#Coulis Sauce and Syrup

[askwhatsforlunch]

Grenadine

Grenadine I'm sure, brings back childhood memories to every French person (in their mid-thirties at least!) When, I was little the sticky red pomegranate syrup was diluted in water, and would be, with menthe à l'eau, a favourite drink to have with your goûter (tea-time snack!) Grown-ups would favour it in cocktails or topped with beer to make a Monaco! Now I prefer it mixed in cocktails myself, and I fancied trying making my own! It is still sticky and sweet, but a tad less than those one buys in the shops!

Ingredients (makes about 3/4 cup):

3/4 of a large, juicy pomegranate

1/2 cup caster sugar

Make sure you're not wearing white, and thoroughly squeeze pomegranate, crushing its seeds into a bowl.

Strain pomegranate juice into a saucepan through a fine mesh sieve, crushing the seeds with a potato masher.

Stir in caster sugar and bring to a simmer over a medium flame, stirring until sugar is completely dissolved.

Then, reduce heat to low, and simmer, about 5 minutes until the syrup just thickens.

Pour Grenadine into a sterelised glass bottle. Once opened, keep in the refrigerator, three weeks to a month.

Use Grenadine in cocktails, or top with plain or sparkling water for a nostalgic drink!

#Recipe #Drink #Drink recipe #Grenadine #Grenadine Syrup #Homemade Grenadine #Homemade Grenadine Syrup #Pomegranate #Pomegranate Juice #Fresh Pomegranate Juice #Sugar #Caster Sugar #Quick recipe #Easy recipe #5 Ingredients or Less #Syrup #Syrup recipe #Coulis Sauce and Syrup

[morethansalad]

Kiwi Coulis (Easy & Vegan)

#vegan #desserts #coulis #kiwi #maple syrup #mint #limes #sauces

[detesdixdoigts]

Sauces and Condiments - Quick Blackberry Coulis Recipe

A delicious, uncooked puree made from fresh fruit is called a coulis. This blackberry coulis is delicious with yogurt, ice cream, or even as a syrup!

#blackberry #syrup #drain blackberries #coulis #yogurt

[chemicaltech]

Fruit Coulis Market May Set Epic Growth Story |Dirafrost (Belgium), Les vergers Boiron (France), LaFruitièredu Val Evel (France), Kabako Gruppe (Poland), FRUITS ROUGES

I don't have access to real-time data or information beyond my last knowledge update in January 2022. Therefore, I cannot provide current market data or trends specific to the "Fruit Coulis Market" beyond that date.

A fruit coulis is a versatile sauce or puree made from various fruits, often used as a topping or accompaniment for desserts, pastries, and other dishes. The market for fruit coulis can vary depending on factors such as consumer preferences, demand for gourmet or artisanal food products, and the availability of different fruits.

Get PDF Sample : https://www.htfmarketintelligence.com/sample-report/europe-fruit-coulis-market

To obtain the latest information on the fruit coulis market, I recommend checking industry reports, market research publications, and news sources. These sources may provide insights into market trends, growth, and opportunities within the fruit coulis industry.

The scope of the fruit coulis market refers to the specific aspects and factors that define the industry and its boundaries. It outlines what is included within the market and what is excluded. The fruit coulis market is a segment of the broader food and beverage industry, and its scope can be described as follows:

Product Range: The fruit coulis market encompasses various fruit-based products, such as purees, sauces, or thick syrups made from a variety of fruits. These products are typically used as toppings, fillings, or ingredients in desserts, pastries, and various dishes.

Types of Fruit: The market includes coulis made from a wide range of fruits, such as berries (strawberries, raspberries, blueberries), citrus fruits (lemons, oranges), tropical fruits (mangoes, passion fruits), and other fruits like apples, pears, and more.

by Application (Food Services, Food Product Manufacturing, Household, )

by Type (Apples and pears, Citrus, Stone fruit, Berries)

The key players profiled in the report are SICOLY (France), Dirafrost (Belgium), Les vergers Boiron (France), LaFruitièredu Val Evel (France), Kabako Gruppe (Poland), FRUITS ROUGES & Co (France), Fruit d?Or (Canada), Tasmanian Gourmet Sauce Co. (Australia), AGRANA (Austria), Leahy-IFP (United States).

[heydaytravelcompany]

