Dessert Dash Recipe Collection 2020
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October 2020 Have Made Very Little Difference to Their Celebrations
KOL AMI Jewish Center & Federation New ideas of the Twin Tiers Congregation Kol Ami A different kind of Sukkot Jewish Community School When every Jewish household built a sukkah at home, a pandemic would October 2020 have made very little difference to their celebrations. Maybe fewer guests would have been invited for meals in the sukkah, and it might have been harder to obtain specialty fruits and vegetables, but the family had the suk- In this issue: kah and could eat meals in it, perhaps even sleep in it. Service Schedule 2 That is still widespread in Israel and in traditional communities here, but more of us rely on Sukkot events in the synagogue for our “sukkah time.” Torah/Haftarah & Candle Lighting 2 This year there won’t be a Sukkot dinner at Congregation Kol Ami and we Birthdays 4 won’t be together for kiddush in the sukkah on Shabbat (which is the first day of Sukkot this year). Mazal Tov 4 Nevertheless, Sukkot is Sukkot is Sukkot. It may be possible for you to CKA Donations 5 build a sukkah at home—an Internet search will find directions for building one quickly out of PVC pipe or other readily JCF Film Series 6 available materials. Sisterhood Opening Meeting 8 Even without a sukkah, we can celebrate the themes of Sukkot. In Biblical Israel it was a har- Jazzy Junque 8 vest festival, so maybe you can go to farm JCF Donations 8 stands and markets for seasonal produce. Baked squash is perfect for the cooler weather, Yahrzeits 9 cauliflower is at its peak—try roasting it—and In Memoriam 10 it’s definitely time for apple pie. -
PRCUA Naród Polski
Official Publication of the Polish Roman Catholic Union of America - The Oldest Polish American Fraternal 1873-2009 No. 15 - Vol. CXXIII September 1, 2009 - 1 Wrzesnia 2009 PRCUA Announces Two New Insurance Plans SEPTEMBER - Dear Current and Prospective Members: Life Insurance The year 2010 marks the Polish Roman Awareness Month Catholic Union of America’s 137th year of Awareness Month service to our members and the greater Polish These are unsettling times. Over the past American community. Additionally, our 60th year, almost every pillar of our financial security has been Quadrennial Convention will take place in shaken, one by one. The bursting of the real estate bubble, 2010 from August 8th to August 11th in the precipitous decline in the stock market, a rapid spike in Rosemont, Illinois. job losses. Now more than ever, Americans are searching for ways to maintain basic financial security. At this time, it is my esteemed pleasure to One source of financial security still stands strong, officially announce the Polish Roman Catholic however, and that’s life insurance. It continues to do what it Union of America’s 137th Anniversary was designed to do – serve as the foundation of your family’s Special. This is a 20-Year Limited Payment financial security. Whole Life Insurance Plan that contains cash If you own a term life policy, the death benefit it would value and no anticipated dividends. With the utilization of a $137 discount pay if you died tomorrow is unchanged from last week, last voucher, you will receive a credit of this amount towards the first year’s annual month or even last year. -
WEEKEND KITCHEN RECIPE SHEET 8Th November 2015 Charlotte
WEEKEND KITCHEN RECIPE SHEET 8th November 2015 Charlotte White Spiced Carrot Cake with Cream Cheese Frosting This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine. I always couple my Carrot Cake with an American inspired Cream Cheese Frosting. This is essentially just buttercream made with half butter and half cream cheese but the result is a wonderful creamy texture that holds up to being spread all over the cake or piped on cupcakes too. Carrot Cake Ingredients: 350g Dark Brown Soft Sugar 300ml Sunflower Oil 4 Large Eggs 1 tsp Orange Extract 400g Self-Raising Flour 6 tsp Mixed Spice 2 tsp Bicarb of Soda 400g Grated Carrot 200g Sultanas 100g Desiccated Coconut Oven temp = 180C/ Gas Mark 4 Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract. Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time. Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered. -
Charlotte May 21- Menu Update
