Allrecipes Home  >  Articles  >  Reference  >  Cook's Encyclopedia

articles

Cook's Encyclopedia : View All

 
# | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Showing: zabaglione - zwieback

« BACK

 

zabaglione

BY: The Food Lover's Companion

One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally MARSALA) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it'...

zahtar

BY: The Food Lover's Companion

Popular throughout Turkey and North Africa, zahtar is a spice blend comprised of sesame seeds mixed with powdered SUMAC and dried thyme. It's sprinkled over meats and vegetables, or mixed with oil as a spread for bread. Zahtar can be found in Middle Eastern markets.

zakuska; pl. zakuski; zakouski

BY: The Food Lover's Companion

A Russian HORS D'OEUVRE, which could include any of a variety of foods such as ANCHOVIES, BLINIS, CAVIAR, cheeses, fish, oysters and fish- or meat-filled pastries. A zakuska assortment is generally served with bottles of ice-cold vodka.

Zante grape

BY: The Food Lover's Companion

In the United States, where California is the major grower, this tiny (1/8 to 1/4 inch in diameter) purple grape is predominantly used to make the dried CURRANT. The seedless, very sweet Zante grape also still flourishes in Greece, where it originated. Fresh Zantes can sometimes be found from late summer to late fall in specialty produce markets. Trendy restaurants often use tiny clusters of them as a garnish. They're available year-round as dried currants. See also GRAPE; RAISIN.

zapote blanco

BY: The Food Lover's Companion

see SAPOTE, WHITE

zest

BY: The Food Lover's Companion

The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a CITRUS ZESTER, paring knife or VEGETABLE PEELER. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.

zester

BY: The Food Lover's Companion

see CITRUS ZESTER

Zinfandel

BY: The Food Lover's Companion

A red wine grape originally thought to be indigenous to California. Recently, however, experts have concluded that the Zinfandel grape was brought to the United States from Italy's Puglia region, and is a descendant of the primitivo grape grown there. Regardless, the Zinfandel grape-with its spicy, raspberry flavors-makes marvelous, fruity red wines ranging from lighter styles to big, rich bottlings that can rival CABERNET SAUVIGNON. In the 1980s, white Zinfandel (a BLUSH WINE) also gained...

zingara, à la

BY: The Food Lover's Companion

This French phrase translates to "gypsy style" and refers to a garnish consisting of chopped ham, tongue, mushrooms and TRUFFLES combined with tomato sauce, tarragon and sometimes MADEIRA. This garnish is served with meat, poultry and sometimes eggs.

ziti

BY: The Food Lover's Companion

Long, thin tubes of MACARONI. See also PASTA.

zitoni

BY: The Food Lover's Companion

see CANNARONI

zombie

BY: The Food Lover's Companion

Extraordinarily potent, this COCKTAIL is made with at least two types each of rum and LIQUEUR plus two or three fruit juices such as pineapple, orange and lime. It's usually served in a large goblet over crushed ice, garnished with slices of pineapple and orange and a MARASCHINO CHERRY. The origin of the name is unknown, but it's been said that one or two of these drinks can make one feel numb . . . rather like a zombie.

zoni

BY: The Food Lover's Companion

see OZONI

zucchini

BY: The Food Lover's Companion

This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others-usually those that are home-grown-can ...

zuccotto

BY: The Food Lover's Companion

Thought to have been inspired by the cupola of Florence, Italy's, Duomo (the city's main cathedral), this dome-shaped dessert begins with a bowl lined with LIQUEUR-moistened cake (usually pound cake) slices. The bowl is then filled with a mixture of sweetened whipped cream, chopped or grated chocolate and various chopped nuts before being topped with additional cake slices. The zuccotto is refrigerated at least a day so the filling can set. It's inverted onto a plate before being served.

zungenwurst

BY: The Food Lover's Companion

A variety of German BLOOD SAUSAGE that contains chunks of pickled TONGUE. This dried sausage can be eaten raw, although it's more commonly sliced and browned in butter or bacon fat. See also SAUSAGE.

zuppa

BY: The Food Lover's Companion

The Italian word for "soup."

zuppa inglese

BY: The Food Lover's Companion

Literally translated as "English soup," this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, TRIFLE. It's made with rum-sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).

zwieback

BY: The Food Lover's Companion

This German word translates to "twice baked" and refers to bread that is baked, cut into slices and then returned to the oven until very crisp and dry. Zwieback, which has a hint of sweetness to it, is popular for its digestibility and is often served to younger children or to people who have digestive problems. It is commercially available in most stores. See also RUSK.

« BACK


 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?