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Dragée
A dragée ( ; ), also known as confetto (; ), malbas, Jordan almond, or sugared almond in the U.K, is a bite-sized form of confectionery with a hard outer shell. It is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) in addition to consumption. Use Jordan almonds In their most classic form of dragée and comfit, Jordan almonds, also known as koufeta, consist of almonds which are sugar panned in various pastel colors. Jordan almonds are often used as wedding favors—like the Italian ''bomboniere''—with the "bitter" almonds and the "sweet" sugar symbolizing the bitterness of life and sweetness of love. The treats are often packaged in groups of five to represent happiness, health, longevity, wealth, and fertility.Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009 At Italian and Greek weddings, the almonds are placed in groups of five—an odd number that is indivisible—to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Almond Dishes
This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia. "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 the corrugated 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) inside. "Almonds" may also be from ''Terminalia catappa'', a plant commonly called "India almond." They are edible, yet not considered as palatable as the "almonds" from ''Prunus''. Almond foods and dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** ** ** * * * * * - A famous spanish desert in Casinos, Valencia. * * * * * * * * * * * * * File:Kouglof.p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Verdun
Verdun (, , , ; official name before 1970 ''Verdun-sur-Meuse'') is a large city in the Meuse department in Grand Est, northeastern France. It is an arrondissement of the department. Verdun is the biggest city in Meuse, although the capital of the department is Bar-le-Duc, which is slightly smaller than Verdun. It is well known for giving its name to a major battle of the First World War. Geography Verdun is situated on both banks of the river Meuse, in the northern part of the Meuse department. It is connected by rail to Jarny. The A4 autoroute Paris–Metz–Strasbourg passes south of the town. History Verdun (''Verodunum'', a latinisation of a place name meaning "strong fort" in Gaulish) was founded by the Gauls. It has been the seat of the bishop of Verdun since the 4th century, with interruptions.A History of Food, Maguelonne Toussaint-Samat, Blackwell Publishing 1992, p.567 In 486, following the decisive Frankish victory at the Battle of Soissons, the city (amon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comfit
Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning. Almond comfits (also known as "sugared almonds" or "Jordan almonds") in a muslin bag or other decorative container are a traditional gift at baptism and wedding celebrations in many countries of Europe and the Middle East, a custom which has spread to other countries such as Australia and Puerto Rico. While licorice comfits (sometimes sold as torpedoes) are multi-coloured, almond comfits are usually white for weddings, but may be brightly coloured for other occasions. A late medieval recipe for comfits*British Library, Harleian collection, BL MS Harley. 2378. ''Composite Miscellany of Medical, Culinary and Alchemical Texts and Recipes''. late 14th-15th cent.. is based on anise seeds, and suggests also making comfits with fennel, caraway, coriander, and diced ginger. These aniseed comfits seem to be a precursor of modern aniseed balls. File:Dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nonpareils
Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in South Africa, Australia, New Zealand and the United Kingdom. Their origin is uncertain, but they may have evolved out of the pharmaceutical use of sugar, as they were a miniature version of comfits. The French name has been interpreted to mean they were "without equal" for intricate decoration of cakes, desserts, and other sweets, and for the elaborate pièces montées constructed as table ornaments. The term ''nonpareil'' also may refer to a specific confection, made using nonpareils – namely, discs of chocolate coated with nonpareils, which also are known as chocolate nonpareils. History An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S. The popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jelly Bean
Jelly beans are small bean shaped sugar candies with soft candy shells and thick gel interiors (see gelatin and jelly). The confection is primarily made of sugar and sold in a wide variety of colors and flavors. History It has been claimed that jelly beans were first mentioned during 1861, when Boston confectioner William Schrafft urged people to send his jelly beans to soldiers during the American Civil War. It was not until July 5, 1905, that jelly beans were mentioned in the ''Chicago Daily News''. The advertisement publicized bulk beans sold by volume for ten cents per pound, according to the book ''The Century in Food: America's Fads and Favorites''. Most historians contend that jelly beans were first associated with celebrations of Easter in the United States sometime during the 1930s due to their egg-like shape. Manufacture The basic ingredients of jelly beans include sugar, tapioca or corn syrup, and pectin or starch. Relatively minor amounts of the emulsifying a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comfit
Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning. Almond comfits (also known as "sugared almonds" or "Jordan almonds") in a muslin bag or other decorative container are a traditional gift at baptism and wedding celebrations in many countries of Europe and the Middle East, a custom which has spread to other countries such as Australia and Puerto Rico. While licorice comfits (sometimes sold as torpedoes) are multi-coloured, almond comfits are usually white for weddings, but may be brightly coloured for other occasions. A late medieval recipe for comfits*British Library, Harleian collection, BL MS Harley. 2378. ''Composite Miscellany of Medical, Culinary and Alchemical Texts and Recipes''. late 14th-15th cent.. is based on anise seeds, and suggests also making comfits with fennel, caraway, coriander, and diced ginger. These aniseed comfits seem to be a precursor of modern aniseed balls. File:Dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Plum
A sugar plum originated as a piece of dragée or hard candy made of hardened sugar in a small round or oval shape. "Plum" in the name of this confection does not always mean plum in the sense of the fruit of the same name, but commonly refers to small size and spherical or oval shape. Traditional sugar plums often contained no fruit, but were instead hardened sugar balls. These hardened sugar balls were comfits, and often surrounded a seed, nut, or spice. History A cookbook from 1609, ''Delights for Ladies'', describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century. The term sugar plum came into general usage in the 17th century. During that time, adding layers of sweet which give sugar plums and comfits their hard shell was done through a slow and labor-intensive process called panning. Before mechanization of the process, it often took sever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suikerboon
A ''suikerboon'' (Dutch), or sugar bean, is a type of sweet traditionally given on the occasion of the birth or baptism of a child in Belgium, where they are also known as doopsuiker (Dutch), or baptism sugar, and parts of the Netherlands. In French, they are called ''dragées''. They resemble Jordan almonds and Italian Confetti. Originally sugar-coated almonds, they are now often sugar-coated chocolates of the same shape and size instead. See also * Beschuit met muisjes * Dragée * Noghl References * Jackie Alpers. ''Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.'' Quirk Books Quirk Books is an American independent book publisher based in Philadelphia. History Before 2002, Quirk Books was a creative studio that would pitch novel ideas to other publishers. Quirk Books was founded as a publishing company in 2002 by Da ..., 2013. Belgian cuisine Dutch words and phrases Sugar confectionery Almond dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liebesperlen
Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in South Africa, Australia, New Zealand and the United Kingdom. Their origin is uncertain, but they may have evolved out of the pharmaceutical use of sugar, as they were a miniature version of comfits. The French name has been interpreted to mean they were "without equal" for intricate decoration of cakes, desserts, and other sweets, and for the elaborate pièces montées constructed as table ornaments. The term ''nonpareil'' also may refer to a specific confection, made using nonpareils – namely, discs of chocolate coated with nonpareils, which also are known as chocolate nonpareils. History An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S. The popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprinkles
Sprinkles are very small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The ''Dictionary of American Regional English'' defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other." Names In the UK and other Anglophonic commonwealth countries sprinkles are denoted by different signifiers. For example, hundreds and thousands is the most popular denotation used in Britain as well as Australia and New Zealand to refer to sprinkles and nonpareils. Another UK variant of the term is vermicelli, especially when said of chocolate sprinkles. This name can be seen borrowed into spoken Egyptian Arabic as ''faːrmasil''. Jimmies is the most popular term for chocolate sprinkles in the Philadelphia, Boston and New England regions. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