Takin' care of biscuits STARTERS French toast bites $5.50 Brioche-based French toast bites, fried and tossed in cinnamon sugar served with cream cheese icing & praline sauce Pig candy bacon bites $5 Applewood-smoked bacon bites with a candy glaze Fried green tomatoes $7 Fried green tomatoes topped with lettuce, red tomatoes, remoulade, and bacon onion jam Seasonal beignets $7 Ask server for details. BENEDICTS SPECI ALTIES Eggs Cochon* $15 BBq shrimp & grits $15.50 Slow-cooked, apple-braised pork debris served over a buttermilk Gulf shrimp sauteed with pork tas so, bell pepper, red onion, beer & biscuit, topped with two poached eggs, finished with hollandaise rosemary butter reduction, over creamy stone-ground grits served with a buttermilk biscuit Chicken St. Charles* $15 Fried chicken breast served over a buttermilk biscuit, topped with Migas $12 two poached eggs, finished with a pork tasso cream sauce A Tex-Mex egg scramble with pico de gallo, spicy chorizo, and pepper jack cheese over crispy tortilla chips served with avocado, bayou Shrimp* $15.50 a side of chipotle sour cream, and pico de gallo Gulf shrimp sauteed with pork tasso and creole tomato sauce Try it with crawfish +$5 served over two poached eggs, fried green tomatoes and a Breakfast Tacos (VEG) $12 buttermilk biscuit 3 grilled flour tortillas filled with a scramble of eggs, pico de gallo, corned beef* $15.50 pepper jack cheese, chipotle sour cream and avocado, served with a Housemade corned beef ha sh served over a buttermilk biscuit, side of black beans and rice topped -
Strawberry Pavlova This Beautiful Dessert Is Named After the Prima
Strawberry Pavlova This beautiful dessert is named after the Prima Ballerina Anna Pavlova...The story goes, that during Pavlova's tour of New Zealand in 1926, a chef at a hotel in Wellington, New Zealand invented a dessert for her. Apparently he was inspired by Pavlova’s tutu which was draped in green silk roses. The dessert pavlova was intended to be a metaphorical representation – light and frothy with the soft meringue, cream and colourful fruit pieces representing the splendour of the dancer’s costume and ‘lighter than air’ form. The simplicity of this satisfying dessert means it's almost fool proof, and having no need of a special size of shaped tin, it can be made in any size or shape by adjusting the quantity of ingredients as appropriate for your guests. What You Need... 8 Large Egg Whites Pinch of Salt 500g Caster Sugar 15g Corn Flour 2 Teaspoons White Vinegar 300g Fresh Strawberries or a Mixture of Summer Berries as you choose 500g Cream What You Do... Preheat the oven to 140C placing two wire shelves at middle and low positions. Using an electric balloon whisk, or stand mixer with a clean bowl, whip the egg whites to semi-stiff peaks and gradually add the sugar - you could start with both egg whites and sugar in the bowl, but I have found that it takes longer to absorb the sugar this way and you risk over beating the mixture... (Chose a serving plate and roughly measure it so that you know the shape and dimensions you are looking for - this is especially important if it's an occasion dessert and you have doubled the quanti- ties...for easy portioning, I usually make this in a rectangle shape, and remember you can serve this on a chopping board covered in foil if you don't have a large serving plate.) Once the sugar is absorbed you'll have a stiff, glossy, snow white mixture that will hold its peaks...rub a little between your thumb and forefinger to ensure that the mix is not grainy.. -
Lemon Curd,C4K Kitchen Pavlova,Lamb Koftas,Fresh Herb
Lemon Curd Lemon Curd Makes: Approximately 2 cups Ingredients: 8 egg yolks 1/2 cup caster sugar 150g butter 4 large fresh lemons Method: Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan Finally add in the juice of all 4 lemons to the mix and combine well with the whisk Simmer for approximately 15 minutes until thickened Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd Allow to cool before transferring to a air tight container and storing in the fridge. Recipe Notes: This recipe is not freezer friendly Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. C4K Kitchen Pavlova C4K Kitchen’s Pavlova Serves: 8-12 Ingredients: 8 egg whites 1 cup caster sugar 2 tablespoons corn flour 2 teaspoons white vinegar 1 teaspoon vanilla extract Topping Ingredients: 300ml full fat thickened cream 1 1/4 tablespoon icing sugar 1/2 teaspoon vanilla extract Assorted fresh fruit -
