The Eli's Cheesecake Company LEGENDARY CHEESECAKES & DESSERTS
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Neuhaus Blends the Best from Brazil and Colombia in a Gift Box the Latest Collection Combines Pralines and Coffee for a Perfect Ritual of Flavours
Neuhaus blends the best from Brazil and Colombia in a gift box The latest collection combines pralines and coffee for a perfect ritual of flavours Jean Neuhaus created the praline more than 160 years ago. It was the first in a long series of innovations by this Belgian company. Today Neuhaus has created yet another première: the very first praline and coffee foodpairing ritual. With the Coffee & Pralines Collection comprising six surprising pralines and two unique types of coffee of Brazilian and Colombian origin, every coffee ritual is a moment to remember. Dream duo Food pairing is based on the principle that flavours enhance or complement each other if they have common components. Chocolate and coffee are a perfect example of a match that is made in heaven, an aspect that clearly holds no secrets for Belgians. A study by iVox from 2017 revealed that an impressive 33% of Belgian pralines are consumed while drinking a cup of coffee. With the Coffee & Pralines Collection, Neuhaus offers a combination of both pralines and coffee for the perfect break. Specifically for this collection, the Neuhaus Master Chocolatiers created two sets of three pralines that go perfectly with two unique types of coffee. They selected beans from Colombia and Brazil, two world leaders in the cocoa sector and coffee production. Both the cocoa and coffee beans are single origin: in other words they come from the same region to guarantee a pure and authentic flavour. Coffee ritual 2.0 The ritual is all about tasting: the three pralines are eaten one after the other in a specific order from delicate to intense together with a drink of coffee from the same region. -
Cookie Troubleshooting Guide
Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape. -
Surprise with Elegance 2012-2013 Jean Neuhaus Founded His Company in Brussels in 1857
Surprise with elegance 2012-2013 Jean Neuhaus founded his company in Brussels in 1857. A few years later, his grandson, Jean Neuhaus Jr., had a stroke of genius and created the first filled chocolate, which he named ‘praline’. It was an immediate success! The secret ingredient: Neuhaus’s sincere passion for chocolate. Content 1-2 History 3 The best ingredients – Innovation 4 Craftsmanship – Our promise 5-8 New creations: gift box “Precious” & “Toots” 9-10 Gift hampers 11-12 Unique gift boxes 13-14 A timeless classic: the ballotin 15-16 Le Carré: crunch with flavour 17-18 A subtle gesture 19-20 Exclusive corporate gift box 21-22 Personalisation & delivery Jean Neuhaus settles in Brussels and opens Louise Agostini, Jean Neuhaus’s wife, designs a pharmacy in the prestigious Galerie de la an elegant gift box in which the chocolates Reine. He covers his medicines in a layer of are attractively presented. This box, called the chocolate to make them more palatable. ‘ballotin’, becomes the ‘must-have’ gift. 1857 1915 Over 155 years of Belgian tradition and innovation: a history of creativity and quality 1912 1937 Jean Neuhaus Jr. expands his grandfather’s idea The chocolates “Bonbon 13” and “Astrid” replacing the medicines with fresh cream, thus are created and become true Neuhaus creating the first filled chocolate. He calls it classics. Today, 75 years on, they are still ‘praline’, which becomes an immediate success! made according to the original recipes. 1 Neuhaus introduces the “Caprice” and “Tentation” during the World Exhibition in Brussels – refined filled chocolates with Neuhaus undergoes a transformation. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
WEEKEND KITCHEN RECIPE SHEET 8Th November 2015 Charlotte
WEEKEND KITCHEN RECIPE SHEET 8th November 2015 Charlotte White Spiced Carrot Cake with Cream Cheese Frosting This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine. I always couple my Carrot Cake with an American inspired Cream Cheese Frosting. This is essentially just buttercream made with half butter and half cream cheese but the result is a wonderful creamy texture that holds up to being spread all over the cake or piped on cupcakes too. Carrot Cake Ingredients: 350g Dark Brown Soft Sugar 300ml Sunflower Oil 4 Large Eggs 1 tsp Orange Extract 400g Self-Raising Flour 6 tsp Mixed Spice 2 tsp Bicarb of Soda 400g Grated Carrot 200g Sultanas 100g Desiccated Coconut Oven temp = 180C/ Gas Mark 4 Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract. Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time. Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered. -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
Warm Cookies $1800 / Dozen
$17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each. -
Charlotte May 21- Menu Update
