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Citizen's Bank Park 'Tastykake Bread Pudding'

Citizen's Bank Park 'Tastykake Bread Pudding'



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Denne brødpuddingopskrift, der serveres på Philadelphia Phillies 'Citizens Bank Park, hylder Philadelphia's udødelige kærlighed til Tastykake.

Noter

*Tastykake Butterscotch Krimpets er tilgængelige i Philadelphia/Tri-State-området og kan også købes på Tastykakes internet side.

Ingredienser

  • 2 kopper tung fløde
  • 1 tsk vaniljeekstrakt
  • 1/3 kop granuleret sukker
  • 3 hele æg
  • 1/4 kop karamelsauce, plus ekstra til pynt
  • 1/2 vaniljepundskage, fra et 8 1/2 tommer x 4 1/2 tommer brød
  • Tre 3-ounce pakker Tastykake Butterscotch Krimpets*
  • 3 store croissanter
  • Nonstick madlavningsspray
  • Pulveriseret sukker, til pynt

Portioner 6

Kalorier pr. Servering 774

Folatækvivalent (total) 63µg16%

Riboflavin (B2) 0,3 mg 19,3%


Lance omkring Orlando

Når vi tænker på et tesalong, forestiller vi os ofte en elegant victoriansk ramme med sølv, trelagede bakker fyldt med agurkesmørbrød, scones og små firer og dejlige damer iført røde hatte og iklædt deres fineste søndag. Indtil nu er det de te -butikker, vi har besøgt og blogget om for dette segment af LanceAroundOrlando.com.

For at afslutte denne serie om tesaloner nær Disney World, rejste fru LanceAround, nummer et datter og jeg til downtown Orlando, kun 15 minutter nord for Disney, og besøgte Infusion Tea.

Bedstemor havde aldrig te her

Teamap.com lister Infusion som en “Urban ” tesal, “Et moderne tehus og økologisk/vegetarisk cafe. ” Det ligger på en 19. plads ud af 117 tesaloner i Florida. Den placering er helt forkert –Infusion er i en klasse helt for sig selv!

Ved indtastningen af ​​Infusion kommunikerer de moderne, limegrønne plaststole og co-op håndværksgavebutikken øjeblikkeligt, at du ikke længere er i bedstemors te-værelse!

Fantastisk te og friskbagt varer

Vi besluttede at lave et måltid af det og bestilte tempeh chili, tre-dip fladt brødfad, dagens specielle kartoffelcrepes, et stykke rød fløjlskage og den mere traditionelle agurkesandwich og scones med størknet fløde til at runde vores te af smagning.

I modsætning til smarte tesaloner placerer du på Infusion din ordre ved skranken, før du finder et tomt bord. Servitricen var vidende og grundig, men hun smilede aldrig og virkede ikke særlig glad for at have en kunde. [1/23/10 Editor ’s Bemærk: I morges informerede en anden server på Infusion os om, at vores servitrice er fra Haiti og har kære der. De er okay, men det kan forklare, hvorfor hun ikke smilede under vores besøg. Vores tanker går til hende og hendes kære!] Kort efter bestillingen fik vi serveret vores scones, og det var tydeligt, at den størknede fløde var blevet lagt i sin lille plastbeholder i starten af ​​arbejdsdagen og efterladt til at koagulere i køleskabet siden. Jeg var parat til at blive meget skuffet.

Først op var det tredypede flade brød. En klat frisklavet hummus ved siden af ​​en kugle chutney og derefter en smule tabouleh serveret med skiver sprødt, fladt brød. Det hele var lækkert. Så kom agurkesandwichen. Traditionelle agurkesandwich er lavet med papirtynde, nær gennemsigtige skiver agurk. Infusion syntes at være stolt over agurkeskiver, der var næsten for tykke til at bide. Min skuffelse gav anledning til undren, da jeg lagde mærke til edamame med tre bønner, kikærter og sorte bønner ved siden af ​​sandwich. Begge var ret velsmagende.

Derefter kom tempeh -chilien toppet med creme fraiche og ost og kartoffelcrepen også toppet med creme fraiche. Crepen havde brug for lidt salt, som let blev leveret. Chilien var et perfekt tilflugtssted fra en usædvanligt kølig Florida -aften.

Alt dette og vi fik også lidt te

Åh, og vi fik lidt te.

Nummer et datter valgt Monk ’s Tea. Det viser sig, at det mere refererede til en klosterorden end hendes yndlings-tv-program, der spiller Tony Shaloub, men vi var alle enige om, at teen var suveræn-o!

Mens fru LanceAround og jeg troede, at prisen på tesalonen var langt over gennemsnittet, var nummer et datter mindre entusiastisk. Som hun udtrykte det, var tesalongen farbar, men håndværksgavebutikken gjorde turen værd.

Kreative, kunstneriske tilbud inde i infusion

Lokale kunstnere deler i huslejen, fremvisningen og bemandingen af ​​gavebutikken, som fylder halvdelen af ​​pladsen inden for Infusion Tea. Nummer et datter ville hvine af glæde, da hun stødte på det ene kreative stykke efter det andet.

De siger, at et billede er tusind ord værd, så jeg lagde mange fotos ind i dette indlæg. Desværre bemærker jeg ved gennemgang, at de mangler duften og smagen, der udgjorde den bedste del af Infusion -te.

Vi kan tage den smag, når vi vil. De fine læsere af min blog bliver dog nødt til at vente, indtil de rejser til Orlando. Heldigvis for dem vil de have læst dette indlæg og vide, hvor de skal hen til en lækker og mindeværdig te -tid.

I mellemtiden, passér den størkne fløde, vil du skat?

Infusion te
1600 Edgewater Drive
Orlando, FL 32804
407.999.5255
www.InfusionOrlando.com

Tea Cup

En te -oplevelse som ingen anden!

Fru LanceAround havde det dårligt.

Det var den koldeste uge i Florida ’s historie, og nummer to søn var lige gået tilbage for at gå tilbage til college i Sarasota. Fru LanceAround lagde ikke mærke til, at den nye vinterfrakke, vi købte ham til jul, var blevet efterladt. Der går prisen “ årets mor ”!

Da vi har nydt tesaloner i Disney -området, besluttede vi at køre de to timer til Sarasota, tage nummer to søn hans frakke og nyde et tesalat undervejs.

Ifølge TeaMap.com er testuen nr. 1 i Florida Victorian Grace i Brandon, FL cirka 55 minutter fra Disney World. Vi ringede til dem, kun for at opdage, at deres sidste siddepladser til eftermiddagste er kl. Dette undrede os, da typisk eftermiddagste er aftalt omkring 15:00? Derudover fungerede linket til deres websted på TeaMap.com ikke.

Det viser sig, at kun en kilometer væk fra Victorian Grace er The Tea Cup, som er nr. 3 i Florida. De lukker klokken 16, og vi kunne nå dertil i tide.

Lynn er stolt over sin nye virksomhed

Det smukke pynt på bagsiden af ​​The Tea Cup fortalte os, at vi var ankommet til et særligt sted. Ud over et elegant indrettet te -værelse var en del af The Cup en gavebutik. Ejer Lynn Davis talte med stolthed, da hun beskrev sin indsats for at ombygge inden åbningen for bare to år siden.

Da vi havde den ulykke at besøge The Cup i den koldeste uge i Florida ’s historie, kunne vi ikke fuldt ud nyde den udendørs have, der var skraveret af et enormt egetræ smukt fyldt med en plante, der syntes at være fra Araceae -familien. Smedejernsbænke, flisebelagte stier og udsmykkede buegang i udendørshaven indikerede, at dette ville være et helt specielt sted at nyde en te i foråret!

Inde var te -rummet (billedet ovenfor) fredeligt, afslappende og romantisk. Fejet op i storheden, lænede jeg mig hen mod fru LanceAround, strygede hendes dejlige ansigt og var ved at sige … Men lige så ringede min telefon, og jeg brugte de næste par minutter, inden jeg fik eftermiddagste om at beskæftige sig med et forretningsproblem. Åh godt.

