#chicken-ham mousse

[whateuniceats]

Swung by Alice's Tea Cup Chapter II location on the Upper East Side for lunch last week, which I haven't been to ages and it didn't disappoint! I got the Nibbler afternoon tea set for one, which included a choice of sandwich, scone, and a selection of tea cookies and the dessert (it's usually the chocolate mousse but they were nice enough to substitute it with the mocha cake which I preferred). For my sandwich choice, I got the lapsang souchong smoked chicken breast with slices of granny smith apple and herbed goat cheese while I got the blueberry lemon scone but also ordered an additional ham and cheese scone. I gotta say that the scones here remain unparalleled in size, taste, and crunch, in the city among all the afternoon tea joints I've been to and worth coming here alone for sure.

#alice's tea cup #nyc afternoon tea series #afternoon tea

[mariacallous]

…a course of Edwardian dinners might well prove a sore trial today. Although Colonel Newnham-Davis consistently pleaded for more varied menus and shorter meals, this did not prevent him from ordering and eating, with evident enjoyment and approval, what seems today a perfectly astounding meal. On this occasion, his uncle, the peppery old Nabob, was bidden to dine at the Cecil Hotel, in order that it might be proved to him that a respectable curry could be had outside the portals of the East India Club.

This is the menu as recorded by the Colonel and solemnly consumed down to the last friandise:

Hors-d'ouvre varies

Consommé Sarah Bernhardt

Filet de sole a la garbure

Côtes en chevreuil: Sauce poivrade

Haricot verts à la Villars

Pommes Cecil

Mousse de foie gras et Jambon au champagne

Curry à l'indienne Bombay duck, etc. etc.

Asperges

Bombes à la Cecil

Petites friandises choisies

By the time they reached the curry, which was accompanied by a whole battery of poppadoms, chutneys, and relishes, it was hardly surprising that the Nabob’s resistance had almost given out. He was only able to murmur, “Good, decidedly. I don’t say as good as we get it at the Club” - there was still a spark of spirit left in him - “but decidedly good.”

It should be added that the dinner, with champagne, liqueurs, and cigarettes, cost £2.8s.6d., and that the bombe à la Cecil appeared with an electrically illuminated ice windmill as a background.

The closing to Elizabeth David’s “A Gourmet in Edwardian London”

For illuminatory purposes, that £2.8s.6d. (1900 currency value) is the equivalent to £189.57, according to the UK National Archives currency converter, which amounts to $250.22.

Consommé Sarah Bernhardt is a chicken consomme or soup thickened with tapioca, garnished with chicken quenelles, and flavored with crayfish butter, sliced beef marrow, asparagus tips, and julienned truffle

Filet de sole a la garbure is filet of sole (shocking I know) served with a French ham and cabbage/vegetable stew

Côtes en chevreuil: Sauce poivrade is basically venison (or roe deer) cutlets in a pepper sauce.

Haricot verts à la Villars is chopped green beans dipped in egg and floured and fried in clairifed butter and sprinkled with parsley

Pommes Cecil is some sort of potato dish created by and served at the Cecil Hotel (which no longer exists)

Mouse de foie gras et Jambon au champagne are basically fancy pates

Asperges is asparagus 

Bombes à la Cecil is ice cream molded into a cannonball or bomb shape and made fancy

Petites friandises choisies are small little cakes or treats to close a meal

[mychalicetheworld-more]

WIP(Chalice Food)

Food and the culture of food in fantasy worlds is a very neglected part of worldbuilding. Since starting Chalice as a worldbuilding project, I’ve taken food as way to give more personality and life to the cultures of these fantastic lands.

Some Quick Notes

Fesmargo feels like a very bisque and decedent culinary center.

Medy isn’t overly original or inspired on its own, a lot of its ‘dishes’ descended from Yusador who assimilated culture after culture

Xarlgos is tough, but they lean towards an efficient and bloody meal

Black Bellia is variety and sea/water heavy

Anterro is without fail a bread and meat crazy place. Where pie comes to evolve

Tantimar has a climate unlike the rest of Chalice, and it shows in their dishes. Also have a spread of deserts and grasslands

Locheckle is forest heavy and has a taiga as a neighbor. Milk based alcohol for sure

Baslen live underground and have spider meat so yeah...

Food

Breads

Biscuit (Medy)

Black Bread

Bark Bread 

Barley Bread

Lichen Bread (Medy) 

Honey Bread(Anterro)

Acorn bread(All of Chalice, originated Locheckle)

Puff Pastry(Fesmargo)

Sesame Flatbread(Xarlgos)

Potato Bread(Baslen)

Rice Bread

Meats

Goat Cutlets(Xarlgos)

Smoked Herring

Jellied Eels (Black Bellia)

Medy Smoked Ham

Medy Sausage 

Roast Goose (Locheckle)

Roast Cockatrice (Fesmargo)

Ground Spider(Baslen)

Oyster

Cheese

Cow Cheese

Oscypek Cheese/Anterro Cheese

Sheep Cheese

Goat cheese

Spider Cheese(Xarlgos & Baslen)

Blue Cheese(Fesmargo)

Sauces

Plum Mousse(Fesmargo)

Almond Sauce(Tantimar)

Spicy Almond Sauce(Tantimar)

Herring Gravy(Anterro)

Plum Sauce(Anterro)

Gravy(Xarlgos)

Yogurt(Locheckle)

Applesauce

Mushroom gravy(Baslen)

Honey(Anterro)

Pepper Gravy(Anterro)

Dishes

Boiled Meat and Innards with Lichen Bread(Baslen, for peasants usually)

Meat Pie(Anterro)

Bellia Egg(Poached egg with herb/spiced yogurt)

Curry(Originated from Black Bellia)

Medy Dumpling(Pierogi)

Xarlgos Dumpling(Mongolian style/khuushuur)

Peasant Surprise Stew(Filled with the most available veggies and protein, Medy)

Seafood Bisque(Fesmargo)

Wine cooked venison with boiled vegetables(Anterro) 

Fried eel(Black Bellia)

Corn Crab Soup(Black Bellia)

Deviled Goose Egg(Locheckle)

Potato Pancakes(Baslen)

Xarlgos Remedy(A porridge filled with pork(bacon or sausage) or venison and fruits, a chicken egg served on the side and drank down with a cider)

Baslen Porridge(always uses ground spider or spider meat and alcohol infused meats)

Venison Porridge(Xarlgos)

Rabbit Stew

Fang Steak Tartar(Tantimar)

Fried Scorpion(Tantimar)

Turtle Soup(Fesmargo)

Black Pudding(Medy)

Fish Chowder(Black Bellia)

Turnip & Barley Stew(Medy)

#Chalice wiki #psy talks #creative writing #writing #fantasy worldbuilding #fantasy world #chalice misc

[angelkin-food-cake]

Could I request recipes for a Felidavian kin? (Winged cat kin) I'd like mostly savory dishes if possible, I'm not a fan of pork/ham/bacon but any other meats are okay! I'm allergic to citrus fruits, so no citrus please! 😅 I know that makes it difficult, and if you can't find anything I understand. But if you can, I'll be eternally grateful! Thank you for your time!

Hello! Not difficult at all dear. ^^ I hope you like these.

Honey Salmon in Foil

Honey Mustard Pretzel Chicken

Barley Risotto with Kale and Butternut Squash

Soy Sauce Eggs (Shoyu Tamago)

Tsukune

Tofu and Mushroom Mini Pie Hors d'oeuvres

Honey Caramelized Shrimp Spoons with Curry Egg Mousse

Sushi Trifle Salad

I didn't want to only do meat ones so there's a few non meat ones in the mix. Have a great day!

#ask #anon #felidaviankin #otherkin #request

[krafterwrites]

krafter release the fast food cut

Okay, why not. I spent way too much time working on it, so I might as well show it to some other people as well

Culver's Luna: Beef Pot Roast Sandwhich, Vegetable Beef Soup Teddy: Double Bacon Deluxe, Fries, Chocolate Shake Kit: Spicy Chicken Sandwhich, Cheese Curds, Vanilla Shake Sierra: Grilled Cheese, Chocolate Milk Barnaby: Chicken Tenders, Chili Cheese Fries, Onion Rings, Honey Mustard Dressing, Sprite Mad Jack: Mushroom And Swiss Burger, Onion Rings, Mint Shake Samuel: Grilled Chicken Sandwhich, Salad Tara: Triple Bacon Deluxe, Grilled Chicken Sandwhich, Pork Loin Sandwhich Dash: Shrimp Dinner, Pretzel Bites, Pumpkin Spice Shake

McDonald's Luna: Quarter Pounder Teddy: Big Mac, Fries, Milk Kit: Spicy Chicken Sandwhich, Fries, Dr Pepper Sierra: Cheeseburger, Fries, Chocolate Milk Barnaby: Chicken Nuggets, Fries, Coca Cola Mad Jack: McRib, Fries, Dr Pepper Samuel: McChicken, Sweet Tea Tara: Double Quarter Pounder With Bacon, Chicken Nuggets, Fanta Dash: Filet-O-Fish, Fries, Mango Pineapple Smoothie

McDonald's Breakfast Luna: Sausage Biscuit Teddy: Sausage Burrito, Hashbrown Kit: Hotcakes And Sausage, Hashbrown Sierra: Sausage McGriddle Barnaby: Hotcakes Mad Jack: Bacon Egg And Cheese McGriddle Samuel: Fruit And Maple Oatmeal Tara: Big Breakfast With Hotcakes Dash: Sausage McMuffin

Burger King Luna: Bacon Double Cheeseburger Teddy: Whopper, Fries, Milk Kit: Original Chicken Sandwhich, Chicken Fries, Hi-C Fruit Punch Sierra: Hamburger, Fries, Chocolate Milk Barnaby: Chicken Fries, Onion Rings, Cheesy Tots Mad Jack: Deluxe Chicken Sandwhich, Onion Rings, Dr Pepper Samuel: Cheeseburger, Mozerella Sticks, Iced Tea Tara: Bacon King, Bacon Whopper Melt, Chicken Fries, Barq's Dash: Big Fish, Jalapeno Cheddar Bites, Sprite

Burger King Breakfast Luna: Sausage Biscuit Teddy: Egg-Normous Burrito, Hashbrowns Kit: Pancake And Sausage Platter, Hashbrowns Sierra: Egg And Cheese Biscuit Barnaby: Pancake Platter, Tater Tots, French Toast Sticks Mad Jack: Bacon Egg And Cheese Biscuit Samuel: Ham Egg And Cheese Croissant Tara: Fully Loaded Buttermilk Biscuit, Pancake Platter Dash: Sausage Croissant

Wendy's Luna: Big Bacon Classic, Plain Baked Potato Teddy: Dave's Double, Fries, Lemonade Kit: Spicy Chicken Nuggets, Cheese Fries, Vanilla Frosty Sierra: Jr Hamburger, Fries, Chocolate Frosty Barnaby: Hot Honey Chicken, Sprite Mad Jack: Double Bourbon Bacon Cheeseburger, Chili Cheese Fries, Dr Pepper Samuel: Grilled Asiago Ranch Club, Parmesan Caesar Salad, Iced Tea Tara: Baconator, Spicy Big Bacon Cheddar Chicken, Bacon Cheese Baked Potato Dash: Panko Fish Sandwhich, Sour Cream Baked Potato, Pineapple Mango Lemonade

Wendy's Breakfast Luna: Sausage Egg And Cheese Biscuit Teddy: Honey Butter Chicken Biscuit, Apple Bites Kit: Bacon Egg And Cheese Biscuit, Seasoned Potatoes Sierra: Sausage Biscuit Barnaby: Hot Honey Chicken Biscuit, Honey Butter Biscuit, Orange Juice Mad Jack: Breakfast Baconator Samuel: Bacon Egg And Swiss Croissant, Oatmeal Bar Tara: Breakfast Baconator, Sausage Egg And Cheese Biscuit, Seasoned Potatoes Dash: Maple Bacon Chicken Croissant, Honey Butter Biscuit

Denny's Breakfast Luna: T-Bone Steak And Eggs Teddy: Cinnamon Roll Pancake Breakfast Kit: Grand Slam Sierra: Jr Birthday Cake Pancakes Barnaby: Cookie Dough Pancake Breakfast Mad Jack: Philly Cheesesteak Omelette Samuel: Fit Slam Tara: All-American Slam Dash: French Toast Slam

Denny's Luna: T-Bone Steak Teddy: Bacon Avocado Cheeseburger Kit: Nashville Hot Chicken Melt Sierra: Jr Cheeseburger Barnaby: Slamburger Mad Jack: Bourbon Bacon Burger Samuel: House Salad Tara: Chicken Fried Chicken, Crazy Spicy Bowl, Jala-Bac Burger Dash: Wild Alaska Salmon

Olive Garden Luna: Sirloin Steak Teddy: House Salad, Shrimp Alfredo, Warm Italian Doughnuts Kit: Breadsticks, Chicken Parmesan, Chocolate Brownie Lasagna Sierra: Kids Chicken Fingers And Pasta Barnaby: Fried Mozzarella, Giant Cheese Stuffed Shells, Black Tie Mousse Cake Mad Jack: Calamari, Chicken Marsala Samuel: House Salad, Herb Grilled Salmon, Tiramisu Tara: Lasagna Fritta, Tour Of Italy, Strawberry Cream Cake Dash: Lasagna, Sicilian Cheesecake

#I guess I'll tag this as #OC Brainrot #Since I obviously had to have a lot of brainrot about my OCs to make this #Thanks for the ask!

[illthi]

food logs 16-17th May

Monday, 16/05/2022, day 1

4 small portions of ice cream: brownie, nutty, strawberry and apple (346)

salad story wrap: tortilla (180), chicken (150), vegetables (don't count, but i estimate for like 50cals)

All: 676/400

Exercise:

21,749 steps (-681)

32mins of running at the gym (-281)

Net: -286

Tuesday, 17/05/2022, day 2

200g fruit mousse (doesn't count but it's 140)

5 paprika good food corn cakes (175)

1 slice of bread (59), 3g margarine (20) and a slice of ham (15)

fruit salad (doesn't count but i estimate it for 386) with 2 tbsps yogurt (45)

All: 314/300

Exercise: 10,214 steps (-429)

Net: -115

i honestly feel so bad for not counting all those fruits and vegetables... but i kind of have no choice as i live with my family and they are watching what i eat 😪 anyways i hope it's gonna be better tomorrow!

stay safe xx

#tw calories #tw ana related #i wanna be sk1nny #tw ana thoughts #ed ana #pr0 ana diary #tw ed not sheeran #food log #i will be skiny #ana diet #not pro just using tagss

[romantisinglife]

Mackerel Pate with a choice of either Melba toast or fresh bread.

Chicken Liver Pate with a choice of either Melba toast or fresh bread.

Salad of Feta cheese, Olives and roasted cherry tomatoes.

Spinach Roulade filled with Smoked salmon and cream cheese.

Melon and Summer Berry Cocktail with fruit Coulis.

Trio of Seafood Prawns, Smoked Salmon, Smoked Trout

Homemade Soup (Various Flavours)

Goats Cheese and Cranberry Parcels

Roquette and Prawn salad topped with marie rose

Blue Cheese and caramelised onion tart

Pressed Ham Hock Terrine with piccalilli

Hot smoked salmon and prawn salad

Marinated King Prawn Skewer salad

Warm breaded brie with a sweet chilli jam

Oriental Duck salad

Thai fish cakes, sweet chilli sauce

Chorizo Scotch egg, red pepper chutney

Fresh Vine tomatoes and sliced Mozzarella salad

Homemade Scotch egg with asparagus and English mustard dressing

Black pudding Scotch egg, apple chutney and crispy pancetta

Smoked Salmon mousse with brioche

Beetroot and Goats Cheese Tart tatin

Parma Ham and Goats cheese toasts with red onion and cranberry relish

Anti pasti platter; cured meats, olives, sun blush tomatoes, dipping oils, cheeses, breads

Sharing Platter of pates; Chicken and fish pate, homemade breads and chutney

Scotch Egg sharing platter – a mix of chorizo, pork and black pudding scotch eggs, crusty bread, apple chutney and brown sauce

Baked camembert (garlic and rosemary or curried mango)

Fresh bread for dipping

[40sandfabulousaf]

大家好! The company had arranged for a small Xmas buffet lunch for us which included salad, assorted ham, pasta, creamy carrot and orange soup, chicken meatballs, grilled chicken, fish in cream sauce, breaded prawns, beef and grilled veggies. The spread also included desserts like small cakes, log cake, mousse, as well as fruit punch. I didn't touch the dessert since I don't have a sweet tooth. The food was okay except for the pasta; al dente is overrated, too chewy and gross.

Colleagues found the soup strange-tasting as well as too creamy, and the assorted ham salty. There was also plenty of leftover pasta but no one wanted to bring any home. I was happy to return to local/Asian fare, including nasi padang (the Muslim version of cai fan - mixed dishes and rice). Chicken-wise, the stall sold ayam goreng (fried chicken), ayam sambal (sambal chicken) and ayam rendang (chicken rendang). I chose ayam goreng and, to lessen saturated fat intake, left most of the batter and skin behind.

