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Dessert Sauce
A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts. Etymology In French cuisine, dessert sauces are often referred to as '' crèmes'', rather than sauces. Overview Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mondays At Il Forno - Cheesecake With Strawberry Sauce
Monday is the day of the week between Sunday and Tuesday. According to the International Organization for Standardization's ISO 8601 standard, it is the first day of the week and in countries that adopt the "Sunday-first" convention, it is the second day of the week. The name of Monday is derived from Old English ''Mōnandæg'' and Middle English ''Monenday'', originally a translation of Latin ''dies lunae'' "day of the Moon". Names The names of the day of the week were coined in the Roman era, in Greek and Latin, in the case of Monday as ἡμέρᾱ Σελήνης, ''diēs Lūnae'' "day of the Moon". Many languages use terms either directly derived from these names or loan translations based on them. The English noun ''Monday'' derived sometime before 1200 from ''monedæi'', which itself developed from Old English (around 1000) ''mōnandæg'' and ''mōndæg'' (literally meaning "moon's day"), which has cognates in other Germanic languages, including Old Frisian ''mōna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks (for example, Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking. Etymology The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps. This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hershey Company
The Hershey Company, commonly known as Hershey's, is an American multinational company and one of the largest chocolate manufacturers in the world. It also manufactures baked products, such as cookies and cakes, and sells beverages like milkshakes, as well as other products. Its headquarters are in Hershey, Pennsylvania, United States, which is also home to Hersheypark and Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, which is a subsidiary of his Lancaster Caramel Company. The Hershey Trust Company owns a minority stake but retains a majority of the voting power within the company. Hershey's chocolate is available across the United States, and in over 60 countries worldwide.Booksense.com . Retrieved June 30, 2006. It has three large |
British Sugar
British Sugar plc is a subsidiary of Associated British Foods and the sole British producer of sugar from sugar beet, as well as medicinal cannabis. British Sugar processes all sugar beet grown in the United Kingdom, and produces about two-thirds of the United Kingdom's quota of sugar, with the remainder produced by the brand Tate & Lyle, under licence to American Sugar Refining, and by imports. British Sugar and the growers fix a contract called the "Inter Professional Agreement" determining the price paid for beet grown and the allocation of growers' quotas. The National Farmers Union (NFU) is the negotiator for the growers. History Early history The company was formed as the British Sugar Corporation in 1936, when the British parliament nationalised the entire sugar beet crop processing industry, under the banner of British Sugar Corporation. At this time, there were 13 separate companies with 18 factories across the country. In 1972, it began selling its sugar produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Production
Mass production, also known as flow production or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and batch production, it is one of the three main production methods. The term ''mass production'' was popularized by a 1926 article in the ''Encyclopædia Britannica'' supplement that was written based on correspondence with Ford Motor Company. ''The New York Times'' used the term in the title of an article that appeared before publication of the ''Britannica'' article. The concepts of mass production are applied to various kinds of products: from fluids and particulates handled in bulk (food, fuel, chemicals and mined minerals), to parts and assemblies of parts (household appliances and automobiles). Some mass production techniques, such as standardized sizes and production lines, predate the Industrial Revolution by many centuries; however, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarte Tatin
The tarte Tatin (), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. History The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples and quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside-down tart, she wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannoli
Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are commonly known as ''cannoli siciliani'' (Sicilian cannoli). Etymology In English, ''cannoli'' is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is ''cannolo'' (; scn, cannolu, links=no ), a diminutive meaning 'little tube', from ''canna'', 'cane' or 'tube'. This form is uncommon in English. History Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word ''qanawāt'' meaning 'tubes' in reference to their tube-shaped shells. Autho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Profiteroles
A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Preparation Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added. Presentation The most common presentatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain D'épices
' or ' () is a French cake or quick bread. Its ingredients, according to ' (1694), were "rye flour, honey and spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...s". In Alsace, a considerable tradition incorporates a pinch of cinnamon. According to Maguelonne Toussaint-Samat, the commercial production of ' was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII of France, Charles VII and his mistress Agnes Sorel expressed their liking for it. The honey used was the dark buckwheat honey of Brittany. In 1571, the Corporation of Spice Bread Makers of Reims were chartered separately from the party cooks; in 1596 the Parisian makers of ' were given their own charter. The Reims ' industry was decimated by World War I. The ' of Dij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Anglaise
''Crème anglaise'' ( French for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and then slowly adding hot milk while whisking. It is often flavored with vanilla extract, sugar, or seeds. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and constantly stirred with a spoon until it is thick enough to coat the back of a spoon and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks are set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining it into a container placed in an ice bath. Cooking temperature should be between 70 °C (156& ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cream
Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs. History Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884, and by Fannie Farmer in 1896. Preparation and serving Bavarian cream is lightened with whipped cream when on the edge of setting up and before it is molded; a true bavarian cream is usually filled into a fluted mold, chilled until firm, then tu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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