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Cabernet Franc is a type of grape used for producing red wine. It is a component of Bordeaux wine, and a little is often blended with Cabernet Sauvignon to add bouquet to a wine.
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Cabernet Sauvignon is a type of grape used for producing red wine. It is one of the components of French Bordeaux wine.
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Cabinet Pudding is a sweet dish comprising alternating layers of sliced sponge cake and pounded biscuit mixed with minced peel and minced sultanas covered with a basic custard mixture of milk, eggs and sugar, and poured over with brandy before being steamed.
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Caboc is a Scottish, traditional, farmhouse, vegetarian. fresh cheese made from cow's milk since the 15th century.
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Cabrales is a Spanish, traditional, farmhouse blue cheese made from un-pasteurised, cow's, goat's or sheep's milk with a natural rind wrapped in either maple or plane leaves or foil in the Asturias region of Spain. Cabrales is regulated by the Spanish government's Denominacion de Origen. Traditionally the cheese is ripened in limestone caves where the natural mould penetrates the rind, and eaten at about six months old when it is almost totally blue and riddled with maggots.
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Caciocavallo is an Italian traditional farmhouse and creamery stretched curd cheese made from cow's milk in southern Italy.
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Caciotta is an Italian traditional farmhouse and co-operative hard cheese made from a mixture of un-pasteurised sheep's and cow's milk in the Tuscany region.
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Caerphilly is a Welsh, traditional, farmhouse, vegetarian, hard cheese made from un-pasteurised cow's milk. Caerphilly is a mild, crumbly cheese first made around 1831.
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Caesar salad is a type of salad invented by Caesar Cardini in America during the 1920's. It comprises chilled lettuce with garlic croutons and Parmesan cheese with a French mustard and Worcestershire sauce based dressing.
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Cairnsmore is a Scottish, modern, farmhouse, hard cheese made from un-pasteurised sheep's milk from the Friesland breed between April and October. Cairnsmore is produced in natural rind and cloth-bound varieties.
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Callaloo is the Jamaican name for the young leaves of two distinct plants; the taro plant and Chinese spinach, eaten as a vegetable. It is not, as some cookery books suggest, a Jamaican name for spinach.
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A calzone is an Italian dish consisting of a pizza or bread-dough pie or wrap, resembling a folded pizza, and containing a cheese and vegetable filling - traditionally tomato and garlic.
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Cambazola is a German, modern, creamery blue cheese with a Penicillium rind, made from cow's milk. Cambazola was developed during the 1970's as a mild alternative cross between Camembert and Gorgonzola.
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Camembert is a soft, un-pasteurised cow's milk, rich flavoured cheese with a downy rind made in France.
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Camp vinegar is a form of vinegar flavoured with garlic, cayenne pepper, soya sauce and walnut ketchup.
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Canadian pudding is a type of set custard with added raisins, lemon rind and corn meal.
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Canard a la Presse is a French dish of duck, roasted for just twenty-five minutes, the breast of which is carved off - still very rare - and the carcass then chopped up and pressed, the juices and blood being added to reduced red wine and port which makes a sauce in which the duck breast is warmed before being served. The dish was invented around 1900 by a French restaurateur and is the speciality of the Tour d'Argent restaurant in Paris where it was invented.
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Canary Wine was a dry white wine popular from the 16th century to the middle of the 19th century when it was replaced in popularity by the superior Madeira. It was produced chiefly in the north-west of the isles and around Tenerife, from whence it took the alternative name of Tenerife wine.
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Canestrato is a strongly flavoured Sicilian hard cheese.
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Canestrato Pugliese is an Italian traditional farmhouse hard cheese made from un-pasteurised sheep's milk from sheep of the Merino or Apulian Gentile breeds in the Foggia region.
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Cannelloni is an Italian dish consisting of large diameter tubular pieces of pasta filled with meat or cheese and usually topped with Bechamel sauce.
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Cannelon is a dish of minced meat, mixed with breadcrumbs, beaten eggs and seasoning, rolled in a cloth and steamed.
