Whatfood He5e-M0rsels

Total Page:16

File Type:pdf, Size:1020Kb

Whatfood He5e-M0rsels Central Library of Rochester and Monroe County · Historic Monographs Collection WHATFOOD HE5E-M0RSELS ROCHESTER PUBLIC LIBRARY STA^FF ASSOCIATION N R 95I r641.5 R676w Central Library of Rochester and Monroe County · Historic Monographs Collection • • '••>'• Rochester Public Library Reference Book Not For Circulation Central Library of Rochester and Monroe County · Historic Monographs Collection ROCHESTER PUBLIC LIBRARY STAFF ASSOCIATION — Committee on Cookbook Ruth Groat Florence Kenyon Gladys Love Ruth Rand Helen Summermatter Marjorie Taylor, Editor and Sam Pipitone, Art Work Recipes were contributed by members of the staff, each mem- ber being asked to submit favorite recipes. The committee assumed that "favorite recipe" implied personal trial by the staff member, so no attempt was made by the committee to try personally the recipes here printed. We hope our confi- dence will prove justified! 1-3 Central Library of Rochester and Monroe County · Historic Monographs Collection PREFACE Because this is a library staff cookbook, we have tried to arrange it in much the same way that a modern library is organized. Therefore instead of the more usual divisions of a cookbook, you will find the recipes arranged under such head- ings as MAIN dishes, BRANCHES (foods that go with the main dish to make a more unified whole), EXTENSION DE- PARTMENT (soups and desserts, to extend the meal beyond the central portion), CHILDREN'S DEPARTMENT (candies, cookies and ice cream) and so on. A modern library has also an Administration Department and an Acquisitions and Preparations Department. For this "cookbook library," the editorial committee stands as AD- MINISTRATION, and YOU must be the ACQUISITION and PREPARATION DEPARTMENT - to acquire the necessary ingredients and prepare the meal. We wish for you the same satisfaction in getting the right meal to the right person as librarians always feel when they can get the right book to the right reader. It is a satisfaction that goes deep, and we hope you will find it. HAPPY COOKING! Central Library of Rochester and Monroe County · Historic Monographs Collection TABLE OF CONTENTS Page Committee on cookbook i Preface ii "MAIN DISHES" MEAT 1 CHICKEN, FISH, LOBSTER 11 SALADS, VEGETABLES, WAFFLE-PANCAKE GROUP. 15 "BRANCHES" VEGETABLES 21 SALADS 25 BREADS 29 "EXTENSION DEPARTMENT" APPETIZERS AND SOUPS 35 DESSERTS 37 PIES, PASTRIES, CAKES 47 "CHILDREN'S DEPARTMENT" CANDY 65 COOKIES 67 ICES 75 "SPIRIT OF SERVICE" i.e. SERVICE OF SPIRITS DRINKS 77 "V.F." SANDWICHES 79 PRESERVES 81 ODDS AND ENDS 85 "READY REFERENCE FILE" BASIC RECIPES 87 "FOREIGN LANGUAGE DEPARTMENT" 91 iii Central Library of Rochester and Monroe County · Historic Monographs Collection Central Library of Rochester and Monroe County · Historic Monographs Collection MAIN DISHES" Recipes to provide for the main dish at a meal - - Dinners Luncheons Suppers Breakfasts "Always have an eye to the main, Whatsoever thou art chanced at the buy" - John Lyly Central Library of Rochester and Monroe County · Historic Monographs Collection Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT New meat begets new appetite" - John Ray MEAT LOAF 2 lbs. ground beef 1 tsp. salt 2 cups crushed corn flakes Pinch of celery salt and of curry 1 egg, beaten 1 cup boiling water 1 cup tomato soup 4 strips bacon To the ground beef, add the corn flakes, and the egg, tomato soup and the seasoning. Mix thoroughly and pack firmly into a bread pan to shape. Turn out of bread pan into a small