DOCSLIB.ORG

CONTACT: Yuriko Ito Marketing Communications +81 3 4333 8882 [email protected]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CONTACT: Yuriko Ito Marketing Communications +81 3 4333 8882 Yuriko.Ito@Hyatt.Com CONTACT: Yuriko Ito Marketing Communications +81 3 4333 8882 [email protected] FOR IMMEDIATE RELEASE GRAND HYATT TOKYO INTRODUCES WINTER 2016 MENUS An array of creative offerings from warm stews and hot pots to Valentine delights TOKYO, JAPAN (November 2015) – Grand Hyatt Tokyo introduces its winter menus, available from January to March 2016, offering creative dishes using seasonal, locally grown and imported ingredients, including fruit, vegetables, meat and seafood. Warm up this winter season with these exquisite promotional offerings. Fiorentina, a modern café offering authentic Italian cuisine, will host a romantic Valentine’s Day dinner featuring a distinctive pasta dish: a richly flavored beef ragout stewed for three hours with red wine and superfood cacao powder, tossed with al dente cacao-powder pasta and topped with freshly grated Parmesan cheese. Other superfood offerings will include a mimosa salad with Andean quinoa that is packed with protein, fiber, vitamins and minerals. As the warmer season approaches, guests can also enjoy fresh spring vegetables, including white asparagus, fava beans and field mustard greens, all part of a special menu featuring an appetizer, a soup and a pasta dish. At Fiorentina Pastry Boutique, a line-up of delightful seasonal desserts will be available to charm loved ones on Valentine’s Day and White Day. Offerings will include charming and unique chocolates crafted into cigars, golf balls and planets, plus chocolate verrines and chocolate stollen, all making for perfect romantic gifts. For White Day, Fiorentina will offer special white-chocolate heart cups filled with white chocolate, as well as handmade candy inspired by Italian glassmaker Millefiori. The White Day golf balls will be baby pink, made from strawberry chocolate, perfect as gifts for lady golfers. When beautiful cherry blossoms start to bloom in March, the pastry boutique will also offer delightful desserts such as sakura (cherry blossom) financiers and sweet sakura soybean bread, both of which will make perfect gifts for any occasion. Additionally, sweet seasonal strawberries will be used for popular treats delicately served in verrines, as rolled cakes and a unique 27 cm (11 in) éclair. From January to March, The French Kitchen will offer hearty casseroles with its “Winter Cocotte Bistro and Vin” menu, which will include an appetizer, a main cocotte (choice of meat or seafood), a dessert and two glasses of French wine. For Valentine’s, the restaurant will offer a special dinner with a heart-shaped appetizer for romantic couples celebrating love during the first two weeks of February. Roku Roku, the hotel’s sushi restaurant, will celebrate Setsubun, the day before spring begins. On January 28, Chef Furuya will conduct a cooking class demonstrating how to make eho-maki, the rolled sushi created with lucky ingredients traditionally eaten while facing the auspicious direction of the year. Eho is the god of fortune and happiness, whose direction changes every year. Roku Roku will also feature seasonal blowfish, a delicacy sourced from the seas of Shimonoseki in Yamaguchi prefecture. – more – Winter 2016 Page 2 Warm up during the cold months at Shunbou with Japanese hot pots that will feature collagen-rich chicken and seasonal vegetables. The hot pots’ broth will be slowly cooked with braised chicken and vegetables for eight hours, creating a rich and flavorful soup. The “Cherry Blossom” lunch offered in March will present a colorful three-tiered set menu, offering delicately prepared sumptuous ingredients to be enjoyed while viewing the cherry blossom trees. Burgers will be taken to a new level at The Oak Door, which will present creative monthly burgers featuring distinctive ingredients such as macaroni and cheese, beet chips and fried green tomatoes. For a romantic evening, Chef Adam Noffsinger will prepare a hearty four-course Valentine’s Day dinner, incorporating chocolate (cacao) into all its dishes, both savory and sweet. Chef Noffsinger will get even more creative when he prepares The Oak Door’s version of eho-maki, using seven ingredients to reflect one of the world’s most auspicious numbers for the