#Walnut Pear Sour Cream Coffee Cake
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Black Butler manga foods/drinks
I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7
Book 1
breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea
horribly salty lemonade
dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille
dessert: orchard fruit cake with pears, plums, and blackberries
dessert: deep-dish apple raisin pie
milk
Book 2
assam tea
afternoon tea: keemun and summer pudding of currants and other berries
lunch: stuffed cabbage and minted potato salad
chocolate
earl grey
afternoon tea: cornmeal cake of pears and blackberries
salty rosehip herbal tea
Book 3
hot milk with honey or brandy
peeled apple
assam tea with milk
oranges with shalimar tea
steak and kidney pie and salmon sandwiches
messy birthday cake and donburi
strawberry-decorated birthday cake
Book 4
fish
chai with ginger
breakfast: shrimp curry and French toast with ginger
mackerel with gooseberry sauce and cottage pie
Book 5
British-style Bengali chicken curry
chicken curry
afternoon snack: gateau au chocolat
beef curry
blue lobster with seven curries
curry bun
assam tea
white darjeeling tea
champagne
sushi
Book 6
Christmas pudding
cookies shaped like bones
fish and chips, meat pies, bread
Book 7
rice porridge
dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce
Book 8
oranges
afternoon tea: chocolate macarons with fruits and three-berry shortcake
Book 9
custard cream puffs
red wine
white wine
brunch: herring pie and spinach quiche
dinner: curry, and chopped vegetables for an appetizer
Book 10
dinner: soybean hamburg steaks
Book 11
elevenses: darjeeling tea and petits fours
tonkatsu, shougayaki, tonjiru, tonshabu, yakiton
Book 12
cake with strawberries on top
Book 13
spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes)
warm milk with honey
Book 14
watered-down darjeeling tea
darjeeling tea
dinner: roast duck and gateau chocolat
Book 15
golden syrup sponge pudding
tea cakes
lemon myrtle souffle glace with milk tea
Book 16
lunch: beef mince pie
Book 17
dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding
Book 18
chicken pie
coffee and walnut cake
Book 19
ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream)
evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea
ceylon tea
Book 22
earl grey tea with orange almond cake and berry tarts
Book 23
smoked salmon
sandesh (milk sweets)
Book 24
soft licorice candy
apples
Book 25
berry-filled pudding
fish and chips and steak and ale pie
gulab jamun (fried balls of dough drenched in syrup)
Book 29
kidney pie, fish and chips, and ale
wild-hare pie
tapioca steak
Book 30
nilgiri tea
breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly
chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter
oolong tea
Book 31
candy cigarettes
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hello!!! would you mind recommending things for a messenger who was very busy, but eventually learned to take it slow? i really love pastries!!!
Hello!
Here are some pastries for you, if you’d like a more narrowed suggestion for specific flavors or ingredients you can send in another request using this guide. ^^
Glazed Pear and Sour Cream Buns
Salty Nocino Walnut Pie
Nectarine and Orange Custard Croissant Cakes
Matcha Cruffins
Maple Cream Tart
Sweet & Salty Pretzel Tart with Chocolate Ganache and Peanut Butter Swirl
Almond Creme & Pear Tart
Pecan Pie Bars
Thanks for the request! ♥
If you enjoy my content, please help support this blog by purchasing a tarot reading here!
Or get a free monthly reading by buying me a coffee!
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ALKALINE FOODS
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens
ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame
ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon
ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder
ALKALIZING SWEETENERS
Stevia
ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari
ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices
ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14
Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.
Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
ACIDIC FOODS
ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**
ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat
ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans
ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk
ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts
ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison
ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar
ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine
ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar
ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco
ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4
** These foods leave an alkaline ash but have an acidifying effect on the body.
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Walnut Pear Sour Cream Coffee Cake
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ATKINS DIET - LADY’s CHOICE for a SLENDER SHAPE
As a woman, I always want to keep my body in good shape. Unfortunately, these days I was so busy with studying and working so my dining times were unstable and dinners often had lately at night (9:00 -10:00pm). As a result, I gained weight slightly, especially my belly had accumulated rather thick fat. Therefore, I decided to try Atkins Diet aim to control my weight within 7 days. The Atkins Diet is a well-known low-carbohydrate eating plan was designed by the cardiologist Robert C. Atkins in the years 1960s. This diet limits carbohydrate and encourage protein and fat.
A standard Atkins includes four phases of diet:
· Phase 1 (induction): daily carbohydrate consumption limited under 20g within 2 weeks. High-fat, high protein and low-carb vegetable should be eaten in meals.
· Phase 2 (balancing): gradually supplement nuts, low-carb vegetable and some fruits in meals.
· Phase 3 (fine-tuning): once dieters are close to their desired weight, more carb can be add into meals to slow down weight loss.
· Phase 4 (maintenance): at this period, eaters can enjoy more beneficial carbohydrates with toleration of body without weight regaining.
Nevertheless, it is impossible for me to follow these complex procedures, therefore I have obeyed basic requirements of this diet: Foods to avoid vs. Foods to eat as well as some of acceptable beverages as below guideline:
*Food to avoid:
1. Sugar: Soft drinks, fruit juices, cakes, candy, ice cream, etc.
2. Grains: Wheat, spelt, rye, barley, rice.
3. Vegetable oils: Soybean oil, corn oil, cottonseed oil, canola oil and a few others.
4. Trans fats: Usually found in processed foods with the word "hydrogenated" on the ingredients list.
5. "Diet" and "low-fat" foods: These are usually very high in sugar.
6. High-carb vegetables: Carrots, turnips, etc (induction only).
7. High-carb fruits: Bananas, apples, oranges, pears, grapes (induction only).
8. Starches: Potatoes, sweet potatoes (induction only).
9. Legumes: Lentils, beans, chickpeas, etc. (induction only).
*Food to eat:
1. Meats: Beef, pork, lamb, chicken, bacon and others.
Fatty fish and seafood: Salmon, trout, sardines, etc.