New EPCOT Festival Marketplaces Debut Sept. 22, Must-Try Menu Items This Fall

As fall comes around, so do new flavors! Over at Walt Disney World Resort, EPCOT is serving up some tasty delights that will make Guests fall in love. From recently launched to coming soon bites, there is plenty going on over at EPCOT Guests simply have to try. With a variety of different items, from the sweet to the savory and everything in between, there’s something for everyone – and they’re all new! Whether Guests are looking for the recently launched Black Forest Baumkuchen delight at Connections Eatery or a new, refreshing beverage over at Space 220 Restaurant, and, of course, one of the four new Global Marketplaces inspired by the Disney100 celebration opening on Sept. 22, we’ve got it all. Let’s jump into our latest foodie adventure and see what tasty discoveries are to be had at EPCOT this fall! Sweet tooth? Pop into Connections Café and Eatery. Both of these must-try spots recently added some sweet selections to their menus that are sure to become favorite pick-me-ups. Connections Café (Currently available) - Croissant Doughnut with cinnamon sugar Connections Eatery (Currently available)   - Black Forest Baumkuchen Next time at The Land pavilion, be sure to stop by Sunshine Seasons. This quick-service location features the freshest flavors and this fall has become home to five new sweet treats that are as beautiful as they are delicious. Sunshine Seasons (Currently available)  - Key Lime Parfait - Peanut Butter Whoopie Pie - Fruit Tart - Crème Brûlée - Cookies 'n Cream Shake Get ready for a dining location that’s out of this world. Space 220 Restaurant blasts off for a flavorful journey 220 miles above Earth. Today, Sept. 20, marks two years since the first tasty mission took place. To honor this momentous occasion, the restaurant is rolling out plenty of new eats and sips to the menu. Space 220 Restaurant Food Items: - Neptuna Tartare: Sushi grade yellowfin tuna, avocado crema, mango coulis, edamame, wonton crisp, and yuzu dressing - Roasted Asparagus Soup: Jumbo lump crabmeat, roasted poblano and red peppers, citrus chili oil, and crouton - : Slow-roasted 16 oz. pork chop, corn flan, succotash, and spiced applesauce - Pan Roasted Swordfish “Cioppino”: Shrimp, littleneck clams, Prince Edward Island mussels, tomato and fennel seafood broth, and toasted garlic bread - Vanilla Bean Greek Yogurt Parfait: Black sesame crumble, yuzu curd, macerated blackberries, and basil blackberry sauce - Cosmic Cupcake: Chocolate plant-based devil's food cake topped with vanilla frosting and galactic sprinkles (Available on kid’s menu) Beverages: - Starship Lemonade: Butterfly pea flower, lemonade, and Sprite served with a glow cube (Non-alcoholic) - Moon Rocks: Lemon juice, blue cotton candy syrup, Sprite, pineapple juice, and pop rocks (Non-alcoholic) - Solar Flare Sour: Lyre's Agave Blanco Non-alcoholic Tequila, mango, lime juice, grapefruit bitters, and fever tree tonic water (Zero-proof) - Galaxy Spritz: Lagoon Bay Aperitif, lychee liqueur, fresh lemon juice, and prosecco - Black Hole Fashioned: Knob Creek Bourbon Whiskey, demerara syrup, and whiskey barrel-aged bitters - M4RG4R1TA: Espolon Blanco Tequila, watermelon lime sour, and salted lime foam - Illumination: Bacardi Rum, Malibu Caribbean Rum, passion fruit, blood orange, pineapple, lime sour, and passion fruit boba - Saturn 2.0: Bacardi Reserva Ocho Rum, Velvet Falernum Liqueur, orgeat, passion fruit, and lemon juice - Space Age Mule: Tito's Homemade Vodka, fresh carrot juice, mango, lime juice, ginger beer, and chili lime seasoning rim - Command Center: Hendrick’s Gin, St-Germain Elderflower Liqueur, lemon juice, citrus and elderflower foam - Shuttle Crew: Ketel One Botanical Peach & Orange Blossom Vodka, vanilla, tangerine, Red Bull, and tang foam - Gamma Burst: Grey Goose Essences Strawberry & Lemongrass, Midori Melon Liqueur, and strawberry popping pearls The EPCOT International Food & Wine Festival presented by CORKCICLE is in full swing! In just a few short days on Sept. 22, four – yes, four – brand-new Global Marketplaces will be opening. These locations are inspired by the exciting Disney100 celebration and filled with plenty of new delights Guests are going to want to try on their next festival outing. They will be available through the EPCOT International Festival of the Holidays presented by AdventHealth too! Take a peek at what to expect when these locations open. NEW! Wine & Wedge (Available Sept. 22 through Dec. 30) Food Items: - Assorted Artisanal Cheeses and Accompaniments (Emile’s Fromage Montage) - Boursin Fig & Balsamic Soufflé with fig tapenade (Emile’s Fromage Montage) - Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (Emile’s Fromage Montage) - Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port Beverages:  - Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese - Hartley Apple Brandy - Florida Orange Groves Winery Black and Blue Port NEW! Char & Chop (Available Sept. 22 through Dec. 30) Food Items: - Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad - Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta - Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta Beverages:  - Krombacher Pilsner - North Coast Laguna Baja Vienna Lager - Motorworks Brewing Midnight Espresso Coffee Porter - GoGi ‘Birdie’ Pinot Noir - Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey - Beer Flight NEW! Bubbles & Brine  (Available Sept. 22 through Dec. 30) Food Items: - Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon - Jonah Crab Claw Cocktail with stone-ground mustard sauce Beverages:  - Moët & Chandon Impérial - Veuve Clicquot Rosé - Dom Pérignon NEW! Swirled Showcase  (Available starting Sept. 22) Food Items: - Mickey-shaped Liquid Nitro Cake - Soft-serve in a Waffle Cone - Vanilla - Apple-Cinnamon - Salted Caramel - Cream Soda Float with vanilla soft-serve - Fanta Grape Float with vanilla soft-serve Beverages:  - Frozen Apple Pie (Non-alcoholic) - Cinnamon Apple Cider (Non-alcoholic) - 3 Daughters Toasted Coconut Porter - 3 Daughters Toasted Coconut Porter Float with salted-caramel soft-serve - Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve Last, but certainly not least, who doesn’t love a popcorn bucket? Also starting on Sept. 22, EPCOT will be home to the Disney 100 Purple Mickey Mouse Balloon Bucket. Guests will be able to find this purple popcorn pal at the popcorn carts throughout the park. Popcorn Carts Throughout EPCOT (Available starting Sept. 22) - Disney100 Purple Mickey Mouse Balloon Bucket What an exciting time for EPCOT! With so many eats and sips coming, we'll be making several trips out there to try them all. There’s no limit to the tasty fun at Disney Parks. (Note: All offerings are subject to change and availability.) Read the full article