It felt comforting to tuck into cai fan and fluffy, soft rice after the Xmas lunch. Tomato eggs are so delicious, I choose them over fish and meat every so often. Eaten with other veggies and rice, this dish forms part of a fibre-rich, heart healthy meal; not only is it tastier than fastfood, it's also better for us. I said I would eat more meat during the rainy season - chicken counts as meat in my country, but I forgot about red meat, as usual. Must remember to eat some or it's hard to keep warm on chilly days.

Xmas has arrived in my country and there're no Xmas lights, no Xmas tree, no presents to open up, no huge dinner, no carols for me. What I learnt from this Gaza war is, religious traditions are merely symbolic, they don't truly reflect someone's heart. Since I don't celebrate Xmas any longer, I eat moderately healthy, remember Grandma and pray for the Palestinian civilians in Gaza, a ceasefire and a two-state solution. This time of year has lost its magic after seeing the immense cruelty inflicted on an entire population. So much innocent blood has been shed that any party that doesn't agree to a ceasefire seems devoid of basic humanity.

Time flies, it wasn't that long ago that we said goodbye to 2023; soon we'll usher in a brand new year and I hope it will be a more peaceful one. After the covid pandemic and subsequent hyperinflation, I pray for better days ahead. No more wars, more cooperation, so that all of us can work towards returning to prosperity. It's insane to think we can somehow decouple and still maintain our standards of living. 下次见!

#xmas 2023 #xmas #buffet #Youtube

[thehungrykat1]

Admiral Hotel Manila- MGallery Launches Festive Afternoon Tea at El Atrio Lounge

I have been a big admirer of Admiral Hotel Manila - MGallery ever since it opened its doors last year. The reimagined Admiral Hotel pays tribute to an early 1940s iconic landmark and relives the grandeur of the city's Golden Age. We had visited this beautiful hotel on our own a couple of times already for their Admiral Club Manila Bay weekend brunch on the top floor, but this time, The Hungry Kat was invited to sample their new Festive Afternoon Tea that is perfect for the holiday season.

Set along the sweeping Roxas Boulevard, the Admiral Hotel Manila - MGallery is a gorgeous hotel offering a storied legacy, a prime location, and lavish indulgences in many forms. A gateway to the city’s vibrant past and present, this luxury boutique hotel is designed to evoke Manila’s Golden Age. Classic and contemporary Filipino-Spanish design and architecture elements have been reinterpreted into contemporary aesthetics with spectacular narratives and stories that make Admiral Hotel Manila – MGallery stands out among its peers.

You can immediately appreciate the hotel's aesthetics once you enter the lobby. Art and history come together at El Atrio lobby lounge. This is open from 6:00am to 11:00pm daily offering exclusive coffee and tea blends, cocktails, plus sumptuous patisseries from a local chocolatier.

For the month of December, guests can enjoy their luscious afternoon delights with the Festive Afternoon Tea at El Atrio. For P2,888 nett, this afternoon tea set is good for two to three persons and includes two rounds of coffee or tea.

Let's start with the savoury items on the top plate. You can find the Smoked Salmon Rillettes Choux with lumpfish caviar and the Seared Foie Gras with raspberry jelly on brioche toast. I love anything with foie gras so this was obviously one of my favorites.

On the middle plate you can find the Scallops Kilawin with mango salsa, Winter Root Vegetable Tartlet with whipped feta cheese, and the Black Truffle and Ham Croquette. The scallops kilawin was a surprising item, giving it a Filipino twist.

The bottom tier comes with sweet inspirations such as the Buche De Noel, Mille-Feuille with Christmas Spices including poached pear and salted caramel cream, Tatin Style Apple with breton cookie, plus the Milk and Dark Auro Chocolate Mousse. All of these bite-sized desserts are quite delightful.

Of course, the most important element of the afternoon tea is the tea itself. Guests can choose from a selection of TWG Teas which include flavors like English Breakfast, Vanilla Bourbon, Jasmine Queen Tea, Earl Grey Fortune, and Orange Blossom Oolong. Coffee lovers also have the option of having Vittoria Coffees including lattes, Americano, Cappussino, Macchiato, or the Bistro Pot Cafetiere by Nick Munro.

Instead of the traditional scones seen in British afternoon tea sets, Admiral Hotel Manila's Festive Afternoon Tea comes with the more savoury Vol-au-Vent Pork and Chicken Adobo that you can pair with liver sauce. This gives the set a more Filipino flavor that really blends well with the setting.

Another Filipino favorite is the Bibingka with coconut jam and sour cream that is also included in the set. You can really feel the Christmas spirit when you avail this festive afternoon tea set.

After enjoying our lovely merienda at El Atrio, we were given a short tour around the hotel led by Admiral Hotel Manila's Assistant Director of Marketing Communications, Katrina Nocom. Each boutique hotel in the MGallery collection tells a unique story, inviting guests to immerse themselves in tales of adventure, romance, history, and culture. For Admiral Hotel Manila, this location is right in front of the Manila Yacht Club so I'm sure there are plenty of stories to tell within these walls.

The Admiral Spa and the Fitness Center on the ground floor both offer health and wellness activities for guests. The spa has some promotions for couples this month so I'm thinking about getting some pampering done.

Then we went up to the rooftop level which houses the Admiral Club Manila Bay. This is a unique dining destination located on the top floor which comes with a stunning Manila Bay sunset and a catwalk table that will spice up your dining experience.

This is also where our family gathered together for a Sunday Brunch mini reunion earlier this year. The Admiral Club is a great venue for parties and events with its bright and colorful interiors.

Just outside is the pool area which is where you can enjoy the magnificent views of Manila Bay.

Guests can bask in the Sunset Hour at Coconut Grove with their unlimited cocktails paired with one savory platter from 6:00pm to 8:00pm for only P1,850 nett.

We wanted to stay longer to watch the Manila bay sunset, but we had one more very interesting place to explore downstairs. This was a room that we were curiously looking for during our last visit here but we just couldn't seem to find it. This time, we had Ms. Katrina to help us finally get inside. I'll tell you more about it on the next article!

Admiral Hotel Manila -MGallery

2138 Roxas Boulevard, Malate, Manila

5318-9000 / [phone]

www.admiralhotelmanila.com

www.facebook.com/AdmiralHotelManila

#AdmiralHotel #AfternoonTea #ElAtrioLounge #Manila #Filipino #Christmas

[heydaytravelcompany]