Eggs: The healthiest eggs are omega-3 enriched or pastured.
Low-carb vegetables: Kale, spinach, broccoli, asparagus and others.
Full-fat dairy: Butter, cheese, cream, full-fat yogurt.
Nuts and seeds: Almonds, macadamia nuts, walnuts, sunflower seeds, etc.
Healthy fats: Extra virgin olive oil, coconut oil, avocados and avocado oil.
*Beverages
1. Water: As always, water should be your go-to beverage.
Coffee: Many studies show that coffee is high in antioxidants and quite healthy.
Green tea: A very healthy beverage.
(Healthline, Kris Gunnars, 2018)
As the guideline, primarily grains (like wheat, rice) and high-sugar content vegetables/ fruits are prohibited in Atkins meals. This is definitely a huge challenge to me because rice is consumed every day in Asian cuisine, I must say it is vital ingredient account 60% in our meals portion as it provides half of energy source for one shot of dining. If we do not have rice, bread can be replaced sometimes but here bread is not allowed, too. To tackle this problem, I increase the amount of protein (fish, meat), fiber (vegetable, low-sugar content fruit) and drink more than 2L of water every day to fill up my stomach and reduce the feeling of hunger.
My typical daily menu in general:
- Breakfast: A glass of milk, nuts.
- Lunch: I eat much more than breakfast. One main course of meat and some vegetable added
- Dinner: Same dish as lunch but smaller portion, some fruits are added. I have less demand for dinner because at night from 7:00pm, the body will slow down its metabolic process and surplus energy will be accumulated as fat layers.
My menu during a week as following:
*Friday 21 Jun:
Main courses: Lyonnaise Salad + Pan Broiled Garlic - Sweet Fish Sauce Chicken Wing.
Dessert: Peach, almond, walnut
Supplement: 2% skimmed milk
In first day, I still use some slices of bread to substitute rice aim to let my body get along slowly well with this diet and milk is drunk to supplement nutrients and make me full.
*Saturday 22 Jun:
Main courses: Grilled Toro Beef + House Dressing Salad + Miso soup
Dessert: grapefruit, apricot, sunflower seeds
Supplement: 2% skimmed milk
*Sunday 23 Jun:
Main courses: Sauce marinated pork jowl + Avocado Salad + Miso soup
Dessert: strawberry, apricot, pitascho
Supplement: 2% skimmed milk
At weekend Sat-Sun, I treated myself by Japanese BBQ styles dishes. Grilled Toro beef and pork jowl are often combined to rice but I remove it out of meal and add a bowl of salad. Along with them are miso soup including tofu (plant-based protein) and seaweed (minerals and vitamins, fiber – supporting loosing weight by postponing hunger)
*Monday 24 Jun:
Main courses: Chick Breast Rice Soup
Dessert: strawberry, mandarin, sunflower seeds
Supplement: 2% skimmed milk
Dilute rice soup can calm down my body’s desire of rice. The chicken breast is less fat than other parts so used to add rice soup.
*Tuesday 25 Jun:
Main courses: Chicken Salad
Dessert: strawberry, almond, walnut
Supplement: 2% skimmed milk
I stayed home so energy is not required too much, I enjoyed my favorite chicken salad. You can see some brown saute’ shallot on top of salad, which aim to replace roasted peanut. Oil from shallot can balance the sour of salad as well as make body feel full longer.
*Wednesday 26 Jun:
Main courses: BBQ Pork Rib
Dessert: strawberry, peach, mandarin
Supplement: 2% skimmed milk
At this time, my body survived better without rice, a piece BBQ sauce pork rib could satisfy my hunger. Then I refreshed with some cool fruits.
*Thursday 27 Jun:
Main courses: Poached eggs, Grilled garlic butter sauce salmon & blanched bok choy
Dessert: apricot, peach, mandarin, pistachio
Supplement: 2% skimmed milk
The last day of diet, my body has less demand of energy which most generated from carbohydrate and it does not desire for rice like first days. So brunch was simply poached egg & blanched bok choy. Then I grilled salmon with garlic butter sauce cover on top, really tasty and yummy! Salmon is rich of nutrients and omega 3 which are useful for female’s skin.
I admits that I was crazily hungry as the amount of bread and rice got in the stomach too little, it seemed to shout every second that “Rice, please!” and I was almost exhausted when I worked at my restaurant, I ought to drink water constantly to overflow my stomach. If I could drink coke, my hunger would be satisfied (when the restaurant so busy and I have no time for break) but in this diet, soft drinks are not permitted.
One week probably is not enough to conclude this diet is suitable to me or not but generally I think this diet solution is good and healthy. It is not too strict about volume of foods and nutrients input therefore dieters might reduce weight gradually with less health troublesome. Lastly, I just lose weight slightly of 600g and my belly seems to be unchanged (I wish I could know why). Anyway, not bad for one week!
Among my dishes in my weekly menu, I would like to recommend you try to make Chicken Salad. It is easy to prepare and can be stored in fridge 3 days. The recipe as below:
- Chicken breasts: 2 pcs
- Cabbage: ½ pc
- Pickled carrot and daikon: 1 cup
- Garlic: 3 cloves
- Lime juice: 1 tbs
- Vietnamese coriander: ½ bunch
- Carrot: 1 pc
- Thai chilies: 2 pcs
- Shallot: 1 pc (saute’ until brown)
- Green mango: ½ pc
- Sugar: 2 tbs
- Fish sauce: 2 tbs
- Warm water: ½ cup
Step 1: boiled or steamed chicken breasts until tender.
Step 2: Slice cabbage, carrot and mango in stripes (1cm of width), collect coriander leaves and wash all vegetable. Strain them and put 2 pinches of salt to dehydrate water/moisture from vegetables and make them be crunchy
Step 3: chop and mince chilies and garlic -> put in a small bowl to make sweet fish sauce. Add sugar and pound hardly to mix well with chilies and garlic -> lime juice -> warm water -> fish sauce -> stir well.
