Port, Sherry, Cognac & Dessert Wines Desserts

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Port, Sherry, Cognac & Dessert Wines Desserts

DESSERTS Beignets $11 served warm with Cinnamon Crème Anglaise and Coffee Ice Cream Peanut Butter “S’more” $11 Graham Sablé with Peanut Butter Chantilly Cream, Dark Chocolate Crémeux, Toasted Marshmallow Ice Cream, and Malt Crumble Chèvre and Guava Cheesecake $12 with Blueberry Gastrique, Candied Macadamia Nuts, and Honey Ice Cream Chai Chocolate Torte $13 Flourless Dark Chocolate Cake with White Chocolate Chai Crémeux, Bitter Orange Marmalade, Candied Hazelnuts, and Ginger Chantilly Sorghum Molasses Cake $12 with Caramelized White Chocolate Mousse, Warm Apple Compote, Miso Butterscotch, and Tart Cherry Sorbet Sticky Toffee Cake $11 served warm with Toffee Sauce, Pecan Praline, Caramel-Dark Chocolate Ganache, and Orange-Vanilla Bean Ice Cream Chocolate Gianduja Gâteau $12 with Chocolate Gianduja Ice Cream, Coconut Chantilly and Passion Fruit Gelée Inniskillin Icewine Flight Vidal, Riesling, and Cabernet Franc $32 Taylor Fladgate 100 Years of Port Flight $39 PORT, SHERRY, COGNAC & DESSERT WINES By The Glass S. Leonardo 10 Year White Port $15 Remy Martin VSOP Cognac $11 Taylor Fladgate 10 Year Tawny Port $12 Remy Martin XO Cognac $38 Taylor Fladgate 20 Year Tawny Port $17 Hennessy VS Cognac $11 Taylor Fladgate 30 Year Tawny Port $21 Courvoisier Cognac $11 Taylor Fladgate 40 Year Tawny Port $28 Château Gravas 2015, Sauternes $10 Quinta de la Rosa Lote 601 Ruby Port $13 Raymond Ragnaud Pineau des Charentes $8 Boston Bual Special Reserve Madeira $10 J. Dumangin Ratafia Champenois $12 Lustau East India Solera Reserva Sherry $9 Inniskillin Vidal Icewine $15 Henriques & Henriques 10 Yr Sercial Madeira $15 Inniskillin Riesling Icewine $18 Henriques & Henriques 10 Yr Verdelho Madeira $15 Inniskillin Cabernet Franc Icewine $20 By The Bottle 903 Château Gravas 2015, Sauternes (375ml) $70 910 Blandy’s Colheita Madeira Single Harvest Verdelho 2000, Portugal (500ml) $80 918 Far Niente Dolce Late Harvest 2012, Napa Valley (375ml) $92 901 Château Climens Premier Cru Grand Vin de Sauternes 2005, Barsac (750ml) $225 Vintage Port 907 Quinta do Nova LBV Porto 2009, Portugal $85 917 Rocha Vintage Porto 2000, Portugal $125 914 Warre’s Vintage Porto 1980, Portugal $134 908 Graham’s Vintage Porto 2011, Portugal $141 915 Poças Junior Vintage Porto 2003, Portugal $147 902 Fonseca Vintage Porto 2009, Portugal $167 919 Taylor’s Vintage Port 2003, Portugal $186.

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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.
