Professional Chef Training
Composite
Desserts and Sauces
This
course focuses on the concepts, procedures, and techniques to produce plated
desserts.
This
course stresses timely production. The student will learn to finish the
products, in quantity,
and
in a timely manner. This course may involve production of hot plated desserts.
Text:
Professional Pastry Chef: Bo
Friberg
Day
1
Classroom:
Introduction to course; plating techniques, sauces, garnishes.
Lab:
Custard sauce, fruit sauce, caramel sauce, caramel designs, tuiles.
2
Classroom:
Sauces continued
Lab:
Sauce practical
Homework: Find
2 methods for chocolate tempering
3
Classroom:
Chocolate, intro to tempering
Lab:
Chocolate tempering
4
Classroom:
Continue tempering chocolate
Lab:
Chocolate work continues
5
Classroom:
Tasting chocolate
Lab:
chocolate designs, piping, butterfly
6
Classroom:
Chocolate candies and related products
Lab:
Chocolate box with candies
7
Classroom:
Chocolate exam
Lab:
Chocolate practical
8
Classroom:
Detailed plan of plate production
Lab:
Plate # 1
Theme: Spring Desserts
9
Classroom:
Detailed plan of plate production
Lab:
Plate # 2
Theme: Custard
10
Classroom:
Detailed plan of plate production
Lab:
Plate # 3
Theme: Puff Pastry
11
Classroom:
Detailed plan of plate production
Lab:
Plate # 4
Theme: Apples
12
Classroom:
Detailed plan of plate production
Lab:
Plate # 5
Theme: Phyllo Dough
13
Classroom:
Detailed plan of plate production
Lab:
Plate # 6
Theme: Caramel
14
Classroom:
Detailed plan of plate production
Lab:
Plate # 7
Theme:
Holiday
Desserts
15
Classroom:
Final portfolio due
Lab:
Final Plate Production, Plate #8
16/17
(when applicable) Content to be announced by instructorComposite
Desserts and Sauces
Learning
and Skill Objectives
This course focuses on the elements of
modern dessert composition. This
course stresses a complete understanding and creation of all components of
plated dessert production. The
successful student will learn to finish the products in quantity and in a
timely manner. This course
involves production of plated desserts for CUL 220.
COURSE SKILL OBJECTIVES:
At the end of this course, the successful student will be able to
demonstrate proficiency in the following techniques:
1.
Assembling a finished, balanced, attractive plate
2.
Producing appropriate sauces
3.
Executing timely production of necessary quantity, including storage and
handling
4.
Working in a clean and organized fashion
5.
Plating sauces decoratively
6.
Tempering chocolate correctly
7.
Preparing attractive garnishes to enhance and add to the plate design
8.
Ordering/costing
COURSE
OBJECTIVES:
Understand the following as they relate to composite desserts:
Ingredients
–
Understand
seasonality
Understand
pricing and when lesser quality is acceptable
Equipment
–
Understand
uses for variety of pastry equipment and begin to think of new uses for
standard equipment.
Respect
for equipment and others’ need to use same
Techniques
–
Refine
existing pastry techniques and begin to think of variations of standard
classical techniques.
Explore
new techniques (chocolate tempering, sugar cooking, garnishing, sauces, etc.)
Portfolio
–
Present
final project consisting of base recipes and presentation ideas.
Composite Desserts and Sauces
School
Policies:
Uniform
Attendance
Makeup
Work
Grading
Personal
Policies:
Teamwork
Cleanup
Individual
Motivation
Respect
for Equipment
Tools
Needed:
Squirt
bottles
Pastry
brushes
Spatula
Bowl
scrapers
Whips
Scissors
Pastry
bags and tips
Camera
Knives
Calculator
Colored
Pencisl
Reference
Books
Stars
Desserts
Professional
Pastry Chef
Professional
Baking
Grand
Finales, the Art of the Plated Dessert
Desserts
to Die For
Death
by Chocolate
Chocolat
Bon
Appetit
Gourmet
Composite
Desserts and Sauces
Course Concepts
Robust
vs. delicate characteristics of taste and feel
Use
as many of these components as makes sense for dessert, avoid using gratuitous
or redundant items for sake or color, etc.
