DOCSLIB.ORG

Renal Recipes for Christmas

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Renal Recipes for Christmas Children’s Dietitians The Department of Dietetics and Nutrition Renal Recipes for Queen’s Medical Centre Campus Derby Road Nottingham Christmas NG7 2UH Information For Feedback Children with Kidney Disease We appreciate and encourage feedback. If you need advice or are concerned about any aspect of care or treatment please Department of speak to a member of staff or contact the Patient Advice and Liaison Service (PALS): Dietetics and Nutrition Freephone (City Hospital Campus): 0800 052 1195 Freephone (QMC Campus): 0800 183 0204 From a mobile or abroad: 0115 924 9924 ext 65412 or 62301 Minicom: 0800 183 0204 E-mail: [email protected] Letter: NUH NHS Trust, c/o PALS, Freepost NEA 14614, Nottingham NG7 1BR This document can be provided in different languages and www.nuh.nhs.uk formats. For more information please contact: Nottingham Children’s Hospital If you require a full list of references for this leaflet please email [email protected] or phone 0115 924 9924 Queen’s Medical Centre Campus ext. 67754. D Floor, East Block The Trust endeavours to ensure that the information given here Children’s Dietitian: is accurate and impartial. Contact number: (0115) 924 9924 Ext: 62066 Department of Dietetics and Nutrition © Nov 2011. All rights reserved. Nottingham University Hospitals NHS Trust. Review Nov 2014. Ref: xxxx/v1/0411/CR. We are fast approaching the time of year when following a renal diet can be a great challenge. At Christmas Christmas Fun there are often a lot of foods that are not normally there to tempt you. Some of these are high in potassium and Which foods do I need to be careful with salt but do not despair! There are lots of traditional over Christmas? foods you can enjoy and this leaflet may also highlight a few new things to try. Try and find these foods in the word search below Christmas cake parsnips dates pigs in blankets mince pies chocolate crisps brussel sprouts nuts Your traditional Christmas meal can be enjoyed with just a few alterations. a s m i n c e p i e s i p s c j r b s s t f l z m m n b g u z c Soup is high in salt and counts as part of your fluid. p c t a u c j a p a r m x f w h Try alternative starters such as prawn cocktail, paté and toast, tinned fruit cocktail drained of the juice. m l u k b l a f i m e o y g b o i e o m k a l v g o t q e g m c Have turkey or your usual Christmas meat with a c h r i s t m a s c a k e k s o little stuffing, spoonful of cranberry sauce or small b o p n s e i m i r o h h h v l portion of bread sauce. Be careful with sausages and salty meats such as bacon. r c s w y u n d n o c j r d y a u b l c z p s t b s r c m s d t Remember to pre-boil roast potatoes first and do d v e z i d i t l n i l f p m e not have a bigger portion than normal. o j s n e f y u a p s i j m u f Boil vegetables in plenty of water. Try to avoid l t s c u r p d n u p d a t e s large portions of brussel sprouts or parsnips. p c u e n t u a k t s r k r g n h u r f c m s n e x g q r b l m s c b r b z d z t v m y i v a q k m g c m p a r s n i p s d j w Can you also find this famous reindeer’s name in the word search? What about the pudding? Dried fruit is very high in potassium so you need to be careful not to eat too much Christmas pudding, cake or mince pies. Have a small portion of Christmas pudding on Starter Christmas day and serve it with cream or brandy butter. Prawn Cocktail Tzatziki with Pitta Crisps (see our recipe) Throughout the Christmas period if you are going to Garlic bread eat a mince pie or Christmas cake only eat a very small amount of one or the other. Main course Why not try the recipes included, which are lower in Roast turkey / pork / beef / lamb / chicken / duck / potassium. pheasant / goose / quorn Alternative pudding suggestions: Par boiled roast potatoes - Boiled new potatoes - Mashed potatoes Trifle Boiled carrots, cabbage, swede, broccoli, cauliflower Lemon meringue pie Small portion of gravy Arctic roll Dessert Brandy snaps with cream Lemon Meringue pie Shortbread Pannacotta (see our recipe) Pavlova Pavlova Stem Ginger Ice-cream (see our recipe) Pannacotta Brandy snaps with Cream Renal Christmas Pudding (see our recipe) Steamed treacle sponge pudding Steamed treacle pudding You need to be careful with your fluid over the Christmas period. If you are visiting people and Ingredients entertaining you may feel under pressure to drink more, 1 tablespoon black treacle but try hard to keep to your normal fluid intake. 