- Industrie: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 ...
A clear, dark golden, brandy-based French liqueur flavored with orange peel.
Industry:Culinary arts
A cocktail made with two parts vodka and one part coffee-flavored liqueur served over ice. See also white russian.
Industry:Culinary arts
A cold dessert composed of a rich custard, whipped cream, various flavorings (fruit puree, chocolate, liqueurs and so on) and gelatin. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set.
Industry:Culinary arts
A cold dish in which lump crabmeat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings. The crab can be garnished with a quartered tomato and hard-cooked egg. Credit for the origin of crab Louis depends on to whom you talk. Some attribute this dish to the chef at Seattle's Olympic Club, while others say it was created in San Francisco — either by the chef at Solari's restaurant or the one at the St. Francis Hotel. Whatever the case, today there are about as many versions of this favorite as there are cooks.
Industry:Culinary arts
A combination of half BéNédictine and half brandy; available already mixed and bottled.
Industry:Culinary arts
A dark, chocolate-flavored liqueur with a hint of vanilla. White crème de cacao is a clear form of the same liqueur.
Industry:Culinary arts
A dessert consisting of a layer of sponge cake topped by a thick slab of ice cream, all of which is blanketed with meringue. This creation is then baked in a very hot oven for about 5 minutes, or until the surface is golden brown. The meringue layer insulates the ice cream and prevents it from melting.
Industry:Culinary arts
A dish (often lobster) prepared with a spicy sauce of tomatoes, olive oil, onions, brandy and wine.
Industry:Culinary arts
A dish made by larding a piece of beef (such as a beef round), marinating it for several hours in a red wine/brandy mixture before braising it. The beef is sliced very thin and served with a sauce made from the marinade. The French name is boeuf à la mode.
Industry:Culinary arts
