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Menu - Essay Example

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Quiche from Quebec with Bread is a delightful quiche recipe we’ve had in the family for years. Served with a piece of Tomato Basil Brioche.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg…
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Menu Au Canada Word Count: 250 page) MENU Appetizers CHEESE WRAPPED IN SPINACH………………………………$2.95 The cheese wrapped in Spinach is a plate of 10 Asiago cheese squares wrapped in the most delicious baby Spinach, fresh from Happy Acre Organic Indoor Farms in Saskatchewan.
The salmon caviar direct from Quebec, and scrambled egg are placed on top of a gluten-free dough shell.
TOMATO BASIL BRIOCHE……………………………………….$2.95
Alberta tomatoes and basil grown at Happy Acre Farms are the ingredients in this tasty bread.
CHEESE PUFFS……………………………………………………..$4.95
A gluten-free dough puff encases Swiss cheese, made fresh from the milk of Alberta cows.
SASKATCHEWAN SIZZLER………………………………………$17.95
This is a well-done steak, the meat being from a farm in Saskatchewan. Good eatin’! Comes with a salad and the option of potato or French fries.
QUICHE AU QUEBEC AVEC PAIN…………………………….…$12.95
This quiche is made from Grandma Antoinette’s Quebecoise kitchen. Quiche from Quebec with Bread is a delightful quiche recipe we’ve had in the family for years. Served with a piece of Tomato Basil Brioche.
This is real clam chowder, better than what is served in Maine, using the freshest seafood off the east coast of Canada. Contains shellfish (for those who are allergic).
ALBERTA PEMMICAN CHICKEN…………………………….....$14.95
Think of a brown, oven-roasted chicken cooked with pemmican (a food which was once one of historic Alberta Native Americans’ favorite antiquated food recipes consisting of nuts and dried berries).
Jellied Moose Nose is another Native American dish, which is relished in the province of Yellowknife.
CHOCOLATE MOUSSE…………………………………………….$3.95
ICE CREAM SUNDAE………………………………………………$5.95
VOLCANO CHOCOLATE CAKE…………………...……………..$5.95
TAPIOCA PUDDING…………………………………………………$3.95
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
upper jawbone
garlic clove
pickling spices
black pepper
* Nutrition Facts
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain.
Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.
Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings. Read More
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