Beverly's Lunch Desserts

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BEVERLY’S LUNCH DESSERTS PUMPKIN PRALINE CHEESECAKE Autum spiced pumpkin cheesecake with candied pecan pralines and a ginger snap crust. Served with a crispy coconut lace tuile and warm caramel sauce 7 DOLCE DE LECHE DOME Chocolate Callebaut marquis, dolce de leche, crunchy toffee, flourless chocolate cake 7 HAZELNUT PROFITEROLES Delicate pastry puffs filled with a hazelnut custard and accompanied by a crispy callebaut chocolate pate and hazelnut terrine. 7 AUTUMN SKILLET COOKIE Buttery cookie dough dappled with dried cranberries and cherries, dark chocolate chips, white chocolate chunks and a hint of cinnamon. Served with house made vanilla ice cream and chocolate sauce. 7 VANILLA CRÈME BRÛLÉE Vanilla Custard with a Caramelized Crust 6 ICE CREAM AND SORBET Double Chocolate Brownie Vanilla Huckleberry Sorbet Pumpkin Pie with Pecan Toffee Crumble 6 BEVERLY’S DINNER DESSERTS PUMPKIN PRALINE CHEESECAKE Autumn spiced pumpkin cheesecake with candied pecan pralines and a ginger snap crust. Served with a crispy coconut lace tuile and warm caramel sauce 10 DOLCE DE LECHE DOME Chocolate Callebaut marquis, dolce de leche, crunchy toffee, flourless chocolate cake 10 HAZELNUT PROFITEROLES Delicate pastry puffs filled with a hazelnut custard and accompanied by a crispy Callebaut chocolate pate and hazelnut terrine. 10 BUTTERED RUM DATE CAKE Tender pieces of date cake surround a white chocolate and toasted almond Bavarian. Decorated with candied dates, chocolate meringue sticks and hot buttered rum sauce. 10 AUTUMN SKILLET COOKIE Buttery cookie dough dappled with dried cranberries and cherries, dark chocolate chips, white chocolate chunks and a hint of cinnamon. Served with house made vanilla ice cream and chocolate sauce. 10 VANILLA CRÈME BRÛLÉE Vanilla Custard with a Caramelized Crust 10 ICE CREAM AND SORBET Double Chocolate Brownie Vanilla Huckleberry Sorbet Pumpkin Pie with Pecan Toffee Crumble 6 PORT Warre’s Otima 10-year Tawny Port- Portugal 11 Graham’s 20-year Tawny Port- Portugal 20 DESSERT WINE Koenig Vineyards, "Botrytis Single Berry Select" Riesling 17 COCKTAILS Chocolate Martini Chocolate Vodka, Godiva Dark and White Chocolate Liqueur, Kahlua 13 Almond Chocolate Coffee Amaretto & Dark Crème de Cacao 8 Bailey’s Mint Kiss Bailey’s, Kahlua, Rumpleminze 8 Chocolate Raspberry Godiva Dark Chocolate Liquor, Stoli berry, Chambord 13 Key Lime Pie Stoli Vanilla, Malibu Rum, Cream, Roses Lime Juice 13 Almond Joy Stoli Vanilla, Malibu Coconut Rum, Godiva White Chocolate Liqueur 13 Spanish Coffee Bacardi 151, Kahlua, Nutmeg, Cinnamon 10 .

