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helenlworld-blog · 5 years

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Winestone is a Modern-European restaurant, late-night bar and wine retail store, serving affordable wines and authentic European cuisine. It is located within Novotel Singapore on Stevens, catering to both locals and expatriates around the neighbourhood, as well as international guests and foodies in Singapore.

Over the past year, the passionate culinary team continuously fine-tuned the signature hearty Winestone dishes, while experimenting on new recipes to satisfy guest palates. The new menu includes an array of appetisers, dishes from the farm, dishes from the sea, a taste of Italy and signature burgers.

During a dinner tasting, we sampled the following dishes from the new menu:

Mediterranean Meze – a variety of fragrant truffle butter, fresh tomato pesto and fine tapenade spread served with handmade Lebanese bread

Fattoush – mixed salad dressed with fresh tomatoes, pomegranate pulps, radish and olives

Cremini Mushroom – diced porcini mushroom with a dash of truffle oil mixed to a rich creamy texture, $14

Rigatoni Prawn – fresh prawns with rigatoni, smoked-roasted capsicums and mixed with rich-tempered tomato parmesan sauce, $26

Ragout Tagliatelle – classic homemade ground beef ragout mixed with tagliatelle and topped with grated parmesan cheese, $25

Beef Tenderloin 250g (sampling half portion) – 150-days grain-fed MS2+ beef tenderloin evenly-seared and served with foie gras, vine tomatoes and asparagus with a side of handmade green peppercorn sauce, $87

Close-up of the beautifully seared tenderloin with a delectable slice of foie gras atop

Pan-seared Turbot Fish – golden brown pan-seared turbot fish glazed with balsamic vinegar, served with braised endives, oven-roasted shallots and crispy chickpeas, $32

Chocolate Fondant – soft chocolate cake with a rich and creamy chocolate sauce served with a scoop of vanilla ice cream, $14

This was my first time dining at Winestone and their Mediterranean signatures like the homemade Lebanese bread and Fattoush salad didn’t disappoint. Mediterranean cuisines are known for their selection of freshly baked breads, relying on a natural mix of nuts, fruits and greens to present a colourful plate. On this note, Winestone’s starters ticked all the right boxes.

The pasta dishes are not typical of Mediterranean themed restaurants, but were delectable additions to give a wider selection to the Modern-European menu concept. Both pasta dishes were reasonably good and taste of homemade goodness with the right texture and flavours.

For the mains, the tenderloin serving was huge for a half-serving. The full 250g should be enough for sharing for two pax for lighter eaters if you find the $87 price tag a tad steep. Having a slab of prime steak served together with a slice of foie gras on top is downright decadent and a sinful indulgence I wouldn’t mind digging into. For a healthier, lighter alternative, there are pan-seared cod fish and turbot fish alternatives.

For those who like to drink while savouring your meal, the restaurant offers a large selection of affordable wines which the wait staff would be able to recommend and pair for your dining enjoyment.

Winestone

Address: Orchard District, 28 Stevens Road, /> Singapore 257878 Tel: +65 6491 6100 Fax: +65 6491 6085 Email: [email protected]

Call +65 6491 6100 or email [email protected] to reserve a table.

Lunch: Monday – Saturday, 12:00 noon – 2:30 pm Dinner: Monday – Saturday, 6:00 pm – 11:00 pm daily Bar Bites: Friday & Saturday, 10:00 pm – 12:00am midnight (extended operating hours till 1:00am for English Premium League Screenings)

The post Winestone at Novotel Singapore on Stevens appeared first on Alvinology.

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orchidsandsweettea · 6 years

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There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.

How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average cook is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.

It is a wise plan to keep a variety of Summer Sausage on hand, as in a very few minutes delicious sandwiches may be prepared with this, these sandwiches having the charm of novelty. It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”

The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.

With a supply of good eggs in the pantry the cook need never be at a loss for a tasty custard, and if she is wise enough to buy Armour’s Fancy Selects when she orders eggs from her market man their goodness will be reflected in her desserts. Aside from their goodness their extra large size will always recommend their use to the wise cook. They come packed in an extra large carton.