roasting pan. Pour the boiling water over the meat loaf and place bacon strips on the top. Bake in a moderate oven 30 to 35 minutes. Christine Sullivan MEAT LOAF 1-1/2 lb. ground meat (beef, pork and 1/2 cup milk veal mixed) 1-1/2 tsp. salt 8-10 tbsp. bread crumbs (can be from 1/2 tsp. pepper a package) 1/2 tsp. each of thyme and savory 2 eggs, lightly beaten with a fork Mix all well together, put in a loaf tin and bake in a 350° oven for about an hour, or until the loaf begins to come away from the sides of the pan and looks browned and done. A. M. Taylor MEAT LOAF 1-1/2 lbs. ground round steak 1/2 tsp. black pepper *1 cup dry bread crumbs 1 tsp. celery salt 1 cup tomatoes (cooked or canned) 1 tbsp. margarine or butter 1 small onion cut in small pieces 4 slices bacon 1 tsp. salt 2-3 tbsp. flour 1 tsp. poultry seasoning 1 cup water Mix all ingredients together. Shape into a loaf in the center of a pan large enough for juices to run into pan. Place the slices of bacon over the top, anchored with toothpicks. Bake 1-1/2 hours in a moderate oven, until nicely browned. Remove from pan and make gravy by adding 1 cup water mixed with the flour. Cook and stir until smooth and thickened. Serves 6-8. This is a moist meat loaf, and delicious. Ruth B. Groat Central Library of Rochester and Monroe County · Historic Monographs Collection 2 MEAT HAMBURGER SPECIAL 1-1/2 lbs. ground beef 2 tbsp. cream mustard 1-1/2 tsp. salt 1 egg 2 tbsp. minced onion 1/4 tsp. pepper Knead ingredients thoroughly. Form into cakes and either fry or broil. Clara Neal BROILED HAMBURGERS 1 lb. ground round steak 1/2 tsp. prepared mustard, generous 1/4 cup sherry wine measure 1 egg, unbeaten 1 small onion, finely diced 1/4 cup crumbled cornflakes, or rice Salt and pepper to taste crispies Mix all ingredients thoroughly, form into patties and broil until well browned on both sides. These hamburgers are very moist and tasty. This amount makes 4 medium sized patties, so would serve 4 moderately, or 2 generously. A. M. Taylor MOR 1 lb. hamburg, or ground round steak Chili powder, about 2 tbsp. (to your 1 can tomato paste taste) 1 can tomato sauce (puree) 2/3 pkg. noodles (medium size) 1 small can kernel corn 1/3 lb. cheese (cheddar is good) Crumble hamburg in frying pan and allow to brown slowly. Add chili powder, tomato paste and tomato sauce and 3/4 cup water. Simmer. Add corn and cook until sauce is very thick. Cook noodles in boiling salted water. Drain. Put layer of noodles in a greased casserole, then a layer of the meat sauce. Alternate the layers, end- ing with top layer of the meat sauce. Shred cheese over the top, and put in a moderate oven until cheese is melted. Serve with a green salad. Dorothy H. Stimpson MINCE 1 lb. ground round steak Green pepper, optional 1 lb. onions (4-6 medium size) Flour or cornstarch Salt and pepper to season Place steak in heavy saucepan over medium heat and keep stirring until meat is thoroughly browned. Remove from heat, pour off excess fat, add a little cold water. Place the whole, peeled onions dotted around in the pan, (cut up green pepper, if desired), and add salt and pepper. Put cover on pan, bring to boil, and let simmer over very low heat for about 1 hour, being careful that the water does not all boil away. Before serving, remove onions and thicken Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT 3 mince by stirring in about 2 dessert spoons of flour or cornstarch mixed with sufficient cold water to form a smooth creamy liquid. Cook over medium heat, stirring constantly, for about 2 or 3 minutes until mixture thickens. Then