3 tablespoons golden syrup 175g (6oz) self-raising flour Drinks to avoid Drinks recommended 1 rounded teaspoon baking powder 175g (6oz) butter, softened Cola drinks Lemonade, cherryade, 3 large eggs orangeade or limeade Method Sparkling fruit juices e.g. Water, sparkling water / 1. Butter a basin and add 3 tablespoons of golden Appletiser, Peartiser, flavoured water syrup to it. Schloer 2. Take a large mixing bowl, sift the flour and baking Fruit juice Squash/cordial powder into it, add the softened butter, eggs, sugar Milk, hot chocolate, Tea and fruit tea and black treacle. coffee 3. Whisk the mixture for about 2 minutes until it is Sweets and snacks thoroughly blended. Spoon the mixture into a basin and level the top using the back of a tablespoon. Try pastilles, fruit jellies, jelly beans, dolly mixtures, popcorn, peppermint creams, marshmallows, boiled 4. Place a sheet of foil over the greaseproof paper, sweets or Turkish delight instead of chocolate. make a pleat in the centre and place foil side up on top of the pudding. Pull it down the sides and tie You should try to limit the following: Dates, figs, dried with some string. Trim off the excess paper. fruit, nuts and crisps as they are all very high in 5. Steam the pudding for 2 hours, checking the water potassium. level halfway through. Try these snacks, which are lower in potassium: 6. To serve, loosen the pudding all round using a Bread snacks palette knife, turn out onto a plate and pour an Rice crackers extra 3 tablespoons of syrup over the top. Toasted croutons Plain popcorn Christmas biscuits The following pages contain recipes that you can try Ingredients over the Christmas season. These are recipes the 225g (9oz) plain flour whole family can enjoy! 1 teaspoon mixed spice 1/2 teaspoon ground cinnamon 50g (2oz) caster sugar Pitta crisps with tzatziki dip 400g (4oz) half fat spread Ingredients 1 egg, beaten 4 pitta breads Method 2 tablespoons of olive oil 1. Stir together the flour and spices. Stir in the sugar Ground black pepper and rub in the half fat spread until the mixture For the dip resembles breadcrumbs. 1 small pot of low-fat plain yoghurt 1 teaspoon of mint sauce 2. Add the beaten egg and knead into a ball. Cover 70g of cucumber finely diced and chill for 30 minutes. Method 3. Pre-heat the oven at gas mark 5/190oC/375oF. Roll 1. Pre-heat the oven to 170°C (gas mark 3). out the biscuit mixture onto a lightly floured surface to a 3mm thickness. 2. Brush each pitta bread on both sides with olive oil. Tear or cut each pitta bread into about 6 pieces 4. Cut out Christmas shapes, such as stars and trees and spread out on a baking tray. using biscuit cutters or a template. 3. Bake the pitta breads for about 20 minutes or until 5. Lift the biscuits onto the baking sheets, prick lightly crisp and lightly browned. Leave them to cool on a with a fork and bake in the oven for 10 - 12 wire rack. minutes, until lightly browned. 4. Mix the yoghurt, mint sauce and cucumber in a bowl to make the dip. Low potassium Christmas pudding Zingy spiced pears Ingredients 250g (9oz) canned pineapple pieces Ingredients 100g (4oz) Demerara sugar 6 medium pears, peeled and sliced 50g (2oz) glacé cherries, roughly chopped 150g (6oz) soft brown sugar 175g (6oz) self raising flour, sifted 2 tablespoons ginger (crystallised) 1 Grated rind of 1 lemon 1 /2 teaspoons rum extract 1 100g (4oz) unsalted butter /4 teaspoon ground cinnamon 2 eggs, beaten Dash of ground all spice 50g (2oz) sultanas 25g (1oz) margarine 2 - 3 teaspoons mixed spice Method Method 1. Arrange the pear slices in a baking dish. 1. Drain the pineapple through a sieve. Chop the fruit 2. Combine the brown sugar, ginger, run extract, into smaller pieces. cinnamon and all spice. 2. Cream the butter and sugar until light and fluffy. 3. Sprinkle the brown sugar mixture over the pears. Beat in the eggs. Dot with margarine.
