#currant gateau cookie

[xaytheloser]

what if all the Doves of the Abbey (+Sour Butter) had those fancy gold highlights in their hair like the other Order members have?? while technically, they're not part of the Order, they WERE all part of it, once.. so it would make sense I guess?? (+ I fixed Currant Gateau's highlights too :3)

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[whateuniceats]

Next up is Patissiere Fouet’s afternoon tea which is served from Monday-Friday from 1-4 pm at the moment! Fouet is quickly becoming one of my go-to dessert eateries due to its unique French-Japanese-influenced desserts which are as lovely as they are scrumptious! They are a little different, forgoing the typical scones for additional desserts, but considering how yummy the desserts are, I certainly didn’t mind lol.

The afternoon tea set comes in a traditional three-tier set which is a bit more fancy from what I’m accustomed to at other places so that was a nice surprise. For the tea sandwiches, the flavors were: smoked salmon with creme fraiche, capers & dill, egg salad with pickles, and seasonal fruit jam. The afternoon tea cakes tier, the second one, included a slice of the yuzu pound cake, the black currant chocolate cake and one petit gateau selection, so for mine, I ordered the strawberry mochi mousse. Lastly, the last tier were the petit sweets which included macarons and tea cookies. For the drink selection, you actually have a choice between coffee, tea, or milk tea, so I actually opted for the yuzu lemonade which I’ve had before and very much enjoyed again. 

I gotta say that Patissiere Fouet had one of the best smoked salmon tea sandwiches I’ve ever had and that’s saying something, considering how much of a standard flavor it is for afternoon tea sandwiches, but the jam and egg salad sandwiches were equally enjoyable. I’m super glad I went with the strawberry mochi mousse for my petit gateau selection since it was simply divine, and the petit sweets (the macarons and tea cookies) also made for a nice finishing touch. At a price tag of $32, Patissiere Fouet is definitely a must-visit for any afternoon tea aficionados on a budget, though I highly recommend the patissiere’s dessert souffles, caramel cheesecake, shiso fromage blanc mousse, and basil green apple desserts as well!

[onelovecarib-blog]

Good restaurants in Toronto Canada in 2017

EDULIS

169 Niagara St., 416 703 4222 The tiny resto that is perfect keeps getting better. They offer two everchanging tasting menus — five courses for seven lessons or $65 for $85. The cosy room, thanks to host Tobey Nemeth’s kind trust, is as luscious as the welcome. And also the food: Chef Michael Caballo’s cooking is elaborate, sophisticated and more sensitive, from house-made bread that was crusty to house with Quebec farmhouse butter -preserved fruit. Bonito is just kissed by one day chef adds flash-fried potato crisps, smoked potato pure, wild onions, and sauce of bone marrow with red wine. Yum! Tender surf clam with shaved fresh porcini comes in barely brown butter dashi and cedar oil. Baby lamb shoulder has a touch of mint in shaved carrots, raisin pure, grape sauce. If dessert is their own preserved apricots with bergamot sabayon and buffalo yogurt in a fragile tart, close your eyes and inhale paradise. This is a kitchen that worships seduces and the seasons with ability.

nationaleventvenue.com

BAR ISABEL

797 College St., 416 532 2222 The gift that keeps on giving. Despite growth, Grant van Gameren guarantees service and superb food at the mothership. Getting a reso is demanding, but we constantly get dinner in the pub if arriving before 7:30 p.m. weekdays. It’s not written the menu nevertheless they offer their octopus that is famous in portions that are ¼: Hurrah! $22 purchases the top octo in town, char-broiled sweet and tender with house-made hot tomato sauce and spicy chorizo. Just smoked pickled green tomato and sweetbreads dance on the tastebuds atop raw tuna that is fat. Raw scallops that are sweet get jazzy with lime, compressed tomatillo, cucumber, mint and apple with ginger. Basque hotpot is just cooked shellfish in chip garlic crouton fragments in almond picada sauce and spicy tomato broth with fennel. For dessert there is still its crust sugar cookie, its center warm cream, the grand gateau Basque and its roof sherry cream. But we adore the zing of the newest dessert — fresh tarragon ice cream encased in dark chocolate. Dancing a jig.

THE CHASE

10 Temperance St., 647 348 7000 It’s matured into a good resto. Still dropdead gorgeous — divine decadence that is, a penthouse atop of a heritage downtown building. You take the elevator to a glam space lit tall windows and by grand chandeliers, to the 5th floor. Luxe banquettes and generous tables, with service and food to coincide. Excellent octopus comes jazzed with piquillo peppers and salsa verde, merguez sausage. This really is a kitchen. Their lamb is brilliant — yogurt marinated rack and pink soft cinnamon with braised shank tagine with couscous, cauliflower and pomegranate. Fat gilded scallops sit fairly on beet risotto that is yellowish.

FOXLEY

207 Ossington Ave., 416 534 8520 Chef/owner of Foxley, Tom Thai, is gifted and passionate, a seafood that is lifelong maven. We’re glad that he specially gaga over his various scintillating ceviches and still slaves in the kitchen. All-Natural scallop ceviche is sweet/tart/hot thanks to kumquat, grilled jalapeño and soy. Chef Thai makes sweet love to uncooked infant kale with shaved pecorino and shallot chips. Even such a commonplace as black cod gets more flavour rush thanks to the aroma of truffle oil. Only negative is no reservations. Go at an odd hour, sit in the bar or give your cell number to them and go wait at a Ossington tavern.