coming of Spring. The meal will feature beef tenderloin, spinach, tomato, foie gras, mushrooms and prosciutto, all wrapped in a puff pastry roll. Another favorite at The Oak Door is its afternoon tea, which will feature a New Orleans-style theme, presenting authentic delights such as beignets, bread pudding, king cake and chicory coffee. The Oak Door Bar will feature a lineup of original cocktails concocted with rich chocolate and Champagne, as well as hot cocktails served with Italian lemon, perfect for cold winter days. This winter, the opulent Chinaroom is pleased to introduce desserts that can be enjoyed cold and hot at the same time. Offerings will include mango ice cream tempura, almond bean ice cream daifuku with coconut powder, and a Chinese crêpe with chocolate and banana. Using the number eight, which is lucky in China, our chefs will create a Chinese-style eho-maki using eight ingredients to usher in an auspicious New Year. This rich and savory dish will be prepared with Peking duck, French foie gras, avocado, leafy vegetables and various Chinese sauces. In January and February, our teppanyaki restaurant Keyakizaka will offer carefully selected blowfish for a luxurious hot pot dish to warm up on cold winter days. Guests can also enjoy a decadent fondant au chocolat prepared with rich French chocolate on the teppan grill, served with soft sponge cake and a cold scoop of ice cream topped with cocoa sugar. From December throughout February, the hotel’s main bar, Maduro, is pleased to introduce cocktails made with premium Japanese strawberries. To celebrate Valentine’s Day, a martini crafted by our expert mixologists will feature bitter dark chocolate. Additionally, the Japanese citrus iyokan will be used to make refreshing spring cocktails. This winter, guests of the cozy Maduro bar can indulge their palates with these delectable flavors while enjoying the rhythms of smooth Latin jazz. – more – Winter 2016 Page 3 Fiorentina Located on the lobby floor, Fiorentina is a modern Italian café offering a range of menu items, from antipasti, pizzas and pastas to main dishes. Super Food February 1 – 29 11:00am – 10:00pm Quinoa Mimosa Salad ¥1,300 (small) / ¥1,800 (regular) Pappardelle and Cocoa Stewed Beef Ragout ¥3,000 Pappardelle Primavera March 1-31 11:00 am – 10:00 pm Appetizer plate, daily soup and chef’s recommended pasta Coffee or tea ¥6,000 Fiorentina Pastry Boutique Located in the lobby, Fiorentina Pastry Boutique features award-winning cakes, pastries, sweets and chocolates created with carefully selected ingredients by our internationally recognized team of pâtissiers. Primavera Dolce Mid-January - March 9:00am - 10:00pm Premium shortcake ¥800 (piece) ¥3,400 (whole) Paris Brest ¥650 (piece) ¥2,860 (whole) Fragola Petit Verrine ¥1,980 Fiore Fragola ¥1200 Strawberry Spumante Verrine ¥750 Fragola Grande ¥1,200 Strawberry Brioche (mid-Jan – Feb 29) ¥1,200 Winter 2016 Page 4 Fragola Fraisier (Whole) F Fragola Petit Verrine Premium Shortcake Paris Brest Fragola Grande Fiore Fragola Strawberry Spumante Verrine Strawberry Brioche Sakura Desserts March 1 - mid-April 9:00 am - 10:00pm Sakura Poundcake ¥2,400 Sakura Éclair ¥1,800 Salame di Cioccolato Sakura ¥1,800 Sakura Rolled Cake ¥1,500 Sakura Financier ¥900 Sakura Panna Cotta ¥750 Sakura Guimauve ¥650 Sakura Leaf and Petal Anpan ¥280 Winter 2016 Page 5 Sakura Rolled Cake Sakura Éclair Salame di Cioccolato Sakura Sakura Poundcake Sakura Guimauve Sakura Panna Cotta Sakura Financier Sakura leaf and petal Anpan Valentine’s Day and White Day 9:00 am - 10:00 pm February 1 - 14 Chocolate Cigar ¥2,800 Chocolate Cosmos ¥2,800 Valentine Petit Verrine ¥1,980 Golf Ball Chocolate ¥2,000 (3 balls) / ¥3,800 (6 balls) Chocolate Stollen ¥1,500 March 1 - 14 Petit Coffret ¥3,200 Millefiori Candy ¥480 Assorted Petit Cream Puffs ¥650 (3 puffs) / ¥1,300 (6 puffs) Golf Ball Chocolate ¥2,000 (3 balls) / ¥3,800 (6 balls) White Chocolate Stollen ¥1,500 Winter 2016 Page 6 Chocolate Cigar Chocolat Cosmos Golf Chocolate Ball (Pink) Valentine Verrine Petit Coffret Millefiori Candy The French Kitchen This casual all-day-dining restaurant and bar features classic bistro cuisine served in a lively, open kitchen, bar, outside terrace and private dining room environment. Winter Cocotte Bistro & Vin January 5 – March 31 6:00pm – 9:30pm Appetizer Main Dish (Coccote Meat or Seafood) Dessert Coffee or Tea ¥6,000 (subject to tax and service charge) This plan includes two glasses of French wines selected by the Hotel Sommelier For an additional ¥1,000 (per person), menu can be upgraded to a 90-minute free-flow beverage plan. For an additional ¥1,000 (per person), appetizer can be upgraded to a foie gras terrine. Winter 2016 Page 7 Valentine Special Menu February 8 – 14 6:00pm – 9:30pm Champagne Smoked salmon tartar, mimosa, caviar endive and apple salad, dill oil Cream of cauliflower soup, truffle essence Japanese beef tenderloin, pearl onions confit Beetroot, blue cheese polenta, red wine sauce Chocolate fondant, raspberry sherbet Coffee or tea ¥10,000 (subject to tax and a service charge) Shunbou Featuring ingredients grown and prepared especially for Japanese cuisine Hot Pot January 12 – February 28 11:30am – 2:30pm (Weekends & Holidays until 3:00pm) 6:00pm – 9:30pm Natural yellowtail, Shogoin turnip ¥6,000 Soft-shell Turtle ¥6,500 Kyoto chicken vegetable ¥6,500 Tuna and Leek ¥7,500 Blowfish ¥8,000 Winter 2016 Page 8 Cherry Blossom Lunch March 1 – 31 1:30pm – 2:30pm (Weekdays only) Served in a private dining room Appetizer Sashimi Three-tiered lunch box Soup Dessert Glass of Rose wine or Rose Sake ¥6,800 Roku Roku Serving Edo-mae-style sushi and sashimi using premium quality seafood selected from local markets across Japan.
Load more

Recommended publications
  • Strawberry Shortcake Cake Makes One 10-Inch Cake
    Strawberry Shortcake Cake Makes one 10-inch cake I made this cake a few years ago on a whim . and what a delightful whim it turned out to be. It’s a spin on strawberry shortcake, but the cake is, well, cake—not the biscuit-like disc in the classic strawberry shortcake recipe. I added cream cheese frosting instead of whipped cream, just for kicks, and it turned out to be just what the whole mess of deliciousness needed. This is one of my father-in-law’s three favorite desserts. He likes to eat it for breakfast. I do too, now that I think about it! CAKE ½ cup (1 stick) plus 1 tablespoon unsalted butter, softened 1½ cups plus 3 tablespoons granulated sugar 3 large eggs ½ cup sour cream, at room temperature 1 teaspoon vanilla extract 1½ cups all-purpose flour 3 tablespoons cornstarch ½ teaspoon salt 1 teaspoon baking soda STRAWBERRIES 1 pound strawberries, hulled and halved 3 tablespoons granulated sugar CREAM CHEESE FROSTING One 8-ounce package cream cheese, at room temperature 1 cup (2 sticks) unsalted butter 1½ pounds powdered sugar, sifted 1 teaspoon vanilla extract ¼ teaspoon salt 1. Preheat the oven to 350°. Grease and flour a 9-inch round cake pan that’s at least 2 inches deep (or you can split the batter between 2 pans if they’re not deep enough). 2. To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. 3. Add the sour cream and vanilla, then mix until just combined.
    [Show full text]
  • Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
    Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting I N G R E D I E N T S I N S T R U C T I O N S 1 cup coconut oil, melted and cooled 1. Preheat oven to 350 degrees F. 2 cups organic sugar (or coconut sugar) Grease two 9 inch round pans and 6 eggs, at room temperature line the bottom with parchment paper. 1 1/4 cup unsweetened Original Almond Breeze Almondmilk Coconutmilk blend 2. In a large bowl, mix the coconut oil, 1 tablespoon vanilla extract sugar, eggs, vanilla and almond ½ teaspoon almond extract extract together until well combined. Add the almond milk and beat again 3 cups fine almond flour until well incorporated. 1 cup coconut flour 1 tablespoon baking powder 3. In a large separate bowl, whisk the 1/2 teaspoon salt almond flour, coconut flour, baking powder and salt together. Add the For the filling & topping: dry ingredients to the wet ingredients ½-3/4 pound fresh strawberries, sliced and mix well. Mixture should be on ¼ inch thick (reserve some whole the thicker side. strawberries for the topping) 4. Divide batter evenly between pans For the frosting: and spread out with a spatula to 8 oz reduced fat cream cheese or dairy smooth the tops. Bake for 35-40 free cream cheese minutes or until cake is golden ½ cup powdered sugar (preferably brown, no longer jiggly in the middle organic) and a tester comes out clean. 1/2 teaspoon vanilla extract 5. Let cake cool in the pan for 10 1 vanilla bean, split and seeded minutes then transfer to the fridge to finish cooling.