Telefonopkald over, maden ankom, og det var storslået. Lynn insisterede på, at vi prøvede portabello -champignonsandwichen. Hun havde ret –Det var til at dø for! Scones var omtrent det bedste, jeg nogensinde havde smagt. Alt blev tydeligvis lavet frisk. Du kunne smage den kærlige stolthed, der gik i hver bid.

Deres websted siger, at de er “A Garden Style Tea Room With Ethingthing to Delight The Feminine Heart.

Næste gang du er i Florida, skal du springe musen over og besøge The Tea Cup. Det er en ferieoplevelse, du ikke vil glemme.

Tea Cup
1107 Lithia Pinecrest Road
Brandon, FL 33511
813.654.6543
http://www.TheTeaCupTeaRoom.com

Tea Time Disconnect hos Wishes Brew

(Redaktørens bemærkning: Office Manager Anne læste følgende indlæg og kommenterede, at det var en “skadende anmeldelse ” af Wishes Brew Tea House. Uh. Jeg mente ikke at være “skade. ” Der var nogle, let korrigeres, negativer om Wishes Brew, men vores generelle oplevelse var mere positiv end negativ. Ved genlæsning af anmeldelsen fandt jeg dog nogle klogt formulerede sætninger, som jeg ikke har lyst til at revidere. *suk *. Dette er udfordringerne for den journalistiske kunstner &# 8230Dine kommentarer …som altid … er meget værdsat –LanceAround.)

Efter den dejlige oplevelse, vi havde på Hart Sisters Tea Room i Sanford, besluttede vi at bruge TeaMap.com til at prøve nogle andre nærliggende tebutikker.

Teværelser nær Disney bliver svære at finde, da både Sherlock ’s i Celebration og Churchill ’s på West Hwy. 192 har lukket deres døre.

Det næste testue er Wishes Brew Tea House of Hunter ’s Creek. Vores erfaring der viste sig at være lige så skizofren som navnet på tebutikken. Er “Wishes Brew ” beregnet til at være et spil på udtrykket “witch ’s bryg? ” Hvis ikke, viste den uheldige hentydning sig at være profetisk.

Det første, du bemærker ved indtastning af Wishes Brew, er møblernes dikotomi. Mellem de elegante borde, stole og stedindstillinger i victortoriansk stil er siddepladser naturligvis designet til det maskuline sæt mørkt træ, polstrede stole med maskuline borddækninger og skaksæt er en skarp kontrast til det finurlige “Alice in Wonderland ” te -sæt eller vores lækre, hvide bord.

I midten af ​​rummet var en platform indeholdende ekstra store tronlignende stole med konge og dronning. Ifølge vores tjener bruges de kun af “reservation. ” Disse forskellige bordindstillinger tilføjede yderligere vores dobbelte følelser om dette sted. Vi elskede kreativiteten og indfald yin og yang. Men hvad var der forude? Var i for “Wishes ” eller “Witches ” a-brewing? Det viste sig, at det var lidt af begge dele.

Menuen var en typisk tesalgsmenu, og fru LanceAround og jeg bestilte ivrigt eftermiddagste, mens nummer et datter valgte hummusfadet. Vores anden afbrydelse fandt sted med tjeneren, som var en smuk, ivrig efter at behage den unge mand. Han var nacn og engagerende, men manglede nogle af de sociale gracer, man kunne forvente af en person, der var tiltalt for servering af en eftermiddagste.

Te, scones, sandwich, bagværk og hummus blev serveret. Således kom den sidste afbrydelse. Hummusen smagte, som om det var en købt butik. Pitaen blev skåret, smurt og ristet. Dette skjulte ikke det faktum, at det var ret gammelt. Æggesalat og agurkfyld til sandwichene var vidunderligt, men igen, dette kompenserede ikke for brødet, der var så gammelt, at det ydre var hårdt og forældet. De små scones var okay, men den minimale mængde fløde, der blev leveret, var ikke nok til at give en tilfredsstillende scone -topping. Endelig blev kagerne alle købt i butikken, ikke frisklavede. Selvom vi nød den velkendte smag af Walker's berømte shortbread cookie.

Du vil måske blive overrasket over at høre, at vi trods vores erfaring faktisk synes, at Wishes Brew er et besøg værd, især hvis du aldrig har haft en te -oplevelse. Enhver kan have en dårlig dag. Det tager ikke meget for dem at sikre, at de bruger frisk brød næste gang. Hvem ved, måske vil endda nogen fra Wishes Brew læse denne anmeldelse og tilbyde fru LanceAround og mig en chance for at prøve dem igen. Måske endda give os en gratis te? Vi er ikke over sådanne småbestikkelser. Vær dog advaret, bare fordi du giver os gratis mad, garanterer ikke, at vi vil ændre dette opslag med en mere positiv modbevisning! Vores fine læsere fortjener vores ærlige mening!

I mellemtiden er vi på vej mod Tampa for at prøve et andet tesal, der i øjeblikket er nr. 3 i Florida af TeaMap.com.

Følg med, vi vil snart skrive om det!

Hart Sisters Tea Room

# 1 Datter uden for indgangen til Hart Sisters Tea Room

Føler du dig stresset? Overvældet? Brug for en pause? Jeg har den perfekte løsning til dig.

Find et sted i nærheden for at nyde en britisk Afternoon Tea.

Det var, hvad min familie gjorde i weekenden. Vi opdagede en perle –the Hart Sisters Tea Room i Sanford, FL.

En traditionel britisk eftermiddagste serveres typisk mellem 15.00 og 17.00 og består af dit valg af te serveret med scones og en side Devonshire Cream plus marmelade, agurkesandwich (jeg ved, det lyder ycchh. Men hvis du aldrig har haft en, du vil ikke tro, hvor godt de smager) og diverse andre kager alle præsenteret på et sølvfad i tre niveauer.

Vi mødte Susan nee Hart, der er medejer af Hart Sisters Tea Room sammen med sin søster, Anna. Selvom ingen af ​​dem er britiske, nyder de madlavning og iværksætteri. De åbnede deres egen cateringvirksomhed i 2004 og supplerede det i 2006 med at åbne te -rummet.

Deres te -værelse er hyggeligt og malerisk og den perfekte indretning til en eftermiddagste. Tjenesten var enestående maden, lækker. Når du besøger Orlando -området, er det værd at turen til Sanford for at nyde en eftermiddagste med søstrene Hart.

Hvis du ikke snart kommer til Orlando, anbefaler jeg, at du finder den nærmeste tebutik og tager et øjeblik til at nyde te og scones. Det giver et perfekt pusterum for dig og en ven

Her er et websted, der giver en glimrende ressource til at lokalisere autentiske tesalver i hele verden: www.TeaMap.com.

Hart Sisters Tea Room & Catering
1305 S. Park Avenue
Sanford, FL 32771
407.323.9448
www.HartSisters.com
[email protected]

Venezia Bageri & amp. Cafe

Europæisk og latinsk køkken i en italiensk atmosfære

Varm, frisk & amp Unik …Hver dag!

Det er, hvad skiltet siger uden for Venezia Bakery & amp Cafe. Og det er sandt!

Fru LanceAround og jeg havde fornøjelsen af ​​at tale med Ignacio Plaza, Managing Partner for Venezia Bakery & amp Cafe

Vandrede vi ind i Venedig?

Ignacios bedsteforældre immigrerede fra Spanien til Venezuela, hvor Ignacio blev født og opvokset. Han skabte Venezia ved hjælp af det samme koncept som bagerierne i hans hjemland Venezuela. Hans køkken er en blanding af europæiske og latinske påvirkninger, og indretningen på hans restaurant får dig til at føle, at du har vandret ind i Venedig, Italien.

Han forklarede, at da europæerne først kom til Venezuela, opdagede de et område, hvor de indfødte havde bygget deres boliger lige ved en sø. Dette mindede dem om Venedig, Italien, så de navngav dette nye land “lidt Venedig ” eller Venezuela.

Ignacio bager alt frisk fra bunden

Ignacio er meget stolt af sin butik.

Venezia har specialiseret sig i skinke- og ostruller lavet på samme måde, som de er lavet i Portugal, brød, empanadas og rækker og rækker af frisklavede kager og andre desserter.

