Christmas Menus

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THE OLIVE BRANCH WIMBORNE CHRISTMAS MENUS Make our house your home this Christmas. THE OLIVE BRANCH WIMBORNE CHRISTMAS DAY MENU 3 courses for £70.00 Starters Confit Duck & Mushroom Tart,thyme, egg, truffle oil, mushroom ketchup & winter leaves Severn & Wye Smoked Salmon, egg, capers, pickled cucumber, shallots & lemon dressing Winter Salad, red chard, sprout leaves, orange, walnuts, beetroot, chestnuts, pomegranate, spiced sherry vinaigrette (vg) Grilled Scallops, apple & ginger purée, pickled apple, smoked bacon & chives Soup, roasted butternut squash with truffle oil, mature cheddar on toast(v) Main Courses Roast Turkey, roast potatoes, chipolatas in bacon, Yorkshire pudding, stuffing, sprouts & chestnuts, brioche bread sauce, red cabbage & gravy Parsnip & Cranberry Nut Roast, roast potatoes, Yorkshire pudding, sprouts & chestnuts, brioche bread sauce, red cabbage & gravy (v) Crispy Aubergine Katsu Curry, sticky rice, pickled cucumber, chilli, coriander & sesame seeds (vg) Game Pie, shortcrust with puff pastry top, mash, red cabbage, sprouts & chestnuts, Blandford Fly gravy Roasted Sea Bream, grilled scallop, crushed potatoes with tomato & dill, lobster sauce & fennel salad Puddings Christmas Pudding with brandy butter, custard or toffee sauce Raspberry & Vanilla Crème Brûlée Chocolate & Orange Torte, salted caramel ice cream*, honeycomb, pomegranate molasses (*Judes vegan ice cream) (vg) Cheeseboard, water biscuits, quince jelly & grapes Spiced Christmas Trifle,brownie, Irish cream, coffee, chocolate custard, honeycomb & cherry All menu items are subject to change according to seasonality & availability. Make our house your home this Christmas. THE OLIVE BRANCH WIMBORNE CHRISTMAS DAY CHILDREN’S MENU 3 courses for £15.00 Recommended for under 10s. Starters Soup, roasted cream of tomato with croutons (v) Kids Mezze Platter, warmed pitta bread, veg fritter, hummus, vegan mayo, red pepper, tomatoes, carrot & cucumber sticks (vg) Main Courses Roast Turkey, roast potatoes, chipolatas in bacon, Yorkshire pudding, stuffing, sprouts & chestnuts Chicken Goujons, hand-crumbed mini chicken fillets in a savoury crumb with skin-on fries & peas or beans Fish Goujons & Chunky Chips, served with triple-cooked chips & garden peas or beans Spiced Red Lentil Daal, roasted squash & cauliflower, chilli, coconut, coriander, mango chutney & jasmine rice (vg) Puddings Chocolate & Orange Torte, salted caramel ice cream*, honeycomb, pomegranate molasses (*Judes vegan ice cream) (vg) Christmas Pudding with brandy butter, custard or toffee sauce Sticky Toffee Pudding,toffee sauce, caramelised walnuts & vanilla ice cream Ice Cream & Sorbets, three scoops with raspberry coulis & wafers (vegan choices without wafer), choose from Salcombe dairy ice cream (v) & sorbets (vg) or Judes dairy-free ice cream (vg). Please ask for our choices. All menu items are subject to change according to seasonality & availability. Make our house your home this Christmas..