Use
garnishing techniques which are simple and appropriate to dessert.
Sauces:
Garnishes:
Chocolate
Chocolate cut-outs
Caramel
Chocolate designs
Warm
Chocolate ruffles
Cold
Chocolate cigarettes
Clear
Caramel cages
Custards
Caramel shapes
Anglaise
Spun/pulled sugar
Sabayon
Tuiles/cookies
Fruit
Edible flowers
Coulis
Marzipan
Compote
Poaching liquid
MENU FORMAT
TASTE
AND FEEL – Characteristics of the following
ROBUST:
lean, tart, cool, crisp, dry
DELICATE:
rich, sweet, warm, soft, moist
COLOR:
variation, feeling, theme, colors in nature
GARNISHES:
appropriate to each item
seasonal
level of sophistication
level of difficulty
IDEAL
MENU:
1
hot item
1
frozen item
1
chocolate item
1-2
seasonal items
1
traditional item
1
specialty item
1
“chef’s choice” item
VARIATIONS: Trio of
desserts
Holiday
theme
Desserts to share
Dessert cart (table side service)
Desserts-to-order
Baking 211: Composite Desserts
and Sauces
Competencies
The
following competencies have been identified as the most important skills to be
learned or developed in this class. During
the course, you will be examined for your ability to execute these skills with
what has been determined as competence by the Cooking and Hospitality
Institute of Chicago.
You
will be evaluated on a Pass/Fail grading system by your Chef-Instructor for
each of these competencies. A failing grade in any of these areas will require
remedial work and possibly re-
testing.
Dessert
Sauces
Identify the
proper method(s) for creating the following sauces:
_____
chocolate
_____
caramel
_____
crème Anglaise
_____
coulis
Chocolate
Production
Produce the following
chocolate products:
_____
cut-outs
_____
candies
_____
boxes/cups
_____
piped designs
_________Chocolate
Tempering
_________Balanced
Plate Design
Baking 211: Composite Desserts
and Sauces
Evaluation Procedures and Grading Criteria
BK
211 is assigned a total of 1000 possible points to be earned. 400 points are
available in the lecture portion of the course and 600 points are available in
the lab.
Lecture -
400 points total
Sauce
Quiz
60 points
Chocolate
Exam
100 points
7
Plate Designs @ 20 points each
140 points
Portfolio
100 points
Subtotal:
400 points
Lab -
600 points
Sauce
Practical
50 points
Chocolate
Practical
100 points
7
Plated Desserts @ 50 points each plate
350 points
Final
Plated Dessert
100 points
Subtotal:
600 points
Grand
Total:
1000 Points
Written
and Practical Exams are given on the day designated on the syllabus.
Written exams may be made up the next class period.
Any exams taken after that time will be lowered in grade by 10% each
day. Practical exams may not be
made up. Pop quizzes and pop
practicals may not be made up.
Grading
Standard
Grade
Score
GPA Points
A
90-100%
4.0
B+
87-89%
3.5
B
80-86%
3.0
C+
77-79%
2.5
C
70-76%
2.0
D+
67-69%
1.5
D
60-66%
1.0
F
0-59%
0
WF
penalty withdrawl
0
W
n/a
I
n/a
Baking 211: Composite Desserts
and Sauces
Recipes
Chocolate
Sauce
4
ounces
cream
4
ounces
milk
4
ounces
chocolate
Ganache
Method
Caramel Sauce
6
ounces
sugar
1
ounce
water
1/2
teaspoon lemon
juice
4
ounces
cream
Crème
Anglaise
6 yolks
5 ounces sugar
8 ounces cream
8 ounces milk
1 ½
teaspoons vanilla
Whip the yolks and half of the sugar to
smooth.
Bring the milk and cream with the other
half of the sugar to the boil. Temper the milk into the yolks and return to
the heat. Heat mixture until nappe-consistency. Remove from heat and add
vanilla. Place in a clean stainless container and refrigerate.
