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Oysters,Shrimps,Mussels
Taman Mahsuri Christmas Eve Buffet Dinner 24 and 31 Eve December 2018 Cold Presentation Seafood on Ice Prawn, NZ Mussel, Fresh Oyster, Green lips Mussels, Pacific Prawns Sauces: Cocktail, Tabasco, Lemon Wedges, Wasabi Mayo Cold Cut Smoked Salmon, Smoked Oyster, Smoked Beef Pepperoni, Beef Salami Turkey Breast, Paprika Chicken Terrine Smoked seafood counter offering an array of: Smoked trout, Salmon, Tuna, Tenggiri, Seafood Sausages, Herring Charcuteries Counter Offering an Array of: Home Made Assortment of Pate, Terrine, Assortment of Composed Salads Lamb Salad with Fennel & Mint Vinaigrette and Lemon Grass Roast turkey in pineapple boat salad with lemon honey Asparagus with Marinated Goat Cheese Grilled calamari with black bean vinaigrette & mushrooms Smoked tuna with lotus root & lemon vinaigrette Grilled Portobello and wild forest mushroom salad with basil oil New potato salad with shredded roast duck and Cumin Seed Dressing Salad of Mesclun mix Create your own Caesar Salad with dressing and condiments Sauces and Dressing Thousand Islands, Tomato Coriander, Caesar, Honey Mustard, Thai Chili, Sun dried Tomato Mayo Condiments Sun dried Tomato, Shaved Parmigianino Romano Cheese, Feta Cheese, Anchovy, Bread Crouton, Garlic Confit, Kalamata Olives, Provencal Green Olives and Lemon Wedge Apricot, Prune, Figs, Walnut, Almond Flakes, Hazelnut, Pine nuts In Shooter Glass Caesar salad with Kataifi prawn, sundried tomato, pecorino Romano and light dressing Smoked wild duck breast with berries compote Cauliflower, potato infused with white truffle -
Pies Cakes Also 2015
2015 Orders must be received by Thursday, Nov. 19 To be PICKED UP on Tues, Nov. 24 or Wed, Nov. 25 Please allow yourself additional time to shop due to heightened demand. Our production schedules will be geared towards all the Thanksgiving favorites, therefore some products will not be available. Pies Cakes Also Pre-order by 11/19 Pre-order by 11/19 Pre-order by 11/19 or 1st come, first serve or 1st come, first serve or 1st come, first serve Pecan • Custard Boston Cream Pie • Carrot Cake Babka Bread • Birthday Cakes Pumpkin • Blueberry Cheesecake • 3 Layer Cake Cinnamon Rolls Toll House Pie • Apple Cream Checkerboard Cake Chocolate Cream • Coconut Custard Cow Cake (Chocolate Mousse) Pastry Platters Killer Chocolate Cake Snowflake Rolls Sugar-Free Peanut Butter Torte Apple or Blueberry Pumpkin Roll Individual Pastries Also available pre-packaged in the dairy case Red Velvet Torte or on display in the store. Strawberry Shortcake Not available to Pre-order Tiramisu 1st come, first serve Holiday Hours Eclairs • Cream Puffs Apple Crisp • Bismarks Tues Nov 24, 8am to 7pm Join us on Black Friday Napoleons • Cannollis Wed Nov 25, 7am to 7pm Friday, Nov 27, 8am to 7pm Thurs Nov 26, CLOSED Chocolate or Strawberry Boats Free Samples • Specials!! Assorted Cake Squares DON’T NEED A NUMBER If you are picking up a pre-ordered item, go right to the order pick up counter. DON’T NEED A NUMBER If you are purchasing milk and/or HOLIDAY ITEMS pre-packaged items, choose your Baklava • Biscotti items and head to the register area. -
I Halaman Sampul