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Christmas Day Lunch Menu 2018 £75.00 Per Person £35.00 Children Under 12
Christmas Day Lunch Menu 2018 £75.00 per person £35.00 Children Under 12 Christmas Day Lunch Menu 1.30pm arrival for 2.00pm sitting Welcome Cava and Christmas Crackers on arrival (Childrens Non Alcoholic Champagne available) Chefs Amuse Bouche To Start Roast Sweet Potato & Carrot Soup - Cumin, Crème Fraiche, Homemade Crusty Bread Smoked Salmon & Goats Cheese Roulade - with Lemon and Chive, Beetroot Carpaccio Chicken Liver and Brandy Pate - Warm Ciabatta, Red Onion Marmalade Mushroom Crostini - with Parmesan Oil (Truffle oil option for Vegan) Mains Traditional Roast Turkey - Turkey Sausage in Blankets, Sage & Onion Stuffing, Red Wine and Rosemary Jus, served with Goose Fat Roast Potaoes, Mulled Wine Braised Red Cabbage Brussel Sprouts with Pancetta & Chestnuts, Honey Roasted Carrots and Parsnips Vegan Suitable Nut Roast - Served with Olive Oil Roasted Potatoes, Steamed and Roasted Parsnips, Carrots, Mulled Wine Braised Red Cabbage and Vegan Gravy Pan Fried John Dory - on Wilted Baby Spinach, Mussels in a Cream and Chive Sauce Fillet of Beef - Potato and Horseradish Gratin, Red Wine and Rosemary Jus Handmade Gnocci - with Spinach and Dolcelatte Chefs Festive Palate Cleanser Dessert Christmas Pudding - with Brandy Custard Sticky Toffee Pudding - Caramel Sauce, Vanilla Ice Cream Coconut Crème Brulee Chocolate Fondant - Caramel Ice Cream To Finish Coffees, Home Made Butter Shortbread and Sweet Mince Pies ‘Childrens options Menu available Non refundable £25.00 per person required to make the reservation and balance payable day of event. Pre order required 10 days in advance and please inform us of any allergens with your pre order. Some items may change due to availaibily without prior notice.
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Golden Bee All-Day Menu
Innkeeper’s Appetizers Soup and Salad MALTED POTATO WEDGES (VEG) 11 FRENCH ONION SOUP 7/11 Malt Vinegar, Garlic Herb Butter, Malt Aioli Gruyere Cheese, Country Bread Croutons COLOSSAL PRETZEL TWIST (VEG) 15 CHEDDAR ALE SOUP 7/11 Pepper Jack Fondue Tillamook Cheddar, Bristol Beehive Ale, Rye Croutons BEER STEAMED MUSSELS 19 WEDGE SALAD (GF, CN) 13 Smoked Chorizo, Garlic Herb Butter Candied Bacon, Spiced Pecans, Heirloom Tomatoes Herb Crostini , Smoked Paprika Mayonnaise Crumbled Blue Cheese and Dressing BEER BATTERED FRIED SHRIMP 19 GOLDEN BEE CAESAR SALAD 14 Blistered Shishitos, Teriyaki Parmesan Reggiano, Garlic Croutons Wasabi Lime Aioli, Arugula Pickled White Anchovies GOLDEN BEE CRISPY WINGS (GF) 14 Choice of Habanero Hot, Teriyaki, Jack Daniels BBQ Add: Sautéed Chicken Breast 7 Carrot, Celery, Blue Cheese Dressing Add: Sautéed Shrimp, Blackened Red Fish 15 Burgers and Sandwiches All Burgers and Sandwiches include Fries and Chipotle Coleslaw GOLDEN BEE BURGER 19 PULLED PORK SANDWICH 17 8 oz. House Blend Beef, Applewood Smoked Bacon Smoked Pork Shoulder, Jack Daniels BBQ Gruyere, Lettuce, Tomato, Onion, Pickles Shaved Red Onion, Sweet Pickle COLORADO BISON BURGER 23 BLACKENED REDFISH SANDWICH 21 6 oz. Ground Colorado Bison, Pepper Jack Cheese Lettuce, Tomato, Pickles Arugula, Roasted Tomatillo, Chimichurri Creole Remoulade, Lemon Beer Battered Onion Rings, Grain Mustard CLASSIC REUBEN SANDWICH 19 BEYOND BURGER (VEG) 19 Griddled Corned Beef, Sauerkraut, Gruyere Herbed Chevre, Ginger Tomato Jam, Arugula Thousand Island Dressing, Marbled
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Christmas at Home Box *Dessert Would Be Sticky Toffee Pudding & Mini
Christmas at home box The Bell team have created a delicious four course festive menu to take home for a truly special Christmas dinner, packed with all the trimmings & more. All you need to do is order & collect, set the table, heat the plates, give yourself 20-30 minutes or so to finish off & re-heat & enjoy. £35.95 adults *£19.95 children’s Each box contains The festive starter: Gin, juniper and beetroot marinated gravlax, horseradish cream, pickled beetroot, rye bread, dill butter, dill powder. Turkey Christmas Dinner Main: Traditional Roast Turkey, pigs in blanket, chestnut stuffing, roast potatoes, cranberry compote, turkey gravy. Brussel sprouts with chestnuts &pancetta, carrots with orange butter, braised red cabbage & maple roasted parsnips or Vegetarian Christmas Dinner Main: Winter vegetable nut roast, butternut squash purée, redcurrant gel, sauté rainbow chard, sage velouté, brussel sprouts & chestnuts, carrots with orange butter, braised red cabbage, maple roasted parsnips, rosemary & garlic Roasted potatoes, cranberry compote Christmas Pudding: Traditional Bell recipe Christmas pudding, brandy sauce, Chantilly cream (v) Petit Fours: a selection Christmas Petit fours (v) Cheese: Neal’s yard cheese, crackers, grape chutney, quince jelly (v) Prices: Adult £35.95 Child £19.95* *dessert would be sticky toffee pudding & mini gingerbread. Order & collection: via click & collect (select 24th December) or email, or phone by 7pm on Tuesday 22nd December. Once you have ordered one of our team will be in contact to confirm details, collection & take full payment. Collection is between 10am-12pm on Thursday 24th December at The Bell. For elderly & venerable within Horndon-on-the hill village please call us directly and we can arrange a delivery for you.