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Canning is the commercial operation of food preserving which involves the use of heat and sealing the food in airtight containers.
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Cantal is a hard, un-pasteurised cow's milk, strong flavoured yellow French cheese.
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Caprian is an Italian goat's milk cheese.
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Caprice is a soft, white, mild flavoured cow's milk French cheese.
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Capricorn Goat is a British modern, creamery, vegetarian soft-white cheese made from goat's milk.
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Caprino is an Argentine goat's milk cheese.
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Capriole Banon is an American, traditional farmhouse fresh cheese made from goat's milk and covered in chestnut leaves.
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Capsicum is a popular name for the pods of various varieties of plants of the genus Capsicum. The pods may be either sweet, known as sweet pepper or acrid, known as chilli pepper.
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Captain's biscuits are a form of ship's biscuit made from fine flour.
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Carbine Stout is an Australian dark beer brewed by Castlemaine from Brisbane since 1925. Despite the name, it is a bottom-fermented lager with a roasted-malt flavour.
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Carbonade is a rich beef stew made with onions and beer.
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Strictly, a carbonado is a piece of meat cut crosswise for grilling. The term is also used for a chop and for minced meat.
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Cardinal is a drink made from white wine, either hot or cold, over ripe bitter oranges and then sweetened and spiced.
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Cardinal sauce is a sauce usually made from Bechamel sauce diluted with fish stock with added cream and cayenne pepper.
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Carling (formerly Carling Black Label) is a Canadian lager by Molson, now brewed in Britain and one of Britain's most popular beers. Carling is a typical, modern, industrial lager - bland, sweet and fizzy and served very cold. Carling Black Label was first introduced to Britain in 1953, and was adopted by the Burton-on-Trent brewing company Bass as it's primary lager brand.
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Carre De L'Est is a soft, white, cow's milk, bacteria ripened French cheese produced with either a soft-white rind or washed in brine to produce a ripened orange rind both of which forms of the cheese have a distinct flavour.
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Casareep is the concentrated juice of the roots of the cassava flavoured with aromatics and boiled to remove the toxins. It is then used as a relish in soups and other dishes. It is the basis of the Jamaican dish 'pepper-pot'. Casareep is also a powerful antiseptic and was used for preserving meat in tropical countries.
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Cascade is an Australian brewer of beers.
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Casciotta are a family of Italian artisan cheeses made from sheep's, goat's cow's or a mixture of milks across central and southern Italy.
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Casciotta Di Urbino is an Italian traditional farmhouse semi-soft cheese made from un-pasteurised sheep's milk from sheep of the Sardinian and Appennine Brown breeds mixed with some cow's milk in the Tuscany and Umbria regions.
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Cashel Blue is an Irish, modern, farmhouse blue cheese made from pasteurised and un-pasteurised cow's milk.
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Cassava is a tropical root vegetable, native to Brazil it was introduced to Africa in the 17th century. Cassava is a long, irregularly shaped vegetable with a rough brown skin and a hard, white, starchy flesh. Cassava is commonly eaten in the Caribbean and can be boiled, baked, fried or used in other dishes.
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Traditionally, a casserole was a crust of rice, which having been moulded into the form of a pie, was baked and then filled with a fricassee of white meat or a puree of game. During the 20th century the term came to be applied to a covered dish in which food is cooked in a liquid within an oven. The name is also given to any dish cooked in such a dish.
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Cassiri is an intoxicating liquor brewed in Guyana from sweet potatoes.
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Cassoulet is a French stew of white beans, meats, onions and garlic.
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Castellano is a Spanish, traditional farmhouse and creamery natural rind hard cheese made from un-pasteurised sheep's milk from the Churro and Castilian breeds in the Castile-Leon region of Spain.
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Castelmagno is an Italian traditional farmhouse and co-operative hard cheese made from partially skimmed un-pasteurised cow's milk mixed with sheep's or goat's milk in the Cuneo region.
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Castlemaine XXXX is an Australia lager. It uses whole hops rather than pellets or hop extracts.
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Catalan soup is a bacon, onion, potato, sweet pepper, celery and tomato soup.