Step 4: tear chicken meat in lardon -> mix with strained vegetable + pickle + sweet fish sauce + chopped coriander + saute’ shallot -> mix well and enjoy!
In my hometown, my sister often put roasted peanut into the salad instead of shallot. Peanut’s nutty taste helps to balance the sour of salad and encourage aroma and palate. Regretfully, when I arrived Canada, I had slight allergic symptom when I ate peanut while this had not happened in Vietnam. Therefore, I got rid peanut of my dish and change to shallot without changing the characteristic of the salad.
The Atkins diet is popular thanks to its weight-lost effectiveness and health benefits such as prevent or limit dangerous health conditions like metabolic syndrome, diabetes, high blood pressure and cardiovascular disease, improve heart health. Nevertheless, every coin has two sides, some experts concerns Atkins has some negative impacts to eater’s body like headache, dizziness, weakness, fatigue, constipation. Low card input result in nutritional shortage or inadequate fiber – cause constipation, diarrhea and nausea.
Eating and tasting foods are the happiness of a cook or chef, therefore I would not follow any Diet solution. Just try to balance daily foods intake to body not exceed my body needs also do daily simple exercise like walking and stepping stairs (TTC subway is a good choice as we use it every day).
In point of view of a service provider – a potential cook, of course, I will study more about various Diet solutions and give advice to my customers. Also, adjust the formula to match well with their digestive demands is necessary.
References of data & sources:
Mayo Clinic. (nil). Atkins Diet: What’s behind the claims?. Retrieved June 27, 2019, from https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/atkins-diet/art-20048485
Healthline. (2018). The Atkins Diet: Everything You Need to Know. Retrieved June 27, 2019, from https://www.healthline.com/nutrition/atkins-diet-101
Healthline. (2018). 7 Surprising Health Benefits of Eating Seaweed. Retrieved June 27, 2019, from https://www.healthline.com/nutrition/benefits-of-seaweed
Right Shape. (nil). Atkins Diet. Retrieved June 27, 2019, from https://www.rightshape.com/atkins-diet/
Smile Delivery Online. (nil). 4 Foods that you should not eat while losing weight. Retrieved June 27, 2019, from http://smiledeliveryonline.com/food/4-foods-that-you-should-not-eat-while-losing-weight/
Health Fitness Revolution. (nil). 10 Good Reasons to Drink Green Tea. Retrieved June 27, 2019, from https://www.healthfitnessrevolution.com/10-good-reasons-to-drink-green-tea/
Manor Surgery. (nil). Healthy Lifestyle. Retrieved June 27, 2019, from https://www.manorsurgery.co.uk/healthy-lifestyle
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Orange Zucchini Muffins
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. —Chris Snyder, Boulder, Colorado
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Cherry Chip Muffins
When Valentine’s Day rolls around, I like to bake these cute muffins in small heart-shaped tins. Drizzled with pink icing, they look adorable and taste wonderful. —Shirley Glaab, Hattiesburg, Mississippi
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Walnut Zucchini Muffins
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
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Aunt Betty’s Blueberry Muffins
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Jumbo Blueberry Muffins
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Cappuccino Muffins
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Orange-Berry Yogurt Muffins
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Apple Spice Muffins
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Pecan Pie Mini Muffins
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Sausage Cheese Muffins
These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee
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Jumbo Caramel Banana Muffins
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Monkey Muffins
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! It’s also a good way to use up overripe bananas. —Amie Longstaff, Painesville Township, Ohio
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This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
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Tropical Muffins
I entered these muffins at our county fair and won the grand champion award for baked goods. They’re so moist, they don’t need butter. —Sylvia Osborn, Clay Center, Kansas
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Chocolate Chocolate Chip Muffins
The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming
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Cranberry Pumpkin Muffins
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
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Cream Cheese Raspberry Muffins
Everyone loves these moist, cake-like muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. —Phyllis Schmalz, Kansas City, Kansas
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Chocolate Chip Mini Muffins
I bake a lot of different muffins, but this is the recipe I use the most. Their small size makes them difficult to resist! —Joanne Shew Chuk, St. Benedict, Saskatchewan
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Pumpkin Cranberry Muffins
Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with wholesome whole wheat, they’re great to bring to a brunch. —Lynne Parrish, Phoenix, Arizona
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Lemony Poppy Seed Muffins
These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
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Pumpkin Spice Muffins
Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona
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Deluxe Corn Muffins
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. —Angela Lively Baxter, Tennessee
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Poppy Seed Mini Muffins
These moist muffins may be small, but they’re always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. —Kathryn Anderson, Casper, Wyoming
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Cheesecake Pumpkin Muffins
My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas
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Apple-Walnut Muffin Mix
Keep this mix on hand for small-batch baking. Each muffin comes out with a nice, rounded top, crunchy sugar topping, and hints of cinnamon, walnuts and apples. —Taste of Home Test Kitchen
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Cranberry Nut Muffins
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite! —Flo Burtnett, Gage, Oklahoma
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Sausage Breakfast Muffins
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. —Sara Sanders, Fountain City, Indiana
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Winning Cranberry Muffins
Our town is the hub of all the area’s large cranberry bogs, which are beautiful year-round. I’ve had this particular recipe for quite a while and have modified it over the years. These muffins are my husband’s favorite, and my friends like them, too. It’s a typical, hearty New England muffin! —Dorothy Bateman, Carver, Massachusetts
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Pumpkin Oat Muffins
It isn’t considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
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Blueberry Yogurt Muffins
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
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Cranberry Gingerbread Muffins
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! —Lisa Varner, Charleston, South Carolina
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Ham and Cheese Muffins
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. —Doris Heath, Franklin, North Carolina
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Apple Crunch Muffins
These apple-filled muffins taste like little coffee cakes. I sometimes drizzle hot caramel over the muffins and serve them as dessert. —Brenda Betz, Oakland, Maryland
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Blackberry Lemon Muffins
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. —Vicky Palmer, Albuquerque, New Mexico
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Zesty Ham and Cheese Muffins
I developed this recipe and it has become a favorite of my mother’s. I often make a batch for the two of us to share. The muffins are great for brunch or an on-the-go breakfast. —Julie Hess, Lititz, Pennsylvania
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Java Muffins
If you love your morning java like I do, get a double dose by paring this crunchy pecan-topped muffin with your favorite hot cup of Joe. They travel well and are ideal to take to work—for that mid-morning coffee break, of course. —Zainab Ahmed, Mountlake Terrace, Washington
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Apricot Banana Muffins
These will satisfy your sweet tooth. If you’re eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. —Gina Berry, Chanhassen, Minnesota.
