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Remonce
Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. Remonce is always baked along with the pastry. Remonce is a Danish word and invention. In the English language it has been referred to as "Lord Mayor filling". See also * * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are fi ... * List of butter dishes References External links * Kvali Mad (Max)Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc. Various recipes, discussion and instructional Video. A private non-profit homepage from Denmark. Danish pastries Spreads (food) Foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Pastries
A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the recipe was partly changed and accommodated by the Danes to their liking, and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Composition Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Pastry
A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the recipe was partly changed and accommodated by the Danes to their liking, and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Composition Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kringle
Kringle (, ) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. In Danish and Norwegian, the word is ''kringle'', plural ''kringler''; et, kringel, plural ''kringlid''; lv, kliņģeris, plural ''kliņģeri''; sv, kringla, plural ''kringlor''; fi, rinkeli; german: Kringel and Icelandic: ''kringla''. The word originates from the Old Norse ''kringla'', meaning ring or circle. In the Netherlands, a particular type of sweet kringle is well known under the Dutch name ''krakeling''. The shape of the kringle has given name to a similarly entangled feature found in some proteins, the so-called Kringle domain. Scandinavia In Denmark, ''kringle'' denotes the pretzel-like knotted shape rather than the pretzel pastry type. Kringler may be made from puff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Butter Dishes
This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Butter is a dairy product that consists of butterfat, milk proteins, and water. It is made by churning fresh or fermented cream or milk. Butter dishes and foods * ' * ' * ' * ' * ' * ' * ' * * * * * * * * * * * * * * * * , or ''beurre composé'' * * * * * * , or ''beurre à la bourguignonne'' * * * * * * * * * * * * File:Pound layer cake.jpg, A layer cake with buttercream icing and decorations File:Pecan butter tart, May 2011.jpg, A Butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. File:Butter tea 20120622.jpg, Butter tea is prepared with tea leaves, yak butter, and salt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marzipan
Marzipan is a confectionery, confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into Confectionery, sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Almond paste, Marzipan paste may also be used as a baking ingredient, as in stollen or banket (food), banket. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. Around the world Europe The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe. One in Toledo (Spain) and another one in Lübeck (Germany). So ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians. The clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. The Food Timeline In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. The website has since become a major information source for culinary history. Almost all of the website's information comes from Lynne's personal library of over 2,000 books. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. Following her death, the site was given to her family, who chose to remove social media accounts associated with the Food Timeline, but kept the website running in a state of dormancy. As such, the website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Paste
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down (also known as persipan). Uses Almond paste is used as a filling in pastries of many different cultures. It is a chief ingredient of the American bear claw pastry. In the Nordic countries almond paste is used extensively, in various pastries and cookies. In Sweden (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla and is used in Easter and Christmas sweets. In Denmark (where it is known as marcipan or mandelmasse), almond paste is used in several pastries, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
) , song = ( en, "King Christian stood by the lofty mast") , song_type = National and royal anthem , image_map = EU-Denmark.svg , map_caption = , subdivision_type = Sovereign state , subdivision_name = Danish Realm, Kingdom of Denmark , established_title = History of Denmark#Middle ages, Consolidation , established_date = 8th century , established_title2 = Christianization , established_date2 = 965 , established_title3 = , established_date3 = 5 June 1849 , established_title4 = Faroese home rule , established_date4 = 24 March 1948 , established_title5 = European Economic Community, EEC 1973 enlargement of the European Communities, accession , established_date5 = 1 January 1973 , established_title6 = Greenlandic home rule , established_date6 = 1 May 1979 , official_languages = Danish language, Danish , languages_type = Regional languages , languages_sub = yes , languages = German language, GermanGerman is recognised as a protected minority language in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon Snail
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America. In Sweden it is called ''kanelbulle'', in Denmark it is known as ''kanelsnegl'', in Norway it is known as ''kanelbolle'', ''skillingsbolle'' or ''kanelsnurr'', in Finland it is known as ''korvapuusti'', in Iceland it is known as ''kanilsnúður'', and in Estonia it is known as ''kaneelirull''. In Austria and Germany it is called ''Zimtschnecke''. Pastry A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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