Search

A frothy, thick beverage or dessert, originating in England, which is made from beaten milk and wine (or ale), sugar, spices and sometimes beaten egg whites.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A small edible fruit harvested from prickly shrubs related to the rose family and native to North America.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

A creamy cheese with a semisoft texture that contains small holes. Havarti is Danish in origin and has a mild flavor that sharpens with age.

A small, deep colored berry which has a tender texture, a sweet delicate taste and a pleasant aroma....

An alcoholic beverage distilled from wine or fermented fruit juices. The highest quality brandies are referred to as either Cognac or Armagnac, both named for the regions in France where they were first produced.

A cooked grape juice that is produced from the unfermented residue referred to as "must" that is produced from red and white grapes (Salamino, Fortana, Trebbiano Bianco, and Lancellotta)as they are processed into wine.

st., st, saint andre, saint-andre, st andre, st.andre,

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

food thickener, thickening agent, liason, beurre manie,

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

A variety of grape that is smaller in size and less meaty than other varieties. The Concord grape has a dark purple to almost black thicker skin that covers a jelly-like inner meat, which can be squeezed out from the skin.