Load more

Recommended publications
  • White Christmas Cake!
    We’re dreaming of a White Christmas Cake! It’s Christmas in July at Southern Living! Create our Holiday Cover Cake! Enter by starting with one of our favorite cake batters below and adding your snowy white finishing touch — fill it, frost it, make it fabulous! You could win $1,000 and have your dreamy dessert featured on our December 2011 cover. Two Runners Up will receive $500 and will have their recipes featured in our December dessert story! Our Favorite Holiday Cake Batters Chocolate Red Velvet Vanilla Bean Sour Cream Coconut-Pecan Velvet Cake Batter Cake Batter Cake Mix Cake Batter Cake Batter Batter [ cake batter recipes begin on the next page ] cake batter recipe #1: Chocolate Velvet Cake Batter The addition of hot water at the end of this recipe makes for an exceptionally moist cake. 11⁄2 cups semisweet chocolate morsels 1⁄2 cup butter, softened 1 (16-oz.) package light brown sugar 3 large eggs 2 cups all-purpose flour 1 tsp. baking soda 1⁄2 tsp. salt 1 (8-oz.) container sour cream 1 cup hot water 2 tsp. vanilla extract 1. Preheat oven to 350°. Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 to 11/2 minutes or until melted and smooth, stirring at 30-second intervals. 2. Beat butter and sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. 3. Sift together flour, baking soda, and salt.
    [Show full text]
  • Christmas Menu
    Sunday 12/23 8-5 pm Monday 12/24 7-4 pm CLOSED Christmas Day Christmas Menu Classic Christmas Cake Layers of chocolate cake, filled with a coffee buttercream and semi frosted with Italian buttercream. Garnished with sprays of rosemary, sugared cranberries and a keepsake gold reindeer. serves 6-10 $35.00 *Order both the Classic Christmas Cake and the Christmas Platter and save $7.00 Buche de Noel A chocolate sponge cake filled with chocolate mousse, rolled and covered in a chocolate ganache. serves 8-10 $30.00 Christmas Pastry Platter Red velvet cupcakes with cream cheese frosting, chocolate covered cheesecake, mini Buche de Noel rolls, limoncello cake squares and white chocolate dipped strawberries. 30 mini pieces $54.99 *View the full list of Pastry Platters available for pre order on our website. We thank you for your continued patronage and wish you well in the New Year! Christmas Menu Dessert Cakes 2018 Limoncello Cake..................12.99 Egg Nog Torte..........................32 Strawberry Shortcake...............24 Killer Chocolate Torte...............32 Red Velvet Torte .....................32 Black Forest Cake ...................24 Tiramisu Cake ........................35 Midnight in Venice .................32 Carrot Cake ...........................27 Cheesecake ...........................38 Cow Cake (choc. mousse) ........32 Checker Board ...................16.50 Boston Cream Pie ..............12.50 Tuscan Cascada (Cannoli Cake) ..15.99 * Shown in photo to right * Birthday Cakes and build-your-own cakes are also available by pre order. Please place your order by 12/17. Holiday Pies Pumpkin 10" ..................14 Toll house 8"...................14 * Shown in photo to right Pecan 8".........................14 Apple Cream 8"............11.99 Custard 10"..................13.50 Chocolate Cream 8"......11.99....10"...16 Blueberry 8"................11.50..