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Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
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Ginger Powder
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San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
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Fun Tidbits Select
FEATURED INGREDIENT: GINGER Susan Denzer, Chef and Culinary Consultant Love + Craft Kitchen, LLC www.loveandcraftktichen.com “And I had but one penny in the world. Thou should’st have it to buy ginger-bread.” -- William Shakespeare Close your eyes and imagine a kitchen bustling with holiday baking and most likely the warmth and perfume of ginger will enter to scene to tantalize your senses! Fragrant, slightly sharp and spicy, ginger entices our taste buds in everything from appetizers and beverages to entrees and desserts. A true example of a “superfood” and “food as medicine” ingredient long before we used those terms, ginger has an extensive and renowned history for both medicinal and culinary uses, particularly in Eastern medicine and healing practices. High demand brought this once expensive, luxury product from its native Southeast Asia to other parts of the world via explorers and traders. The top commercial ginger producers today are Jamaica, Fiji, India, Indonesia and Australia. photo: gate74 from Pixabay Look for fresh ginger at farmers markets or in the produce section of grocery stores, along with minced ginger in a jar or ginger paste in a tube. Ground ginger powder is housed in the spice section and candied or crystallized ginger is usually available in bulk bins or the baking aisle. Some markets carry ginger juice and pickled ginger in the refrigerated section, ginger lozenges in the medicine aisle and ginger extract in the baking section. Health Benefits Remember that “superfood and food as medicine” status? Well, it remains so. Extensive research shows ginger contains many nutrients and consuming it can aid digestion, help relieve nausea, motion sickness, and loss of appetite, lessen the symptoms of colds and flu, as well as reduce pain and inflammation.
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Karo Corn Syrup B a K I
40. eaStern IDaho State faIr JUnIor DIVISIon boyS & GIrLS aGeS 8-11 yearS, aGeS 12-17 jUNIORS WILTON ENTERPRISES • L • T O •N I • • ENTER IN jR. DIVISION ONLy — JUDGInG crIterIa Same aS Will award special prizes to the “Best of Class” • W ® • in the decorated cake classes both • S aLreaDy LISteD. no PILLarS on cakeS. • E adult and junior division. Wilton’s will also • S • I award one current Wilton Yearbook of • • E • • R Premiums: 1st - $5.00 2nd - $4.00 3rd - $3.00 N • P Cake Decorating to each 1st prize winner in •T •E • R all decorated cake classes. boys & Girls ages 8-11 years 4 cookies or rolls, or 1 loaf constitutes an entry. 175. Peanut Butter Cookies 182. Frosted Sugar Cookies conteStS 176. Drop Cookies 183. Oatmeal Cookies SUGar art conteSt Saturday, September 4 177. Party Cookies 184. Any Other Cookie Saco foods - Tuesday, September 7 178. Ginger Snap Cookies 185. Brownies Entry 5:30 – 6:30 p.m. Judging 6:30 p.m., Needlecraft Building 179. Chocolate Chip Cookies 186. Snickerdoodles c & h SUGar - Wednesday, September 8 180. Refrigerator Cookie 187. Gluten Free Cookie Entry 5:30 – 6:30 p.m. Judging 6:30 p.m., Needlecraft Building 181. Plain Sugar Cookies 188. Miscellaneous nonPareIL - Thursday, September 9 – not frosted Entry 5:30 – 6:30 p.m. Judging 6:30 p.m., Needlecraft Building karo SyrUP - Saturday, September 11 b a Kboys i n g & Girls ages 8-11 years Entry 12:30 – 1:30 p.m. Judging 1:30 p.m., Needlecraft Building 189.
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Taste of Istanbul
This document contains both information and navigation buttons. To read information, use the Down Arrow from a form field. TASTE OF ISTANBUL EXPLORE OUR CATERING MENU BREAKFAST LUNCH BUFFET COFFEE BREAKS CANAPÉ S SET MENUS GALA DINNERS BEVERAGES CONTACT US BACK NEXT CELEBRATE In the very heart of a 19th century Ottoman Palace transformed into a chic urban resort, let the beautiful and ever-changing Bosphorus strait be the backdrop for your event in Istanbul. Four Seasons prides itself on culinary creativity, and offers an extensive array LOVE, LIFE of menus to choose from. Alternatively, we can completely custom-design a menu for you, along with your choice of beverages. Whatever the event, whether it is a sophisticated cocktail buffet or a grand reception banquet, our team will assist you or your bridal consultant at all stages, from planning to execution.
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The Holy Days of December 2014 2014 of December Holy Days The
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