serve with the onions, which are still whole and well cooked through. Serves 4. Marian Simpson Scottish interne, 1948-49 POLONI 1-1/2 lbs. ground round steak Salt and pepper 1 large onion, finely chopped 2 eggs 1/2 tsp. each of sage, savory Breadcrumbs, about 1-1/2 cups and thyme Mix ingredients together till thoroughly blended and shape into a roll. Wrap in cloth and tie ends. Boil in large pot, with sufficient water to cover, for 1-1/2 hours. This makes a firm meat loaf which is equally good served hot or cold. Being firm, it would slice well, when cold, for sandwiches. Marion Simpson Scottish interne, 1948-49 We wondered about the name of this - poloni - and then found the following information in Mencken's American Language. "Bologna, in American use ... has been reduced to balony. The English commonly make it polony." Look up Gilbert and Sullivan's song by Little Buttercup and you will meet the word again: "I've chickens and conies, and pretty polonies And excellent peppermint drops." ROMAN HOLIDAY 1/4 cup shortening (Crisco, bacon 1 tsp. salt drippings, or oil) 1/8 tsp. pepper 1 onion, chopped 1-1/2 cups canned tomatoes 2 cups cooked elbow macaroni 3/4 cup grated cheese 1 lb. ground round steak Fry onion in shortening. Add meat and seasonings. Cook 5 minutes. In the bottom of a greased casserole put a layer of macaroni, then a layer of the meat and drippings, then a layer of macaroni. Pour in the tomatoes. Sprinkle the cheese over the top. Cover and bake at 350° for 35 min. Remove cover and bake 10 min. longer. Serves 4-6, depending upon how hungry you are. Ruth B. Groat DEVILED STEAK 2-3 lbs. round steak 3 green peppers, cut up Crisco 1 can Campbell's tomato soup 9 onions, diced 1 tbsp. vinegar Central Library of Rochester and Monroe County · Historic Monographs Collection 4 MEAT Pound the steak well on both sides, sprinkle with salt and pepper, cut in small portions and brown quickly in hot crisco in a skillet or Dutch oven.
Recommended publications
  • 17.99Lb 13.97Lb
    Specials Good from Dec. 12 thru Dec. 18, 2018 Fa-la-la-la Yum! follow us: Shop early for the best selection of Christmas Novelties including Milk & Dark Chocolate Foil Balls, Foil Wrapped Chocolate Santas and Ozark Trails Ham of course, a wide selection of See's famous from Ham I Am! chocolates, now available in Holiday Wrap! Your Ham for the Holidays Butcher Shop STANDING RIB ROasT OR Epicurean Choice Angus Bone-In Rib Eye Steaks lb AVAILABLE IN SPIRAL SLICED 13.97 STeaKHOUSE QUalITY SMOKED & PEPPERED OR Epicurean Choice Angus HICKORY SMOKED FlavORS Whole Beef Tenderloin These hams are smoked in the Ozark Mountains, using a family recipe and time honored tradition lb that produces a tender, juicy and memorable meal. 17.99 Terrific as a main course, served at a buffet carving While FROZEN, Grade A, 10 LBS & UP station or for sandwiches, your family is sure to Supplies love the taste of Ozark Trails! Last! Butterball Turkeys ........................lb 99¢ 6 PK .5 LTR BOTTLES, SelecT VarIETIES & Farmer’s Market The Wine List Dr. Pepper, 7-Up or Diet Dr. Pepper 750 ML, SONOma COasT APPLE DAYS Sonoma-Cutrer 3 $ ARE HERE! Chardonnay for 9 21.99 Gala, Red DelICIOUS, GraNNY SMITH & 750 ML, FROM CalIFORNIA MUST BUY 3 Fuji, Braeburn, Edna Valley OR $3.99 eacH Golden Delicious Chardonnay & Jonagold Apples 18 CT, SelecT VarIETIES & Green Mountain 99¢ lb 9.99 K Cups Coffee ................ 9.99 {713} 783-8203 www.RiceEpicurean.com www.RiceDelivers.com 2020 Fountain View All Prices Valid with Experience Card. We Reserve the Right to Limit Quantities of Any Item.