Halaman Sampul i Halaman Francis MODUL PENGOLAHAN MAKANAN KONTINENTAL Gozali, S.Pd., M.Pd ii Kata Pengantar Puji syukur kami panjatkan kehadirat Allah Tuhan Yang Maha Esa karena dapat terselesaikannya modul Pengolahan Makanan Kontinental untuk mahasiswa program studi tata boga. Modul ini bertujuan untuk membantu mahasiswa dalam memahami berbagai makanan koninental. Kami berharap bahwa modul ini juga dapat menambah referensi bagi mahasiswa program studi tata boga. Dalam modul ini memuat tentang uraian materi-materi yang berkaitan dengan pengolahan makanan koninental mulai dari appetizer, soup dan maincourse. Selain itu untuk memudahkan pemahaman juga terdapat rangkuman. Kami juga menyisipkan video-video pembelajaran terkait dengan materi tentang pengolahan makanan kontinental. Kami berusaha menyusun modul pengolahan makanan continental ini sesuai dengan kebutuhan mahasiswa dan dosen sehingga dapat terjadi kegiatan belajar mengajar yang lebih komunikatif dan optimal. Akhirnya, kami mengucapkan terimakasih kepada semua pihak yang telah membantu dalam penyusunan modul ini, semoga dapat memberikan andil dalam kemajuan mahasiswa untuk mempelajari makanan kontinental. Kami menyadari bahwa masih banyak kekurangan dalam penyusunan modul ini. Untuk itu, kritik dan saran bagi kesempurnaan modul ini sangat kami harapkan. Semoga modul ini dapat memberikan manfaat bagi pembentukan ketrampilan mahasiswa program studi tata boga. Balikpapan, 10 November 2020 Penulis iii Daftar Isi Halaman Sampul i Halaman Francis ii Kata Pengantar iii Daftar Isi iv Peta Kedudukan Modul Vi Glosarium vii I. PENDAHULUAN A. Standar Kompetensi 1 B. Deskripsi 2 C. Waktu 3 D. Prasyarat 3 E. Petunjuk Penggunaan Modul 3 F. Tujuan Akhir 4 G. Penguasaan Standar Kompetensi 4 II. PEMBELAJARAN A. Pembelajaran 1 Kaldu dan Saus 5 B. Pembelajaran 2 Appetizer 37 C. -
Mushroom Basics by Dan Gill, Ethno-Gastronomist
Mushroom Basics By Dan Gill, Ethno-Gastronomist Photos compliments of “Wildman” Steve Brill http://www.wildmanstevebrill.com The Good White Morel Morchella deliciosa I was working in the woods on a fine spring day several years ago, when I thought I smelled mushrooms. Looking around the mixed hardwood stand dominated by Tulip Poplars, I noticed a lot of Sweetgum balls. When I looked closer, I realized that many were actually morel mushrooms in camouflage. Once my eyes and brain adapted to the difference, I realized that I was surrounded by a stealthy delicacy, some six inches high. I ran for some brown paper bags and picked several pounds. Though I have found edible mushrooms in every month of the year, the season really begins, at least psychologically, in early spring with the emergence of morels, or “merkles” as they are known by many mushroomers. Start looking around apple blossom time when wild asparagus and May Apples are up and oak leaves are the size of squirrel’s ears, or about mid April. Morels are sometimes found in unusual places, such as mulch piles and lawns (especially near elm trees), but they often inhabit old apple orchards, Tulip Poplar stands and burned over woodlands. If you find more than you can use right away, call me – I will even help you pick them! Otherwise dry them. Morel flavor actually intensifies with drying. There are many excellent edibles, besides morels, that grow in abundance throughout Virginia and are easily identified, once you know what to look for. The differences and points of distinction are characteristic and quite obvious: Is the cap of a certain color, texture or feel? Does it have gills, pores or spikes underneath? What color are the gills and spore print? Does it grow on the ground or on trees, in the woods or on lawns? Once you have seen, touched, smelled and tasted a specific mushroom, it is like telling the difference between an apple and a tomato. -
