ROSE'S AUTUMN MENUSOUP: Pumpkin Soup with a Fresh Bread Roll
MAIN 1: Macaroni Cheese and a Green Salad
MAIN 2: Chicken Caesar Salad Meal-in-a-bowl
FRUIT BASED DESSERT: Apricot Crumble and Custard
This post is a demonstration of how intentions morph as day follows day!
As my proposed YamDaisy Cafe structure currently stands, the first two dishes are available from when the cafe opens. The next two come on as soon as possible afterward (but certainly by the time the lunch traffic starts picking up). I hope this will be a more practical way for the chef than trying to have everything going right from the start.
I talked about the Pumpkin Soup and The Macaroni Cheese dishes in the previous post, and then looked pleasurably forward to the final two dishes for this post.
Chicken Caesar Salad ~ Meal in a Bowl. As a vegetarianish person I am still not very used to chicken, but quite happy, and even excited, to be making it for this menu. My mouth still waters at the taste of the Caesar Salad dressing I made last time (see here), and I was fascinated at the idea of turning the classic salad into a chicken one, and into a particularly Autumn dish.
I found a lovely, simple recipe for roasting chicken legs Italian style and thought that would be a good start to getting nice chicken ready for the recipe. (And it sort of was!)
And I was thinking about Autumny things to be adding to the dish. Having a mum's point of view for feeding people with delicious, nourishing, home style food, I wanted to have a balanced plate with some good veggies in it. Especially since the Macaroni cheese is a bit lacking in these!
I went a googling and a thinking.... and then I saw this: http://cafefernando.com/chicken-caesar-salad-recipe/
O dear. It uses breast, not leg. It has no added vegetables. It uses a different dressing.But isn't it just perfect?
I decided that if I was running the Cafe I would make it just like this (the dressing is SO easy!), what a treat for my customers! And I would just harangue my customers to start off with the soup to get some extra vegetables in them! (That's the sort of YamDaisy Cafe chef I would be!)
So that is how the Chicken Caesar Salad went in unexpected directions. And what do you think happened to the Apple Crumble and Custard?
Apricot Crumble and Custard
I bought the apples. I was considering the crumble: (The righteous ones have equal amounts of flour and butter as their crumble, and that is that. They would call my sort of crumble 'Apple Crunch'. Which way would I go with it this time?).
I was also considering the custard. How to have custard ready for people coming in over several hours?
How to cater for those who like it hot, and those who prefer it cold? This was my thought:
Sweet little jugs filled with custard that people could have as warm as they like, and use as much of as they like. I was all set!
Then what should happen but the very Rose who composed this menu offered to make Apricot Crumble for dessert! Well, I wasn't going to say no! I just got her to take the photo (above!) and tell me how she made her crumble (crunch) topping:
Oats, flaked almonds, brown sugar, mixed with melted butter and sprinkled over the fruit and baked til hot and crisp. We had our custard hot!
Not what I planned, but supremely delicious! That is what is important at the YamDaisy Cafe!