    [Show full text]
  • REGIONAL MENUS 2017-2018 Selections of Boston Available Through June 2018
    REGIONAL MENUS 2017-2018 Selections of Boston Available through June 2018 Breakfast Snack / Appetizer Trays (Cold) The Cape Codder Ahi Freedom Shooters pan-fried crab cakes, fried egg, béarnaise sauce and Yukon Gold hash browns ahi tuna, tomato, scallion, wasabi cream and candied ginger The Newbury Lobster Bruschetta lobster, grilled asparagus, dill-chevre omelet and potato croquettes Maine lobster, crostini, grape tomatoes, red onion, artichoke hearts and pesto Sandwiches Snack / Appetizer Trays (Hot) Knuckle Sandwich Mini New England Crab Cakes Maine lobster and Old Bay remoulade on a hoagie roll micro-greens salad, roasted red pepper pesto Ahi BLT Maple Scallop Phyllo Tarts lemon-dill aioli, lettuce, tomato and applewood-smoked bacon on multi-grain seared scallops, citrus-scented chevre mousse, caramelized fennel ciabatta Entrees Salads Whiskey-Braised Short Ribs Georges Bank Salad Bully Boy whisky, grilled asparagus, Boston baked beans and brown bread scallops, roasted beets, fennel and greens with orange vinaigrette and Chicken Saltimbocca parmesan crisp marsala mushroom-sage sauce, grilled asparagus and risotto Asian Steak Lo Mein Salad Grilled Block Island Swordfish Asian beef and vegetables, Mandarin oranges, edamame, sesame-chilled roasted corn on the cob and citrus-scented tarragon couscous with lemon noodles, field greens, crispy wonton strips and sesame-ginger dressing caper butter Soup Boston Harbor Seafood Bowl clams, mussels, shrimp, scallops, cod, saffron broth and polenta Tom’s Lobster Bisque Maine lobster, sherry and charred tomato Dessert Sweet Potato Maple Bacon Bisque Boston Cream Cannoli sweet potato, applewood-smoked bacon and Vermont maple syrup vanilla custard and dark chocolate S’mores Whoopie Pie cinnamon brown sugar cakes, marshmallow filling and chocolate ganache To Order: Local: (781) 301-3455 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com © 2018 Air Culinaire Worldwide, LLC: A Universal Weather and Aviation, Inc.