Thickened Fruit Sauce
16
ounces
fruit puree
1
1/2 teaspoons cornstarch
1
ounce
water
sugar
to taste
Tulip
Batter
4
ounces
butter
4
ounces
sugar
4
ounces
egg whites, warm
4
ounces
cake flour
Variation:
for chocolate add 1tablespoon cocoa to the flour.
Dark
Chocolate Mousse
3
ounces
sugar
2
ounces
water
3
whole
egg yolks
8oz
dark chocolate
2
tablespoons butter
10
1/2 ounces cream,
whipped
Variation:
for white chocolate use 10
ounces white chocolate.
Cooked Sugar
Decorations
Sugar-Coated
Fruits (for
dried fruits – dates, prunes, figs – Fruits may be stuffed with marzipan
before coating)
For Syrup:
2 c
sugar
1/2c water
1/8 t cream
of tartar mixed with 1 t water
Heat sugar and water to boiling; cook 1 minute.
Add dissolved cream of tartar; cook to 300 (hard-crack stage).
Dip stuffed fruits; place on oiled sheet pan.
Glazed Fruits
(for fruits with a lot of water i.e. strawberries)
For Syrup:
1 c
sugar
1/2 c water
1/8 t cream
of tartar diluted in 1 t water
Follow
procedure for sugar-coated fruit syrup.
Caramel
Cage
2 c
sugar
1/2 c
water
1/8 t
cream of tartar diluted in 1 T water
Heat sugar and water to boiling; cook 3 minutes.
Add cream of tartar; cook to 330. Remove
from hear and let cook until mixture can form long strands (reheat if mixture
gets too thick). Oil stainless
bowl or glass dish and apply caramel with spoon, draping long strands on the
top and sides of mold. The strands
need to be long enough to go from one side of the bowl to another.
Allow cage to cook, then gently remove from bowl.
Angel Hair
1 c
sugar
1/4c
corn syrup
Mix sugar and corn syrup and cook to 335.
Cook slightly then throw with a fork or cut whisk.
Florentines
7 ounces
powdered sugar
1/4 cup
cream
2 ounces butter
2 2/3 ounces honey
4 ounces sliced almonds
Bring all of the ingredients except the
almonds to a boil and then to soft-ball stage.
Add the almonds and pour onto an oiled 1/2 sheet pan.
Let cool to room temperature.
Grab a ball about 3/4 inch in diameter and roll into a ball.
Place 12 on parchment lined full sheet pan.
Bake at 350°F for about 5 minutes.
They will brown quickly. Only
bake 6 to a 1/2 sheet pan. Let
them cool slightly and remove with spatula quickly.
Drape over a rolling pin.
Cappuccino Mousse
12 ounces cream
3
egg yolks
2 ounces honey
1 ounce
coffee liqueur
5 ounces dark chocolate
2 ounces unsweetened
chocolate
Whip the cream.
Heat the honey to boiling and pour over the whipped yolks and add the
liqueur.
Melt the chocolates.
Fold the egg mixture into the chocolate and then fold the cream into
that.
Chocolate
Flourless Cake
13 ounces bittersweet chocolate
5 ounces water
6 ounces sugar
9 ounces butter
6
eggs
3 ounces sugar
Melt the Chocolate. Boil the water with
the first sugar. Add this to the chocolate and stir in butter.
Whip the eggs with the second sugar until frothy.
Add egg mixture to chocolate
mixture
Place in pans and bake in a waterbath at
325°F for 20 to 30 minutes
Chocolate
Terms
Cacao
The raw product of the cacao plant, as well and the plant itself.
Chocolate
A
sweetened edible product processed from cacao.
It may contain flavorings, added cocoa butter, and milk.
Chocolate
Liquor
The finely ground nib, or meat, of the cacao bean, technically not yet
chocolate. When warm, the liquor
is fluid; when cold, it solidifies. Also
referred to as unsweetened or baking chocolate.
Cocoa
(Cocoa Powder)
The powdery substance made by pulverizing and sifting the cake that
remains after some fat is pressed from the chocolate liquor.
Cocoa
is sometimes used incorrectly to mean cacao.
