A Beginner's Brunch offers granola, smoothies, eggs Benedict, breakfast burritos, French toast strips with citrus marmalade butter, waffles, congee with chicken, shrimp with mushrooms, dark chocolate Seville orange muffins and brown yeast bread, with Finger Food dishing out sushi, a mixed bruschetta plate, dill potato cakes, chorizo with sherry, quesadillas and marinated olives.
A few of the option in Appetizers are a peach, Gorgonzola & watercress salad, salmon spring rolls, fish tacos with chilpolte mayo and a smoked mackerel & dill pate. For Soups and Salads we are treated to bacon & cabbage soup, Moroccan Harria soup, seaweed salad, American chicken salad and a shrimp & rice noodle salad. In Quick & Easy Meals some of the offerings are roast chicken pasta, crepes, tacos, pork with rosemary & tomatoes, Thai fish cakes. red lentil dal, Turkish lamb pizza and monkfish in coconut milk.
Prepare Ahead Suppers encompass lamb korma, pork & ginger stew, lasagna, tagine of lamb, gravlax, and haddock with Dijon mustard, with Slow Food doling out paella, beef & oxtail soup and slow roasted pork belly. A few of the selections in Formal Suppers include sea bass in a salt crust (requires 2.5 pounds of salt!), a tofu & veggie stir fry, pan broiled steak and a vegetable pie. Festive Meals provides spicy roast turkey, boozy ice cream and witch's bread with chocolate and raisins.
Moving onto Children's Foods, there are cupcakes, chicken goujons (fingers) with sweet chili dip, crispy potato skins and mini sponge cakes, while Portable Foods touts salmon with dill butter & roasted tomatoes, sticky chicken thighs, Irish stew and a rum raisin cake. Foraging metes out spring nettle soup, roast rabbit, wild Damson jam and elderflower fritters.
Vegetables and Spuds presents colcannon, tomato fondue and spiced eggplant and Sweet Things consist of a chocolate tart with fresh raspberries, truffles, mousse, a chocolate & peanut butter pie, olive oil ice cream, frosted tangerines, sticky toffee pudding, a kumquat compote, frosted lemon & raspberry squares, pears with chocolate chip crumbles and a sweet geranium cake with blackberries.
The Cheese Course delivers a Parmesan & Gruyere souffle, raclette and goat cheese in grappa. Drinks closes out the book and offers elderflower chanpagne, lemonade, lassi, mulled red wine and mojitos.
The Best of the West Cookbook, published in 1918. Recipes were gathered by several ladies in the Sioux City, Iowa area and the book was printed by the Davison Brother Company. Like most cookbooks of the era, all recipes are presented in a narrative style.
We begin with Appetizers ~ fruit cocktail, a sweetbread cocktail, deviled eggs in aspic, egg timbale, stuffed tomatoes, lobster cocktail, egg croquettes, Welsh rarebit, Bismarck herring (served with apples, beets, pickles & hard boiled eggs) and salmon mousse, followed by Sandwiches which consist of pate de fois gras, cream cheese with walnuts, sardine & egg, chicken liver, crab meat and chicken salad and finally Soups ~ consomme, bouillon, cream of pea, clam chowder and oyster stew.
Moving on, Shellfish and Seafood delivers oyster fricassee, oysters Newburg, baked trout, fish cooked in tomatoes, frog legs, salmon loaf and shrimp gelatine, with Meats providing roast beef, German post roast, stewed lamb, Russian steak (celery, onion, tomatoes & green peppers), a round steak roll, braised tongue, calves brains with scrambled eggs and stuffed mutton chops. Poultry and Game contributes roasted chicken, steamed or fricasseed chicken, squab with liver dressing and a chicken & veal souffle.
A few of the Sauces include hollandaise, artichoke, mint and mushroom, while Entrees encompass lobster au gratin, sweetbreads & mushrooms, crab meat timbales, chicken mousse and chicken a la king. Vegetables bestow potato puff balls, candied sweet potatoes, a spinach ring, mashed carrots, stuffed eggplant, corn fritters baked tomatoes matzo balls, farina dumplings, a macaroni loaf and baked rice.
Salads and Dressings are comprised of aspic, the ubiquitous perfection salad (vegetables suspended in gelatin), coleslaw, Waldorf, and lobster, potato or tuna salads, plus French, mayonnaise and tartar dressings. Compotes consist of wine jelly, applesauce, cranberry sauce, peach compote and stuffed figs or dates, while Baked and Steamed Puddings offer grated apple, cherry duff, tapioca, suet, chocolate plum, macaroon and wine
Some of the options in Pies and Pastries are cherry puffs, lemon pie, cheesecake, coconut pie, apple strudel, huckleberry and mincemeat pies, with Cakes and Tortes dishing out a lady Baltimore cake, spongecake, Doberge torte (10 layers!), walnut cake, a ladyfinger torte, chocolate or jelly rolls, pound cake and angel food cake. Cookies and Small Cakes are comprised of almond slices, lebkuchen, chocolate wafers, macaroons, cream puffs and snowballs.
A few selected Miscellaneous Desserts are whips (chestnut or raspberry), custards and Bavarian cream with Ice Cream, Sherbets and Frozen Puddings doling out boiled custard, coffee mousse, marshmallow & macaroon ice cream, frozen custard, Nesselrode pudding, chestnut ice cream and fruit ices. Breads and Rolls offers lunch rolls, corn bread, English muffins, cheese sticks and popovers with Waffles and Pancakes extolling buckwheat, German, matzo and potato options.
A few of the Preserves and Jellies are plum conserve, marmalade, cantaloupe pickles, crab apple jelly, spiced Tokay grapes, brandied peaches, spiced cherries and stewed apples, while Pickles and Relishes pitching chili sauce, mustard, chow chow, dill pickles and yellow cucumbers.
Winding down there are Beverages ~ eggnog, sherry flips, a claret cup and raspberry shrub, plus Candies ~ fudge, caramels, pralines, nutted figs, popcorn balls and finally - nut & fruit bonbons.
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