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allwaysfull · 1 year

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A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

#home in the kitchen #at home in the kitchen #chef #david kinch #devin fuller #simple

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magazynkulinarny · 5 years

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Polędwiczki wieprzowe w ostrym czekoladowym sosie

Mole poblano - chyba najpopularniejszy z niemal 50 meksykańskich sosów mole - nie jest trudny w przygotowaniu, ale niewątpliwie wymagający. W jego skład wchodzi kilkananaście składników, m.in.: meksykańskie gatunki suszonej papryki chili: ancho i mulato (w innych odmianach: pasilla, guajillo, chipotle), pomidory, czosnek, cynamon, orzechy ziemne, migdały, sezam, rodzynki, plantan i gorzka czekolada (oryginalnie Chocolate Ibarra).

Inne wersje mole zawierają również: cebulę, achiote (arnota właściwa), guaje (odmiana bobu), kumin, goździki, ziarna kolendry, anyż, pestki dyni, suszone owoce (rodzynki, śliwki), piper auritum inaczej zwany hoja santa (święty pieprz), kukurydziane tortille. Co ciekawe, w wielu jego odsłonach nie ma grama czekolady i cynamonu.

Jeśli chcemy zrobić oryginalne mole, musimy zaopatrzyć się w trudnodostępne, choć nie nieosiągalne u nas (w sprzedaży internetowej jest już wszystko) ingrediencje, a także zarezerwować sporo czasu, gdyż smażenie, prażenie, mielenie i gotowanie sosu trochę trwa. Właśnie z tego powodu moja wersja jest jedynie namiastką meksykańskiego oryginału, choć zapewniam, że bardzo przyzwoitą.

Nie użyłam meksykańskich suszonych papryk, tylko węgierskie suszone chili i papryczki chipotles z puszki. Zamiast plantana skorzystałam z banana. I nie podałam sosu z kurczakiem lub indykiem, co jest najpopularniejszą formą serwowania mole, tylko z wieprzowymi polędwiczkami, a do tego z ziemniakami purée i Coleslawem z młodym szpinakiem. Istny gwałt na meksykańskiej kuchni!

Historia sosu mole to historia kulinarnego dziedzictwa Azteków, hiszpańskich konkwistadorów, afrykańskich niewolników i azjatyckich emigrantów. Każda z tych kultur wniosła coś od siebie, co uczyniło z niego jedno z pierwszych międzykontynentalnych dań w obu Amerykach.

Lud Nahuatl robił wprawdzie sos o nazwie mōlli (molli), ale bazujący wyłącznie na różnych odmianach papryki chili, bez kakao (wykorzystywanego tylko do sporządzania napoju), czosnku, cynamonu, cebuli, orzechów, rodzynków itd. Dopiero Hiszpanie wzbogacili go o pomidory, cebulę i czosnek (oraz drób, bo Indianie go nie znali), Afrykanie o plantany, sezam i niektóre przyprawy, a Azjaci o anyż.

Trudno znaleźć jedną właściwą recepturę na klasyczne poblano. Czytając meksykańskie przepisy natknęłam się na różnice w dodawaniu bądź nie migdałów, pestek dyni, ziaren kolendry, anyżu, goździków, czy rodzynków. W niektórych przepisach pojawiają się lub wymieniają, a w innych już ich nie ma lub są obecne w znikomych ilościach. W całym tym niedoprecyzowaniu natknęłam się na informację, że prawidłowe proporcje w mole poblano właściwie nie istnieją, niektóre składniki można pominąć lub zmienić. Istotne jest jednak, aby dzień przed przygotowaniem sosu “opiec chili i usunąć z nich nasiona, a następnie moczyć je w osolonej wodzie przez noc”.

W czasach, gdy ludzie przemieszczają się dużo bardziej niż kiedyś, a informacje obiegają świat lotem błyskawicy tradycje kulinarne tracą swoje ostre kształty, co nie znaczy, że się o nich zapomina. Na prowincji chłopi w dalszym ciągu czują silny związek ze swoimi małymi ojczyznami (patria chica), w miastach jest już trochę inaczej.

Szczęśliwie dla mieszkańców kraju i turystów organizuje się bardzo dużo kulinarnych wydarzeń. Na przykład w mieście Puebla od 1991 roku Krajowa Izba Przemysłu Restauracyjnego i Spożywczego CANIRAC organizuje Festival del Mole Poblano, w San Andrés Cholula, w stanie Puebla, od dwóch lat istnieje Festival del Mole Poblano, a w Tomatlán od ośmiu lat fetuje się Feria del Mole en Tomatlán. Wszystko na cześć słynnego meksykańskiego sosu!

Składniki:

Ostry czekoladowy sos ok. 2 szklanki bulionu drobiowego 3 czerwone suszone chilli 5 papryczek chipotles (z puszki) 1/3 szklanki orzeszków ziemnych 1/4 szklanki migdałów 2 ząbki czosnku 2 pomidory (lub pół puszki pomidorów) przyprawy: 1/2 łyżeczki mielonego cynamonu, 1/2 łyżeczki goździków, 1/2 łyżeczki ziaren kolendry, 1/2 łyżeczki kuminu banan 1/3 szklanki rodzynków lub suszonych śliwek 70 g gorzkiej czekolady (min. 70%) kawałek kukurydzianej tortilli lub pszennej bułki (opcjonalnie) 4 łyżki smalcu (lub oleju rzepakowego) sól i czarny pieprz do smaku

Polędwiczki wieprzowe 2 polędwiczki wieprzowe

Wykonanie:

Ostry czekoladowy sos Suszone chili pozbawić ogonków i nasion i uprażyć na suchej patelni (nie za długo, bo staną się gorzkie). Przełożyć do garnka, zalać niedużą ilością wody i odstawić na noc.

Kolejnego dnia odsączone papryczki wraz z odsączonymi i wypestkowanymi chipotles zalać bulionem i gotować na małym ogniu ok. 10 minut.

W tym czasie na rozgrzanym tłuszczu (użyłam smalcu, zgodnie z tradycją, ale olej też się sprawdzi) smażyć po kolei: orzeszki, migdały, pokrojony w grube plastry banan, pokrojone na kawałki pieczywo, rodzynki (do spęcznienia) i pokrojony w plasterki czosnek. Ważne, aby każdy z produktów smażony był oddzielnie. Trzeba też uważać, aby nie przypalić produktów.

Na suchej patelni uprażyć sezam, kumin, kolendrę, goździki. W moździerzu lub blenderze rozdrobnić przyprawy i przełożyć je do miksera. Dołożyć migdały, orzechy arachidowe, wlać trochę bulionu i zmiksować na pastę. Dołożyć banany, rodzynki, odsączone papryki chili, czosnek, pieczywo (zacząć od kilku kawałeczków, potem ewentualnie dołożyć), podlać bulionem i zmiksować na gładko. Przecedzić przez niezbyt gęste sito.

Przelać do garnka i gotować na małym ogniu około 20 minut. Pod koniec dodać połamaną czekoladę i wymieszać do połączenia się w całość. Dosmakować solą i czarnym pieprzem.

Sos można mrozić w szczelnie zamkniętym pojemniku.

Polędwiczki wieprzowe Mięso opłukać i osuszyć papierowymi ręcznikami. Pokroić na około centymetrowe plastry i oprószyć solą z obu stron. Na patelni rozgrzać olej z łyżką masła. Obsmażyć polędwiczki z obu stron na mocnym ogniu, uważając by ich nie przeciągnąć. Nie tłoczyć mięsa na patelni podczas smażenia, bo zacznie się dusić. Najlepiej smażyć partiami. Przełożyć wszystkie kotleciki z powrotem na patelnię i zalać sosem. Gotować na niewielkim ogniu, aż mięso dojdzie. Podawać wedle uznania. U mnie polędwiczki w sosie à la mole poblano jedzono z ziemniakami purée i Coleslawem z młodym szpinakiem.

#pork tenderloin in a spicy chocolate sauce #polędwiczki wieprzowe w ostrym czekoladowym sosie #mole #sos mole #mole poblano #mole sauce #ostry czekoladowy sos #spicy chocolate sauce #kuchnia meksykańska #mexican cuisine

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abramsbooks · 3 years

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RECIPE: Chocolate Bison Chili (from New Native Kitchen by Chef Freddie Bitsoie & James O. Fraioli)

Chocolate has a long, sacred history in Indigenous recipes beginning with the Mayans, Aztecs, and other communities of the Yucatán Peninsula, where cacao beans have always grown wild. Cacao has been integral to Indigenous ceremony and cuisine—from drinks to mole sauces and spice rubs. In 2000, the Chickasaw Nation became the only Native American community to create its own brand of artisanal chocolate; I had the pleasure of visiting Bedré Fine Chocolate several years ago and witnessed firsthand how the company instills their cultural passion into every delicious morsel. This recipe draws on ancient tradition to create a spicy, savory, herbaceous chili with a hint of that bittersweet goodness. This is the kind of fabulous-tasting chili that your friends will remember—and ask you to make again and again.

Serves 6 to 8

1 tablespoon canola oil

1 large onion, peeled and chopped

3 cloves garlic, peeled and minced

1 green bell pepper, seeded and diced

3 sprigs fresh thyme

1 bay leaf

1 pound (455 g) ground bison

Salt and freshly cracked black pepper

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons paprika

½ teaspoon cayenne pepper

1 (14-ounce/420 ml) can diced tomatoes with juice

1 (14-ounce/400 g) can kidney beans

3 cups (720 ml) bison or beef stock

1¼ cups (225 g) semisweet chocolate chips

In a heavy stockpot or Dutch oven over medium heat, add the oil. When the oil is hot, add the onion, garlic, bell pepper, thyme, and bay leaf. Sauté until the vegetables are soft, stirring occasionally, about 5 minutes. Add the bison, season with salt and pepper, and sear the meat while breaking it up with a wooden spoon or spatula. Cook for about 8 minutes.

Add the tomato paste and allow the paste to brown but not burn. Add the cumin, coriander, paprika, cayenne, and diced tomatoes. Use the juice of the diced tomatoes to deglaze the bottom of the pot. Add the beans and stock and bring to a boil. Note: Do not boil hard or for too long or the beans will tear apart. Allow to boil for about 5 minutes, then reduce the heat to low and simmer. Add the chocolate and allow the chili to reduce until it reaches a nice stew consistency. Adjust the seasoning if necessary, then stir to make sure the melted chocolate is evenly distributed.

Remove the thyme sprigs and bay leaf, and serve immediately. This chili can be refrigerated for three to four days or frozen for four to six months.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

For more information, click here.

#abramsbooks #abrams books #new native kitchen #indigenous cuisine #indigenous food #american indian #native american #chocolate bison chili #recipe #free recipe

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coffinsandcauldrons · 4 years

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Foods for Mabon:

A Mabon feast is a time of giving recognition to the earth, showing gratitude, praising both light and dark, and celebrating abundance.

Through feasting with whatever we may have, we are able to represent this years bounty, draw in abundance for the upcoming winter, and show that we are thankful for what we currently have. Fall foods that represent the second harvest are typically appropriate so that we are able to celebrate and acknowledge the season.

