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Quetschentaart
Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen. In the Ketty Thull recipe, the dough for the shortcrust Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicke ... base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only. The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at - for 45-40 minutes or until ready. In other recipes, the base is made with a yeast dough. ''merlanne.lu''. Retrieved 30 November 2020. Traditionally, it is a se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luxembourgian Cuisine
Luxembourg's cuisine reflects Luxembourg, the country's position between the Latin and Germanic peoples, Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italy, Italian and Portugal, Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French cuisine, French fare. Food Luxembourg has many delicacies. In addition to French ''pâtisseries'', cake and fruit pies, local pastries include the ''Pretzel, Bretzel'', a Lent speciality; ''Quetscheflued'', a ''zwetschge'' tart; ''verwurelt Gedanken'' or ''Verwurelter'', small sugar-coated doughnuts; and ''Äppelklatzen'', apples ''en croûte''. Luxembourg's cheese speciality is ''Kachkéis'' or Cancoillotte, a soft cheese spread. Fish from the local rivers such as trout, Northern pike, pike, and crayfish are the basis for dishes such as ''F'rell am Rèisle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwetschge
The prune plum (''Prunus domestica'' subsp. ''domestica'') is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ''Prunus domestica''. The freestone fruit is similar to, but distinct from, the clingstone damson (''Prunus domestica'' subsp. ''insititia'')Sorting Prunus Names: http://www.plantnames.unimelb.edu.au/Sorting/Prunus_Pt2.html and is especially popular in Central Europe. Regional names and etymology The fruit is known under various regional names, including "blue plum", "damask plum", "sugar plum", and "German prune" in English-speaking countries, and "Zwetschge" in German-speaking ones. The word ''Zwetschge'' (), plural ''Zwetschgen'', is from the German. Variants of the word include: ''Quetsch(e)'' (Lorraine, Alsace, Luxembourg, and regionally in Germany); ''Kwetsen'' (Dutch), ''Zwetschke'' (regionally in Austria); and ''Zwetsche'' (regionally in Germany). These names, like ''damson'', are thought ultimately to derive from postulated Vulgar Latin *''d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evidenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small landlocked country in Western Europe. It borders Belgium to the west and north, Germany to the east, and France to the south. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of several EU institutions, notably the Court of Justice of the European Union, the highest judicial authority. Luxembourg's culture, people, and languages are highly intertwined with its French and German neighbors; while Luxembourgish is legally the only national language of the Luxembourgish people, French and German are also used in administrative and judicial matters and all three are considered administrative languages of the cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "Flan (pie), flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French language, French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwetschge
The prune plum (''Prunus domestica'' subsp. ''domestica'') is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ''Prunus domestica''. The freestone fruit is similar to, but distinct from, the clingstone damson (''Prunus domestica'' subsp. ''insititia'')Sorting Prunus Names: http://www.plantnames.unimelb.edu.au/Sorting/Prunus_Pt2.html and is especially popular in Central Europe. Regional names and etymology The fruit is known under various regional names, including "blue plum", "damask plum", "sugar plum", and "German prune" in English-speaking countries, and "Zwetschge" in German-speaking ones. The word ''Zwetschge'' (), plural ''Zwetschgen'', is from the German. Variants of the word include: ''Quetsch(e)'' (Lorraine, Alsace, Luxembourg, and regionally in Germany); ''Kwetsen'' (Dutch), ''Zwetschke'' (regionally in Austria); and ''Zwetsche'' (regionally in Germany). These names, like ''damson'', are thought ultimately to derive from postulated Vulgar Latin *''d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketty Thull
Ketty (Catherine) Thull (February 2, 1905 - October 25, 1987) was a Luxembourg cook, educator, cookbook writer; wrote the influential ''Luxemburger Kochbuch'' (1946). On its publication, the book received a positive review in the ''Luxemburger Wort'' which commented that it was a "Treasure trove of really interesting, useful recipes". It including 80 precisely described meat dishes, as well as 30 vegetable preparations. It also presents recipes for the national dishes of Luxembourg such as Treipen, Gehäk, Kuddelfleck, Judd mat Gardebo'nen and Sterzein. Thull, who had studied cookery at the Ecole Le Cordon Bleu Le Cordon Bleu (French for " The Blue Ribbon") is an international network of hospitality and culinary schools teaching French ''haute cuisine''. Its educational focuses are hospitality management, culinary arts, and gastronomy. The instituti ... in Paris, taught at a housemaids school in Esch-sur-Alzette. In 1937, she published her first book ''Ratgeber für die ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortcrust
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat ( lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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