One will not find the delicatessen flourishing in France—one will not find it at all—and the fancy grocery, above mentioned, is another pitfall for the American housewife. She likes the sight of food done up in fancy containers, in glass, perhaps, and buys them, not realizing that she is paying a large price for perfectly unnecessary and totally unnourishing pretties.

Pumpkin Pancakes with Apple Compote and Candied Nuts

Servings: 4-6

Time: 1hr 15mins

Difficulty: easy

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

Ingredients

3/4 cup unsalted cultured butter

1/2 cup sugar

3/4 cup almond meal

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 egg yolk

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 teaspoon orange zest

1 cup flour

Directions

Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one-fourth a teaspoonful of soda, and drink while effervescing.

A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.

Preheat the oven to 350 degrees Fahrenheit. Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.

In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen.

Tips & Tricks: I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. For the other, I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.

If she is fearful of the handling some loose food stuffs may be subjected to in the stores, why does she not practice the most practical economy, go to the fountain-head of supplies in the city, the large market, and buy in quantity, so far as she can? A few ounces of bacon, already sliced, and sealed in a glass dish are, indeed, appetising even in their raw state, while a side of bacon is not, unless looked upon through the eyes of imagination, yet the latter method of purchasing this commodity is two or three hundred per cent cheaper, and when it arrives at the breakfast table it will be found every bit as appealing to a happy morning appetite.

To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

Linzer Cookies with Cranberry Mascarpone There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d'oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.

#comments #cookies #cranberry #featured #one-pot meal #portrait

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eatingexeter · 6 years

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Buckast Abbey – a place of history, rules, observances, architecture, and self sufficiency. Some people mainly know it for the tonic wine that is produced by the Monks amongst other wares. Yes, this site of monastic beliefs has strict rules for those who choose to give themselves up to it and its owner, but just beside this beautiful shrine is a building breaking the rules ever so slightly, but in a good way.

On the same site as the Abbey is Buckfast Conference Centre, a part of the Abbey’s life that has only recently been allowed to ‘break the rules’ and be more modern in its approach and advertise commercially, in order to sell its many events and uses.

I recently visited with the Exeter PA Network (you can read a short news article about our visit here) and was shown around the very modern facilities, took part in one of the many workshops (in this case, we made Christmas table centrepieces using foliage from their forest no less) and enjoyed a delicious buffet lunch. So suprisingly delicious, in fact, I couldn’t help but be nosey and find out more from our lovely host Carin and their Head Chef John, who also told me about their Pop-Up Kitchen evenings they put on four times a year currently.

So when I heard from them a few weeks later, inviting me to their latest event which was ‘A Festive Banquet’ and, based on the food I had already enjoyed, I couldn’t refuse. I had been informed that not only did they have the beautiful gardens and forest we could see immediately around the area, but they have a 300 acre farm that they grow animals and vegetables, which is what is used in the kitchen for these events – I was fairly in awe of this revelation and, even though I genuinly couldn’t get a dining partner for the event (everyones diaries were full!) I decided to go solo, and get involved with the other diners who would be there.

The large conservatory type dining room was all aglow with lights and well laid banquet length tables, with seating for approximately 50 people. The evening started promptly at 7:30pm and the menu design certainly set the scene of what was to come. It all started with a historical introduction then the good stuff….the food!

Lord of the Pies! A turkey tartlet with festive spices and fruit. This little meaty morsel was one tasty tart – crumbly pastry filled with tantalising turkey. It certainly got our tastebuds going.

To accompany this appetiser was a great bit of history. This is was a mince pie of a different kind – shredded/minced meat pie to be precise. Did you know, historically they were always meat pies with fruit accents, but eventually the fruit became more dominant & the fruity mince pie you eat today! I’m not particularly a history buff or fan, but when paired with something of interest – i.e. food, it becomes relevant and interesting to me.

Next up, a sharing platter of cured, pickled and steeped fruit and vegetables with breads and homemade cheeses.