Fru LanceAround havde en enorm æg og ost sandwich (som kun kostede $ 4,50, og hun kunne ikke engang afslutte det), mens jeg nød en spinat empanada. Maden var fantastisk. Fru LanceAround bestilte også en expresso, som hun hævder var den bedste kaffe, hun nogensinde havde smagt, ikke et antydning af bitterhed.

Forstærker oplevelsen, hver søndag byder Venezia på levende musik. I denne uge underholdt en gruppe med en mandolinspiller, en guitarist og en harpespiller dygtigt gæsterne.

En stor tommelfinger op til Venezia Bakery & amp Cafe
13586 Village Park Drive
Suite 302
Orlando, FL 32837

Telefon: 407.851.1148
E -mail: [email protected]
Web: Kommer snart!

Rækker og rækker af friskbagt mad, brød og desserter

Beliggende i Hunter ’s Creek Village, lige syd for Hwy. 417 på John Young Parkway cirka 10 minutter øst for Disney World.

Philly ostebøf. . . I Orlando.

Karen viser stolt sin første ostesteak, birkøl og Tastykake sammen med fru Lance, foran vægmaleriet af Philly's Citizen 's Bank Park på Brianto 's Restaurant i Orlando

Jeg voksede op i et overvejende menonitisk samfund i den nordlige udkant af Philadelphia. I øjeblikket er det en stor metropol fra centrum af Philly til min hjemby Souderton, PA. Da jeg voksede op, var Souderton/Telford imidlertid to små samfund omgivet af frodigt landbrugsjord med Philadelphia som den store by en times togtur væk.

Pointen er: Jeg ved, hvad en Philly Cheesesteak er. Ja, jeg er nu vegetar. Men jeg var en kødædende, da jeg voksede op, og jeg kender en god Philly Cheesesteak. Jeg har spist på Geno ’s og Pat ’s. Jeg har spist (ha!) På Melrose Diner. Jeg kender endda god Shoo Fly Pie, Funny Cake og hvad Pon Haus er (mere almindeligt omtalt som Scrapple!) Ak, jeg afviger. I dag er vi fokuseret på cheesesteak.

Til at begynde med skal de af jer, der ikke kender Philly lingo, kende et par definitioner. (Hvis du er fra Philly, kan du springe denne del over):

Hoagie –En ikke-initieret person vil se en hoagie og betegne den som en ubåd, ubåd, kile, zep, torpedo, helt eller kværn. Hvis du er fra Philly, vil du straks genkende en hoagie som noget ud over disse ringere kopier.

Amoroso Roll –Den første ting, der gør en hoagie til en hoagie, er, at den er lavet på en autentisk, ildbagt Amoroso -rulle. Disse bløde, fugtige, italienske hoagieruller med pensling af kornet majsmel er det, der adskiller enhver hoagie eller ostesteak fra en almindelig “sandwich. ” De er fremstillet i Philadelphia. Gider ikke lede efter dem andre steder.

Autentisk Philly Cheesesteak

Cheesesteak –En bestemt slags hoagie lavet med hakket bøf og whiz. Okay, du kan tilføje løg, svampe, endda tomater og salat, hvis du vil, men du kan ikke få en autentisk ostesteak med noget så groft som cheddarost. Husk, vi taler autentisk Philly her, “Yo! ”

Whiz –Ja, dette refererer til en variation af ost whiz og er (tro det eller ej) det eneste acceptable alternativ til at tilføje ost til din cheesesteak. Okay, okay, du kan få provolone (kun hvis den er særlig skarp) eller en anden provinsiel variation, men du bør få whiz. Jeg fortæller mor, hvis du ikke gør det. Gør ikke den fejl, John Kerry begik under sin præsidentkampagne i 2003. Han bad om schweizisk ost på sin cheesesteak -ordre. Sagde en lokal madkritiker i Philadelphia, “I Philadelphia, at det er en alternativ livsstil! ”

Birch Beer –Denne unikke sodavand kan kun findes i eller i nærheden af ​​det sydøstlige Pennsylvania eller måske importeres til de fineste (ha!) Spisesteder eller hjørnebutikker rundt om i verden. Det ligner rodøl, men med en lidt sødere og mere veltalende smag. I menonitiske samfund var alkohol forboden, så den lokale drikkevareforhandler havde tønder birkøl til salg. Da fru LanceAround og jeg blev gift i nærheden af ​​hendes hjemby Roanoke, VA, bragte min mor og far en tønde birkøl til at servere gæsterne ved brylluppet. Jeg troede, at vi gav vores gæster en lækker og serendipitously unik libation -oplevelse, som de med glæde ville huske i årene fremover. Jeg opdagede senere, at når fadet ville sprutte en sodavand, følte de fleste af vores gæster (fra Virginia, altså) sig snydt. Mine familiemedlemmer og venner fra SE Pennsylvania forstod!

REAL Soft Pretzels ser sådan ud

Soft Pretzels – Beklager, hvis du nogensinde har spist en “soft kringle ” fra tante So-and-So ’s bod i dit lokale indkøbscenter, har du aldrig haft en RIGTIG blød kringle. En autentisk Philly blød kringle kan kun købes på et gadehjørne i Philly, serveret af en ikke-badet Filth-a-delphian, der ikke bruger handske (eller anden form for sanitær aktivitet), og som tager en stak kl. mindst fire kringler pressede sig sammen fra en brun papirpose ved siden af ​​vejen, hvor de har haft rigelig tid til at samle det særegne støv og snavs af tilbage Philly -veje, der forstærker deres unikke smag. Smæk dem gerne med gul sennep. Glem dijonen, og hvis nogen beder om Grey Poupon, tror jeg, at det korrekte svar er at ramme dem.

TastyKake, Birch Beer og Herr 's kartoffelchips

Tastykake –En anden Philly-tradition, der vil overraskende ligne en “Hostess ” eller “Little Debbie ” til de uindviede. Men som deres annonce siger, er der ingen, der bager en velsmagende kage som en Tastykake! ”

Shoo Fly Pie, Funny Cake, Pon Haus, Scrapple, Fausnaught –Nå, disse har mere at gøre med min anabaptist (dvs. Mennonit)/Pennsylvania hollandsk arv og mindre at gøre med Philly. Vi vil tale om dette i en anden blog …

Alligevel, da jeg læste en artikel i Orlando Weekly, der tyder på, at der er en restaurant i Orlando, der giver en autentisk Philly Cheesesteak -oplevelse, var jeg (mildest talt) skeptisk. Jeg har været skuffet mange gange før af steder, der hævder at have autentiske Philly Cheesesteaks. Så Number One Son og jeg foretog den timelange tur fra mit hjem nær Disney World til Avalon Park -samfundet i den østlige ende af Orlando til Brianto ’s Original Hoagies Restaurant.

Selv Briantos tegn ligner Philly

Da vi kom ind i virksomheden, bemærkede vi et skilt, der forkyndte, at de serverede ægte Amoroso -ruller. Wow! God start. Som nævnt ovenfor er der ikke noget, der hedder en hoagie eller ostesteak, der serveres på noget andet end en Amoroso -rulle. Jeg spurgte ejeren, om han ville have noget imod at rense sin grill og derefter stege mig nogle svampe og løg og putte dem i en rulle til mig. Det gjorde han (efter at have givet mig et quizisk udseende), og jeg blev glædeligt overrasket over, hvor godt det smagte. Jeg bestilte også en blød kringle og blev forskrækket over at opdage, at disse ikke var autentiske Philly -kringler. Køb dem ikke. (De havde ikke noget snavs på dem.)

Den følgende uge tog jeg min kødædende ven, Karen, (som også tilfældigvis er vores nummer 1 datter Montessorilærer) og fru LanceAround tilbage til Brianto ’s for at få deres mening om cheesesteak. Dette var Karen ’s første ostesteak. Denne gang havde jeg noget vegetarisk kødalternativ med. Ejeren var rar nok til at rense grillen igen og lave en vegetarisk ostesteak til fru LanceAround og I. Jeg blev lidt uopmærksom, da Karen bestilte muligheden “provolone ” for hendes ostesteak, men jeg fangede hurtigt hendes fejl og insisterede på, at hun skift til “whiz. ” Resultatet: Karen forkynder, at cheesesteak var lækker! Derudover oplevede Karen sin første Butterscotch Krimpet Tastykake og hendes første Hank ’s Birch Beer. Hvilken godbid! Alt dette til lave Philly Hoagie -priser.