[allwaysfull]

AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port 

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole 

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow:  Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

[nobertsales]

Happy National Fruit Compote Day! Compote (French for “mixture”) is a dessert originating from Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices.   The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins.   Compote can be served either warm or cold.   Some compote variants use dried fruit.   The Culinary Institute of America considers compote to be one of two types of fruit sauce: there’s coulis, made with smooth, pureed fruit and then there’s compote, which is a chunky mixture.   Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. 🍒🍑🍍🥝🍋🥭 #NationalFruitCompoteDay #FoodSales #FoodConsultant #FoodDude #FoodService #Food #FoodServiceSolutions #FoodOfTheDay #NobertSales @NobertSales (at Germantown, Tennessee) https://www.instagram.com/p/CpQZXAZpnJ0/?igshid=NGJjMDIxMWI=

#nationalfruitcompoteday #foodsales #foodconsultant #fooddude #foodservice #food #foodservicesolutions #foodoftheday #nobertsales

[smhalltheurlsaretaken]

Bold of you to assume we won't eat gravy or tomato sauce straight up with a spoon

... ALRIGHT, I would eat carbonara with a spoon too (if that even counts as a sauce? It's more like half of the dish anyway). But I maintain that there is NO REASON to call plain mashed apples *applesauce*

What's it even accompanying? Your bowl? Compote is a desert or part of an afternoon snack, not a sauce. If it can reasonably be stuffed in a French pastry (which it can, we call those friands aux pommes and it's *delicious*) then it has very little business being called a sauce.

...

I just remembered that you people call coulis (that juice/syrup thingy you put on sundaes) chocolate sauce. Alright, so, you're weird. But that's still sort of an elaborate thing onto itself. Plain mashed apples that you eat without anything else are not sauce.

#ask #anonymous #this is getting out of hand xD

[erwoodhotonthestove]

Poached Quince with Syrup

This version of poached quince aims to retain the natural colour and flavour of quince (the previous recipe, using red wine, significantly alters both). This approach means that you can separate the syrup for use as a sauce, and the flesh for use either in a savoury dish (such as braised veal) or in a sweet tart. A good demonstration of the versatility of quince.

quinces (as many as you like)

castor sugar - about 2/3 the weight of the quinces

star anise (one, or two if you have 3 or more quinces)

1 cinnamon stick

2 whole cloves

1 lemon, cut into thick chunks

1 vanilla bean (or essence)

First put some water into a pot and heat it gently. Add the lemon chunks and the spices.

Peel the quinces and add the peelings to the pot. Cut each quince into quarters leaving the core and seeds intact. Put these into the water in the pot and add extra water so that water covers all the ingredients. Quinces start to brown quickly after being cut or peeled, and adding them to the water, acidulated by the lemon, stops this discolouration.

Cover the pot and simmer gently for about 2 hours. Let the pot cool then remove the quince quarters to a separate bowl. Strain the remaining contents of the pot to separate the syrup from the trimmings and spices. Discard the trimmings and spices.

Trim the core and seeds from the quince quarters (its easy to do when they are cooked). Save the poaching syrup and the quince quarters together in the fridge - they will keep like this for weeks.

Serve quarters, either cold or warmed, with some syrup and fresh cream (thick or whipped) for a simple dessert. Or serve quince tarts (separate recipe).

The syrup can be concentrated (by reduction) to create a lovely sauce for any dessert - use it as you would a coulis.

The flesh works well in savoury dishes too - see separate recipe for Braised Veal or Beef with Quince.

Credit: "Paramount Deserts” by Christine Manfield, Viking, Melbourne, 1997, pages 9 and 11.

#quince #poaching

[witch-of-orchids]

Ostara Recipes Masterpost

Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!

Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!