    [Show full text]
  • El Mexicano +Tax 2 R 99¢ Queso Fresco $13.99+Crv Celery Natural Light Or Apio Naturdays
    MAY 7TH, 8TH & 9TH L LB. B $3.29 30 PK. CANS 2 S 99¢ BEEF SHOULDER CLOD STEAK BANANAS BISTEC DE ESPALDILLA DE RES PLATANOS F LB. $2.59 O EL MEXICANO +TAX 2 R 99¢ QUESO FRESCO $13.99+CRV CELERY NATURAL LIGHT OR APIO NATURDAYS $4.99 LB. $4.99 LB. BEEF ROUND BEEF LONDON BREAKFAST STEAK BROIL STEAK F O 2 R $3 DOÑA MARIA RED MOLE 89¢ 8.25 OZ. EA. +CRV GATORADE ASSORTED FLAVORS 32 OZ. $39.99 +TAX $29.99 +TAX $9.99 +TAX BASKET ROSE LARGE VASE ROSE ROSE IN A CRYSTAL ARRANGEMENT ARRANGEMENT SPHERE F O +TAX 2 R$4 +CRV LB. $2.99 AVTORSKE AMBER ALE, ANDRIIVSKY MARINATED CHICKEN STEAK GOLDEN ALE OR CHORNE MILANESA DE POLLO MARINADA DARK LAGER 500 ML.. BOTTLES IN OUR INTERNATIONAL DELI DEPARTMENT $15.99 +TAX $17.99 +TAX $15.99 +TAX 12 ROSES TULIP LARGE MIXED 24 PK./12OZ. BOTTLES ARRANGEMENT ARRANGEMENT FLOWER BOUQUET FREE BALLON $23.99 BOUQUET WITH THE EA. +TAX+CRV PURCHASE OF (1) ½ SHEET LIMIT 2, OVER LIMIT $29.99 $1.99 LB. CAKE OR LARGER CORONA, MODELO SERV*RITE OR PACIFICO COTTO SALAMI F $7.99 O +TAX +CRV EA. CHOCOLATE COVERED R $9.99 STRAWBERRIES EA. +TAX BUDWEISER, BUD LIGHT L OR MONTEJO 12PK. B 6 CT.-------- $10.99 STELLA ROSA WINE OR STONE IPA DELICIOUS 3 S 99¢ 12 CT.-------$19.99 750 ML. 6 PACK CANS WHITE ONIONS CEBOLLA BLANCA MAY 2021 PRICES EFFECTIVE 800 E. LUGONIA AVE.REDLANDS, CA 92374 (909)307-2600 WED THU FRI SAT SUN MON TUE *WE RESERVE THE RIGHT TO LIMIT QUANTITIES* *WHILE SUPPLIES LAST* 5 6 7 8 9 10 11 GROCERY F O F F F F +CRV O 2 R $5 O O O 4 R $10 4 R $5 2 R $4 2 R $5 CLAMATO GENERAL MILLS BARILLA V8 KOOL AID TOMATO COCKTAIL COCOA PUFFS 10.4OZ ASSORTED PASTAS SPLASH JAMMERS 10 PK.
    [Show full text]
  • Julia Ward Howe, 1819-1910
    This is a reproduction of a library book that was digitized by Google as part of an ongoing effort to preserve the information in books and make it universally accessible. https://books.google.com JuliaWardHowe,1819-1910 LauraElizabethHoweRichards,MaudElliott,FlorenceHall ? XL ;,. •aAJMCMt 1 Larffe=|)aper (BUttion JULIA WARD HOWE 1819-1910 IN TWO VOLUMES VOLUME II it^tTWe new v- *v ch^A^^ /r^^t^ (TLs-tstrt^ Mrs. Howe, 1895 JULIA WARD HOWE 1819-1910 BY LAURA E. RICHARDS and MAUD HOWE ELLIOTT ASSISTED BY FLORENCE HOWE HALL With Portraits and other Illustration* VOLUME n BOSTON AND, NEW YORJK ;*.'. / HOUGHTON MIFELttJ :V COMPANY 1915 THF. N -W YOP.K PUBLIC LIBRARY 73 1. H« 1 f * AST OR IR, LE NOX AND TILDE N FOUr.CjAl IONS I 1916 LJ COPYRiGHT, i9i5, BY LAURA E. RiCHARDS AND MAUD HOWE ELLiOTT ALL RiGHTS RESERVED Published December lt)lj CONTENTS I. EUROPE REVISITED. 1877 3 II. A ROMAN WINTER. 1878-1879 28 III. NEWPORT. 1879-1882 46 IV. 841 BEACON STREET: THE NEW ORLEANS EXPOSITION. 1883-1885 80 V. MORE CHANGES. 1886-1888 115 VI. SEVENTY YEARS YOUNG. 1889-1890 143 VH. A SUMMER ABROAD. 1892-1893 164 VDJ. "DIVERS GOOD CAUSES." 1890-1896 186 IX. IN THE HOUSE OF LABOR. 1896-1897 214 X. THE LAST ROMAN WINTER. 1897-1898 237 XI. EIGHTY YEARS. 1899-1900 258 XII. STEPPING WESTWARD. 1901-1902 282 XIII. LOOKING TOWARD SUNSET. 190S-1905 308 XIV. "THE SUNDOWN SPLENDID AND SERENE." 1906-1907 342 XV. "MINE EYES HAVE SEEN THE GLORY OF THE COMING OF THE LORD." 1908-1910 369 INDEX 415 ILLUSTRATIONS Mas.