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Caudle is a warm, thin spiced gruel made with wine and sugar which was given to invalids and women after childbirth.
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Cauliflower cheese is a dish of boiled cauliflower florets mixed into a white cheese sauce or mornay sauce. Cauliflower cheese may be served as a light meal or as an accompanying vegetable to a meat dish.
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Caviare (cavear) is the roes of certain large fish prepared and salted. The best is made from the roes of the sterlet and sturgeon caught in the lakes and rivers of Russia. Originally, caviare was only the hard roes of the sturgeon, and these were made into small cakes about 25 mm thick and 60 mm wide, salted and dried in the sun in Russia before being exported via Archangel by English and Dutch merchants who in turn also sold it to the French and Italians.
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Cayenne pepper is an acrid and stimulating spice powder produced from several varieties of dried capsicum pods and seeds.
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Celtic Promise is a Welsh, modern, farmhouse, vegetarian semi-soft, brine-washed rind cheese made from un-pasteurised cow's milk.
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Cerney is a British modern, farmhouse, vegetarian fresh cheese made from un-pasteurised goat's milk. Cerney is made in a pyramid shape and dusted with oak ash and salt.
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Chabichou Du Poitou is a French, un-pasteurised goat's milk, natural rind cheese.
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Chablis is a white burgundy wine produced near the town of the same name in the Yonne department of central France.
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A chafing dish is a dish provided with a heating apparatus below it used to cook food at the table or to keep food hot at the table.
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Chambertin is a high quality red Burgundy wine named after the place where it is produced. It was a favourite with Louis XIV and Napoleon.
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Champ is a Northern Irish dish or mashed potatoes mixed with finely chopped spring onions or leeks.
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Chantilly sauce is a sauce made from cooking apples, sugar, butter and cream cooked together and then sieved.
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Chantilly soup is a thick vegetable soup based on beef stock with pureed peas and sliced carrot or onion, flavoured with parsley and mint.
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Chaource is a French, soft, white cow's milk cheese from the Champagne region.
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Chapati is a North Indian unleavened bread, flat and round, it is eaten hot.
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Chardonay is a type of grape used to produce French white Burgundy wines.
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Originally a chasse ('chaser') was a small potion of spirituous liquor taken to remove the taste of coffee, tobacco, or the like. Now the term applies to a small measure of liquor (whisky, gin, rum or whatever) taken along side a long drink, usually beer.
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Chateaubriand is a deep cut of beef fillet.
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Chateaubriand steak is a thick cut of fillet steak, glazed with oil or butter and seared on both sides under a very hot grill before being grilled at high heat until well done on the outside and underdone in the middle.
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Chaudfroid sauce is a family of jelly sauces based on Bechamel sauce or other sauces (Espagnole sauce, Veloute sauce or tomato sauce) formed into a jelly by adding gelatine and aspic jelly and thick cream.
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Chaumes is a French, yellow, medium-hard washed-rind cheese from the Dordogne region, similar to Port Salut.
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Cheddar is a British traditional farmhouse hard, white to yellow coloured cheese made from un-pasteurised cow's milk in the Mendip Hills. Cheddar is copied world-wide, being mass produced in factories from pasteurised milk producing very poor imitations. Real cheddar is made by a few producers in the Mendip Hills, including Chewton, Denhay, Green, Keen, Montomery and Quicke.
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Cheese is a food made from the curds (solids) of soured milk - that is milk fermented by bacteria - from cows, sheep, or goats, separated from the whey (liquid), then salted, put into moulds, and pressed into firm blocks. The bacteria which ferment the milk convert the lactose into lactic acid. Lactic acid kills many harmful bacteria and viruses such as salmonella and e.coli, and there is no health reason to use pasteurised milk to make real cheese.