Foodie Guide to Holidays at Walt Disney World Resort 2023

All throughout the Resort, enter a winter wonderland of flavor with tasty bites and sips that will light up everyone's taste buds. From the almost too cute to eat (almost) Mickey Winter Hat Dome Cake from Amorette's Patisserie to holiday festivities like the O' Ham N' Cheese Trees at Jock Lindsey’s Hangar Bar, and even the sweet sip of the returning Gingerbread Martini, guests will be unwrapping delights all holiday season long. It’s the most wonderful time of the year and that means … holiday goodies! One of the best parts of this season are the tasty delights and this year is no different. The culinary teams at Walt Disney World Resort have been hard at work making sure everyone gets a flavorful present all across property. And with the passion and creativity put to the plate this year, there’s no doubt all of these talented culinary experts are on the nice list. It’s time to get to the Walt Disney World Resort Holidays Foodie Guide! Disney Springs Amorette's Patisserie (Available Nov. 9 through Dec. 31; mobile order available) - Holiday Sweets Petit Cake: Layers of spice cake, cream cheese icing, and apricot jam with fresh apple compote and Italian buttercream (New) - Mickey Winter Hat Dome Cake: Layers of vanilla chiffon, chai tea mousse, cranberry-cherry pâte de fruit, almond crunch, and brown butter ganache (New) - Christmas Tree Cream Puff: Pistachio cream puff (New) - Hot Cocoa Crème Brûlée: Hot cocoa crème brûlée with toasted marshmallow cream (New) - Gingerbread Cheesecake (New) - Cookies and Milk Éclair (New) - Mickey and Minnie Gingerbread Cookies (New) - Santa Mickey Mousse: White chocolate mousse and dark chocolate mousse with crispy pearls Chef Art Smith's Homecomin' (Available Nov. 24 through Jan. 1) - Homecomin' Holiday Turkey Sandwich: Smoked turkey on toasted artisanal bread, dressed with signature cornbread stuffing and a sweet and sour cranberry aioli served with house-made potato chips Chicken Guy! (Available Nov. 6 through Dec. 31) - Holiday Cookie Shake: Hand-spun vanilla soft-serve, blended with sugar cookies and caramel drizzle topped with marshmallow whipped cream, mini chocolate candy pieces, holiday sprinkles, and a cookie - Frozen Peppermint Cocoa Shake: Hand-spun vanilla soft-serve, blended with hot cocoa mix, peppermint, and crushed candy cane pieces topped with marshmallow whipped cream, sprinkles, crushed candy cane, mini marshmallows, and chocolate drizzle  D-Luxe Burger (Available Nov. 9 through Jan. 7; mobile order available) - Caramel Apple Pie Shake: Vanilla Gelato blended with dark caramel sauce, Granny Smith apple syrup, cinnamon syrup, and graham cracker crumbs topped with whipped cream, caramel, and graham cracker crumbs (New) Dockside Margaritas (Available Nov. 9 through Jan. 15) - Spiced Cranberry Paloma: Lunazal Reposado Tequila, cranberry juice, grapefruit juice, lime juice, and spiced simple syrup eet by Maneet Chauhan (Available upon opening through Dec. 31) - Yule Chai Greeting: Signature spiced chai, whipped cinnamon cream, toasted marshmallow, Christmas sprinkles, and a candy cane Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) - Holiday Donuts Frontera Cocina (Available Nov. 10 through Dec. 31) - Marzipan Delight: Centinela Blanco Tequila, Marzipan Cordial, tres leches home-made mix, and marzipan crumble rim The Ganachery - Gingerbread Mickey Chocolate Piñata: Milk chocolate piñata with crisp pearls and gingerbread toffee (New) (Available Nov. 9 through Dec. 31) - Gingerbread-Pecan Toffee: Spiced toffee enrobed with milk chocolate and encrusted with toasted pecans and gingerbread crumbs (New) (Available Nov. 9 through Dec. 31) - Mickey Chocolate-covered Gingerbread Cookies: Spiced gingerbread cookies enrobed in milk chocolate and dark 65% chocolate (New) (Available Nov. 9 through Dec. 31) - Chocolate Peppermint Bark: White and dark chocolate with crushed peppermint candy (Available Nov. 9 through Dec. 31) - Olaf Hot Cocoa Surprise: Milk chocolate shell filled with The Ganachery hot cocoa mix and house-made marshmallows (Available Nov. 9 through Dec. 31) Gideon's Bakehouse (Available Nov. 24 through Dec. 31) - Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and edible glitter - Cookie Vom Krampus: Chocolate cookie with mint Jock Lindsey’s Hangar Bar - Jock's Famous Pigs in the Blanket: Debreziner sausage, puff pastry, and cranberry mustard sauce (New) (Available Nov. 9 through Dec. 30) - O' Ham N' Cheese Trees: Puff pastry, Pitt ham, cheddar cheese, garlic herb butter, and sugar plum jam (New) (Available Nov. 9 through Dec. 30) - Cranberry Barbeque Meatballs: All-beef meatball, cranberry barbecue sauce, orange goat cheese, granny smith apple, spiced walnuts, orange supremes, and crispy basil (New) (Available Nov. 9 through Dec. 30) - Naughty or Nice Deviled Eggs: Crispy Ham and Sweet Honey Glazed (Nice) or Spicy Honey Glazed (Naughty) - Here We Come A-Croquetting: Turkey croquettes, sweet potato purée, bacon-cranberry jam, turkey gravy, and herbed gremolata (Available Nov. 9 through Dec. 31) - Post-flight "Milk" and Cookies with Coquito: Bourbon-eggnog snowflake cookie, gingerbread reindeer cookie filled with dulce de leche, chocolate-peppermint Christmas tree cookie and coquito with Bacardí Rum (New) (Available Nov. 9 through Dec. 31) - Hot Chocolate Grail Flight: Spiced Caramel with Captain Morgan Original Spiced Rum, Cookies 'n Cream with white chocolate and Stoli Vanil Vodka, Peppermint with Baileys Irish Cream Liqueur and Bols Crème de Menthe White Liqueur (Available Nov. 9 through Jan. 13) - Eternal Snowfall: St. Augustine Cane Vodka, St. Augustine Gin, Tippler's Orange Liqueur, Siesta Key Silver Rum, chipotle pineapple syrup, and sour mix topped with a float of Bols Blue Curaçao Liqueur and garnished with a snowflake sugar piece and lemon wheel (New) (Available Nov. 9 through Dec. 31) - Jock's Holiday Martini: Frangelico Liqueur, Tito's Handmade Vodka, Baileys Irish Cream Liqueur, hazelnut syrup, and half and half sprinkled with cinnamon and garnished with star anise (New) (Available Nov. 9 through Jan. 13) - Merry Margarita: Lunazul Reposado Tequila, Domain de Canton Ginger Liqueur, lime and pear juices, cinnamon syrup, and hibiscus syrup garnished with a holiday sugar piece and lime wedge (New) (Available Nov. 9 through Jan. 13) - Holiday Cherry Cocktail: Stoli Vanil Vodka, Heering Cherry Liqueur, simple syrup, and red cranberry juice with edible glitter and garnished with a cherry (New) (Available Nov. 9 through Jan. 13) - Ginger Mule: Frangelico Liqueur and Stoli Vanil Vodka topped with Fever-Tree Ginger Beer and garnished with a cinnamon stick and cranberries (New) (Available Nov. 9 through Jan. 13) Marketplace Snacks (Available Nov. 9 through Dec. 31) - Olaf Waffle Sundae: Bubble waffle filled with vanilla soft-serve, peppermint sauce, candy snowflakes, a chocolate edible image, and chocolate sticks Morimoto Asia (Available through Dec. 31) - Yokai: Morimoto Knob Creek Bourbon, Monin Caramel Apple Butter Syrup, Chambord, and prosecco - Kyuri and Spicy: Cucumber-Infused Espolon Blanco Tequila, jalapeño, ginger liqueur, Ancho Reyes, John D. Taylor’s Velvet Falernum Liqueur, lime, and agave - Toji Moon: Absolut Mandarin Vodka, sake, Monin Habanero-Lime Syrup, lemongrass, yuzu, and celery bitters - After Midnight: Courvoisier VS Cognac, Legent Kentucky Straight Bourbon Whiskey, ginger, orgeat, grapefruit, lemon, cinnamon syrup, and black walnut bitters - Forever Young: Aviation Gin, Aperol, Carpano Antica Formula Vermouth, blood orange liqueur, and mole bitters - Maker Mark Flight: Maker’s Mark Cask Strength, Maker’s Mark 46, Morimoto Maker’s Mark Private Select Paddlefish (Available Dec. 25 only) - Santa's Seafood Boil: Key West pink shrimp, Cedar Key little neck clams, Prince Edward Island mussels, corn bread, red potatoes, and sweet corn Planet Hollywood (Available Nov. 6 through Dec. 26) - Frosty the Snowman Shake: Mint chocolate chip ice cream with red and green Christmas candies, sprinkles, and holiday mints topped with homemade whipped cream and a marshmallow snowman pop The Polite Pig (Available Nov. 15 through Dec. 11) - Open-face Turkey Smash: Texas toast, mashed potatoes, cornbread stuffing, turkey gravy, and cranberry chutney Splitsville Luxury Lanes - Holiday Spice Old Fashioned: Michter’s American Whiskey US Kentucky Straight Rye, holiday spice syrup, and bitters garnished with a cinnamon stick and an orange twist (Available Nov. 1 through Jan. 6) - Mistletoe: Stoli Vodka, rosemary syrup, Barrow’s Intense Ginger Liqueur, lemon juice, and soda water with a rosemary sprig and sugared cranberries garnish (Available Dec. 1 through Jan. 6) Swirls on the Water (Available Nov. 9 through Dec. 31) - Christmas Tree Sundae: Pistachio soft-serve in a waffle cone bowl with whipped cream, sprinkles, and candy Christmas lights (New) - Frozen Hot Chocolate Float with Salted Caramel (Non-alcoholic Beverage) (Alcoholic version also available with Knob's Creek) Terralina Crafted Italian (Available Dec. 25 only) - Christmas Day Special: Grilled lamb chops with creamed spinach and artichokes, wild mushroom and parmesan risotto cake, mint, and basil sauce topped and crispy leeks - Poinsettia: Cranberry mimosa with sugar dusted cranberries Vivoli il Gelato - Italian Hot Chocolate: House-made from scratch made with dark coca, dark chocolate bar, milk, and sugar topped with whipped cream or marshmallows (Available Nov. 10 through Feb. 1) - Candied Yam Cannoli: Sweet cream of yams and ricotta topped with pecans (Available Nov. 10 through Jan. 7) - Santa's Crew: Elf Mint Chocolate Chip Shake, Reindeer Chocolate Shake, and Abominable Snowman (Available Nov. 10 through Jan. 6) - Santa Waffle: Freshly-baked waffle topped with strawberries, bananas, whipped cream, and chocolate chips (Available Nov. 10 through Jan. 6) YeSake (Available Nov. 24 through Dec. 31) - Holiday Peppermint Chocolate Milk Boba Tea: Chocolate and peppermint tea latte made with boba pearls and whipped cream Outdoor Bar Locations (Available Nov. 9 through Jan. 13) - Holiday Rum Punch: Bols Blackberry Brandy, Bols Crème de Banana Liqueur, Tito's Handmade Vodka, orange tangerine syrup, and orange juice garnished with an orange wedge (New) Disney Resort Hotels Disney’s All-Star Movies Resort, Disney’s All-Star Music Resort, and Disney’s All-Star Sports Resort World Premiere Food Court, Intermission Food Court, and End Zone Food Court (Available Nov. 27 through Jan. 2; mobile order available) - Minnie Gingerbread Bundt Cake: Gingerbread Bundt cake with cream cheese icing (New)  Disney’s Animal Kingdom Lodge The Mara (Available Nov. 26 through Dec. 31) - Mickey Santa Hat Tart: Vanilla tart with pistachio cake, chai mousse, and caramel ganache  Jumbo House Lobby Pop-up Shop (Available Nov. 15 through Dec. 31) - Gingeraffe Cookie: Sugar cookie, gingerbread cookie, white chocolate, M&M’S chocolate candies, and a holiday wreath (New) Disney’s Art of Animation Resort and Disney’s Pop Century Resort   Landscape of Flavors and Everything POP Shopping & Dining (Available Nov. 27 through Dec. 31; mobile order available) - Deer Holly Day Cupcake: Chocolate cupcake filled with chocolate ganache and topped with a peanut butter-cream cheese buttercream Disney’s Beach Club Resort Beaches and Cream Soda Shop (Available Nov. 26 through Dec. 31) - Holiday Shake: Cookie butter milk shake with caramel drizzle and holiday sprinkles topped with a Christmas tree cupcake  Disney’s BoardWalk BoardWalk Deli (Mobile order available) - Frosted Croissant Roll: Rolled croissant dough filled with a hot chocolate-marshmallow filling (New) (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Caribbean Beach Resort Centertown Market (Mobile order available) - Snowman Blondie: Chocolate chip and peppermint blondie topped with brown butter-chocolate mousse, vanilla bean whipped cream, and white chocolate (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Contemporary Resort   Contempo Café (Available Dec. 1 through 31; mobile order available) - Holiday Cranberry Frangipane Cake: Almond frangipane with cranberry-cherry gel, white chocolate mousse, and salted honey whip (New) Disney’s Grand Floridian Resort & Spa   Gasparilla Island Grill (Available Dec. 1 through 31; mobile order available) - Present Peppermint Brownie Pop: Brownie filled with house-made peppermint patty enrobed in white chocolate (New) - Snowman Choux: Pâte à choux filled with spiced mousse and chocolate Bavarian cream Disney’s Old Key West Resort and Disney’s Saratoga Springs Resort & Spa Good’s Food to Go and The Artist’s Palette (Available through Jan. 2; mobile order available at The Artist’s Palette only) - Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream  Disney’s Polynesian Village Resort   Capt. Cook's and Kona Island (Available Dec. 17 through 31; mobile order available at Capt. Cook’s) - Tropical Holiday Cupcake: Chocolate cupcake, peppermint mousse, streusel, and chocolate décor  Pineapple Lanai (Available Dec. 1 through 31) - 'Olu Mel Holiday Float: DOLE Whip lime float with pineapple juice, ‘Olu Mel White chocolate piece, and strawberry popping candy  Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through Jan. 7) - Jingle Jammer: Cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice (Non-alcoholic beverage) - Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardí Superior Rum, St. Elizabeth Allspice Dram Liqueur, cranberry juice, orgeat, and cinnamon with a splash of fresh lime juice and a cinnamon stick - Tropical Snowstorm: Jack Daniel’s Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg  Disney’s Port Orleans Resort – French Quarter and Disney’s Port Orleans Resort – Riverside Sassagoula Floatworks and Food Factory and Riverside Mill Food Court (Available Nov. 27 through Dec. 26; mobile order available)  - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles Scat Cat’s Club – Café at Disney’s Port Orleans Resort – French Quarter   - Hot Cocoa Beignets: Trio of Mickey-shaped beignets with a dusting of hot cocoa powder, fudge drizzle, snowflake sprinkles, and a pipette of chocolate milk (New) (Available Dec. 1 through Jan. 31) Disney’s Riviera Resort Le Petit Café (Available Nov. 26 through Jan. 2) - Chocolate-Peppermint Santa Hat: Dark chocolate mousse, white chocolate-peppermint mousse, and a mint marshmallow - Gingerbread Cookie: European-style gingerbread, dark chocolate, and sugar glaze Disney’s Wilderness Lodge Roaring Fork (Mobile order available) - Peppermint Igloo: White chocolate igloo filled with white chocolate-peppermint mousse and dark chocolate cake (New) (Available Nov. 15 through Dec. 30) Available at Various Disney Resort Hotel Food Courts (Available Nov. 27 through Jan. 31; mobile order available) - Walking in a Plant-based Snow Land: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Centertown Market at Disney’s Caribbean Beach Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside - Sassagoula Floatworks and Food Factory Disney’s Port Orleans Resort – French Quarter Available at Various Table-Service Restaurants (Available through Jan. 7) - Gingerbread Martini: Grey Goose Vodka, RumChata Liqueur, and gingerbread spice featuring a rim of homemade gingerbread from the bakery teams Available at Select Deluxe & Specialty Resort Locations (Available Nov. 27 through Jan. 1) - Holiday Fruitcake Mule: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry juice, and rosemary topped with ginger beer (New) - Holiday Fruitcake Old-Fashioned: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry, lemon, and rosemary (New) Disney’s Hollywood Studios ABC Commissary (Available Nov. 11 through Jan. 1; mobile order available) - Holiday Minnie Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling topped with spiced maple buttercream and salted caramel icing - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 11 through Jan. 1; mobile order available) - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkles - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Hollywood Scoops (Available through Jan. 1)   - Candy Cane Milk Shake: Chocolate cake doughnut, mint doughnut icing, and candy cane sprinkles PizzeRizzo (Available Nov. 11 through Jan. 1; mobile order available) - Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate-covered cocoa nibs - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 11 through Jan. 1; mobile order available) - Santa Mickey Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey ears - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce The Trolley Car Café (Available Nov. 11 through Jan. 1) - Mickey Gingerbread Cookie - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkle Woody’s Lunch Box (Available Nov. 11 through Jan. 31; mobile order available) - Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate-marshmallow fondant, and mini marshmallows  Dockside Diner and Outdoor Vending Carts Near Grand Avenue, the Tip Board, and the Main Entrance (Available through Jan. Read the full article

[lizseyi]

What Foods Would Be Good For Your Buffet In London - Sophie Wright Catering

Look up the definition of “buffet” in the Cambridge Dictionary, and you will see it defined as “a meal where people serve themselves food that is arranged on a table.” 

But of course, most of us who have ever helped ourselves at a buffet event don’t struggle with the concept of what a buffet is. What you might be somewhat likelier to have difficulty with, is the task of identifying and preparing the foods that would be ideal for your own buffet. 

So, we thought we’d make that task a little easier for you. The foods at a buffet generally need to tick certain boxes – for example, there being a nice mix of traditional, healthy, meat and vegetarian foods available, as well as, obviously, the food looking and tasting fresh. 

Beyond that, however, you will have a lot of scope for creativity with your buffet catering in London. Below, then, we have selected just a few of the food options you might consider.

Coronation chicken

Well, we’re coming up to another coronation – not exactly the most frequent of events in the UK – as we type, so we might as well make this one our first suggestion! 

Indeed, coronation chicken was actually invented for the late Queen Elizabeth II’s coronation lunch in 1953, when it was known as PouletReine Elizabeth, and it has been a street-party staple ever since.

Coronation chicken makes a lot of sense for a buffet party in various ways. It is easy to prepare in less than an hour, and it offers versatility in terms of how you serve it. You might like the idea of having it in wraps, for example, or as a side salad, or even just as a traditional sandwich filling.

Sandwiches 

We did mention sandwiches, so let’s expand on that a little. Yes, they’re an “obvious” choice for buffet catering in London, but it might be more instructive to consider them as a foundation for your creativity. 

You might go for sliced bread or buns, brown bread or white bread… or you could have combinations of all these things. And of course, there’s barely an end to the list of potential fillings. 

Whatever you do with your sandwiches, though, we would strongly urge you to have something for vegetarians, such as creamy avocado or chickpea salad sarnies – the latter great for mimicking tuna’s texture and taste. 