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Snow Lodge Obsidian Dining Room After Dinner Libations & Dessert After Dinner Libations
Snow Lodge Obsidian Dining Room After Dinner Libations & Dessert After Dinner Libations Cognacs Remy Martin VSOP 8.00 Courvoisier VS 5.75 Liqueurs Wildrye Apple Pie Liqueur, Bozeman, MT 6.25 Whiskey Wyoming Whiskey, Kirby, MT 8.00 Roughstock Rye, Four Corners, MT 7.25 Hot Buttered Rum Made from our famous recipe with local Wildrye Spiced Rum 6.25 Orphan Girl and Coffee Local Orphan Girl Bourbon Cream combined with Rain Forest Alliance Dark roast coffee and topped with whipped cream 6.25 Huckleberry Hot Chocolate Cream Liqueur and hot chocolate finished with whipped cream 6.25 Hot Apple Pie A blend of Wildrye Apple Pie and hot apple cider topped with whipped cream 6.25 Full Moon Finish the evening with this combination of Catdaddy Spiced moonshine, Kahlua and cream 7.00 Dessert Chocolate Fondue For Two Pound cake, marshmallow, seasonal fresh fruit 12.95 Yellowstone Caldera A warm chocolate truffle torte with a molten middle 7.95 German Chocolate Cake Moist chocolate cake layered with coconut-pecan filling and creamy milk chocolate icing. Topped with milk chocolate ganache and crunchy, toasted pecans 7.95 Yellowstone Sundae Rich and creamy huckleberry ice cream served with tempting crumb cake and our refreshing mixed berry topping 6.75 Ice Cream & Sorbet (Gluten-Free) Vanilla, Chocolate, Huckleberry, Butter Pecan - no-sugar added, reduced-fat, Mango Sorbet 4.65 Vanilla Bean Brulee Cheesecake (Gluten-Free) cheesecake batter with a crispy baby oat crust 7.95 Rustic Apple Galette French puff pastry layered with apples and caramel sauce. Baked
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Perfect Endings Perfect Endings
Perfect endings Perfect endings german chocolate cake 8.25 german chocolate cake 8.25 Moist chocolate cake layered with coconut pecan filling and creamy milk chocolate Moist chocolate cake layered with coconut pecan filling and creamy milk chocolate icing. Topped with milk chocolate ganache and crunchy toasted pecans icing. Topped with milk chocolate ganache and crunchy toasted pecans Vanilla Bean Brulée Cheesecake gluten-free 8.25 Vanilla Bean Brulée Cheesecake gluten-free 8.25 Vanilla bean crème brulée custard folded in to cheesecake batter, crispy, baby oat crust Vanilla bean crème brulée custard folded in to cheesecake batter, crispy, baby oat crust Yellowstone caldera gluten-free 7.95 Yellowstone caldera gluten-free 7.95 A warm chocolate truffle torte with a molten middle A warm chocolate truffle torte with a molten middle stickY toffee Pudding 7.50 stickY toffee Pudding 7.50 Rich, buttery golden toffee sauce flowing over a cool white cloud of Rich, buttery golden toffee sauce flowing over a cool white cloud of whipped cream and layers of a dark, lightly spiced sponge cake speckled whipped cream and layers of a dark, lightly spiced sponge cake speckled with finely chopped dates with finely chopped dates Local Ice Cream from Big diPPer gluten-free 4.95 Local Ice Cream from Big diPPer gluten-free 4.95 Vanilla, Chocolate, Huckleberry Vanilla, Chocolate, Huckleberry Butter Pecan Ice Cream gluten-free 4.65 Butter Pecan Ice Cream gluten-free 4.65 no sugar added, reduced fat no sugar added, reduced fat mango sorBet gluten-free 4.65 mango sorBet gluten-free 4.65 Basque cake 8.95 Basque cake 8.95 Locally made dense yellow cake filled with vanilla pastry cream.