Frisk bøf hakket og grillet på bestilling

Den nederste linje –En kæmpe tommelfinger op for Brianto ’s Original Hoagies Restaurant. Ud over cheesesteaks, Hank ’s sodavand og Tastykake serverer de også salater, hoagies, grillet ost, hotdogs, hot hoagies, tortellini -salater, frugtkop, hvidløgsbrød og Herr ’s chips (en anden Philly -tradition.) Hoagies kan være 6, 12 eller en 18 cm stor størrelse. Priserne spænder fra $ 4,49 for nogle af 6 ″ (som fylder dig) til $ 12,99 for nogle af 18 ″ (som vil fylde dig op til tirsdag.)

Få en 18 ″, og tag det ekstra med hjem til en godbid næste dag.

Briantos originale Hoagies
12001 Avalon Lake Drive
Orlando, FL 32828
407.382.2667
Åben kl. 11.00 til 22.00

Afrikansk etiopisk restaurant i Orlando

Service –Etiopisk stil!

Uventede eventyr giver nogle af de mest frygtindgydende minder om vores liv, ikke sandt?

Da vores datter tog os på ferie til San Francisco, havde vi et af de øjeblikke, hvor vi opdagede Massawa Ethiopian Restaurant i hjertet af Haight-Ashbury-distriktet. Lækker mad – i modsætning til enhver anden mad, jeg nogensinde havde oplevet, og#8211 blev serveret på en stor rund tallerken i midten af ​​vores bord. De forskellige retter blev klumpet sammen ved siden af ​​hinanden på et fladt, svampet stykke injera –Ethiopisk brød mindst to fod i diameter og dækkede pladen fuldstændigt.

Vi spiste maden med fingrene og drejede lejlighedsvis tallerkenen, så vi hver især kunne prøve de forskellige billetter. Brødet havde en eddike-y smag, som surdej, og retterne varierede fra linser til kål til grønne bønner til spaltede ærter. Hver med en unik smag, svær at beskrive, men sjovt at opleve.

Denne hukommelse kom til at tænke på, da fru LanceAround og jeg sammen med vores tre afkom kørte ned ad International Drive i sidste uge. Denne vej minder om Las Vegas -striben –masser af blinkende skilte, turistattraktioner, restauranter, hoteller og alt andet end kasinoerne. Fru LanceAround ’s skarpe øjne fangede et skilt, der proklamerede “Ethiopian Cuisine. ”

Gemt væk midt i alle turistfælderne er en lille, skjult plads, der huser Nile Ethiopian Restaurant. Vi ankom omkring 22.00 på lørdag og mødte Ermias & amp Ababa Gebremedhin, ejerne. De kom til Washington D.C. fra Etiopien for cirka 12 år siden. I 2007 flyttede de til Orlando og åbnede Nilen Restaurant. Ermias var fodboldspiller i Etiopien, og hverken han eller hans kone, Ababa, havde nogen restaurantoplevelse.

Ermias serverer stolt etiopisk kaffe

Da jeg spurgte Ermias, hvorfor han forlod Etiopien, svarede han, “ Etiopien giver dig ikke en chance. ” Han nyder den frihed og mulighed, der er til stede i dette land. Han siger, at hans kone “ skubbede mig og#8221 til at åbne restauranten. Han krediterer hende hurtigt for deres succes og oplyser, at det er hende, der kan lave mad.

Vi nød indretningen af ​​Nilen en blanding af standardborde og stole sammen med runde afrikanske taburetter –formet som store trommer –Med et endnu større og højere tromleformet bord. Maden serveres på en enkelt, stor tallerken placeret i en vævet kurv med et vævet låg, der har et stort, let buet håndtag svarende til stilken på toppen af ​​et græskar.

En smag af maden, og vi blev straks transporteret tilbage til vores erindring om det første etiopiske måltid, vi oplevede i San Francisco. Det var unikt og sprængfyldt med smag.

Fru LanceAround kan ikke lide surdejsbrød, så hun var ikke vild med injera eller collard greener. Men hun nød hjerteligt linserne, gule ærter og grønne bønner. # 1 Datter er lidt finurlig og spiste ikke meget. Ingen bekymringer, de tre LanceAround -hanner tørrede alt andet op. En unik godbid, der skabte et fantastisk eventyr.

Prøv Nile Ethiopian Restaurant. Udvid dine horisonter! Du opdager måske bare noget …sendititivt!

Nile Ethiopian Restaurant, 7040 International Drive, Orlando, FL 32819 407.354.0026. Entrees fra $ 9 til $ 15.

Bedste is i Orlando

Tropical Delight Hjemmelavet is

Når jeg kører ad motorvej 192 omkring 5 miles øst for Disney World, bliver fru LanceAround og jeg pludselig blændet af en lille, lyserød bygning med gul kant. Men det, der virkelig fanger mit øje, er skiltet, der siger, “Hjemmelavet is. ”

Indenfor møder vi Noelia Scharon, ejer af Tropical Delight Homemade Ice Cream. Noelia flyttede lige her fra Kennett Square, PA, hvor et magasin udråbte hendes is til “Best of Philadelphia 2009. ” Hun forklarer, at hun var nødt til at komme ud af det kolde vejr, så hun flyttede til Disney -området.

Nogle af jer genkender måske Kennett Square, PA som “ svampehovedstad i verden. ” Og, ja, udover de almindelige smagsvarianter af vanilje, chokolade og jordbær, laver Noelia en is med champignonsmag! Hun laver også avocado, tamarind, rispudding og en sød majs forstærket med chilipulver.

Jeg køber en kugle ristet kokos og en kugle jordnøddesmør. Fru LanceAround får en scoop af hendes favorit –pistachio. Gebyret er kun $ 5 for begge. Isen er primo –sød, cremet og lækker.

Noelia viser fru Lance omkring en frisk tamarind

Vi er ved at gå, når Noelia fortæller om, hvordan hun laver alt fra bunden. Hun holder en tamarind og nogle limefrugter og viser stolt sin ismaskine fra Mexico. Jeg kan ikke længere modstå, så jeg får en liter rispudding og en mangosorbet -pop til veganer nr. 2. Noelia smider endnu en liter pistacie ind til fru LanceAround uden beregning.

Jeg betaler endnu 9,25 dollar og gør mig klar til at tage afsted.

Har du en plastske? ” spørger Noelia.

“Is det plast? ” spørger hun igen. Jeg giver hende et quizisk blik. Metalske påvirker smagen af ​​isen. ” tilbyder hun.

Selv 82 skeer i rustfrit stål? spørger fru LanceAround?

Noelia nikker med hovedet, og jeg siger, “Du er en ægte is -fan! ” med et smil på læben.

Tropical Delight, hjemmelavet is, 3516 W. Vine Street, Kissimmee, FL 34741, 407.348.0004, Timer: Man-sø 12.00 til 21.00.

Best Salad Bar in Orlando er her: Sweet Tomatoes

55 Fødder af Farm Fresh Fare

Normalt blogger jeg ikke om kæderestauranter.

Orlando har så mange unikke steder, jeg behøver ikke annoncere noget, som du kan få overalt.

Men Sweet Tomatoes har kun omkring 70 restauranter –Og det er den slags sted, jeg synes skal opdages.

Fru LanceAround og jeg tog Number One Son and Daughter til de nye Sweet Tomatoes, der åbnede i Crossroads Shopping Center lige ved siden af ​​Disney World. Det var så godt, som vi havde forventet.

Sweet Tomatoes giver frisk, alt hvad du kan spise salat, komplimenteret af supper, almindelige og søde kartofler, pastaer og en dessertbar. I modsætning til mange alt-du-plejer-at-spise-buffeter, understreger denne salat og sundere billetpris. Og det er en sand fornøjelse.

Du begynder med at gå ned ad den 55 fod lange salatbar og vælge mellem både tilberedte salater og friske salatfiksiner ’. Du betaler derefter i kasseapparatet. Omkring $ 10 pr. Person og næsten $ 3 for ubegrænset sodavand er det lidt dyrt. De arbejder dog hårdt på at holde deres buffetlinjer rene og velassorterede med masser af frisk mad.

