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Kirschwasser
Kirschwasser (, ; , German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice. Serving Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose. High-quality kirschwasser should be served around , warmed by the han ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zuger Kirschtorte
Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with the cherry brandy kirschwasser. History Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is, however, not protected, so variations of the cake are also manufactured by other pastry shops in the region. Preparation Firstly the chef creates two thin rounds of Japonaise meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge-cake. For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Forest Gateau
Black Forest gâteau or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert (), literally "Black Forest Cherry-torte". Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. German law mandates that any dessert labeled must have kirschwasser. History The dessert is not directly named after the Black Forest mountain range in southwestern Germany. According to one school of thought, the name is derived from the specialty liquor of that region, known as '' Schwarzwälder Ki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cherries Jubilee
Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897. Similar dishes Other flambéed fruit dishes include Bananas Foster, mangos diablo (mangos flambéed in tequila) and pêches Louis (peaches flamed in whiskey). See also * List of cherry dishes * List of desserts * List of fruit dishes References External links * British desserts Jubilee A jubilee is a particular anniversary of an event, usually denoting the 25th, 40th, 50th, 60th, and the 70th anniversary. The term is often now used to denote the celebrations associated with the reign of a monarch after a milestone number of y ... Flambéed foods Ice cream {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, ''fondue au chocolat'', in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ''fondue bourguignonne'', in which pieces of meat are cooked in hot oil or broth. Etymology The word ''fondue'' is the feminine passive past participle of the French verb 'to melt' used as a noun. It is first attested in French in 1735, in Vincent La Chapelle's ''Cuisinier moderne'',Vincent la Chapelle, ''Le cuisinier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ash Tree
''Fraxinus'' (), commonly called ash, is a genus of flowering plants in the olive and lilac family, Oleaceae. It contains 45–65 species of usually medium to large trees, mostly deciduous, though a number of subtropical species are evergreen. The genus is widespread across much of Europe, Asia, and North America. The leaves are opposite (rarely in whorls of three), and mostly pinnately compound, though simple in a few species. The seeds, popularly known as "keys" or "helicopter seeds", are a type of fruit known as a samara. Some ''Fraxinus'' species are dioecious, having male and female flowers on separate plants but sex in ash is expressed as a continuum between male and female individuals, dominated by unisexual trees. With age, ash may change their sexual function from predominantly male and hermaphrodite towards femaleness ; if grown as an ornamental and both sexes are present, ashes can cause a considerable litter problem with their seeds. Rowans or mountain ashes ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milliliter
The litre (international spelling) or liter (American English spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metre (m3). A cubic decimetre (or litre) occupies a volume of (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word ''litre'' is derived from an older French unit, the '' litron'', whose name came from Byzantine Greek—where it was a unit of weight, not volume—via Late Medieval Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,Bureau International des Poids et Me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gugelhupf
A Gugelhupf (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', and, in France, ''kouglof'', ''kougelhof'', or ''kougelhopf'') is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is popular in a wide region of Central Europe particularly in southern Germany, Alsace, Austria, Switzerland, Croatia, Hungary, Bosnia, Serbia, Slovakia, Slovenia, Czech Republic and Poland. In the cuisine of the Pennsylvania Dutch it is known as ''Deitscher Kuche'' (German cake). In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benzaldehyde
Benzaldehyde (C6H5CHO) is an organic compound consisting of a benzene ring with a formyl substituent. It is the simplest aromatic aldehyde and one of the most industrially useful. It is a colorless liquid with a characteristic almond-like odor. The primary component of bitter almond oil, benzaldehyde can be extracted from a number of other natural sources. Synthetic benzaldehyde is the flavoring agent in imitation almond extract, which is used to flavor cakes and other baked goods. History Benzaldehyde was first extracted in 1803 by the French pharmacist Martrès. His experiments focused on elucidating the nature of amygdalin, the poisonous material found in bitter almonds, the fruit of ''Prunus dulcis''. Further work on the oil by Pierre Robiquet and Antoine Boutron-Charlard, two French chemists, produced benzaldehyde. In 1832, Friedrich Wöhler and Justus von Liebig first synthesized benzaldehyde. Production As of 1999, 7000 tonnes of synthetic and 100 tonnes of natural b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogen Cyanide
Hydrogen cyanide, sometimes called prussic acid, is a chemical compound with the formula HCN and structure . It is a colorless, extremely poisonous, and flammable liquid that boils slightly above room temperature, at . HCN is produced on an industrial scale and is a highly valued precursor to many chemical compounds ranging from polymers to pharmaceuticals. Large-scale applications are for the production of potassium cyanide and adiponitrile, used in mining and plastics, respectively. It is more toxic than solid cyanide compounds due to its volatile nature. Structure and general properties Hydrogen cyanide is a linear molecule, with a triple bond between carbon and nitrogen. The tautomer of HCN is HNC, hydrogen isocyanide. Hydrogen cyanide is weakly acidic with a p''K''a of 9.2. It partially ionizes in water solution to give the cyanide anion, CN−. A solution of hydrogen cyanide in water, represented as HCN, is called ''hydrocyanic acid''. The salts of the cyanide ani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