Port, Sherry, Cognac & Dessert Wines Desserts
DESSERTS Beignets $11 served warm with Cinnamon Crème Anglaise and Coffee Ice Cream Peanut Butter “S’more” $11 Graham Sablé with Peanut Butter Chantilly Cream, Dark Chocolate Crémeux, Toasted Marshmallow Ice Cream, and Malt Crumble Chèvre and Guava Cheesecake $12 with Blueberry Gastrique, Candied Macadamia Nuts, and Honey Ice Cream Chai Chocolate Torte $13 Flourless Dark Chocolate Cake with White Chocolate Chai Crémeux, Bitter Orange Marmalade, Candied Hazelnuts, and Ginger Chantilly Sorghum Molasses Cake $12 with Caramelized White Chocolate Mousse, Warm Apple Compote, Miso Butterscotch, and Tart Cherry Sorbet Sticky Toffee Cake $11 served warm with Toffee Sauce, Pecan Praline, Caramel-Dark Chocolate Ganache, and Orange-Vanilla Bean Ice Cream Chocolate Gianduja Gâteau $12 with Chocolate Gianduja Ice Cream, Coconut Chantilly and Passion Fruit Gelée Inniskillin Icewine Flight Vidal, Riesling, and Cabernet Franc $32 Taylor Fladgate 100 Years of Port Flight $39 PORT, SHERRY, COGNAC & DESSERT WINES By The Glass S. Leonardo 10 Year White Port $15 Remy Martin VSOP Cognac $11 Taylor Fladgate 10 Year Tawny Port $12 Remy Martin XO Cognac $38 Taylor Fladgate 20 Year Tawny Port $17 Hennessy VS Cognac $11 Taylor Fladgate 30 Year Tawny Port $21 Courvoisier Cognac $11 Taylor Fladgate 40 Year Tawny Port $28 Château Gravas 2015, Sauternes $10 Quinta de la Rosa Lote 601 Ruby Port $13 Raymond Ragnaud Pineau des Charentes $8 Boston Bual Special Reserve Madeira $10 J. Dumangin Ratafia Champenois $12 Lustau East India Solera Reserva Sherry $9 Inniskillin Vidal -
DINNER MENU 5.30Pm - 9Pm
DINNER MENU 5.30pm - 9pm A LA CARTE 2 course - $52 per person 3 course - $66 per person Cheese as dessert - add $8 per person ENTREE Soup of the day - Served with house baked sourdough loaf (*GF) $15 The Chapter’s Salad - Mix baby greens, avocado, corn, cucumber, vine ripened tomatoes, $27 pickled red radish, sunflower seeds, sesame seeds and grilled haloumi (GF, V) Sliced smoked salmon - Caper flower, Spanish onion, dill turmeric oil, salmon roe and crisp bread (*GF) $24 Karaage chicken - Served with wasabi and soy dipping sauce $19 Hinterland salad - Roasted pumpkin, rocket leaves, feta, walnuts served with aged balsamic (*GF, V) $22 MAIN Corn fed chicken - Oven baked in a macadamia sambal crust, $42 potato and pumpkin gratin served with an onion jus (*GF) Black Angus beef fillet - Char grilled served with fresh prawns, broccolini and port wine jus (GF) $48 Salmon fillet - Grilled with broccolini, lotus potato, orange salsa verde (*GF) $44 Lamb shank - Braised served with root vegetables and soft polenta (*GF) $42 DESSERT The bittersweet brulee - Silky smooth vanilla crème brulee with bitter sweet caramelized sugar, $19 candied nuts and forest berry compote (GF,V) The Marriott pavlova - Soufflé Pavlova meringues served with forest berry compote $19 and vanilla crème Chantilly (GF,V) Sweet taste plate - A selection of house made petit fours with speculaas rocks, $17 Kahlua sabayon cups, raspberry and rose creameaux with coconut dacquoise, lemon meringue tart, salted caramel macaron Fromage - A selection of fine Australian cheeses with dried fruits and $28 fresh pear accompanied with crackers (*GF) DINNER MENU 5.30pm - 9pm KIDS MEALS 12 years and under Chicken nuggets and chips $16 Battered flathead and chips $16 Ham and cheese toastie and chips (*GF) $16 Spaghetti bolognaise $16 Chocolate brownie, vanilla ice cream $10 Vanilla ice cream $8 (GF) Gluten Free, (*GF) Gluten Free option available, (V) Vegetarian Surfers Paradise Marriott Resort & Spa | 158 Ferny Avenue, Surfers Paradise 4217 Australia | +61 7 5592 9800. -
Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry -
Maria Terry, La Sommelierre, Is a Certified Sommelier and Wine
