The Perfect Way to End a Busy Market Day!

Total Page:16

File Type:pdf, Size:1020Kb

The Perfect Way to End a Busy Market Day! THE PERFECT WAY WOODMAN INN LUNCH TO END A Lunches are served with a Ploughman’s Lunch Buffet and a Traditional English Dessert Display. BUSY MARKET DAY! PUB SPECIALS Thursday, 15 Oct Garden salad of mixed greens served with caramelized walnuts, poached pears, crumbled blue cheese, cherry tomatoes and a champagne vinaigrette . Assorted deli The Woodman Inn welcomes you Sandwiches to include, medium rare roast beef, oven roasted turkey, salami and to High Point Fall Market 2015 black forest ham. Sandwich accompaniments, lettuce, tomato, sliced onions, pickle spears. Baby red bliss potato salad with smoked bacon and chives. Breakfast: 7:30AM Chicken Salad Stuffed Tomatoes. Lunch: 11:30AM - 2:30PM Friday, 16 Oct Grilled Chicken with Roasted Red Peppers in a Whole Grain Mustard Sauce over Steamed Cilantro Rice. Poached Asparagus Display. Saturday, 17 Oct Traditional English Fish and Chips with Ale Batter, Tarter Sauce, English Ale Mustard. WOODMAN INN BREAKFAST House Fried Potato Chips. Sunday, 18 Oct Grilled Mustard Crusted Salmon over Fresh Spinach. Roasted Butternut Squash Souffle. English Breakfast Tea • Fresh Brewed Coffee Served Daily with Traditional Pastries Monday, 19 Oct Farmhouse Sliced Steak with a Mushroom Demi Beef Broth. English Whipped Potatoes with butter. Chefs Choice Fresh Vegetable. Assorted Fresh Baked Scones: Tuesday, 20 Oct Seared Chicken with Tomatoes, Sage, Mushrooms and Provolone with a Lemon White Chocolate & Raspberry, Blueberry, Apple Cinnamon, Pecan Butter Sauce over Linguinni. Steamed Butter Broccolini. Fresh Baked Croissants with Whipped Butter Wednesday, 21 Oct Chicken and Asparagus Pie. Roasted Herb Crusted Potatoes. Bowl of Fresh Berries with Powdered Sugar & Assorted Yogurts Cranberry, Fresh Squeezed Orange & Grapefruit Juice Assorted Bagels with Cream Cheese & Jams GARDEN FRESH SALAD BAR Ploughman’s Lunch Buffet • Mixed Greens, Cheeses, Nuts, Fresh Fruit, Tomatoes, Onions, Bacon Bits, Diced Egg, Assorted Salads, Pickles, Olives. Herb Crusted Grilled Chicken. Fresh Assorted Rolls. Our barista will serve you fresh coffee at any time Americano • Cafe Latte • Cappuccino • Espresso TRADITIONAL ENGLISH DESSERTS & ASSORTED DESSERT SQUARES Gourmet Cake Display, Decadent Trifle, Sussex Pond Pudding Farmhouse Cheese Tart, Cortland’s Bread Pudding, Lemon Tart Squares www.jonathancharles.com Double Chocolate Brownies, Fresh Assorted Cookies, Fresh Apple Tart, Fresh Berry Tarts..