Main Dishes

Ostara Risotto

Ostara Lamb Stew

Ostara Deviled Eggs

Asparagus and Black Bean Salad

Purple Pickled Eggs

Paella Mixta- Mixed Paella

Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich

Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt

Huevos Pocados con Espinacas- Poached Eggs with Spinach

Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado

Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad

Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro

Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary

Lemony Cream Cheese Pancakes with Blueberries

Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs

Omlety z jagodami- Omelets with Blueberries

Barszcz wiosenny z awokado- Borscht with Avocado

Вкуснейшая баранина- Delicious Lamb

Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart

Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup

Artichauts à la Romaine- Roman Artichokes

Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew

Sztrapacska, Strapačky, Haluska, Halušky

Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs

Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices

Spargel mit Kartoffelschnee- Asparagus with Potato Snow

Gemüse-Pfannkuchen- Vegetable Pancakes

Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork

Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup

Spargelcremesuppe- White Asparagus Cream Soup

Sieben Kräutersuppe- Seven Herb Soup

Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce

Ghormeh Sabzi

Thai Green Curry with Beef and Eggplant

Ayam Masak Merah- Spicy Tomato Chicken

春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken

豚の角煮 クローブ風味- Braised Pork with Cloves

Soba Noodle Salad

春季养生汤- Healthy Spring Soup

蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup

翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps

달래된장찌개- Soybean Paste Soup

쑥전- Mugwort Pancakes

닭고기 쌀국수- Chicken and Rice Noodle Soup

Lamb and Fava Beans Stir Fry

Bulgogi Spring Rolls with Sweet Ssamjang Sauce

Classic Borscht

Buckwheat Crêpes

French Spring Soup

Red Snapper en Papillote

Brioche French Toast With Lemon Curd and Strawberry Compote

Rosemary Roasted Lamb

Irish Stew Pie

Raddish Toast with Chive Butter

Roasted Beet, Leek, and Onion Quiche

Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta

Drinks

Ostara Lavender Lemonade

Fruit Citrus Floats

Smoothie de Morango- Strawberry Smoothie

Milk-shake aux Fraises- Strawberry Milkshake

Violet Tea

Lavender Lemonade

Strawberry Lemonade

Iced Hibiscus Latte

Elderflower Cordial

Flower Sun Tea

Dandelion Mead (Dandelion Wine Made with Honey)

Condiments/Sides

Perfect Bread

Confiture d'Oranges Amères- Bitter Orange Jam

Mermelada de Ciruelas- Plum Jam

Crema de Naranja con Canela- Orange Cream with Cinnamon

Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone

Abacaxi em Calda- Pineapple in Syrup

Tartine Bakery’s Lemon Cream

Purée d'Artichauts- Artichoke Puree

Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce

えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread

いちごジャム- Strawberry Jam

Chinese Tea Eggs

Easy Classic French Spinach Soufflé

Buttermilk Bread Recipe

Challah Ostara Bread

Grapefruit Blossom Pot de Creme

Lilac Infused Honey

Flower and Herb Butter

Homemade Chive Blossom Vinegar

Saffron and Cardamom Milk Bread

Honeysuckle Jelly

Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Candied Rose Petals

Orange Honey Butter

Wild Rose Infused Honey

Blackberry Butter

Lemonbalm Simple Syrup

Desserts

Cakes and Pies

Salted Honey Pie

Ostara Honey Cakes

Ostara Passion Cake

Framboisier Express- Raspberry Express

2. Tarte Rápida de Manga- Quick Mango Pie

Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling

Pay de Pera con Limón- Pear Pie with Lemon

Meyer Lemon Cheesecake with Biscoff Crust

Tahini Mousse Pie

Десерт с пролетно настроение- Spring Mood Dessert

Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)

Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit

Torcik jabłkowy- Apple Cake

Tort owocowy na zimno- Cold Fruit Cake

Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino

Весенний ягодный пирог- Spring Berry Cake

Gâteau Saint-Honoré

Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie

Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie

Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis

Grandma’s Lemon Meringue Pie

Gâteau Manqué aux Prunes- Missed Plum Cake

Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake

Lemon Lavender Ostara Cake

Tarte à la Raisinée- Swiss Raisin Pie

Orange Polenta Cake

Moist Semolina Cake Soaked with Wild Rose Syrup

Lemon Drizzle Cake

Balsamic Cherry and Amaretto Pie

Cherry Blossom Cake

Lemon Buttermilk Pound Cake with Pansies

Rhubarb Strawberry Pistachio Cake

Stem Ginger Cheesecake with Rhubarb

Citrus Tree Cake

Earl Grey Blood Orange and Cardamom Chiffon Cake

Ostara Honey Cake

Italian Lemon Olive Oil Cake with Berries

Fluffy Lemon Rosemary Creamcheese Frosting

Cookies, Bars, Shortbread, Scones

Ostara Sugar Cookies

Sablé Breton aux Fraises- Breton Shortbread with Strawberries

Lilac Scones with Rhubarb Curd

Vanilla Rose Shortbread Cookies

Lavender Shortbread Cookies

Violet Lemonade Tea Cake Cookies

Muffins and Cupcakes

Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins

Macarons

Violet Macarons with Violet and Vanilla Bean Buttercream

Pudding/Jelly/Posset

Warm and Gooey Citrus Pudding

Gelatina de Café con Leche- Coffee Jelly with Milk

Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows

Elderflower Lemon and Honey Jelly

Candy Apple Jelly

Lime Jelly

Blood Orange Posset

Lavender Honey Posset

Ice cream and Sorbet

Glace mûre-lavande- Ripe Lavender Ice cream

Ice Cream Kolachkes

Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse

Sorbet aux Clémentines- Clementine Sorbet

Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet

Elegant Fig Sorbet

Honey Lavender Ice Cream

Beet Raspberry Rose Sorbet

Blueberry Basil Icecream

Grapefruit and Campari Sorbet

Lavender Lemon Ice Cream

Donuts

두부도넛- Tofu Donuts

Floral Donuts with Blood Orange and Lemon Ginger Drizzle

Fudge

Cinnamon Rose Cacao Fudge

Cardamom White Chocolate Bark with Pistachio, Rose, and Gold

Lavender Fudge

Peanut Butter Fudge

Lemon Fudge

Custards

Mango Custard

Tarts

Lemon Violet Tarts

Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts

Cindy Mushet's Italian Jam Shortbread Tart

Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts

Strawberry Almond and Thyme Tarts

Rhubarb Frangipane Tart

Rhubarb adn Grand Marnier Tart

Bread

Lemon Dessert Bread

Strawberry Poppyseed Hokkaido Milk Buns

Soufflés

Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé

Soufflés Passion et Sacristains

Other

Thiakry à la Mangue- Mango Thiakry

Postre de Tapioca con Mango- Tapioca Dessert with Mango

Mil-folhas de Morango- Strawberry Millefeuille

Tiramisu de Morango- Strawberry Tiramisu

Gubana

Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille

Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit

Paskha

Orange Blossom Water Roasted Rhubarb, Labneh and Honey

Vegan+

Main Courses

Stuf

Drinks

Condiments/Sides

Dessert

Cookies, Shortbread

Floral Vegan Shortbread

Cakes

Vegan Pineapple, Lime, and Ginger Cake

Lists of Recipes

Hungarian Easter Recipes

List of general Ostara Foods

Ostara Food Recipes

Ostara Recipes for a Pagan Soul

Greenhaven Pagan Ostara Recipes

More Ostara Recipes

Ostara Feast Recipes!

Heron’s Ostara Recipes

Ostara Bread Recipes

Honeysuckle Recipes

#Ostara #Easter #Eostre #Ostara recipes #Ostara recipe #Ostara food #Ostara Foods #Sabbat #Sabbats #Witchcraft #Witch #Witches of tumblr #Witch community #Witchy #Witch recipe #witch holidays

[askwhatsforlunch]

No Waste Tip: Ginger and Lemon Quince Syrup

After poaching a beautifully soft Quince, to serve with blue cheese or ice cream; you will have a fragrant and lovely pink liquid leftover in your saucepan. Do not throw it away, it will make a superb syrup to mix into festive cocktails!

Heat Ginger and Lemon Quince Poaching liquid over medium-high heat and bring to a rolling boil. Boil rapidly, for about 3 minutes, then, reduce heat to medium. Simmer, about ten minutes, until slightly thickened.

Strain hot Ginger and Lemon Quince Syrup --you should have about 350 millilitres/1 1/2 cup-- into a sterelised glass bottle or jar. Close tightly with the lid.

The Ginger and Lemon Quince Syrup will keep, about a month in the refrigerator. 

#Recipe #Drink #Drink recipe #Ginger and Lemon Quince Syrup #Ginger and Lemon Quince Syrup recipe #Quince Syrup #Quince Syrup recipe #Syrup #Syrup recipe #Sauce Coulis and Syrup #Quince #Fresh Quince #Poached Quince #Lemon #Ginger #No Waste #No Waste Tip #No Waste Tips #No Waste recipe #Cooking Baking and No Waste Tips #Easy recipe #Quick recipe

[exoticsbatchofcookies]

