~soy lecithin powder~

~dessert menu~

Desserts

‘Smores’ Brûlée
Chocolate Crème Brulee
with Toasted Marshmallows and Graham Cracker

Mascarpone Pignoli Cheese-cake
Fig & Balsamic Drizzle

Cinnamon Donut Bread Pudding
Sweet Orange Créma

“The Lake Forest”
Molten Chocolate Cake
And a Sweet Cherry Compote

Strawberry Rhubarb Crisp
With Lemon Sorbet

~thirsty dog irish setter red beer~

~thirsty dog irish setter red beer~

~sea urchins~

~pierogi! pierogi! pierogi!~

~pittsburgh~

~pittsburgh sandwich time~yum

~murphy's irish red beer~

~murphy's irish red beer~

~almond brittle recipe~

almond brittle recipe

1/4 cup almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/4 cup water

Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil.

Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.

In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.

Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.

~brooklyn black chocolate stout beer~

~brooklyn black chocolate stout beer~

~boulder mojo risin' double ipa beer~

~boulder mojo risin' double ipa beer~

~lemon mascarpone panna cotta recipe~

Lemon mascarpone panna cotta recipe

¼ cup Fresh lemon juice, divided
1 tsp. unflavored gelatin
1 ¼ cup heavy cream

½ cup mascarpone cheese
½ cup sugar

Place juice in small sauce pan and sprinkle gelatin over it.
Let stand 5 minutes, then add ¼ cup cream to mixture
and stir over low heat till gelatin dissolves, remove from heat.

Whisk mascarpone and ½ cup sugar in medium bowl, gradually whisk in remaining 1 cup of cream until smooth, whisk gelatin mixture into cream mixture, spray containers and pour equal amounts into containers and chill until set.

~Cinco De Mayo Beer Dinner menu~

Cinco De Mayo Beer Dinner


Empanadas

Lime Corn Tortillas and Pico de Gallo

Red Snapper Ceviche
Black Bean and Hominy
Salsa Verde

Tomatillo Chayote Salad
Over Grilled Romaine Tostada
With Tequila Lime Pepper Vinaigrette

Mole Coulette Steak
Cilantro Mexican Rice, Charred Onion Relish
Roasted Poblano Cream

Churros with Lime Syrup & Chile Chocolate Sauce

Chili Chocolate Truffles and Mexican Coffee

~menu~

Pan Seared West Coast Halibut
English Peas and Wild Mushroom
Saint Andre’s Cream

Maple Valley Farms Duck Breast Salad
Blood orange and Black Berry, Arugula
Balsamic and Oil

Oven Roasted Lamb Loin
Honey Lavender Scented Rice Roll, Baby Carrots
Black Pepper Blackberry Glace

Death By Chocolate

~Lagrein Alto Adige DOC wine~

Lagrein Alto Adige DOC

~Barbazzale Bianco Sicilia IGT wine~

Barbazzale Bianco Sicilia IGT

~Muller Thurgau Alto Adige DOC wine~

Muller Thurgau Alto Adige DOC

~Triente Cannonau Di Sardegna DOC wine~

~Triente Cannonau Di Sardegna DOC~

~assoluto isola dei nuraghi IGT wine~

~assoluto isola dei nuraghi IGT wine~

~ithaca nut brown beer~

ithaca beer co.

nut brown ale

~Parker House Rolls Recipe~

Parker House Rolls Recipe

Ingredients:
3 tablespoons warm water (105-110°F)
3 tablespoons sugar
1/4-oz package active dry yeast (2 1/2 teaspoons)
1 stick unsalted butter
1 cup whole milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
print a shopping list for this recipe

Preparation:
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.

Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.

Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.

Preheat oven to 375°F.

Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.

~stone cali belgique ipa india pale ale beer~

~Sierra Nevada Glissade Golden Bock Beer~

~Sierra Nevada Glissade Golden Bock Beer~

~lake forest country club Italian wine dinner menu~

~lake forest country club
untraveled regions of Italy wine dinner menu~
Antipasto
Lamb Meatballs with Rustic Tomato Fonduta
&
Braised Pork Shoulder Crostini with Blackberry Pesto
Served with Lagrein Alto Adige DOC

Primo Corso
Branzino with Farro Blueberry Apricot Insalata
Served Barbazzale Bianco Sicilia IGT

Corso Due
Pepperoncini Braised Beef Short Rib
Country Sausage & Cannellini Beans
Oven Roasted Tomatoes, Tiny Greens, Truffle Oil and Balsamico
Served with Triente Cannonau Di Sardegna DOC

Corso Tre
Shaved Fennel & Pecorino Insalata
Wild Rocket, Orange Supremo & Scallop Crudo
Served with Muller Thurgau Alto Adige DOC

Corso di Quarto
Mascarpone Panna Cotta
Honey Comb, Strawberries and Brittle Almonds
Served with Assoluto Isola Dei Nuraghi IGT

~founders breakfast stout beer~

founders breakfast stout

Brewed by:
Founders Brewing Company
Michigan, United States

Brewed with flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee.

~meet the chef~

Meet LFCC's New Executive Chef Ray Slagle
Saturday March 13th, 2010

7:00pm

Join us on Saturday, March 13th
as Executive Chef Ray Slagle features a few of his
favorite appetizers, desserts and his famous paella!

Slagle is a second generation chef who has
worked in professional kitchens from his native New Wilmington, PA., to his latest stint as Executive Sous Chef at The Country Club in Pepper Pike. In between, he has honed his skills at Penn State and the Winter Institute of Arts and Sciences, and gained experience at Tara,
a four-star, four-diamond inn in Clark, PA., and
the Fountain Room at the Cleveland House of Blues.

The Menu
Smoked Salmon Canapes
Artichoke and Spinach Tarts
Dried Fruit & Chevre Cheese Crostini
Tempura Shrimp with Sweet Chili Sauce
Tenderloin Canape with Horseradish and Pickled Onions

Paella Station

Sweets
Chocolate Turtle Tarts
Lemon Blueberry Tarts
House Made Chocolate Ganache Truffles

$30+ per person

Please call the front desk for Reservations
330-650-0371/330-656-3800
or reply to this email