Pineapple Tart Quotes

If Mrs. Charles were a color, she'd be yellow - bright, cheerful, golden rays of sunshine. A ripe banana, a fresh highlighter, sweet like pineapples, tart like lemons, you could lose her in a field of dandelions. One drop of her coloring could turn plain buttercream frosting into the sweetest Easter cake. But one drop of another color could spoil her brightness. Leave her out in the heat too long and her banana peel would start to rot. The tip of her highlighter blackens with wear. The prickling of her pineapple skin sometimes leaves her impossible to open. And dandelions are nothing but pretty weeds." -Claudia

Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple,

it had a sort of mixed flavor of cherry-tart, custard, pineapple, roast turkey, toffy and hot buttered toast

However, this bottle was not marked 'poison,' so Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast,) she very

Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

The strong urge to give her the biggest hug I possibly could swamped me. But then our entrées came, and sorry, Alice, but they smelled so good I only wanted to hug them. Which I did not do, because then they'd be all over my shirt and not in my mouth. Which was the only place I wanted the beef roll, tender shreds of beef braised in garlic and ginger and soy sauce all chopped up and snuggled tightly inside a flaky, oniony, tender scallion pancake. The effect was something like beef Wellington, but better. Alice and I gobbled it down, using our fingertips to scrape up the last few flakes of pancake in the hot, peppery sauce. Then we turned to the other dish. "Is this... a doughnut sandwich?" Alice asked, cocking her head and blinking. "Yes," I said with relish. Alice's entire face lit up. "Excellent." And it was. From the outside, it looked like any normal glazed doughnut, shiny with hardened sugar and puffy from the heat. But the chef had sliced it down the middle and filled it with the most delightful combination of ingredients: a salty, savory aged prosciutto-like ham that melted in my mouth; little bits of tart, sweet pickled pineapple, leaves of grassy cilantro. Together, when they came into contact with the sweet, fluffy doughnut, everything crashed into a bite that was sugary and crunchy and tart and spicy and bright, so bright.

The aroma of spices and pineapple melded into a beautifully colorful fragrance in her pineapple-curry fried rice!" The sweet tart of the pineapple and the saltiness of the fried rice spread through the mouth in a wave! It's a similar idea to sweet-and-sour pork, another Chinese dish that uses pineapples. "As a finishing touch, she hollowed out a whole pineapple, poured the fried rice inside its shell and then baked it in the oven. The inside edge of the pineapple shell was even rubbed with salt to prevent too much sweetness from leeching into the rice." "Doing that meant only the fragrance of the dish increased without changing the taste or drying out the rice. Traditional Chinese cooking has taken yet another small step forward with this dish.

Angels waltz around like in one of my daydreams, glitter-dusted as the faeries I was warned about as a child. They're mystic, with spindly limbs and gossamer hair and skin that glows. Their wings unfurl behind them, some gilded and others adorned with pale pink shimmer. They flutter across the flower-filled glade, twirling like falling feathers. A few of the angels thread starlight into garlands or coax the flowers to bloom. A train of them braid baby's breath into one another's hair. Others lay fruit in front of what looks like shrines--- seashells brimming with water and floating petals that gleam with reflections of the moon. It's like something out of a storybook. Lanterns are strung between the evergreens, casting their light over a long table. On top of a silk tablecloth, candelabras drip with wax and flowers are strewn about--- cerise roses, vibrant marigolds, velvet violets, and pale bluebells. Fresh fruit spills out of a giant shell like a cornucopia--- mangoes, peaches, guavas, champagne grapes and deep red cherries. Dark wine fills crystal cups. Rose-jam tarts with wild raspberries and hibiscus petals pile alongside tea cakes piped with custard and sugared primroses. In the center of the feast is a roasted duck glazed with honey and decorated with slices of pineapple. The smell of buttered potatoes lingers in the air, fragrant with hints of rosemary and garlic.

It was a pity she couldn't do justice to the meal, which featured Scottish salmon, steaming roast joints, venison haunch accompanied by sausages and sweetbreads, and elaborate vegetable casseroles dressed with cream and butter and truffles. For dessert there were platters of luxury fruits; raspberries, nectarines, cherries, peaches and pineapples, as well as a surfeit of cakes, tarts, and syllabubs.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints