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Glossary Selection
Clotted Cream | |||
 | Clotted cream is a treacle-thick yellow cream made by heating and then leaving unhomogenised cow's milk in shallow pans, for several hours. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England. Clotted cream is a required ingredient for a Cream- or Devonshire Tea. It has a minimum fat content of 55%. | ||
Double Cream | |||
| Cream is 48 per cent fat, withstands boiling, whips well and can be frozen. Called heavy cream in America | |||
Devonshire cream | |||
 | Devonshire cream or clotted cream is made by slowly heating rich, unpasteurized milk to about 179F degrees and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent. It is a traditional accompaniment to the English 'cream tea,' served with jam and scones. | ||
Old English Plum Pudding | |||
| Old English Plum Pudding is a raisin and citron steamed pudding | |||
Cornish Pasties | |||
| individual potato and meat pies | |||
Tipsy Cake | |||
| a sherry-soaked pound or sponge cake with custard and cream | |||
Bubble and Squeak | |||
| Bubble and squeak (sometimes just called bubble) is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is traditionally served with cold meat from the Sunday roast, and pickles. The name is a description of the action and sound made during the cooking process. | |||
Angels on Horseback | |||
| An HORS D'OEUVRE of oysters wrapped in bacon that are broiled, baked or grilled and served on buttered toast points. | |||
Juniper (Wacholder) | |||
| Wacholder is a German gin, distilled with the juniper essence already added. The word is German for juniper. Wacholder is a speciality of the district of Lippe. It is strong-flavoured owing to its method of distillation, and is traditionally served chilled as a neat shot, with a beer chaser. | |||
Schweinefleisch | |||
| Pork meat | |||