Recommended publications
  • Group Luncheon Menu Please Choose Three Entrees for Any Special Requirements Please Inquire with Our Special Event Manager
    GULLIVER’S Prime Ribs of Beef Group Luncheon Menu Please choose Three Entrees For any special requirements please inquire with our Special Event Manager. Entree Selections Classic Chicken Caesar Salad Grilled chicken breast over romaine lettuce, house made croutons, parmesan and Caesar dressing (Sub grilled salmon – add $3.00) The Gulliver’s Patty Melt Melted Swiss and Cheddar Cheese, Grilled Onions served on Rye Bread with French Fries Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with mashed potatoes And chef’s seasonal vegetables New York Steak Sandwich With boef onions, fries and peanut coleslaw Dessert English Trifle Layers of Sponge cake, Bavarian cream, Raspberries and Whipped Cream laced with Sherry wine $38.00 per person *Price includes soda, iced tea, coffee *Gratuity & local sales tax not included Private Dining and Special Events Phone: (949) 833-8411Email: [email protected] GULLIVER’S Prime Ribs of Beef Classic Luncheon Menu Please choose One First Course, Three Entrees, and One Dessert For any special requirements please inquire with our Special Event Manager. First Course Gulliver’s House Salad Crisp hearts of Romaine, Egg, Shrimp and Tomatoes tossed in our House dressing Caesar Salad Crisp Romaine Lettuce, Tossed with Parmesan Cheese, Garlic Croutons in our Caesar Dressing Entree Selections Prime Rib of Beef Prime Rib served with sautéed vegetables, Gulliver’s own German Potato salad and Creamed Horseradish Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with
    [Show full text]
  • Raspberry & Peach Trifle
    Raspberry & Peach Trifle Source: The Art of Simple Food II Alice Waters Prepared by: Lauren O’Dell Patton Serves: 8 Measure the inner diameter of the 6 cups or jars you are using. Cut 18 circles from: 1/3 sheet Sponge Cake (recipe follows) If using 1 large bowl, cut 2 circles. Combine in a nonreactive bowl: 2 ½ cups raspberries 1 to 2 tablespoons sugar Look for and discard any moldy or blemished berries as you put them in the bowl. Let the berries and sugar sit for 10 minutes or so to macerate. Peel and cut into 1/2inch dice: 3 ripe peaches Gently toss with: 1 to 2 tablespoons sugar Measure: 2 ¼ cups Noyau Crème Anglaise (recipe follows) Put 1 tablespoon crème anglaise in the bottom of each glass or jar. Place a round of sponge cake on top of the crème anglaise and spoon 3 heaping tablespoons raspberries and 2 tablespoons peaches on top. Pour 2 tablespoons of the crème anglaise on top of the peaches and place the second round of cake on top. Spoon on raspberries and peaches as before and pour over 1 tablespoon crème anglaise. Place a third round of cake on top and pour a final 2 tablespoons crème anglaise on top of the cake. Cover and chill. The trifle can be made in the morning to serve that evening, or it can be served the next day. Before serving, garnish with: Fresh peach slices and berries For a large trifle, cut 2 circles of sponge cake. Pour ½ cup crème anglaise into the bowl, add the cake and half of each fruit, as above.
    [Show full text]
  • Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
    Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving.
    [Show full text]
  • Download Recipe Book
    together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.
    [Show full text]
  • Fried Bread Pudding Balls Serves 15-20 People
    Fried Bread Pudding Balls Serves 15-20 people Ingredients: Three loaves of French bread 10 eggs ½ gallon milk 4 cups sugar 2 quarts heavy cream 4 cups white chocolate chips 1 teaspoon vanilla extract Parchment Paper Canola Oil for Frying (enough for at least 2 inches deep in frying vessel) Praline sauce for drizzle over bread pudding balls Ingredients: 1 Cup of Melted Butter 1 ½ cups of brown sugar ½ quart Heavy Cream Instructions: combine all three ingredients and set aside at room temperature Bread Pudding Instructions: Preheat oven to 300 degrees Heat heavy cream and allow to simmer, carefully stirring so not to burn. Add white chocolate chips and stir until melted. Remove from heat and set aside. In separate bowl, add eggs, sugar and vanilla extract and blend well. Add the milk to the egg mixture. Slowly add the warm heavy cream and chocolate chip mixture. Line a 9x13 pan with parchment paper. Spray paper with cooking spray. Tear French bread into large chunks placing them in pan. Pour half of egg and milk mixture over the bread, pressing firmly to soak up the milk. Using your fingers, mash the soaked bread to make one solid piece in the pan. Then add the remaining milk and egg mixture. This should be very wet. Spray foil with cooking spray and cover the bread pudding. It is important to spray the foil because the bread will rise and stick to it if not greased. Bake at 300 degrees for 40 minutes covered. Uncover and bake another 20 minutes or until golden brown.