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Toast / Rolls / Scones Full Breakfasts Eggs
TOAST / ROLLS / SCONES SOURDOUGH TOAST with butter & jam ………………………………………………………………………………..4 BREAKFAST ROLLS Bacon ……………………………………....…………………….………………………………………………….. …….………4 Sausage ………………………………………....…………………….……………………………………………...…………….4 FULL BREAKFASTS FULL SCOTTISH BREAKFAST......................................................................................................9.5 bacon, sausage, haggis, baked beans, free range eggs, mushrooms, black pudding, potato scone, tomato, toast and butter FULL VEGETARIAN BREAKFAST (vg)..........................................................................................9 vegetarian sausage, vegetarian haggis, baked beans, free range eggs, mushrooms, potato scone, tomato, toast and butter EGGS BENEDICT TWO EGGS ON TOAST……………………………………………………………….……………………….…………….….7 scrambled, poached or fried free range eggs served on toast EGGS BENEDICT two poached free range eggs served on a toasted muffin with hollandaise Crispy Bacon ………………………………………………………...………...…………...……………..…………….….8 Haggis (v)…..……………………………………….…………………………….……………..………………………………...9 Salmon ………...……………………………….………………………………...…………………………………..………….10 TEA & COFFEE AMERICANO 3 MOCHACCINO 3.5 CAPPUCCINO 3.2 HOT CHOCOLATE 3.9 CAFÉ LATTE 3.5 TEA 2.8 ESPRESSO 2.8 HERBAL TEAS 3.0 DOUBLE ESPRESSO 3.2 Earl grey, green tea, camomile, MACCHIATO 3.5 Please notify your waiter of any food allergies or intolerances when ordering. DESSERTS STICKY TOFFEE PUDDING 8.5 homemade using our special recipe, vanilla ice cream WHISKI CRANACHAN 8 Scottish dessert with a blend
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Weddings at Chiswell Street Dining Rooms.Pdf
WEDDINGS AT CHISWELL STREET DINING ROOMS & THE MONTCALM LONDON CITY HOTEL Congratulations on your engagement and we are delighted that you are considering hosting your wedding reception at Chiswell Street Dining Rooms. Do note that we are also licenced for civil ceremonies and would be delighted to discuss this further with you. We have the opportunity over the weekends to hire out the entire venue for wedding parties. We can seat up to 100 people overall (60 people in the main dining room, 20 in the snug area, 20 in the bar area). Alternatively we can provide a buffet for up to 200 guests. You will have exclusive use of the entire restaurant and bar. Housed within the famous old Whitbread Brewery building, now the Montcalm City five star hotel, the restaurant and bar has been designed with an elegant and luxurious feel bringing country living to the city. Then in the evening, we move the party to the Samuel & Cornwallis for an evening of dancing and celebration! I have attached a selection of current menus for you. If you hire the venue exclusively, we would organise a tasting with you and your partner chef will also be present to answer any questions on the dishes. At the same time, we will recommend suitable wines to match your preferred food choices and you will try these too. Please find the wine list attached. We can assist you as much or as little as you prefer with all aspects of your day including flowers, wedding cake, photography and all different kinds of entertainment.
