À la russe is prepared “in Russian style,” with sour cream and beets.

À la mode, French for “in the current fashion,” first A was used for beef “made in a rich stew, usually with and vegetables.” À la mode for a topping of á la russe ice cream on a pie or other dessert is a North American term which came into use around 1920.

hint Tenderizing aging meat improves fla- vor. If the meat is stored for up to several weeks in the an ideal aging environment (between 34-38ºF plus ultraviolet light to minimize mold), there is a natural enzymatic change that softens some of the connective Culinarian tissue. 10-20% shrinkage occurs, which also intensifies flavor. is a bitter green of distilled wine mixed with oil of wormwood (Artemisia absinthium), anise, and other herbs. The term comes from French absinthe, meaning “the plant wormwood.” It is 68 percent alcohol (136 proof) and is served diluted with sugared water. It was invented by Dr. Pierre Ordinaire, a Frenchman living in Switzerland, who sold the recipe to Monsieur Pernod in 1797. The legacy of absinthe is as a mysterious, addictive, and mind-altering . Absinthe has been seen or featured in fine art, movies, video, music, and literature. It is often shown as an unnaturally glowing yellow-green liquid which is set on fire before drinking. The United States banned absinthe, along with many other nations, in 1912 because the spirit was thought to spark violent crimes and social disorder. It remained illegal in the United States until 2007. Micro-distilleries have started making small batches of high-quality absinthe in the U.S.

Ale is a general name for made with a top-fermenting ; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume. Ale is usually stronger and more bitter than beer. Ale is a very old word, descended from Old English and Old Norse. Because of the process, ales tend to take signifi- cantly less time to brew than . Typically, ales have a fuller body and sweeter taste than lagers.

Ale/Beer Differences Names Ingredients/Color Alcoholic Strength

Ale (in UK) fermented barley flavored with hops/ medium pale yellow

Ale (in US) fermented hops at high temperature/ medium pale yellow

(continued)

7 alcoolic spirits 9 A (continued) o aux a c ast affy assis a amande o a ometimes spirits spirits ometimes ç S ssential oils and and oils ssential stry anish pa E D French to an tea Russi Turkish t crème de c crème de violette crème de fraise or crème de fraises crème de framboise crème de moka crème de noy crème de rose cura ™ cordial Médoc Courvoisier crème d’ crème de bananas crème de c and the differences lie in the way way the in lie differences the and obtained. are flavors the various to spirit-based are by usually added, are flavors which enhanced often infusion, and are sweetening. by extracts are used to flavor many of many flavor to used are extracts liqueurs. today’s liqueurs unflavored but flavored, are known simply are they exist; not do known also are Liqueurs spirits. as Kingdom United the in cordials as and Australia. con afé te liqueur y c nadian ba Ca French fries an dressing Russi cheese Swiss assis ictine Benedictine c benedictine blended whiskey bourbon brand nadian whiskey Ca c chartreuse cherry marnier cherry rocher choclair chocola cocoribe coffee liqueur cogna Cointreau ™ (French for indicates “almond”) that (French a dish is served or ake t te c aa vok y SPIRITS (French for “almond”) indicates that a dish is served or prepared c t or ad ck a aa gna arian cream ck go v voc thtub Ba English muffin German chocola nish rice Spa he terms are not interchangeable interchangeable not are terms he ms) rigin (Americanis ms of American O Food Ter arra Asia ba abisante absinthe ad almondrado amer picon Angostura bitters anise anisette applej brand apricot apry Arma dials, , and Liqueurs Alcoholic Spirits, Cor the of liquid a as defined is spirit A from or extract an essence of nature one especially substance, some cordial A distillation. by obtained and aromatized an as defined is spirit used as a beverage. sweetened - by fer A is a a drink produced of mash a of distillation or mentation grains including ingredients, various strong a is liqueur A plants. other or and sweetened liquor alcoholic substances. aromatic with flavored T ALCOHOLIC amandine. sole e.g. almonds, with slivered prepared Amandine sole amandine. e.g. almonds, with slivered til til the structure - strong low or medium low low or medium low medium or strong

a n g e l , which should not be confused with the pimiento and because Columbus and other early explorers thought is a very airy sponge cake o slice easily, freeze the cake, then thaw overnight before T p e p p e r malt, sugar, hops fermented with with hops fermented malt, sugar, dark brown to yellow yeast/pale low hops flavor, beer, strong draft brown effervescence/light yellow effervescent/pale young black malt/dark brown with flavored strongly more malt and hops/blackish-brown p i m e n t o

cake nce nce an angel food cake is baked, the j a m a i c a O is the ground dried berries of a tropical evergreen tree (Pimenta is a rich, cream-based butter and cheese sauce usually served with pasta with served usually sauce cheese and butter cream-based rich, a is is an edible, oval-shaped, brown-skinned seed of the almond tree (Prunus (Prunus tree almond the of seed brown-skinned oval-shaped, edible, an is

ger Hint La Porter Beer Bitter By compress. to begins structure its of network fragile turning the pan upside-down, the air cells stay stretched un solidifies as it cools. cutting. . processing. The FDA prohibits the importation or sale of bitter almonds to consumers. consumers. to almonds bitter of sale or importation the prohibits FDA The processing. and apricot. peach, plum, to the cherry, the almond is related Botanically, Western Hemisphere is allspice. Hemisphere Western Almond “almond.” amygdale Greek and amygdala Latin is origin word The amygdalus). or dulcis Almond should be pronounced without the L. True almond paste cannot be made in home kitchens because it contains oil of bitter almonds, and both bitter almonds and apricot pits contain a toxic chemical that must be neutralized by commercial Allspice of combination a of reminiscent is it because so-named is and spice, a as used dioica), Columbus. Christopher by discovered was spice The nutmeg. and cloves, cinnamon, Allspice isalso called is also called the berries resembled peppercorns. The only spice that is grown exclusively in the an angel could not resist. c Also a called k e Alfredo like fettuccine and is named the chef for di Italian Lelio, who Alfredo invented it in who had lost her appetite. wife, his pregnant 1914 to satisfy Angel d foo made with egg whites and baked in a tall tube pan and so named because it has no fat and is a cake