This was for four people to share but so well laid out, each person knew their portion without the embarrassment of ‘shall I, may I, is this mine?’ An unctuous soft cheese ball which was crispy on the outside and soft in the middle, tomatoes of all colours with their flavours intensified, crispy bread bites, chutneys, quince jellies and deep fried gherkins or similar – it was fantastic; earthy, sweet, savoury, tangy.

Fish course: Warm potted trout with horseradish cream. What came out didn’t look potted to me (or what I envisaged) but nonetheless was an absolute delight.

Trout from their river (can you get more local and fesh than that?!), stacked high and mighty, with a light horseradish beurre blanc type sauce. Fresh and soft, this was a trouty treat.

The main event: A three-bird roast consisting of free-range local chicken and guinea fowl, filled with a duck, orange and pistachio mousseline served with creamed potato and a cranberry and tonic wine jus.

Before our main course came out we were told how the swan used to be the traditional monastic centrepiece, common during the middle ages, before all the swans were owned by the crown and that the song 12 days of Christmas actually represented the birds that were presented to guests at a Christmas feast. We were told our swans were just coming… I think we were all a tiny bit worried, but they werent lying…

Our three bird roast was adorned with a swans head, made using salt baked dough (and someone painstakingly painting all of them!) accompanied by the freshest of vegetables from the farm.

It was so absolutely delicious and filling! The meat was plump and juicy, but the triumph was the creamed potato mash that had bits of shredded duck meat mixed in with it to give it a firm and rich flavour and don’t get me started on the gravy. Let’s just say it took all my restraint, and that of one of my fellow diners, to not drink it – it was deep, rich, sweet, and so moreish, a real sign of skill.

Whilst nearly bursting at the seams after this course, my fellow diners were nodding along, all agreeing this was as good as expected. They informed that this was the 3rd event they had attended this year, and that they have never been disappointed; as soon as an event shows up on the conference facebook page, they book.

We were all certainly keen to see what the pudding course had to offer next!

A selection box – mini homemade ‘twix’, jelly tots, truffles, coconut cream and ‘walnut whip’.

Another course full of all the flavours and textures you can imagine, but all working together perfectly. Soft chocolate, crunchy honeycomb, sweet and sour jelly tots, salted nuts and then a little shot glass of coconut cream which just cleansed the palate. Overall it was a dessert disco in the mouth.

If that wasn’t enough, there was coffee and petit fours to finish! It was quite amusing as most of the room started to ask for napkins to take home these final treats of Christmas fudge, ‘ferrero roche’ type balls and Christmas cake that John had fed for many days. We were all full to the brim of our Christmas stockings yet didn’t want to waste these fab petite fours, if only to have them as a reminder the next day of the meal the night before.

The evening flowed between historic stories and foodie feasting, with everything being a joy to eat and every mouthful inspiring satisfying noises from every guest as well as it being creative enough to instigate plenty of table chatter.

Head Chef John Hughes has worked at an award winning Devon restaurant, been behind the food at Dartington Hall and has been at Buckfast Conference Centre for 8 years now. He is delighted with the turnout for these events and is also helping to push the boundaries on this historical site, by championing this type of event and being allowed to do it. Thank goodness they are with him on this – we’d be missing out otherwise.

Chef John Hughes and his team

I cannot recommend this event enough – at £25 a head for a 4 course meal (6 courses in total really), it’s a steal. A full evening from 7:30pm until approx 10/10:30pm – the food was so incredibly tasty (I didn’t have to season anything), well presented and cleverly put together based on the theme, it could certainly teach some restaurants a thing or two.

Don’t miss out! With currently four events a year, look out for their next event now, gather the troops and get booking – if there’s more interest, more events may get added. It’s definitely worth giving it the Dining Devon Recommended badge.

Their write up of the event, with a few more historical references can be found here on their website.

To find out about their next pop-up kitchen event, which is based around foraging (or look at previous ones), check out their Buckfast Conference Centre Facebook page.

To find out more about their garden related events including wreath making or even bee keeping, check out their Garden Department at Buckfast Abbey Facebook page.

