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! SPECIALTY FLAMBÈS The art of preparing flambé desserts has long vanished from the fine dining scene. Here at Hy’s, we feel that there are some things that are just too good to give up. Enjoy these classic desserts along with our own unique house favorites. Expertly flamed table-side. SEASONAL FLAMBÈ SPECIAL Please ask your Server for Today’s Selection 19/per CHOCOLATE LOVERS’ Voted Best Dessert in the Taste of Honolulu 17/per BANANAS FOSTER Made in the Famous Brennan’s Tradition 17/per C HERRIES JUBILEE A Superb Classic! 17/per S INATRA’S STRAWBERRY FLAMBÉ With a Hint of Fresh Mint! 17/per w ISLAND TRIO 10 Vanilla Bean Creme Brulée, Macadamia Nut Shortbread with Caramel and White Chocolate, and Hawaiian Crown Chocolate Brownie with Pineapple Coconut Ice Cream “SWEET THOUGHTS” C HOCOLATE DECADENCE CAKE 10 Flour-less & Sinful! H Y’S HOMEMADE CHEESECAKE 10 With Strawberry Sauce MOLTEN CHOCOLATE CAKE 10 With Caramel Sauce & Freshly Whipped Cream H ÄAGEN-DAZS I CE CREAM OR MANGO SORBET 10 HAWAIIAN CROWN BANANA MAC-NUT CREME BRULÉE 10 K ONA COFFEE PANNA COTTA 10 ! H OT J AVA D ELIGHTS H Y’S K ONA C OFFEE & W HIPPED C REAM B AILEYS, A NYONE? Original Irish Cream or Caramel Irish Cream 10 C ARIBBEAN D REAM Dark Rum, Creme de Banana & Dark Creme de Cacao 10 T ENNESSEE M UD Jack Daniels, Kahlua & Frangelico 10 M ORNING J OY Grand Marnier & Baileys Original Irish Cream 10 J UMP START Tuaca, Dark Creme de Cacao & Baileys Original Irish Cream 10 D ANNY’S LAST HURRAH! Jameson’s Irish Whiskey, Kahlua & Green Creme de Menthe 10 D ESSERT W INES DOLCE Napa 375 ml. 100 MUKU Kenzo, Napa 375 ml. 150 P ORTS (60 ml.) SMITH WOODHOUSE VINTAGE 1985 22 GRAHAM 20 YEAR TAWNY 17 C OGNAC/B RANDY (40 ml.) COURVOSIER VSOP 16 COURVOSIER XO 25 D’USSÉ VSOP 18 HENNESSEY VSOP 18 HENNESSEY XO 40 NORMANDIN MERCIER XO 40 MARTELL Cordon Bleu 35 RÉMY MARTIN VSOP 18 RÉMY MARTIN XO 35 RÉMY MARTIN Louis XIII 250 ARMAGNAC Larressingle XO 16 B & B 11 CALVADOS Boulard 15 GRAND MARNIER 15 .

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2017 01 Bars & Bites 04 Cakes 09 Cheesecakes 10 Pies 14 Specialty 16 Cookies 17 Ice Cream Bars & Bites
2017 01 bars & bites 04 cakes 09 cheesecakes 10 pies 14 specialty 16 cookies 17 ice cream bars & bites 4883203 • 2/6 lb. • David’s 5051917 • 2/6 lb. • David’s 0867101 • 4 trays • Sara Lee 1588304 • 4/54 oz • Bistro Cheesecake Brownie Pre-Cut Chocolate Chip Brownie Favorites Bars Variety Pack Salted Caramel Brownie New York style cheesecake swirled into the top Pre-Cut. Melted chocolate brownie loaded with Assortment contains one tray of each of the Gourmet salted caramel-filled brownie drizzled of a richly baked fudge brownie. Thaw and serve. sweet chocolate morsels. following: Ultimate Brownie Bar, Blondie Bar, with salted caramel and dark chocolate on a One-year freezer life. 48 servings. Kosher. Strawberry Swirl Cheesecake Bar, Lemon Lover’s unique, chocolate-covered-pretzel crust. 48/4 oz units per case, 6-month Bar. frozen shelf life. Kosher. 6843268 • 2/36 ct • Sinbad 6650543 • 105/1.2 oz • Sysco Imperial 5440805 • 228/.6 oz • Sysco Imperial 1028091 • 4/12 ct • Richs Baklava Classic Royal Miniature Mini Chocolate Eclairs Pastry Eclair Chocolate 2oz Assorted Cheesecakes Made from classic “choux” pastry and real Dutch Chocolate iced Bavarian-filled clair. Packaged in Our famous desserts made smaller for just the custard, topped with Dutch chocolate. Thaw and a tray of 12 clairs/tray. Freeze-flo process. Serve right bite! Chocolate Cappuccino, Silk Tuxedo, serve. Each eclair is 2.4” long. from freezer. Shells are never soggy. Made with New York Vanilla, Chocolate Chip, Lemon, Rasp- whole eggs and enriched flour. berry, Amaretto Almond.
