSHROOM CHEESE & ONION SLICE: 2.50€ CHICKEN & LEEK ROASTED VEGETABLE PIE: 8€ CHICKEN BALTI QUICHES 10 inch, from 9€, depending on filling…. PUDDINGS ADD MEAT, FISH, VEGETABLES, CHEESE…. Suet pastry, ready steamed – 4€ STEAK STEAK & KIDNEY PASTIES, SAUSAGE ROLLS & MORE AND WHY NOT TRY….. WEST COUNTRY PASTY (Cornish-style): 3€ OUR SPICY PICKLED ONIONS – great with BREAKFAST PIE (sausage & Heinz beans): 3€ our Pork Pies, Sliced Ham, Quiche…. CHEESE & ONION SLICE: 2.50€ Approximate net weight: 300g SAUSAGE ROLL: 1.50€ 3€ PER JAR SCOTCH EGG: 2.50€ .
    [Show full text]
  • Perfect Pork Pie by Andrew Dixon
    Perfect Pork Pie By Andrew Dixon Serves Prep time Cook time Chill time Total time 4-6 1.5 hrs 1.5 hr At least 1 hr Approx 4-5 hr Chef Skills: Pie and pastry making Ingredients for the pastry Equipment ● 290g plain flour ● Mixing bowls ● 100g lard ● Pie moulds ● 110ml water ● Pastry brush ● Pan for jelly Ingredients for filling ● Funnel ● ● 200g minced pork shoulder Rolling pin ● 25g minced pork belly ● 25g chopped pork belly Note: ingredient quantities may ● 50g smoked pancetta lardons vary depending on the size of ● ½ tsp ground mace your pie mould. We used a ● 1 tsp ground nutmeg 12cm diameter deep pie dish. ● 2 tbsp fresh chopped sage ● 2 tsp fresh chopped thyme ● 1 tsp salt Before you click play ● 1 tsp ground white pepper ● Butter for greasing the pie ● Get out all equipment & moulds weigh all ingredients ● Chop the sage and Ingredients for the pork pie jelly thyme ● 1 egg and 5ml milk beaten together to make egg wash ● 2 gelatin leaf ● 150ml chicken stock 1 of 4 - Next Perfect Pork Pie By Andrew Dixon Step one: making the filling 1. Place all the ingredients for the filling into a large bowl and mix well with your hands. Place into the fridge to chill until needed later. Step two: making the pastry 1. Before making the pastry, grease the mould for the pie with butter. 2. Place the flour in a large bowl. Place the lard and water into a small pan and heat gently until the lard melts. 3. Once the lard has melted, work quickly to gradually add the liquid to the flour whilst stirring.
    [Show full text]
  • All Day Breakfast , Pairings & Platters, Pub Classics and Desserts
    Food All day breakfast , pairings & platters, pub classics and desserts. All Day Breakfast 15 All Day Breakfast * Picture is for illustration purpose only. Irish Fry Up | $21 White pudding, Irish Pork sausage, Irish thick cut back bacon, eggs, mushrooms, baked beans, grilled tomato, fried bread and unsalted butter. All prices quoted are nett. Soup 17 Soup * Picture is for illustration purpose only. Morel Mushroom Soup | $15 A creamy soup of Morel, Cepes and Button mushrooms. Served with a homemade Brioche bun and unsalted butter. All prices quoted are nett. Pairings & Platters 19 Pairings & Platters Exciting new multi-sized platters will keep your bums in your seats and your glasses full. Here, Here...! 20 Pairings & Platters * Pictures are for illustration purposes only. ST.PADDY’S PLATTERS SANDWICH $22 Spuddy Platter (Small) $32 The sandwich comes with A choice of 1 warm or cold protein (100g), 2 slices of fresh homebaked 1 vegetable (60g), 1 starch and 1 type of dairy (30g). Farmer’s bread, lettuce, onions and tomatoes. Served with either Boxty Platter (Medium) $60 fries or vegetable of the day. A choice of 2 warm or cold protein (200g), 2 vegetable (120g), 2 starch and 2 types of dairy (60g). Step 1 : Choose 1 dairy (30g) The Murphy Clan Platter (Large) $90 Step 2 : Choose 1 protein (100g) A choice of 3 warm or cold protein (300g), 3 vegetable (180g), 3 starch and 2 types of dairy (90g). SUGGESTED PLATTER: Add pickled onions, gherkins or Ploughman’s Salad $28 crackers to platters for free! Veal brisket, 3 cheese, farmer’s bread, piccalilli, pickled onions and gherkins.