Tropical’s Cookie Run OC’s Masterlist

Cookies

Taffy Cookie

Spearmint Taffy Cookie

Sea Krait Cookie

Sleepwalker Cookie

Queen Honey Cookie

Creamsicle Float Cookie

Bermagot Cookie

Fruit Punch Cookie

Malted Milk Cookie

Root Beer Rollerblade Cookie

Tiramisu Cookie

Melonpan Cookie

Starfruit Cookie

Dragonfruit Cookie

Firefly Cookie

Paper Wasp Cookie

Flan Cookie

Red Velvet Choco Cookie

Elasticity Cookie

Pit Viper Cookie

Pufferfish Cookie

Green Apple Fanta Cookie

Red Hot Cinnamon Taffy Cookie

Mango Cookie

Beaver Tail Cookie

Cosmic Brownie Cookie

Banana Fudge Cookie

Eclair Cookie

Frozen Hoagie Cookie

Sorbet Cookie

Quad Choco Cookie

Galaxy Warrior Cookie

Almond Ricotta Cookie

Mime Cookie

Sea Anemone Cookie

Lychee Cookie

Boba Tea Cookie

Amaranth Cookie

Spider Crab Cookie

Ice Cream Taco Cookie

Caramel Mint Cookie

Red Licorice Cookie

Ringmaster Cookie

Caramel Banana Cookie

Malware Cookie

Guardian Earth Cookie

Great Horned Owl Cookie

Burrito Cookie

Libra Cookie

Rooster Cookie

Lobster Roll Cookie

Rocky Road Cookie

Electric Eel Cookie

Coconut Cookie

Tonkatsu Sauce Cookie

Profiterole Cookie

Sidewinder Cookie

Horned Adder Cookie

Football Cookie

Ice Pop Cookie

Astronaut Cookie

Peanut Butter Cookie

Bengal Tiger Cookie

Scarab Beetle Cookie

Charcoal Cookie

Rokurokubi Cookie

Rubberhose Cookie

Dango Cookie

Dynamite Roll Cookie

Tempura Cookie

Tailor Cookie

Dragonfly Cookie

Paradise Punch Cookie

Thorny Devil Cookie

Cinnamon Roll Cookie

Buffalo Wing Cookie

S'mores Parfait Cookie

Durian Cookie

Milk Choco Cookie

Takoyaki Cookie

Sugar Skull Cookie

Nurse Cookie

Candy Apple Cookie

Puff Adder Cookie

Ring Pop Cookie

Cookie Dough Cookie

Thresher Shark Cookie

Scarlet Macaw Cookie

Gum Cookie

Key Lime Cookie

Harpy Cookie

Mississippi Mud Cookie

Turtle Cookie

Salted Caramel Cookie

Arctic Wolf Cookie

Red Fox Cookie

Candy Corn Cookie

Ramen Cookie

Weeping Willow Cookie

Macadamia Nut Cookie

Halo-Halo Cookie

Red Cookie

Ginger Ale Cookie

Pumpkin Spice Cookie

Black Forest Cookie

Cookie N Cream Cookie

Dirt Cake Cookie

Matador Cookie

Atemoya Dragon Cookie

Alien Cookie

Selkie Cookie

Acorn Cookie

Green Tea Cookie

Choco Mousse Cookie

Strawberry Limeade Cookie

Pineapple Sundae Cookie

Walnut Caramel Cookie

Peacock Spider Cookie

Black Sable Mitt Cookie

Konpeito Cookie

Tarantula Cookie

Turnip Cookie

Pop Rock Cookie

Pina Colada Cookie

Bluefin Tuna Cookie

Bomb Pop Cookie

Maple Syrup Cookie

Fea's Viper Cookie

Cruller Cookie

Blue Heron Cookie

Black Tea Cookie

Ghost Pepper Cookie

Dingo Cookie

Brigaderio Cookie

Plum Wine Mochi Cookie

Rum Cookie

Pink Lemonade Cookie

Golden Rose Cookie

Tapioca Cookie

Mitten Crab Cookie

Neanderthal Cookie

Virus Cookie

S'Mores Taffy Cookie

Atomic Fireball Cookie

Glass Candy Cookie

Brick Cookie (Candy Brix Cookie)

Firefighter Cookie (Jalapeno)

Tabby Kitty Cookie

Coulis Cookie

Habanero Cookie

Neapolitan Cookie

Nectarine Cookie

Swiss Cheese Cookie

Orange Vanilla Cola Cookie

Pralines N Cream Cookie

Horchata Cookie

Vanilla Coke Cookie

Caviar Cookie

Flamenco Cookie

Bear Claws Cookie

Hermit Crab Cookie

Miami Vice Cookie

Mudslide Cookie

Vulture Cookie

Mimic Octopus Cookie (Beige and Brown Choco Flavor)

Panna Cotta Cookie

Tree Frog Cookie

Loggerhead Cookie

Burrowing Owl Cookie

Bamboo Cookie

Choco Toffee Cookie

Swiss Roll Cookie

Raspberry Meringue Cookie

Brownie Oreo Cookie (Cookiesona)

Rattlesnake Cookie

Moose Track Cookie

Totem Pole Cookie

Rose Creme Cookie

Peppermint Bark Cookie

Frosted Cupcake Cookie

Thin Mint Frappe Cookie

Pinata Cookie

Pegasus Cream Cookie

Swan Cookie

Glacier Spirit Cookie

Cormorant Cookie

California Quail Cookie

Dulce de Leche Cookie

Blue Choco Cookie

Irish Coffee Cookie

Lemon Cream Taffy Cookie

Garlic Cookie

Bushwacker Cookie

Texas Toast Cookie

Condor Cookie

Strawberry Shortcake Cookie

Mangosteen Cookie

Mountain Dew Cookie

Caramel Swirl Taffy Cookie

Popping Candy Cookie

Strawberry Souffle Cookie

Fairy Bread Cookie

Slushie Cookie

Shortbread Cookie

Choco Crossiant Cookie

Citron Cookie

Gecko Cookie

Mandarian Wyvern Cookie

Venus Flytrap Cookie

Ackee Dragon Cookie

Kiwano Wyvern Cookie

Magpie Cookie

Jiangshi Cookie

Carolina Reaper Dragon Cookie

Shropshire Cookie

Fashionista Cookie

Annatto Dragon Cookie

Coyote Cookie

Chestnut Pocky Cookie

Jolly Rancher Cookie

Choco Twisted Doughnut

Jelly Filled Doughnut

Chupacabra Cookie

Manticore Cookie

Thunder King Cookie

A La Mode Cookie

Funnel Cake Cookie

Coffee Jelly Cookie

Graffiti Cookie

Zinger Cookie

Mule Ox Cookie

Speed Cookie

Ragdoll Cookie

Chef Cookie

Cloudberry Cookie

Banana Split Cookie

Cream Champagne Cookie

Midnight Compass Cookie

Watermelon Cookie

Shrimp Cookie

Ube Roll Cookie

Spaghetti Cookie

Moonlight Cactus Cookie

Velociraptor Cookie

Leek Cookie

Sylph Cookie

Griffin Cookie

Sourdough Cookie

Choco Brioche Cookie

Funfetti Cookie

Succubus Cookie

Green Velvet Cookie  

Vodka Cookie  

Elongated Cookie  

Thor Cookie

Elemental Guardian Cookie

You can ask them question or RP with them. Most of their design are made by me, but the other hasn’t get their designs yet.

#cookie run ocs #cookie wars oc #cookie run #masterlist

[myfreakinkitchen]

Homemade Apple Oatmeal Muffins, Full of vitamins and fiber perfect for breakfast. With a splash of raspberry coulis (Syrup/Sauce) a perfect dessert. OMG Yess!