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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
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EVENT MENUS MORNING Kona Blend Coffee, Decaffeinated Coffee and Assorted Teas Included
EVENT MENUS MORNING Kona blend coffee, decaffeinated coffee and assorted teas included. Minimum of 50 Guests. GREAT START 45 per person Orange Juice, Pineapple Juice, Local Guava Nectar BARISTA 18 per person Seasonal Island and Domestic Fruit Cold Cereals, Skim and Whole Milk Cappuccino, Espresso, Latte Granola Flavored Italian Syrup Shots Oatmeal, Brown Sugar, Warm Milk Shaved Chocolate, Whipped Cream, House Made Bakery Pastries and Assorted Bread Chocolate Swizzles Sweet Butter and Island Preserves Soy Latte, Chai Tea, Chai Tea Latte Cinnamon Sticks Bagels, Cream Cheese Farm Fresh Scrambled Eggs, Chives, Tomatoes Breakfast Meats (select two): Bacon, Pork Link, Portuguese Sausage, Chicken Mango Sausage, Pineapple Glazed Ham Breakfast Potatoes (select one): Hash Browns, Roasted Fingerling Potatoes with Maui Onions, Red Bliss Potatoes with Peppers and Mushrooms Breakfast Sweets (select one): Cheese Blintz, Kula Strawberry Coulis Hawaiian Sweet Bread French Toast, Macadamia Nut Butter Belgian Waffles, Pina Colada Compote, Kula Strawberries, Whipped Cream Buttermilk Pancakes, Macadamia Nut Pancakes or Local Banana Pancakes (select one) Whipped Butter, Maple and Coconut Syrup Prices exclusive of 17.25% service charge, 6.75% administrative fee + 4.166% sales tax. Prices are subject to change. (18/08) 3 The following are designed and priced to complement your Great Start selections and may not be ordered a la carte. Minimum of 50 Guests ~ Culinary Attendant Required at 350 SMALL PLATES Burrito, Scrambled Eggs, Smoked Bacon, Chives, Cheddar,
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Pastry Pregel CANADA Standard Recipe Book – Pastry
PreGel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT INstaNT DESSERT BASES 3 Pronto Crème Brûlée (Burnt Cream) 4 Molten Chocolate Cake Base HAPPY TORTE® (NEUTRAL FROZEN MOUSSE BASE) 5 Neutral Semifreddo Mousse FIBRAPLUS 6 Green Apple Pâte de Fruit 7 Tropical Pâte de Fruit SPONGE CAKES 8 Chocolate Sheet Cake 8 Flourless Chocolate Cake – Traditional 9 Sponge Cake 10 Soaking Syrup for Sponge Cakes 11 Vanilla Cupcakes 12 Chocolate Cupcakes 13 Hazelnut Cupcakes 14 Pistachio Financier MISCELLANEOUS 15 Crunch Layer Instant Dessert PRONTO CRÈME BRÛLÉE Bases (BURNT CREAM) GRAMS OUNCES INGREDIENTS 100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream METHOD OF PREPARATION 1. Whisk together all ingredients. 2. Pour into ramekins and allow to set. 3. Sprinkle granulated sugar on top of the crème brûlée and caramelize with a torch; serve immediately. PreGel CANADA Standard Recipe Book 3 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE GRAMS OUNCES INGREDIENTS 300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 200g 7.1oz milk METHOD OF PREPARATION 1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy. 2. Pour into desired mold. 3. Bake at 180°C/356°F until done on outside but center is still molten, about 6-8 minutes. PreGel CANADA Standard Recipe Book 4 NEUTRAL SEMIFREDDO Happy Torte® (Neutral Frozen MOUSSE Mousse Base) GRAMS OUNCES INGREDIENTS 150g 5.3oz PreGel Happy Torte® (Neutral Frozen Mousse Base) 500g 17.6oz heavy cream METHOD OF PREPARATION 1.