    [Show full text]
  • 3 $2 $3.99 5 99¢ 4 $3 $2.99 $3.59 $1.99 2 99¢ $12.99 $1.99 $23.99
    F APRIL 9, 10, 11 O 5 R 99¢ FRESH CILANTRO $3.59 LB. CILANTRO FRESCO BEEF CHUCK ROLL STEAK BISTEC DE DIESMILLO DE RES L +TAX B +CRV 2 S 99¢ LB. $12.99 $1.99 KONA BIG WAVE GOLDEN ALE JALAPEÑOS OR WHOLE BONELESS BREAST OR STONE BUENAVEZA 12PKS. TOMATILLOS PECHUGA DE POLLO CHILE JALAPEÑO OR SIN HUESO TOMATILLOS EA +TAX +CRV +CRV 99¢ $9.99 CORE CARTA BLANCA HYDRATATION 12 PACK CANS WATER 20 OZ. OR BOTTLES F O 24 PK./12OZ. BOTTLES 3 R $2 ZULKA $7.99 $23.99 PURE CANE SUGAR 1 LB. +TAX +CRV EA. EA. +TAX+CRV BUDWEISER, BUD LIGHT LIMIT 2, OVER LIMIT $29.99 OR MONTEJO 12PK. OR STONE DELICIOUS IPA 6 PK. CORONA, MODELO OR PACIFICO EA. F $3.99 +TAX O LB. FAMILIA OR FIORA 2 R $3 $2.99 CHICKEN CHORIZO BATSH TISSUE NUTRIOLI CHORIZO DE POLLO 12PK DOUBLE ROLLS SOYBEAN OIL IN OUR INTERNATIONAL 32 OZ. DELI DEPARTMENT F O 2 R $5 JUANITAS EA. 99¢ LB. MEXICAN STYLE JUBES $3.49 HOMINY 110 OZ. NATA DE COCO 12.7 OZ. SLICED PROVOLONE ASSORTED FLAVORS CHEESE F O +TAX 4 R $3 +crv $1.99EA. PERRIER DUTCH FARMS L FLAVORED SPARKLING SHREDDED OR B 2 S 99¢ WATER 25.3 OZ. BAR CHEESE 8 OZ. ROMA TOMATOES TOMATE ROMA APRIL 2021 PRICES EFFECTIVE 800 E. LUGONIA AVE.REDLANDS, CA 92374 (909)307-2600 WED THU FRI SAT SUN MON TUE *WE RESERVE THE RIGHT TO LIMIT QUANTITIES* *WHILE SUPPLIES LAST* 7 8 9 10 11 12 13 GROCERY F O $7.99 EA.
    [Show full text]
  • Biscuit Strawberry Shortcake Dessert Recipe
    Biscuit Strawberry Shortcake Dessert Recipe INGREDIENTS 2 qts. Fresh strawberries 2 cups Heavy cream 2 cup Self-rising flour –trimmed and halved ½ cup Powdered sugar 2⁄3 cup Buttermilk 1 tsp. Morton kosher salt 1 tsp. Vanilla extract ⁄1 3 cup + 1 tsp. Butter –unsalted & cold ½ cup Granulated sugar DIRECTIONS 1) Place strawberries in a glass or metal bowl and sprinkle ½ teaspoon of Morton kosher salt and sugar. 2) Allow this mixture to macerate for 2 hours, stirring once to mix strawberries and their juice. Reserve for final dish. 3) Place 1 cup cream in bowl and whisk or place in bowl of a mixer and turn on high. 4) When the cream is whipped to soft peaks, add the powdered sugar and vanilla to the bowl and continue to mix until combined. Reserve for final dish. 5) Preheat oven to 375˚ F. 6) Place flour in bowl and grate the ⁄1 3 cup of butter on top of the flour. Mix this to combine, but still leaving some chunks of butter. 7) Add buttermilk and remaining 1 cup cream and mix until just combined. 8) Use the 1 teaspoon of butter to butter a 10-inch cast iron skillet. 9) Using a serving spoon, scoop the dough and plop into the skillet, keeping the biscuits close together. Sprinkle the remaining ½ teaspoon Morton kosher salt on top. Continued on back © 2016 Morton Salt, Inc. Biscuit Strawberry Shortcake Dessert Recipe (continued) DIRECTIONS (CONTINUED) 10) Bake in the oven for 20 minutes or until golden brown and cooked through. 11) When cool enough to handle, using a knife, cut around biscuits.