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Red, White and Blue Muffins
Since my two children are grown, this is the perfect size recipe for just my husband and me. They are easy to prepare, pretty and delicious! —Ronna Farley, Rockville, Maryland
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Nutty Maple Muffins
Sweet, moist and laced with delightful maple flavor, these muffins are packed with pecans. They freeze well and taste as good with walnuts instead of pecans. —Betty Rupert, Chatham, Ontario
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New Post has been published on Toronto Events, Activities and Entertainment
New Post has been published on https://www.torontonicity.com/2019/11/26/toronto-restaurants-christmas-holiday-menus/
Toronto Restaurants Serving Christmas Holiday Menus
The days leading up to Christmas are a great time to get together for a festive holiday lunch with colleagues or friends. These Toronto restaurants are serving Christmas holiday menus in 2019.
Cafe Boulud at The Four Seasons Hotel Toronto
Festive Brunch Menu at Cafe Boulud
Cafe Boulud at Four Seasons Hotel is offering a festive brunch menu on Dec. 6, 7, 14, 15, 21, 22, 24, 26, 27, 28, 29, 2019 and January 1, 2020. The cost for two courses is $66 and three courses is $74. Call 416-963-6000 to reserve. The festive brunch menu includes:
Appetizers: Fruit Plate OR Kuri Squash Soup OR Oysters OR Yogurt Parfait OR Parisian Steak Tartare OR DB Caesar Salad OR Nicoise Salad OR Charcuterie Board OR Kale & Quinoa Salad OR Berries Tartine OR Cheese Plate OR Deviled Eggs.
Entrees: Lemon Ricotta Hotcakes OR Crepes OR Omelette aux Epinard OR Egg Meurette OR Eggs & Saumon Fume OR Boudin Blanc OR Steak & Eggs OR Duck & Waffle OR Fried Chicken OR Croque Madame OR Quenelle de Brochet OR Parisian Benny OR The Frenchie Burger OR Selle d’Agneau.
Dessert: Warm Madeleines OR Coulant au Chocolat OR Sorbets & Ice Creams OR Sticky Toffee Pudding OR Cheesecake.
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The Queen’s Holiday Lunch at The OMNI King Edward Hotel
This festive holiday lunch at the OMNI King Edward Hotel
Appetizers (served Family Style)
Antipasti with Niagara-cured meats, roasted root vegetables
Kale, Quinoa, Pomegranate, Edamame, Dried Cranberry
Winter Greens, Stilton, mulled red wine pears, candied walnuts
Warm Truffle Potato Chips & Dip
Five Spice Squash Soup with Anise Creme Fraiche
Entrees (select one)
Festive Spiced Supreme of Chicken
Citrus Gremolata Crusted Salmon
8 oz. New York Steak
Mushroom Agnolotti
Desserts (Family Style)
Apple & Mincemeat Bread & Butter Pudding with Brandy Caramel
Gingerbread Cheese Cake with Mulled Plum Compote & Brandy Snap Brittle
Clementine Posset with Spiced Cranberry Compote & Shortbread
Coffee or Tea.
The Queen’s Holiday Lunch is being offered from Dec. 3-12, 2019 on Tuesdays, Wednesdays and Thursdays from noon to 2 p.m. The cost is $59 per person plus tax and service charge. Call 416-863-4106 or email [email protected] to reserve.
Nutcracker Lunch & Dinner Holiday Menu at Tundra at Hilton Toronto
Enjoy a festive holiday menu at Tundra Restaurant at Hilton Toronto before seeing The Nutcracker at the Four Seasons Centre for the Performing Arts. The three-course holiday menu is available from December 12, 2019 to January 4, 2020 for lunch or dinner and is Adults $44; Child $20. The holiday menu includes:
Soup or salad to start.
Stahlbaum’s Chicken Supreme with mini roasted potatoes with rosemary baby vegetables; OR
Miso Grilled Organic Salmon, broccoli, sweet and sour eggplant, wild mushroom mix basil coconut emulsion jasmine rice; OR
Wild Mushroom Risotto with pumpkin seeds squash and Brussels sprouts, porcini aioli and mushroom broth.
The kids’ menu features Chicken Quesadilla with melted cheese; Grilled Chicken with mashed potatoes; Grilled cheese with French fries; OR Elbow pasta with tomato or mac ‘n’ cheese sauce.
Dessert: Vanilla ice cream with strawberries OR Warm Chocolate Brownie with ice cream.
Milk, mineral water, soft drinks.
Take home a Sugar Plum Fairy Sweets gift bag.
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Piper’s Festive Lunch at Fairmont Royal York Hotel
Enjoy an open-faced turkey sandwich with all the delicious traditional sides. Confit of Turkey Leg, Butter Sage Stuffing, Grandma’s Pan Gravy, Cranberry Sauce and French Fries. The Festive Lunch will be served from Friday, November 29 to Wednesday, December 18, 2019 from 4:30 p.m. to 11 p.m. Reservations are not required; guests will be seated on a first-come, first-serve basis. Piper’s is open Tuesday through Saturday. Piper’s Pub is located on Avenues Level. The Fairmont Royal York Hotel is at 100 Front Street West.
Let me know in the comments sections if there are other Toronto restaurants serving Christmas holiday menus. You might be interested in reading, “Christmas Eve Dinner at Toronto Restaurants“.