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Make Our House Your Home This Christmas. the OLIVE BRANCH CHRISTMAS CELEBRATION MENU
THE OLIVE BRANCH CHRISTMAS MENUS Make our house your home this Christmas. THE OLIVE BRANCH CHRISTMAS CELEBRATION MENU 3 courses for £27.50 I 2 courses for £21.50 The 2 course option applies to mains & puddings only, ask for availability. Starters Soup, roasted butternut squash with truffle oil, mature cheddar on toast(v) Terrine, chicken, smoked ham hock & apricot terrine, red pepper & onion relish, watercress salad Warm Mushroom Tart, roasted mushrooms, thyme, egg, mushroom ketchup & leaves (v) Severn & Wye Smoked Salmon, egg, capers, pickled cucumber, shallots & lemon dressing Winter Salad, red chard, sprout leaves, orange, walnuts, beetroot, chestnuts, pomegranate, spiced sherry vinaigrette (vg) Main Courses Roast Turkey, roast potatoes, chipolatas in bacon, Yorkshire pudding, stuffing, sprouts & chestnuts, brioche bread sauce, red cabbage & gravy Sea Bream, crushed potatoes with tomato & dill, white wine sauce, mustard, capers & fennel salad Butternut Squash & Quinoa Roulade, roast peppers, onions, chickpeas, pine nuts & coriander (v) Beef Bourguignon, mash, smoked bacon, mushrooms, carrots & parsley Crispy Aubergine Katsu Curry, sticky rice, pickled cucumber, chilli, coriander & sesame seeds (vg) Puddings Christmas Pudding with brandy butter, custard or toffee sauce Spiced Orange & Vanilla Crème Brûlée Chocolate & Orange Torte, salted caramel ice cream*, honeycomb, pomegranate molasses (*Judes vegan ice cream) (vg) Cheeseboard, water biscuits, quince jelly & grapes Poached Pears in Puff Pastry,vanilla ice cream & Christmas spice
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Starters Salads Sandwiches Cups & Bowls
STARTERS SCOTCH EGG - $8 . MOZZARELLA STICKS - $8 CRISPY CHICKEN TENDERS - $9 Baked and breaded banger sausage & hard Breaded, fried, and served with marinara. Tossed in your choice of Buffalo, pineapple cooked egg, topped with cheddar cheese. Bourbon BBQ, or Tikka Masala curry sauce. Served with Coleman’s mustard. SPINACH ARTICHOKE DIP - $10 Garlic, parmesan, and cream cheese blended INDIAN CHICKEN SPRING ROLLS - $10 REUBEN SPRING ROLLS - $10 with spinach and artichoke hearts. Served with Chicken breast, cashews, cabbage, cilantro, Corned beef, sauerkraut, Swiss cheese, toasted marble rye bread. and red chili. Thousand Island. TIKKA MASALA FRITTERS - $9 POUTINE - $10 BANGER BITES - $10 Shredded chicken, jasmine rice, and Tikka Shoestring fries, beef pot roast, Porter gravy, Pastry-wrapped banger sausage, served with Masala sauce, breaded and fried. Served with white cheddar curds. creamy mustard and stone ground mustard. Tikka Masala sauce. ONION RINGS - $8 SHEPHERD’S PIE CROQUETTES - $10 FRIED PICKLES - $7 Thick-cut and served with ranch dressing. Ground lamb & beef, carrots, potatoes, and Dill pickle spears fried golden brown and served onion. Breaded, fried, & topped with pork gravy. with ranch dressing. SALADS CUPS & BOWLS Bleu Cheese Balsamic Vinaigrette Thousand Island Ranch Parmesan Garlic Chicken $4 Salmon $5 Bread & Butter $1.50 GUINNESS STEW SIMPLE SALAD NICOISE - $13 CUP - $5 | BOWL - $7 FULL - $7 | HALF - $5 Grilled salmon, arugula, crispy potato, Guinness braised Sirloin beef tips and stewed Greens, cherry tomato, cucumber, carrot & Nicoise olives, grilled asparagus, cherry vegetables. red onion. tomatoes, hard cooked egg, & white balsamic Served over mashed potatoes. $10 vinaigrette. CURRIED CASHEW CHICKEN - $11 Chopped chicken breast, cashews, and CAESAR - $7 cranberries in a curried sauce atop romaine.