1968 Booklet
#Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Wedding Packages
Enhancements INCLUDED IN ALL WEDDING PACKAGES CATERING SALES MANAGER OVERNIGHT ACCOMMODATIONS FOR To Assist in Planning Your Special Day THE BRIDE & GROOM On the night of their Wedding FOOD TASTING For (4) Guests, (3) Months Prior to COMPLIMENTARY CHAMPAGNE AND the Wedding Date STRAWBERRIES For the Newlyweds WHITE LINENS Full Length Table Linens, Overlays & Napkins $50 FOOD & BEVERAGE CREDIT In Any of Our Outlets VOTIVE CANDLES 5 per Guest Table FIRST ANNIVERSARY STAY One Night Stay in Celebration of your First Anniversary DANCE FLOOR & STAGING REDUCED GUEST ROOM RATES ROUND OF GOLF For Overnight Contracted Room Blocks For (4) $100.00 TO SPA MINÉRALE Gift certificate All prices are subject to applicable Service Charge and Sales Tax. All Pricing and Menus are Subject to Change. • www.lansdowneresort.com Lansdowne Resort • 703-729-8400 • [email protected] Cocktail Reception PASSED HORS D’OEUVRES Hors d’oeuvres passed on a silver tray by our professional wait staff. Please Select FOUR Passed Hors d’Oeuvres CHILLED • Lobster Salad Crostini accompanied by a Lemon and Mint Infused Champagne Shooter • Shaved Beef Tenderloin on a Potato Chip with Horseradish Aioli • Chilled Crostini of Goat Cheese and Vegetable Ratatouille • Chilled Cucumber and Mint Soup, Cucumber Salsa and Crème Fraiche • Classic Crab “Louis” on Cucumber Coins • Slow Roasted Beef Tenderloin “Tea Sandwich” on Focaccia, Bleu Cheese Aioli • Roasted Red Pepper Hummus on Manchego Crostini • Gazpacho of Roasted Tomatoes with Lump Crab Meat and Fresh Herbs • Poached -
BEC 3928 Dinner Menu.Indd
DINNER Executive Chef: Dan Elinan CHILLED SHELLFISH DAILY SELECTION OF LOCAL CHILLED MAINE LOBSTER TAIL 18 OYSTERS ON THE HALF SHELL 9 Whipped Avocado, Grapefruit Relish 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette CHILLED SEAFOOD PLATEAUX 36 OLD BAY POACHED N.C. SHRIMP 14 1/2 # Stone Crab, 3 Poached Shrimp, * Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 3pc Daily Selection of Oyster GEORGES BANK SCALLOP CRUDO* 12 CAVALIER GRAND SEAFOOD BELFRY FOR PARTIES OF 4 OR MORE 58 Citrus Consommé, Sweet Pepper, Chive Coulis, Spiced Popcorn 4 Oysters,* ½ Lobster Tail, Scallop Crudo, King Crab, CHILLED CRAB COCKTAIL 15 4 Shrimp Cocktail, Accouterments Becca Seafood Sauce, Cucumber, Green Apple Slaw SOUP SMALL PLATES FRENCH ONION SOUP GRATIN 9 FOIE GRAS TORCHON 16 Baguette Crouton, Gruyère Cheese Compressed Old Cavalier Bourbon Pineapple, Sherry Gastrique, Nasturtium COASTAL VIRGINIA SHE CRAB SOUP 10 Puff Pastry, Cream Sherry ROASTED BONE MARROW 13 Shiitake Mushrooms Duxelles, Garlic Chips, Herbed Panko, Chimichurri Essence CHERRYSTONE CLAM AND SALADS WHITE BEAN CASSOULET 14 Cartwright Farm Ham, Leek, Rosemary, Cannellini Bean, GRILLED HEARTS OF ROMAINE 8 Parsley, Garlic, Scallion Pickled Toy Box Tomato, Shaved Pecorino, WOOD FIRE GRILLED Garlic Parmesan Dressing, Sesame Semolina Crumble DAILY OYSTERS 11 VIDA LIVING GREEN SALAD 9 Pecorino Cheese, Garlic Butter, Baguette Shaved Carrots, Pickled Shallots, Smoked Almonds, PREMIER JUMBO CRAB CAKE 15 Avocado, Buttermilk Dressing Crisp Caper Remoulade BEEF CARPACCIO* 15 30 day Grated Egg Yolk, Arugula, Shaved Pecorino Cheese, Smoked Olive Oil, Aged Balsamic, Capers, Pine Nuts *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. -