Takin' care of biscuits STARTERS French toast bites $5.50 Brioche-based French toast bites, fried and tossed in cinnamon sugar served with cream cheese icing & praline sauce Pig candy bacon bites $5 Applewood-smoked bacon bites with a candy glaze Fried green tomatoes $7 Fried green tomatoes topped with lettuce, red tomatoes, remoulade, and bacon onion jam Seasonal beignets $7 Ask server for details. BENEDICTS SPECI ALTIES Eggs Cochon* $15 BBq shrimp & grits $15.50 Slow-cooked, apple-braised pork debris served over a buttermilk Gulf shrimp sauteed with pork tas so, bell pepper, red onion, beer & biscuit, topped with two poached eggs, finished with hollandaise rosemary butter reduction, over creamy stone-ground grits served with a buttermilk biscuit Chicken St. Charles* $15 Fried chicken breast served over a buttermilk biscuit, topped with Migas $12 two poached eggs, finished with a pork tasso cream sauce A Tex-Mex egg scramble with pico de gallo, spicy chorizo, and pepper jack cheese over crispy tortilla chips served with avocado, bayou Shrimp* $15.50 a side of chipotle sour cream, and pico de gallo Gulf shrimp sauteed with pork tasso and creole tomato sauce Try it with crawfish +$5 served over two poached eggs, fried green tomatoes and a Breakfast Tacos (VEG) $12 buttermilk biscuit 3 grilled flour tortillas filled with a scramble of eggs, pico de gallo, corned beef* $15.50 pepper jack cheese, chipotle sour cream and avocado, served with a Housemade corned beef ha sh served over a buttermilk biscuit, side of black beans and rice topped -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Gourmet Pre-Portioned Cookie Dough
99 Our cookie dough is made with the best ingredients out there, like real creamy butter, fresh whole eggs, Barry Callebaut® Chocolate, and plump California Raisins. 7260 Double Chocolate Chip Brownies From traditional chocolate chip and butter sugar cookies to Brownie de doble chispade chocolate unique signature f lavors, we have enough variety to satisfy Thick, rich chocolate brownies are filled any taste bud. and topped with semi-sweet chocolate chips for a dessert you’ll adore. Thaw and serve. 20-2 oz. servings per tray. $16.00 7262 Chocolate Chip Cookie Dough Chispas de chocolate Semi-sweet chocolate chip folded into rich, buttery cookie dough create the ultimate chocolate chip cookie experience. Approx. 36 cookie dough pieces per tub. $16.00 Gourmet Pre-Portioned Cookie Dough 7261 Apple Cinnamon Coffee Cake Bizcocho de manzana y canela Apple spice cake and chunks of tart Granny Smith apples are layered with brown sugar, then topped with a crumbly oatmeal cinnamon streusel. Thaw and serve. 20-2 oz. servings per tray. $16.00 7263 Carnival Carnaval It’s Easy. We Work Hard O Grams Trans Fat Colorful semi-sweet confection-covered chocolate candies make this So You Don’t Have To! • No added preservatives cookie fun to look at – and even more fun to eat. Approx. 36 cookie • No partially hydrogenated oils dough pieces per tub. $16.00 Each 2.5lb tub contains about O Grams Trans Fat 36 1.1 oz. gourmet frozen • No added preservatives cookie dough nuggets. • No partially hydrogenated oils Each 2.5lb tub contains about 36 1.1 oz. -
Proposal to Establish a Cocoa Study Center in Ebolowa, Cameroon
PROPOSAL TO ESTABLISH A COCOA STUDY CENTER IN EBOLOWA, CAMEROON Dr. Tom Neuhaus, President, Project Hope and Fairness, a 501 (c) 3 4104 Vachell Lane San Luis Obispo, CA 93405 (www.projecthopeandfairness.org; 805-441-6727) I. Executive Summary Most of the economic benefits inherent in the cocoa value chain are realized across the Atlantic and not in Africa, where 70% of the world’s cocoa is grown. This grant proposal is to fund the establishment of a Cameroonian Cocoa Study Center that will provide a setting where university students both foreign and local can explore ways to enhance economic and ecological sustainability: 1), promoting research and 2), to foster the development of cottage industry in order to enhance economic connections between village and city. The vehicle for research and development is chocolate, traditionally a colonial product appreciated in the West, the beans for which are grown mainly in Africa. This proposal covers some of the details involved in establishing the management and physical organization of the project. This project is proposed by Project Hope and Fairness, a 501(c)3 II. Approach and Methodology Approach consists of seven steps: 1. Identification of partners 2. Formation of executive committee 3. Identification of budgetary line items 4. Solicitation of funds 5. Acquisition of land 6. Planning and construction of building 7. Hosting first group of foreign and Cameroonian students Partners should fall into these categories: a. Cameroonian universities: commitment by at least one faculty member and one administrator to supplying a certain number of students to the program. At least one member of the faculty or administration should participate b. -
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
foods Article Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe , Antonio Piga * and Costantino Fadda Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (M.C.); [email protected] (S.P.); [email protected] (P.C.); [email protected] (A.D.C.); [email protected] (P.P.U.); [email protected] (C.F.) * Correspondence: [email protected]; Tel.: +39-0792-9272 Received: 27 May 2020; Accepted: 17 June 2020; Published: 19 June 2020 Abstract: The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.