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Disney Springs is once again celebrating the return of Autumn with the WonderFall Flavors at Disney Springs limited-time celebration returning September 20 through November 4, 2019.
The WonderFall Flavors at Disney Springs takes foodies on a journey around the shopping, dining, and experience destination with stops at over 30 participating locations.
From specialty cocktails and ciders to desserts and dishes featuring the popular flavors of the season like pumpkin, squash, apple, cinnamon, and more you are sure to find your favorite (or even new favorite) seasonally-inspired dish.
You can also pick up a WonderFall Flavors at Disney Springs event guide at various locations, but why wait???
The Disney Parks Blog has shared the 2019 Foodie Guide to WonderFall Flavors at Disney Springs!
4R Barbacoa Cantina Food Truck
Squash Blossom Quesadilla – fresh squash blossom, zucchini, tomato, onion, refried beans, Chihuahua cheese, and queso fresco with a side of pico de gallo
Amorette’s Patisserie
Harvest Apple Crépe – with vanilla sauce and toasted pecans
Pumpkin Crème Brûlée – pumpkin custard with brûléed sugar, candied pecans, and a pumpkin sable cookie garnished with Amorette’s chocolate
AristoCrepes
Poison Apple Cocktail – caramel apple frozen cocktail featuring apple whisky and creamy caramel served in a poison apple stein
The BOATHOUSE
Apple and Vanilla Bean Crème Brûlée – topped with cinnamon whipped cream and sugared wonton chips
Pomegranate Margarita – tequila, lime juice, pomegranate liqueur, agave nectar, and a fresh lime wedge with a salted rim
Chef Art Smith’s Homecomin’
Smoked Turkey Sliders – made with white cheddar cheese, spring mix, tomato, and Homecomin’s homemade cran-apple chutney
Brown Sugar Old Fashioned – featuring brown sugar bourbon, simple syrup and bitters with muddled orange and cherries
D-Luxe Burger
Oktoberfest Burger – signature blend beef patty topped with smoked sausage, braised red cabbage, stout cheese sauce, lettuce, tomato, and grilled onion on a Parker House Roll.
Pumpkin Pie Milkshake – made with gelato, caramel sauce, and graham cracker crumbles topped with whipped cream and pumpkin spice
Earl of Sandwich
Holiday Turkey Sandwich – sliced turkey with cornbread stuffing, cranberry sauce, and mayonnaise on fresh-baked bread
Erin McKenna’s Bakery NYC
Caramel Apple Medley – vanilla cake lightly drizzled with caramel, baked apples, and a cinnamon mousse topped with sugar crystals
Enzo’s Hideaway
Roasted Pork Porchetta – made with smoked maple polenta, delicata squash, pomegranate, and garlic gremolata
Smoked Maple Old Fashioned – featuring smoked maple bourbon, cinnamon pear syrup, and chocolate bitters topped with a cinnamon stick and an orange-peel garnish
Frontera Cocina
Chorizo Sopes – two crispy corn masa boats, pork chorizo, roasted butternut squash, cotija cheese, crema, cilantro, and onions.
Horchata Margarita – joven mezal, agua de horchata, coconut liquor, and cinnamon
The Ganachery
Pumpkin Spice Ganache Square – chocolate ganache with pumpkin spice
Chai Tea Ganache Square – chocolate ganache with chai tea
Maple Pecan Bourbon Hot Ganache – topped with a chocolate bacon garnish
House of Blues® Restaurant & Bar
Voodoo Shrimp – sautéed shrimp in a beer reduction sauce served over jalapeno-cheese cornbread
Abita Pecan Ale, Abita Brewing Company
Jaleo by José Andrés
Seared Scallops – with butternut squash, orange, and caramelized pumpkin seeds
Karlita Cocktail – brandy, amontillado, orange, lemon, and orange bitters
Jock Lindsey’s Hangar Bar
Giant Charcuterie Pretzel – featuring an air pirate cargo pretzel, prosciutto, sliced brats, artisan pepperoni, smoked cheddar, black diamond cheddar, pickles, spicy mustard, and beer cheese fondue
Autumn Smash – spiced rum, pear nectar, simple syrup, and a splash of lemon juice topped off with a cinnamon twig
Maria & Enzo’s Ristortante
Chicken Saltimbocca – prosciutto di parma, roasted apple, cipolini onions, and balsamic glazed baby carrots
Pumpkin Vodka Cocktail – mixed with pumpkin purée, apple cider, and a splash of soda water with lemon
Paddlefish
Crispy Catfish – with southern grits, black pepper butter sauce, baby kale, and julienne apple.