    [Show full text]
  • Chosen for Christmas SE a SON a L SELECTIONS
    Chosen for Christmas SE A SON A L SELECTIONS EDIBLE DECOR A TIONS CONFECTIONERY B A K E R Y M I X E S F R O Z E N S A VOURIES INGREDIENTS P A CK A GING EDIBLE DECORATIONS QTY 60685 Dobla Holly Leaf Dark 182 60285 Dobla Holly Leaf Green 182 50032 Dobla Galaxy Star Dark 256 50030 Dobla Mr Frosty 80 50033 Dobla Winter Tree 165 50049 Dobla Merry Xmas Assortment 189 Dobla range available 50046 Dobla Santa Hat 218 from 12th October 50054 Dobla Present 250 50053 Dobla Gingerbread Couple 200 50023 Dobla Golden Star 248 52497 Dobla Sprinkles Star White 600g 50068 Dobla Antler 240 50069 Dobla Santa Belt 132 Chosen for 50073 Dobla Candy Cane 120 50074 Dobla Plaque 1008 Christmas While stocks last 60685 60285 50032 50030 50033 50049 50046 50054 50053 50023 52497 50068 50069 9237250073 50074 EDIBLE DECORATIONS QTY 92385 Holly & Berry Sugar Pipings 20mm 250 92387 Christmas Friends Sugar Pipings 25mm 200 92381 Gingerbread Sugar Pipings 25mm 200 92383 Christmas Penguins Sugar Pipings 25mm 200 92382 Santa Jacket Sugarettes 60x70mm 160 92384 Santa Gingerbread Plaque 75x163mm 60 92386 Christmas Christmas Crew Sugarettes 42mm 180 92388 Light Green Holly & Berry Sugar Piping 24mm 370 92389 Elf Jacket Sugarette 70x60mm 160 92385 92387 92381 92383 92382 92384 92386 92388 92389 CONFECTIONERY QTY 75066 Little Treats Gingerbread Men 105x42g 81112 BAKO Iced Yum Yum 24 94187 BAKO Vanilla Slice 24 80533 Van Dierman Large Cream Filled Eclairs 36x65g Chosen for 88250 BAKO Ring Donuts 48x50g Christmas 49022 49021 Create your own Wreath Doughnuts Add something a little special to our BAKO Ring Doughnuts with festive green frosting and sprinkled with a little holiday cheer.
    [Show full text]
  • Waitrose Stock Number 429653 Name Waitrose & Partners Taste of Christmas Gift Box Net Quantity 1 Manufacturer's Name and A
    Waitrose stock number 429653 Name Waitrose & Partners Taste of Christmas Gift Box Net quantity 1 Manufacturer’s name and address Waitrose Ltd, Bracknell RG12 8FD Further statements 1. Waitrose Lebkuchen Selection 2. Waitrose Christmas Fruited Panettone 3. Waitrose Christmas Scottish Shortbread Stars Contents (refer to following sheets 4. Waitrose Christmas Turkey & Stuffing Tortilla Chips for individual product information) 5. Waitrose Christmas Mince Pie Fudge 6. Waitrose Mulled Wine 7. Waitrose Christmas Iced Fruit Slices Disclaimer Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email [email protected]. For all other products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Product name Waitrose Christmas Lebkuchen Product An assortment of festive spiced German cakes and biscuits coated in milk and dark description chocolate and sugar glaze. Ingredients including sugar, wheat flour, glucose-fructose syrup (maize, wheat) (wheat glucose-fructose ​ ​ allergens in syrup, maize glucose-fructose
    [Show full text]
  • Christmas Pudding." from Bureau of Home Economics, U
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. i Subject: "A Christmas Pudding." From Bureau of Home Economics, U. S. D. A. Bulletin avayii&tft©: "Aunt Sammy's Eadio Recipes." **# This morning, while I was thinking about roast turkey dinners, and what a lot of work it is to prepare holiday meal s, I was reminded of the big feasts which were served in the days of old, when knights and lords and ladies lived in merrie England, Do you know that they used to celebrate Christmas for two weeks, or more? The biggest feaSt of all came on Christmas day, when the feudal chieftain enter- tained all his friends. The boar's head was the main dish on the menu. All £ the "best people" served a boar's head at Christmas time. It was always carried to the banqueting hall on a gold or silver platter, by a special servant, amid the flourish of trumpets, and strains of