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Povidla
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 '' Pflaumenmus'' (plum puree), powidl is prepared without additional 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 took turns, and did easier work i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Povidla 6168-1
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] |
Apple Butter
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bohemia
Bohemia ( ; ; ) is the westernmost and largest historical region of the Czech Republic. In a narrow, geographic sense, it roughly encompasses the territories of present-day Czechia that fall within the Elbe River's drainage basin, but historically it could also refer to a wider area consisting of the Lands of the Bohemian Crown ruled by the List of Bohemian monarchs, Bohemian kings, including Moravia and Czech Silesia, in which case the smaller region is referred to as Bohemia Proper as a means of distinction. Bohemia became a part of Great Moravia, and then an independent principality, which became a Kingdom of Bohemia, kingdom in the Holy Roman Empire. This subsequently became a part of the Habsburg monarchy and the Austrian Empire. After World War I and the establishment of an History of Czechoslovakia (1918–1938), independent Czechoslovak state, the whole of Bohemia became a part of Czechoslovakia, defying claims of the German-speaking inhabitants that regions with German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation Crock
A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation. It has a gutter in the rim which is then filled with water so that when the top is put on an airlock is created, which prevents the food within from spoiling due to the development of surface molds. Ceramic weights may also be used to keep the fermenting food inside submerged. A fermentation tamper, a wide stick or dowel usually made of wood, may be used to pack food into the crock to keep it below the surface of the brine. See also * Sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ... External linksImage with cross-section through crock Cooking vessels Crock {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spreads (food)
Spread may refer to: Places * Spread, West Virginia Arts, entertainment, and media * ''Spread'' (film), a 2009 film. * '' $pread'', a quarterly magazine by and for sex workers * "Spread", a song by OutKast from their 2003 album '' Speakerboxxx/The Love Below'' * Spreadability, a concept in media studies * Page spread, an aspect of book design Finance * Spread, the difference in price between related securities, as in: ** Bid–offer spread, between the buying and selling price of a commodity and/or security ** Credit spread (bond), on bonds ** Option-adjusted spread, on mortgage backed securities where the borrower has the right to repay in full ** Options spread, building blocks of option trading strategies. ** Spread trade, between two related securities or commodities *** Spread option, payoff is based on the difference in price between two underlying assets ** Yield spread, difference in percentage rate of return of two instruments ** Z-spread, on mortgage backed secur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg monarchy, Habsburg Empire, there are independent regional traditions in all the Federal states of Austria, states of Austria. The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungarian cuisine, Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed. The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday me ... [...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] |
Varenye
Varenye is a popular Fruit preserves, whole-fruit preserve, widespread in Eastern Europe (Russian cuisine, Russia, Ukrainian cuisine, Ukraine, Belarusian cuisine, Belarus), as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nut (fruit), nuts, vegetables, or flowers, in sugar syrup.Варенье Энциклопедический словарь Брокгауза и Ефрона, СПб., 1890–1907 (''Varenye'' in Brockhaus and Efron Encyclopedic Dictionary, St. Petersburg, 1890–1907)В. В. Похлёбкин, ''Кулинарный словарь от А до Я'', статья Варенье ', изд. Ц ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Pączki
(; : , ; ; Old Polish and ) are filled doughnuts found in Polish cuisine. Description A ''pączek'' is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. ''Pączki'' are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. ''Pączki'' are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil. Although they look like German berliners ( bismarcks in North America) or jelly doughnuts, ''pączki'' are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slivovitz
Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, often referred to as plum spirit (or plum brandy). If anyone else has a dictionary of some Slavic language that translates your word for slivovitz as "plum brandy", please add additional citations here. Slivovitz is produced in Central and Southeastern Europe, both commercially and privately. Primary producers include Bosnia and Herzegovina, Bulgaria, Croatia, the Czech Republic, Greece, Hungary, North Macedonia, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine. In the Balkans, slivovitz is considered a kind of ''rakia''. In Hungary it is considered a kind of pálinka, but in Romania and Moldova it is considered '' pălincă'', similar to '' țuică''. In the Czech Republic, Slovakia, Galicia, and Carpathian-Ruthenia it is considered '' pálenka''. UNESCO put it in a UNESCO Intangible Cultural Heritage Lists in 2022 on request of the country of geographic origin Serbia. Etymology The word ''sli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