Hummus

Making your own hummus is remarkably easy, and takes only around 15 minutes. Serving this spread or paste in bowls with teaspoons in, will provide a tempting invitation for your buffet guests to transfer a portion of it to their own plate. 

Even if there aren’t any chickpeas at hand, you can use cannellini beans to rustle up a dip you and the attendees of your party will love. Adding an extra drizzle of quality olive oil, or topping it with roasted seeds or nuts, will further elevate the presentation of this superb-value dip. 

Quiche 

You can always count on this baked flan or tart being a hit at a London buffet celebration or event. As is the case of many of the other “classic” buffet foods, quiche offers plentiful room for creativity and variety, with possible fillings encompassing the likes of ham, tuna, sweetcorn, cheese and onion. 

Make sure you don’t make the slices of your quiche too big, as this could prompt people to reach for the forks, which might slightly miss the point if you were trying to arrange a finger buffet. 

Cheese and chive puffs

You might like to consider these as a savoury equivalent to profiteroles. Light choux pastry offering a subtly cheesy taste, with a delectable cheese filling and soft mousse centre, makes for a dream combination for buffets around the capital – as does the fact that event attendees can easily pick them up while avoiding getting grease on their hands. 

If you’re preparing cheese and chive puffs for vegetarians, we would urge you to avoid Parmesan, in favour of cheddar cheese or vegetarian hard cheese. There’s also the option of forgoing the cheese altogether, filling them with chocolate cream to create a pudding. 

There you have it – five possibilities for your upcoming buffet event that will help ensure everyone remembers the food you serve for the right reasons. 

But if for any reason you feel you require some professional help with your buffet catering in London, don’t forget that Sophie Wright Catering can handle it all with aplomb! Simply contact us now to learn more about our complete and responsive service. 

#buffet catering in London

[albertcapraro]

May 16, 1978 - New York Daily News Guests Warm Gold Buffet "This is the first time I've had 750 guests home for dinner as mayor of New York and it's some experience," said Ed Koch last night.   And he was right.  Filing upstairs and downstairs rooms of Gracie Mansion spilling over the stairs and dining under a garden tent hung with balloons, were house guests like Gov. Carey, Arlene Dahl, Betsy Palmer and designers Albert Capraro and George Stavropoulos.  All had paid $200 to dine, dance and benefit the Fashion Institute of Technology, represented by its executive vice president Shirley Goodman.  The event's chairmen, Bess Myerson and B. Altman's president John W. Christian. Jr., provided a cold buffet menu consisting of salmon, lobster, ham, mousse, breast of chicken and for dessert a strawberry souffle,  cold of course.  Mother Nature provided the chill in the night air, about 53 degrees, which caused Arlene Dahl to quip, through chattering teeth, "I wish the sun was out."

#ALBERT CAPRARO #Fashion's Prince Albert #fashion

[allwaysfull]

Pulp | Abra Berens

Table of Contents

Breads

focaccia

milk bread

pumpernickel

Batters

brown butter custard batter

clafoutis batter

cobbler batter

crepe batter

dutch baby batter

muffin batter

Crackers

pat’s crackers

graham crackers

oatcakes

Crusts

hazelnut crust

pretzel crust

Doughs

choux/cream puff dough

cream scone dough

cream cheese dough

phyllo dough

biscuit dough

pie dough

puff pastry dough

Cakes

almond orange cake

angel food cake

basque cake

cornbread cake

ginger honey cake

maple pudding cake

upside-down cake

Cookies

almond brutti ma buoni

ginger thins

pecan sandies

pie dough cookies

puff pastry tortas de aceite

Crunchy Stuff and Toppings

candied fennel seeds

candid nuts

crumble topping

honeycomb brittle

salty sugar sprinkle (sss)

salty nuts

Creamy Stuff (though not always made w/dairy)

crème brûlée

custard

fool

panna cotta

pastry cream

ricotta

sabayon (french), zabaione (italian), sabajón (spanish)

salted carmel sauce

sour cream

syllabub

whipped cream

Curds

lemon curd

tart fruit curd

Frozen Stuff

ice cream base

sorbet

lime sorbet

buttermilk sherbet

fruit sherbet

Meringue

Pie Filling

Puddings

butterscotch pudding

chocolate pudding

rice pudding

tapioca pudding

Syrups

simple syrup ratios

brandy syrup

citrus syrup

marigold syrup

Pickle Liquids

basic fruit pickle brine

traditional pickle brine

Apples

apple salad (savory/raw)

peanut butter apple stacks (sweet/raw)

aa++ salad (savory/roasted)

apple butterscotch pudding w/candied nuts (sweet/roasted)

roast chicken w/rosemary poached apples (savory/poached)

chilled poached apples and almond cookies (sweet/poached)

snow melt stew (savory/stewed)

apple crepe cake w/sherry custard (sweet/stewed)

one-pan sunday roast (savory/baked)

apples in pajamas (sweet/baked)

preserved (p.148-9)

Apricots

shattering cheese and apricot salad (savory/raw)

apricots, rosemary sabayon and almond brutti ma buoni (sweet/raw)

grilled chicken w/apricots, red onion and basil (savory/grilled)

brittle-topped grilled apricots (sweet/grilled)

leg of lamb w/apricot bulgar, fresh herbs and toum (savory/roasted)

torrijas caramelizadas w/apricots (sweet/roasted)

ginger-poached apricots over salmon,choi and chili oil (savory/poached)

rosé-poached apricots and earl grey semifreddo (sweet/poached)

apricot grilled cheese sandwich (savory/baked)

burnt apricot tarts (sweet/baked)

preserved (p.174-5)

Blueberries

salad of oat groats, blueberries, chicories and buttermilk (savory/raw)

blueberry puffies (sweet/raw)

roast chicken over blueberries, cornbread and lemon (savory/baked)

blueberry spelt muffins (sweet/baked)

venison (or lamb) w/parsnips and blueberry sauce (savory/roasted)

blueberries and griddled cake (sweet/roasted)

preserved (p.189)

Cherries

brined cherries and salty snacks (savory/raw)

chocolate pudding w.coffee-soaked black cherries (sweet/raw)

cherry baked brie w/seedy crackers (savory/baked)

cherry pie (sweet/baked)

buttermilk pork tenderloin and grilled cherry salad (savory/grilled/roasted)

tart cherry syllabub/smashed almond brutti ma buoni (sweet/grilled/roast)

preserved (p.208-9)

Drupelet Berries: Raspberries, Blackberries and Mulberries

roasted carrots w/raspberries, beet cream, chili oil, cacao nibs (savory/r)

lemon soufflé w/blackberries and olive oil (sweet/raw)

chicken liver mousse, roasted raspberries and oatcakes (savory/roasted)

coconut tapioca pudding w/roasted mulberries and lime (sweet/roasted)

baked ricotta w/black pepper raspberries and a big salad (savory/baked)

raspberry surprise crème brûlée (sweet/baked)

preserved (p.1226-7)

Grapes

butter lettuce, grape, fennel, walnut and buttermilk salad (savory/raw)

grape salad over lime sorbet (sweet/raw)

pan-roasted parsnips w/grape sauce and pecans (savory/roasted)

rice pudding w/sherry roasted grapes (sweet/roasted)

ham and butter sandwiches (savory/baked)

grape custard pie (sweet/baked)

preserved (p.246-7)

Ground Cherries (a.k.a. Cape Gooseberries)

red cabbage salad w/ground cherries, cilantro, pepitas, lime (savory/raw)

ground cherry floats (sweet/raw)

cashew cauliflower w/ground cherry glaze and toum (savory/roasted)

basque cheesecake w/roasted ground cherries, rosemary (sweet/roasted)

super grilled cheese sandwiches, ground cherry chutney (savory/stewed)

biscuits w/ground cherry butter (sweet/stewed)

preserved (p.262-3)

Melons

melon, cucumber, chickpea salad (savory/raw)

cantaloupe sundaes w/black pepper and olive oil (sweet/raw)

grilled melon w/tahini, chili oil and sesame seeds (savory/grilled)

grilled melon w/grape sherbet and candied fennel seeds (sweet/grilled)

preserved (p.276-7)

Nectarines and Peaches

spicy, sweet, salty summer salad (savory/raw)

peaches and cream w/ginger thins (sweet/raw)

grilled peach and ricotta toasts (savory/grilled)

cream scones w/grilled nectarine, goat cheese sandwiches (sweet/grilled)

coconut milk shrimp w/jalapeño-peach cornbread (savory/baked)

peach-berry cobbler w/whipped sour cream (sweet/baked)

preserved (p.298-9)

