Eton Mess Sticky Toffee Pudding Profiteroles Turmeric Panna Cotta

Total Page:16

File Type:pdf, Size:1020Kb

Eton Mess Sticky Toffee Pudding Profiteroles Turmeric Panna Cotta DESSERTS DESSERTS DESSERTS 11 11 11 DESSERTS 11 Eton Mess Eton Mess Eton Mess Eton Mess Meringue, Strawberries Meringue, Strawberries Meringue, Strawberries Vanilla Cream Meringue, Strawberries Vanilla Cream Vanilla Cream Vanilla Cream Sticky Toffee Pudding Sticky Toffee Pudding Sticky Toffee Pudding Sticky Toffee Pudding Caramel Sauce, Vanilla Whipped Cream Caramel Sauce, Vanilla Whipped Cream Caramel Sauce, Vanilla Whipped Cream Caramel Sauce, Vanilla Whipped Cream Profiteroles Profiteroles Profiteroles Profiteroles Choux Pastry, Cointreau Pastry Cream Choux Pastry, Cointreau Pastry Cream Choux Pastry, Cointreau Pastry Cream Pistachios, Chocolate Sauce Choux Pastry, Cointreau Pastry Cream Pistachios, Chocolate Sauce Pistachios, Chocolate Sauce Pistachios, Chocolate Sauce Turmeric Panna Cotta Turmeric Panna Cotta Turmeric Panna Cotta Crystallized Ginger Turmeric Panna Cotta Crystallized Ginger Crystallized Ginger Crystallized Ginger Flourless Chocolate Cake Flourless Chocolate Cake Flourless Chocolate Cake Dark Chocolate, Coffee Creme Anglaise Flourless Chocolate Cake Dark Chocolate, Coffee Creme Anglaise Dark Chocolate, Coffee Creme Anglaise Dark Chocolate, Coffee Creme Anglaise Ice Cream Sandwich Ice Cream Sandwich Ice Cream Sandwich Ice Cream Sandwich Chocolate Chip Cookie Chocolate Chip Cookie Chocolate Chip Cookie McConnell’s Vanilla Ice Cream Chocolate Chip Cookie McConnell’s Vanilla Ice Cream McConnell’s Vanilla Ice Cream McConnell’s Vanilla Ice Cream Apple Crumble Apple Crumble Apple Crumble Apple Crumble Local Apples, Traditional Vanilla Custard Local Apples, Traditional Vanilla Custard Local Apples, Traditional Vanilla Custard a la mode +3 Local Apples, Traditional Vanilla Custard a la mode +3 a la mode +3 a la mode +3 Chef’s Selection of Desserts for Two Chef’s Selection of Desserts for Two Chef’s Selection of Desserts for Two Chef’s Selection of Desserts for Two Chef’s Choice of Four Mini Desserts Chef’s Choice of Four Mini Desserts Chef’s Choice of Four Mini Desserts 30 Chef’s Choice of Four Mini Desserts 30 30 30 DESSERT WINES DESSERT WINES DESSERT WINES DESSERT WINES Ceretto, Moscato d’Asti, Piedmont, Italy 10 Ceretto, Moscato d’Asti, Piedmont, Italy 10 Ceretto, Moscato d’Asti, Piedmont, Italy 10 Ceretto, Moscato d’Asti, Piedmont, Italy 10 La Fleur D’Or, Sauterns, France 13 La Fleur D’Or, Sauterns, France 13 La Fleur D’Or, Sauterns, France 13 La Fleur D’Or, Sauterns, France 13 Taylor 10 Year Tawny Port 12 Taylor 10 Year Tawny Port 12 Taylor 10 Year Tawny Port 12 Taylor 10 Year Tawny Port 12 Taylor 20 Year Tawny Port 18 Taylor 20 Year Tawny Port 18 Taylor 20 Year Tawny Port 18 Taylor 20 Year Tawny Port 18 Dow’s LBV 11 Dow’s LBV 11 Dow’s LBV 11 Dow’s LBV 11 COFFEE & TEA COFFEE & TEA COFFEE & TEA COFFEE & TEA Charles & Company Loose Leaf Tea Charles & Company Loose Leaf Tea Charles & Company Loose Leaf Tea Charles & Company Loose Leaf Tea English Breakfast, Creamy Early Grey English Breakfast, Creamy Early Grey English Breakfast, Creamy Early Grey English Breakfast, Creamy Early Grey Long-Stem Sencha, Passion Fruit Jasmine Long-Stem Sencha, Passion Fruit Jasmine Long-Stem Sencha, Passion Fruit Jasmine Long-Stem Sencha, Passion Fruit Jasmine Coconut Chamomile, Crushed Mint Coconut Chamomile, Crushed Mint Coconut Chamomile, Crushed Mint Coconut Chamomile, Crushed Mint 4.00 4.00 4.00 4.00 Fresh Mint Tea Fresh Mint Tea Fresh Mint Tea Fresh Mint Tea 4.50 4.50 4.50 4.50 Americano Americano Americano Americano 3.50 3.50 3.50 3.50 Espresso Espresso Espresso Espresso 3.75 3.75 3.75 3.75 Cappuccino Or Latte Cappuccino Or Latte Cappuccino Or Latte Cappuccino Or Latte 4.50 4.50 4.50 4.50 Hot Chocolate Hot Chocolate Hot Chocolate Hot Chocolate 4.00 4.00 4.00 4.00 10.8 10.8 10.8 10.8 .