You can also follow them on Twitter.

Festive Banquet Pop-Up Kitchen at Buckfast Abbey Conference Centre – by Lauren Heath Buckast Abbey - a place of history, rules, observances, architecture, and self sufficiency. Some people mainly know it for the tonic wine that is produced by the Monks amongst other wares.

#bu #buckfast abbey #buckfast abbey conference centre #conferences #events #food miles #local #low food miles #pop up kitchen #themed dining

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yumyummunchies-blog · 5 years

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101 Christmas Party Food Ideas|The Experience Bite

It's that time of year again! The time of year when you make certain to have loads of people heading to your home expecting some scrumptious Christmas Party Food Ideas!

Well never fear since we know just the dishes for you to use to wow your visitors and have them requesting seconds! These tasty Christmas Party Food Concepts are sure to go quick when your visitors see them so make extras!Vanilla Pudding

Puff Pastry Christmas Star Cookies Like giving your Christmas party visitors their own little Christmas tree! These Vanilla Pudding Puff Pastry Christmas Star Cookies are as delicious as they are adorable! Get Dish Here. Gingerbread Cake If there is a Christmas celebration food idea that is cuter than this I would love to

see it! You will feel a little guilty about having to destroy this one to consume it however it will disappear as soon as you take that first bite! Get Recipe Here. Candy Cane Christmas Breadsticks Recipe How Cute! These Sweet Walking Stick Christmas Breadsticks are an adorable way to snack! Get Recipe

Here. Cranberry Cream Cheese Mini Phyllo Bites Bite sized perfection, these tasty little morsels make certain to disappear quick when they make the rounds at your Christmas party! Cranberry Cream Cheese Mini Phyllo Bites are the best party food idea! Get

Dish Here. Apple Pie with Cloves If you have actually never ever tried clovesin your apple pie prior to you are going to go bananas for this remarkable Apple Pie with Cloves dish! Share this delicious reward with your guests this vacation! Get Dish Here. Blackberry Lavendar Champange Cocktail This champagne cocktail gets a special twist with a basic blackberry and lavender sauce that is very easy however looks spectacular! Perfect for entertaining with delicious genuine components. punch is the best way to ring in the holiday season! Champagne and a perfect pairing of juices integrate for a holiday punch that will have everyone coming back for seconds! Get Dish Here.Santa Cupcakes These Santa Cupcakes are as adorable as they are tasty! Try these out on your own tonight! Get Dish Here. Roasted Turkey Breast Dish Include some flavor to your turkey with this simple to follow Roasted Turkey Breast dish this year. This is sure to be the tastiest thing at your Christmas party this

year! Get Recipe Here. Christmas Spice Cake Eggnog Buttercream Christmas Spice Cake Eggnog Buttercream is the Vacation treat you didn't understand your table

had actually been missing out on! A piece of this

delicious cake goes perfectly with a hot cup of coffee or tea! Get Dish Here. Christmas Wreath Caprese Salad One part focal point, one part appetiser! This stunning Christmas

Wreath Caprese Salad is a healthy method to make your table more

joyful at your next Christmas Party! Get Dish Here. Pomegranate Champagne Margaritas Pomegranate Champagne Margaritas are as delicious as they are head-turning. Get Recipe Here.Instant Pot Honey Baked Ham Immediate Pot Honey Baked Ham

is the perfect method to put your instant pot to work on a tasty classic while you prepare the rest of your Christmas party food! This is a substantial time saver! Get Recipe Here. Nordic Panna Cotta Skyr Wild Berries These charming

little Nordic Panna Cotta with Skyr Wild Berries cups are an ideal method for your Christmas Party guests to have an easy to consume a single serving reward table! Your guests

will enjoy this delicious Christmas Celebration

Food Idea! Get Dish Here.Pomegranate Champagne Mixed Drink This Pomegranate Champagne Mixed drink is the easiest mixed drink for entertaining! Just 3 ingredients and no cooking! Get Dish Here.Turkey Packing This simple to put together Turkey Packing

dish is a tasty take on the traditional side meal. This is sure to be a best addition to anything you make for your Christmas Celebration! next Christmas celebration