    [Show full text]
  • Caramel Apple Bread Pudding
    • EPISODE six • CCARAMEARAMELL APPLEAPPLE BREADBREAD PUDDINGPUDDING BEST THING SINCE STALE BREAD ingredients 4 apples peeled and sliced, I use Red Prince (local ¾ cup whole milk apple) ¾ cup heavy cream ⅓ cup brown sugar firmly packed ¼ teaspoon salt ¼ cup butter ½ teaspoon cinnamon 1 vanilla bean split and seeds scraped ½ cup white sugar pinch of salt 4 whole eggs ½ loaf homemade bread cut into 1 inch pieces Directions 1. Preheat oven to 350 degrees. Butter 8 x 8 baking 6. Pour egg mixture over the bread cubes and pan. Place bread cubes in mixing bowl and set aside. combine. Stir in caramelized apples and combine well. 2. Melt butter over medium-high heat in large 7. Let sit for about 1 hour to allow liquid to completely saucepan. Add brown sugar and a pinch of salt, soak bread cubes. stir until the sugar is dissolved. Add apples and cinnamon and sauté over medium heat until apples 8. Pour into greased 8 x 8 baking pan. are caramelized and sugar becomes a thick syrup consistency. Set aside. 9. Bake for 45-60 minutes, until custard is set and bread is golden brown. 3. In large saucepan combine heavy cream, milk, vanilla bean, ½ tsp. salt in medium saucepan and 10. Serve warm topped with Dulce de Leche sauce or bring to a simmer over medium heat. your favourite caramel sauce. 4. In separate large bowl, mix together the eggs and white sugar. 5. Remove milk from heat and slowly add to the egg mixture a bit at a time, constantly whisking as you combine..
    [Show full text]
  • Gumbeaux's Cajun Cafe'
    CAJUNCAFE 12403 Veterans Memorial Hwy Dinner Hours: Douglasville, GA 30134 Tuesday-Saturday 770-947-8288 4:00pm - Close www.gumbeauxs.com Closed Sundays & Mondays Menu Welcome to Gumbeaux’s, A Cajun Café. We’re glad you’re here! Gumbeaux’s was established in 1994 by Robert, Wendy and Dorothy Regan and is still family-owned and operated. Our goal is to give the people of Douglasville and Metro-Atlanta the best Cajun food to be had anywhere. Our menu consists of various dishes of south Louisiana, from Creole to Etouffee to Jambalaya and boiled crawfish. Most of our seafood is fresh from the waters of the Louisiana bayous, the Gulf of Mexico and the eastern US coast. We go to extreme measures to ensure that you are getting the freshest product available. Most all of Gumbeaux’s dishes are made from scratch. Some take just a few minutes longer to prepare than others. Rest assured that we do not pre-bread or pre-cook most dishes, as this would take away from the natural flavors and compromise quality. We appreciate your patience. At Gumbeaux’s we strive to have the most courteous and timely service, along with the most cost-effective and quality menu possible. Please let us hear from you – we want to see you again! Thank you for your patronage. Sincerely, Robert, Wendy, Brandon & Harrison Regan • • We are taking all necessary precautions to keep you and our employees as safe as possible during this time. We appreciate your patience. Appetizers Tiger Bait Shrimp ..................................................................................................................................................$10.95 Ten fried butterflied shrimp tossed in a homemade spicy honey remoulade sauce.
    [Show full text]
  • Original Ocracoke Cook Book
    ORIGINAL OCRACOKB COOK BOOK Published by United Methodist Women of the United Methodist Church Ocracoke, hlorth Carolina THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Robert G. Anthony, Jr. Cp641.5 019o 1970z oho BOILED SALT FISH VY[o"L Soak fish overnight or all day. Put fish in cold water, bring to a boil, boil over medium heat about 20 minutes. Serve with hot pepper vinegar or fried out salt pork cubes crisped with drippings very hot. With this serve corn meal cakes. Boiled fresh fish is the same except have water boiling and salted then drop fish in skin down. — Mrs. Rosa Garrish STEWED DRUM Cut drum in small pieces. Put in pot with 8 potatoes (whole), pepper and salt to taste. Slice 2 onions and put in; then fry out salt pork cubes and pour over all. Put in enough water to cover fish. Cook for •/j hour, then thicken gravy with a little corn starch mixed in a little water. (I tablespoon) Cook about 15 minutes longer. — Mrs. Dell Scarborough CREAMED DRUM (Channel Bass) Soak one pound of salt drum overnight to freshen. Boil and flake. Make milk or sauce of j/2 stick butter, 2 tablespoons flour and one cup top coffee cream, pepper to taste. Add drum flakes, heat to boiling and serve with baked potatoes or on toast. — Mrs. Myra Wahab BOILED OLD DRUM AND POTATOES l/ Cut up drum fish in pieces; sprinkle well with salt; let stand for 2 hour be- fore cooking.