Efter at have siddet kan du fylde din kop med ubegrænset sodavand eller forskellige iste med aromatiseret smag. Du kan også besøge suppebaren, kartoffelbaren, pastabaren eller osteagtig focaccia -brødbar. I slutningen af ​​dit måltid er der en dessertbar med en blød servering, frisk frugt, skomager og forskellige påfyldninger.

Til dem med specialkost, ros til Sweet Tomatoes for at identificere hovedingredienserne i de fleste fødevarer og til at mærke fødevarer som “vegetarian ” og endda “vegan. ” Ingen bekymringer for de ikke-vegetariske –Der er masser af mad til enhver slags appetit.

Efter at have fyldt os med flere ture til de forskellige madbarer, havde vi den uventede fornøjelse af at blive varmt modtaget af vores ven Dave. Vi ved, at Dave, ligesom alle hans venner, der deltager i Orlando Science of Spirituality -gruppen, er vegetar. Vi havde ikke set ham i flere år, og at se ham igen var den perfekte dessert til et perfekt måltid!

Sweet Tomatoes, 12561 S. Apopka-Vineland Road, Orlando, FL 32836 407.938.9461

Autentisk fransk bageri og restaurant tæt på Orlando

På nuværende tidspunkt er regelmæssige læsere af min blog kommet til at forstå, at nummer et datter deltager i den mest unikke, fantastiske og fantastiske Montessori -skole i Celebration, FL.

Mange af mine yndlingsindlæg kommer faktisk fra uventede oplevelser relateret til skolen. I dag er ingen undtagelse. Hendes mellemskole er i praktik hos et animations- og specialeffektfirma kaldet Nth Degree Design and Visual FX i Winter Gardens, FL. Onsdag kørte fru LanceAround, Number One Son og jeg hendes klasse på en halv times tur til Winter Garden til praktikopholdet. Since the students were going to be there for four hours, we had every intention of driving to a wonderful British Tea Room in Mt. Dora.

But we never expected to be enticed by the city of Winter Garden.

Feeling as though we had somehow been transported into a downtown scene from the movie “It’s a Wonderful Life.” We drove around the town, enthralled by a town clock, gazebo and fountain in the wide median strip down the main street in town. We saw an old fire truck, two caboose trains turned into an attraction, a welcome center, a museum and a bicycle shop just opening for business by putting out an antique bike where the front wheel is about five feet in diameter and the rear wheel only about one foot–A common prop you have undoubtedly seen in some old time movie.

And we discovered Sweet Traditions Bakery and Cafe, a French bakery and restaurant.

Located right in the middle of this quaint town, we found out that the wide sidewalk that meanders around the gazebo and fountain, then underneath the town clock archway is the West Orange Trail–A “rails to trails” bike path that currently connects the towns of Apopka and Clermont through Winter Garden. It will be subject of a separate blog post. Over 50,000 people per month ride this trail.

This helped to explain the enormous bakery display case containing hundreds of freshly baked french pastries and other desserts inside Sweet Traditions.

Mrs. LanceAround ordered a mushroom and cheese omelet, I ordered a spinach, egg and cheese croissant and Number One Son ordered the Chevre Chaude–A toasted baguette with goat cheese served on a bed of fresh greens and tomatoes. For an appetizer, we shared a baked brie salad. Everything was scrumptious.

We enjoyed it so much, that after the student’s internship was finished, we brought them back to the restaurant for dessert. We all had tastes of ice cream, sherbet, a Napoleon, strawberry cheesecake, dark chocolate and pistachio truffle and, best of all, an authentic french strawberry crepe. Lækker!

We chatted with Stephane and Christine Crocher, who founded the restaurant in April of 2008. He was raised in Paris and she grew up near Plymouth Rock in Massachusetts. They ran a bakery in Wellesley, MA for four years before moving to France and opening a bakery near the Arc de Triomphe in Paris.

Christine, who says her staff refers to her as “Anal Annie,” found life in Paris difficult. She loved the country, but found the lack of personal space and the gruffness of the French people very intimidating. After five years, she convinced her husband to move back to the USA.

At first, they were going to open a shop in Cary, NC. But the demographics that looked perfect on paper did not feel right in person. So they came to Orlando and within a few hours of experiencing Winter Garden knew they had the perfect location for their French Bakery and Cafe.

It’s a wonderful restaurant, definitely off the beaten path and just waiting to be discovered by the well informed traveler looking for “more than a mouse!”™


Aramark Unveils New Menu Items for Winter Classic

Uh oh! It looks like Aramark – the company that usually displays the creativity of a German at open mic night – has concocted some new dishes for the Winter Classic. They are as follows:

Tuscan Chicken and white bean, and tomato bisque soups

Petite filet grilled cheese

Maple brined turkey sandwich

Lobster rolls (a dish so elegant and delicious that it will only be reserved from those in the premium areas and the top deck of the Titantic— sorry, Leo)

The (originally named) Broad Street Bullies Breakfast Sandwich: scrambled eggs, melted cheddar and bacon.

Italian sausage sandwich with broccoli rabe and sharp provolone

Tastykake bread pudding

Gina’s Cupcakes

Warm apple pies and s’mores

Jokes aside, nice work here by the Aramark chef, though it’s worth pointing out that he mispronounced both broccoli rabe and s’mores. 


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Apple Festival Recipe Contest winners share their recipes

The 62nd annual North Carolina Apple Festival Recipe Contest was held Friday, Aug. 29. Four judges Leah McGrath, Frank Fraboni, Bill Moyer and Debbi Bender judged the five categories: Low Calorie, Breads, Pies and Pastries, Desserts and Professionals.

The 62nd annual North Carolina Apple Festival Recipe Contest was held Friday, Aug. 29. Judging took place in front of First Citizens Bank on Main Street and Sixth Avenue. Four judges Leah McGrath, Frank Fraboni, Bill Moyer and Debbi Bender judged the five categories: Low Calorie, Breads, Pies and Pastries, Desserts and Professionals.

Prize winners were as follows:

Rheta Merrell took first place in the Low Calorie category with Apple Soup. Judy Miller took second place with Apple Cranberry Bran Muffins.
Helen Merrell took first place in the Breads category with her Saucy Apple Gingerbread. Francine Vann took second place with Baked Apple and Nut Bread.
LaToshia McHanry took first place in the Pies and Pastries category with Apple Caramel Swirl Cheesecake. Francine Vann took second place with Apple Custard and Grits Pie.

Jay Farris won first prize in the Dessert category with WNC Apple Bread Pudding. Norma Wegman took second place with Apple Walnut Muffins.
Jordan Arace was the winner of the Professional category with Apple Tatin with Shortbread Crust.

The Grand Prize Winner was selected by a final taste test of all the amateur first place winners. LaToshia McHanry was the grand prize winner with her Apple Caramel Swirl Cheesecake.

Prizes were donated by A Day in the Country, Applebees, Biltmore House, Chimney Rock Park, Cracker Barrel, Fatz Cafe, Flat Rock Playhouse, Forge Mountain Foods and Gifts, Foxfire Gallery, Highland Lake Inn, Ingles, Mast General Store and Walmart.

This event was coordinated by the North Carolina Cooperative Extension Service.

Try your hand at these winning recipes:

Low Calorie
First place
Apple Soup
2 tablespoons extra virgin sesame oil
1 cup diced kohlrabi
1 and cups diced carrots
cup diced tomatoes
8 cups vegetable stock
3 large North Carolina Granny Smith, peeled, cored and diced
3 large North Carolina Golden Delicious apples, unpeeled, cored and diced
(this apple combination will yield 6 cups)
teaspoon celery seeds
3 spiseskefulde mel
2𔊫 cup fat-free half and half cream
1 spsk sukker
2 spsk citronsaft
salt og formalet sort peber efter smag

In a large pot, over medium heat, drizzle in the sesame oil, add the kohlrabi, carrots, bell pepper and tomatoes cook 4 to 5 minutes until softened. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 30 minutes.
Meanwhile, prepare the apple, then add to the pot and simmer for a further 8 to 10 minutes, watching carefully, because you want the apples to maintain their shape. Add celery seeds.