Recommended publications
  • A50.—Grog Bowl Guidance
    A50.—GROG BOWL GUIDANCE GROG BOWL OVERVIEW 1. Toilet bowls or similar devices are prohibited for use as grog bowls. 2. Solid items will not be included as grog ingredients. 3. Cadets preparing the grog will drink the first cup (full) while demonstrating the proper reporting procedures to the President of the Mess. 4. The grog must be opened and closed before the guest speaker’s remarks. 5. The grog will be open for a maximum of 15 minutes during the program. The President of the Mess will close the grog by stating “Although violations are rampant, I feel enough have been dealt with and justice has been served. The decorum of the Mess has been restored.” 6. All violations must be in keeping with the rules of the Mess and in good taste. 7. No hazing or punitive actions are allowed as part of the Mess. 8. Guests will not be sent to the grog, instead appropriate cadet hosts will accept the honors in proxy. 9. Sending violators to the grog will be done in rhyme. It’s a disgrace and it’s certainly a bore To this Mess I must confess For someone forgot to leave duty at the door There is a problem I will address To the grog, Cadet Martin you should send Though I really hate to turn in my mate For he is in violation of rule number ten Cadet Smith reported late Was it a call of nature that couldn’t wait Or a call home to say he would be late Whatever the reason for his departure jive Cadet Jones is in violation of rule number five 10.
    [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]
  • Chapter Vii. Mess Hall and Feeding Problems
    CHAPTER VII. MESS HALL AND FEEDING PROBLEMS Organization of Mess Operations A major adjustment required of evacuees by the conditions of center life was an adaptation to a system of mass feeding. The familial board did not exist, and, instead, residents of each block (averaging about 850 persons) were fed in block mess halls under a highly centralized organization for the procurement, preparation and consumption of food. On the basis of previously prepared menus made out for the entire project population, food was procured on a wholesale basis, received at the central warehouses and re-distri- buted on an eouitable basis to block mess halls where a staff of paid workers cooked and served all meals to the block residents. The organization had the advantage of reducing the per unit cost of food, "and families were relieved of preparing and serving meals. In fact, there was no alternative to mass feeding for the individu- al dwelling units were not equipped with cooking facilities. But centralized feeding necessarily reduced the range of flexibility in adapting meals to individual taste, disrupted family habits related to the eating situation, and created feelings of insecurity about food as the people were made completely dependent upon the mess halls for their meals. The need of adjustment to mess hall circumstances undoubtedly constituted one of the important irritations to the evacuees. The Mess Management Section was a sub-division of the Transpor- tation and Supply Division headed by Mortimer C. Cooke. Directly responsible to Mr. Cooke was the Chief Project Steward who was allot- Mess Hall ted three assistants for a project of 15,000 population, including, a project steward and two assistant project stewards.
    [Show full text]
  • LUNCH DELIVERY ORDER FORM Name Telephone No
    LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked
    [Show full text]
  • Christmas 2018 at Hotel Indigo York
    CHRISTMAS 2018 AT HOTEL INDIGO YORK Join us at Hotel Indigo York FESTIVE and No.88 Walmgate for festive CELEBRATIONS celebrations, traditional feasts and Available from late November 2018 to early January 2019 Christmas breaks in stylish, relaxed EARLY £32.00 per person surroundings and experience the BIRD OFFER Price includes: 3-course choice dinner, mince pies and half a bottle of wine per person, novelties warm, friendly and truly Yorkshire welcome that awaits all our guests Book your Festive Celebration this festive season. with us for 10+ people before the end of September and the TO START MAIN DESSERT Celeriac and truffle soup (v) Roast turkey Sticky toffee Christmas pudding Hotel Indigo York pays homage to its neighbourhood organiser goes free. Toasted sourdough Garlic and thyme roast vegetables, Butterscotch sauce, in a subtle manner throughout the interior – from the roast potatoes, stuffing and rum and raisin ice cream Smoked salmon trifle stunning Minster to the rich chocolate history of York. cranberry sauce Eton mess Its restaurant and bar, No.88 Walmgate, is modern 88 winter root vegetable and Cod chunk Fruits of the forest and lime curd avocado salad (v) and comfortable yet eclectic, serving traditional, Honey roast parsnips, toasted Pomegranate and blood orange comforting favourites using local and chickpea, caper and lemon Yorkshire cheeses seasonal produce. butter sauce Celery, grapes, crackers and chutney Lamb shank Situated within the City Walls, Hotel Indigo York, is Roast garlic mash, roast vegetables, (v) vegetarian a hop, skip and jump away from all that York has to rosemary and mint sauce offer from historic landmarks to the quaint cobbled Potato and spiced streets.