#Myfreakinkitchen #gourmetfreakinit #LPCCglobal #Cooking

[amarauder]

0.1 madame pamplemousse and her incredible edibles

sincerely, the blue and silver gryffindor

a princess of magic installment 

draco malfoy x reader

In the city of Paris, on the banks of the river, tucked away from the main street down a narrow, winding alley, there is a shop. A small, rather shabby-looking shop with faded paintwork, a dusty awning and dark, smoky windows. The sign above the door reads 'Edibles', as it is a food shop selling all kinds of rare and exotic delicacies. But they are not just rare and they are not just exotic, for this shop belongs to Madame Pamplemousse, and she sells the strangest, the rarest, the most delicious, the most extraordinary, the most incredible-tasting edibles in all the world.

Inside, the shop is cool and musty-smelling, lit only by candlelight. In the flickering shadows, great bunches of sausages and dried herbs, strings of garlic and chilli peppers, and giant salted meats hang from the ceiling. Rows of cheeses are laid out on beds of dark green leaves and all around there are shelves winding up to the ceiling, crammed with bottles and strangely shaped jars.

But look closer and you'll find these aren't just plain sausages, they're sausages of Bison and Black Pepper, Wild Boar and Red Wine, and Minotaur Salami with Sage and Wild Thyme. Among the dried meats there are Salt-Cured Raptor Tails, Pterodactyl Bacon, Smoked Sabre-Toothed Tiger and Rolled Tyrannosaurus Rex Tongue. The cheeses are of an unimaginable smelliness, some dating back to the medieval times, and each of the pots and jars have their contents written in fine, purple letters: Scorpion Tails in Smoked Garlic Oil, Crocodile Kidneys in Blueberry Wine, Cobra Barins in Black Butter, Roast Piranha with Raspberry Coulis, Electric Eel Pâté with Garlic and Prunes, Great White Shark Fin in Banana Liquor and Giant Squid Tentacle in Jasmine-Scented Jelly.

Underneath the shop, down a winding spiral staircase, at the end of a long, dark corridor, there is a door. A sorr that is forever kept locked. For it is behind this door that Madame Pamplemousse cooks her rarest delicacy sold in the tiniest little jar with a label upon which nothing is written. The label is blank and the ingredients are a secret, since it is the single most delicious, the most extraordinary, the most incredible-tasting edible of them all.

But even though Madame Pamplemousse sells the most-delicious food ever tasted, her shop is by no means famous in the city of Paris. And nor would she ever want it to be. For she makes enough to get by and is happy each day to awake at dawn, drink a small black coffee and open up her shop, serving her customers and meeting her suppliers. And come sundown she likes nothing better than to sit on her balcony above the rooftops with her cat, Camembert, discussing the day's events over a bottle of Violet-Petal Wine.

Camembert was a stray that had wandered in off the streets that had wandered in off the streets one night after a particularly vicious encounter with a pack of Siamese. During the fight, Camembert had lost one of his eyes, but this was nothing compared to what happened to the Siamese.

Suffice to say, he had since become known as a cat you don't mess with. From the first, he and Madame Pamplemousse had taken an instant liking to each other, and they lived together in perfect harmony, even though he would sometimes upset the customers by threatening to bite the ones he didn't like.

One person Camembert disliked intensely was a big pig-like man called Monsieur Lard. Lard ran a restaurant in the center of the city-a big, flashy restaurant called the Squealing Pig. The problem with the restaurant was that although Lard thought his cooking some of the finest in Paris, it was, in fact, absolutely revolting. Whatever he cooked either turned out too greasy, or too sugary, or too fatty. The other problem was that Lard used to treat his customers in a way that was even greasier than his cuisine. On one occasion, to impress a Hollywood film star who had dropped by for a light lunch, he served up a whole baby lamb deep-fried in batter and smothered in orange syrup, which had the unfortunate consequence of making the film star violently sick.

Monsieur Lard had a team of chefs working in his kitchen, many of them were excellent, but only a fool would dare criticize Lard's very own 'Specialities of the House'. For Lard's only real talent was to make people afraid of him. Experienced cooks, who had worked in some of the best and busiest kitchens in Paris, wobbled like jellies and began dropping things the moment Lard entered the room. Even the restaurant's Head Chef, once a talented cook, had been reduced to a quivering wreck after years of Lard's bullying and from being forced to prepare such revolting recipes as Pig's Ear Pizza, Kidney Burger with Double Cream, Offal, and Seafood Sausages or Crab Ravioli in a Warm White Chocolate Sauce.

By far the best chef at the Squealing Pig was, in fact, Lard's niece, a girl called Y/N. Y/N was sent by her parents each summer to stay with her 'big jolly uncle'. When she told them her uncle was not really jolly but a greedy, fat bully, her Mother nearly fainted and her Father told her not to be so selfish. So ever since, while they went off on Safari or a Round-the-World Cruise, she would be sent to work in the Kitchens of the Squealing Pig. This usually involved doing a lot of smiling. Lard was obsessed with smiling. Everyone-the waiters, the waitresses, the cooks and even the cleaners behind the giant kitchen doors-was required to smile at all times.

The resturant actually did quite well from the rich tourists and passer-by, who assumed the food has to be good since it was so expensive. And apart from Lard's Specialties, it was all quite palatable. However, this wasn't enough for Monsieur Lard. More than anything he wanted to become famous. He wanted to be recognised as a great chef.