! Get Recipe Here. Apple Cider Bourbon Mixed Drink Apple cider fulfills a shot of bourbon and they shake things up with apple butter, fresh orange & lime juiceand spices

. Get Recipe Here.Thumbprint Cookies Thumbprint Cookies are a Christmas party food concept staple! Get Dish Here. Blood Orange Champagne Cocktail This blood orange champagne mixed drink is the perfect easy

cocktail recipe for amusing! Get Recipe Here.Quick Easy Sugar Coated Pecans This traditional Christmas Celebration Food Idea is Cocktail Sausages

A tasty twist on a traditional

Christmas party food concept, these yummy little Sticky Asian Cocktail Sausages are sure to be a big hit at any party!

Get Recipe Here. Ultimate Christmas Cheese Board Put this yummyUltimate Christmas Cheese Board dish down on the table and enjoy the snacks fly off the plate! You may require a second batch to be ready for the demand for these snacks! Get Dish Here. Susie's Chex Celebration Mix Method much better

than shop bought! This scrumptious Susie's Chex PartyMix dish makes certain to be a big hit at any Christmas Celebration! Get Dish Here.

Balsamic Spiced Mixed Nuts These Balsamic Spiced

Mixed Nuts are way much better than any store purchased mix! Yummm! Get Dish here. Bacon Wrapped Water Chestnuts These Bacon Covered Water Chestnuts make certain to turn some heads and have your guests running for a taste! These are

the Christmas celebration food idea you have

got to have at your next get together! Get Dish Here. Bacon Cheese Straws Yummm! These delicious Bacon Cheese Straws are snacking excellence! This is theperfect Christmas Party Food

Concept! Get Recipe Here.Easy Christmas

Fruit Nut Cake As a gift or a Christmas party food idea, this Easy Christmas Fruit Nut Cake is a sure winner with your loved ones this year! Get Recipe Here. Gingerbread Cranberry Get Dish Here.Christmas Wreath The Christmas Wreath isn't just for your door this year! This healthy snacking idea is ideal to show your visitors at any Christmas party! Get Dish Here.

Chocolate Log Christmas Cake Chocolate Log Christmas Cake might be easy but it is anything but typical. This makes certain to take center stage at your Christmas celebration this year! Get Dish Here. Christmas Spice Chocolate Waffles Add a little festive spice to your Holidays today with this incredible Christmas Spice Chocolate

Waffles recipe! These are crazy excellent! Get Recipe Here. so yummy as it is with these scrumptious Merry Christmas Pancakes! Get Recipe Here.Baked Eggs Bacon and Hash Brown Bites Wow! These Baked Eggs Bacon and Hash Brown Bites are a fantastic junk food!

These are best for a Christmas Party Food Idea

! Get Dish Here. Christmas Chocolate Chia Truffles Delicious and healthy too, this Christmas Chocolate Chia Truffles dish is a step far from the ordinary Christmas party food

that you will be thankful you took

! Get Dish Here. Hashbrown Sausage Breakfast Casserole This Hashbrown Sausage Breakfast Casserole makes sure to be the very best thing onyour Vacation table today! Get Dish Here. Christmas Sprouts Cheese Sauce Yummm! This Christmas Sprouts Cheese Sauce is sure to take spotlight at any Christmas Celebration! Get Dish Here.

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orchidsandsweettea · 6 years

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The word Ravigote means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers. Ravigote butter, made by kneading butter with the four herbs and adding pepper, salt and lemon juice, spread between thin slices of bread, makes delicious sandwiches.

The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.

Vanilla and lemon have an almost universal appeal to the palate, and knowing this, the American cook, like the generation before her, has always seasoned her rice puddings, for instance, with one or the other, just as her apple sauce has invariably been flavored with lemon or nutmeg, her bread pudding with vanilla, and so all along her restricted line.

An ordinary bread pudding becomes veritably a queen of puddings as, indeed, it is called, merely by having a layer of jam through its centre and a simple icing spread over the top.