Cocoa
Butter (Cacao Fat) The
naturally occurring fat in the
cacao beans, essential to the manufacture of eating chocolate.
It’s why chocolate melts in your mouth.
Conching
The
process in which heavy rollers plow back and forth through the liquid
chocolate, kneading it to smooth out its texture and round out its flavor.
Couverture
A term generally used to describe high-quality chocolate used by
professionals in confectionery and baked products.
It is specially formulated for dipping and coating.
Dutch
Process
Cocoa
Cocoa
made by adding
alkali to nibs or to cocoa powder to develop certain flavors, reduce acidity
and make it more soluble.
Extra
Bitter Chocolate Chocolate
that contains less sugar and more liquor than semisweet chocolate (see below).
The term is used to describe certain couvertures.
Milk
Chocolate
Sweet chocolate (see below) to which whole and/or skim milk powder has
been added. It must contain at
least 10 percent by weight of chocolate liquor - though premium brands contain
more.
Nibs
The
meat of the cacao bean - the fundamental stuff from which chocolate is made.
These dark, rich bits remain when the shells detach from the beans
after they have been roasted.
Semisweet
(or Bittersweet) Chocolate
Sweet chocolate (see below) that is by weight at least 35 percent
chocolate liquor. This is the
chocolate most often used for premium sweets.
Besides chocolate liquor, it contains added cocoa butter, sugar,
vanilla or vanillin, and often lecithin (a soy-based emulsifier, used in tiny
quantities); formulas vary.
Sweet
Chocolate
Chocolate prepared by mixing and grinding chocolate liquor with one or
more optional nutritive carbohydrate sweeteners.
At least 15 percent of its weight is chocolate liquor.
Theobroma
Cacao The
botanical designation for cacao. The
genus name, Theobroma is derived from the ancient Greek words for “god”
and “food”.
White
Chocolate
True
white chocolate, like that found in
Europe
, is made from cocoa butter, milk, sugar, and flavorings, and it
contains no chocolate liquor. Here
in the
U.S.
, one is more likely
to find a white confectionery coating that is made with vegetable fat instead
of cocoa butter. This product,
sometimes mislabeled “white chocolate”, is less flavorful and its texture
is not as silky as the real thing.
Seasonality of
Produce
Spring
Avocados
beets
Blueberries
chervil
citrus
fruits- esp. blood oranges
Meyer
lemons
guava
Honeydew
mint
Papayas
rhubarb
Scallions
strawberries
Vanilla
zucchini
Summer
Apricots
basil
Berries
blackberries
Blueberries
cantaloupe
Cherries
corn
Currants
figs
goat
cheese
gooseberries
grapes
guava
honeydew
melon
ice cream
litchi
nuts
mangoes
muskmelons
nectarines
peaches
plums
raspberries
red
currants
sherbets
tomatoes
tropical
fruits
watermelon
zucchini
Fall
Apples
blood
oranges
Chestnuts
coconuts
Cranberries
dates
Fennel
figs
Grapes
Meyer lemons
maple syrup papayas
pears
persimmons
pomegranates
pumpkins
quinces
tangerines
walnuts
Winter
Bananas
chestnuts
citrus fruits - blood oranges
grapefruit
kumquats
clementines
dried fruits
kiwi
nuts
oranges
pineapples
star fruit
sweet potatoes
tangerines
tropical fruits
The
ingredients most characteristic of the seasons are indicated by boldface
type. While many ingredients are
available year-round, they are listed under their seasonal peak.