    [Show full text]
  • Secrets Culinaires Familex
    L E liv re q u e voi ci est u n res pect u e u x e t bie n s i ncère hommage q u e l a Com pag n ie d es Prod u i ts Fa milex d és i re offri r à l a n - fe mm e ca adienne fra n çaise . “ L es Secrets C u li nai res on t été préparés avec u n soi n n s m a i m i n utieu x . N ous o u som es ppl qués à en fai re u n volume i n h z - n i n d s pe sable à l a femme de c e o u s . Not re am bition et ' n f no tr e m ei lleu re r écompense s eraie t qu i l û t e n tre toutes les m a i ns . o u s vo u o ns s u m n o s ra r a n u s N l e le e t v u ppele , va t que vo ’ r u r i z l s r mi r s a s l a n i Pro n e n pa co e e p e è e p ge , que Compag e des Fa m il x s t ss n i m n e n o r n n i nn dui ts c e e e t elle e t , c t p u ce t ca ad e e i i r M S n ro r a est .
    [Show full text]
  • Decadent Desserts Menu from Dave's Catering RI
    Fall / Winter 2021 Catering Menu Decadent Desserts Apple Raisin Bread Tiramisu European Strawberry Shortcake Tuxedo Truffle Mousse Pudding Torte European Torte European Torte Sweet bread is combined with An Italian standard, featuring Shortcake layered between Marbled cake separated by a apples, raisins and a rich custard dark roast espresso coffee- thick, dairy-fresh whipped cream layer of dark chocolate and to create a classic, decadent infused sponge cake layered and strawberry preserve. white chocolate mousse, topped dessert! with creamy mascarpone with dark chocolate ganache mousse, topped with fresh $45 each, serves 15-20 swirled with white chocolate. Half Pan $40, serves 10-12 whipped cream. Full Pan $80, serves 20-24 $45 each, serves 15-20 $45 each, serves 15-20 Brownie Lovers Platter Chocolate Layer Dulce de Leche Bread Biscotti Tray A brownie lovers delight European Torte Pudding Dave’s own mini biscotti’s arranged in an appealing Smooth chocolate buttercream Delicious Dulce de Leche sauce in our three most popular display. Assorted fudge, walnut, icing sandwiched between three and cream cheese filling mixed flavors--almond, chocolate and and cream cheese. towering layers of intensely rich with a rich custard sauce and pistachio--are baked fresh with chocolate cake. Perfect for every tossed with chunks of sweet only the finest ingredients and $30 each, serves 25-30 occasion. bread, white chocolate chips beautifully arranged on a platter. and butterscotch chips. $45 each, serves 15-20 $24.95 each, serves 12-15 Half Pan $40, serves 10-12 Full Pan $80, serves 20-24 Espresso Bread Banana Chocolate Rocky Road Bread Tiramisu Bread Pudding Chunk Bread Pudding Pudding Pudding Chocolate chunks and espresso Banana puree and chocolate Chocolate chunks walnut and A twist on an Italian favorite.
    [Show full text]
  • Strawberry Shortcake Coffee Cake
    Strawberry Shortcake Coffee Cake Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat your oven to 375 degrees. Line the bottom of a spring form pan with some Serves 8 to 10 parchment paper then spray with some non-stick spray and set aside. Prep Time: 15 minutes Cook Time: 45 minutes 2) In a large bowl, mix together the flour, baking powder, baking soda and salt, set Ingredients aside. For the cake: 3) In a separate bowl, toss the strawberries __1/2 cup of Unsalted Butter, softened at room with about 1/4 cup of the dry ingredient temperature mixture and set that aside as well. __3/4 cup of Granulated Sugar __2 Eggs 4) In the bowl of a standing mixer fitted with a paddle attachment, cream __1/2 cup of Whole Milk together the butter and sugar until fluffy, then add the eggs and vanilla __1/4 cup of Sour Cream and continue to mix for a couple minutes or until well combined. __1 Tbsp of Vanilla Extract __1-3/4 cup of All Purpose Flour 5) Add the milk and sour cream, mix for just a few seconds then add the __1 tsp of Baking Powder dry ingredients, mix long enough to combine and at the last minute, add __1/2 tsp of Baking Soda in the strawberry mixture and mix until they are evenly dispersed. __1/2 tsp of Salt __2 cups of Diced Strawberries 6) Add the batter to your prepared pan and set aside. __ 7) In a small bowl using a pastry cutter, mix together the brown sugar, For the topping: flour and butter, sprinkle this mixture evenly on the cake followed by the __1/4 cup of Brown Sugar pearled sugar.