I didn’t have to stir it quite as often as I usually do when I make jam, and I think it was because the heat was coming at the peaches equally from all sides of the pot which helped cook everything at the same pace, and made my cooking job easier since I didn’t have to hover around the pot. They are particular, however, to be consistent in the use of garnishings.

Flowers and fruits are reserved for sweet dishes, except in the case of nasturtiums, which they regard as much a vegetable as a flower and use freely with meats. It isn’t essential that every dish should be turned into an elaborate work of art.

Creamed Honey & Rose Popsicles and Viola Mini Pavlovas

Servings: 4-6

Time: 1hr 15mins

Difficulty: easy

Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a larger quantity of juice.

Ingredients

1 cup raw shelled nuts

1/4 cup light brown sugar

2 tablespoons unsalted butter

2 teaspoons rosemary

1 teaspoon flake sea salt

1/2 teaspoon chili flakes

Directions

Place the pans in the oven and bake for 40-50 minutes, or until they’re golden around the edges. In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it. The juice will collect under the cup, and not run out at the edges or top of the pie.

A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.

Tips & Tricks: Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh. Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.

There are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. The frequent experience of the cook living in the country or suburbs these days to receive unexpected visits from friends who are touring in automobiles, and she finds she must have something attractive, dainty and nourishing ready at a moment’s notice to supplement the cup of tea or coffee so welcome after a hot, dusty trip.

It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

Fear no mess; it just means you’re a normal, functioning human being.

Creamed Honey & Rose Popsicles and Viola Mini Pavlovas The word Ravigote means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers.

#pavlova #portrait

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orchidsandsweettea · 6 years

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The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers. Ravigote butter, made by kneading butter with the four herbs and adding pepper, salt and lemon juice, spread between thin slices of bread, makes delicious sandwiches.

The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.

It is impossible to deal in a short article with the many varieties of Summer Sauce, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cook’s understanding of dessert making. To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort.

Pumpkin Pancakes with Apple Compote and Candied Nuts

Servings: 4-6

Time: 1hr 15mins

Difficulty: easy

For the honeyed pear topping, have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.

Ingredients

3 1/4 cup flour

1/3 cup light brown sugar

1/4 teaspoon ground cardamom

1 cup warm whole milk

1 packet dry yeast

1/4 teaspoon salt

6 tablespoons unsalted butter

Directions

Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds.

Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.

Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh butter.

5.Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour.

A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.

Tips: Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh. Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.

It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. The frequent experience of the cook living in the country or suburbs these days to receive unexpected visits from friends who are touring in automobiles, and she finds she must have something attractive, dainty and nourishing ready at a moment’s notice to supplement the cup of tea or coffee so welcome after a hot, dusty trip.

The two classes of cakes-butter and sponge-are treated in detail both as to the methods of making and the required ingredients, and numerous recipes are given which will enable the cook to provide both plain and fancy cakes for ordinary and special occasions. Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cook’s understanding of dessert making.

Fear no mess; it just means you’re a normal, functioning human being.

I can only imagine the heaven that would exist being able to eat one of these guys warm from the oven! Savory pastries are severely underrated, in my opinion, I think they should be as common if not more common than the sweet ones. Marta had come to my workshop in Croatia to lend a hand and is one of the warmest, sweetest, and friendliest people I’ve ever met. And not only that, but she is an incredible cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had breakfast that morning, and even chilled these pies tasted insanely good.

Aside from their goodness their extra large size will always recommend their use to the wise cook. Flowers and fruits are reserved for sweet dishes, except in the case of nasturtiums, which they regard as much a vegetable as a flower and use freely with meats. It isn’t essential that every dish should be turned into an elaborate work of art.

With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one of my favored techniques for stress alleviation. In this way, this past Friday I said ‘to hellfire with it’ and made a cake in my half torn down kitchen. The broiler was in working request and there was ledge space enough for the blender, and that was adequate for me.

Salted Swedish Cardamom Buns The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers.

#cardamom #rolls #salted #swedish #sweet #vanilla

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