minstrelsy. Next in importance to the boar's head was a peacock. The skin and feathers were first carefully removed, and the peacock was roasted. When it was done, the bird was sewed up again in all its gorgeous plumage, its beak was gilded, and itvasi/sent to the table. Only noble hands could serve this splendid dish. It was brought into the dining hall by the most distinguished and beautiful. • lady guest. She was followed by the rest of the ladies, and they entered the hall to the sounds of music. The dish was placed before the master of the house, or his most honored guest, who, no doubt, was'/ skillful with the carving knife, as he was with, the lance,' in joust or tournament.
    [Show full text]
  • Mincemeat Pie with Meat
    MINCEMEAT PIE WITH MEAT Rather than write out a specific mincemeat recipe, I decided to make a comparison of how the proportions of ingredients changed over time. Now you can make your own! Some of them did specify quantity of spices; I’ve left that out due to space issues. N.B.: Beeton and Galt have both mincemeat with and w/o meat recipes (I’m only looking at w/ meat here). The other question to ask is, “how big is your pie?” It seems the English like to make mince pies individual-size (for example, in Harry Potter Ron confesses to eating 3 or 4). Beeton seems to be making smaller ones like that. The others don’t seem to specify, although once you tried to make 20 pies from the JOC recipe you’d know which size, I’m guessing smallish. Other questions that occur to me are “how much does a tongue weigh?” and “are calves feet really fatty?” I will add that I have made the E.F. version before and tried to short the suet, since it seems like a lot of fat. Don’t. It needs it to hold together. Except for getting sweeter and adding more apples (although that’s difficult to judge since they all use different measurements,) it looks like the proportions and spicing stay fairly consistent. That’s really quite remarkable. COOKBOOKS Elinor Fettiplace, early 17c English Martha Washington, early to mid 17th century English, but being used in America in the 18th century Amelia Simmons, 18c American Isabella Beeton, mid 19c English Galt, late 19c Canadian Joy of Cooking, mid 20c American E.F.
    [Show full text]
  • Sheep Based Cuisine Synthesis Report First Draft
    CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”.
    [Show full text]
  • Suites December
    Keeping you in the know Dining Times Ongoing Activities The following are the scheduled meal Foot Clinic times. If you have an appointment, accommodations can be made in advance. 3rd Monday at 9:00 a.m. Please contact the front desk staff to assist Nymbl Daily you. 1:15 p.m. Breakfast 8:00 a.m. Mid-Day Meal 12:10 p.m. December Sweet News From T he Suites Evening Meal 5:00 p.m. 2020 12825 W. 65th Way, Arvada, Colorado 80004 (303) 424-4411 The First Christmas Card Celebrating December A prominent educator and patron of the arts, Henry Cole traveled in the elite, social circles of early Victorian England, and had the misfortune of having too many friends. During the holiday season of 1843, those friends were causing Cole much anxiety. In Victorian England, it was considered impolite not to Tree Lighting Party answer mail. He had to figure out a way to respond to all of these people. December 1 Cole hit on an ingenious idea. He approached an artist friend, J.C. Horsley, and Birthday Celebrations asked him to design an idea that Cole had sketched out in his mind. Cole then took 6550 Yank Way December 7 Horsley?s illustration? a triptych showing a Arvada, CO 80004 family at table celebrating the holiday (303)424-6550 flanked by images of people helping the Candlelight Dinner poor? and had a thousand copies made by a London printer. The image was December 7 - 9 printed on a piece of stiff cardboard 5 1/ 8 x 3 1/ 4 inches in size.