Vegetables:

Corn

Carrots

Beans

Potatoes

Brussels Sprout

Beets

Parsnips

Pumpkin

Acorn Squash

Butternut Squash

Cauliflower

Broccoli

Onions

Eggplant

Tomatoes

Artichoke

Celery

Cucumber

Leeks

Kale

Peas

Peppers

Mushroom

Meats:

Tofu

Tempeh

Chicken

Turkey

Lamb

Duck

Goose

Rabbit

Salmon

Fruits:

Pomegranate

Apricot

Fig

Pear

Apple

Plum

Melons

Peach

Grape

Orange

Persimmon

Olives

Berries:

Blackberry

Raspberry

Blueberry

Elderberry

Hawthorn

American Beautyberry

Cranberry

Herbs and Spices:

Cinnamon

Pumpkin Spice

Anise

Cloves

Rosemary

Sage

Chamomile

Rose Hips

Drinks:

Apple Cider

Wine

Grape Juice

Bourbon

Pumpkin Spice Latte

Cranberry Juice

Beer

Pomegranate Juice

Apple Juice

Mead

Chai

Tea

Sangria

Misc.:

Bread

Nuts

Wheat

Dried Fruit

Cheese

Honey

Acorn

Seeds

Grains

Recipes-

Drinks:

Blueberry & Apple Cider-

https://wishfarms.com/recipe/hot-fall-harvest-blueberry-apple-cider/?pp=1

Side Items:

Pumpkin Mashed Potatoes-

https://www.eatthis.com/pumpkin-potato-mash-recipe/

Caramalized Sweet Potato and Kale Fried Rice-

https://iowagirleats.com/caramelized-sweet-potato-kale-fried-wild-rice/

Pumpkin Cornbread-

https://www.spoonforkbacon.com/pumpkin-cornbread/

Sweet Potato Pomegranate Salad-

https://www.twopeasandtheirpod.com/sweet-potato-pomegranate-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=473602156_16644670_203092

Pomegranate Baked Brie-

https://www.thelifejolie.com/pomegranate-thyme-brie-appetizer/

Pomegranate Almond Cheese Ball-

https://www.howsweeteats.com/2013/12/pomegranate-jeweled-white-cheddar-toasted-almond-and-crispy-sage-cheeseball/

Entrees:

Balsamic and Pomegranate Chicken-

https://honestcooking.com/balsamic-pomegranate-chicken/

Roasted Vegan Mabon (Thanksgiving) Bowl-

https://www.ilovevegan.com/roasted-vegan-thanksgiving-bowl/

Rosemary and Orange Slow-Roasted Duck-

https://www.finecooking.com/recipe/rosemary-and-orange-slow-roasted-duck

Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables-

https://www.goodlifeeats.com/fall-sheet-pan-pork-tenderloin-with-honey-balsamic-roasted-vegetables/

Roasted Butternut Squash (Three Ways)-

https://www.feastingathome.com/stuffed-butternut-three-ways/

Tuscan White Bean Soup-

https://www.feastingathome.com/ribollita-recipe/

Butternut Lasagna with Mushrooms and Sage-

https://www.feastingathome.com/butternut-lasagna-with-mushrooms-and-sage/

Mushroom Wellington with Rosemary and Pecans-

https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/

Fall Shepherds Pie-

https://www.tablespoon.com/recipes/fall-shepherds-pie/05a1a0e6-acc8-40e1-8072-69e70b0ce846

Autumn Chicken Dinner-

https://www.cookingclassy.com/one-pan-autumn-chicken-dinner/

Chicken & Leek Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cream of Tomato Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Acorn Squash and Apple Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Stuffed Acorn Squash-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Harvest Ratatouille-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Roast Fillet of Beef-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Beef Stew-

https://www.honeyandbirch.com/pumpkin-beef-stew-recipe/

Roasted Stuffed Pumpkin-

http://tiphero.com/roasted-stuffed-pumpkin/?utm_content=bufferb6d43&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Vegan Turkey-

https://www.vegankitchenmagick.com/the-best-vegan-gluten-free-turkey-or-chickn/

Beef Barley Vegetable Soup-

https://www.justapinch.com/recipes/soup/beef-soup/mabon-beef-barley-veggie-soup.html

Acorn Squash and Carrot Soup-

https://www.saltandlavender.com/acorn-squash-and-carrot-soup/

Pumpkin Chili-

https://www.willcookforsmiles.com/pumpkin-chili/

Spicy Pumpkin Soup-

https://www.chilipeppermadness.com/recipes/spicy-pumpkin-soup/

Tuscan Pumpkin Pasta Sauce-

https://detoxinista.com/vegan-tuscan-pumpkin-pasta-sauce/

Harvest Stew with Smoked Sausage-

https://thecozyapron.com/harvest-stew-with-smoked-sausage/

Pomegranate Glazed Salmon-

https://www.primaverakitchen.com/4-ingredient-pomegranate-glazed-salmon/

Roasted Pumpkin Caramelized Onion Walnut Pizza-

http://tohercore.com/roast-pumpkin-caramelized-onion-walnut-pizza/

Dessert:

Apple Cinnamon Roll Cupcakes-

https://omgchocolatedesserts.com/apple-cinnamon-roll-cupcakes/

Apple Spice Cake-

https://www.justsotasty.com/apple-spice-cake-cream-cheese-frosting/

Fig Bread Pudding-

http://userealbutter.com/2019/10/07/fig-bread-pudding-recipe/

Pumpkin Oatmeal Cookies-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cinnamon Baked Peaches-

https://simplyshellie.com/cinnamon-baked-peaches-recipe

Vegan Pumpkin Pie-

https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/

Fresh Apple Pound Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Chocolate Pumpkin Cupcakes With Cinnamon Pumpkin Cream Cheese Icing-

https://therecipecritic.com/chocolate-pumpkin-cupcakes-with-cinnamon-pumpkin-cream-cheese-frosting/

Pumpkin Chocolate Chip Cookies-

https://witchoflupinehollow.com/2017/09/09/pumpkin-chocolate-chip-cookies-recipe/

Pumpkin Chai Cake-

https://www.halfbakedharvest.com/chai-pumpkin-cake/

Carrot Honey Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Apple Muffins-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

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kikiscauldron · 4 years

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The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

· Chicken and Dumplings with Mushrooms

· Coq au Vin

· Cranberry Hazelnut Turkey Wellington

· Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

· Herb-Crusted Roast Beef with Horseradish

· Mushroom Wellington

· New England Lamb Bake

· Old-Fashioned Honey Glazed Ham

· Perfect Turkey Recipe

· Pomegranate and Fennel Chicken

· Pork Schnitzel with Creamy Mushroom Sauce

· Roast Goose

· Simple Crock Pot Turkey Breast and Dressing

· Slow Cooker Pot Roast

· Spaghetti with Olive Oil, Garlic, and Anchovies

· Stuffed Cornish Hens with Cranberries and Apples

· Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

· Creamy Spinach and Pear Soup with Pancetta

· Farro and White Bean Soup with Swiss Chard and Herb Oil

· Golden Turmeric Chickpea Chicken Soup

· Pasta e Fagioli with Escarole

· Parsnip Soup with Pears, Ginger, and Coconut

· Slow Cooker Winter Vegetable Soup with Split Red Lentils

· Sopa Azteca (Mexiccan Chicken Tortilla Soup)

· Swedish Meatball Soup

· Turkey and Butternut Squash Chili

· Winter Solstice Soup

· Winter Solstice Stew

· Winter White Soup

· Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

· Brussels Sprouts Salad with Apples and Walnuts

· Citrus Endive Salad

· Millet & Pumpkin Winter Salad

· Roasted Beet and Winter Squash Salad with Walnuts

· Roquefort Pear Salad

· Warm and Roasted Winter Salad Bowl

· Winter Chicory Salad with Kumquats and Date Dressing

· Winter Persimmon and Pomegranate Salad

· Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

· Ham and Cheese Quick Bread

· Holiday Rum Eggnog Bread

· Panettone (Italian Christmas Bread)

· Krendel (Russian Christmas Bread)

· Pecan Maple Loaf

· Savory Christmas Bread

· Savory Rosemary Goat Cheese Quick Bread

· Spiced Anjou Pear Bread

· St. Lucia Saffron Buns

· Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

· Farro Risotto with Walnut Cream and Roasted Butternut Squash

· Glazed Parsley Carrots

· Macaroni and Cheese in Acorn Squash Bowls

· Parsnip Latkes with Horseradish and Dill

· Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

· Potato and Parsnip Gratin

· Roasted Winter Squash with Kale Pipian

· Seared Radicchio and Roasted Beets

· Spicy Broccoli Rabe with Parmesan and Pine Nuts

· Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

· Twice-Baked Cheddar Potato Casserole

· Winter Pastry Wreath

· Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

· Buche de Noel

· Cardamom Orange Sugar Cookies

· Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

· Christmas Pudding

· Christmas Rice Pudding

· Classic Yule Log

· Cranberry and Peppermint Honey Cake

· Cranberry Bliss Bars

· Cranberry Chestnut Cake

· Cuccia

· English Toffee

· Gingerbread Oatmeal Cream Pies

· Grand Fir Dark Nougat: Winter Solstice Sweets

· La Befana Cake

· Maple Pecan Shortbread

· Partridge in a Pear Tree Pie

· Pecan Pie Truffles

· Potato Chip Cookies

· Roasted Chesnut Cookies

· Salted Caramel Brownie Truffles

· Salted Dark Chocolate, Pecan, and Rosemary Bark

· Snickerdoodles

· Solstice Shortbread

· Sparkling Butter Toffee Cookies

· Spiced Brown Butter Linzer Cookies

· Spice Parsnip Cake

· Sugar Plum Cupcakes and Sugar Plums

· Swedish Ginger Thins

· Tiramisu Yule Log

· Vanilla Crème Brulee

· Vegan Gingerbread Man Donuts

· Walnut Cardamom Snowballs

· Winter Solstice Cake

· Winter Solstice Cake (Festive Carrot Coconut Cake)

· Winter Solstice Cookies

· Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

· Harry Potter’s Hot Butter Beer

· Hot Buttered Rum and Cider

· Hot Wassail (Non-Alcoholic)

· Mulled Wine

· Old-Fashioned Swedish Glogg

· Slow Cooker Gingerbread Latte

· Slow Cooker Mulled Wine

· Toffee Eggnog

· Tom and Jerry

· Vegan Eggnog

· White Chocolate Peppermint Mocktini

· Winter Sangria (Non-Alcoholic)

· Yule Tea

#yule #winter solstice #december #Happy Holidays #winter recipes #yule recipes #winter solstice recipes #season of the witch #winter witch #December recipes #holiday recipes #holiday menu

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chaletnz · 4 years

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As part of working at this hotel, we get invited out on lots of free activities and meals to sample the local offerings so that we can encourage our guests to visit them too. On this occasion we were invited to a free dinner at The Powder Room, where we each enjoyed a fresh cocktail and then an appetiser of squid on cream cheese, spicy kimchi, and egg with salmon roe. For the main course, the waiters brought out 6 sizzling stone grills for our cuts of Hokkaido pork and Hokkaido wagyu beef (we tried the sirloin, the tenderloin, and the rump between our group) with barbecue dipping sauce and the best part of the whole thing - a homemade herb salt. We were given sides of salad, fried chicken, potatoes, rice, and miso soup to share and enjoy as the only diners in the whole restaurant. And to top it all off we were surprised with a dessert of ice cream with chocolate sauce and nuts. This meal would have easily cost more than ¥6000 per person but we got it absolutely free! 👌🏻