Cheese is ripened with other bacteria or surface fungi, and kept for a time to mature before eating. The precise fermentation process being a mystery still, no two natural cheeses are identical. There are six main types of cheese. Soft cheeses may be ripe or unripe, and include cottage cheese and high-fat soft cheeses such as Bel Paese, Camembert, and Neufchatel. Semi-hard cheeses are ripened by bacteria (Munster) or by bacteria and surface fungi (Port Salut, Gouda, St Paulin); they may also have penicillin moulds injected into them (Roquefort, Gorgonzola, Blue Stilton, Wensleydale). Hard cheeses are ripened by bacteria, and include Cheddar, Cheshire, and Cucciocavallo; some have large cavities within them, such as Swiss Emmental and Gruyere. Very hard cheeses, such as Parmesan and Spalen, are made with skimmed or partially skimmed milk.
Processed cheese is made with dried skim-milk powder and additives, and whey cheese is made by heat coagulation of the proteins from whey; examples are Mysost and Primost. From 1980 in France a cheese has the same appellation controlee status as wine if it is made only in a special defined area - for example, Cantal and Roquefort are appellation controlee cheeses, but not Camembert and Brie, which are made in more than one region. Italy has a similar system, Denominazione di Origine Controllata, a regulation designed to protect certain indigenous cheeses.
There are thousands of different cheeses made through the world, with Spain producing over 600 different cheeses.
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A cheese straw is a long thin cheese-flavoured strip of pastry.
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Chenin blanc is a type of grape used to produce white wine. It is widely cultivated in the French Loire valley.
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Cheshire is a British, traditional farmhouse hard cheese made from un-pasteurised cow's milk. Cheshire has a natural rind with grey moulding and the cheese is tightly wrapped in cloth. Very few farms produce real Cheshire cheese, most of it being mass produced in factories to the demands of supermarkets.
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Chevre De Provence is an American, modern farmhouse organic fresh cheese made from goat's milk.
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Chevre log is a French, soft, white goat's milk cheese from the Loire region.
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Chevrotin is a French, washed-rind un-pasteurised goat's and cow's milk cheese.
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Chewing Gum is a masticatory substance made from latex, the resin of the spruce tree or derived from paraffin wax, and flavoured with originally spices but now popularly mint. It has been popular in the USA since the 19th century.
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Chianti is an Italian, dry, usually red, blended wine made in Tuscany.
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Chicha is a fermented liquor made from maize in South and central America.
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Chicken Kiev is a dish of chicken breast stuffed with garlic butter, coated in breadcrumbs and deep fried. Despite its name, the dish is neither Russian nor Ukrainian, but is French.
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Chicken panada is minced chicken that has been steamed and mixed with cream before being finely ground or sieved.
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Chicken spathcock is chicken that has been split through the back, the legs and wings removed, flattened and grilled.
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Chicken Xacutti is an Indian chicken curry comprising chicken and twenty-five roasted and blended spices mixed with coconut milk. It is renowned as being the most complex dish in the world and took around 300 years to evolve.
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Chilli is a spice, being either the pod or powder of capsicum.
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Chilli con carne is a Mexican dish of meat (usually minced beef), onions and beans highly seasoned with chilli pepper.
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Chinese Food is a general term used in the West to describe dishes usually associated with the provinces of China. It is characterised by dishes containing noodles or rice, and the cooking method known as 'stir-frying' whereby ingredients are thinly sliced and quickly cooked in a large, concave type of frying pan called a wok, over a high heat with very little oil in the pan.
Many familiar 'Chinese' dishes, such as chow mein and chop suey originated in the USA where they were prepared by Chinese immigrants for the American market.
Traditional Chinese dishes include steamed, sweet buns filled with savoury meat, such as roast pork (Man to), and dim sum which are a variety of small, hot, savoury dishes traditionally served as a snack or at lunch time.
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Chitterlings or chitlins is a dish of pigs, or sheep's intestines.
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Chocolate is a substance made from the cocoa berry or bean, sweetened with sugar and blended with varying amounts of milk, water and flavourings. Chocolate was introduced to Europe from Mexico and Brazil around 1520 and was sold in the London coffee-houses soon after their establishment in 1650.
In the 20th century, almost all the chocolate sold in the UK is made by one company, Barry Callebaut, which is then sold to the large 'chocolate' manufacturers who melt the chocolate and mould it into their own products.