In a small bowl, mix together flour and cream pour slowly into the soup, stirring well bring just to a boil. Add the sugar and lemon juice before seasoning to taste.

Remove from heat and serve. Suggestion: Accompany with a healthy, crusty bread, if desire.

This soup may also be used for appetizers, and may be served in smaller containers or bowls. The extra virgin sesame oil contains 120 calories per tablespoon, same as vegetable oil, and gives the vegetables and apple a flavorful taste.

A kohlrabi is a member of the cabbage and turnip family with a bulb-like stem that grows above the ground and is topped with green leaves. The bulb has a mild, nutty-sweet, turnip-like flavor. Can t find one? Use a turnip and/or chopped cabbage for the soup.

Fat free chicken stock may be used instead of vegetable stock, or a combination of both. This soup may be made with other ingredients of your choice just keep it healthy!

Andenplads
Apple Cranberry Bran Muffins
2 kopper mel
1 cup oat bran (or I use regular oats if I don t have bran)
cup packed brown sugar
2 tsk bagepulver
teaspoon baking soda
teaspoon salt
cup oil
1 whole egg and 2 egg whites
cup apple cider or orange juice
1𔊫 cup skim milk
1 tablespoon orange zest (optional)
cup Craisens chopped
1 medium apple chopped

Mix all dry ingredients. In a separate bowl mix wet ingredients. Pour into dry and mix until moist. Add apples and Craisens. Bake for 15 to 18 minutes at 375 .
Judy Miller

Brød
First Place
Saucy Apple Gingerbread
1 kop smør
1 kop brunt sukker
cup molasses
2 store æg
1 cup applesauce, freshly homemade this was made from a combination of North Carolina Golden Delicious and Rome Beauty Apples (freezes well)
1 spsk citronsaft
1 teaspoon butter flavoring
1 and cups cake flour
2 tsk bagepulver
2 teaspoons ground ginger
1 tsk stødt kanel
powdered sugar for dusting (optional)
Preheat oven to 350 . Spray a 9 by 13-inch baking dish with cooking spray.

In a small saucepan, melt butter over low heat pour into a large mixing bowl.
Combine sugar and molasses with a large spoon, or a mixer on medium speed. Add eggs, one at a time, then the homemade applesauce (the thicker, the better), lemon juice and butter flavoring.

In a medium bowl, sift flour, soda, ginger and cinnamon together add to applesauce mixture by large spoonfuls and combine well.

Pour into the prepared baking dish and bake for 30 to 35 minutes or until a wooden pick inserted into the middle returns clean.

Remove from oven and let cool for 5 minutes turn onto wire rack cool completely. Cut into 18 servings.

Dust lightly with powdered sugar (optional) if desired, serve with extra applesauce and/or whipped cream or vanilla ice cream.

This tasty and fragrant bread will get you in the mood for both fall and winter.
Helen Merrell

Andenplads
Baked Apple and Nut Bread
1 kop smør, blødgjort
4 cups Granny Smith and Gala apples
1 cups sugar
1 tsk vanilje
1 tsk salt
1 teaspoon cream of tarter
4 eggs beaten
4 cups self rising flour
cup buttermilk
1 kop brunt sukker
1 teaspoon each of cinnamon, clove and nutmeg
1 cup applesauce
Core and slice apples. Cook over low heat with brown sugar, spices and stick butter for 20 minutes or until soft. Lad afkøle.

Cream sugar, butter until fluffy, add vanilla and eggs one at a time. Mix dry ingredients together and add remaining mix together. Place in buttered loaf pan and bake for 40 minutes until it cracks in the middle.
Francine Vans

Bagværk
First Place and Grand Prize
Apple Caramel Swirl Cheesecake
tablespoon vanilla
3 store æg
2 tablespoons 2 percent or whole milk
Kraft caramels
4 pack cream cheese (softened)
4 Gala apples (2 cups diced small)
3 spsk brunt sukker
box of vanilla wafers
stick butter, softened
stick melted butter
6 tablespoons cinnamon sugar
muskatnød
tablespoon vanilla extract
Mix together stick of softened butter and cream cheese until fluffy, adding all three eggs one at a time ,blending well on medium speed. Next add a pinch of nutmeg, three tablespoons cinnamon sugar and tablespoon vanilla and blend on low speed for 15 seconds.

Skorpe
Place 45 vanilla wafers in large zip-lock bag then use a fork to poke hole in top of bag to release air. Take a book and bang away until cookies are well ground. Pour into bowl and add melted butter and stir with spatula until crumbs are well coated. (Can add more butter if desired to coat crumbs well). Pour crust into greased spring form pressing onto bottom. Sprinkle with 3 tablespoons of cinnamon sugar. Then line whole wafers with flat side facing inward of spring form pan side by side going around perimeter until circle of cookies are complete. (Do not use broken cookies for your border).

Smelte
Unwrap 25 caramels and place in a microwave safe bowl. Add two tablespoon of 2 percent or whole milk. every 20 seconds until completely melted

Fyldning
Pour filling on top of crust just enough to cover, then drizzle some caramel over the entire filling. Continue to cover with filling and drizzle with caramel until caramel is gone, leaving the top plain.

Køleskab
Peel and cut Gala apples into small cubes. Add dash of nutmeg, 3 tablespoons of cinnamon sugar, 3 tablespoons of brown sugar and mix with spatula until well covered. Cover and place in refrigerate over night.

Bage
Bake for 10 minutes in a 425 oven. Reduce head to 350 (do not remove cheesecake) and bake for 40 to 45 minutes or until edge is set but center moves slightly. Run a butter knife around edge of cheese loosen side of pan. Do not remove ring until cake completely cools. Let stand on wire rack for 3 to 4 hours. When completely cooled, remove the ring from cheesecake cover top with plastic wrap and refrigerate for 14 hours or overnight.

Æbler
Remove from refrigerator and place in sprayed sauce pan on medium high for 5 minutes, stirring occasionally. Reduce heat to low and simmer for 15 minutes covered. Let topping cool and place on top of cheesecake.
Serves 14 to 16.
LoToshia McLarry

Andenplads
Apple Custard and Grits Pie
4 cups Granny Smith and Red Delicious apples, cored and cubed
1 cup brown sugar
2 tablespoons cinnamon
1 teaspoon nutmeg and clove
Cool down until apples are soft. Mash with potato masher until it looks like chunky apple sauce.
Pie Crust standard
2 kopper universalmel
teaspoon salt
1 tsk sukker
1 tsk bagepulver
cup shortning
cup cold water
Mix dry in bowl. Cut shortening until crumbly. Add water until crust forms a ball. Let rest in refrigerator for 15 minutes. Roll out and put in pie pan.
1 cup apple cider
cup grits of choice
1 pind smør
kop sukker
1𔊫 cup self-rising flour
2 æg
cup milk
Cook grits in cider for 4 minutes. Add butter. Set aside until cool. In bowl mix sugar flour, eggs milk until creamy. Mix apple mix in grits. Pour into pie shell and bake for 45 minutes in a 350 oven. Lad afkøle. Serve with Cool Whip or ice cream.
Francene Vann

v v v
Desserter
Førstepræmie
Western North Carolina Apple Bread Pudding
Ingredienser:
2 kopper granuleret sukker
5 store æg, slået
2 kopper mælk
2 tsk vaniljeekstrakt
3 cups or 4 slices of Fireside Restaurant Bread or other bread that is toasted and cubed
1 kop pakket lysebrunt sukker
cup butter, softened
1 cup shopped and toasted pecans (local if at all possible)
1 cup peeled and diced WNC Granny Smith apples
Til saucen:
1 kop granuleret sukker
cup butter, melted
cup WNC apple juice
1 æg, pisket
2 tsk vanilje
cup Calvados apple brandy (substitute apple juice for no alcohol)
1 decoratively sliced WNC apple (without the peel) for final garnish
Preheat oven to 350 . Grease a 10 by 10 or 9 by 13 inch pan.

Mix together granulated sugar, eggs and milk in a bowl then add vanilla. Combine chopped apples and stir well. Pour over cubed bread and let sit for 10 to 30 minutes (or until thoroughly absorbed).

In another bowl, mix and crumble together brown sugar, butter and chopped pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 50 minutes, or until firm or set. Fjern fra ovnen.