Paul Lafayet Mooncake Proposal (Year 2016)
Un moment de convivialité Mooncake Gift Box 凝綴中秋月餅禮盒 CONFIDENTIAL Last updated: 14 Jul, 2016 While we blend together the French delicacies and Un moment de convivialité traditional Asian mooncakes… 凝綴 中秋 . 當法式精緻甜點 遇上中式傳統月餅…… For many years, both Eastern and Western countries have been contriving for exquisite food dishes. As we combine different culinary traditions, Paul Lafayet here offers creative Hong Kong delicacies by reinterpreting traditional mooncake favorites with Western flavors and ingredients. This fusion embellishment symbolizes the gem of both Chinese traditional spirit and French amour. Paul Lafayet delicately produce special edition of mooncake collection this fall, to provide you and your loved ones a touch of French elements on the festive day. 法國和中國的飲食文化源遠流長, 對美食同樣十分講究。當法式甜點工藝與中式節 慶美饌相遇,製作出的不僅是食材與口感同步昇 華的法式月餅,更是象徵中國傳統精神與法式感 性浪漫結合的完美結晶。 Paul Lafayet 糅合中法的優良特質,精心研製 出中秋限定法式月餅,為您與摯愛的中秋添上 點點法式氣氛。 2 Key Highlights Product name: Un moment de convivialité mooncake box | 凝綴中秋月餅禮盒 No. of pieces per box: Four (Earl Grey Chestnut, Matcha Praline, Caramel, Lemon) Standard Price: HKD 320 What’s New: • First ever mooncake on using Financier as cake base • New Flavors: Matcha Praline and Caramel • Individual packaging 3 Mooncake Flavors NEW NEW Caramel Lemon Matcha Praline Earl Grey Chestnut 香脆焦糖 清新檸檬 抹茶榛子 栗子伯爵茶 Places of Origins of the main ingredients: 主要成份產地來源: Praline: Choicest Milk Chocolate and hazelnuts from Gianduja, France 果仁:從Gianduja上等牛奶巧克力和榛子和 Chestnut Paste: French imported Chestnut paste. 法國進口的栗子醬 Matcha: Tea leaves are -
Dinner & Hors D'oeuvres Packages
DINNER & HORS D’OEUVRES PACKAGES Facility rental for use of facility for up to 3 hours . $250 each additional hour All tables, chairs, china flatware & glassware Linens & Napkins Coffee & Hot Tea station Iced Tea & Lemonade station Pre-set water for each guest State-of-the-art AV (2 screens, projectors, microphones, WiFi) Complimentary on-site parking Set-up & Tear Down Complete Service Staff Desserts, drink options, and more can be added to any package as a custom item, please ask us for more information! Please Note: Prices subject to Ohio sales tax and 18% service charge Pricing Subject to change (rvsd 2.27.18) Call Ty Day at 614.724.3672 or [email protected] for pricing WEDDINGS ● MEETINGS ● SOCIAL EVENTS ● GOLF OUTINGS WWW.SAFARIGC.COM ● 614.724.3672 DINNER BUFFET MENU Includes choice of caesar salad or house salad served tableside with house made vinaigrette & ranch dressing, bread basket with butter ENTREES Choice of Two CHICKEN ALLEMANDE TERIYAKI SALMON WITH PINEAPPLE SALSA Grilled chicken breast in a traditional scratch made Salmon marinated in Asian spices served on a bed pf allemande sauce pineapple salsa CLASSIC GRILLED SALMON ROSEMARY LEMON GRILLED CHICKEN Salmon seasoned with kosher salt and pepper then Grilled chicken breast seasoned with an essence grilled to perfection served with lemon tarragon aioli of rosemary, garlic and lemon PENNE CHICKEN ALFREDO BRAISED BEEF TIPS Penne pasta, grilled chicken with a rich alfredo sauce Beef tips braised in white wine with sautéed mushrooms and onions CHICKEN PARMESAN -
A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger. -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan