|
Clementine Cake
Clementine cake is a Cake#Flourless cake, flourless cake flavored primarily with whole unpeeled Clementine, clementines and almonds. It may originate from an orange cake in Sephardic cuisine. Ingredients Clementine cake is prepared with clementines, ground almonds or almond meal, sugar, butter, and eggs. Some recipes call for flour, but the cake is typically flourless. Optional ingredients include orange juice, Orange Muscat, milk, white dessert wine, or Riesling wine, orange oil or tangerine oil (or both), almond extract and vanilla extract. Other variations exist. Preparation The cake is typically prepared by boiling the whole unpeeled clementines, removing any seeds, and pureeing the whole fruit, then combining the pulped fruit with ground almonds or almond flour, Eggs as food, eggs, butter, sugar, and baking powder before baking. The almonds used can be toasted or Blanching (cooking), blanched. Candied fruit, Candied clementine slices are often used as a Garnish (food), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardi Jews
Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendants. The term "Sephardic" comes from '' Sepharad'', the Hebrew word for Iberia. These communities flourished for centuries in Iberia until they were expelled in the late 15th century. Over time, "Sephardic" has also come to refer more broadly to Jews, particularly in the Middle East and North Africa, who adopted Sephardic religious customs and legal traditions, often due to the influence of exiles. In some cases, Ashkenazi Jews who settled in Sephardic communities and adopted their liturgy are also included under this term. Today, Sephardic Jews form a major component of world Jewry, with the largest population living in Israel. The earliest documented Jewish presence in the Iberian Peninsula dates to the Roman period, beginning in the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claudia Roden
Claudia Roden (née Douek; born 1936) is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/ Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including ''A Book of Middle Eastern Food'', ''The New Book of Middle Eastern Food'' and ''Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon''. Early life Roden was born in 1936 in Cairo, Kingdom of Egypt, the daughter of Cesar Elie Douek and his wife Nelly Sassoon. Her parents were from prominent Syrian-Jewish merchant families who migrated from Aleppo in the previous century; she grew up in Zamalek, Cairo, with two brothers, the surgeon Ellis Douek, and Zaki Douek. She was Egypt's national backstroke swimming champion at the age of 15. In 1951 Roden moved to Paris and went to boarding school for three years. In 1954 she moved to London where she studied painting at St. Martin's School of Art. She shared a flat with her brothers Ellis Douek and Zaki Douek. In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jews
Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendants. The term "Sephardic" comes from '' Sepharad'', the Hebrew word for Iberia. These communities flourished for centuries in Iberia until they were expelled in the late 15th century. Over time, "Sephardic" has also come to refer more broadly to Jews, particularly in the Middle East and North Africa, who adopted Sephardic religious customs and legal traditions, often due to the influence of exiles. In some cases, Ashkenazi Jews who settled in Sephardic communities and adopted their liturgy are also included under this term. Today, Sephardic Jews form a major component of world Jewry, with the largest population living in Israel. The earliest documented Jewish presence in the Iberian Peninsula dates to the Roman period, beginning in the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clementines Whole, Peeled, Half And Sectioned
A clementine (''Citrus × clementina'') is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange ( ''C.'' × ''deliciosa'') and a sweet orange (''C. × sinensis''), named in honor of Clément Rodier, a French missionary who first discovered and propagated the cultivar in Algeria. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges. Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics. They are sometimes sold under the name Easy-peelers. History The clementine is a spontaneous citrus hybrid that arose in the late 19th century in Misserghin, Algeria, in the garden of the orphanage of the French Missionary Brother Clément Rodier, for whom it would be formally named in 1902. Some sources have attribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upside-down Cake
An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up. Recipe An upside-down cake is a cake that is baked "upside-down" in a single pan—usually a skillet—with the eventual toppings placed in the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate. Flipping the cake before serving puts the right-side up, so that the ingredients that were in the bottom of the pan are the toppings. Usually chopped or sliced fruits—such as apples, cherries, peaches, or pineapples—butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished." The difference between garnish and decoration, is garnish is edible. For example, plastic grass for sushi presentation is considered a decoration, not a garnish. Overview A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied Fruit
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel (fruit), peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually Food preservation, preserves it. Depending on the size and type of fruit, this process can take from several days to several months. This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year. Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. The principal candied peels are orange (fruit), orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made from vegetables such as pumpkin, turnip, Angelica archangelica stems, and carrot. Though recipes vary, the general principle is to boil, then Steeping, steep fruit in increasingly stronger sugar solutions f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanching (cooking)
Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smitten Kitchen
Smitten Kitchen is a blog for home cooks created and maintained by Deb Perelman. Perelman received undergraduate and graduate degrees from George Washington University, where she studied psychology and art therapy. She originally started writing online in 2003 while also working as an art therapist, and she eventually began the Smitten Kitchen blog in 2006. According to Perelman, in November 2012, Google Analytics reported that her blog had 6 million unique views and almost 10 million page views. She has also been featured on numerous websites, NPR, and The Martha Stewart Show. In 2012, Smitten Kitchen won the Bloggie for best food weblog. '' The Smitten Kitchen Cookbook'' was published in 2012 and debuted at No. 2 on The New York Times's best-seller list for hardcover advice and miscellaneous. Perelman's second cookbook, ''Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites'', was published in 2017. She published her third cookbook, ''Smitten Kitchen Keepers: New Cla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the ''Times'' serves as one of the country's Newspaper of record, newspapers of record. , ''The New York Times'' had 9.13 million total and 8.83 million online subscribers, both by significant margins the List of newspapers in the United States, highest numbers for any newspaper in the United States; the total also included 296,330 print subscribers, making the ''Times'' the second-largest newspaper by print circulation in the United States, following ''The Wall Street Journal'', also based in New York City. ''The New York Times'' is published by the New York Times Company; since 1896, the company has been chaired by the Ochs-Sulzberger family, whose current chairman and the paper's publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, or wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