Paddlefish Hard Apple – apple juice mixed with bourbon and ginger beer and garnished with a cinnamon stick
Paradiso 37, Taste of the Americas
Autumn Special Flatbread – honey-roasted pears, creamy brie, caramelized walnuts, and fresh rosemary on a delicious crispy crust
Smoky Cinnamon Old Fashioned – made with a s’more roasted cinnamon stick and bourbon
Planet Hollywood
Slow Roasted Chicken Breast – tender slow-cooked all-natural double chicken breast, pan gravy with roasted garlic mashed potatoes, and green bean medley
Fall Spirit – cinnamon whiskey blended with fresh lemon juice and honey syrup finished with apple cider
The Polite Pig
Maple Bourbon Pork Belly – pork belly croutons on smashed sweet potatoes with maple whiskey caramel
Apple Cider Whiskey Sour – rye whiskey mixed with apple cider, lemon, brown sugar, and cinnamon
Raglan Road Irish Pub and Restaurant
Braised Pork Shoulder – served with creamed sage cabbage, pickled mustard seeds, red wine jus, and spiced caramelized apple purée
Samhain Sangria – whiskey, sauvignon blanc, cold pressed apple cider, seltzer, and homemade cinnamon syrup with fresh orange, apple and cranberries
Rainforest Café
Roasted Fall Vegetable Tacos – roasted butternut squash with a roasted fall vegetable mix, corn, and black bean salsa garnished with avocado crema, fresh cilantro, and a lime wedge
Splitsville
Grilled Chicken and Apple Flatbread – Maple apple butter, smoked Gouda, and goat cheese topped with crisp diced apples, grilled chicken, red onion, bacon, and cilantro
Spiced Pear Spritzer – fresh pear nectar, ginger liqueur, vodka, lemon juice, and allspice topped with ginger ale and garnished with star anise
Sprinkles
Pumpkin Cupcake – pumpkin cake laced with fragrant ginger, clove, nutmeg, and cinnamon topped with sweet cinnamon cream cheese frosting
STK Orlando
STK Beef Lollipops – served with cranberry spice chutney and delicious sweet potato frites
Pecan Harvest Ale from Abita – a nutty-flavored beer brewed with Louisiana roasted pecans
Sunshine Churros
Pumpkin Spice Churros – classic churro with delicious pumpkin spice
T-REX
Mushroom Ravioli – topped with Italian sausage in a butternut squash cream sauce, freshly grated parmesan cheese, and sage
Bourbon and Cider Cocktail – fall cocktail with bourbon, apple and ginger
Terralina Crafted Italian
Apple and Cranberry Bread Pudding – made with cinnamon and cloves
Terralina Cider – featuring cinnamon whiskey, apple liqueur, and sour mix
Vivoli il Gelato
Pumpkin Cannoli – Italian pastry shell filled with sweet cream and pumpkin
Wine Bar George
Ibérico Pork Pluma – made with confit Yukon potatoes and butternut squash purée
Triton, Tempranillo from Toro – full-bodied red wine with ripe plum, black cherries, and earthy notes
Wolfgang Puck Bar & Grill
Pumpkin Ravioli – made with a brown butter sauce, crushed walnuts, and sage
Drunken Pumpkin – vanilla vodka blended with coffee liqueur and pumpkin purée served in a graham cracker rimmed glass with a touch of nutmeg
Wolfgang Puck Express
Delicious Corn Flake French Toast – with maple syrup and seasonal fruit topping with cinnamon sugar
YeSake
Kabocha Pumpkin Bun – cinnamon-steamed bun filled with a sweet pumpkin cream and cranberries
Pumpkin Spice Boba Tea – made with tea, almond milk boba pearls, and spices (non-alcoholic)
Spiced Kabocha – made with sake, almond milk, pumpkin and cinnamon
In addition to all of these yummy items, you can also enjoy a variety of fall-inspired hard ciders at Dockside Margaritas and outdoor vending carts. And don’t forget to stop by Candy Cauldron and Goofy’s Candy Co. to snack on some fall-inspired treats like candy apples, cookies, cake pops, crispy treats, and more!
For more information on WonderFall Flavors at Disney Springs, restaurant info, full menus, and to make reservations, visit DisneySprings.com or call 407 WDW-DINE (407 939-3463).
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The post WonderFall Flavors at Disney Springs Guide appeared first on On the Go in MCO.
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liquor store — спиртной магазин
delicatessen — гастрономический отдел
produce — отдел плодов и овощей( в супермаркете)
Еда и продукты на британском языке с переводом
Не принципиально, направились вы за покупками в supermarket( супермаркет) или ближний corner shop( магазин на углу) — необходимо ведать, что конкретно брать. Как будут различные продукты по-английски. Разделим их на подтемы, чтоб легче было уяснить.
Мясо
bacon — бэкон
beef — говядина
chicken — курица
duck — гага
ham — ветчина
lamb — мясо ягненка
liver — печень
meat — мясо
mutton — баранина
ox tongue — говяжий язык
patridge — куропатка
pork — свинина
poultry — птаха, нелепость
sausage — сосиска
tenderloin — филе, нарезка
turkey — индейка
veal — телятина
venison — оленина
Рыба
cod – треска
eel – угорь
grouper – мореходный окунь
herring – сельдь
mackerel – скумбрия
pike – щука
pikeperch – судак
plaice – камбала
salmon – семга
sardines – сардины
sole – мореходный язык
sturgeon – осетрина
trout – форель
Овощи
asparagus — спаржа
avocado — авокадо
bean sprout — стручковая фасоль
beans — бобы
beet — свекла
broccoli — брокколи
brussels sprout — брюссельская капуста
cabbage — капуста
carrot — морковь
cauliflower — цветная капуста
chard — мангольд, листовая свекла
chick pea — нут, турецкий горох
cucumber — огурец
eggplant/ aubergine — баклажан
garlic — чеснок
kohlrabi — кольраби
leek — лук-порей
lentils — чечевица
onion — лук репчатый
pea — горох
pepper — стручковый перец
potato — картофель
scallion — зеленый лук
spinach — шпинат
pumpkin/ squash — тыква
sweet potato — батат, сладостный картофель
turnip — репа
zucchini — цуккини
Фрукты, ягоды и орешки
almond — миндаль
apple — яблоко
apricot — абрикос
banana — банан
berry — ягода
blackberry — ежевика
blueberry — черника
brazil nut — бразильский орешек
cashew — кешью
cherry — вишня
cranberry — подделка
grape — виноград
grapefruit — грейпфрут
hazelnut — лесной орешек
lemon — лимон
lime — лайм
macadamia — орешек макадами
melon — дыня
orange — апельсин
peach — персик
peanut — арахис
pear — груша
