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Easter Cake
Easter cakes are cakes or sweet breads traditionally prepared and served during the Easter season. They are traditionally associated with the Catholic, Greek Orthodox, and Russian Orthodox churches and also with some other Christian churches in Northern Europe. Types Babka Easter babka () is a yeast cake that is part of Poland's Easter traditions. Made with raisins, and other dried and candied fruits, the cake is soaked in rum syrup before it's served. Choerek Chorek is a Georgian sweet Easter bread flavored with aniseed and braided into the shape of snails or wreaths. Hot cross buns In England the most popular Easter bread is the hot cross bun. Kulich In Russia ''kulich'' is baked on Holy Thursday. Holy Saturday is strictly a fast day; nothing is eaten and there is a church service at midnight and Easter Mass at dawn. The ''kulich'' is blessed and it is taken home and eaten with ''paskha'' and other foods for a big breakfast with the family. According to Alan Davidson i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Wielkanocna, Poznan
Baba and similar words may refer to: Places * Baba mountain range, also known as ''Koh-i-Baba'', in the Hindu Kush of Afghanistan * Baba Canton, a canton in Los Ríos Province, Ecuador * Baba, Iran, a village in Kurdistan Province * Baba, Kohgiluyeh and Boyer-Ahmad, a village in Kohgiluyeh and Boyer-Ahmad Province, Iran * Baba, Masovian Voivodeship (east-central Poland) * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship (north-central Poland) * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship (north-central Poland) * Baba, Greater Poland Voivodeship (west-central Poland) * Baba, a village in Horea Commune, Alba County, Romania * Baba, a village in Coroieni Commune, Maramureș County, Romania * Baba, a tributary of the river Ghelința in Covasna County, Romania * Baba, a tributary of the river Putna in Vrancea County, Romania * Baba River (Ouham), in Central African Republic, a tributary of the Ouham River * Baba River, in North Macedonia, noted for Kolešino Falls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alan Davidson (food Writer)
Alan Eaton Davidson CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy. After leaving Queen's College, Oxford in 1948, Davidson joined the British diplomatic service, rising through the ranks to conclude his career as ambassador to Laos, from 1973 to 1975. He retired early and devoted himself to full-time writing about food, encouraged by Elizabeth David and others. He published more than a dozen books between his retirement and 2002, but his ''magnum opus'' was ''The Oxford Companion to Food'', a work of more than a million words, which took twenty years to complete and was published to international acclaim in 1999. Life and career Early years Davidson was born in Derry, Northern Ireland, the son of William John Davidson (1899–1959), inspector of taxes, and his wife, Constance, ''née'' Eaton (1889–1974).Levy, Paul"Davidson, Alan Eaton (1924–2003), diplomatist and food historian" ''Oxfo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Cossack
''The'' () is a grammatical article in English, denoting persons or things already mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with pronouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of pronoun ''thee'') when followed by a v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anton Chekov
Anton Pavlovich Chekhov (; 29 January 1860 Old Style date 17 January. – 15 July 1904 Old Style date 2 July.) was a Russian playwright and short-story writer who is considered to be one of the greatest writers of all time. His career as a playwright produced four classics, and his best short stories are held in high esteem by writers and critics."Stories ... which are among the supreme achievements in prose narrative.Vodka miniatures, belching and angry cats George Steiner's review of ''The Undiscovered Chekhov'', in ''The Observer'', 13 May 2001. Retrieved 16 February 2007. Along with Henrik Ibsen and August Strindberg, Chekhov is often referred to as one of the three seminal figures in the birth of early modernism in the theatre. Chekhov was a physician by profession. "Medicine is my lawful wife", he once said, "and literature is my mistress." Chekhov renounced the theatre after the reception of ''The Seagull'' in 1896, but the play was revived to acclaim in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simnel Cake
Simnel cake is a fruitcake widely eaten in the United Kingdom, Ireland and other countries with patterns of migration from them, associated with Lent and Easter. It is distinguished by layers of almond paste or marzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste. It was originally made for the fourth Sunday in Lent, also known as Laetare Sunday, the Refreshment Sunday of Lent (when the 40-day fast would be relaxed), Mothering Sunday, the Sunday of the Five Loaves, or Simnel Sunday; named after the cake. In the United Kingdom it is now commonly associated with Easter Sunday. Decoration Conventionally, 11 marzipan balls are used to decorate the cake, symbolising the 12 apostles minus Judas Iscariot, or occasionally 12 are used, representing Jesus and the 11 apostles. However, an early reference to decorating with marzipan balls appears in May Byron's ''Pot-Luck Cookery'', but with no mention of this story, and her version may well ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warszawa
Warsaw ( pl, Warszawa, ), officially the Capital City of Warsaw,, abbreviation: ''m.st. Warszawa'' is the capital and largest city of Poland. The metropolis stands on the River Vistula in east-central Poland, and its population is officially estimated at 1.86 million residents within a greater metropolitan area of 3.1 million residents, which makes Warsaw the 7th most-populous city in the European Union. The city area measures and comprises 18 districts, while the metropolitan area covers . Warsaw is an Alpha global city, a major cultural, political and economic hub, and the country's seat of government. Warsaw traces its origins to a small fishing town in Masovia. The city rose to prominence in the late 16th century, when Sigismund III decided to move the Polish capital and his royal court from Kraków. Warsaw served as the de facto capital of the Polish–Lithuanian Commonwealth until 1795, and subsequently as the seat of Napoleon's Duchy of Warsaw. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.Maguelonne-Samat, (Anthea Bell, tr.) ''A History of Food'' 2nd ed. 2009, p. 507 The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, ''Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The word "marmalade" is borrowed from the Portuguese , from ' quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Cake
A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. History The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake. Ingredients and technique Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Short Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mazurek (cake)
Mazurek is a variety of cake baked in Poland for Easter. It has a flat shape and is very sweet. According to Polish gastronomy coursebooks, typical ''mazurek'' is a cake that can be made of one or two sheets of short (or half-short) pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. The two sheets are fixed together with a help of a layer of marmalade. In case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. The top of ''mazurek'' is covered with a layer of icing (i.e. sugar icing or fudge caramel cream) or jelly. It is also decorated with nut-based icing or almond-based icing and candied fruits. Traditionally, home-baked ''mazurek'' cakes are often decorated with dried fruits and nuts. In the one-sheet version, the cake includes the borders made of rolled half-short pastry. Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. Among other versions, often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mazurek Egg
Mazurek may refer to: * Mazurek (surname) (includes a list of people with the name) * Mazurek (cake), a traditional Polish Easter cake * ''Mazurek'' was the sloop used by Krystyna Chojnowska-Liskiewicz for her circumnavigation * Polish name for the Mazurka, a dance and type of music ** "Dąbrowski's Mazurka ( " Dąbrowski's Mazurka"), in English officially known by its incipit Poland Is Not Yet Lost, is the national anthem of the Republic of Poland. The original lyrics were written by Józef Wybicki in Reggio Emilia, in Northern Italy, betwee ..." (''Mazurek Dąbrowskiego''), the Polish national anthem, written by Józef Wybicki in 1797 See also * * Mazur (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Cuisine
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens. Food Savory specialties Traditional dishes include ''baeckeoffe'', '' flammekueche'', ''choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka and bretzel.'' The region's version of coq au vin is coq au Riesling. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in Yiddish tradition). Alsace is also well known for its foie gras made in the region since the 17th century. The gastronomic symbol of the ''région'' is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', same as in other so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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