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Chop suey (corrupted from the Cantonese 'shap sui') is a melange served in Chinese restaurants, first in the USA, to be eaten with rice, noodles, &c. It consists typically of bean sprouts, onions, mushrooms, &c., and sliced meats, fried and flavoured with sesame oil. Today, chop suey is rarely served with noodles in the UK, but rather with a substantial quantity of bean sprouts.
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Chow mein is a Chinese dish of American origin consisting of sliced, fried meat or vegetables served with fried noodles.
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Chowder is an American dish forming a dish somewhere between a thick soup and a stew.
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Christophene (known as cho-cho in Jamaica and also known as chayote) is a pear-shaped, bland tasting vegetable cooked and eaten as a side vegetable and added to Caribbean soups.
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Chun Mee is a variety of Chinese green tea named from the shape of the leaves. The processing of 'eyebrow' teas demands great skill in order to hand roll the leaves to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear pale yellow liquor with a smooth taste.
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Chung Yau Beng is a Hong Kong spring onion fried bread.
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Chutney is a condiment composed of fruits, acids and spices used extensively in India, and from there introduced to the West.
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Cider is an alcoholic beverage made from fermented apple juice. The manufacture consists in crushing the apples and squeezing out the juice. The juice is poured into casks, where it ferments and clears itself of impurities. The strength and flavour of the cider is dependant upon the variety of apple used.
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Citeaux is a French, washed-rind, un-pasteurised cow's milk cheese produced in small quantities by Benedictine monks at the L'Abbaye de Ntore Dame at Citeaux in Burgundy.
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Civet is a highly seasoned stew of hare, venison or game.
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Claret is a light-red wine produced in the French province of the Gironde, also known as Bordeaux wine.
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Claret cup is a drink made of claret, brandy, lemon, borage, sugar, ide and carbonated water.
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Clotted cream is the cream which rises inc clots to the surface of milk when it is allowed to warm.
Clotted Cream is made by allowing milk to stand in shallow pans for 12 hours at 60 degrees Fahrenheit and then gently heating it to 180 degrees Fahrenheit until the surface becomes wrinkled. More cream is separated by this system and it is more easily churned, and the scalding cures taints. Clotted cream contains about 67.5 per cent butterfat.
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Cobbler (also known as sherry-cobbler) is a drink made of sherry, sugar, lemon and ice and sipped through a straw.
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Cobbler's punch is a drink made from gin and water with a little treacle and vinegar added.
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Cobbler's toast is bread, buttered upon one side and then the other side toasted.
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Coca Wine (vinum cocoe) was a wine used for stimulating purposes around 1905, consisting of one part coca and eight parts sherry. It was strongly medicated, containing half a grain of alkaloid in the ounce. It was largely consumed by drunks who bought it from licensed grocers. A weaker preparation was sold by wine merchants. It was probably the inspiration for the non-alcoholic drink Coca-Cola.
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Coca-Cola is the trade name of a coloured, sweetened, flavoured carbonated drink, originally made with coca leaves and flavoured with cola nuts, and containing caramel and caffeine. It was invented in 1886 and sold in every state of the USA by 1895 and in 155 countries by 1987. Coca-Cola, like other carbonated, sweetened soft-drinks, has little or no nutritional value and in excess can cause dental problems, contribute towards obesity and diabetes. After initial success, Coca-Cola was imitated by numerous manufacturers who were subsequently taken to court and banned from using names similar to the trademarked 'Coca-Cola'. The only real opposition to Coca-Cola came from 'Pepsi-Cola', which in the early 1980's launched a revolutionary marketing strategy entitled 'The Pepsi Challenge'. The Pepsi Challenge was a blind tasting conducted among the public across the USA and the world in which consumers blind tasted Pepsi against Coca-Cola. The results showed that people preferred the taste of Pepsi, and in 1985 Coca-Cola changed their recipe. This was a marketing disaster for Coca-Cola which rocked the USA and within three months the original Coca-Cola recipe was reinstated and re-branded as 'Classic Coca-Cola'. The marketing war between Coca-Cola and Pepsi rages on, with both side aiming for a total monopoly of the world soft drinks market, and in the USA both companies sponsor schools and local authorities in cynical brand awareness programs that offer schools funding in return for advertising and vending machines within the school.