Food
Matches
Almonds
apple
coconut
apricots
cream
raisins
caramel
plums
rice
chocolate
prunes
strawberries
Apples
(Fall)
almonds
cranberries
pistachios
applejack
cream
praline
bacon
currants, black
prunes
blackberries
custard
quinces
blue
cheese
dates
raisins
brandy
Grand Marnier
rosemary
brown
sugar
hazelnuts
rum
butter
honey
sauerkraut
butterscotch
horseradish
sausages
Calvados
Kirsch
sherry
caramel
lemon
sour cream
cassia
Maderia
sugar
celery
maple syrup
vanilla
cheese
molasses
vermouth
chestnuts
nutmeg
vinegar
cider
nuts
walnuts
cinnamon
oatmeal
wine, red
cloves
oranges
yogurt
Cognac
pears
Cointreau
pepper, black
coriander
pignoli
Apricots
(Summer)
almonds
ginger
pineapple
brandy
Grand Marnier
pistachios
caramel
hazelnuts
plums
cherries
honey
raspberries
coconut
Kirsch
rice
Cognac
lemon
Sauternes
Cointrieau
lime
sesame
cream
lingonberries
sour cream
currants,
black
maple syrup
strawberries
custard
nectarines
tarragon
oranges
vanilla
peaches
wine
yogurt
Bananas
(Winter)
alcohol
Cognac
malt
almonds
coriander
maple syrup
apricots
cream
nuts
Armagnac
cream cheese
oranges
bacon
custard
passion fruit
blueberries
eggs
pecans
brandy
fruits, especially tropical
pineapples
brown
sugar
gin
pralines
butter
ginger
raspberries
Calvados
honey
rum
caramel
ice cream
sour cream
cardamom
Kirsch
strawberries
chicken
lemon
sugar, brown or white
chocolate
lime
vanilla
cinnamon
yogurt
coconut
Berries (Spring)
brown
sugar
Framboise
sour cream
cream
maple syrup
yogurt
Blueberries
apples
currants
peaches
apricots
custard
pineapple
blue
cheese
ginger
raspberries
bourbon
Grand Marnier
sour cream
brown
sugar
honey
strawberries
cinnamon
lavender
sugar
Cognac
lemon
thyme
Cointreau
lime
yogurt
cream
maple syrup
Cherries
(Summer)
almonds
goat cheese
plums
apricots
Grand Marnier
port
Armagnac
ice cream
sour cream
brandy
Kirsch
verbena
caramel
lemon
vanilla
chocolate
mint
vinegar, balsamic
Cognac
nectarines
zabagloine
cream
nuts
currants,
red
peaches
custards
pepper, black
Chestnuts
apples
cloves
prunes
brandy
Cognac
raspberries
brown
sugar
cream
rum
Brussels
sprouts
crème fraiche
stuffings
butter
fennel
sugar
cabbage
ginger
vinegar
cayenne
lemon
celery
Marsala
Chartreuse
mushrooms
chocolate
onions
cinnamon
orange
parsley
Chocolate
almonds
lemon
pecans
bananas
liqueurs
pistachios
caramel
malt
raspberries
cherries
maple
rum
cinnamon
mint
tea, esp. Earl Grey
citrus
mocha
vanilla
coffee
nuts, especially hazelnuts
verbena
coconut
orange
violets
cream
or milk
passion fruit
walnuts
ginger
Chocolate, White
bananas
coconut
oranges
berries
hazelnuts
raspberries
cherries
loganberries
rum
violets
Coconuts
apricots
custard
nuts
bananas
fruits, esp. tropical
pineapples
chocolate
Coffee
cinnamon
cream
lemon
Cognac
hazelnut
vanilla
Cranberries
apples
oranges
sugar
cinnamon
pears
walnuts
cloves
Currants
almonds
cream
prunes
cherries
pears
raspberries
Custards
almonds
coffee
passion fruit
bananas
Cognac
pineapple
berries
Cointreau
rice
caramel
ginger
rum
cherry
lemon
strawberries
chocolate
maple
vanilla
cinnamon
Marsala
coconut
oranges
Dates
almonds
cinnamon
pecans
apricots
cream
rum
bacon
cream cheese
vanilla
brandy
ginger
walnuts
caramel
nuts
chocolate
orange
Figs
almonds
crème fraiche
port wine
anise
Curacao
praline
brown
sugar
ginger
quince
caramel
honey
raspberries
cheese,
esp. blue and goat
lavender
rosemary
chocolate
lemon
sherry
cinnamon
Marsala
sour cream
citrus
mint
strawberries
coconut
cream
molasses
thyme
Cointreau
nuts, except peanuts
vanilla
cornmeal
orange
walnuts
cream
Prosciutto
wine, red
cream
cheese
peaches
crème