Sauce: Mix together the granulated sugar, apple juice, butter, egg and vanilla in a saucepan over medium heat. When simmering, add the sliced decorative WNC apple slices. Add the Calvados (or apple juice), stirring well. Reduce to cup of liquid and then pour over bread pudding.

Serveres varm eller kold.
Jay Farris

Andenplads
Apple, Walnut Muffins
3 kopper universalmel
1 tsk bagepulver
1 tsk bagepulver
1 tsk salt
1 tsk muskatnød
1 spsk kanel
1 cups oil
2 kopper sukker
3 æg, slået
2 tsk vanilje
3 large Granny Smith apples, peeled and chopped
2 cups walnuts, coarsely chopped
Cream together oil, sugar, eggs and vanilla. Bland godt. Sift together first six dry ingredients. Mix oil mixture into dry ingredients until well mixed. The batter will be very heavy. Stir in apples and nuts. Spoon into 16 large muffin cups pan (grease muffin cups). Bake at 325 for 35 to 40 minutes.
For cake, bake at 325 for one hour in Bundt pan.
Norma Wegman

v v v
Professionel
First Place
Apple Tatin
with Shortbread Crust
Brittany Shortbread Dough:
5 æggeblommer
7 ounces granulated sugar
8 ounces butter
2 vanilla beans (seeds scraped)
1 teaspoons salt
1 pund mel
5 teaspoons baking powder
Combine flour, butter, salt and baking powder.

Mix with paddle in electric mixer.

Beat egg yolks, sugar and vanilla.

Fold egg mix into flour and mix at low speed until just combined, refrigerate for one hour.

Roll out dough until 2󉪚 of an inch thick.

Cut into four inch squares and let sit for at least 30 minutes at room temperature.
Bake in a 325 oven until lightly browned, set aside.

Caramelized Apples:
12 Golden Delicious of Fuji apples (peeled, seeded and quartered)
Sugar and water for caramel

Place apple quarters in a baking dish in a single layer.

Make a caramel sauce with sugar in a dry pan and deglaze with water to form caramel syrup.

Pour over apples and bake in a 325 oven for 20 to 30 minutes until apples are tender and caramelized.

When apples are removed from oven, pressed down to flatten the apples to a thickness of a half inch and set in freezer to chill.

Invert apples from pan and cut into four inch squares. Chill until ready.

Place apple square on top of shortbread square and heat in oven to warm slightly.
Top with almond crumble and present with sauces and decorations.
Jordan Arace


Willie Mae’s Scotch House

My love of fried chicken has been well documented on this site. My love of travel is alluded to frequently here, and honestly, traveling for food is pretty much the norm for me.

Which leads me to my trip to New Orleans the second week of May. Partially to visit my lovely friend Jenn, partially to eat a lot.

Jenn came to pick me up from the airport and took me straight to Willie Mae’s Scotch House, where I’d read a number of articles proclaiming it the best fried chicken in the country.

Wutttttt? Of course I had to go and see what was what. Because of the early hour – I landed around 10, we got there about 11, 11:30 – there was absolutely no wait. Which is great, because I hate waiting, and it was much more humid than I’d expected it to be – and waiting is done entirely outside the restaurant, since there’s no foyer or really a hostess stand area.

We quickly placed our orders when asked what kind of bread we wanted, Jenn responded cornbread. I declined any, as I knew I’d have trouble eating all that I ordered, plus I don’t love cornbread that much. I did try a small bite of hers as she graciously offered, and it was tasty. But I saved room for the main event…

Jenn’s fried catfish came quickly, overflowing the plate – look how HUGE that piece is! – fried expertly. Auspicious – the crust was a little too peppery for me, but it was well-seasoned and pretty tasty. Just way too much for one portion!

You get your choice of sides, and Jenn chose red beans and rice. I’m not sure you can completely understand scale here she took a few bites to sample it but most of it went home with us because this is just a large plate with red beans and then a scoop of rice on top.

For my side, I chose butterbeans and rice after our very friendly, nice server told me that was her favorite side. Creamy – to the point where the beans had been practically creamed – lots of onion, and a bit of chile pepper to give it a little kick – I pretty much scraped the plate. I thoroughly enjoyed this and wonder why I don’t see this on more menus it was a very hearty and delicious accompaniment to my fried chicken. Meget velsmagende.

This picture is after I ate a bunch of the sweet potato fries already. I’m not sure what possessed me to add these on – I don’t care for sweet potatoes that much – but these were kind of sad. Not crisp, not particularly well-seasoned nor flavorful, they were just… okay. Åh godt.

I asked for all dark meat, and our server said no problem – though what showed up was a thigh, a drumstick, and a wing. No big deal – I just didn’t want a breast. And I definitely wanted a thigh.

Crisp exterior. Lightly battered, with the thinnest crust ever, and a juicy, moist interior.

Very, very good fried chicken indeed. The best in America? Well, this is going to be tricky. It’s very, very good fried chicken. Extremely tasty. But this is not, personally, fried chicken that I’d want on a very regular basis. Were I to live in the same city, it would certainly be in the rotation, but out of every 5 times I had fried chicken, I’d want this one maybe once. Hvorfor? This is a different style of fried chicken I like mine simply floured and fried. You may wonder at the difference, but there is a distinct difference to fried chicken that’s been battered. I enjoyed my pieces greatly – and happily ate the thigh and drumstick (I kind of forced Jenn to eat the wing), considering it excellent fried chicken.

Just not my daily, go-to fried chicken.

That’s still Bobwhite. I go there more often than I care to admit… and it’s my “daily” fried chicken, without a doubt.

I will admit, however, that considering the secret recipe for Willie Mae’s… I started pondering what’s in the batter and I have plans/ideas for attempting to recreate it at home one day very soon. Not because I crave it, but just to see if I can.

Willie Mae, I tip my hat to you, good lady you make excellent fried chicken.


Try this Pumpkin Bread Pudding Recipe From Caprial Pence instead of Pumpkin Pie this Holiday Season

BLOOMFIELD, NJ - Back in the 1990's I discovered Caprial Pence on PBS. She has owned a few restaurants, was honored by the James Beard Foundation, and has authored several cookbooks including American Bistro Fare.

One of my favouite American Bistro Fare recipes, and one that I have made several times (so much so that I no longer need the recipe) is Pumpkin Bread Pudding. It's a great twist on the classic Pumpkin Pie and sure to become a favorite everywhere.

Much to my surprise, after sharing this recipe in person a few people have approached me to mention that they used this this recipe at Thanksgiving and received rave reviews from their guests. (It's kinda to neat to know that I provided the information that earned someone accolades).

1 baguette, diced (I have found that most varieties of day old white bread works well too - and recently found that using Challah knocks everyone's socks off)
1 cup toasted pecans (a few times toasted chopped hazelnuts and that has gone over really well)
2 1/2 cups half and half
3/4 cup Pumpkin Puree (the Libby's in the can works great)
3/4 kop sukker (white sugar is fine, but everything tastes better with Turbinado sugar)
1/2 kop brunt sukker
5 æg
1 tsk ren vaniljeekstrakt
2 tsk stødt kanel
1 teaspoon ground ginger
1 tablespoon crystallized ginger (rough chopped ginger, so that the pieces about the size of M&M's seems to be what produces the best results)
1/2 tsk stødt muskatnød (grate your own - the flavor will be amazing!)
1/2 tsk stødt peberfrugt

Preheat over to 350 degrees Fahrenheit.

The original recipe calls for a 10-inch springform pan, but I have found that well greased 8 or 9 inch square baking pans work well too. Place the diced bread in the pan, sprinkle the toasted pecans over the bread as evenly as possible.

In a medium bowl mix half and half, pumpkin, and 3/4 cup sugar. Then add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice.

Pour this mixture over the bread and mix well. Let stand about 20 minutes so the bread can absorb the pumpkin mixture. Give it a quick mix again just before placing it in the oven.

Bake for 45 minutes or until a knife inserted in the center comes out clean.


