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Tipsy Cake
A tipsy cake is a sweet dessert cake, made originally of "fresh sponge cakes soaked in good sherry and good brandy". The dish as prepared in England would typically have several small cakes stacked together, with the cracks between bristling with almonds. As a variety of the English trifle, tipsy cake is popular in the American South, often served after dinner as a dessert or at Church socials and neighbourhood gatherings. It was a well known dessert by the mid 19th century and was included ''Mrs Beeton's Book of Household Management'' in 1861. The tipsy cake originated in the mid-18th century. A recipe for cake or biscuits, alcohol, and custard combined in a trifle bowl came to the American colonies via the British, who settled in the coastal south. Its popularity remained with Southern planters who enjoyed sweet desserts. Tipsy cake was also humorously called Tipsy Parson, because it presumably lured many a Sunday-visiting preacher "off the wagon". The name refers to the am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner By Heston Blumenthal
Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Opened in January 2011, it received a Michelin star within a year and earned its second in 2014. In April 2014, it was listed fifth on The World's 50 Best Restaurants in ''Restaurant''. Dinner was initially headed by Ashley Palmer-Watts, formerly the head chef of another Blumenthal restaurant, the Fat Duck. When he left in December 2019, Jon Miles-Bowring became head chef. Menu items are based on historical British dishes, which were researched by food historians and through the British Library. The restaurant's opening drew interest within the industry, and reviews have been positive. Particular dishes have received praise, including the "meat fruit", a chicken liver mousse created to look like a mandarin orange. Description The opening of Dinner was announced in August 2010, to open in early 2011 to replace the Michelin-starred restaurant Foliage at the Mandarin Oriental Hyde ... [...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 Custard Desserts
This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg or egg yolk. Custard desserts File:Cremecaramel.jpg, Creme caramel, also known as flan File:Galaktoboureko.jpg, Galaktoboureko is a dessert of semolina custard in phyllo dough. File:Trifle-(cream-layer)-profile.jpg, Layers of a trifle showing the custard in between cake, fruit and whipped cream File:Marsala sabayon with cookie and local stone fruit.jpg, A glass of zabaione See also * Blancmange – made without egg yolks * Bavarian cream – made without egg yolks * Panna cotta – made without egg yolks * Eggnog * Eierpunsch – sometimes prepared using custard as an ingredient * List of baked goods * List of desserts * List of egg dishes * Lists of prepared foods * List of savoury puddings * List of sweet puddings References External links * * * {{Lists of p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassata
Cassata or cassata siciliana ( , , ) is a traditional cake from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing (food), icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Origin Cassata is believed to have originated in Palermo in the 10th century, when under Emirate of Sicily, Muslim rule. The word ''al-qaššāṭī'' (, ) was first mentioned in Corleone in 1178. The Arabic word ''qas'ah'', from which ''cassata'' may derive, refers to the bowl that is used to shape the cake. Historian John Dickie (historian), John Dickie claims instead that the Sicilian language, Sicilian word ''cassata'' did not derive from Arabic ''qaššāṭah'' , "bowl"), as is often claimed, but from Latin ("cheese concoction"). He observes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Southern United States
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices. Rice became prominent in many dishes in the Lowcountry region of South Carolina due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trifle
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub. The name ''trifle'' was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. History Trifle appeared in cookery books in the sixteenth century. The earliest use of the name ''trifle' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiskey
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into Old Irish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United StatesDavidson, Alan, and Tom Jaine. ''The Oxford companion to food''. Oxford University Press, USA, 2006. 805. Print. Retrieved August 9, 2010Google Books/ref> and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture. Description Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its light texture. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pound Cake
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. History It is believed that the pound cake is of northern European origin and dates back to the early 1700s. A recipe for pound cake is in the first U.S. cookbook, '' American Cookery'', which was published in 1796. Over time the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of ''Saveur'', James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parson
A parson is an ordained Christian person responsible for a small area, typically a parish. The term was formerly often used for some Anglican clergy and, more rarely, for ordained ministers in some other churches. It is no longer a formal term denoting a specific position within Anglicanism, but has some continued historical and colloquial use. In the pre-Reformation church, a parson was the priest of an independent parish church, that is, a church not under the control of a larger ecclesiastical or monastic organization. The term is similar to rector and is in contrast to a vicar, a cleric whose revenue is usually, at least partially, appropriated by a larger organisation. Today the term is normally used for some parish clergy of non-Roman Catholic churches, in particular in the Anglican tradition in which a parson is the incumbent of a parochial benefice: a parish priest or a rector; in this sense a parson can be compared with a vicar. The title ''parson'' can be applied to cle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thirteen Colonies
The Thirteen Colonies, also known as the Thirteen British Colonies, the Thirteen American Colonies, or later as the United Colonies, were a group of Kingdom of Great Britain, British Colony, colonies on the Atlantic coast of North America. Founded in the 17th and 18th centuries, they began fighting the American Revolutionary War in April 1775 and formed the United States of America by United States Declaration of Independence, declaring full independence in July 1776. Just prior to declaring independence, the Thirteen Colonies in their traditional groupings were: New England (Province of New Hampshire, New Hampshire; Province of Massachusetts Bay, Massachusetts; Colony of Rhode Island and Providence Plantations, Rhode Island; Connecticut Colony, Connecticut); Middle (Province of New York, New York; Province of New Jersey, New Jersey; Province of Pennsylvania, Pennsylvania; Delaware Colony, Delaware); Southern (Province of Maryland, Maryland; Colony of Virginia, Virginia; Provin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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