    [Show full text]
  • Signature Menus
    Andrew Brancato Signature Menus th 100 anniversary/ holiday party WINTER 825 GUESTS ELEGANT SEATED DUET DINNER PASSED APPS Menu • LOBSTER + GOAT CHEESE • INSALTA LOLA ROSA ARANCINI frisee + lola rosa greens | Brussels sprout leaves | bacon | dried cranberry | asiago | smoked almond brittle | • PISTACIO-PESTO + champagne-shallot vinaigrette PROSCIUTTO GALETTE flatbread | goat cheese • BALSAMIC + ROSEMARY MARINATED FILET OF BEEF • FRIED OYSTERS truffle oil | crispy onion nest ON THE HALF SHELL • SHRIMP + CRAB CAKE bacon-horseradish dijon remoulade hollandaise • SPARKLING CRANBERRY + • YUKON, KALE + CANNELLONI BEAN CAKE (VEG. ENTRÉE) BRIE BRUSCHETTA roasted red pepper coulis crostini | mint leaf • ROASTED SWEET POTATOES oven caramelized | garlic-herb gremolata ENHANCEMENTS • OVEN ROASTED BRUSSELS SPROUTS • SPECIALTY COCKTAIL : dried cranberry | bacon THE LEGACY bourbon • ARTESIAN DINNER ROLLS bitters butter rosette ginger beer candied ginger Alternating desserts • BUTTER-PECAN BLONDIE TRIFLE PLACESETTINGS vanilla bean mascarpone | housemade salted caramel | sugar sculpture garnish • ALTERNATING GLASS GOLD • BLACK + WHITE TUXEDO CAKE RIM + SUNBURST BRONZE layered chocolate cake | dark chocolate custard | CHARGERS white chocolate mousse | white + dark chocolate shavings | chocolate cookie cigar • ESTATE GOLD CHINA + FLATWARE • GRAPE FUSCHIA SATIN NAPKINS Andrew Brancato Signature Menus SUMMER WEDDING SUMMER 165 GUESTS BUFFET STATIONS APPETIZERS STREET TACO station • ASSORTED DOMESTIC • MINI BARBACOA BEEF TACOS CHEESE jicama slaw | queso fresco
    [Show full text]
  • PENFOLD's ESTATE SHIRAZ 22.0 125Ml SET MENU
    PENFOLD’S ESTATE SHIRAZ 22.0 125ml TO SUPPORT THE #AUSTRALIAISBURNING CAMPAIGN WE WILL BE DONATING ALL MARGIN FROM SALES OF THE PENFOLD’S ESTATE TO HELP FUND THE RESCUE EFFORT FOR THE FIRES IN AUSTRALIA SET MENU 2 COURSES £24 / 3 COURSES £28 SNACKS MUSHROOM MARMITE ÉCLAIRS 4.0 PORK BONBONS, MUSTARD MAYO 4.0 MALDON OYSTERS, APPLE & FENNEL VINAIGRETTE 15.0 for 6 SMOKED WHIPPED COD’S ROE, BLACK CUTTLEFISH CRACKERS 4.0 TORCHED LANGOUSTINE TAILS, BURNT BUTTER HOLLANDAISE 9.0 TEMPURA GARDEN HERBS, CORIANDER YOGHURT, LIME 4.0 ENGLISH BURRATA, BALSAMIC REDUCTION, ONION POWDER 9.5 STARTERS TORCHED BUTTERNUT SQUASH CARPACCIO, KALE, SUNFLOWER SEED BUTTER, CANDIED GINGER PAN-FRIED MONKFISH CHEEKS, FORAGED WILD GARLIC & LEMON VELOUTÉ, MONK’S BEARD CHOPPED RAW SUSSEX BEEF, QUAIL’S EGG, CHEDDAR CRUST, UMAMI RELISH GIN CURED CHALK STREAM TROUT, BEET, CUCUMBER, BUTTERMILK DRESSING VENISON RAGU, PAPPARDELLE, HENS EGG YOLK, ENGLISH PECORINO, SOURDOUGH CRUMB MAINS MUSHROOM & SQUASH WELLINGTON, CABBAGE, WHOLEGRAIN MUSTARD & KIMCHI SOUTH COAST COD, SAMPHIRE, ENGLISH CAVIAR, FENNEL, SEA SHORE BISQUE OXFORD SANDY & BLACK PORK, SULTANAS, RAINBOW CAULIFLOWER, HAZELNUTS, ENGLISH MISO FALLOW DEER, PARSLEY ROOT, CAVOLO NERO, WILD MUSHROOMS, RED WINE JUS ORGANIC NORFOLK QUAIL, PRUNE & EARL GREY, LOVAGE, KING OYSTER MUSHROOM, MADEIRA JUS CONFIT ARCTIC CHAR, KIMCHI EMULSION, RADISH, ALMONDS SUPPLEMENT 8.0 SPECIALS BARRON OF BEEF, RED WINE JUS SUPPLEMENT for two 28.0 VENISON WELLINGTON, RED WINE JUS SUPPLEMENT for two 28.0 CHEESE RIPE ENGLISH CHEESE, SUSSEX HONEY, HOMEMADE CHUTNEY, CRISP BREAD 3.0 EACH DESSERTS CHOCOLATE & AMARETTO MOUSSE, ALMOND SPONGE, CARAMEL SUSSEX POND PUDDING, MADEIRA SPONGE, LEMON, CUSTARD WHITE CHOCOLATE DÉLICE, BLOOD ORANGE, HAZELNUT, HONEYCOMB INCLUDES COFFEE AND A COOKIE @SUSSEX_RESTO GAME DISHES MAY CONTAIN SHOT.