Anglaise
pepper, black
Grapefruit
bananas
coriander
pineapple
Brussels
sprouts
Curacao
pomegranate
Campari
fish
raspberries
cashews
gin
rosemary
Champagne
Grand Marnier
rum
cheese,
soft
honey
shellfish
chicory
melon
sherry
cabbage,
nappa
mint
strawberries
citrus
fruits
offal
sugar, esp. brown
Cointreau
orange
vodka
Grapes
brandy
lemon
sour cream
brown
sugar
melon
strawberries
cheese,
esp. Brie
mint
walnuts
raspberries
wine
Guavas
bananas
honey
pineapple
cinnamon
lemon
sugar
cloves
lime
vanilla
cream
mangoes
wine, white
cream
cheese
nutmeg
fish
papayas
ginger
pears
Honeydew
ginger
lemon
lime
Ices
apricots
grapefruit
passion fruit
bananas
grapes
peaches
Champagne
kiwi fruit
persimmons
cherries
lemon
pineapples
cider
limes
raspberries
coffee
mangoes
strawberries
cranberries
melons
tangerines
currants,
black
mint
wine
Grand
Marnier
oranges
Ice Cream
apples
coffee
passion fruit
apricots
cream, clotted
peaches
bananas
ginger
persimmons
buttermilk
honey
pistachios
Camambert
maple syrup
praline
caramel
mangoes
raspberries
cherries
nuts
rum
chocolate
oranges
strawberries
vanilla
walnuts
Kiwi
apples
Kirsch
oranges
bananas
lemon
passion fruit
cucumber
lime
prosciutto
honey
nuts
strawberries
tamarillos
Kumquats
apples,
green
gin
vanilla
aquavit
pineapples
vodka
crème
Anglaise
rum
Lemon
almonds
currants, black
poppy seeds
cardamom
honey
raspberries
chocolate
lime
strawberries
Lime
bananas
lemon
rum
coconut
raspberries
Mangoes
almonds
lime
shellfish
blackberries
papayas
star anise
cloves
passion fruit
coconut
pineapples
fish
raspberries
ginger
rum
Kirsch
Sauternes
lemon
Mascarpone
brandy
mushrooms
sugar
fruit,
esp. strawberries
polenta
Melon
basil
Grand Marnier
nuts
berries
honey
oranges
Champagne
ice cream
pear
chiles
ices
pepper
Cognac
Kirsch
port
Cointreau
lemon
raspberries
cucumber
lime
sherry
Curacao
Madeira
strawberries
ginger
mint
vanilla
grapefruit
muscat
wine
Oranges
basil
cinnamon
mangoes
brandy
coconut
olives
cardamom
Cointreau
pecans
chipotle
peppers
ginger
sherry
chocolate
Grand Marnier
strawberries
Kirsch
vanilla
Papayas
avocados
grapefruit
port
cayenne
lemon
prosciutto
chicken
lime
strawberries
chiles
mangoes
sugar
coconut
cream
oranges
vanilla
corainder
passion fruit
cumin
peaches
ginger
pineapple
Passion Fruit
Champagne
coconut
orange
chocolate
kiwi
papaya
Peaches
almonds
cherries
Kirsch
apricots
cinnamon
lemon
basil
cloves
lime
berries
coconut
Madeira
blackberries
Cognac
maple syrup
blueberries
Cointreau
Marsala
bourbon
cream
oranges
brandy
currants, red
pecans
brown
sugar
framboise
plums
Calvados
ginger
port
caramel
Grand Marnier
praline
Cassis
hazelnuts
wine, esp. burgundy
Champagne
honey
raspberries
strawberries
rum
sugar
sherry
vanilla
sour
cream
Pears
almonds
cinnamon
Muscat
anise
cloves
nutmeg
Armagnac
Cognac
nuts
Beaujolais
cream
oranges
blackberries
crème Anglaise
pecans
bourbon
crème fraiche
pepper, black
brandy,
esp. Poire William
Curacao
pineapple
brown
sugar
currants, black
prunes
Calvados
figs
quinces
caramel
Grand Marnier
raspberries
Cassis
grappa
Riesling, Late Harvest
chablis
hazelnuts
spinach
cheese,
esp. Brie,
Canta, Feta,
honey
star anise
Gorgonzola and Roquefort
ice cream
vanilla
chocolate
Kirsch
vinegar, balsamic
lemon
walnuts
lingonberries
wine, esp. Burgandy
mace
zabagloine
maple
Marsala
Pecans
bourbon
caramel
molasses
brown
sugar
chocolate
oranges
butterscotch
corn syrup
rum
Persimmons
brandy
custard
pecans
brown
sugar
ginger
pork
caramel
grapefruit
sweet potatoes
cinnamon
honey
vanilla
cloves
ices
yams
cream
Kirsch
nutmeg
Pineapple
apricots
liqueur, esp.