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Cock-a-leekie is a Scottish broth made from beef stock, chicken, leeks and sometimes prunes.
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A cocktail is an iced drink traditionally made of spirits mixed with bitters, sugar and some aromatic flavouring, now more typically a mixture of spirits. The name cocktail allegedly originates from the Aztec, the concoction having been discovered by a Toltec noble who named the drink xoc-tl which was corrupted over time into the English cocktail. Individual cocktail recipes are open to interpretation and vary from one bar to another.
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A cocotte is a small dish used to cook and serve individual portions of food.
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The term coffin was formerly applied in cooking to a raised crust, resembling the lid of a basket. The skin which forms on custard and the like used to be referred to as the coffin.
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Colby is an American, traditional creamery semi-soft rindless cheese made from cow's milk. In 1882 Colby was introduced to New Zealand and has been made there also ever since.
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Colcannon is an Irish dish of potatoes and greens, typically cabbage, boiled and mashed together and then fried in butter.
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Collops is a British dish of minced meat fried with onions and then slowly cooked in stock.
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Brewers often make one-off brews to commemorate special occasions. Harveys of Lewes in Sussex, for example, bottled a special strong pale ale, called Firecracker, in honour of the emergency services who fought to save it from disaster when a fire broke out in the brewery in 1996. Many brewers bottled ales to keep for the Queen's Coronation in 1953 and later royal marriages.
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Commissiekaas (Dutch Mimolette) is a Dutch, traditional farmhouse and creamery hard cheese made from cow's milk and resembling a large, orange in appearance, but is actually a matured Edam that has been coloured with carrot juice.
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A compote is a dish of fruit stewed in syrup.
Compote is a dish of stewed pigeon.
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Condensed milk is milk which has been condensed by a removal of a considerable proportion of its original liquid and further preserved by the addition of a large quantity of sugar. Condensed milk was invented as a means of preserving milk, but at the end of the 19th century warnings were issued to the public against using condensed milk as a substitute for fresh milk on account of the excess sugar.
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Coniston Bluebird is a medium strength British bottled malt pale ale brewed with English challenger hops giving a floral perfume to the beer.
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Consomme is a thin clear soup made from a good first stock which has been made from raw meat. A consomme is cleared with egg white, distinguishing a consomme from a clear soup. The egg whites are added to the liquid and gently heated until the egg whites coagulate and rise to the surface, carrying with them insoluble particles in the liquid. The liquid is then strained through a finely woven linen cloth.
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Consomme royale is a soup served with pieces of firm, savoury custard (made from egg yolk and milk or stock, and flavoured with salt and pepper rather than sugar and vanilla) floating in it.
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Cook-up is a Caribbean dish of mixed meats, shellfish and rice and sometimes vegetables.
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Cooking is the art of preparing food for the table by subjecting it to heat in various ways. In its higher developments, cooking also involves making the food attractive to the eye.
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A cool tankard or cool cup is a drink made from wine and water with lemon, sugar and borage. Slices of cucumber are also sometimes added.
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Coolea is an Irish, modern, farmhouse Gouda-style hard cheese made from un-pasteurised cow's milk.
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Cooleeney is an Irish, modern, farmhouse Camembert-style soft-white cheese made from un-pasteurised cow's milk.
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Cooper is a mixture of half stout or ale and half porter.
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Coopers Sparkling Ale is an Australian beer. It is a full-flavoured, bottle conditioned strong pale ale.
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Copra is the dried flesh of the coconut.
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Copus is a drink made from beer, wine and spices, heated together and served in a loving-cup.
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Coquetdale is a British, farmhouse, vegetarian, natural-rind hard cheese made from cow's milk by the Northumberland Cheese Company in Northumberland.
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The coquilla nut is the fruit of the Brazilian tree Attalea funifera, an ally of the coconut palm.