    [Show full text]
  • Christmas Order Form
    Christmas Order Form Latest order date: December 16th 2020 Locally Farmed Pork, Beef & Lamb Award-Winning Pies & Sausages Free-Range Poultry & Game High Quality Charcuterie & Cheeses 2 Market Street, Kirkby Lonsdale /dalestraditionalbutchers @dalesbutchers e: [email protected] t: 015242 71278 dalesbutchers.co.uk Beef £ per kg Quantity Lamb £ per kg Quantity Topside 16.98 Leg (bone in) 14.18 Silverside 13.98 Leg (boned & rolled) 15.98 Sirloin Steak 33.98 Shoulder Fillet 16.98 Sirloin (boned & rolled) 30.98 Loin Chops 19.98 Sirloin (on the bone) 25.98 Cutlets 19.58 Rump Steak 19.98 Noisettes 29.98 Fillet (full - minimum 2kg) 43.98 Crown Roast 25.98 Fillet Steak 48.00 Shoulder (bone in) 9.58 Rib-Eye Steak 33.98 Shoulder (boned & rolled) 11.38 Braising Steak 13.98 Minced 11.98 Stewing Steak 11.98 Diced 14.98 Minced Steak 9.98 French Trimmed Rack 28.98 Rib (boned & rolled) 26.98 Poultry £ per kg Quantity Rib (on the bone) 22.98 White Turkey 10.98 Brisket 10.78 Free-Range Bronze Turkey 12.48 Pork £ per kg Quantity Boneless Turkey Breast 19.98 Pork Steaks 12.98 Turkey Crown (on the bone) 16.98 Leg (boned & rolled) 9.98 Packington Free-range Chicken 6.98 Tenderloin 18.98 Eden Valley Chicken 4.78 Loin (bone in) 9.98 Gressingham Duck POA Loin (boned & rolled) 16.98 Goose POA Loin (boned, rolled & stuffed) 14.98 Guinea Fowl POA Chops 10.98 Capon (over 5lb chicken) POA Shoulder (boned & rolled) 8.98 Chicken Filliets 10.98 Diced 9.98 Chicken Legs 1.50 each Minced 8.98 High Welfare turkeys reared by Bailey’s Turkeys, Cheshire Fillet Steaks 18.98
    [Show full text]
  • Christmas & New Year 2020
    Christmas & New Year 2020 SEASONS GREETINGS AND A BIG THANK YOU! It goes without saying that 2020 has proven to be an unprecedented year. We have all faced more challenges, changes and emotions than ever before but at all times we have tried to ensure you our valued customers have been at the forefront of our mind. We would like to take this opportunity to thank each and every one of you for your support and patience throughout this year. We are nothing without you. The whole team is determined to make this an extra special Christmas for everyone! SOME HOUSEKEEPING CHANGES THIS YEAR! As you will all know COVID rules and regulations are so fluid. As I write this the northeast is under local restrictions but we hope these will be removed by Christmas. We are bringing you our 2020 Christmas and New Year brochure but would like to notify you of the following: l Sadly our Christmas Fair will not take place this year. The experience we could provide for everyone would be much reduced to normal. We still plan to have some of our delicious Seasonal offers supported by our lovely suppliers, so watch this space. l Collection time slots will now be offered at 30 MINUTE SLOTS rather than our usual 1 hour time slots. This is so we can spread customer collections evenly across the day and to help keep everyone safe. PLEASE CAN WE ASK YOU, FOR THE SYSTEM TO WORK, KEEP TO YOUR AGREED TIME SLOT. l Due to staff social distancing and different team structures we are having to streamline a lot of the order sizes and quantities.
    [Show full text]