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Riz à L'impératrice
Riz à l'impératrice () is an elaborate molded version of rice pudding in French ''haute cuisine''. Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino. The dessert is said to have been named in honor of the Empress Eugénie de Montijo, Empress of France from 1853 to 1870. Marcel Proust Valentin Louis Georges Eugène Marcel Proust (; ; 10 July 1871 – 18 November 1922) was a French novelist, critic, and essayist who wrote the monumental novel '' In Search of Lost Time'' (''À la recherche du temps perdu''; with the previous E ... refers to the dish in Volume one of his In Search of Lost Time. References French desserts Rice dishes {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...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] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueurs
Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume. Berry liqueurs * 99 Berries * Chambord (raspberry) * Crème de cassis ( blackcurrant) * Guavaberry * Hideous (raspberries, other berries and citrus fruits) * Lakka (cloudberry) * Lillehammer (lingonberry) * Mirto (Sardinian traditional bitterish liqueur made with myrtle, used as digestive drink at the end of meals) * Murtado ( ugniberry) * XUXU (strawberry) * Og natura Stone Bramble Liqueur (stone bramble) Chocolate liqueurs Coffee liqueurs A coffee liqueur is a caffeinated alcoholic drink that consists of coffee and a shot of liqueur. * Allen's Coffee Brandy * Amaro 1716 Café du Soir * Black Canyon Distillery, Richardo's Decaf Coffee Liqueur * Café Rica – ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice pudding around the world Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings: * rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice * milk (whole milk, coconut milk, cream or evaporated) * spices (cardam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cream
Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs. History Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884, and by Fannie Farmer in 1896. Preparation and serving Bavarian cream is lightened with whipped cream when on the edge of setting up and before it is molded; a true bavarian cream is usually filled into a fluted mold, chilled until firm, then tu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
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 hands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maraschino
Maraschino ( , ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree ( ''Prunus cerasus'' var. ''marasca''), which grows wild along parts of the Dalmatian coast in Croatia, lends the liqueur its unique aroma. History In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, Croatia, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of home distillation of grappa in the Veneto into a refined and renowned industry, following clear and distinct rules and restrictions, as set down by the Arte dell'acqua di vita. Francesco Drioli developed and perfected Giuseppe Carceniga's earlier innovative techniques for the distillation of Marasca cherries and in 1759 he founded the Fabbrica di Maraschino Francesco Drioli (Francesco Drioli Maraschino Factory). By the end of the 18th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eugénie De Montijo
''Doña'' María Eugenia Ignacia Agustina de Palafox y Kirkpatrick, 19th Countess of Teba, 16th Marchioness of Ardales (5 May 1826 – 11 July 1920), known as Eugénie de Montijo (), was Empress of the French from her marriage to Emperor Napoleon III on 30 January 1853 until the Emperor was overthrown on 4 September 1870. Born to prominent Spanish nobility, Eugénie was educated in France, Spain, and England. As Empress, she used her influence to champion "authoritarian and clerical policies"; her involvement in politics earned her much criticism from contemporaries.McQueen, 2011; p. 3 Napoléon and Eugénie had one child together, Napoléon, Prince Imperial (1856–79). After the fall of the Empire, the three lived in exile in England; Eugénie outlived both her husband and son and spent the remainder of her life working to commemorate their memories and the memory of the Second Empire. Youth The woman who became the last Empress of the French was born in Granada, Spain, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Proust
Valentin Louis Georges Eugène Marcel Proust (; ; 10 July 1871 – 18 November 1922) was a French novelist, critic, and essayist who wrote the monumental novel ''In Search of Lost Time'' (''À la recherche du temps perdu''; with the previous English title translation of ''Remembrance of Things Past''), originally published in French in seven volumes between 1913 and 1927. He is considered by critics and writers to be one of the most influential authors of the 20th century. Background Proust was born on 10 July 1871 at the home of his great-uncle in the Paris Borough of Auteuil (the south-western sector of the then-rustic 16th arrondissement), two months after the Treaty of Frankfurt formally ended the Franco-Prussian War. His birth took place at the very beginning of the Third Republic, during the violence that surrounded the suppression of the Paris Commune, and his childhood corresponded with the consolidation of the Republic. Much of ''In Search of Lost Time'' concerns the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In Search Of Lost Time
''In Search of Lost Time'' (french: À la recherche du temps perdu), first translated into English as ''Remembrance of Things Past'', and sometimes referred to in French as ''La Recherche'' (''The Search''), is a novel in seven volumes by French author Marcel Proust. This early 20th-century work is his most prominent, known both for its length and its theme of involuntary memory. The most famous example of this is the "episode of the madeleine", which occurs early in the first volume. The novel gained fame in English in translations by C. K. Scott Moncrieff and Terence Kilmartin as ''Remembrance of Things Past'', but the title ''In Search of Lost Time'', a literal rendering of the French, became ascendant after D. J. Enright adopted it for his revised translation published in 1992. ''In Search of Lost Time'' follows the narrator's recollections of childhood and experiences into adulthood in the late 19th-century and early 20th-century high-society France, while reflecting on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