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Whole Sourdough, Potato, Rosemary & Thyme Sou Shallot & Nettle Focaccia, C
SMALL PLATES PIZZA Assortment of house baked bread: whole wheat Salato - tomato sauce, garlic confit, fresh mozzarella, sourdough, potato, rosemary & thyme sourdough, olives, jalapeños, capers, rosemary - 27 shallot & nettle focaccia, cultured butter, fleur de sel - 7 Autunno - pork sausage, apple, fromage blanc, balsamic roasted red onions, mozzarella, fine herbs - 26 Warm marinated castelvetrano, picholine and black olives - 6 Dill With It - tomato sauce, mozzarella, pepperoni, dill pickles -24 Whole roasted rainbow carrots, parsnips, Agnello - roasted January king cabbage & swiss chard, calabrian chimichurri, pistachio, almonds - 14 chilies, mozzarella, lamb sausage, taleggio d.o.p. - 28 Roasted purple sprouted broccoli, radish, Brassica - purple sprouted broccoli, sharp cheddar, bacon, garlic green garlic, bagel spice, fried garlic - 14 confit, cow’s milk feta - 28 Marinated beets, fava greens, horseradish crème Veganator - green garlic pesto, shallot confit, nettles, fraiche, candied walnuts - 10 caramelized onions, kale sprouts, rosemary potatoes, garlic chips, oil cured black olives, roasted leeks - 26 Bianca - garlic confit, mozzarella, provolone, ricotta, SALADS rosemary, shitakes - 22 Lacinato kale, bagel croutons, parmesan, Classic - tomato sauce, mozzarella - 18 garlic anchovy aioli*, roasted lemon - 7 / 12 Spinach, pickled red onion, buttermilk dressing, + Pepperoni - 4 + + Cow’s Milk Feta - 3 petite lardons, sheep’s milk feta, herbs, radish - 13 + Pork sausage - 4 + + Shaved parmesan - 3 Mixed farm greens, brown butter balsamic,
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Festive Menu
BOOKING FORM BOXING DAY MENU Party Name STARTERS Soup Chicken Pate Number of People Brie Goats Cheese Tart Date Ham Hock Salmon and Crab THE Time TELEGRAPH INN Deposit Taken MAIN COURSE Tel Number Roast Turkey Pork Belly Beef Salmon Supreme Email Butternut Squash Tagine Chestnut Tart FESTIVE MENU Christmas Fayre menu available Game Pie Friday 30th November - Monday 24th December, Lunch and Evening DESSERT Christmas Day 4 Course meal £65 per head Christmas Pudding Strawberry Truffle (see separate menu) Sticky Toffee Pudding Toffee Cheesecake Boxing Day menu available 12 - 5pm Baked Peaches Cheese and Biscuits New Years Eve menu available 6 - 9pm New Years Day full Winter menu available 12 - 4pm NEW YEARS EVE MENU CHRISTMAS FAYRE MENU STARTERS STARTERS Soup Scallops Soup Chicken Pate Duck Terrine Bruschetta Mushrooms Brie Tart Mackerel Ham Hock Smoked Salmon MAIN COURSE MAIN COURSE Sirloin Steak Duck Wellington Roast Turkey Pork Belly Chicken Supreme Sea Bass Braised Beef Salmon Supreme Tartlet Sweet Potato En Croute Chestnut Tart DESSERT DESSERT Cheesecake Panna Cotta Christmas Pudding Chocolate Truffle Irish Cream Torte Cumble Sticky Toffee Pudding Clementine Sponge Cheese and Biscuits Lemon and Lime Mousse Cheese & Biscuits 01604 648228 www.thetelegraphinn.com | [email protected] Christmas Fayre Boxing Day New Years Eve Menu Menu Menu 2 Courses £20 - 3 Courses £25 2 Courses £25 - 3 Courses £30 £45 per Head TO START TO START ENTRÉE Roasted Vegetable Soup with a Toasted Walnut and Sage Pesto (v) Roasted Vegetable Soup with a Toasted
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Sticky Toffee Pudding Recipe
Sticky Toffee Pudding Ingredients: Butter for greasing pan 2 ½ cups water 2 cups pitted dates, chopped very fine. (I use about 30 largish dates.) 2 teaspoons baking soda 2 ½ cups unbleached all-purpose flour 2 teaspoons non-aluminum baking powder ½ cup (1 stick) unsalted butter, softened 1 ½ cups dark brown sugar 2 large eggs, beaten 1 teaspoon vanilla extract 2 cups (1-pound package) unsalted butter 1 pint heavy cream 4 cups packed dark brown sugar Directions: Preheat oven to 350 degrees F. 1. Butter a large baking dish- mine is 9 x 13 inches. 2. Bring the water to a boil in a small saucepan and then add the dates and baking soda; set aside. 3. Whisk flour together with baking powder and set that aside as well. 4. With an electric mixer, beat ½ cup butter with sugar until fluffy. 5. Add eggs and vanilla extract, and beat until blended. 6. Gradually add flour mixture. 7. Fold in soaked dates (with liquid). 8. Stir until blended. 9. Pour batter into prepared baking dish. 10. Bake until set and firm on top, approximately 40 minutes. For the sauce: 1. Combine 2 cups butter with cream and dark brown sugar in a medium-heavy saucepan. 2. Bring the mixture to a boil, stirring constantly. Boil gently over medium-low heat, stirring constantly, until mixture is thickened, about 10 minutes. Preheat broiler. Poke holes into the cake. (I poke a lot of holes. We want that sauce to get way in there!) Pour about 1 ½ cups or so of sauce over the cake, spreading evenly.
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