    [Show full text]
  • Pear and Rhubarb Crumble with Custard
    PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11.
    [Show full text]
  • Wedding-Food-Drink-Menus-2018.Pdf
    1 The Wedding Promise At As You Like It we guarantee... 1. Whatever your wedding dream - tastefully traditional or daringly different - we deliver. 2. Your day will be all wrapped up in a big bundle of fun. 3. You’re in safe hands - we are the experts. 4. Incredible deals for every budget. “There is no sincerer love than the love of food.” George Bernard Shaw 2 Fabulous Food 3 Course Wedding Breakfast Prices start from £40.95 per person mains (plus a vegetarian choice!) and two desserts for all your guests. We get as much of our produce from local suppliers as we can! We are also able to cater for any kind of dietary requests - please just ask. (Some of our dishes may contain traces of nuts or may have come into contact with nuts) 3 Canapés Our canapés are perfectly presented to add an allure of splendor from the start. Tiny but tasty, these treat sized tempatations are sure to be an impressive addition to the start of your day. 3 canapés per person = £5 Extra canapé = £1 supplement per person Served cold Asian style crab tartlets Smoked chicken and wholegrain mustard tarts with fresh herbs Beef crostini with onion jam & horseradish Whipped goats cheese & red onion tart (v) Chicken & wild mushroom tart with fresh herbs BBQ pulled pork crostini with braised red cabbage (gf) Fresh strawberries dipped with white & dark chocolate dipping sauces (v) Served hot Cheese fritters with tomato chutney (v) Mini fishcakes with dill crème fraiche Crispy Thai rice ball, coriander & lime mayonnaise (v) Spiced tomato & mozzarella arancini ball with pesto
    [Show full text]
  • LOFFLEX Recipe Booklet.Indd
    40 delicious recipes for the LOFFLEX DIET Low Fat • Fibre Limited • Exclusion Diet contents Breakfast (potato recipes) .............................................................................................................................................6 Potato Cakes.......................................................................................................................................................................................................6 Potato Scones ................................................................................................................................................................................................... 7 Potato Flour Savoury Pancakes ................................................................................................................................................... 7 Soups ...............................................................................................................................................................................................................8 Carrot & Coriander Soup ......................................................................................................................................................................9 Orange Root Soup .......................................................................................................................................................................................9 Mushroom Soup ..........................................................................................................................................................................................
    [Show full text]
  • What's for Breakfast?
    What's for Breakfast? What's for Breakfast? by ReadWorks Of course Dad decided to blame me when he came downstairs this morning to make coffee and burn toast, and saw the mess in the kitchen and the living room. "DANIEL," I heard him from my post in the bathroom. I stood there on my toes to see what I'd look like if I were taller, brushing my teeth and wondering if I could get out the door with un-brushed hair, and without Miranda, my older and snottier sister, noticing. "DANIEL!" I came downstairs still wearing my pajamas and saw a bunch of magazines on the rug by the couch, toppled over from their usual stack on the coffee table. Then I saw the bad mess in the kitchen. The jars with Miranda's baking supplies are usually lined up along the counter, but one of them was on the floor in pieces, and there was flour everywhere. Dad was standing in the middle of it, wearing half of a suit: shiny black shoes and pressed work pants, but no shirt; and his hair still wet from the shower. I laughed. That was a mistake. "Did you do this, funny man?" The coffeemaker sounded like it was gargling mouthwash. I guess Dad wasn't so mad that he couldn't make his java. "No, Dad, I didn't." It was the truth, too. When I turned off the TV the night before, the magazines were still stacked. And when I got my nighttime cup of water from the kitchen, there was no flour on the floor.
