Often used to refer to foods that when flat, serve as a base to be filled with another ingredient, which are then rolled into a tube-like shape and sliced to display the ingredients swirled into the rolled base of food.
Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.
A grape varietal used in the production of white wine. It is believed that the Rousselet grape varietal originated in the Alto Adige region of Italy, though it is not widely planted there in modern day.
A large Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is often slit, salt brine-cured, and packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.
A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.
A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.
A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.