    [Show full text]
  • N CREAM BREAD PUDDING Pacific Wharf Café – Disney California Adventure® Park
    Recipes From Our Disney Kitchens COOKIES ‘N CREAM BREAD PUDDING Pacific Wharf Café – Disney California Adventure® Park INGREDIENTS Serves 12 BREAD PUDDING • 1 lb. loaf day-old Italian bread • 5 large eggs • 1 1/2 cups sugar • 4 cups half and half • 1 tbsp vanilla extract • 24 chocolate sandwich cookies, quartered TOPPING • 1/2 cup heavy whipping cream • 1 (14 oz.) can sweetened condensed milk • 12 chocolate sandwich cookies, crushed DIRECTIONS FOR BREAD PUDDING: TO SERVE: 1. Preheat oven to 350°F. Spray 9×13-inch baking 1. Whip heavy whipping cream in bowl of an electric mixer pan with nonstick cooking spray. Set aside. fitted with whisk attachment until medium peaks form. 2. Cut bread into one-inch cubes and place in large 2. Cut bread pudding using Mickey Mouse-shaped cookie mixing bowl. Set aside. cutter and place on a plate. 3. Combine eggs, sugar, half and half, and vanilla extract 3. Drizzle with 1-2 teaspoons of sweetened condensed milk. in a medium mixing bowl. Whisk until fluffy. Pour over 4. Top each serving with 2 tablespoons whipped cream and cubed bread, stirring gently to mix. Set aside for 1 tablespoon of crushed chocolate sandwich cookies. 15 minutes and allow egg mixture to soak into bread. 4. Gently stir in chocolate sandwich cookies. 5. Pour bread pudding mixture into prepared baking pan and spread out evenly. 6. Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F. 7. Cool for 15 minutes. Always use caution when handling sharp objects.
    [Show full text]
  • Nutrition Recipe Book Nutritious and Delicious Recipes Made with Ensure® Strength Through Nutrition
    Nutrition Recipe Book Nutritious and Delicious Recipes Made with Ensure® Strength Through Nutrition The recipes in this booklet have been created to help give you what you need to stay strong with nutrition. Whether you’re in the mood for a nutritious breakfast or a delicious treat, these nutritious recipes will help provide your body with the good nutrition and the energy it needs. RECIPES OVERVIEW ENSURE® ENLIVE® RECIPES ENSURE® PLUS RECIPES Easy Pancakes ..............................................4 Vanilla-Maple Frozen Yogurt................ 26 Creamy Rice Pudding ................................6 Chocolate Fudge ...................................... 28 Carrot Ginger Soup ....................................8 Cinnamon Rice ...........................................10 ENSURE® ORIGINAL RECIPES Apple Pecan Muffins ...............................30 Broccoli Rice Casserole .......................... 12 Banana Tiramisu Recipe ........................ 32 Chicken Stroganoff ...................................14 Butter Pecan Crème Brûlée .................34 Roasted Sweet Potato Mash ................. 16 Dark Chocolate Chip Banana Bread . 36 Spinach and Tomato Quiche ................. 18 Red Velvet Cupcakes .............................. 38 Strawberry Banana Smoothie .............20 Pumpkin Spice Bread Pudding ...........40 Featuring recipes made with Ensure® Enlive®, Berry Smoothie ......................................... 22 Cranberry Spice Bread ........................... 42 Ensure® Original, and Ensure® Plus Green Smoothie .......................................
    [Show full text]