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Sirop De Liège
(french language, French for ''Liège Province, Liège syrup'', in Flemish) is a Belgium, Belgian jam or jelly-like spread (food), spread. Apple and pear are principally used, often with Date (fruit), dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin. The compote is then pushed through a , removing the skin, and breaking the fruit into mush. It is then Reduction (cooking), reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. Typically, 6–8 kg of fruit produce 1 kg of syrup. , as its name would suggest, comes from the Liège region of Belgium, which roughly corresponds to the modern Liège Province. Many syrup makers were historically found there, though today syrup makers are primarily concentrated in the ''Pays de Herve'' region in the northea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirop De Liège
(french language, French for ''Liège Province, Liège syrup'', in Flemish) is a Belgium, Belgian jam or jelly-like spread (food), spread. Apple and pear are principally used, often with Date (fruit), dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin. The compote is then pushed through a , removing the skin, and breaking the fruit into mush. It is then Reduction (cooking), reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. Typically, 6–8 kg of fruit produce 1 kg of syrup. , as its name would suggest, comes from the Liège region of Belgium, which roughly corresponds to the modern Liège Province. Many syrup makers were historically found there, though today syrup makers are primarily concentrated in the ''Pays de Herve'' region in the northea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Open Sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. History During the start of the middle ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, " trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which we get the expression "trencherman"), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwichesWhat's Cooking America ''Sandwiches, History of Sandwiches''. February 2, 2007. as they were of disposable crockery. A direct precursor to the English |
Jams And Jellies
Jams or JAMS may refer to: *Plural form of jam, a type of fruit preserve *Jams (clothing line) *JAMS (organization), United States organization that provides alternative dispute resolution services *The JAMs, former name of The KLF, a British band *The Jams, a waterfall along Cache Creek in Lake County, California * ''Jams'' (album), 1995 album by Northeast Groovers Acronym *''Journal of the American Mathematical Society'' *''Journal of the American Musicological Society'' *''Journal of the Academy of Marketing Science'' *JAMS (organization) JAMS, formerly known as Judicial Arbitration and Mediation Services, Inc. is a United States–based for-profit organization of alternative dispute resolution (ADR) services, including mediation and arbitration. H. Warren Knight, a former Cal ..., an alternative dispute resolution service *John Adams Middle School, one of the Edison Township Public Schools in Edison, New Jersey, US See also * Jam (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Dishes
An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found today. Apples have been grown for thousands of years in Asia and Europe and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition. Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. Generally, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. There are more th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vin Cuit
or cooked wine is an artisanal dessert wine produced in Provence, France. It is made by heating grape juice without boiling it so that the grape juice becomes concentrated and syrupy. It is then fermented in barrels. The alcohol content is around 14%. is not a fortified wine. Its Italian counterpart is the vino cotto. Production of this wine style is limited. It is regularly served on Christmas Eve. Description Vin cuit is a sweet wine that is mainly drunk as a dessert wine. It usually has an alcohol content of around 14 to 15 percent by volume. Because the sweetness was achieved by artificially increasing the sugar content through cooking, the vin cuit is called "vin doux artisanal" (artificial sweet wine) in France, as opposed to the "vin doux naturel" (natural sweet wine, equivalent to the German liqueur wine), in which the fermentation of unthickened grape must is stopped by adding high-percentage drinking alcohol, thereby retaining much of the natural original sweetn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jersey
Jersey ( , ; nrf, Jèrri, label=Jèrriais ), officially the Bailiwick of Jersey (french: Bailliage de Jersey, links=no; Jèrriais: ), is an island country and self-governing Crown Dependencies, Crown Dependency near the coast of north-west France. It is the largest of the Channel Islands and is from the Cotentin Peninsula in Normandy. The Bailiwick consists of the main island of Jersey and some surrounding uninhabited islands and rocks including Les Dirouilles, Écréhous, Les Écréhous, Minquiers, Les Minquiers, and Pierres de Lecq, Les Pierres de Lecq. Jersey was part of the Duchy of Normandy, whose dukes became kings of England from 1066. After Normandy was lost by the kings of England in the 13th century, and the ducal title surrendered to France, Jersey remained loyal to the The Crown, English Crown, though it never became part of the Kingdom of England. Jersey is a self-governing Parliamentary system, parliamentary democracy under a constitutional monarchy, with its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nièr Beurre
''Nièr beurre'' ("black butter" in Jèrriais) is a type of apple butter, a preserve of apples, that is part of the cuisine and culture of Jersey. ''Nièr beurre'' is made of apples cooked in cider. The cider is reduced to a syrup before the apples are added. After some hours of cooking, sugar is added and the mixture seasoned with lemons, liquorice and allspice. See also * List of spreads This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland with ... References {{DEFAULTSORT:Nier beurre Apple dishes Spreads (food) Jersey culture British cuisine Cider ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federalism, Federal assembly-independent Directorial system, directorial republic with elements of a direct democracy , leader_title1 = Federal Council (Switzerland), Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Birnenhonig
''Birnenhonig'' (german: pear honey) is a syrup made from pears in central Switzerland. In North America it is known as Pear Butter. It is very similar to the Belgian spread ''sirop de Liège''. Production The pears are boiled and then pressed to obtain juice. The liquid is then heated for six to seven hours. The end product is sweet, opaque, creamy, dark brown and is consumed as a spread on bread or as a main ingredient for ''Luzerner Lebkuchen'', a type of gingerbread. During the Second World War, milk with Birnenhonig was often consumed as an alternative to milky coffee because of the scarcity of coffee. See also * Apple butter * List of spreads * Sirop de Liège (French for ''Liège syrup'', in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Core ... References * External links * Swiss cuisine Spreads (fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherlands , established_title2 = Act of Abjuration , established_date2 = 26 July 1581 , established_title3 = Peace of Münster , established_date3 = 30 January 1648 , established_title4 = Kingdom established , established_date4 = 16 March 1815 , established_title5 = Liberation Day (Netherlands), Liberation Day , established_date5 = 5 May 1945 , established_title6 = Charter for the Kingdom of the Netherlands, Kingdom Charter , established_date6 = 15 December 1954 , established_title7 = Dissolution of the Netherlands Antilles, Caribbean reorganisation , established_date7 = 10 October 2010 , official_languages = Dutch language, Dutch , languages_type = Regional languages , languages_sub = yes , languages = , languages2_type = Reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Butter
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boulets à La Liégeoise
The ''boulet à la liégeoise'' (or more regionally called ''boulet sauce lapin'', ''boulet (sauce) chasseur'', or ''Boulets'') is a Belgian dish made from balls of mixed minced pork and beef in a sweet-sour sauce. As its name indicates, the dish comes from the city of Liège in Wallonia. Description As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, ''boulet à la liégeoise'' consists of one or two big meatballs (the size of the ball allows one to differentiate a ''boulet'' from the smaller ''boulette''), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley. The balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called ''sauce lapin'' (literally "rabbit sauce"), not because of any rabbit in the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