Pears

chicory salad w/shaved pears, walnuts and pecorino (savory/raw)

sliced pears w/salted caramel and crumbles (sweet/raw)

red wine-poached pears w/goat cheese sabayon, pumpernickel and pine nuts (savory/poached

chilled poached pears and pecan sandies (sweet/poached)

pear, bacon and onion tart (savory/baked)

ginger honey cake w/pears and whipped sour cream (sweet/baked)

preserved (p.319)

Plums 

buckwheat salad w/plums, cauliflower, mustard dressing and arugula (savory/raw)

maple pudding cake topped with sugared plums (sweet/raw)

stewed plums atop oatcakes w/ricotta (sweet/stewed)

plums for breakfast: stewed plums over rice porridge and pine nuts (sweet/stewed)

ginger-plum-glazed ribs w/rye spaetzle and greens (savory/roasted)

blintzes w/roasted plums and hazelnuts (sweet/roasted)

plum cream-baked pork shoulder w/turnip mash (savory/baked)

rum-plum clafoutis (sweet/baked)

preserved (p.342-3)

Quince

midwinter pork bake (savory/baked)

crumble-topped quince (sweet/baked)

quince and lamb tangine (savory/stewed)

cream-stewed quince w/oatcakes (sweet/stewed)

sunday at the pub (savory/poached)

oeufs à la coing (sweet/poached)

preserved (p.366-7)

Rhubarb

poached salmon w/rhubarb salad and pine nut relish (savory/raw)

parsnip panna cotta w/rhubarb, orange and olive oil relish (sweet/raw)

pork chops w/rye spaetzle, white wine-poached rhubarb and spinach (savory/poached)

rhubarb cream puffs (sweet/poached)

rhubarb one-pan chicken w/kale and poppy seed salad (savory/baked)

rhubarb upside-down cake w/whipped cream, salty nuts (sweet/baked)

preserved (p.384-5)

Strawberries

beet carpaccio w/strawberries, flowers, candied fennel seed (savory/raw)

strawberry sundaes: vanilla ice cream, pulsed strawberries, meringue (sweet/raw)

lamb chops w/buck wheat, black pepper strawberries (savory/roasted)

dutch baby w/sherry vinegar strawberries (sweet/roasted)

preserved (p.402-3)

Tart Round Fruits: Cranberries, Currants, Gooseberries, Lingonberries and Autumn Olive

roasted carrots w/lentils, spinach, cranberry relish (savory/raw)

eton mess (sweet/raw)

squash claws w/stewed currants (savory/stewed)

gooseberry fool w/tortas de aceite (sweet/stewed)

winter casserole (savory/baked)

january cake (sweet/baked)

preserved (p.424-5)

#pulp #abra berens #fruit #TOC

[addierose444]

Spring Break 2023

In past years I’ve simply gone home for spring break (or in the case of spring 2021, not even had a spring break). This year, some friends and I decided to visit Philadelphia for the week which was a lot of fun. While I did miss out on getting home-cooked meals, I did eat very well on my trip! I, unfortunately, only took photos on Thursday, so sorry that this post is so text heavy! 

Monday:

To kick off our trip, we boarded an Amtrak train in Northampton at 8:00 a.m. I’m not a morning person and was perhaps too excited about the trip and stressed about missing the train so I hadn’t slept much the night prior. Thus, I tried my best to get some rest on the train. Upon arriving in New Haven, we transferred to a second train that brought us to Philadelphia. We next walked to a cafe for a late lunch/afternoon snack. As I’d already eaten a bagel and thought dinner would be soon, I didn’t actually get anything. It was a bit rainy, we decided to take the subway to our lodging. The most economical option we found was something called a Sonder which is basically an affordable short-term apartment of sorts. 

We’d decided ahead of time that we would be getting hot pot on the first night. We’d planned on going to Chubby Cattle, but upon arriving learned that they were having some sort of all-you-can-eat special that was going to cost us each $41 (pre-tax and tip). This price stressed me out especially considering that it would be my first hot pot experience, so we looked for some alternatives. We ultimately decided on Happy Lamb (which had also been recommended). This place was also all-you-can-eat but significantly more affordable. For the soup bases, we got the original marrow and the tomato broths. For meat, we got two kinds of beef (and a lamb which I avoided). From the self-serve area, I started off with a plate of egg-fried rice and pork dumplings. For my hot pot, I got three types of noodles (udon, ramen, and another type). I also got some ginger ale. While it was initially a bit stressful, I did wind up really enjoying the hotpot experience. The ramen noodles and tomato broth combo with beef were particularly good. We were determined to eat everything because we knew that we’d get charged more for not finishing. 

For dessert, we went to A La Mousse which has some very cute animal-shaped cakes. I’d initially planned on maybe getting the coffee cream cake but ultimately didn’t order anything as I was sufficiently full and don’t have the same sweet tooth as the rest of the group.

Tuesday:

To kick off our first full day we went to Federal Donuts where I got an old-fashioned chocolate cake donut. Of the food I ate during the trip, the donut was probably my least favorite. I would consider going back though as they also serve fried chicken. We next explored Reading Terminal Market where I got a ham crepe from Profi’s Creperie. Next, we went to a cool interactive science museum called The Franklin Institute. It was a very windy day so the walk there wasn’t the most fun, but that’s also why we made it a museum day. At the museum, we visited the Your Brain exhibit, SportsZone, Sir Isaac's Loft, Amazing Machine, and the gift shop. We could have perhaps used a bit more time to see more of the exhibits, but really enjoyed the parts we did make it to. For dinner, we went to Pho Cali. As a starter, we got the pork summer rolls. I’d only had vegetarian ones in the past and have to say that the pork was an awesome addition! For my main meal, I ordered chicken pho. For dessert, we went to Mango Mango Desserts where I ordered a delicious mango-strawberry smoothie. 

Wednesday:

My primary lunch on Wednesday was my leftover pho. I also got a cheese quesadilla from Ticos Tacos Tex Mex. After lunch, we stopped at another A La Mousse location for boba, but I didn’t get anything this time either. Next, we walked back to Chinatown for more exploring and shopping. We’d initially planned on going to Giorgio on Pine for a nice pasta dinner; however, by the evening we were all feeling a bit tired and decided to cancel our reservation. We thus pivoted to ordering takeout from DaMò Pasta Lab through Uber Eats. (I picked up our food though so we didn’t have to pay for delivery. We also got really lucky with some sort of promotion that saved us $10 on our already affordable dinner). I ordered their gnocchi alla sorrentina. I found the gnocchi to be a bit overcooked but really enjoyed the sauce. I also ate leftover sauce from the mezze maniche all’amatriciana which was also very tasty. Overall, changing our plans was all around a great decision as we needed the break and saved a lot of money in the process. For dessert, we picked up cheesecake from The Cheesecake Factory. I’m always a bit skeptical about chain restaurants but really loved my key lime cheesecake. 

Thursday:

We had beautiful weather on Thursday which made it a great day to visit Cherry Street Pier. 

En route to the pier, we also stopped at a used bookstore to meet a cat named Dr. Pickles. We also walked through some of the more historic/touristy parts of the city. While not a top priority for me, for lunch we decided to get cheesesteaks at Sonny's Famous Steaks. Overall, I was pleasantly surprised by my cheesesteak with blue cheese and was glad to have tried it. Our afternoon activity was visiting Philadelphia's Magic Gardens which has cool outdoor mosaics. 

For dinner, we picked up bahn mi from Ba Le Bakery. I specifically ordered the one with crispy pork belly. One note about this place is that they charge a 2.5% fee for using a credit card, so be sure to bring cash (or use a credit card that earns at least that on dining purchases)! As Ba Le doesn’t have any seating, we paired it with Hale & True Cidery which has snacks but is otherwise bring your own food. For the full experience, I ordered their cider flight which also enabled my friends to try cider for the first time. They ultimately opted for cocktails and I ordered the Goldberry cider which is fermented with strawberry and finished with lemon. Overall, I loved the ambiance at the cidery and had fun playing Uno and Superfight.

Friday:

On our final day, we checked out of the Sonder at 11 and walked towards the train station. For lunch and to get some work done, we went to a cafe called Top Hat Coffee Lounge. I ordered the berrylicious smoothie and a plain bagel with cream cheese. Around 3 we returned to the train station to board a train to New York City. Upon arriving in NYC, we picked up dinner from Jollibee that we’d pre-ordered. I’d wanted to try their fried chicken sandwich, but it was unavailable for preorder so I ordered the chicken tenders and mac and cheese instead. Our train ended up leaving NYC half an hour late due to some sort of police activity. We were very nervous about missing our next train between New Haven and Northampton (as there was only a ten-minute layover), but we were extremely fortunate that the other train waited for us. It was a long and exhausting day of traveling and I didn’t make it back to Washburn until about 11:30. 

