Creme de menthe |
| A liqueur flavored with a mint. It comes clear (called white) or green colored. |
Creme de noyaux |
| A liqueur flavored with pits of various fruits. |
Creme de rose |
| A liqueur flavored with rose petals and vanilla. |
Creme de violette |
| Creme de Violette, also known as liqueur de violette, is a generic term for a usually-French liqueur with natural and/or artificial violet flower flavoring and coloring with either a brandy base, a neutral spirit base, or a combination of the two. A noted brand is Benoit Serres Liqueur de Violette, though it remains very difficult to find -- even in France. |
Crenshaw melon |
 | This large, popular sweetly succulent melon is a cross between the Persian and Casaba melons. The rinds come in two colors: yellow and creamy white. |
Creole cream cheese |
| Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream. Although originally a product of France, many New Orleans dairies such as Goldseal and Bordens supplied the city with the product for many years. |
Crepe |
| A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from). |
Crepes suzette |
| Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe with an hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is subsequently lit. |
Crescenza cheese |
 | White square or rectangle fresh cheese made from cow's milk. This cheese belongs to Stracchino-style cheeses, but varies from the rest by its fat content. This cheese is sold after a few days wrapped in simple, white, greaseproof paper. Smooth and moist, it has a fresh, clean acidity. Other Crescenzas are more rubbery, jelly-like or mushy, with a sour taste. Low-fat varieties can be grainy. The cheese should be ripen for no longer than ten days and as such eaten as quickly as possible. The fat content sways between 48 and 51 per cent. |
Cress |
| A plant used in salads, and for garnish. It is generally sold in small punnets. Also known as Watercress. |
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