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Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
This hearty, old-fashioned dessert originated in New England. It's a spicy, cornmeal-molasses baked pudding that can sometimes include sliced apples. Indian pudding is usually served with whipped cream, hard sauce or ice cream.
Industry:Culinary arts
This is a kind of Chinese fondue, also known as Chinese firepot or boiling firepot. A giant communal pot of slowly simmering stock is placed in the center of the table and the participants are provided with a variety of raw, thinly sliced meats (lamb, beef, fish, poultry, etc. ) and vegetables. Diners immerse pieces of their food into the simmering stock, cook it to their liking and, if desired, dip the food into one of a selection of condiments. After the food is cooked, the rich broth is consumed by any who have room for it.
Industry:Culinary arts
This large, brilliant red (sometimes streaked with green) apple has an elongated shape with five distinctive knobs at its base. It's juicy and sweet but lacks any distinguishing tartness. The Red Delicious is in season from September through April. It's good for eating out of hand but does not cook well. See also apple; golden delicious apple.
Industry:Culinary arts
This large, plump almond is imported from Spain and sold plain as well as encased in hard pastel candy coatings of various colors. See also almond; nuts.
Industry:Culinary arts
This lightly sweet German white wine is made from a blend that often includes Riesling, Silvaner or Müller-Thurgau grapes. Its quality varies greatly depending on the shipper. Liebfraumilch is German for "the milk of our Lady," and was so named because it originally came from the vineyards of a church of the same name, Liebfrauenkirche — "Church of our Lady. "
Industry:Culinary arts
This marvelous blue cheese is the English contender for "King of Cheeses. " Although it is made in parts of Leicestershire, Derbyshire and Nottinghamshire, it received its name in the 18th century because it was first sold in the small village of Stilton in Huntingdonshire. Stilton is made from whole cow's milk and allowed to ripen for 4 to 6 months, during which time it is skewered numerous times to encourage the growth of Pencillium roqueforti mold (also present in roquefort cheese). This process creates a pale yellow interior with blue-green veins. The texture is rich and creamy (45 percent fat) but slightly crumbly. The flavor has a mellow cheddarlike quality with the pungency of blue cheese. Stilton is sold in tall cylinders with a crusty brownish rind. In addition to this better-known mature version, there is also a young white Stilton that is marketed before the colored veins develop. It has a mild and slightly sour flavor. Stilton is at its best eaten by itself with a glass of port or a full-bodied dry red wine. See also cheese.
Industry:Culinary arts
This Massachusetts specialty is a single-crust pie with a custardlike filling of applesauce, eggs, cream and sometimes sherry. Many Massachusetts families serve it as a traditional Thanksgiving dessert.
Industry:Culinary arts
This medium-size, green to yellow green apple has a sweet-tart flavor that seems to intensify when cooked. Because both texture and flavor hold up to heat, most of the Rhode Island greening crop is sold for commercial processing (applesauce, pies, etc. ). It's also good for out-of-hand eating and is available from October to April, mainly in the eastern and central United States A variant grown in the western half of the country is called Northwest Greening. See also apple.
Industry:Culinary arts
This mild Swiss-style cheese has large irregular holes. It hails from Norway and has a yellow-wax rind and semifirm yellow interior. The texture is buttery rich and the flavor mild and slightly sweet. It's an all-purpose cheese that's good both for cooking and for eating as a snack. See also cheese.
Industry:Culinary arts
This muskmelon family member is large and egg-shaped, with a ribbed green skin and a pale green flesh. Its flavor is succulent and sweet, much like that of a crenshaw melon. Spanish melons are available from early July to November. See also melon.
Industry:Culinary arts