    [Show full text]
  • Bûche De Noël Pronounced: Boosh / Duh / Noh El
    Bûche de Noël Pronounced: boosh / duh / noh el From Debra F. Weber, frenchfood.about.com/cs/dessertcoffee/a/buchedenoel.htm?terms=buche+de+noel Classic French Christmas Dessert The origins of this most famous and delicious of French pastries can be traced back to the ancient Celtic tradition of celebrating the winter solstice. On this day, the shortest of the year, the Celts would search for a large trunk of either oak, beech, elm or cherry and would burn it. The burning log was a symbol of the rebirth of the sun as well as an offering of thanks to the sun for returning to the earth. This pagan tradition was not snuffed out by the Catholic church and during the middle ages the logs and the ceremony of the burning log became more elaborate. The logs themselves would be decorated with ribbons and greenery. Then the youngest and the oldest member of each family would carry the log to the hearth and set it ablaze. It would burn through the night and the ashes would be collected the next day to be used during the year. They were thought to help cure various sicknesses and protect the house from storms, lightening and the evil powers of the Devil. The tradition of actually burning the log began to disappear with the arrival of small stoves and the disappearance of large hearths. The big log was replaced by a smaller branch that was set in the middle of the table and surrounded by little "friandises" (sweets, delicacies) that were given as treats to guests.
    [Show full text]
  • La Rioja Alta S.A. Noviembre 2020 4 3 Editorial– 4 10 Sorbos Con… Juan Carlos Navarro–
    LA RIOJA ALTA S.A. NOVIEMBRE 2020 4 3 EDITORIAL– 4 10 SORBOS CON… JUAN CARLOS NAVARRO– 6 ENTREVISTA: JUANCHO ASENJO– 9 CON DNI GALLEGO– 6 10 ASÍ HEMOS CUMPLIDO 130 VENDIMIAS– 12 IDEAS PARA UNA NAVIDAD ESPECIAL– 14 NAVIDAD GASTRO POR EL MUNDO– 16 SU RUEDA DE AROMAS– 12 18 REGALAR FELICIDAD– 20 CAPRICHOS DE LA NATURALEZA– 21 VENTANAS (DEL VINO) ABIERTAS– 22 A PIE DE TERRUÑO– 16 25 VUELTA A CASA– 26 FONDILLÓN– 28 NOTICIAS BREVES– 30 CONCURSO, NUESTRAS BODEGAS Y VINOS– 22 VOCABULARIO ENOLÓGICO ¿Qué es el 26 albedo? Respuesta en página 30 EDITA La Rioja Alta, S.A. Dpto. de Comunicación [email protected] Av. de Vizcaya, 8. 26200 Haro (La Rioja) DISEÑO Y MAQUETACIÓN: mastres.com FOTOGRAFÍA PORTADA: estudiolima.es EDITORIAL 2020 La vendimia inolvidable estas alturas, aseverar que este dentes. Todas ellas han sido asumidas año que está a punto de expirar por nuestro equipo de manera ejemplar, A será inolvidable constituye una hasta el punto que podemos afirmar que obvia afirmación. También lo es que hemos logrado cerrar con notable éxito tardaremos mucho tiempo en conocer la, sin discusión, cosecha más exigente los verdaderos efectos de magnitud en nuestras 130 vendimias de historia. mundial causados por la pandemia en Una satisfacción que, además, se prácticamente la totalidad de ámbitos magnifica gracias a la calidad general de de nuestras vidas. Sin duda, este 2020 las uvas y de los vinos finalmente obte- ocupará durante décadas un lugar de nidos, de gran tipicidad, equilibrio y ca- honor en un terrible e histórico podio. pacidad de guarda.