Cognac
, Cointraeu, papayas
avocados
Grand Marnier, and
raspberries
bacon
Kirsch
rum
bananas
lime
strawberries
brandy
mangoes
sugar
coconut
melon
vanilla
cucumbers
mint
grapefruits
oranges
hazelnuts
Plums
almonds
ginger
Sauternes
apricots
grapefruits
vanilla
bananas
honey
walnuts
brandy
lemon
wine, red
brown
sugar
Muscat
caramel
nectarines
cherries
nuts
cinnamon
oranges
custard
peaches
fruits,
especially citrus
rhubarb
Pomegranates
bananas
chocolate
grapefruit
blood
oranges
cream cheese
yogurt
Prunes
almonds
lemon
sugar
apricots
nuts, especially almonds,
vinegar, balsamic
Armagnac
hazelnuts, pistachois,
walnuts
brandy
and walnuts
wine
chestnuts
oranges
cinnamon
pears
cream
pears
currants
port
kirsch
rum
sherry
Pumpkin
apples
Gruyere cheese
rum
bacon
honey
sage
bourbon
leeks
sherry
brown
sugar
mace
sour cream
butter
maple syrup
sugar
caramel
mint
thyme
cinnamon
molasses
vanilla
cloves
mushrooms
vinegar, white wine
coconut
nutmeg
walnuts
Cognac
nuts
yogurt
cream
olive oil
duck
onion
garlic
pecans
ginger
pepper, black
Quinces
apples
honey
vanilla
brown
sugar
lemon
butter
nuts
Cognac
pears
cream
raspberries
foie
gras
sugar
Raspberries
almonds
chocolate
melon
apricots
Cognac
peaches
bananas
cream
pears
brandy,
esp. framboise
cream cheese
pepper, black
brown
sugar
currants, esp. red
pineapple
buttermilk
fruits, esp. citrus
pistachios
caramel
Grand Marnier
sour cream
Cassis
Kirsch
vanilla
Champagne
lemon
wine, red
mangoes
apples
cream
sour cream
berries
fruit, esp. citrus
strawberries
brandy
ginger
brown
sugar
oranges
butter
pepper, black and pink
cinnamon
plums
Ricotta Cheese
almonds
graham crackers
spinach
chocolate
lemon
sugar
cinnamon
nutmeg
vanilla
cloves
nuts
cream
cheese
pepper
garlic
pignoli
Strawberries
almonds
crème fraiche
passion fruit
apricots
Curacao
peaches
bananas
currant,
black
pepper, black/pink
basil
figs
pineapple
brown
sugar
Grand Marnier
port
caramel
grapefruits
raspberries
Cassis
guavas
rhubarb
Champagne
Kirsch
sambuca
cinnamon
kiwi
sherry
clotted
cream
lemon
sour cream
coconut
lime
sugar
Cognac
maple syrup
vanilla
Cointreau
mascarpone
vinegar, balsamic
cream
nuts
violets
cream
cheese
oranges
wine, esp. red
yogurt
zabagloine
Walnuts
caramel
fish
salads
cepes
mushrooms
sherry
cheese,
esp. Roquefort
pork
zucchini
and
Stilton
port
raisins
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