    [Show full text]
  • 2017 Cakes, Cheesecakes & Pies
    Cristaudo’s Cristaudo’s Cristaudo’s Café’, Bakery and Catering Café, Bakery and Catering Café, Bakery and Catering 209 S. Illinois Ave. 209 S. Illinois Ave. 209 S. Illinois Ave. Carbondale, Il 62901 Carbondale, Il 62901 Carbondale, Il 62901 618-529-4303 2017 Cakes, Cheesecakes & Pies Cristaudo’s Turkey Dinner 2017 Holiday Breads and Rolls _______ Buche de Noel (Yule Log Cake) Specials, 2017 Chocolate cake rolled with regular or mocha butterfluff, Coffeecakes and Sweet Breads Priced per 12 people covered with chocolate ganache, with meringue mushrooms Serves 12 $26.99 _____ Cranberry-Nut Mini-Loaves $4.95 _____ Blueberry Mini-Loaves $4.95 Cristaudo’s New York Cheesecake _____ Christmas Fruitcake $8.88 HOT COLD ________ Plain Vanilla $ 17.99 _____ Italian Panettone $11.99 ________ Pumpkin Praline $ 21.50 _____ Mini Panettone $4.95 ________ Amaretto Nut $ 21.50 _____ German Stollen (filled with cinnamon, _____ Roast Turkey (boned and carved) $71.95 ________ Turtle Cheesecake $ 21.50 pecans and candied fruit) $13.50 ________ Raspberry Swirl $ 21.50 _____ Mashed Potatoes (1/2 gallon) $19.15 _____ Danish Stollen ~ Cherry $14.99 ________ Cherry-Topped $ 21.50 _____ Danish Stollen ~ Apple $14.99 _____ Gravy (1/2 gallon) $11.95 ________ Chocolate Cheesecake $ 21.50 _____ Danish Stollen ~ Cheese $14.99 _____semi-sweet or white chocolate chips + $2.50 _____ Pumpkin Pie (2 each) $21.50 _____ Deep Dish Butter Coffeecake $13.50 Cristaudo’s 10” Pies _____ Praline Pecan Coffeecake $13.50 _____ Yeast Rolls (2 dozen) $9.95 _____ Chocolate Almond Coffeecake
    [Show full text]
  • Trade Marks Journal No: 1800 , 05/06/2017 Class 30 1164438 06
    Trade Marks Journal No: 1800 , 05/06/2017 Class 30 1164438 06/01/2003 GF CO., LTD. 158 - 1, BARKDAL -DONG ANYANG CITY, KYUNGKI -DO, KOREA MANUFACTURERS AND MERCHANTS A CORPORATION ORGANISED, REGISTERED AND EXISTING UNDER THE LAWS OF REPUBLIC OF KOREA Address for service in India/Agents address: ANAND AND ANAND. B-41,NIZAMUDDIN EAST, NEW DELHI - 110 013. Proposed to be Used DELHI Dried confectionery, namely biscuits, cakes, rice cakes, chewing gum, chocolate chips, peanut butter chips, chocolate, cookies, crackers; peanut confectionery, namely peanut brittle, peanut butter cookies; sugar confectionery, namely lollipops and candy, ice cream cake; candy, namely caramels, fruit drops, jelly drops, sweetmeats, peppermint sweets; puffed rice; ice cream; crystal sugar; candy; crackling candy containing carbonated gas to make or cause to make a succession of sharp snaps; ice candy; sugar, all being goods falling in class 30. 4675 Trade Marks Journal No: 1800 , 05/06/2017 Class 30 1767134 23/12/2008 MANISHA DEVI trading as ;SUBHI FOOD PRODUCTS SARAI NAWAB ALIGARH-202001 MANUFACTURES & MERCHANTS & SUPPOIERS Address for service in India/Agents address: JAIRO TRADE MARK OFFICE. 17/186, JAIRO BUILDING, JAIGANJ MARKET CROSSING, ALIGARH-202001, U.P. Used Since :01/01/2006 DELHI JAL JEERA MASALA & CHURAN & SPICES & GAZAK & REBARI &ALOO & BIKANERI & SHAHI BHUJIA & MUNG & CHANA KI DAL, GUJRATI & MAKHANA & KAJU & KASMIRI & CORNFLEX MIXTURE, DALMOOT, TESTY, RAT LAMBI, RAJBHOG, KHATTA& MEETHA, MUMFALI & CHANA MASALA, NAVRATAN RAJMOTI, ANMOL RATAN SPECIAL SEV, BADAM LACHHA & NAMKEENS & BAKERY PRODUCTS & TEA & WAFFER & CIPS & SWEETS OF ALL KINDS GOODS. REGISTRATION OF THIS TRADE MARK SHALL GIVE NO RIGHT TO THE EXCLUSIVE USE OF THE.SANGAM.