    [Show full text]
  • Royal Canadian a Ir Cadets
    Cadets Air Canadian A Guide for the Cadet Mess Dinner Royal MESS DINNER PROTOCOL AND TRADITIONS General Normally, there will be only one Officers' Mess on a base, in which case the Base Commander, or his representative, will occupy the senior position at the mess dinner. In the event that a particular unit holds a mess dinner, the unit Commanding Officer will fill the senior position. For the purpose of a cadet mess dinner, the term “Officer” means Officers, Civilian Instructors/Volunteers, Cadet NCO’s, and Junior Cadets. Purpose A Mess Dinner is one of the most coveted and important traditions of the Canadian Forces. It is a time to appreciate the comradeship and company of fellow service members and guests and to savour fine cuisine in an elegant setting. Tradition remains to this day one of the prime ingredients in air cadet esprit de-corps. Mess dinners originated about 200 years ago, the purpose being the same then as it is now: to afford the opportunity for seniors and juniors to meet on a friendly but formal occasion; and, to enable the Commanding Officer to speak to his squadron as a group. The traditional formality of the dinner fosters a fellowship which would be lacking at less formal functions. Some units, bases, ships or the services of other nations have highly individualized customs and traditions quite different from those of your own mess. When entertaining guests, a prior brief explanation of your own idiosyncrasies is a courtesy that is normally greatly appreciated and reduces the potential for embarrassment. Historically, the mess dinner was the time, after working hours, when members sat down for dinner with their CO.
    [Show full text]
  • Inside the Minds of Malaysian World Pastry Chefs: Portraits of Culinary Creativity
    INSIDE THE MINDS OF MALAYSIAN WORLD PASTRY CHEFS: PORTRAITS OF CULINARY CREATIVITY By KAI-SEAN LEE Bachelor of Science in Culinary Management Sunway University Selangor, Malaysia 2016 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE May, 2018 INSIDE THE MINDS OF MALAYSIAN WORLD PASTRY CHEFS: PORTRAITS OF CULINARY CREATIVITY Thesis Approved: Dr. Li Miao Thesis Adviser Dr. Denise Blum Dr. Ben Goh Dr. Stacy Tomas ii ACKNOWLEDGEMENTS My interests, apart from food, revolve around basketball and the graphic novels of Batman. As much as I try to isolate myself both literally and figuratively to mirror the likes of the Caped Crusader, I noticed that the Batman is never truly alone. He always had help, regardless whether it was Alfred, Robin, the Justice League or even the Joker. Batman is never alone. This section is dedicated to the many members of my Bat-Family, who are near and dear to me in my pursuit for greater knowledge through this project. First, to my parents, Mummy and Daddy, I love you. Thank you for consoling me during my defeats and successes and loving me unconditionally 9500 miles away. To my kor (brother), Jet, sometimes I think you should be here pursuing the graduate degree instead of me. Thank you for your colorful ideas that more often than not, spark and ignite my writing and thinking. To my graduate mentors, Dr. Li Miao, Dr. Ben Goh and Chef Tiffany Poe, I am blessed to have the opportunity to learn from the best and work with the best.
    [Show full text]
  • First Courses English Burrata, Citrus Fruits, Rosemary & Hazelnut
    Lunch First Courses English Burrata, Citrus Fruits, Rosemary & Hazelnut Crumble Ham Hock Terrine, Smoked Tomato Chutney, Mead Soaked Golden Raisins, Toasted Pine Kernels, Toasted Sourdough Beetroot Cured Salmon, Sweet Dill & Mustard Dressing, Cucumber & Pickled Red Onion Salad, Sunflower Seed Bread, Seaweed Butter Lentil, Walnut & Beetroot Parfait, Sprouting Shoots, Wild Nasturtium Salad, Warmed Toasted Sourdough (Vg) Main Courses Fish Pie, Sautéed Spring Greens, Peas Roast Belly of Pork, Spring Green Mashed Potato, Aniseed & Cumin Roasted Carrots, Roasted Royal Gala Apples, Cider Sauce Roast Supreme of Chicken, Butter Roasted Potato, Spring Pea Puree, Roast Sprouting Broccoli, Toasted Millet & Corn Crumb, Thyme & Chicken Jus (H) Ragout of English Brassicas, Toasted Cauliflower & Romanesco, Roasted Seeds & Toasted Yeast Flake Crumb, Spiced Mustard Frills (Vg) Desserts Triple Chocolate Brownie “Sundae” Brownie, Milk Chocolate Mousse, Honeycomb Ice Cream Poached Gooseberries, English Elderflower Syrup, Hazelnut & Thyme Crumble, Clotted Cream Ice Cream “Raspberry Eton Mess” Glazed Crystalised Violet Meringues, Raspberry Ripple Mousse, Edible Flowers Chilled Rice Pudding, Strawberry & Aniseed Jelly, Spiced Sweet Sourdough Crisps, Crystallised English Rose Petals, Peppermint (Vg) Two Courses £39.50 per person Three courses £45.00 per person Add on Coffee or Tea, Raspberry & Rose Macaron £4.50 Menus are subject to change A discretionary 12.5% service charge will be added to all bills Children Under 12 Lunch First Courses Hummus, Crudite, Bread
    [Show full text]