ENOTECA SOCIALE

1288 Dundas St. W., 416-534-1200 Sociale is refusing to coast, has upped its game. Still the same beloved southern Italian cooking, but better! Cotechino — Soft house-made pork sausage with perfect well-flavored lentils spiked with puckery marinated and grilled radicchio. Must eat: Bucatini with maybe the best pasta sauce in town, a triumph of three ingredients. Crispy crunchy tomato, guanciale and chile. We also adore the pillowy gnocchi with chile- tomato sauce that is kissed and lightly smoked ricotta. For dessert, inhale creamy rice pudding with currants and pine nuts. This really is the best simplicity.

SCARAMOUCHE PASTA BAR

1 Benvenuto Pl., 416 961 8011 Could it be old hat? Is it boring? Regardless of the owners’ new outpost in the country, their superb professionalism and joyous devotion to Scaramouche’s food and service never falter. Everybody does pasta, nobody as well as the pasta Bar. Their ravioli of parsnip is smooth and really complex it brings strong foodies for their knees. Partner this with impeccable raw tuna spiked with shiso leaf and lime, ginger, coriander, pickled red onions in sweet soy chile sauce, and there’s no old hat here. Their meat and fish dishes are outstanding. Desserts that are advanced come in the mother-ship bakeshop.

LOS COLIBRIS

220 King St. W., upstairs., 416-979-7717 A serious Mexican eatery, of the sort where individuals of means dine in Mexico. The room is a graceful remake of a hacienda as well as the cooking is very fine. This really is no picnic bench taqueria. Tortilla soup is a chile-kissed tomato broth with sweet fresh panela cheese avocado, tortilla strips and aromatic coriander seedlings. Torta de elote is a fantastic sweet warm moist corn bread covered with sweet fresh corn kernels with pulled brisket in smoky chile adobo sauce dotted. We love chef’s pulpo a la parilla: Astonishingly soft (but not mealy) octopus braised in superlative uncooked green sauce made out of basil, coriander and jalapeno. Are chef’s own corn tortillas, aromatic and warm. The tres leches cake is the very best in town, creamy and damp. That and a tequila negroni will get you get through the night time.

Rasa

196 Robert St., 647-350-8221 Entertaining food Annex style: Woodsy room that is dark cools. You are still greeted by them with mini- muffins and yummy onion butter, and the cooking is huge flavours more guaranteed and exciting thoughts. Bangkok Bowl is fab — super-crisp deep-fried squid with just charred tuna and delightful mango jicama slaw punctuated with peanuts that are smoked. We adore the charred Brussels sprouts with sweet/sour/ Scotch bonnet vinaigrette that is spicy and rich cheese sauce, topped with crunchy slivers of deep fried onion. And oh schmaltz for smooth, jalapeño for heat, chicken skin for crisp, the alluring grandeur of rare strip steak with pickled shrimps for sour and fish sauce mayonnaise for salty.

Noorden

2110 Yonge Street, 416-488-2110 Jennifer Gittins and shut Quince Michael van den Winkel kept Bar Batavia and Little Sister, jazzed up the space cool and casual, and re-opened it with nouvelle Dutch food, tapas style. Servers are knowledgeable and friendly and the completely gin-based cocktail menu goes down really simple. Finest food stakes are sweet raw scallop tostada with avocado and grilled corn salsa, and perfectly grilled skirt steak with fried long beans that are fast and the strong spice of sambal and rendang from Indonesia. There’s additionally attentively charred broccoli with lime leaf and chili, and glass noodle veg salad. Octopus carpaccio loaded with flavour from lemon oil and sesame and is superb soft. Skip the war fries.

[xaytheloser]

The Doves of the Abbey

crk ocs I cooked up these silly guys last night, hope you like em :33

The Doves of the Abbey- undercover spies for the St Butter Abbey, under the command to Sour Butter Cookie, these cookies were assigned to help Sour Butter keep tabs on the Order, whilst trying to dismantle it from the inside.

Egg Tart Cookie (he/they)

the investigator, Egg Tart Cookie's job is to uncover and seek out anything regarding the St Pastry Order. anything regarding plans or arrangements, if he finds anything, his job is to report to Currant Gateau Cookie, the information gatherer, and continue sleuthing.

Currant Gateau Cookie (She/her)

The information gatherer, her job is to take Egg Tart Cookie's reports and send them straight to Sour Butter Cookie. when she's not doing that, she putting up the front of the picture perfect Shadow Sister of the Order.

Profiterole Cookie (She/her)

the silencer. if any member of the Order is under suspicion of this operation, her job is to make sure they never let the plan out, ever. the most loyal to the operation, making sure the other two are doing their jobs well.

[xaytheloser]

The Questioners

the St Pastry Order is filled to the brim with loyal and devout followers, but what happens when seeds of doubt began to sow there way in?

Cinnamon Strudel Cookie (she/her)

raised into the Order, Cinnamon Strudel was always the brightest and clever of the sisterhood, at least that's what reverend mother would always say. it wasn't until she met a certain Profiterole Cookie, that her world began to shift, and she began to question the very Order she devoted herself to. are the reverend mother's words really true? or is there something more beyond the chapel's walls? she yearns to learn more..

Black Forest Cookie (she/her)

Black Forest was devoted to the Order, but had yet to be blessed with given a holy fork, but now, she isn't sure she wants one anymore.. stumbling upon Currant Gateau Cookie writing letters of information to some cookie called "Sour Butter Cookie", she waited until Currant Gateau Cookie left her chambers, and read the letters herself, there she learned the truth about the great Order she once devoted herself to...