City tours, excursions and tickets in Philadelphia and surroundings

Serpentine Water Park

The height of this ride is quite impressive and comparable to the height of a five-story building. The beginning of a slide and a lifting tower are located in the so-called tail of a giant cobra. The ride ends at a huge open mouth of a cobra. Thrilling impression after riding a slide are guaranteed. Besides that, there are about 20 rides, which are also worthy of thrill lovers’ attention. &hellip Read further

Duffy's Cut

Local residents and train drivers believe that the railroad is haunted. The images of people walking on the tracks, horrified inexperienced drivers time and again, only a miracle had prevented accidents. A huge number of anomalous facts associated with the Duffy’s cut railway, attracted researchers and archaelogists. Archaeological excavation by a research team began in 2004, five years later, the researchers announced their discovery that shocked the world. &hellip Read further

The Nobu restaurant in Hamburg will offer both public dining places and private rooms for guests seeking intimacy. For corporate meetings and events, the hotel offers a special outdoor terrace. The local community can also benefit from the new hotel – Nobu will launch a special private members club with a designated lounge area, special food and beverage sessions. Members of the club will be able to visit fitness and wellness centers, and even participate in exclusive events. Læs dette


Ny mexico

KiMo Theater

Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.

Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.

In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.

The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the Jeg elsker Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)

Det New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)

La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.

As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.


Saturday, April 23, 2011

Talula's Garden - A secret garden that shouldn't stay secret

While I'll admit that I'm partial to the Jose Garces empire, I found my recent Stephen Starr experience at The Dandelion quite engaging and delicious. As such, I was particularly excited to get a solo reservation at Talula's Garden--a joint venture between Stephen Starr and Aimee Olexy (of the famed Talula's Table in Kennett Square--an impossible reservation, by the way, from everything I've read on the blogs).

Whenever I tell people I like to eat alone, they often seem surprised or confused. Especially when most people can't stand the thought of eating out without some sort of company. At the end of a long day or week though, all I want is some "me" time, where I can sit with my own thoughts, relish the food in front of me, and enjoy the space I'm in.

Upon arriving in Washington Square, I had to loop around a few times, call 411, and even ask a tour guide for assistance before I found the restaurant tucked away on St. James Street. Although I could easily have been frustrated (given that my stomach was calling out to me by that point), I appreciated the possible Burnett reference--as if only those "in the know" would be able to find their way to the restaurant's "secret garden."

I was glad to find my way though, because the space is absolutely breathtaking--a wonderful combination of Stephen Starr's drama and flair with Aimee Olexy's farm-table aesthetic. High ceilings, lots of light, beautiful prints, and whimsical details. The main dining room is a bi-level open space that looks out onto a lush garden (which will be perfect for al fresco dining--that is, as soon as spring decides to settle in). In contrast, a few smaller nooks afford some patrons a bit more privacy in their dining experience.

As a solo diner, I was asked if I'd like to sit at the communal table, which was situated right by the cheesemonger and her array of cheeses. Considering that my friend Erich had just mentioned the restaurant's cheese focus, I would've been foolish if I'd chosen to sit anywhere else. Furthermore, the communal table was not only gorgeous with its tea lights in mason jars, but also with its view of the lighted garden.

My server Josh produced a series of menus for me to scan through, including a drinks menu, a cheese menu, and the dinner menu. As he was highlighting items on the drinks list, I had to stop and inform him that I was allergic to alcohol, at which point I started to inquire whether. "any of these are salvageable?" I had to laugh because that was precisely what I was thinking. I mean, who wants to simply substitute seltzer or tonic water in a drink? Det giver mening. At this point, Josh bowed out gracefully to speak with the bartender, and then promptly brought me back a non-alcoholic version of the house sangria. The gesture was very thoughtful, and I actually found the drink quite good, though it could probably have been a bit sweeter.

Having scanned through the menu online, I was very aware that: 1) the main courses were all fairly heavy and 2) the desserts needed to be ordered. Consequently, I advised Josh that I'd be choosing several of their smaller dishes to try, just so I could save room for sweets at the end. He quickly and easily obliged, offering to bring out each of my dishes as individual courses. Definitely the kind of dinner service worth paying for.
I started with a cheese plate of "Rare & Ridiculous Cheeses," which consisted of four cheeses, ranging from mild to blue. The cheeses came out on a piece of shale, with several accouterments, including dried fruit, stripes of jam, and thin crisps. Given the company in which I was in (namely, Kate the cheese-monger), I couldn't help but try a few more cheeses throughout my meal, including the Strathdon Blue, the Von Trapp Oma (which I seriously ordered because of the name), and a triple creme brie. All of the cheeses were cut into just the right size for a few bites, giving me the chance to try more than my fair share. A definite indulgence, no two ways about it.

My first small plate was the veloute of sweet peas, which was literally finished at the table. The server brought over a soup bowl with a few pieces of squid, a few pieces of crouton, and a thick stripe of squid ink on the bottom. Upon arriving at the table, he proceeded to pour the bright green veloute over the other components. As I mixed the bright pea soup with the dark squid ink, the soup turned into a lovely deep green. The squid pieces were perfectly cooked--tender without being chewy--and the crouton pieces added a nice textural contrast to the soup. I think the soup needed a bit of salt, but otherwise, it was a nice start to the meal.

My second small plate was the flourless ricotta gnudi, which was described by Josh as a much lighter version of gnocchi. With the torpedo shallot jus on the bottom of the bowl, I interpreted this dish as a wonderfully light and modern version of French onion soup (minus the soggy bread). The jus gave the dish a rich heartiness, but the limited amount prevented it from being overwhelming. The pillows of ricotta were perfectly sized, with each puff encapsulating the essence of ricotta. They were also perfectly decorated, with each puff being covered in just the right amount of seasoning and decorated with a single flower blossom. Talk about meticulous! Being the detail-oriented perfectionist that I am, this was definitely my favorite of the three small plates.

My last small plate was the mushroom pate en croute, which came with a chicken wing and a quail egg. I fully expected this dish to be my favorite of the night, but ironically it turned out to be my least favorite. (This kind of thing happens all the time--with me especially.) The mushroom pate was arranged to look like a piece of toast--whimsical, but the pate wasn't particularly good, and definitely didn't capture the essence of the mushroom. On the other hand, the two pieces of chicken (which in no way looked like they formed a chicken wing) were perfectly cooked--crispy on the outside, moist and juicy on the inside. The quail egg offered great color, but didn't add much to the dish. Plus, the brunoised onion or shallot (though I really couldn't tell) seemed to overpower the dish, as if the bitterness had yet to be burned off. All in all, I was pretty disappointed.

To close out the meal, I selected the chocolate cremeaux. While I normally go for something lighter and more citrus-ey for dessert, I decided to choose something richer given that all three small plates had been fairly light. As I had no preconceived notions of the dish, I was delighted when I tasted what looked like the chocolate mousse--and it turned out to be cold! Like a cross between chocolate mousse and a really rich, dense, and dark chocolate ice cream, the cremeaux slowly melted away on the tongue and left the faintest notes of chocolate on the palate. The best contrast was offered by the toasted marshmallow cubes (which could only have been made cuter by having them skewered on a branch) which were warm and melting on the inside. The chocolate cookie crumbles, the crushed bacon (mmm. salt!), and the rich caramel served as amazing taste and textural contrasts, especially when one spoonful encapsulated all elements of the dish. This was definitely the best dish of the entire night.

While I could've stopped there, I decided that my sweet tooth could handle more, so I asked for the house-made cookies to go. The box came with: a carrot cake cookie (which resembled a more substantial whoopie pie), a crescent shortbread cookie, a salted caramel cookie (which was pure decadence), and a chewy bar of some sort. All of them were delicious, and none of them made it home. Hvad kan jeg sige? Eating and walking are my strong suits--especially in combination.

Although it was lovely to treat myself to a special meal, I'd definitely have to say that Talula's Garden is more of a place to indulge your senses than to pop in regularly for dinner. The price point is definitely on Starr's higher end, and the ambiance is a bit too upscale to feel comfortable strolling around in jeans. That said, brunch may be a little more relaxed, and outdoor seating may be as well. At the very least, I'd certainly be willing to go back for drinks and cheese. I mean, I did get complimented by Aimee herself on my cheese appetite.

Talula's Garden
210 W. Washington Square (at St. James Street)
Philadelphia PA 19106
215.592.7787


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