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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
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Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
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Maria Terry, La Sommelierre, Is a Certified Sommelier and Wine
Pair Up with Maria Terry May 2013 – May Day Lunch So, go on. Pair Up! When the weather is this beautiful, it makes me want to invite my favorite people Maria Terry is a Certified Sommelier and to visit. My Aunt Charlotte is one of those Wine Educator in the San Francisco Bay people. I planned this lunch as a way to Area. www.LaSommelierre.com celebrate her, our friendship and the lovely month of May. Classic Shrimp Salad Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are INGREDIENTS delicate apple and white peach with the 2 cups cooked shrimp, halved lengthwise freshness of line-dried linens. I found this and chilled classic shrimp salad recipe to be just right 1 cup thinly sliced celery with Pinot Blanc because it does not 1 tablespoon finely minced sweet onion overpower it. The salad is primarily shrimp 1 tablespoon fresh lemon juice and mayonnaise, with a hint of lemon and 1/2 cup mayonnaise sweet onion to give it a little kick. 1 tsp. old bay seasoning The Lightly Sweet Salmon recipe listed Salt and pepper to taste here would be substantial enough for dinner, 4 large butter lettuce leaves but is light enough for lunch. It is 1 tomato, cut into 12 slices particularly good BBQ’d, but if my husband 1 avocado, cut into 12 slices is not around, I don’t mess with the 4 cherry tomatoes briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled DIRECTIONS asparagus, and you’ll have a complete plate.
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230 N COLLEGE STREET, CHARLOTTE, NC 704-335-5400 | WWW.CATERINGBYFORCHETTA.COM Breakfast CONTINENTAL & BUFFET Breakfast Buffets Include Freshly Brewed Regular and Decaffeinated Coffee, Herbal Teas, and Assorted Fruit Juices. TRADITIONAL CONTINENTAL AMERICAN BUFFET Local Freshly Baked Assorted Breakfast Pastries Includes: Sliced Seasonal Fresh Fruits and Berries Scrambled Eggs Honey, Smucker’s® Preserves, Jellies, Butter Sliced Seasonal Fresh Fruits and Berries $17.00 per Person Local Freshly Baked Assorted Breakfast Pastries Select 2: HEALTHY CONTINENTAL Hickory Smoked Bacon Whole Grain English Muffins, Oat Bran Bagels Turkey Bacon 100% Whole Wheat Bread Country Sausage Honey, Philadelphia Cream Cheese, Smucker’s® Turkey Sausage Links Preserves, Jellies, Butter Country Ham Sliced Seasonal Fresh Fruits and Berries Assorted Yogurts Select 1: Breakfast Potatoes $21.00 per Person Grits THE ULTIMATE BRUNCH Oatmeal Scrambled Eggs Select 1: Hickory Smoked Bacon and Country Sausage Freshly Made Buttermilk Pancakes Sliced Seasonal Fresh Fruits and Berries Freshly Made Waffles Eggs Benedict French Toast with Maple Syrup Chicken and Waffles $28.00 per Person Breakfast Potatoes Cheese Blintzes with Fruit Compote Caesar Salad Antipasto Salad Baked Salmon with Capers and White Wine Sauce $38.00 per Person 2 Breakfast STATION ENHANCEMENTS WAFFLE & PANCAKE STATION Freshly Made Waffles and Pancakes Warm Syrup, Strawberries, Blueberries AMERICAN BUFFET Sliced Bananas, Pecans and Chocolate Chips Includes: $7.00 per Person Scrambled Eggs Sliced Seasonal
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From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE .......
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Dessert Menu
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$00.00$21.99 U.S. U.S. The French Cook The French Cook Soufflés Soufflés GREG PATENT Soufflés If the thought of making a soufflé is intimidating, this book will quell your fears. Greg Patent guides the cook through all the steps leading to flawless soufflés, from the basics of beating egg whites to preparing the molds to turning out exquisitely delicious soufflés. Classic recipes like the cheese soufflé and chocolate A BOUT THE A UTHOR soufflé honor the tradition. Beyond that, Patent has devel- oped both savory and sweet versions that will expand the GREG PATENT is the winner of the James Beard Award for repertoire of even the most expert of soufflé makers. It’s all his cookbook Baking in America. His book A Baker’s Odyssey in the technique, and the technique is all here—clearly and won the Cordon d’Or Award. Greg has written for all the simply taught. major food magazines, and for thirteen years was a con- No ramekins? No problem. Use coffee mugs and cus- tributor to Cooking Light magazine. He writes about food PATENT tard cups instead. Saucepans, skillets, and casseroles are regularly for his local newspaper, the Missoulian, and excellent for large soufflés. Missoula Magazine, and co-hosts a weekly Montana Public Whip up a hot or cold main dish or dessert: crab and Radio show about food, The Food Guys. He writes a blog, morel mushroom, a choice of vegetable soufflés, and delec- www.thebakingwizard.com, and you can follow him on table Lemon, Coffee, Caramel, and Strawberry are some of Twitter and Facebook.