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A coquille is a dish, usually of sea food, served in a scallop shell.
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Coquimol is a Cuban coconut cream sauce served with desserts.
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A cordial is traditionally a weak alcoholic beverage flavoured with essential oils, fruit essences or plant extracts and sweetened.
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Corn syrup is a sweet, thick liquid made by treating cornstarch with acids or enzymes. It may be dried and used as corn syrup solids in coffee whiteners, and other dry products. Corn syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods with little intrinsic nutritional value.
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Corned beef is beef meat which has been 'corned', that is soaked in water with salt and a little potassium nitrate, for about ten days.
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Cornish herb and garlic is a British, modern, farmhouse, vegetarian fresh cheese made from cow's milk by the Lynher Valley Dairies in Cornwall.
Cornish herb and garlic is mixed with herbs and garlic and the whole cheese rolled in chopped parsley.
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Cornish Pepper is a British, modern, farmhouse, vegetarian fresh cheese made from cow's milk by the Lynher Valley Dairies in Cornwall. Cornish Pepper is sprinkled with cracked peppercorns.
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Cornish Yarg is a British, modern, farmhouse, vegetarian white hard cheese made from cow's milk of the Friesian breed by the Lynher Valley Dairies in Cornwall.
Cornish Yarg is hand-made to a 17th century recipe, the cheese being wrapped in nettles which impart a flavour.
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Cotherstone is a British, traditional, farmhouse, natural rind hard cheese made from un-pasteurised cow's milk in Durham.
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Cottage cheese is a traditional European acid curd, lumpy soft cheese made from cow's milk without the use of rennet.
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Cou-cou is a Barbadian dish of boiled chopped okra in a thick cornmeal porridge.
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Cougar Gold is an American, modern, creamery semi-soft cheese made from cow's milk. Cougar Gold was invented in 1948 by Washington State University to encourage quality cheese-making in the state of Washington and became popular.
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Coulommiers is a French, white, soft cheese made from un-pasteurised cow's milk. It is similar to Brie but smaller and ripens more quickly developing a white Penicillium mould.
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Country Best Bitter is a full and fruity, clean tasting bitter from the McMullen brewery in Hertford.
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Country Stile is a mid-brown draught beer, produced by the Daleside brewery in Harrogate, Yorkshire.
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Coupe is a dish of ice-cream and fruit served in a short-stemmed glass dish, the glass dish also being known as a coupe.
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Courage Best is one of the most popular cask conditioned ales in the south of England. It is a copper-coloured, medium strength ale.
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Couscous is a form of semolina. Traditionally couscous is served in Morocco steamed in a large shallow dish, with a meat and vegetable stew poured over it and eaten as a communal dish shared among family and friends.
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Coverdale is a British, traditional, creamery hard cheese made from cow's milk in North Yorkshire. Production of Coverdale stopped during the 1930's, only to be restarted in 1987.
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Craftsman is a hoppy, gold, premium ale from Thwaites brewery in Blackburn, Lancashire.
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Craigie toast is an omelette of chilli, tomato and fried bread croutons.
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Cream is the thicker substance that rises to the top of milk which is allowed to stand. It contains all the constituents of milk, with a larger but variable quantity of solids. A medium cream contains 36 percent butterfat, 6 percent albuminoids and 2.5 percent milk sugar. The butterfat content varies between 15 and 56 per cent.
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Cream Ale is a smooth, golden ale brewed in America, originally as a result of brewers trying to imitate the Pilsner style.
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Cream cheese is a modern, creamery, acid curd, rindless fresh cheese sometimes made with a little rennet.
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Creme brulee is a baked custard flavoured with cream and cinnamon.
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In cooking, the term Creole refers to a style of cooking from the southern states of the USA, particularly Louisiana, which originated from the mixed descendants of European, particularly French, and Black slaves. Creole cooking is characterised by the use of tomatoes, green peppers, onions and pepper mixed together blending French and Caribbean cooking into a particular style.
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Crescenza is an Italian traditional farmhouse and creamery fresh cheese made from cow's milk in the Lombardy region.