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2021- April Dessert Menu
Dessert Menu A F T E R D I N N E R C O C K T A I L S Warm Seasonal Fruit Crisp the season’s finest ingredients...individually baked to perfection, Redwoods Dalgona served with vanilla ice cream and fresh whipped cream 7.50 AFTER DINNER COCKTAILSCOFFEES & TEAS vanilla vodka, Bailey’s, and Frangelico shaken and served ask your server for today’s selection… straight up in a martini glass, topped with the classic Dalgona sss ‘coffee froth’…the perfect end to the night! 11.00 Lemon Swirl Cheesecake Alex’s creamy cheesecake with a pistachio-graham cracker crust and fresh Black and White Old Fashioned lemon curd…finished with fresh whipped cream 7.99 made with house infused chocolate bourbon, vanilla bean syrup, and chocolate bitters 11.00 Molten Chocolate Cake * a rich chocolate cake with a gooey center, served with vanilla Espresso Martini ice cream and fudge sauces 7.50 a Redwoods Favorite…vanilla vodka, fresh brewed espresso and Kahlua, shaken and served straight up. Vanilla Bean Crème Brûlée * We promise it won’t keep you up! 11.00 the classic sugar crusted custard, finished with fresh whipped cream and seasonal biscotti 7.25 The Bitter Hand a unique night cap made with Rittenhouse rye whiskey, Averna Blood Orange Upside Down Cake Amaro, sweet vermouth, and Cynar bitters 11.00 served with vanilla bean crème anglaise and fresh whipped cream 6.99 Redwoods Coffee Kahlua Liquor, Licor 43 and brandy 8.50 The Loaded ‘Cookie Monster’ Sundae this 7 scoop masterpiece is loaded full of chocolate and vanilla ice cream, hot Irish Coffee fudge and caramel
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Lab Heat Transfer
Science & Cooking SPU-27 Fall 2012 Lab 5: Molten chocolate cake & ice cream Lab sections on Tuesday Oct 9 – Friday Oct 12 In this lab you will utilize heating and cooling to make a delicious desert – molten chocolate cake with liquid nitrogen ice cream. For the molten chocolate cake, you will study how heat transFers into cake batter as the cake cooks, resulting in a “crust Front” that moves toward the center oF the cake as the batter gradually reaches the temperature at which it solidiFies. By taking measurements along the way, you will be able to calculate the heat diFFusion constant oF cake batter. Ice cream made with liquid nitrogen is made by the opposite process. The ice cream ingredients are almost instantly cooled down when brought in contact with the liquid nitrogen at -196˚C. Since larger ice crystals do not have time to Form, the result is an ice cream that is very smooth in texture. Equations of the week: T(t) = (T "T )e("t / # ) + T initial external external L = 4Dt R2 where ! = 4D ! Description Units T(t) Temperature at cooking time t ˚C Description Units L Distance oF diFFusion m Tinitial Initial temperature oF food ˚C D DiFFusion coeFFicient m2/sec Texternal Temperature oF surroundings ˚C t Cooking time sec t Time to diFFuse sec τ Time constant sec R Shortest distance to center m D DiFFusion constant oF heat m2/sec Science & Cooking SPU-27 Fall 2012 Part I: Molten chocolate cake Materials: • 1 pot • 1 ruler • 1 induction burner • 1 spoon • 8 ramekins • 1 knife • 1 medium bowl (wet ingredients) • 1 whisk • 1 small bowl (dry ingredients) • 1 spatula • 1 scale • 1 oven mitt • 2 cutting boards • 1 convection oven/table Ingredients: For 8 ramekins • 120 g dark chocolate chips • 60 g flour • 113 g butter (1 stick) • 0.5 g (pinch) salt • 120 g sugar • Non-stick baking spray • 5 eggs Procedure: 1.
