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Lekvar
A fruit butter, or lekvar is a sweet spread made of fruit cooked to a paste, then lightly sweetened. It falls into the same category as jelly and jam, but is differentiated by its completely smooth texture. Apple butter and plum butter are common examples, but fruit butters can be made from any firm fruit. Fruits with a higher water content may also be used if given longer cooking times. Other commonly used fruits are pears, peaches, cherries, nectarines, berries, squashes, and apricots. Fruit pastes, such as quince cheese are popular in Latin American countries, are similar but more highly sweetened and jelled. They are sold in shallow tins or as wrapped bricks, while fruit butters usually come in wide-mouthed jars and are more common in Central and Eastern Europe. In order to make fruit butter, the fruit is cut into pieces and simmered in water on a low temperature until much of the fruit's water has evaporated, and is then blended with a food mill or immersion blender to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Europe
Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural and socio-economic connotations. Its eastern boundary is marked by the Ural Mountains, and its western boundary is defined in various ways. Narrow definitions, in which Central Europe, Central and Southeast Europe are counted as separate regions, include Belarus, Russia and Ukraine. In contrast, broader definitions include Moldova and Romania, but also some or all of the Balkans, the Baltic states, the Caucasus, and the Visegrád Group, Visegrád group. The region represents a significant part of Culture of Europe, European culture; the main socio-cultural characteristics of Eastern Europe have historically largely been defined by the traditions of the Slavs, as well as by the influence of Eastern Christianity as it developed through the Byzantine Empire, Eastern Roman Empire and the Ottoman Empire. Another definition was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirop De Liège
(french language, French for ''Liège Province, Liège syrup'', in Flemish dialects, Flemish) is a Belgium, Belgian jam or jelly-like spread (food), spread. Apple and pear are principally used, often with Date (fruit), dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin. The compote is then pushed through a , removing the skin, and breaking the fruit into mush. It is then Reduction (cooking), reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. Typically, of fruit produce of syrup. The slow cooking process is essential; one guide says that cooking down should take about 10 hours. , as its name would suggest, comes from the Liège region of Belgium, which roughly corresponds to the modern Liège Province. Many syrup makers were historically found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magiun Of Topoloveni
Magiun of Topoloveni is a Romanian traditional plum based spread, which has received a Protected Geographical Status from the European Union since 2011. Magiun of Topoloveni is a kind of jam made from very ripe plum fruit varieties, without any added sugar. It is from the town of Topoloveni and surrounding villages in the Argeș County. History The recipe of magiun of Topoloveni dates back to 1914 when the first magiun factory was opened by a local family (the Maximilian Popovici family) and contains at least 4 varieties of plums. The magiun of Topoloveni is produced exclusively in the area amidst the localities of Boțarcani, Crințești, Goleștii Bădii, Gorănești, Inurile, Țigănești, Topoloveni, and Vițichești. This region, particularly suitable for growing plums, belongs to the Argeș County, in the historical region of Wallachia. The plum orchards cover about . The magiun became the first Romanian certified natural product, protected by European Union by or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powidl
Powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German language, German ''Pflaumenmus'' (plum puree), powidl is prepared without additional Sugar substitute, sweeteners or gelling agents. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar. In Austria, Moravia and Bohemia, powidl is the basis for Buchteln, powidl cake and Germknödel, but it is also used as a sandwich spread. Powidl will keep for a long time, especially if kept in traditional crockery. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the pot was exhausting work, people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plum Butter
Plum butter is a type of fruit butter made out of plums. The plums are cooked until reduced to a paste. Spices, preservatives, or sweeteners can be added. Varieties * Magiun is the Romanian type of plum butter. One version, magiun of Topoloveni is a food specialty with protected designation of origin (PDO) which is contains 100% plums, without any sweeteners or preservatives allowed. * Powidl is a plum butter popular in Central Europe, particularly in Austria, Czech Republic, Poland. It is prepared usually without additional sweeteners or gelling agents, though there are recipes in Austria which allow the addition of spices and/or sugar For example, in order for a product to be called ''powidl'' on the Austrian market must contain at least 53% dry matter and a maximum content of added sugar of up to 30%. * Pflaumenmus is the German version. In order for the plum butter to be called ''pflaumenmus'' on the German market, the product must meet the following requirements: Per 10 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guava Paste
Goiabada (; from ''Portuguese'' goiaba, guava) is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale. Variations Very similar to ''goiabada'' is the closely related Colombian ''bocadillo'', also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and ''dulce de guayaba'', ''barra de guayaba'', ''pasta de guayaba'', ''bocadillo'' or ''guayabate'' in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magiun Of Topoloveni
Magiun of Topoloveni is a Romanian traditional plum based spread, which has received a Protected Geographical Status from the European Union since 2011. Magiun of Topoloveni is a kind of jam made from very ripe plum fruit varieties, without any added sugar. It is from the town of Topoloveni and surrounding villages in the Argeș County. History The recipe of magiun of Topoloveni dates back to 1914 when the first magiun factory was opened by a local family (the Maximilian Popovici family) and contains at least 4 varieties of plums. The magiun of Topoloveni is produced exclusively in the area amidst the localities of Boțarcani, Crințești, Goleștii Bădii, Gorănești, Inurile, Țigănești, Topoloveni, and Vițichești. This region, particularly suitable for growing plums, belongs to the Argeș County, in the historical region of Wallachia. The plum orchards cover about . The magiun became the first Romanian certified natural product, protected by European Union by or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Cooker
A slow cooker, (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). History Slow cookers achieved popularity in the United States during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story rel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America, Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States. Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