#Japan #Niseko

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digitivity · 5 years

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Time for a big catch-up post -- haven't had time to post for a few days. First up, an Asian fusion steak salad. Grilled broccolini, ginger-pickled radishes, edamame, sous vide Japanese sweet potato in rice wine vinegar and dulse flakes, mixed greens, medium-rare grilled ribeye, and a blistered shishito pepper dressing. Second, elegant vegetarian buffalo cauliflower canapés. Roasted cauliflower and homemade buffalo sauce puree, cambazola bleu cheese and herb dressing, toasted pistachios, and chive garnish, all arranged in celery bites. Next, Cajun pork tenderloin cooked sous vide, then finished on the grill. Squid ink pasta in a light dandelion green, tomato, garlic, and lemon sauce adds a perfect brininess and brightness. Fourth, rich double peanut dark chocolate brownies. Peanuts and peanut butter elevate my dark chocolate brownie base to savory-sweet heights, and a salted caramel dark chocolate milk stout ganache brings some toasty bite. Finally, chili-lime shrimp skewers with cactus pear salsa. The fruity salsa pairs perfectly with the spicy-sweet grilled shrimp, and a side of corn, cilantro, and lime rice offers savory-sweet brightness. #salad #brownie #canapes #steak #pork #pasta #dinner #shrimp #culinaryschool #foodporn https://www.instagram.com/p/Bxqeb5Fh7Fz/?igshid=1tnas561f5xnt

#salad #brownie #canapes #steak #pork #pasta #dinner #shrimp #culinaryschool #foodporn

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paleorecipecookbook · 6 years

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21 Easy Crock Pot Recipes for Busy Nights

Take a break from the kitchen and check out these easy crock pot recipes filled with hearty ingredients!

When you’re crunched for time and too busy to cook, rely on your trusty crock pot for a hassle-free meal. Best of all, there’s a recipe for every occasion and every craving (even the sweet ones)!

If you’re in the mood for a hearty heaping of protein, we’ve got you covered. This list has everything from beef teriyaki to carnitas with pork tenderloin. For recipes that include chicken, there’s plenty of Paleo soups, casseroles, and stews to keep you satisfied.

Let’s not forget about all the sweets and snacks you can whip up! Find cobblers and trail mix recipes for days you’re craving something sweet. Not only are they uber-easy to make, but they also ditch the refined sugars for natural sweeteners.

Keep these recipes handy and whip them up whenever you need a nourishing meal in a pinch.

Slow Cooker Carrot Butternut Soup

Take your soup to new heights by using roasted veggies with cooked bacon, pepitas, and spices!

Recipe: Peas and Crayons | Slow Cooker Carrot Butternut Soup

Whatever-You-Have Crockpot Soup

This is the recipe you need whenever your refrigerator needs to be cleared. You can literally toss in a variety of different proteins, veggies, and spices for a hassle-free meal.

Recipe: PaleoHacks | Whatever-You-Have Crockpot Soup

Slow Cooker Butter Chicken

This creamy, mouthwatering chicken is made using coconut milk, zesty spices, and a bit of lime to create a hearty meal for the entire family. Serve with cauliflower rice or veggies to add some bulk!

Recipe: One Lovely Life | Slow Cooker Butter Chicken

Paleo Slow Cooker Beef Teriyaki

How do you recreate the sweet juices of teriyaki while keeping Paleo? It’s simple! Just sub in medjool dates, fresh ginger, and coconut aminos with other blends of Asian-inspired ingredients.

Recipe: Evolving Table | Paleo Slow Cooker Beef Teriyaki

Slow Cooker Paleo Gumbo

For a combination of spicy shrimp, chicken, and sausage, try this Louisiana-style gumbo!

Recipe: Real Simple Good | Slow Cooker Paleo Gumbo

Paleo Crockpot Chicken Cacciatore Recipe

Savor the rustic charm tucked into this Italian classic! It’s combined with juicy tomatoes, tender mushrooms, and plenty of fresh herbs.

Recipe: PaleoHacks | Paleo Crockpot Chicken Cacciatore Recipe

Paleo Apple Cobbler

Who knew crockpot recipes could transform crisp apples into a decadent dessert? With the addition of gluten-free ingredients, this yummy treat is perfect for any guilt-free indulgence.

Recipe: My Whole Food Life | Paleo Apple Cobbler

Instant Pot Spaghetti and Meatballs

When you need to cut down on carbs, try subbing in spaghetti squash for traditional pasta noodles. The added meatballs and seasonings help make this simple staple a five-star meal!

Recipe: Real Simple Good | Instant Pot Spaghetti and Meatballs

Paleo Sweet Potato Casserole

Meet your new sweet potato obsession! It’s made hassle-free with crunchy pecans and rich maple syrup.

Recipe: Food Faith Fitness | Paleo Sweet Potato Casserole

Turmeric No-Noodle Soup

When flu season comes around, you need a trusty soup recipe that’s got your back! Check out this turmeric-infused recipe and keep it handy anytime you need an immunity boost.

Recipe: Real Food Whole Life | Turmeric No-Noodle Soup

Slow Cooker Chipotle Chicken Soup Recipe

This recipe nourishes the body with shredded chicken, ripe tomatoes, and a whole lot of flavors inspired by the great Southwest!

Recipe: PaleoHacks | Slow Cooker Chipotle Chicken Soup Recipe

Crockpot Carnitas with Pork Tenderloin

When you’re in the mood for carnitas, serve up this savory recipe. The best part is, you can make your own salad bowl with all the spicy flavors you love!

Recipe: 40 Aprons | Crockpot Carnitas with Pork Tenderloin

Slow Cooker Chicken Marsala

There’s no better way to dress your chicken than to pair it with creamy Marsala sauce and tender mushrooms.

Recipe: Wholesomeliscious | Slow Cooker Chicken Marsala

Slow Cooker Pumpkin Spice Trail Mix

Adding pumpkin spice to your trail mix is an instant win for fall-flavored cravings! It gets even better when added with dark chocolate, cinnamon, and vanilla.

Recipe: Cotter Crunch | Slow Cooker Pumpkin Spice Trail Mix

Slow Cooker Ribs

You’ll never be able to tell these smokey ribs were cooked in a slow cooker. Top it all off, it comes with a to-die-for barbecue sauce that’s completely Paleo-friendly.

Recipe: Lexi’s Clean Kitchen | Slow Cooker Ribs

Slow Cooker Apple Cider Pulled Pork

Add some natural sweetness and a bit of tang to your pork with apple flavoring and savory spices!

Recipe: The Natural Nurturer | Slow Cooker Apple Cider Pulled Pork

Slow Cooker General Tso’s Chicken

Craving takeout? Check out this classic slow cooker chicken with raw honey, herbs, and a hint of spice.

Recipe: Wholesomeliscious | Slow Cooker General Tso’s Chicken

Crock Pot Paleo Cookies with Chocolate Chips

Nothing beats a soft gooey chocolate chip cookie – especially when the crock pot does all the work.

Recipe: Food Faith Fitness | Crock Pot Paleo Cookies with Chocolate Chips

Slow Cooker Spicy Stuffed Cabbage Casserole

Wondering how to make a casserole without grains or pasta? Sub in cabbage instead! This recipe is all about hearty beef, seasoned veggies, and fresh herbs.

Recipe: Bowl of Delicious | Slow Cooker Spicy Stuffed Cabbage Casserole

Slow Cooker Smothered Pork Chops

Discover how tender and moist these pork chops are after simmering in a pot of beef broth, coconut milk, and a savory blend of spices.

Recipe: Fed & Fit | Slow Cooker Smothered Pork Chops

Slow Cooker Beef Brisket Smothered with BBQ Sauce

Juicy morsels of beef are drenched in a Paleo barbecue sauce for a hearty meal ready to serve when you come home!

Recipe: PaleoHacks | Slow Cooker Beef Brisket Smothered with BBQ Sauce

(You’ll Also Love: 33 Amazing AIP Recipes – Paleo and Nourishing)

The post 21 Easy Crock Pot Recipes for Busy Nights appeared first on PaleoPlan.

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#paleo #recipe #food #delicious #healthy #yum #diet

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loafdeer82 · 2 years

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32 Favorite Restaurant Copycat Soup Recipes