pecan — орешек пекан
pineapple — ананас
pistachio — фисташки
plum — слива
raspberry — малина
strawberry — клубника
tangerine/ mandarin — мандарин
walnut — грецкий орешек
watermelon — кавун
Крупы
barley — ячмень
buckwheat — гречка
grain — семя
lentil — чечевица
pea — горох
pearl barley — перловая манка
rice — рис
semolina, manna groats — манная манка
wheat — пшеница
Молочные продукты
butter — сливочное масло
cheese — сыр
condensed milk — сгущенное млеко
cottage cheese — творог
cream — сливки
cultured milk foods — кисломолочные продукты
dried milk — сухое млеко
eggs — яичка
ice cream — мороженое
kefir — кефир
lactose — лактоза, снежный сахар
milk — млеко
milk shake — снежный коктейль
sheep cheese — овечий сыр
sour cream — сметана
whey — сыворотка
yogurt — йогурт
Десерты и сласти
bagel — бейгл( крендель из дрожжевого теста)
biscuit/ cookie — печенье
box of chocolates — коробка конфет
bun/ roll — булочка
butterscotch/ toffee— ириски
cake — тортик, кекс, пирожное
sweet/ candy — конфета
candy bar — шоколадный батончик
caramel — карамель
carrot cake — морковный пирог
cheesecake — творожный тортик
chewing gum — жевательная резинка
chocolate — шоколад
chocolate bar — плитка шоколада
cinnamon — корица
cinnamon roll — булочка с корицей
cracker — крекер
croissant — круассан
cupcake — кекс
custard — сладостный заварной крем
danish pastry — дрожжевое слоеное тесто
dessert — десерт
flan — явный пирог с ягодами, плодами
fritter — мясо или плоды во фритюре
frosting — глазурь
frozen yogurt — замороженный йогурт
gelato, ice cream — мороженое
gingerbread — имбирный пряник
granola — мюсли
honey — мед
jam — варенье; джем
jelly — бланманже
lollipop — леденец
maple syrup — кленовый сироп
marmalade — повидло, конфитюр
marshmallow — ветер
muffin — маффин
nougat — нуга
oatmeal cookie — овсяное печенье
pancake — блин, оладья
peanut butter — арахисовое масло
popcorn — попкорн
canned fruit — консервированные плоды
pretzel — крендель
pudding — пудинг
pumpkin pie — тыквенный пирог
sponge cake — бисквит, бисквитный тортик
strudel — штрудель
sugar — сахар
toffee — ириска
vanilla — ваниль
waffle — вафля
Безалкогольные напитки
coffee — кофе
juice — сок
carbonated water/ sparkling water/ club soda — влага с газом
cream — сливки
hot chocolate — горячее какао
iced tea — чай со льдом
lemonade — лимонад
milkshake — снежный коктейль
mineral water — минеральная влага
root beer — рутбир, корневое пивко( безалкогольный газированный напиток на травах)
soda — газированная ароматизированная влага
soft drink — безалкогольный напиток
still water — влага без газа
tea — чай
water — влага
Алкоголь
red/ white/ rose wine — белое/ красное/ розовое винцо
cooler — спиртной коктейль, традиционно на базе причина
beer — пивко
bourbon whiskey — виски бурбон
champagne — шампанское
sparkling wine — игристое винцо
cocktail — коктейль
eggnog — спиртной напиток на базе взбитых яиц
liqueur — ликер
mulled wine — глинтвейн
scotch whiskey — шотландское виски
При выборе товаров кормления — обратите интерес на упаковку и последующие маркировки:
caffeine free — не охватывает кофеина
decaf — без кофеина( о кофе)
diet — не охватывает сахара( о напитках)
fat free — обезжиренный( о молочных продуктах)
lean — низкокалорийный, унылый( о продуктах)
light — с невысоким вхождением алкоголя
low cholesterol — с невысоким вхождением холестерина
low fat — нежирный( о молочных продуктах)
no preservatives — без консервантов
Не забудьте, что в супермаркете вам может пригодиться trolley или shopping-cart( телега для товаров). После всех покупок — отправляйтесь на cashier's desk( касса), чтоб оплатить продукты.
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Day 2 of my business trip (and venture into the Nordic cuisine) was very satisfying. After spending the entire day in negotiations for a Danish tax audit, its satisfactory result made the visit to Geranium*** that night even better.
Geranium opened in 2007 in Copenhagen’s Rosenborg Gardens but the original inception had been closed due to bankruptcy of one of its investors in 2009, but reopened in its current location at the Per Henrik Lings Allé in 2010.
The head-chef Rasmus Kofoed has a quite impressive resume as he is the only chef in the world that won bronze (2005), silver (2007) as well as gold (2011) on the prestigious Bocuse d’Or competition. The restaurant got its first Michelin star in 2012 and the second and third followed in quick succession: 2013 and 2016. On April 5, it was announced that Geranium holds the 19th spot on the 2017 San Pellegrino’s The World’s 50 Best Restaurants (up from 28th in 2016) and wine list – overseen by Wine Director Søren Lodet – has been awarded the best Champagne and Sparkling Wine list for 2016. Enough accolades, I knew for sure that I was in for a treat that night…
The restaurant is advertised as dining in the canopy overlooking the Fælledparken, which sounds a lot better than dining on the 8th floor of the FC København football stadium. However, as soon as you exit the elevator, you step into a totally different atmosphere. Greeted heartily, I was ushered into the light dining area with indeed beautiful views over the park. The sunset was already at 8pm, but it must be spectacular dining there in the height of summer.
I was seated at a large round table just in front of the open kitchen which had been remodeled last year so that the entire dining area has a view on the kitchen rather than only the first four tables (which are no longer there) that had a side view. Luckily there was also a Dutch guy in the kitchen, Ruud, who served and explained some of the dishes and helped impromptu on Dutch translations of some of the ingredients.
After choosing a glass of champagne from 3 options – I went for a 2009 Brut Nature Champagne, La Pulpe et Le Grain Champagne by Charles Dufour (DKK 200 / € 27) – I was handed a small letter with a welcoming message from Rasmus and Søren, explaining their view on how they cook and source products as well as the wine list. It was immense: close to 80 pages with incredible wines, which often could also be offered as vertical tastings.