    [Show full text]
  • Christmas Menu 2017
    Christmas 2017 VintageLayers of chocolate Christmas cake filled with Cake Italian A chocolateBuche sponge cakede rolledNoel with chocolate buttercream, topped with a chocolate ganache. mousse topped with chocolate ganache. Serves 6-10 $35.00 Serves 8-10 $30.00 Available to pre-orderDessert or in store 12/22-12/24 Cakes - Standard 8" serves 8-12 Strawberry Shortcake A moist yellow cake, with a strawberry filling, Layers of yellowTiramisu cake soaked in espresso, filled and topped with a fresh whipped cream. 23.00 topped with a mascarpone cheese frosting. 35.00 Midnight in Venice Black Forest Alternating layers of white and chocolate cake A double layer chocolate cake with a cherry filling, soaked in a rum flavoring, with a cannoli filling topped with fresh whipped cream. Garnished with topped with chocolate ganache. 32.00 chocolate crumbs and stemmed cherries. 23.00 Cow Cake Zuppa Inglese Two thin layers of chocolate cake with a thick A torte style yellow cake, with one layer of custard layer of chocolate mousse in the center, with sliced peaches and one layer of custard with strawberries, topped with fresh whipped cream and topped with a fresh whipped cream. 32.00 garnished with lady fingers. 32.00 Red Velvet Torte Eggnog Torte A torte style red velvet cake filled and topped A torte style eggnog flavored cake filled and topped with Italian buttercream. 32.00 with a rum flavored Italian buttercream. 32.00 We wish you a Merry Christmas and a safe & Happy New Year. www.wrightsdairyfarm.com | 401-767-3014 Holiday Pies Available by pre-order
    [Show full text]
  • Download Christmas Menu
    At The Butler’s Pantry, we are to have been privileged a part of your Christmas celebrations for over 30 years. Our award winning, food is made quality from the ingredients using precious time-tested finest recipes with an expert touch from our chefs. Contact your local store to place your order or discuss your festive needs with our dedicated teams. party You can also order our Christmas food online for delivery nationwide direct to your door. www.thebutlerspantry.ie TURKEY Uncooked Healy’s Free Range Bronze Turkey (14lb / 6.5kg approx) €135.00 Half / Full Crown unstuffed €40.00/€75.00 Half / Full Crown traditional stuffing €45.00/€85.00 full crown will come in two pieces for ease of cooking All that you need to create a joyful centrepiece with minimum HAM Finished with our Rich Honey and Mustard Glaze fuss on the most special day of the year. Our dedicated staff Whole Glazed Free Range Ham on the Bone cooked, ready to glaze €95.00 would be delighted to make suggestions, simply call Prime Cut Loin of Free Range Bacon cooked, ready to glaze (serves 6-8) €39.95 or visit your local store. VEGETARIAN All food can be ordered instore for collection on Christmas week. Parsnip, Wild Mushroom & Cashew Nut Loaf (serves 1) €6.95 VEGETABLES Prepared and Ready to Cook Serves up to 6 Brussels Sprouts smoked bacon & almond butter €9.95 Winter Root Vegetables garlic & thyme €9.95 Potatoes ready to roast, duck fat & thyme €9.95 VEGETABLES Cooked and Ready to Heat Serves 1-2 Serves up to 6 Creamy Mashed Potato €17.00 Braised Red Cabbage star anise, cinnamon €3.95 €15.80 Roasted Heritage Carrots tarragon & lemon butter €3.95 €15.80 ACCOMPANIMENTS Gravy €5.95 made from our own turkey & roast vegetable stock (serves 2-3) Bread Stuffing €5.95 breadcrumbs, butter, parsley, thyme & chives (serves 2-3) Cranberry Sauce €5.95 serve with your Christmas turkey or with cheese Redcurrant Jelly with Port €5.95 perfect with our chicken liver pâté Please place your Christmas order by Sunday 13th December at 12 noon.
    [Show full text]