I think I have my first catering client...thanksgiving pies, muhaha. I told her I could bake them--and asked for a clarification of what she wants, cause she wants everything (and who wouldn't, it's a good menu)...that said, i have about ten days (more or less) to finish my thesis...
my menu, so we see:
chez linz
dessert menu fall 2006
petit fours: $2.00/ea.
**all cakes can also be made in 8-in sizes**
chocolate pecan tartlets
mini tarts with a chocolate-tinged pecan pie filling
jasmine-lime curd crescent cakes
whipped-cream lightened lime curd, lime ladyfingers, fondant
seasonal mini cranberry cheesecake
gingersnap crust, jelled cranberry glaze
coco celebration
miniature pineapple-coconut cake, coconut buttercream, toasted coconut
chocolate raspberry mousse fingers
chocolate cake, raspberry preserves, chocolate mousse
individual fresh fruit tartlets
vanilla custard, seasonal fresh fruit
chez linz
dessert menu fall 2006
petit fours: $2.00/ea.
**all cakes can also be made in 8-in sizes**
chocolate pecan tartlets
mini tarts with a chocolate-tinged pecan pie filling
jasmine-lime curd crescent cakes
whipped-cream lightened lime curd, lime ladyfingers, fondant
seasonal mini cranberry cheesecake
gingersnap crust, jelled cranberry glaze
coco celebration
miniature pineapple-coconut cake, coconut buttercream, toasted coconut
chocolate raspberry mousse fingers
chocolate cake, raspberry preserves, chocolate mousse
individual fresh fruit tartlets
vanilla custard, seasonal fresh fruit
assorted cream puffs
flavored pastry cream filling, ganache/fondant/caramel glaze
pies: $14.00 9"/$4.50 individual
classic pumpkin pie
caramelized apple pie with streusel topping
chocolate pecan pie
spice-poached pear tart with almond cream
cookies: all cookies $10.00/dozen
linzer cookies
raspberry & apricot jam filling, dusted with confectioners’ sugar
orange-almond tuiles
best lemon bars
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