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Pomeranian Tollatsch
Tollatsch is a German dessert from the region of Pomerania. It is made of flour, sugar, a blend of Lebkuchen spices, bread crumbs, almonds, and raisins. Tollatsch also contains the uncommon ingredients pork blood and ''Griebenschmalz'' (schmaltz with gribenes). The dough is cooked in meat broth. See also * List of desserts A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ... * {{portal-inline, Food References * Pandikow, B.: ''Tollatsch und Schlabuffersuppe. Erinnerungen an Tribsees''. * Fallada, H.: ''Das Wunder des Tollatsch''. German desserts Pomerania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated between the Baltic and North seas to the north, and the Alps to the south; it covers an area of , with a population of almost 84 million within its 16 constituent states. Germany borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The nation's capital and most populous city is Berlin and its financial centre is Frankfurt; the largest urban area is the Ruhr. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity. A region named Germania was documented before AD 100. In 962, the Kingdom of Germany formed the bulk of the Holy Roman Empire. During the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomerania
Pomerania ( pl, Pomorze; german: Pommern; Kashubian: ''Pòmòrskô''; sv, Pommern) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Poland and Germany. The western part of Pomerania belongs to the German states of Mecklenburg-Western Pomerania and Brandenburg, while the eastern part belongs to the West Pomeranian, Pomeranian and Kuyavian-Pomeranian voivodeships of Poland. Its historical border in the west is the Mecklenburg-Western Pomeranian border '' Urstromtal'' which now constitutes the border between the Mecklenburgian and Pomeranian part of Mecklenburg-Western Pomerania, while it is bounded by the Vistula River in the east. The easternmost part of Pomerania is alternatively known as Pomerelia, consisting of four sub-regions: Kashubia inhabited by ethnic Kashubians, Kociewie, Tuchola Forest and Chełmno Land. Pomerania has a relatively low population density, with its largest cities being Gdańsk and Szczecin. Ou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebkuchen
(), or , are a honey-sweetened German cake molded cookie or bar cookie that has become part of Germany's Christmas traditions. It is similar to gingerbread. Etymology The etymology of ''Leb-'' in the term ''Lebkuchen'' is uncertain. Proposed derivations include: from the Latin ''libum'' (flat bread), from the Germanic word ''Laib'' (loaf), and from the Germanic word ''lebbe'' (very sweet). Another likely possibility is that it comes from the old term ''Leb-Honig'', the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ''Leben'' (life), ''Leib'' (body), or ''Leibspeise'' (favorite food). ''Kuchen'' means 'cake'. History Bakers noticed that honey-sweetened dough would undergo a natural fermentation process when stored in a cool location for several weeks, creating bubbles that would improve the quality of the bread. ''Lebkuchen'' was started in November and baked in December af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a soft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Etymology The word "raisin" dates back to Middle English and is a loanword from Old French; in modern French, ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the Latin word '' racemus'', "a bunch of grapes". Varieties Raisin varieties depend on the type of grape and appear in a variety of sizes and colors including green, black, brown, purple, blue, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Zante currants (black Corin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer. Etymology Schmaltz is a noun derived from the German verb ''schmelzen'', meaning "to melt". The verb can be traced back to the Germanic root "smeltan", which survives in the Modern English verb "to smelt". The term entered English usage through Yiddish-speaking Ashkenazi Jews who used "schmaltz" to refer to kosher poultry fat; the word ''shmalts'' is the Yiddish word for rendered chicken fat. The English term "schmaltz" is derived from Yiddish and is cognate with the German term ''Schmalz'', which refers to any rendered fat of animal origin, including lard (more fully ''Schweineschmalz'') and clarified bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gribenes
In Ashkenazi Jewish cuisine, gribenes or grieven ( yi, גריבענעס, , "cracklings"; he, גלדי שומן) are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.Gil Marks, ''Encyclopedia of Jewish Food'', p. 239 (John Wiley and Sons, 2010). . Found aGoogle Books Accessed January 4, 2011.Esther Rosenblum Cohen, "Chicken Fat", ''Jewish Magazine'', August 2007. Found a Accessed January 4, 2011. A favored food in the past among Ashkenazi Jews, ''gribenes'' is frequently mentioned in Jewish stories and parables. Gribenes can be used as an ingredient in other dishes like kasha varnishkes, fleishig kugel and gehakte leber. Holiday food This dish is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ''gribenes'' were served with potato kugel or latkes during Hanukkah. ''Gribenes'' are also associated with Pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