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Potato crisps originated as a variety of very thinly sliced fried potatoes, to be served hot with game dishes. Such potatoes were popular at the start of the 20th century.
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Croghan is an Irish, modern, farmhouse, organic, vegetarian, semi-soft cheese made from un-pasteurised goat's milk.
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Cromwell Bitter is a gold, fruity cask bitter from the Marston Moor brewery, North Yorkshire.
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Croque Monsieur is a French snack comprising a toasted cheese and ham sandwich.
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Traditionally, the term croquette is a cooking term for a ball of rice or potato fried. Later the term croquettes was applied to rissoles, in which a savoury mixture of meat, fowl, fish, cheese, nut egg etc. bound together with a sauce and then coated with egg and breadcrumbs and fried.
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Traditional croquettes potatoes were mashed potato rolled into a ball and fried. Later during the 20th century the term croquettes potatoes was applied to potato rissoles, in which mashed potato is rolled into balls or rolls, covered in breadcrumbs and fried.
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Crottin De Chavignol (horse droppings) is a French yellowish white hard natural-rind cheese made from un-pasteurised goat's milk. Grilled
Crottin De Chavignol forms the basis of the chevre salad.
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Croustade is a flan made from a shell of bread, pastry, noodles, rice or mashed potato baked or fried and then filled with a ragout or stew.
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Crowdie is a Scottish porridge made from water and meal.
Crowdie is a traditional Scottish cheese-like dish made by straining the whey from soured milk and beating up the remaining curd with salt.
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Crowley is an American, traditional farmhouse natural rind semi-hard cheese made from cow's milk, the curds being washed in water to remove much of the acid resulting in a cheese that is similar to, but sweeter than, Cheddar.
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Crusted port is port which has finished its fermentation. When port is first bottled its fermentation is not complete; in time it precipitates argol, tartrate of lime and colouring matter on the sides of the bottle, where it forms a crust. Crusted port is of better quality and lighter in colour than otherwise.
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Cuajada is a Spanish, traditional, farmhouse and creamery lightly set fresh cheese made from sheep's and goat's milk and used as a substitute for yoghurt and often eaten for breakfast with honey or fruit.
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Cubebs is an eastern condiment made from dried unripe berries of a plant closely related to the pepper.
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A cuit was a thickened and sweetened wine. It was thickened by boiling down.
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Cullis is a very fine and strong broth, well strained, formerly much used for invalids.
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Cumberland ale is a gold-coloured bitter with a delicate flavour, from the Jennings brewery in Cockermouth in the Lake District.
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Cumberland sauce is a spicy and tangy fruit sauce made from orange, lemon, water, vinegar, glace cherries, mustard and cayenne pepper. It is served with roast game or mutton.
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A cup is an alcoholic beverage consisting of the lighter wines, such as claret, sherry, cider, hock, champagne, etc. mixed with soda-water, and sweetened with sugar. Fruit juices and slices of fruit and spices are sometimes added.
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Curacao is an easily-prepared liqueur manufactured from the essential oils and peel of the Curacao orange.
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Curry is an Indian dish composed of various solids - fish, meat, fowl or eggs - served in a hot flavoured sauce. The sauces vary, but are based upon chilli, black pepper, coriander and turmeric.
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Curworthy is a British, traditional, farmhouse, vegetarian hard cheese made from un-pasteurised cow's milk from the Friesian breed in Devon.
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Custard is a usually sweet sauce or desert made from eggs, sugar, milk and vanilla essence. The eggs are beaten with the sugar and then milk and the vanilla essence are added. The dish may also be steamed and served set as a desert.
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A custard-kettle is a metal utensil comprising a large pan and a smaller pan which fits inside. The larger pan is partly filled with boiling water, and the smaller pan is then placed in the larger pan and in it custard is traditionally prepared.
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A cutlet is a small slice of veal, mutton or lamb, trimmed into shape and usually part of the rib.
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Cwmtawe Pecorino is a Welsh, modern, farmhouse, vegetarian brine-washed rind hard cheese made from un-pasteurised sheep's milk.
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Food & Drink