    [Show full text]
  • Strawberry Shortcake Cheesecake
    Strawberry shortcake cheesecake Ingredients: Cake 19 oz Duncan Hines Classic White cake mix 3 large egg whites ¼ cup of vegetable oil 1 cup Milk 6 oz box of Strawberry Gelatin mix ½ cup mashed strawberries (optional) Cheesecake 16 oz cream cheese 1½ cup sugar 1 tbsp vanilla extract ¼ cup cornstarch 3 large eggs ½ cup heavy whipping cream Shortcake Crumbles & Cheesecake Crust 12 oz packages of butter cookies ½ cup unsalted butter 2 tbsp ice water 6 oz box of Strawberry Gelatin mix 3 drops red food coloring Whipped Cream Cheese Frosting 8 oz cream cheese ½ cup unsalted butter ½ cup whipping cream 2¼ cup confectioners’ sugar Directions : Please use the next page button below for Directions > Cake Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps. Next, sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix. Add in 3 large egg whites, ¼ cup of vegetable oil, and 1 cup of milk. Mix the cake batter at a low speed, until the cake batter is smooth and lump-free. Spray (2) 9-inch cake pans with baking spray. Pour the cake batter into each cake pan, filling them each about ¾ full. Bake the cakes on 350 F, for about 20 minutes or until done. Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack. Cheesecake Place 16 ounces of cream cheese, cornstarch, and ½ cup of whipping cream into a mixing bowl, and mix. Start adding in the eggs, but one at a time.
    [Show full text]
  • Jarosch-Bakery-Price-List-2017-3
    sch BAKERY aro ELK GROVE - PARK and SHOP J Complete Variety of Baked Goods Made Fresh Daily On The Premises 35 ARLINGTON HEIGHTS ROAD ELK GROVE VILLAGE, IL 60007 PHONE (847) 437-1234 FAX (847) 437-1268 Visit us on Facebook “EVERY BITE A TASTE DELIGHT” jaroschbakery.com COFFEE CAKES COOKIES DAILY SPECIALS ITEM PRICE DAY ITEM PRICE ITEM PRICE Butter Cookies $18.95 lb All Butter $9.75 M Pastry Stick - Asst. Flavors $1.50 Butter Jumble 1.00 TU Apricot Graham (bi-weekly) 1.39 Alligator Pecan 13.20 Chocolate Chip 1.00 Almond Pecan Ring 11.00 TU, TH Elephant Ear 1.82 Face Cookie 1.50 TU, TH Kolacky 1.20 Almond Strip 10.65 Flower Power Cookie* 2.30 Apple Black Rasp. Ring 8.90 W, F Apple Delights 1.93 Oatmeal Raisin 1.00 W, F Cherry Delights 1.93 Apple Butterscotch 10.30 Sports Cookie* 2.30 Apple Cinnamon Raisin Ring* 9.75 W, F French Donuts 1.62 Sprinkle Cookie 1.00 TH Cream Horns 1.92 Apple-Raisin Strip 11.00 Sugar 1.00 TH Chocolate Torte- 7” 17.60 Apricot-Cheese Strip 9.70 Mini Chocolate Chip 24/bag 4.68 TH Fudge Torte- 7” 17.60 Apricot Crescent 9.75 Mini Chocolate Chip 24/bag w/cc 2.34 TH White Choc. Mousse Torte- 7” 17.60 Apricot Ring 8.90 Mini Oatmeal 24/bag 4.68 TH Raspberry Walnut 1.39 Bienenstuck* 12.70 Mini Oatmeal 24/bag w/cc 2.34 Blitz Torte* 11.65 F Donut Holes 0.40ea 4.80doz Blueberry Melody 8.95 SA Apple Strudel 9.30 Blueberry-Cheese Strip 9.70 SA Weekly Special Coffee Cake** Blueberry Strip 11.00 IN-STORE CAKES SA Poppyseed Horns 0.62ea 7.44doz Butter Pretzel 7.70 ITEM PRICE SA Salt Sticks 0.62ea 7.44doz Caramel Pecan Loaf 12.70
    [Show full text]