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Look around There’s cool stuff all around you. Our soap stone bar top came from a quarry in Virginia. We have selvedge denim on our interior seating that was produced in Cone Mills, North Carolina. Our table tops were hand crafted right here in Charlotte, and the wood came from the rafters of our building. The bar taps are reused spindles from a former mill, and our copper lights are hand-spun and designed and assembled right here in Charlotte. We’re lucky to have two sculptures and an in-laid tile piece all created by Paul Sires - who we call “the godfather of NoDa”. Paul and his wife, artist Ruth Ava Lyons, helped this community transition from the closing of mills to the hip, artistic center it has become. Southern Mill town kitchen & cocktails 3106 N. Davidson St, Charlotte, NC 28205 www.haberdish.com Tuesday: Chicken & Biscuits snacks entrees desserts ADD ICE CREAM +$4 2pc Dark 2pc White 1/2 chicken Whole PB & J Bacon Plate House Pickles (leg, thigh) (breast, wing) Sonker $8 thick cut Edward’s bacon, maple peanut choose house dill, bread & butter or daily FRIED CHICKEN $7.50 $9.50 $14 $26 seasonal fruit sonker with traditional milk dip butter, pepper jelly, cabbage jalapeño slaw $4 each brined, battered, fried with banana vinaigrette Banana pudding $7 $10 bananas, Nilla wafers, whipped cream Smokey Boiled FRIED CHICKEN TENDERS $2.75 Each peanuts Smoked Deviled Eggs brined, battered, fried Lemon Bar shortbread cookie, lemon custard, lemon zest, powdered sugar $8 in shell Add waffle $4 each.
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Versailles Patisserie
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New photo: Strawberry Mousse Cake Preheat the oven to 325°F. Grease a Charlotte Cake Pan. For the cake: In a large mixing bowl beat the eggs and sugar until light Rich and tender sponge cake baked in a Charlotte Cake Pan cradles and lemon-yellow colored, about 3 minutes. Beat in the olive oil and sunny fresh strawberries and light strawberry mousse, for an easy, almond extract. elegant springtime dessert. In a separate bowl whisk together the flours, dry milk, salt, and baking CAKE powder. Add to the egg mixture alternately with the water, starting 3 large eggs and ending with the dry ingredients. Stir until smooth. ¾ cup (149g) sugar Pour the batter into the prepared pan and bake for 45 to 50 minutes, ¼ cup (50g) olive oil until the center is firm when lightly touched and the edges just begin ¼ teaspoon Almond Extract to pull away from the pan. ½ cup (48g) Almond Flour Remove from the oven and cool completely upside down on a rack. 1 cup (120g) King Arthur Unbleached All-Purpose Flour Before turning out onto a serving plate, free the edges with a flexible 2 tablespoons (14g) Baker’s Special Dry Milk thin spatula. ½ teaspoon salt ¾ teaspoon baking powder For the filling: In a medium bowl mix together the sour cream, ½ cup (113g) water ¼ cup (28g) of the confectioners’ sugar, vanilla, and melted strawberry chips. In a small bowl whisk together the remaining FILLING confectioners’ sugar and Instant ClearJel. Beat the heavy cream until ¼ cup (58g) sour cream, at room temperature medium peaks form. Add the confectioners’ sugar/ClearJel mixture ½ cup (57g) confectioners’ sugar, divided and beat just until incorporated; the cream will stiffen.
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