It is completed with a topping of lump crab meat and Parmesan crisp. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically primarily based on a strained broth of crustaceans. Puree Soup is thickened by pureeing one or more of the greens such as carrots, potato, candy potato, parsnip, or other starchy greens. I've made it several times and it stores splendidly. It's great with cornbread or a grilled cheese. Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream. In a large stockpot over medium heat, add the butter & olive oil. Add in all of the greens and season with pepper & red pepper flakes. This is a HUGE recipe though - I do plenty of cooking, and I don't have a pot large enough for this stock! I used each of my soup pots, and that worked. Next time I would use only two cloves instead of three, I would exchange the green peppers with yellow or orange ones, and I wouldn't add extra turnips than called for. I make plenty of risotto, so it is a good recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals. What's to not love about rooster foil packets? Served with Cilantro rice, beans, chips and salsa. If you’re hoping for a ton of broccoli, you'll be disenchanted, but if you’re right here for the cheese, this soup is far heavier on the cheese than it's on the broccoli. The oyster crackers make a enjoyable topping and add some further texture, which is commonly lacking in canned soups. A succulent pork tenderloin sliced and served with a sweet and spicy mango sauce accompanied by Caribbean medley and fried plantains. Chicken wings marinated in our in-house jerk seasoning and grilled to perfection. 6 Appetizer Ideas For Small Party Catering Mild buffalo chicken in a creamy, tacky dip. Cherry tomatoes, recent mozzarella, fresh basil marinated in balsamic vinegar on kebab skewers. Handmade meatballs simmered in a candy and slightly spicy sauce. Finger meals and high quality teas are reasonably priced and tremendous stylish. Here are some ideas you may want to remember. They’re unexpected but still appropriate for this time of 12 months. Reading, commenting, sharing, cooking the recipes, making me snort and typically even cry with your messages. Without you, it would be very quiet and lonely around right here. Crudites Platter (that’s “Veggie Platter” in plain English) – crackers and chips are the obvious possibility for serving with dips. But for a healthier and irresistibly colourful possibility, what about putting together a Crudites Platter instead? This straightforward DIY thought incorporates sandwich fixings. Everything is labeled on butcher block paper however the identical thing could be done with chalkboard stands. Create a grazing table that encourages individuals to return and go during snack time, breaks, or different times to mingle. With massive teams, you need to avoid the lines if in any respect attainable. Alternate pancake, whipped cream, and strawberries or provide you with your personal artistic concoction like pancake, peanut butter, and chocolate. Use Our Area Calculator To Estimate Your Events Wants This presentation example advantages from good room design. The platter is layered with moss and then uses a clean floor to provide some visible curiosity for finger foods with an earthy shade scheme. On the opposite hand, in case your food is brilliant you could choose to serve it on a white subway tile instead. Slices are served along with a dipper of tomato basil soup. 外燴 -called Mongolian barbecue buffet format allows diners to gather various thinly-sliced uncooked meals and add flavorings, which are then stir-fried on a big griddle by a restaurant cook. During the 18th century, more refined demonstrations of wealth were most popular. St. Simons Beach Rentals present three luxurious oceanfront venues for your marriage ceremony or special event. Instead, inform them precisely what you like and don’t like so they can adjust it. If you haven't booked with your caterer yet, they will sometimes cost you for the tasting (up to $1,000 for 4 people). If you're in contract with them already, some will waive all or many of the tasting cost. Event Catering In West Jefferson, Oh You would possibly find that the best service fashion on your next event is definitely butlered hors d’ oeuvres. It’s a versatile alternative that leaves a lot of wiggle room to offer your attendees what they need. While I was rising up, I would sit for hours reading cookbooks from cowl to cover. I've carried that love of cooking with me via the years. I discovered this recipe after we lived in Wisconsin. Yes, we’ve learned you probably can put virtually anything on a stick however there’s something about these grape skewers which are just excellent for straightforward occasion consuming. They’ll transport well and are visually appealing. Open-faced sandwiches may give your viewers the flavor and satisfaction of a sandwich however with fewer carbs. But before you go placing a chunk of ham on one slice of bread, take a glance at these colourful options. Salads are a pleasant addition to any picnic in that they're light and refreshing. This enjoyable station allows friends to select a pretzel and slather it with their favorite sort of topping. Gather associates around the grill for this extra-flavorful meal, enhanced with grilled pineapple. Marinate the hen in advance and you have got a type of completely summery, easy dinners that is positive to impress. Express expectations to the caterer (especially in a multi-day event) that the particular meals should by no means be the same for every sitting. You don’t need a caterer who solely does one kind of vegan meal or solely produces salads everytime someone requests a special food plan. Discuss dietary necessities and the method for attendees to access their particular meal with the catering team earlier than confirming the ultimate menus. Recap the day before or on the morning of the occasion. This example spreads food out over a glass desk with fairy lights beneath. It serves as a cheap uplighting and can help seize the theme depending on what type of lights you use and the colors. The shimmering Christmas ornaments hanging within the background are also a pleasant contact. Most interior decorators will let you know layering and texture is important in an attention-grabbing room design. Catering Providers & Event Planning Firm At Big Onion, they love putting good food on plates and pleased smiles on faces. Starting in 2006 as a humble household business in Klang Valley, Big Onion today is greater than just a meals caterer — they’re a trusted companion in providing complete occasion administration services for each occasion. Voted by the general public, we current to you Malaysia’s Top 10 Food Caterers you must have interaction in your events. These occasions include floral arrangements and displays, acquisition of sub-vendors, in addition to customized menus. Additionally, Fork and Spoon Catering works with company events. The firm will schedule consultations with company clients to ensure that all the intricacies of the event are taken care of. Located within the coronary heart of the town of San Francisco, Betty Zlatchin Catering offers catering companies to many clients. The firm mainly caters to weddings, company events, and any type of celebration. The keys to success are understanding the client's needs and figuring out how the caterer can better fulfill those wants. Graduation ceremonies, homecoming activities, and sporting events similar to soccer video games are necessary to the university. For homecoming activities, the caterer could set up tents to support each meals and drinks for the president and the school's alumni. For soccer games, the caterer will prepare elaborate pre-game buffets, and in the course of the sport may provide meals, drinks, and service for the president and his invited visitors in his personal field. Typically, this means the meals on your event is ready and served on-site. Since most events focus around food, cocktails, and clean up, hiring a foul catering company will greatly affect your event experience. They might have a tough time getting dinner out on time… They may have a lackadaisical workers that doesn’t do a solid job cleaning up after your visitors, leaving your occasion to look unkempt…. 36 Kinds Of Wedding Venues You Must Know For brides-to-be, the Pearl captures the beauty of southern culture with a noted charm for wedding ceremonies. This occasion venue delivers an beautiful rural backdrop in your nuptials with its plantation-style setting, presenting unimaginable picture alternatives. Guests booking a personal event or wedding at the facility may even get pleasure from unique access to the property and grounds, as properly as complete catering and bar companies on the day of their event. While we concentrate on serving you a fantastic choice of beers, we are going to usher in a rotation of food vehicles and native eating places to fulfill your hunger. And at avenue level, you’ll discover our beautiful historic private event venue, perfect for celebrating your particular occasions. Built in 1924, The Biltmore Hotel was the focal point of Atlanta’s enterprise and social life for nearly sixty years. The Biltmore closed its doorways in 1982, following changes in ownership and years of regular decline. Because if you’re not, it will present in your guests’ faces and in their memory of the occasion. Located at 777 E Princeton St. Orlando, FL 32803, the Orlando Science Center is a incredible place to learn about science and technology. It's additionally an amazing place to hold a wedding reception. If you need to please your visual palate and give yourself a memory to actually treasure, the Orlando Science Center deserves to be excessive in your listing. And among the many many glittering gems that make up this great jewel, you might be certain to seek out many thrilling websites to host your wedding reception. The Gwinnett Environmental and Heritage heart believes your marriage ceremony and reception ought to reflect your personal fashion. You might even be ready to e-book the whole restaurant during the day if they're solely open in the evenings. Depending on the restaurant, this is normally a price range saver because many don’t cost a separate facility or service payment. Consider impartial vacation rentals, or search AirBnB or Vrbo, in your small, intimate marriage ceremony location. This is a great choice for a DIY marriage ceremony — you can rent out the whole property and hold the ceremony outside and the reception inside. 30 Catering Concepts To Make Your Occasion Menu Stand Out This includes fresh cooked eggs, pancakes and more. If you’re hiring a caterer it’s a nice way to get a scrumptious, scorching meal. Catering for breakfast is cheaper than catering a dinner. For the best worth, a full breakfast could be served family fashion or buffet style. Some caterers may even offer omelette stations or waffle stations. Our focus is your comfort – order on-line out of your laptop, desktop, or smartphone 24 hours a day, 7 days a week. Our quick delivery, low costs, and excellent customer service make WebstaurantStore the best choice to satisfy all your skilled and meals service supply wants. When in doubt about veering from favourite recipes, attempt to current a traditional favorite in a model new means. Cut it into a certain form, add garnishes, or stack issues in a unique formation to give plated objects a makeover. You could be shocked how far slight presentation modifications can go in making your dish stand out. Didn’t assume it could get higher than the fresh and acquainted mixture of mozzarella, tomato, and basil? You don’t need your guests to need to work for their meals. A plated sit-down dinner may be fairly cost-effective since you primarily can control the worth. A smoothie bowl is a fun, wholesome meals possibility you might wish to implement in your catering for friends who want to keep light and eat recent. A smoothie bowl bar can provide a set of crowd-pleasing bowls of blended fruit, with toppings like granola, nuts, almond butter, and fresh fruits. A conventional green tea produced from powdered tea leaves, matchahas recently exploded into city tea bars. Challenges And Solutions Of The Catering Industry You should also consider updating wealthy snippets, web page metadata, and your keyword density on varied areas of your web site. In addition to hosting your individual tasting occasion for locals like we talked about earlier, you can all the time join forces with different businesses to indicate off your goods. Wine stores, paint-on-pottery venues, and jewelry boutiques may be found in most neighborhoods. And chances are they’d love the opportunity to attract new clientele with a catered gathering. No matter what your finances finally ends up being, there are lots of artistic methods to market your catering business. And with extra restaurants than ever before for visitors to select from, that last one could make or break you. Some promotions have been around since the beginning of time, like a happy hour designed to boost sales through the naturally slow time of day. You can have free desserts on Friday nights or free appetizers on Sunday afternoons. With more food stations and bars designed to minimize back strains you’ll need more culinary employees, bartenders, service and additional employees in place to help information attendees through the brand new procedures. Pricing on trendy catering companies differ from meal to meal and group sizes as properly. Nevertheless, you should never be paying an excessive amount of cash to rent skilled catering providers in your event. Always check with a quantity of professionals to get a good suggestion of the worth you need to be paying. Change is inevitable in all places, including the catering industry! We just lately spoke with Tony Rea, Owner & Culinary Director of Creations in Cuisine Catering, to learn about his expertise with change throughout the catering trade. On the other hand, a family type restaurant or a pop-up restaurant may be informal and moderately priced, however you could also find one that is upscale and pricey. Restaurants are usually conceptualized by the way they employ the different parts, but many of these parts do partner collectively often. In the United States, customers spent $160 billion on quick meals in 2012 (up from $6 billion in 1970). In 2013, the US restaurant industry had whole projected gross sales of $660.5 billion. Fast food has been losing market share to quick informal eating restaurants, which provide extra sturdy and expensive cuisines.

#外燴

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shyofjune · 3 years

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Point Related To Restaurant For Steak And Shrimp

The fondness for steak and shrimp, which is the reason for the proliferation of these two delicacies in many parts of the world. The popularity of these foods have made it a preferred meal among people who wish to impress their guests. The popularity of the American diet is rising steadily, making more people interested in trying these two food items. They also seem to be popular with celebrities, who find these dishes as one of the perfect meal for their favorite events.There are several types of these dishes available in seafood restaurants, and you need to decide which type of steak you want to eat first. While most restaurants offer different varieties of steak and shrimp to their customers, you can also find a simple yet elegant version in the form of char-broilers. Char-broilers are available in various sizes and shapes and are usually made out of stainless steel.You can learn more at grilled fish restaurant near me.

Some of the most popular steaks are the filet mignon, tenderloin, sirloin, ribeye, porterhouse, and strip steak. Filet mignon is considered as the standard steak offered by a majority of steak and seafood restaurants. You can even get a filet that is as big as your own thigh and weighs close to seven hundred pounds.Steak and shrimp, are very flavorful and nutritious, appeal to a variety of meat lovers and vegetarians. They also taste very good on fish and chips, especially when served with lime wedges. While you're there, make sure to ask if there are any vegetarian choices. There are many restaurants that serve these dishes in addition to regular meat.

Chicken wings are also a good choice when it comes to a meat lover's meal. Many restaurants now offer these dishes. Some of these dishes are chicken wings, which are often served with spicy sauce, and pork wings, which are cooked in barbecue sauce.The quality of the ingredients used in preparation is another important factor that should be considered when ordering a meal. It is important that the restaurant you go to offers fresh and tender steaks and shrimp, as well as an array of different cuts of meat.If you're planning to order steak and shrimp, be sure to ask about the quality of the meat, which is often given the name of a city. If you want to know more, you can look up the beefs that are available in your area, or go on the web to a search engine and find out the names of restaurants that serve the beefs in your area. Once you've done that, start searching for restaurants in your city that serve these dishes.

A good restaurant will provide you with quality beefs at a reasonable price. This is particularly important if you're planning to order them for parties, since you may end up paying extra for these dishes when you're eating a large number of people.Many restaurants also offer appetizers, sandwiches, salads, and other types of beverages. If you're in the mood for something light, you can choose from an assortment of beers, soft drinks, and other beverages. There are also a number of restaurants that serve coffee, tea, cappuccino, and hot chocolate, as well.