Sadly for him, this wasn't going to happen. Probably because he was actually known as the worst chef the world has ever known. And the harder he tried, the more repulsive and ridiculous his cooking became. Until one day he made a remarkable discovery, and that discovery was due entirely to Y/N, his niece.

master masterlist 

sincerely, the blue and silver gryffindor masterlist

#draco malfoy x reader #a princess of magic book #sincerely the blue and silver gryffindor

[ascottparceventcentre]

New year eve 2022 at Toronto, Ontario.

NYE BLACK-TIE MASQUARADE 2022 

RESERVE YOUR TABLE NOW! 

$175 per guest All-Inclusive. 

21+ Event. 7:00pm-1:30am.

Address: 2839 Rutherford Road, Vaughan, Ontario L4K 2N7

Call: [phone]

3 COURSE PLATED DINNER. Basket of Specialty Bread per table. 

ASCOTT PARC PREMIUM RESERVE OPEN BAR: Prosecco Station with Fresh Berries. Premium liquors, liqueurs, imported beer, red & white wine per table, midnight champagne toast.

PREMIUM ANTIPASTO BAR WITH PREMIUM SEAFOOD

PASTA Pappardelle in a Tomato Basil Sauce, Penne Alla Vodka, Orecchiette with Rapini & Sausage.

ENTRÉE 10. oz. French Cut Veal Chop in a wine reduction sauce topped with Sautéed Mushrooms & Crispy Onion Ring, Topped with 2 Jumbo Black Tiger Shrimps. Vegetarian Option: Premium Vegetable Tower. All Entrees are served with Roasted Herbed Potatoes & Seasonal Vegetables.

DESSERT Baked Warm Apple Blossom topped with French Vanilla Ice Cream, drizzled with caramel sauce. Coffee/Tea/Espresso Service.

LATE NIGHT LIVE WAFFLE STATION Freshly made Waffles with fruit, berries, Nutella, whipped cream, ice cream, coulis and syrups.

MINI SLIDERS & POUTINE STATION Mini beef burgers with a selection of condiments. Regular & sweet potato fries with a selection of toppings to include gravy, cheese curds, sour cream, green onions & chili oil.

FOR THE RIDE HOME: Assorted Potato Chips to be displayed for guests to choose their favourite flavour and bottled water to go.

More detail: https://ascottparc.com/upcoming-events

#new year #newyear2022 #newyeartoronto #new year celebration #new year event #new year eve 2022

[familycuisinee]

how to make dessert sauces for decorating plates

<p>Dessert sauces can be drizzled on top or used to make a plated dessert look more interesting. Find out what kinds of plating sauces you can make and impress your guests by elevating your dessert to the next level. </p> <h3>Why should I plate with dessert sauces?</h3> <p>Sauces are an easy way to dress up your main item. They can influence both the taste and look of your plate. They can brighten up the appearance of an otherwise drab main item. </p> <p>For example, my post on plating tips explains how I turned a simple slice of Meyer lemon pound cake into a beautiful plated dessert by adding a sauce and garnish.</p> <p>There is one thing to be aware of when using a sauce. While it's tempting to choose a bright color for contrast, it's essential to make sure the flavor pairs well with the main item. No matter how cool it may look, I wouldn't want a bright green kiwi sauce mixing in with say a caramel flavored pie.</p> <h3>How can I make dessert sauces?</h3> <p>I've chosen four types to introduce that are fairly quick and easy to make.</p> <figure><img src="https://ift.tt/3AQQO6l" alt="" /></figure> <p>Creams...A basic creme anglaise can be flavored in a variety of ways such as with spices, herbs, coffee, nuts, or fruits. The basic cream is made by mixing yolks and sugar into heated milk and cream until it becomes thick.</p> <figure><img src="https://ift.tt/3FOFuLT" alt="" /></figure> <p>Chocolate familycuisine.netolate can easily be turned into a sauce by melting it and combining it with milk, cream, and butter. You can use dark, milk or white chocolate. You can also just melt pure chocolate and draw outlines with it and fill the shapes with a sauce as shown above.</p> <figure><img src="https://ift.tt/3ALBGHB" alt="" /></figure> <p>Caramel familycuisine.net sauce is made by caramelizing sugar and then adding cream and butter. Adding a little but of corn syrup keeps it soft and prevents crystallization.</p> <p>Fruit Coulis. A coulis is a thickened puree. Fruit purees offer a lot of flavor and there is a lot of color to choose from. Blend fresh fruit and then strain out the seeds and fibers by pressing it through a sieve. Sweeten it by stirring in confectioner's sugar and enhance with a liquor flavoring if you like. </p> <p>Raspberry sauce is one I use often because it's easy to make, bright and pairs well with chocolate, my favorite kind of dessert.</p> <figure><img src="https://ift.tt/3p4RD9t" alt="" /></figure> <h3>How should I store the dessert sauces until serving time?</h3> <p>None of these sauces take much time to actually make and are all fairly simple to prepare. You can prepare them in advance and store them in the refrigerator. If they become too thick to use, you just need to warm them slightly.</p> <p> I like to make and store them in these bottles until I'm ready to serve my guests. Squeeze bottles with smaller tips would work even better so you can control the flow when making a design.</p> <p>Not ready to create your own pretty plates? Save this information now and PIN it for later!SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave</p> source https://familycuisine.net/how-to-make-dessert-sauces-for-decorating-plates/

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