Pair Up with Maria Terry May 2013 – May Day Lunch So, go on. Pair Up! When the weather is this beautiful, it makes me want to invite my favorite people Maria Terry is a Certified Sommelier and to visit. My Aunt Charlotte is one of those Wine Educator in the San Francisco Bay people. I planned this lunch as a way to Area. www.LaSommelierre.com celebrate her, our friendship and the lovely month of May. Classic Shrimp Salad Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are INGREDIENTS delicate apple and white peach with the 2 cups cooked shrimp, halved lengthwise freshness of line-dried linens. I found this and chilled classic shrimp salad recipe to be just right 1 cup thinly sliced celery with Pinot Blanc because it does not 1 tablespoon finely minced sweet onion overpower it. The salad is primarily shrimp 1 tablespoon fresh lemon juice and mayonnaise, with a hint of lemon and 1/2 cup mayonnaise sweet onion to give it a little kick. 1 tsp. old bay seasoning The Lightly Sweet Salmon recipe listed Salt and pepper to taste here would be substantial enough for dinner, 4 large butter lettuce leaves but is light enough for lunch. It is 1 tomato, cut into 12 slices particularly good BBQ’d, but if my husband 1 avocado, cut into 12 slices is not around, I don’t mess with the 4 cherry tomatoes briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled DIRECTIONS asparagus, and you’ll have a complete plate. -
Spring and New Recipes
Crete Public Library Newsletter April 2017 Spring and New Recipes by Susan Church April showers are wonderful, but the May flowers can’t be beat! With the changing landscape, we find we want less of the comfort foods, choosing instead a lighter fare. There are some new cookbooks on the shelves that might help you. Start with The Wellness Mama Cookbook: 200 Easy-To-Prepare Recipes and Time-Saving Advice for the Busy Cook by Katie Wells. The book is filled with simple, delicious recipes, meal plans, time-saving tips and advice that will take the guesswork out of dinner. How about Meat Loaf Cupcakes, Sweet Orange Chicken, Chicken BLT Club Wraps, or No-Bake Meyer Lemon Bars? Yes, please. Library Staff Complete Children’s Cookbook by Dorling Kindersley Publishers is chock-full of recipes to get you and your budding young chef into the kitchen. Each recipe is Library Clerks illustrated with step-by-step instructions. Grab an apron and start with Oat and Honey Connie Higginson Muffins for breakfast, Rainbow Salad for lunch, Marinated Lime Chicken with Lupe Lopez Lopez Carolina Malavasi Cheesy Shortbread for dinner. Finish the day off with Upside-Down Apple Cake. Angie Ulrich With all that experience in the kitchen, you can turn your chef loose in the kitchen the next day! Or not. Library Technicians The next title, Classic German Baking by Luisa Weiss, doesn’t quite fit the bill for Susan Church “lighter” fare, but the food looks and sounds amazing! Take Pflaumenstreuselkuchen Maridza Vasquez for example. Even if you don’t know what it is, it sounds...exotic! Actually, it is Interim Director Yeasted Plum Cake with Streusel. -
Delica' Tool Masterchef Gourmet Masterchef Gourmet+
Masterchef Gourmet FR EN Masterchef Gourmet+ NL DE Delica’ Tool ES EL IT PT TR BG BS CS HU RO SK SL SR HR ET LV LT PL RU UK AR FA 1 P Q 1 2 3 MAXI 10min x6 MAXI 4 5 Veuillez lire attentivement le livret « Consignes FR de sécurité » de votre appareil et la notice avant la première utilisation. Conservez les consignes de sécurité en lieu sûr pour toute consultation ultérieure. CONSEILS D’UTILISATION POUR LE DELICA’ TOOL (Q) • Votre Delica’ Tool est l’outil idéal pour réaliser parfaitement votre mousse au chocolat, mais aussi vos macarons, pavlova, biscuits à la cuillère, cheesecake, tiramisu, génoise, mousse de fruits, soufflés, sauce mousseline…. • Son design a été conçu pour réussir les préparations légères et aériennes. La structure robuste en inox formée d’un trou central permet un mélange aérien et harmonieux. Tous les ingrédients incorporés dans le bol seront délicatement intégrés au mélange grâce à la forme du silicone surmoulé. • Pour le respect du mouvement naturel, utilisez uniquement la vitesse 1 de votre appareil. • N’utilisez jamais votre Delica’ Tool avec l’accessoire Flex Bowl (P). • N’utilisez jamais votre Delica’ Tool pour réaliser les pâtes lourdes (type pâte à pain, brioche...), les pâtes légères (type cake, quatre-quarts…), ainsi que pour travailler des préparations à base d’ingrédients durs tels que les amandes, noisettes… • N’utilisez pas votre Delica’ Tool sans ingrédients dans votre bol inox (B1). • N’utilisez pas d’ustensiles métalliques pour nettoyer votre Delica’ Tool. RECETTE Mousse au chocolat Ingrédients : 200g de chocolat, 6 blancs d’œufs, 4 jaunes d’œuf, 25g de beurre, 40g de sucre.