About the menu choices
On the back of the note was the set menu, “The Spring Universe”. In principle, there are 4 seasonal menus but besides the signature dishes there are occasional changes within the seasons too. The menu is DKK 2.000 / € 269 and consists of 5 appetizers and 11 dishes – 8 savory and 3 sweet – and concluded with sweets to go with coffee or tea. The regular wine pairing was DKK 1.400 / € 188 (for 7 wines) and a juice pairing will set you back DKK 700 / € 94. As I was feeling much better than the night before, fermented grape juice it was…
Besides the regular wine pairing by the glass, also 3 more exclusive options were available. A Wine Lovers Experience with 6 rare and special wines by the glass for DKK 3.300 / € 443. To top that, for larger groups, there were also two possibilities to go berserk with pairings of 6 entire bottles, but those wines are exceptional (top cuvées from Taittigher and Krug, a 1982 Château Mouton Rothschild, a 1986 Chateau d’Yquem, etc.) and therefore also come at an exceptional price level: DKK 30.000 / € 4.000 for the The Great Bottle Experience and a whopping DKK 75.000 / € 10.000 for the Extreme Bottle Experience.
“More important than the food pairing is the person with whom you drink the wine…”
This quote from Christian Moueix of Dominus Estate donned on the first page of the wine list. So, there I was, stitting on my own, flicking the 80 pages of the wine list… I proptly decided to splash out and go for the Wine Lovers Experience. 😇
The Appetizers
Lobster, Milk, Juice from Fermented Carrots and Sea Buckthorn
Jerusalem Artichoke Leaves, Hazelnut Oil and Rye Vinegar
Next appetizer was the ingenious “Tomato Water, Ham Fat and Aromatic Herbs”:
Tomato Water, Ham Fat and Aromatic Herbs:
Charred Potato in Aroma from Bark and Sheep’s Butter
“Razor Clam” with Minerals and Sour Cream
The Savory dishes
First up was the “Dillstone” Trout, Horseradish and Frozen Juice from Pickled Dill:
Salted Hake, Parsley Stems and Finnish Caviar in Buttermilk
These first two savory dishes were accompanied by a 2014 Pouilly Fumé Tryptique by A. Cailbourdin, a citrusy fresh and clean Sauvignon Blanc from the Loire Valley in France.
The next dish was Scallop, Filippa Apple, Scallop Roe and Browned Butter which was paired with an amazing 2014 Trout Gulch Vineyard Chardonnay by Ceritas Wines sourced from grapes from the Santa Cruz Mountains in California.
An entire bread course(!) followed the scallops: “Crispy Grains, Bread with Old Grains and Gluten Free Bread with Seeds”. No wine pairing, but my leftover Chardonnay was not bad at all.
“Pickled Carrots, Smoked Pork Fat and Melted Vesterhavs Cheese” which was paired with a vibrant yet dry 2009 Silberlack Riesling “Erstes Gewächs” by Schloss Johannisberger, Rheingau, Germany
Lightly Salted Turbot, Celeriac and Pickled Pine
Walnuts, Cep Mushroom Soup and Black Truffle
The turbot and mushroom dishes were paired with a glass of exquisite NV Grande Cuvée Champagne from Krug, a special blend of more than 120 wines from 10 or more different years.
“Grilled Lamb, Ramson and Sheep Cream with Smoked Lumpfish Roe”
The lamb dish which was paired with a 2009 Les Forts de Latour by Château Latour, Pauillac, France. Although this Les Forts de Latour is “only” the second label of this famous winery, this excellent 2009 vintage was incredibly powerful, but paired very well with the grilled lamb as well as the roe.
Intermezzo
At the end of the savory part of the Spring Universe menu, Ruud invited me for a quick tour of the restaurant and the different sections of the kitchen. Explaining along the way the rigor and methodological approach in the kitchen: from getting the fresh produce via different stations for cleaning, prepping, storing, portioning, all the way to the open kitchen that needs to finish and assemble the dishes during service. His favorite was the drying room for the charcuterie that they make themselves at Geranium. The smell escaping when he opened the door was very special, a huge wall of umami. It was chockful of experiments with various stages of drying and jars of pickled ingredients. The wine cellars sections were pretty impressive; big wine list = big storage. After having a look in the test kitchen and the private dining area, we made our way back to the dining area. The actual Bocuse d’Or trophies were on display at the back of the restaurant!
The sweet dishes
After the tour, it was time for desserts, which were all paired by an Hungarian sweet wine: a 2005 furmint-based Tokaji Aszú 6 Puttonyos by Oremus.
A Bite of Beetroot, Blackcurrant, Yoghurt and Tagetes
Ice Cream from Beeswax and Pollen, Dried Apple, Black Honey and Elderberries
Caramel with Roasted Grains, Chamomile and Pear
To finish this amazing night, I ordered an espresso which was prepared at the table.
It apparently started with a joke from Rasmus as he bought this ROK espresso maker on eBay and tasked the Italian waiter to get the hang of it. Italians should know how to make a proper espresso, right? After 3 weeks of experimentation with process and quantities (and therefore getting a serious workout), he indeed succeeded to crank out very nice espressos.
As the pièce de résistance there were sweets served with the espresso:
Front to back:
Caramel, Dried plum juice and aromatic seeds
Pumpkin tree and cake with pumpkin seed oil
Marshmallow with rose hip
Chocolate with oats and sea buckthorn
Green egg with pine
About the dinner
As to be expected, the delicious food was stunningly presented, inventive yet harmonious and ever so subtle in flavors and textures. The wines themselves were absolutely special and worth the hefty price. The service was impeccable: incredibly attentive, knowledgable, inquiring beyond mere courtesy and willing to answer to all my questions on the wines and food. It was a pleasure to sit back and just watch everybody serve the different tables as a well-oiled machine.
In conclusion: simply the best dinner I have ever had. I must have been sitting there with an idiot grin from ear to ear the entire evening.
Around the World – Geranium***, Copenhagen, Denmark (March 2017) Day 2 of my business trip (and venture into the Nordic cuisine) was very satisfying. After spending the entire day in negotiations for a Danish tax audit, its satisfactory result made the visit to Geranium*** that night even better.
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