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drinkerrs789 · 3 years

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The Drinkerrs guide for first time Moscato buyers

When we are talking about moscato, the moscato lover called its test is felt automatically in mouth. Moscato wine is having a moment with moscato wine lover people loving its signature sweetness, but there is a lot to know about the often misunderstood and understated nectar. Moscato is wine? What exactly? You ask a lot of people and they will probably tell you that this is a sweet, pink, bubbly bottle that is perfect for drinking dessert. And they're probably right - if it's a special kind of moscato. We are telling you truth and the truth is, there are many varieties of moscato here and some are really dry. This well-fermented drink is having something of a renaissance lately, but for those late to the party, humble moscato grape production has a rich history and tradition. In fact, the first recorded version comes to us in the late 13th century, and it was actually a white moscato. There is so much to learn about this sublime concoction and its origins. Ready for some more surprises about this fascinating slice of vinyl culture? And moscato wine or moscato types are easily available in liquor store.

Process of making moscato

Moscato is sweet and lightly sparkling. Mostly all type of moscato have low alcohol profile, means that in moscato there is alcohol content is low, and the alcohol content will be coming in at above a 5.5%ABV – closer to beer than most wine. Their natural sweetness begins with the Muscat grape, the essential ingredient regardless of type. Muscat grape will be harvested when sugar levels peak, they are crushed by the over-cooled and then this crushed material is close to freezing. Fermentation is stopped to keep the ABV low, yet allowing the natural sugars to remain, making it sweet. The original formula comes from the Italian region of Piedmont. In Moscato fragmentation is the most important step to make moscato wine. In fact, the people in that area have their own official designation - called the DOCG classification - which applies to true Moscato dastis and Asti spumentes and is governed by strict production laws. These laws include a second fermentation ban, meaning they will never be as Fiji as champagne. The process of making moscato wine will be taking about a month. It should be kept in an autoclave or sealed tank at a temperature of about 15 degree C and let it ferment and put yeast in large sealed tanks to start the fermentation process. Tanks are needed to save CO2, and therefore, dizziness, they form during dehydration. When the desired alcohol content and remaining sugar levels are reached - in the case of Moscato, about 5.5 percent alcohol and 150 grams of residual sugar per liter - stop the fermentation process by cooling the wine. Filter the wine out of the yeast, bottle and cork. This could happen in January or as needed. This is a moscato that is slightly less spirited than spumante wine, use regularly instead of wired-down cork.

Types of Moscato

Fragrant, sweet and crunchy, well-kept after meals. Moscato dessert wines made mainly in France, Spain and Portugal are still sweet. The pink moscato is a little liar, which adds some merlot to the mix to get the color and adds the usual peaches and strawberry notes to the grape product. The slightly more common, red moscato comes from the black grape, which is actually a hybrid of the rare type of Muscat grape, and another Italian. Last but not least, there is still Moscato, which has none of its more popular cousin bubbles and is very fragrant, actually dry. The most famous of these would be the Moscatel in Spain. Moscato wine is famous for the sweet flavors of peach and orange blossoms. The word moscato ("mo-sca-to") is the Italian name for Muscat Blank - one of the oldest wine grapes in the world! So, let's learn more about this attractive wine.

Sparkling moscato :

The Italian wines Moscato de Asti (semi-sparkling) and Asti Spumante (Sparkling) are great examples, but you will find wines labeled "Moscato" especially made in this style. Both Italian versions have Italy’s highest DOCG classification, meaning they have a protected guarantee of income like Parmigiano-Regigiano. The best wines are extremely fragrant and sweet, but the zippies are perfectly balanced with sourness, bubbles and a clean, minerally finish. There are some types of sparkling moscato

1) Apothic sparkling red :

Apothic sparkling red wine is a wide range of wine produced by California. It started with a single wine, Apothic Red, released in Gallo 2010. The wine is a blend of Zinfandel, Merlot, Sirah and Cabernet Sauvignon, made on a full body with a mature, fruit-forward character and some residual sugar.

Cupcake vineyards sparkling red

The red bubble was designed to delight the palate, the cupcakes vineyards sparkling red with fragrant grapes in the beautiful vineyards of northern Italy. Bursting with scents of black cherries, bouquets and nutmeg, this invigorating is perfect for any occasion.

Yellow Tail bubbles sparkling rose

Moscato Food Pairing

Two words: "Asian food" If I had to choose just one wine to make Sichuan, Thai and Vietnamese cuisine, it would be Moscow. This spicy food is handled with grace as the alcohol level is low and the sweetness is high. moscato love fragrant spices such as ginger, cinnamon, cardamom and chili pepper.

1.Herbs And Spices :

Cinnamon, Ginger, Galangal, Basil, Lime, Mint, Cardamom, Chili Peppers, Cayenne Pepper, Clove, Shallots, BBQ Sauce, Teriyaki, Sweet and Sour

2.Meat Pairing :

Chicken, Turkey, Duck, Light Flaky Fish, Pork Tenderloin, Shrimp, Crab, Lobster, Halibut

3.Cheese Pairings

Medium to firm cheeses will pair excellently. Look for sheep and cow’s milk cheeses

Flavor of moscato

We have to things consider about the moscato How do you compare them to the flavors of the popularwhite wine and what is the best way to add them? When you compare it, say a typical Chardonnay, it’s an obviously different animal. Moscato is low acid and of course very sweet. But, there are so many types of Riesling. That signature sweetness makes a great companion with spicy foods: consider Chinese, Thai or Cajun. Light meats like chicken and fish play great, but steaks will run against that. Moscato also offers desserts without chocolate that can overcome your richness. Try Stalwart Mimosa with brunch as an alternative. However you will decide the try to moscato then keep in mind there are quite a few to taste out there Check out the amazing product that California manufacturers are putting there. This is the whole world of the amazing Moscato there. We're glad you found out! Just try it and enjoy with your favorite flavor of moscato

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foodtheywrote · 4 years

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food+drink from IT’S NOT ALL DOWNHILL FROM HERE by Terry McMillan

(these are all Kindle highlights. please let me know in the comments if you have other mentions of food and/ or drink in this book.)

1. buffet of fried chicken, BBQ ribs, baked beans, au gratin potatoes, some kind of salad, collard greens, and cornbread.

2. chocolate cake

3. angel hair pasta with prawns, some garlic bread, and a good salad

4. We could have some raspberry sorbet and not too many glasses of wine so that we still have energy...

5. glass of water with a slice of cucumber resting between tiny ice cubes.

6. ...a large plate of figs, squares of dark and white chocolate, green grapes, and four or five different types of cheese. Beige crackers are spread out like cards on a blackjack table.

7. ...all kinds of casseroles and bowls of fried chicken and a honey-baked ham and macaroni and cheese on the table, and all four burners had pots with steam bursting out of the tops of them. I saw squares of yellow cornbread and collard greens and sweet potatoes in chafing dishes.

8. ...two glass pitchers of lemonade and iced tea.

9. We both laughed, and I remember throwing a piece of French bread at him and missing. B. B. King—who still was very quick at the time—grabbed it in his mouth and took off. Carl was lucky I didn’t grab a handful of my delicious spaghetti and meatballs, or he’d have been covered in it!

10. ...candied yam.

11. ... fried chicken and collard greens. Lucky also had macaroni and cheese, which I passed on.

12. She then bit off a big piece of honey cornbread. “Neither one of us should even be in here,” I said as I looked down at my plate. The chicken was fried. I could see the ham in the collard greens. The candied yams had brown sugar and butter oozing out of them. And then there was my beautiful cornbread. Did I really need to eat all this?

13. ...double cheeseburger, some soft fries, a diet Coke, and three farewell Twizzlers.

14. “I made lasagna and a salad and as you can see, French bread and steamed asparagus.”

15. When I went to put my registration back inside the glove compartment, staring at me was a brand-new package of Twizzlers.

16. “I’ll have the pizza with ground beef, but with no beans, no sour cream, and no avocado.” “Anything else?” “I would like to try the fried ice cream.” “To drink?” “I’ll have a virgin margarita.” “What kind, sir?” “A normal one.” I winked at her, so she knew I wanted my regular: combination chicken tacos and chicken enchiladas with sour cream. All the combos come with beans and rice and I almost always end up taking something home. I ate guacamole and chips and Kwame drank what was really just lemonade...

17. I grabbed the tasteless granola, some raspberries, and low-fat milk...

18. ...string beans and that stuff with the scrambled eggs in it again?”

19. ...pot stickers and various types of chow fun

20. ...the white boxes that we knew were pot stickers and brown and white rice, and the fortune cookies, at least ten of them.

21. But I ordered a low-fat mocha latte with no sugar instead.

22. I just made a strong pot of Peet’s Sumatra and I baked a delicious apple pie for Joe.

23. I could hardly eat the stroganoff, which was terrible, and also because I had snuck a hamburger (not cheeseburger) with small fries before I came over...

24. “I got lasagna and sourdough bread, and a Caesar salad and asparagus for you...

25. Kwame lifted the wide lasagna noodles and let them fall back on top of the red meat sauce. Then he pulled on the cheese to form a string...

26. ...from about eight different salads, we chose four and a bowl of chunky homemade vegetable soup.

27. ...red miso short ribs, Thai chicken meatballs, and shredded jerk chicken floating in thick golden sauce...

28. We had to order the seasoned rice and bread. At checkout, we decided to get the salad and soup to go and bought two of those little round macaroon cookies that come from France. I ordered watermelon mint lemonade...

29. ....finest halibut for you along with baked sweet potatoes and a salad and brown rice.

30. I figured it wouldn’t hurt to have a drumstick and a wing on hand for a late-night snack.

31. ...last two kosher hot dogs and a few French fries and a half hour later, I scraped the vanilla out of the ice cream sandwich and put it on a saucer...

32. ...sweet potato pies, peach cobbler, bread pudding, and apple pies—

33. ...I sliced apples. I opened ten cans of peaches. I boiled sweet potatoes and mashed them with cinnamon, nutmeg, sugar, eggs, vanilla flavor, and a drop of bourbon. I made bread pudding that was so fluffy it almost floated out of the little baking dishes I bought. The peach juice boiled onto the aluminum foil I knew to put under the cobbler because it happens every year.

34. lobster tails with butter and baked potatoes with chives, sour cream, and butter and a salad and sourdough bread

35. I did not want to go out for cake and ice cream.

36. I was overdue for a cheeseburger and fries. I had been good. I could count how many I’d had since I got back from Las Vegas, which was almost two months ago: five. I could also count how many times I went to Carol’s and had their French toast with bacon: three.

37. ...once she had it, she would have to pretend fried chicken and candied yams and honey cornbread would kill her.

38. “Yes, I would like to have a double cheeseburger with a purple onion and a small order of fries.” “What kind of cheese would you like on that burger?” the voice said. “Cheddar. Oh, and can you also put pickles on it?” “You got it. Any of our delicious desserts strike your eye? Our apple pie is killer and our ice cream sundaes are made with the best chocolate syrup. And there’s a new flavor of ice cream to choose: strawberry cheesecake.”

39. ...two thick pieces of French toast with butter, drenched with maple syrup, two strips of bacon, a glass of orange juice, and a cup of coffee. With two packets of Splenda.

40. We’re having marinated rib-eyes, steamed brown rice, no bread, a salad with oil and vinegar, and sparkling water for me and Loretha, right, Lo?”

41. “And for dessert?” Sadie asked suspiciously. “Fruit salad. Take it or leave it.”

42. ...bought a slice of pepperoni pizza, a salad, a Diet Coke, and a chocolate chip cookie.

43. ...cottage cheese, scrambled eggs, a small piece of chicken breast, and a peach that she was already cutting.

44. I took a long sip of my detoxifying apple-cucumber-celery-spinach-cranberry-pomegranate drink, and then stared at my steel-cut oatmeal with no raisins and definitely no brown sugar.

45. ...that Hawaiian French toast with the rum-battered Kona-coffee whipped cream and pineapple marmalade

46. I ate an apple. And half of a whole wheat English muffin that I toasted and spread this stuff called ghee that Jonas told me to buy instead of butter. It tasted like butter but better. I wanted a glass of orange juice so bad

47. ...chocolate chip cookie or a juicy cheeseburger with fries and a vanilla shake.

48. ...did not put any sugar in my coffee but I did put in cream. I was starting to get used to it. And instead of eating French toast or pancakes topped with bananas and hot syrup or waffles with hot syrup or eggs and bacon with hash browns and toast with butter and jelly, I had plain yogurt with berries and whole wheat toast.

49. ...salad with a thousand different vegetables and cooked prawns and then chunks of chicken and oil and vinegar dressing. I did eat a breadstick.

50. ...baked chicken. Brown rice. A salad. Steamed vegetables. I passed on the sourdough bread and butter.

51. Jonas has made an amazing tofu stir-fry if you’d like to have dinner with us.” “No thanks.” “It’s also got ginger, carrots, string beans, and garlic, and a little soy sauce. You won’t even know it’s good for you.”

52. ...chipotle grilled pork tenderloin with strawberry-avocado salsa. And this is spicy brown rice. That’s spinach and onion couscous. Those are salmon fishcakes. And the salad is spinach, feta, and goat cheese.

53. ...triangle turkey sandwich...

54. ...eat the savory teriyaki beef I ordered along with a cup of hot water and lemon

55. purple sweet potato, almond milk, and ginger smoothies

#e-book #library book #It's Not All Downhill From Here by Terry McMillan #Terry McMillan #Food in Books #Drinks in Books #Food and Drink

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wowheadquarters · 7 years

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“Come Dine With Me” competition!

For a lovable anon. Where I am from we actually don’t have “Come Dine With Me” show but we have similar “Tables set!” (Wikipedia says “Spread!“ but let me tell you that’s some ugly translation) For those of you who don’t know this show at all: You gather 5 amateur cooks and each day one of them hosts a dinner for everyone. Their rivals give them points (1-10) and after five days the person who has the most points wins some prize, usually money. The dinner consists of appetizer/soup, main dish, dessert, and an activity. (Yes, I know that it is usually appetizer followed by soup but listen, I’ve just came up with 20*3 unique meals and 20 activities. And speaking for myself, I have problem to fit into myself a dinner consisting of two dishes, so 4 feels too many.) I had our leaders randomly (I used dice) sorted into groups of 5, so we will have 4 winners in the end.

Group1:

Vol’jin: Raptor egg soup, tiger-burger with mashed potatoes, exotic fruit salad with ice cream, and bone carving. Thrall: Spring rolls, beef goulash, 7 flavors rainbow pudding, and candle making. Mekkatorque: Garlic spread and spicy bread, scrambled eggs with sour cream and gammon, caramel cream puffs, and make-your-own-firework with later firework display. Garrosh: Spring carp soup, clefthoof kabob, Terokkar pine-nut cake, and Hine’n’Seek with his 37 ghost children (unintended). Genn: Tartare, slow cooked turkey with dumpling, various cupcakes, and cupcakes decorating.

Winner: Vol’jin. Warchief, more like Warchef.

Group2:

Falstad: Open (vegetarian) sandwiches, escalope of three meats with baby carrot, macaroon, and playing darts. Baine: Sweet corn seeds in spice, chicken tikka masala in flatbread, grilled fruit, and painting on leather. Tyrande: Spicy cinnamon rolls, sweet rice with pineapple and crunchy chicken bits, mascarpone cheese cakes, and beauty makeover. Velen: Small fruitcakes, jungle stew with bread, ice cream, and ice cream making. Gallywix: Creamy tomato soup, trout a la creme, tiramisu, and mini golf.

Winner: Gallywix. If you bitch about people’s cooking, you better be a good cook yourself, that’s his motto.

Group3:

Sylvanas: Mushroom cake, roasted lamb with stuffing-cooked-aside, olives and creme cheese in spring onion (presented as eyeballs), and mirror labyrinth. Lor’themar: Especially spicy devil clams, saffron-and-curry rice with sweet deer, various baked cheeses with cranberry sauce, and fire dancing. Ji: Ramen, noodles of thousand flavors and grilled vegetable, sweet rice cakes and Hearthstone tournament. Muradin: Thin mint-and-chocolate cookies, hare stew with potatoes and homemade cornbread, small grilled cheeseburgers, and ale tasting. Aysa: Sweet-and-sour chili soup, crispy breaded chicken strips with orange sauce, vegetable sushi rolls, and painting on silk shirts.

Winner: Lor’themar. The sweet victory was worth staying sober for five days straight.

Group4:

Anduin: Creamy fish soup, potato pancakes with beef, cheese fondue, and 5-man version of Jihui. Varian: Onion soup, pork tenderloin with pasta and spinach sauce, blueberry cheesecake, and opening champagne with a sword. Moira: Homemade pates with dwarven shortbread, sweet dumblings with strawberry stuffing, chocolate-vanilla butter roll, and visiting her lava-heated glasshouse. Taedal: Radish salad with sour goat cheese, skewered warp stalker bits and exotic fruit, open sandwich (danish style), and pearl-hunt diving. Lady Deathwhisper: Gazpacho, risotto with four meats, frozen cream puff ball surprise (varying flavor and a nut inside), and ice sculpting.

Varian: Hold on, hold on. Lady Deathwhisper? What is she doing here? Lady Deathwhisper: You see, there was one competitor needed for this group and the Lich King thought the Scourge should be… More positively represented. Lady Deathwhisper: And Kel’thuzad is a miserable cook, so…

Winner: Anduin. The living proof that less sometimes means more and simple and traditional is always good.

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carmineri · 6 years

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2018 Epcot Food and Wine Festival Menus Released

We are officially less than a month away from the 2018 Epcot Food and Wine Festival! What?! How is that possible? Well, of course, one of the parts that people look forward to the most with the Festival are the Global Marketplace booths where Guests can order delicious food and beverages. Each booth is themed after a different country or theme.

Let’s take a look at the menu items for this year’s Festival. The menu designates items acceptable for specific dietary needs: (GF) indicates Gluten/wheat-friendly and (V) indicates Vegetarian.

Active Eats

Food:

Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers and Green Onions

Spice-crusted Verlasso Salmon with Warm Lentil Power Salad, Crushed Avocado and Sherry Vinegar (GF)

Active Eats Energy Bar Bites: a mixture of Chocolate, Nuts, Dried Fruit and Dates (V) (KA)

Beverages:

M.I.A. Beer Company HRD WTR Pineapple Coconut Hard Sparkling Water, Doral, FL

L’Ecole No. 41 Chenin Blanc Old Vines, Columbia Valley, WA

Evolution by Sokol Blosser Pinot Noir, Willamette Valley, OR

Africa

Food:

Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)

Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa (V)

Beverages:

Cederberg Chenin Blanc

Jam Jar Sweet Shiraz

Groot Constantia Pinotage

Wine Flight

The Almond Orchard hosted by Blue Diamond Almond Breeze

Food:

Creamy Spinach and Artichoke Dip with Pulled Chicken, Toasted Blue Diamond Almonds and Parmesan Cheese served with Nut Thins Crackers

Fire-roasted Tomato Hummus topped with Blue Diamond Lightly Salted Roasted Almonds and served with Blue Diamond Artisan Nut Thins Multi-seeds Crackers

Banana Almond Soft-serve Sundae with Fresh Berries and Chocolate Almond Streusel (V)

Beverages:

Almond Breeze Strawberry Smoothie (Non-alcoholic)

Moët & Chandon Imperial Brut Champagne

Dom Pérignon Brut Champagne

Veuve Clicquot Ponsardin Brut Rosé Champagne

Australia

Food:

Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)

Grilled Lamb Chop with Mint Pesto and Potato Crunchies (GF)

Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut (V)

Beverages:

Coopers Brewery Original Pale Ale

Hope Estate “Wollombi Brook” Semillon, Hunter Valley

Franklin Tate Estates Chardonnay, Margaret River

Yangarra Shiraz, McLaren Vale

Wine Flight

Belgium

Food:

Beer-braised Beef served with Smoked Gouda Mashed Potatoes

Belgian Waffle with Warm Chocolate Ganache and Whipped Cream (V)

Belgian Waffle with Berry Compote and Whipped Cream (V)

Beverages:

Leffe Blonde Belgian Pale Ale (Flight)

St. Bernardus Witbier (Flight)

St. Bernardus Abt 12 (Flight)

Stella Artois Hard Cider

Chilled Coffee featuring Godiva Chocolate Liqueur

Beer Flight

Brazil

Food:

Moqueca: Brazilian Seafood Stew featuring Scallops, Shrimp and White Fish with Coconut-lime Sauce and Steamed Rice

Crispy Pork Belly with Black Beans, Tomato and Onions (GF)

Pão de Queijo: Brazilian Cheese Bread (GF) (V)

Beverages:

M.I.A. Beer Company Barbossa Black Beer, Doral, FL

Casa Valduga Brut Rosé

Quinta do Crasto Duoro Red

Frozen Caipirinha featuring LeBlon Cachaça

Brewer’s Collection

Beverages:

Radeberger Zwickel Pilsner (Unfiltered)

Hacker-Pschorr Hefe Weisse Naturtrüb

Schöfferhofer Hefeweizen Pomegranate Beer

Beer Flight

Canada

Food:

Canadian Cheddar Cheese and Bacon Soup served with a Pretzel Roll

Le Cellier Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)

Beverages:

Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices, New Brunswick

Château Des Charmes Equuleus Red Blend, St. David’s Bench

Château Des Charmes Vidal Icewine, Niagara-on-the-Lake

The Cheese Studio hosted by Boursin Cheese

Food:

Braised Beef Stroganoff with Tiny Egg Noodles, Wild Mushroom and Boursin Garlic with Fine Herbs Cheese Sauce

Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam; Smoked

Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning; Strawberry Macaron with Boursin Pepper Cheese

Maple Bourbon Boursin Cheesecake with Maple Bourbon Cream, Caramel and Pecan Crunch (V)

Beverages:

Florida Orange Groves Winery Sparkling Blueberry Wine, St. Petersburg, FL

La Crema Pinot Gris, Monterey

Domaine Saint André de Figuière Rosé, Côtes de Provence

Alta Vista Estate Malbec, Mendoza

China

Food:

Xi’an Pancake with Beef

Chicken Dumplings with Chinese Slaw

Beijing Roasted Duck Bao Bun with Hoisin Sauce

Black Pepper Shrimp with Garlic Noodles

Beverages:

Mango Bubble Tea with Assam Black Tea and Milk (Non-alcoholic)

Jasmine Draft Beer

Happy Peach: Peach Liqueur and Dark Rum

Kung Fu Punch: Vodka and Triple Sec

Byejoe Punch: Chinese Bai Jiu Spirit, Lychee, Coconut and Pineapple Juice

Honeydew Bai Jiu Cocktail: Chinese Bai Jiu Spirit and Honeydew Syrup

The Chocolate Studio

Food:

Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)

Sweet Dark Chocolate Raspberry Tart with Whipped Cream (V)

Beverages:

Twinings Pumpkin Spice Chai Tea and Chocolate Shake (Non-alcoholic) (KA)

Banfi Rosa Regale Sparkling Red, Piedmont

Daou Vineyards Cabernet Sauvignon, Paso Robles

Croft 10 Year Tawny

Twinings Pumpkin Spice Chai Tea Frozen Cocktail with Caramel Vodka

Coastal Eats

Food:

Lump Crab Cake with Napa Cabbage Slaw and Avocado-lemongrass Cream

Baked Shrimp Scampi Dip with Sourdough Baguette

Seared Scallops with Roasted Corn, Butterbean Succotash and Chili-chipotle Butter Sauce

Beverages:

A to Z Wineworks Pinot Gris, Oregon

ROCO Gravel Road Pinot Noir, Oregon

Craft Drafts

Beverages:

Central 28 Beer Company Waff-Ale, DeBary, FL (Flight 1)

Bold City Brewing 1901 Roasted Red Ale, Jacksonville, FL (Flight 1)

Florida Beer Company Passport Triple Chocolate Milk Stout, Cape Canaveral, FL (Flight 1)

First Magnitude Brewing Co. Lemongrass Saison, Gainesville, FL (Flight 2)

JDub’s Brewing Company Honeydew Melon Kölsch, Sarasota, FL (Flight 2)

Shipyard Brewing Company Monkey Fist IPA, Clearwater, FL (Flight 2)

Your choice of 2 distinctive Beer Flights

Earth Eats

Food:

The Steakhouse Blended Burger: Blended Beef and Wild Mushroom Slider with Brie Cheese Fondue, Arugula, Truffle and Blue Cheese Potato Chip on a Brioche Bun

The IMPOSSIBLE Burger Slider with Wasabi Cream and Spicy Asian Slaw on a Sesame Seed Bun (V)

Beverages:

Health-Ade Kombucha Pink Lady Apple

Health-Ade Kombucha Pomegranate

Health-Ade Kombucha Beet-Lime

Kombucha Flight

The Festival Center Wine Shop

Food:

Charcuterie Plate: Chefs Selection of Artisanal Meats and Accompaniments La Bottega di BelGioioso Cheese Plate: Crescenza-Stracchino, CreamyGorg Gorgonzola Dolce, and Artigiano Vino Rosso Cheeses

Bloody Mary Seafood Cocktail: Shrimp, Bay Scallops, Mussels, Olive Salad and Crisp Lettuce in a Bloody Mary Vinaigrette

Beverages:

Fess Parker Riesling, Santa Barbara County (White Flight)

MacMurray Estate Vineyards Pinot Gris, Russian River Valley (White Flight)

Silverado Vineyards Sauvignon Blanc, Napa Valley (White Flight)

Silverado Vineyards Chardonnay, Carneros

Kurt Russell’s Gogi Wines “Goldie” Chardonnay, Santa Rita Hills

MacMurray Estate Vineyards Pinot Noir, Russian River Valley (Pinot Noir Flight)

Kurt Russell’s Gogi Wines “Birdie” Pinot Noir, Santa Rita Hills (Pinot Noir Fight)

Skywalker Vineyards Sommita Pinot Noir, Marin County (Pinot Noir Flight)

Silverado Vineyards Fantasia Sangiovese Blend, Napa Valley (Red Flight)

Chappellet Mountain Cuvée Bordeaux Blend, Napa Valley (Red Flight)

Fess Parker Rodney’s Vineyard Syrah, Santa Barbara County (Red Flight)

Frank Family Vineyards Cabernet Sauvignon, Napa Valley

White Flight

Pinot Noir Flight

Red Flight

Flavors from Fire

Food:

Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds

Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso Romano and American Grana Cheeses

Charred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro Aïoli

Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder and Mango

Beverages:

Orlando Brewery Smokin’ Blackwater Porter

Michael David Winery 7 Deadly Zins Zinfandel, Lodi

Swine Brine featuring Jim Beam Bourbon

France

Food:

Croissant aux Escargots: Escargot Croissant with Garlic and Parsley

Carbonade de Boeuf, Purée de Pommes de Terre: Beer-braised Beef with Bacon, Onion and Mashed Potatoes

Crème Brûlée à la Confiture de Framboises: Crème Brûlée with House-made Raspberry Jam (V) (GF)

Beverages:

La Passion Martini Slush: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice

Chardonnay, Le Vieux Manoir

Cabernet Sauvignon, Village la Tourelle, Bordeaux

St-Germain Sparkling Kir: Sparkling Wine and St-Germain Elderflower Liqueur

Kronenbourg Blanc 1664 Pale Lager

Germany

Food:

Schinkennudeln: Pasta Gratin with Ham, Onions and Cheese

Roast Bratwurst in a Pretzel Roll

Apple Strudel with Vanilla Sauce (V)

Beverages:

Radeberger Zwickel Pilsner (Unfiltered)

Carl Graff Graacher Himmelreich Riesling Spätlese, Mosel (Flight)

J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel (Flight)

Selbach-Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken, Mosel (Flight)

Villa Wolf Pinot Noir, Pfalz

Riesling Flight

Greece

Food:

Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles and Vegan Tzatziki (V)

Taste of Greece: Chicken Souvlaki, Feta Cheese Dip with Warm Pita and Lamb Sausage with a Dill Tomato Ragu

Spanakopita: Greek Spinach Pie (V)

Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon (V)

Beverages:

Domaine Skouras Moscofilero, Peloponnese

Domaine Sigalas Assyrtiko, Santorini

Argyros Atlantis Red Blend, Santorini

Wine Flight

Hawai’i

Food:

Kalua Pork Slider with Sweet and Sour DOLE Pineapple Chutney and Spicy Mayonnaise

Grilled Tuna Tataki with Seaweed Salad, Pickled Cucumbers and Wasabi Cream

Teriyaki-glazed SPAM Hash with Potatoes, Peppers, Onions and Spicy Mayonnaise

Passion Fruit Cheesecake with Toasted Macadamia Nuts (V)

Beverages:

Maui Brewing Company Bikini Blonde Lager

Florida Orange Groves Sparkling Pineapple Wine, St. Petersburg, FL

Mai Tai with Sailor Jerry Spiced Rum and DOLE Pineapple Juice

Hops & Barley

Food:

New England Lobster Roll: Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll

New Brunswick Slider: Slow-braised Beef Brisket “Pot Roast Style” with Horseradish Cream and Crispy Fried Onions on a Potato Roll with Pickled Vegetables on the side

Freshly Baked Carrot Cake and Cream Cheese Icing (V)

Beverages:

North Coast Bewing Co. Blue Star Wheat, Fort Bragg, CA (Flight)

3 Daughters Brewing A Wake Coffee Blonde Ale, St. Petersburg, FL (Flight)

Heavy Seas AmeriCannon APA, Baltimore, MD (Flight)

Angry Orchard Rosé Hard Cider, Walden, NY

Mer Soleil Reserve Chardonnay, Santa Lucia Highlands

Broadside Cabernet Sauvignon, Paso Robles

Beer Flight

India

Food:

Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (V)

Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (V) (GF)

Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread

Beverages:

Mango Lassi (Non-alcoholic)

Godfather Lager

Sula Chenin Blanc, Nashik

Sula Shiraz, Nashik

Mango Lassi with Sōmrus Indian Cream Liqueur

Ireland

Food:

Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy

Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread (V)

Warm Chocolate Pudding with Irish Cream Liqueur Custard

Beverages:

Guinness Foreign Extra Stout

Bunratty Meade Honey Wine

Guinness Baileys Shake

Islands of the Caribbean

Food:

Ropa Vieja Empanada with Tomato Aïoli

Jerk-spiced Chicken Lollipop with Roasted Sweet Plantain Salad and Mango Chutney Yogurt

Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (V)

Beverages:

Red Stripe Lager

Caribbean White Sangria

Frozen Mojito

Italy

Food:

Fritto Misto: Crispy Shrimp, Zucchini and Sweet Potatoes with a Spicy Sauce

Pollo Alla Cacciatora: Braised Chicken Thigh, Mushrooms, Tomatoes and Parmesan Polenta

Mezzi Rigatoni: Vodka Sauce, Crispy Pancetta and Parmesan Cheese

Cannoli: Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit

Beverages:

Moretti Lager

Moretti La Rossa Double Malt

Placido Pinot Grigio

Placido Chianti

Villa Sandi Prosecco

Montegrande Corbinello Spumante Dolce

Fior d’Arancio Montegrande Moscato

Frozen Margarita with Limoncello and Tequila

Japan

Food:

Teriyaki Chicken Bun: Steamed bun filled with Chicken, Vegetables and a Sweet Teriyaki Sauce

Beef Nigiri topped with Shrimp Sauce and Diced Pickled Jalapeños (GF)

Spicy Roll: Tuna and Salmon topped with Volcano Sauce

Beverages:

Kirin Ichiban Lager

Ozeki Rai Sake

Fuji Apple Cocktail: Sake, Peach Schnapps and Green Apple Syrup

Light Lab

Beverages:

Phosphorescent Phreeze

InfraRED

UltraVIOLET

Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls

Original Sin Dry Rosé Hard Cider, New York, NY (Cider Flight)

3 Daughters Brewing Blueberry Peppercorn Hard Cider, St. Petersburg, FL (Cider Flight)

Ciderboys Zen Berry Hard Cider, Stevens Point, WI (Cider Flight)

Playalinda Brewing Co. Red Cherry Tart, Titusville, FL (RGB Flight)

GrassLands Brewing Company Green Kiwi Blonde, Tallahassee, FL (RGB Flight)

M.I.A. Beer Company Blue-berry Golden Ale, Doral, FL (RGB Flight)

Cider Flight

RGB Flight

Mexico

Food:

Short Rib Tostada: Corn Tortilla topped with Short Ribs, Black Beans, Salsa Verde and Spring Onion ‘Shrimp Quesadilla: Corn Tortilla with Shrimp, Oaxaca Cheese and topped with Spicy Guajillo Sauce and Sesame Seeds ‘Coconut Rice Pudding served with Mango Coulis (GF) (V)

Beverages:

Cerveza Por Favor: Dos Equis Draft Beer with a hint of Almond

Mariachi Loco: Margarita with Libelula Tequila Joven, Mango Purée and Chamoy

Ay Caramba: Smoky Margarita with Gracias A Dios Mezcal, Lime Juice and Ancho Reyes Chile Liqueur

La Chancla: Red Wine Sangria mixed with Fruit Juice

El Padrino: Blackberry Mexican Punch with Velo Blanco Tequila

Morocco

Food:

Kefta Pocket: Seasoned Ground Beef in a Pita Pocket (KA)

Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce (V)

Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce

Beverages:

Casa Pale Lager

Kasbah Prestige Red Wine

Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur

Red Organic Sangria

New Zealand

Food:

Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs

Lamb Meatball with Spicy Tomato Chutney

Seared Venison Sausage with Kumara Purée and Wild Mushroom Marsala Sauce

Beverages:

Kim Crawford Sauvignon Blanc, Marlborough

Antmoore Wineworks MOKOblack Pinot Noir, Marlborough

Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

Shimmering Sips Mimosa Bar

Food:

Chocolate Croissant: Flaky Croissant stuffed with Chocolate

Almond Croissant: Flaky Croissant topped with Toasted Almonds

Jumbo Blueberry Muffin with Streusel Topping

Cheese Danish with Sweet Icing

Beverages:

Frozen Apple Pie (Non-alcoholic) (KA)

Tropical Mimosa with Sparkling Wine and Pomegranate, Orange and Grapefruit Juices

Key Lime Mimosa with Key Lime Sparkling Wine and Cranberry Juice

Blood Orange Mimosa with Sparkling Wine and Blood Orange Juice

Madras Mimosa with Cranberry Sparkling Wine and Orange Juice

Fromosa: Frozen Mimosa featuring White Claw Lime Hard Seltzer

Joffrey’s Cold Brew Coffee

Spain

Food:

Charcuterie in a Cone with imported Spanish Meats, Cheeses and Olives with an Herb Vinaigrette

Spanish-style Paella with Chorizo and Roasted Chicken

Seafood Salad with Shrimp, Bay Scallops, Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar and Smoked Paprika (GF)

Beverages:

Lagar de Bouza Albariño, Rías Baixas

Casa Castillo Monastrell, Jumilla

Espelt Garnacha Old Vines, Catalonia

Wine Flight also available

Thailand

Food:

Marinated Chicken with Peanut Sauce and Stir-fried Vegetables (KA)

Seared Shrimp and Scallop Cake with Cold Noodle Salad

Red Hot Spicy Thai Curry Beef with Steamed Rice

Beverages:

Singha Lager

Maison Willm Gewürztraminer, Alsace

Wine & Dine Studio

Food:

Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms featuring Melissa’s Produce

Butternut Squash Ravioli with Brown Butter Vinaigrette, Parmesan Cheese and Pumpkin Seeds (V)

Trio of Artisan Cheese featuring La Bottega di BelGioioso Cheeses (V)

La Bottega di BelGioioso Crescenza-Stracchino

La Bottega di BelGioioso CreamyGorg Gorgonzola Dolce

La Bottega di BelGioioso Artigiano Vino Rosso

Artist Palette of Wine and Cheese Trio of Artisan Cheese paired with Rainstorm Silver Linings Pinot Noir Rosé, Reata Chardonnay and Spellbound Petite Sirah

Beverages:

Reata Chardonnay, Sonoma Coast

Rainstorm Silver Linings Pinot Noir Rosé, Oregon

Spellbound Petite Sirah, California

Block & Hans

Beverages:

Dogfish Head Brewery 60 Minute IPA, Milton, DE

Ciderboys Strawberry Magic Hard Cider, Stevens Point, WI

Full Sail Brewing Co. Blood Orange Wheat, Hood River, OR

Karbach Brewing Co. Love Street Kölsch Style Blonde, Houston, TX

Big Top Brewing Company Hawaiian Lion Coconut and Coffee Porter, Sarasota, FL

Lexington Brewing & Distilling Co. Kentucky Bourbon Barrel Ale, Lexington, KY

Fife & Drum

Beverages:

Hanson Brother’s Beer Company Mmmhops Pale Ale Tulsa, OK

Funnel Cake

Food:

Maple Bacon Funnel Cake topped with Candied Bacon

Joffrey’s Coffee & Tea Company

Beverages:

The American Adventure: Fire and Ice: Frozen Lemon with Fireball Cinnamon Whisky

Canada: Riviera Sunrise: Frozen Orange Pineapple with Grand Marnier

Showcase Plaza: Wild Goose: Frozen Wild Berry Acai with Grey Goose Vodka

Future World East: Fast Lane: Frozen Cappuccino with Brown Jug Bourbon Cream

Refreshment Outpost

Food:

Spicy Hot Dog with Kimchi and Mustard Sauce

Beverages:

Bain’s Cape Mountain Whisky & Frozen Coke

Refreshment Port

Food:

Beef Brisket Poutine: French Fries with Beef Brisket, Beer Cheese Sauce and Poutine Gravy topped with Crispy Onions

Sweet Potato Poutine: Sweet Potato Fries with Caramel Sauce, Mini Marshmallows and Pecans (V)

Pineapple Soft-Serve Ice Cream (V)

Pineapple Soft-Serve Ice Cream with Bacardi Coconut Rum

Beverages:

Dragon Berry Refresher featuring Bacardi Dragon Berry Rum

Taste Track

Food:

Croissant Doughnut Tossed in Cinnamon Sugar

Croissant Doughnut with Chocolate and Marshmallows

Croissant Doughnut with Chocolate Hazelnut Cream

Croissant Doughnut with Sprinkles

Add Chocolate, Hazelnut, White Chocolate Raspberry or Vanilla Bean Gelato for an additional charge

Beverages:

Pancake Milkshake

The Chocolate Experience: From Bean to the Bar Hosted by Ghirardelli Chocolate Company

Beverages:

Banfi Rosa Regale Sparkling Red, Piedmont

Ghirardelli Drinking Chocolate (Non-alcoholic)

The Epcot Food and Wine Festival will take place from August 30 through November 12.

The post 2018 Epcot Food and Wine Festival Menus Released appeared first on TouringPlans.com Blog.

from TouringPlans.com Blog https://ift.tt/2OBY1AE

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stuar-tt · 7 years

Text

I made an insane amount of food this weekend...

I may have actually lost my chance with this one girl I was talking to because I was so busy I forgot to respond 😂😂 #yay >.> But let's see... I made Chili- Sausage, burger, steak, yellow and green squash, onions, black beans, kidney beans and crazy spices. Bbq- 4lbs of pork tenderloin slow roasted in root beer overnight and topped with 2 different sauces (spicy and sweet) Ham and cheese Sliders- Hawaiian rolls with mayonnaise, honey ham and Swiss cheese. The tops brushed with a butter/dijon/poppy seed/worcestershire mixture and baked for 10 minutes. 2 cheese dips- one made of Velveeta, rotel and sausage and the other made with Velveeta, shredded chicken and Buffalo wing sauce. Cheesy Buffalo chicken pull apart bread- Pillsbury pizza dough cut into squares and pressed together with a shredded chicken, Buffalo wing sauce and shredded cheese mixture and then topped with more cheese. Jalapeño poppers- jalapeños cut in half and stuffed with a cream cheese/cheese mixture and wrapped in bacon (baked) Coleslaw- (my great grandma's recipe) simple enough, cabbage, carrot, onion, mayo, celery seed, sugar, salt, pepper and vinegar Chocolate lava cake- fudge cake mix, one package of instant pudding and a bag of chocolate chips, cooked in the crock pot All in all, it was a very successful 16 hrs of cooking

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instantdeerlover · 4 years

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Outback Steakhouse Introduces More Ways to Steak with New Menu added to Google Docs

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Center-cut Sirloin & Aussie Twisted Ribs

New selections include steak combinations and returning Outback favorites now available every day with lower prices and larger portions

Tampa, FL (RestaurantNews.com) Outback Steakhouse is giving steak lovers something to celebrate – more options and lower prices. The steakhouse’s updated menu features innovative flavors and new dishes to please any steak lover’s palate, all at a more competitive price point.

“Our team members are so excited to serve this new menu to our guests. After operating on a limited menu, we are bringing back some favorite items as well as some new additions, quality improvements and lower prices,” said Brett Patterson, President of Outback Steakhouse.

On the new menu, favorites such as Aussie Twisted Ribs and Three Cheese Steak Dip are returning, and a new category called Steak ‘N Mate Combos makes it easy for guests to choose a meal tailored to their taste. The five Steak ‘N Mate Combos include pairings such as:

Center-cut Sirloin & Choice of Shrimp (Grilled Shrimp or Shrimp on the Barbie)

Center-cut Sirloin & Aussie Twisted Ribs

Center-cut Sirloin & Grilled Chicken

Ribeye & Choice of Shrimp

Filet Mignon & Lobster

The updated menu is easier to navigate and separates Outback’s famous steaks by cooking style: Season & Seared, Slow-Roasted, and Char-Grilled, which offers a new thick cut Bone-In NY Strip, full of rich flavor. Many menu items’ prices have been adjusted as well.

“We know value is important to our guests, especially now,” said Danielle Vona, Chief Marketing Officer for Outback Steakhouse. “In addition to adding a second side to most entrées, we’ve lowered prices on some of our signature appetizers as well as some of our larger cuts of steak.” For example, the Bloomin’ Onion is now only $7.99* and guests can go from a six-ounce center-cut sirloin to an eight-ounce for as little as $2.*

Three Cheese Steak Dip

Other new menu additions include:

Braised Beef Bonzer-Wich – tender beef braised in spicy barbeque sauce, with melted Cheddar cheese on grilled panini bread, served with a side of steakhouse cheese sauce for dipping

Prime Rib Sandwich – tender slow-roasted prime rib, grilled onions and mushrooms, Provolone cheese, and spicy signature bloom sauce on a toasted baguette, served with a side of French onion au jus and creamy horseradish sauce

Bloomin’ Fried Chicken – hand battered in Bloomin’ Onion seasoning, fried then drizzled with spicy signature bloom sauce with house-made pickles, onion, lettuce, and tomato

Pork & Pineapple Medallions – seasoned and seared pork tenderloin medallions glazed with caramel mustard and garnished with pineapple

Toowoomba Salmon – grilled salmon topped with seasoned and sautéed shrimp tossed with mushrooms in a creamy Creole sauce

Butter Cake – sweet and rich butter cake topped with strawberries and house-made whipped cream

Chocolate Fondue Flight –warm chocolate fondue with bites of moist brownie and rich butter cake pieces, fresh seasonal berries and pineapple and house-made whipped cream

The new menu debuts nationwide September 2.** Single-use or digital menus will be available for dine in, take away and delivery.

Prime Rib Sandwich Braised Beef Bonzer-Wich

*Prices may vary regionally.

**Menu available at participating company-owned locations. Excludes franchise locations in AK, AZ, CA, CO, ID, MT, NM , NV, OR, SD, UT, WA, WY.

About Outback Steakhouse

Outback Steakhouse® starts fresh every day to create the flavors that our customers crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. New creations and grilled classics are made from scratch daily using only the highest quality ingredients sourced from around the world. For more information, please visit www.outback.com or http://www.facebook.com/outback.

Contact:

Elizabeth Watts

Director of Media & Community Relations

[email protected]

813-830-4967

The post Outback Steakhouse Introduces More Ways to Steak with New Menu first appeared on RestaurantNews.com.

via RestaurantNews.com http://www.restaurantnews.com/outback-steakhouse-introduces-more-ways-to-steak-with-new-menu-090120/ Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created September 2, 2020 at 12:25AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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