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Molten Chocolate Cake Andy Husband's Exquisite Molten Chocolate Cake with Its Rich, Saucy Center Is One of the Most Spectacula
Molten Chocolate Cake Andy Husband’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals. Ingredients: Granulated sugar for dusting (about 1 cup) 1 cup unsalted butter ¾ cup plus 2 tablespoons bittersweet chocolate chips 4 large eggs 4 large egg yolks 1 teaspoon vanilla extract 2 cups confectioners’ sugar 2/3 cup all-purpose flour Equipment: Plate setter, 10 (8 ounce) glass or metal baking cups Method Set the EGG for indirect cooking with the Plate Setter, legs down Preheat the EGG to 450°F/232°C Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stove top over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes. Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment beat on medium speed for 3 to 4 minutes, until light and ribbony. Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute or until just incorporated. Fill each baking cup three quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.
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Fall 2019 Rizzoli Fall 2019
I SBN 978-0-8478-6740-0 9 780847 867400 FALL 2019 RIZZOLI FALL 2019 Smith Street Books FA19 cover INSIDE LEFT_FULL SIZE_REV Yeezy.qxp_Layout 1 2/27/19 3:25 PM Page 1 TABLE OF CONTENTS RIZZOLI Marie-Hélène de Taillac . .48 5D . .65 100 Dream Cars . .31 Minä Perhonen . .61 Achille Salvagni . .55 Missoni . .49 Adrian: Hollywood Designer . .37 Morphosis . .52 Aēsop . .39 Musings on Fashion & Style . .35 Alexander Ponomarev . .68 The New Elegance . .47 America’s Great Mountain Trails . .24 No Place Like Home . .21 Arakawa: Diagrams for the Imagination . .58 Nyoman Masriadi . .69 The Art of the Host . .17 On Style . .7 Ashley Longshore . .43 Parfums Schiaparelli . .36 Asian Bohemian Chic . .66 Pecans . .40 Bejeweled . .50 Persona . .22 The Bisazza Foundation . .64 Phoenix . .42 A Book Lover’s Guide to New York . .101 Pierre Yovanovitch . .53 Bricks and Brownstone . .20 Portraits of a Master’s Heart For a Silent Dreamland . .69 Broken Nature . .88 Renewing Tradition . .46 Bvlgari . .70 Richard Diebenkorn . .14 California Romantica . .20 Rick Owens Fashion . .8 Climbing Rock . .30 Rooms with a History . .16 Craig McDean: Manual . .18 Sailing America . .25 David Yarrow Photography . .5 Shio Kusaka . .59 Def Jam . .101 Skrebneski Documented . .36 The Dior Sessions . .50 Southern Hospitality at Home . .28 DJ Khaled . .9 The Style of Movement . .23 Eataly: All About Dolci . .40 Team Penske . .60 Eden Revisited . .56 Together Forever . .32 Elemental: The Interior Designs of Fiona Barratt Campbell .26 Travel with Me Forever . .38 English Gardens . .13 Ultimate Cars . .71 English House Style from the Archives of Country Life .
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Welcome to Luscious.® 722 Hiesters Lan Welcome to Luscious E
WOMEN’S BUSINESS ENTERPRISE. SWEET STREET DESSERTS IS A CERTIFIED Welcome to luscious.® 722 HIESTERS LAN Welcome to luscious E , R . ® EADIN G , www.sweetstreet.com P P: 1 800 793 3897 F: 1 610 921 0915 A 19605 SWEET STREET DEssERTs ARE KOsHER DAIRY(KD) WITH THE EXCEPTION OF CHEWY MARsHmALLOW SQUAREs, CHOCOLATE MARsHmALLOW BAR, EUROPEAN INdIVIdUALs, GRANd CRU PETIT FOURs, sCONEs ANd mELTAWAYs. ©2012, Sweet Street desserts. Salted Caramel Vanilla Crunch Cake ALL RIGHTS RESERVED. See page 21 PRINTED IN THE U.S.A. OI 02/12 50M WELCOME TO SwEET STREET DESSERTS Mission Statement 1 Social Responsibility 2 Dedicated to Quality/100% Guarantee 3 Highly Satisfied Customers 4 SWEET ELITE 5 Balancing Desserts® 6, 7 Support Programs 8, 9 Artisan Scone Variety ™ LUSCIOUS TO GO 10 UNITS PORTIONS PORTIONS PORTION CODE PER CASE PER UNIT PER CASE WT FUNDRAISING 11 7968 4 13 52 3.5 oz 2 blueberry scones PIES 12 Twelve-Inch 12, 13 1 cinnamon scone Deep Dish 14, 15 1 chocolate chip scone Petal Pan 16 Variety Packs 17 THE BIG LINE 18 Pies 18 Cakes 19–21 CAKES 21 Nine-Inch Round 21–25 Variety Packs 26 2 chocolate chunk cookies CHEESECAKES 27 1 oatmeal raisin cookie Ten-Inch 27 Nine-Inch 28, 29 Hand-Fired Brulée Cheesecakes 29–31 1 butter sugar cookie Brulée Cheesecake Variety Pack 31 CUPCAKES 32 Cupcakes 32, 33 Caddies 32 Variety Pack 33 PIPEABLES® 34 ® chocolate peanut totally OREO® brownie Pipeables 34, 35 butter stack fabulous chocolate Variety Pack/Cups, Lids & Caddies 35 chunk brownie INDIVIDUAL DESSERTS 36 Individuals 36 Stacks 37, 38 summerberry stack®