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Summer Pudding
    Summer Pudding Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet. I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream. Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up. Summer pudding – serves 6 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries 100 to 150g castor sugar or fructose 1 strip lemon rind (optional) 8 to 10 thin slices of 2 days old brioche Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight. Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat. Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • Buffet Menu 2020
    Conference Buffet Menu 2020 £38.00 per person inc VAT Choose any three dishes from the Main Dishes selection, three salads and three desserts. Buffet also includes coffee and petit-fours. Main Dishes Meats Fish Salads Pot roasted chicken with mushrooms and glazed onions in Sea bass with white grapes and wine cream Please select 3 salads: red wine sauce Pan fried sea bream with roasted tomato and fennel sauce Roast new potatoes, spring onions bacon and blue cheese Thai green chicken curry, peas and aubergines Grilled salmon with curried sauce Carrot, raisin and walnut slaw Stir fry chicken in black bean sauce Scottish salmon with Provençal vegetables and goat cheese Caesar salad Chicken tikka masala Poached salmon, orange and fennel beurre blanc Couscous and dried fruit salad Slow cooked belly of pork, black pudding crumble, crackling and Classic Lensbury fish pie Baby spinach, goats cheese, crispy bacon and mixed leaves. apple sauce Grilled hake, bourguignon garnish and red wine sauce Tomato, feta and olive salad Salted beef brisket steaks with balsamic roasted red onions Roast haddock with lemon caper butter sauce Mixed leaves, toasted pumpkin seeds, sun–blush tomatoes, fregola Braised shin of beef cottage pie and balsamic vinegar Beef Bourguignon Vegetables Wild rocket, garlic croutons, parmesan shavings and Lancashire hot pot Please select a type of vegetable and potato/rice to accompany your main course extra virgin olive oil Chinese pepper steak Panache of herb scented root vegetables Glass noodle salad, baby prawns, coriander shredded
    [Show full text]
  • Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
    Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
    [Show full text]
  • Current-Brunch-Menu.Pdf
    WELCOME TO LACROIX 75 RAW BAR SPECIALTIES Sushi Maki: California, Spicy Salmon, Vegetable Jumbo Shrimp with Cocktail Sauce Smoked Trout, Peppered Mackerel Assorted American Caviar, Traditional Accoutrements Bagel and Smoked Salmon, Classic Accompaniments Oysters on the Half Shell CANAPÉS Hamachi, Tomatillo, Fresno Chili Foie Gras S’mores Carrot Tart, Sea Urchin, English Pea Bloody Mary Gazpacho, Mussels Escabeche Smoked Salmon, Mille Feuille, Dill Crème Fraiche, Red Onion Steak Tartare, Potato, Egg Yolk, Chive Crab, Chili Flake, Sourdough, Lemon, Nasturtium SALADS Compressed Melon, Jamon Serrano, Sherry, Cilantro Zucchini, Squash Blossom, Picholine Olive, Green Garlic Vinaigrette