#college #Smith College #spring 2023 #Spring Break #philidelphia #food

[lovecathcatherine]

全海景粉紅 igable 餐廳 同閨蜜去High Tea ❤️當然要搵一間打卡able! 海港城Lady Nara 就係唔錯嘅選擇！ 休閒嘅粉紅色風格，泰式餐廳有度假風嘅感覺。 Afternoon Tea Set $318 for two 性價比都不錯。 咸點最鍾意：香脆雞肉棒 配香辣蛋黃醬 外層香脆，雞肉香口，配香辣蛋黃醬幾惹味！ 青咖哩雞酥盒，香辣又鬆脆，青咖哩有泰式風味。 仲有：冬蔭鮮蝦碎蛋卷巴馬火腿芝士三文治 甜點方面，最鍾意： 咖啡啫喱泰式奶茶慕絲杯 泰式奶茶好出色！好似飲緊一杯泰式奶茶咁，分子料理嘅感覺，咖啡啫喱嘅甘味又中和咗奶茶嘅甜味，慕絲又好柔滑，好味！ 紐約芝士餅： 喺平時食嘅感覺軟綿一啲，芝士味都好出。 特濃抹茶卷蛋：清新抹茶味～ 白朱古力覆盆子馬卡龍，鍾意甜嘅應該會鍾意～ 英式鬆餅好有驚喜，分別有原味同班蘭味， 配菠蘿青檸果醬及奶油忌廉。 鬆餅本身好鬆脆，帶有牛油香味，而菠蘿青檸果醬，酸酸甜甜，食得好開胃。比起平時嘅鬆餅，食得更加舒服。 飲品方面都好多選擇，我哋揀咗玫瑰普洱綠茶和桂圓紅棗茶，用一個大茶壺裝住，飲晒都可以加水。 食完個Tea set都好飽肚!一邊傾吓計，影吓相，食吓美食，好寫意嘅下午！ My Fair Lady Afternoon Tea Tom Yum Shrimps & Egg Roll 冬蔭鮮蝦碎蛋卷 Crispy Chicken Skewer with Spicy-Mayonnaise 香脆雞肉棒 配香辣蛋黃醬 Parma Ham & Cheese Sandwich 巴馬火腿芝士三文治 Green Curry Chicken Vol-au-Vent 青咖哩雞酥盒 Coffee lelly & Thai Tea Mousse Cup 咖啡啫喱泰式奶茶慕絲杯 New York Cheesecake 紐約芝士餅 Matcha Roll Cake 特濃抹茶卷蛋 White Chocolate & Raspberry Macaron 白朱古力覆盆子馬卡龍 Plain Crumbly Scone wih Pincapple & Lime lam & Cloued Cream 原味英式鬆餅 配 菠蘿青檸果醬 及 奶油忌廉 Panda Crumbly Scone with Pineapple & Lime Jam & Clotted Cream 班蘭英式鬆餅配 菠蘿青檸果醬 及奶油忌廉 For 2 $378 (Includes Coffee or Tea) 3pm to 5:30pm Lady Nara 地址：尖沙咀廣東道3-27號海港城港威商場3樓3303號舖 @ladynara.hk #ladynarahk #ladynara #igable #打卡cafe #打卡餐廳 #打卡美食 #香港打卡 #美食 #hkafternoontea #hkfoodies #hkinfluencer #hkigers #hkkol #pinkcafe #hkfoodblogger #hkfoodie #foodielife #美食推薦 #topcitybiteshk #尖沙咀美食 #海港城 #海港城美食 #美食圖鑑 （在 Lady Nara） https://www.instagram.com/p/CjnaybPpjV_/?igshid=NGJjMDIxMWI=

#ladynarahk #ladynara #igable #打卡cafe #打卡餐廳 #打卡美食 #香港打卡 #美食 #hkafternoontea #hkfoodies #hkinfluencer #hkigers #hkkol #pinkcafe #hkfoodblogger #hkfoodie #foodielife #美食推薦 #topcitybiteshk #尖沙咀美食 #海港城 #海港城美食 #美食圖鑑

[miraldry]

Tangerine boulder

Organic local tempeh with cherry tomatoes, garlic and fresh arugula. Sourdough, whole wheat, rye or English muffin.īacon, pork sausage links, chicken sausage links, ham steak. Granola with nuts, dried fruits and cashew cream. Seasonal fresh fruits with a side of honey sweetened and spiced mascarpone cheese. Served with: brown sugar or honey or housemade jams. Smoked salmon, onion, capers and spinach. Prosciutto di parma, walnut pesto sauce and brie cheese. Hickory smoked idaho rainbow trout fillet, collard greens, caramelized onion and apple. Walnut pesto sauce, spinach, tomato and avocado.īacon, arugula, tomato, avocado and balsamic reduction. Pulled beef, collard greens, caramelized onions, fresh salsa, red and Anaheim peppers. Benedicts All served with two poached eggs over an English muffin with hollandaise sauce and yukon gold home fries.Filled with smoked salmon, asparagus, capers and onion topped with dill mascarpone. Open face omelet topped with fresh mozzarella, tomato confit, basil pesto and fresh arugula. Filled with eggplant, zucchini, tomato, peppers, onion, spinach, sweet potato (ingredients cannot be modified) and choice of cheese: Swiss, goat, brie, cotija, mozzarella, gorgonzola, dill mascarpone, pecorino romano, cheddar. 2 poached eggs over roasted local hazel dell mushrooms, creamy soft polenta, charred asparagus and pecorino romano cheese. 2 sunny side up eggs, fresh arugula, alto adige speck ham, pine nuts and lemon. 2 eggs scrambled with tomato confit, kalamata olives, garlic, capers, onion and fresh oregano. 2 sunny side up eggs over lemon dressed greens with charred asparagus, onion, shaved fennel, carrot and cherry tomato. 2 poached eggs over green lentils, crispy pancetta, sauteed spinach, Italian salsa verde and pecorino romano cheese. 2 poached eggs over soft polenta with sauteed spinach, caramelized onions and almond romesco sauce. 2 sunny side up eggs with pinto beans, beets, carrots, onions and braised collard greens. Poached, Fried & Scrambled Served with toast.1 fried egg, walnut pesto, tomato, balsamic dressed arugula and choice of cheese on a potato roll. Two eggs your way with choice of toast and yukon gold home fries. Blueberry, lemon and ricotta pancakes, with blueberry sauce. Fresh waffle with strawberries, banana, mint, walnuts and honey sweetened mascarpone cheese. Brioche French toast with spiced pear sauce, pecans and cinnamon butter. House made corned beef, onions, bacon, potatoes, house spice blend, 2 sunny side up eggs, house made butter pickles and choice of toast.īrioche French toast, Swiss cheese, ham and turkey with blackberry preserves and home fries. Grilled hanger beef steak over creamy polenta with 2 sunny side up eggs, avocado, caramelized onions, red and Anaheim peppers. Tempeh, avocado, fresh arugula, sauteed spinach, eggplant caponata, pinto beans, almond romesco sauce and walnut pesto.īelgian waffle topped with cast iron pan fried chicken breast scaloppine with cashew cream and 100% pure organic maple syrup. 2 corn tortillas topped with pinto beans, 3 pepper sauce, avocado, fresh salsa, cotija cheese and 2 sunny side up eggs. Tangerine House Specialties All served with yukon gold home fries.The Boulder Dushanbe Teahouse: Boulder Tangerine T.The Ghirardelli Chocolate Cookbook: Milk Chocolate.Bake 350 degrees until set, about 50 minutes. Pour batter into oiled and floured square pan. Reduce speed to low, add tea, and mix well. Beat on medium speed until creamy, scraping bowl often. Mix oil, eggs, honey, molasses and sugar. Both desserts were luscious.Īdapted from The Boulder Dushanbe Teahouse as seen in Colorado Life magazineġ cup strongly brewed Boulder tangerine tea For dessert we tried the famous gingerbread and the white chocolate pot de crème which comes with a layer of dark chocolate mousse and berries on top. The sausage was flavorful and slightly gamey, and the escarole had a nice grilled smokiness. For brunch I ordered the bangers and mash (grilled pheasant sausage with mashed potatoes and grilled escarole). It is a green tea with petals of chamomile, rose, jasmine, and lavender. The tea list occupies its own separate menu, and I decided on a tea called Snow Mountain. The inside was nearly as lovely as the outside, with detailed tile ceilings, but since it was nice day, we opted to eat outside. The teahouse itself was beautiful, with decorations in hues of blue and rose. It's called The Boulder Dushanbe Teahouse, and the decorations were made by artists in Tajikistan, then imported and assembled. On the last day, I went with one coworker to a restaurant I had read about before leaving for Colorado. I recently returned from a trip to Boulder, CO, for some training for the company I work for.

#Tangerine boulder