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Pastry Products Manual
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Molten Chocolate Cake
Molten chocolate cake The perfect recipe for chocolate lovers! As rich and creamy as you like, serve this molten cake with whipped cream or custard for an extra luxurious touch. For: 8 people Time: 25 minutes Cooking: 35 minutes Difficulty: Accessories: Ingredients Preparation 1- Melt the chocolate and butter together over a bain marie or in the microwave. Stir it all together and set aside in a bowl. 2- Separate the eggs and also set them to one side. 3- Fit the beater into the Wizzo stainless steel bowl, and then add the egg yolks, sugar, salt, cream, vanilla sugar and the melted chocolate/butter mixture. Gradually increase the speed from 1 to 3 for one minute, until the mixture 200 g dark chocolate becomes even. 125 g butter 4- Run the appliance at speed 2 and incorporate the yeast, ground almonds and 4 eggs flour, and mix at speed 3. Set aside in a large mixing bowl. 150 g sugar 5- Clean the Wizzo bowl, then insert the whisk attachment. Beat the egg whites 1 pinch of salt at speed 4 for 1 minute and 20 seconds. Use a plastic spatula to delicately combine 200 ml single cream them with the mixture. 1 sachet vanilla sugar 6- Pour the mixture into a buttered and floured mould and bake for 35 minutes 1 sachet baking powder in an oven pre-heated to 180 °C. 50 g ground almonds 125 g flour Test with a knife to check it is cooked. If the blade comes out clean, your cake is baked! Be careful, this technique does not work to check whether a fondant is cooked.
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Banquet Menu
GOLDEN VALLEY BREWERY Banquet Menu For assistance on making your menu selections contact our banquet coordinator: Stephanie Johnson Events Manager [email protected] 503-472-2739 Prices and Items subject to change without notice. HOT HORS D’OUEVRES Priced by the dozen, two dozen minimum Chicken Satay Skewers Thai peanut dipping sauce $26 Mango BBQ Chicken Wings Oregon Smokey blue cheese dressing $28 Smoked Salmon Mousse house crostini, fresh dill $32 Sweet chili glazed shrimp Napa slaw, sweet chili sauce $30 Asian or BBQ Pulled pork sliders Asian or American coleslaw, Mini slider buns $28 Peppered Beef House garlic crostini $30 Mediterranean Flatbread Roasted red peppers, Kalamata olive, pesto, mozzarella $26 Candied Bacon Brown sugar, cayenne pepper $24 COLD HORS D’OUEVRES Priced by the dozen, two dozen minimum Chilled Jumbo Prawns traditional cocktail sauce $30 Caprese skewers Tomatoes, fresh basil, mozzarella, balsamic drizzle $28 Prices and Items subject to change without notice. TRAYS AND PLATTERS Small tray serves 15, Large Tray serves 30 Hummus Platter Homemade chickpea spread with pita bread, tomatoes, cucumbers, red onion olives & feta cheese $60/$105 Golden Valley’s Smoked Salmon Platter Fresh NW salmon cured and house smoked, served with red onion, capers, and chives $185 per fillet Wine Country Platter Chef’s selection of fine cheeses, smoked salmon mousse, marinated olives, sliced salami, fresh grapes, with Baquette bread and crackers $80/$125 Antipasto Platter Assorted cured meats, cheese & pickled vegetables $95/$135 Artisan Cheese Platter with Crackers $95/$135 Fresh Fruit Platter $65/$90 Fresh Vegetable Platter With house-made ranch dressing $55/$75 G.V.
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