Grilled Peach, Mache, Ricotta Salata, Endive Sugar Snap Pea, Avocado, Cucumber, Kiwi Dressing Braised Artichoke, Fregola Sarda, Roasted Pepper, Tonnato Dressing Pole Bean, Marcona Almond, Cherry, Thyme SEASONAL SELECTIONS FROM THE CHEF’S TABLE HOT HORS D’OEUVRES AND SIGNATURE ENTREES Brioche, Pork Belly, Gribiche Vietnamese Beef Broth, Quail Egg Buttermilk Biscuit, Pork Roll, Piperade, Comté Shrimp Cake, Orange Marmalade Lamb Shoulder, Carrot Cavatelli, Carrot Top Pesto Braised Beef Short Rib, Polenta, English Pea, Sauce Royale Sautéed Wild Mushrooms in Herb Nage Buttermilk Fried Chicken, Swiss Chard, Honey Blanquette de Veau, Savoy Cabbage, Garlic Scape Skate Wing Veronique, Grape, Tarragon, Chervil, Leek Asparagus, Heart of Palm, Almond Escargot Pithivier Pommes Darphin, ‘Nduja, Fennel HAND CARVED MEAT AND FISH Scottish Salmon, Pastrami Spice Giant Diver Scallop Sausage Niman Ranch Brisket, Béarnaise, Sorrel Dijon Rosemary Crusted Lamb Leg Porchetta, Orange Glaze CHARCUTERIE AND CHEESE Weekly Selection of Cured Meats and Artisanal Cheeses Chicken Liver and Foie Gras Mousse, Watermelon Glaze Country Pâté, Brandy, Dried Fruit Assorted Breads, Mustards and Pickles Contains Shellfish Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness .
    [Show full text]
  • Tasty Creationstm Menu SWEET CREAM CHOCOLATE SMILE & SAY SENSATIONS LOVERS ONLY CHEESE-CAKE
    Tasty CreationsTM Menu SWEET CREAM CHOCOLATE SMILE & SAY SENSATIONS LOVERS ONLY CHEESE-CAKE Red, White & Blue Sweet Cream Almond Joy® Double Dark Raspberry Cheesecake with Strawberries & Blueberries Chocolate with Almonds & Coconut Cheesecake with Raspberries & Graham Crackers Strawberries ‘N’ Cream Rocky Road Chocolate Swiss Sweet Cream with Two with Chocolate Chips, Blue Cheese Cheesecake with Scoops of Strawberries Marshmallows & Walnuts Two Scoops of Blueberries Rainbow-nanza Sweet Cream Willy Wonka Double Dark Chocolate Chocolate Delight Cheesecake with M&M’s® & Assorted Sprinkles with Chocolate Chips & Fudge Cheesecake with Chocolate Chips, Chocolate Sprinkles & Fudge Cherries Jubilee Sweet Cream Peanut Butter Crunch Chocolate ® with Cherries & Graham Crackers Swiss with Reese’s Peanut Butter BEGGIN’ FOR BUTTER PECAN Cup & Nestle® Crunch Bear Necessities Sweet Cream Butter Than Nuttin’ Butter Pecan with Two Scoops of Gummy Bears S’More Chocolate Swiss with with Walnuts & Pecans Trail Mix Chocolate Chips, Marshmallows Southern Pecan Pie Sweet Cream with & Graham Crackers M&M’s®, Granola & Walnuts Butter Pecan with Pecans & Caramel NOT THE SAME HAPPY BIRTHDAY JAVA OLD VANILLA CAKE TO YOU JAMBOREE Bananas Foster Vanilla Birthday Bonanza The Coffee Bar Coffee with with Bananas & Caramel Birthday Cake with Gummy Bears Heath® Bar & Snickers® & Assorted Sprinkles Cookies ‘N’ Cream Vanilla with Caramel Nut Latté Coffee with Pineapple Mixed Up Cake Two Scoops of Oreo® Cookies Almonds, Pecans & Caramel Birthday Cake with Pineapple, Candylicious
    [Show full text]
  • Soups Starters Side Dishes Main Dishes Desserts
    SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]