ale 8 Hint Brazil nut shells are extraordinarily hard and must be tempered so Bread Essentials they’re easier to crack. To do so, you can freeze the nuts for 6 hours or bake them at 400ºF for 15 minutes (cool for 15 minutes). Or put the nuts in a pan and cover Presliced, store-baked bread should Freshen a stale loaf of bread by put- BC with water. Bring to a boil, then boil for 3 minutes. Drain off the hot water, then still be good 2 days after its sell-by ting it in a paper bag, sealing it, and cover with ice water and let stand for 3 minutes before draining and cracking. date. If you refrigerate bread, put it in a lightly moistening the bag with water. b avarian cream b razil nut zippered freezer bag and then bring to Put on a baking sheet in a 350ºF oven Bread is a food made from dough of flour or meal and usually raised with yeast room temperature before serving. for 5 minutes. Or revive stale bread by wetting the outside and putting in a or baking powder and then baked. The simplest breads are made from grains (barley, Slightly stale bread produces a more 400ºF oven for 15 minutes. Or put bread firm-textured toast. corn, millet, oats, rye, wheat) mixed with milk or water. These ingredients are mixed in a steamer insert or on a splatter into a dough, shaped, and cooked, usually by baking. Salt, eggs, sugar, and other ingre- For baking bread, it helps to have screen and steam it. dients may be added to give the bread flavor, change its texture, or increase its nutri- warm hands, a warm kitchen, and a hot Turn a crusty bread loaf on its side for tional value. A special ingredient called a leavening agent is often added to make the oven. bread rise by enlarging air pockets in the dough, giving it a lighter texture and more easier slicing. To test if kneading is complete, insert Place a pan of boiling water in the volume. The simplest unleavened breads, including matzo and tortillas, are made a finger and if the indent springs back, it oven while bread is baking to ensure a from only flour and water. During baking, heat converts the water in the bread dough is well-kneaded. to steam, which creates tiny bubbles that cause the bread to rise. Leavened breads crisp crust. To test a loaf for doneness, tip out of also use the physical action of steam to create rise, but they receive an additional To keep commercial loaves of bread the pan into a mitted hand and tap on lift from leavening agents, such as baking powder, baking soda, or yeast. Leavening fresh, twist the end of the bread bag the bottom. If it does not sound hollow, and fold the excess back on the bag agents produce carbon dioxide, a harmless gas that enlarges air bubbles inside the return it to the oven and check in 5-7 itself, over the remaining bread. You dough. Bread was an Old English word meaning “piece, fragment,” but its meaning of minutes. “baked dough” is comparatively recent. The standard word in the Old English period can do this as soon as a few slices are for bread was hlaf which evolved into “loaf.” It was not until around 1200 that bread About ½ cup bread crumbs is pro- removed. duced from one slice of bread. was used in its current sense, leaving loaf to mean just “individual mass of bread.” For dough that is to rise in a loaf pan Make sure breadmaking includes the (second rise), slip the pan into a plastic How Does Bread Rise? relax step before shaping the loaf. Form bag. Inflate it and seal with a twist tie. the bread into a tight round, and wrap Put the loaf pan inside another loaf are one-celled fungal organisms. 3. The trapped carbon dioxide creates a with plastic or a damp cloth for 10-15 pan so the inflated bag rises about the One ounce of yeast contains 200 billion large number of pores or bubbles in minutes. Then shape the dough or roll/ dough, giving it room to expand. This cells. the bread that make it rise. press it out. affords draft-free rising for the dough. 1. Yeast is mixed with flour, water, salt, 4. As the dough rises, the yeast cells Cool freshly baked bread before stor- A bread loaf can be slashed with etc. Yeast first produces glucose (a become separated from the nutrients age. Store yeast bread at room temper- kitchen shears or a razor blade. form of sugar) and then breaks down and the process starts to slow down. ature or freeze it. Only refrigerate very or ferments the glucose into alcohol moist or fruit bread. 5. Kneading the dough again will re- and carbon dioxide. The proteins in start the process, causing the dough wheat flour form gluten, an elastic to rise again. substance. Bavarian cream, bavarois or bavaroise is a creamy cold dessert 6. Heat in the oven causes the gases like made with an egg-custard base into which are mixed cream, beaten egg whites, a fla- 2. The dough is kneaded and the pro- carbon dioxide to expand, making the teins in the flour arrange themselves voring (e.g. chocolate or orange), and gelatin and set in a mold. The dessert has been bread rise even more. The alcohol that so that they trap the carbon dioxide popular in Britain since the mid-19th century, frequently under the anglicized name is created by yeast during this process produced by the yeast as it ferments Bavarian cream, and the French term is from fromage bavarois and crème bavaroise. It is released as the bread is baked. The the sugars in the flour. is not known what its original connection with Bavaria was. Bavarian cream can be heat also drives off the carbon dioxide, served on its own or used as a filling for cold charlottes or molded cakes. leaving a light, soft loaf. CONFUSABLE Blend/beat. Blending differs from beating because its purpose is only to combine the ingredients, not incorporate air into the mixture.

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