Cooking Dictionary Results

C

Chambrer - a French term used to describe the gradual raising of the temperature of wines from the cool wine cellar to room temperature. Slightly warmer, the wine flavor is more pungent.

Chantilly - heavy cream whipped then sweetened and flavored with vanilla. Also, a sauce with whipped cream added

Charlottes - mold of biscuits, sponge cake, ladyfinger, etc., or sliced bread, filled with a custard cream and fruit.

Chasseur - game or poultry served ‘hunter style’, with a rich red wine sauce, or a white wine sauce, including mushrooms and shallots.

Château Bottled - wine bottled at the château where it was grown and made. Usually this means a superior wine, one with a distinct flavor of its own. Other wines are the result of grapes grown in a region and brought together at the vintner’s for handling. The results are less distinguished, though these regional wines may be very good.

Cheddar, American - a firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor from mild to very sharp.

Cheese - dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.

Cheesecake - a rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavorings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts; the baked dessert is often topped with sour cream or fruit.

Cherry -a small stone fruit from a tree of the Prunus genus, grown in temperate climates worldwide; there are two principal types: sour and sweet; both types are generally available fresh, dried, canned and frozen.