Abbott’s Bitters is an extinct product. It was made by the C.W. Abbott company in Baltimore, Maryland from 1865 until around 1950. It was one of the big three bitters sold in America, the other two being Angostura and Peychaud. Abbott’s Bitters were barrel-aged. The recipe was changed sometime in the 1940s before production ended;…
American Food
Alabaster
There are two dishes called alabaster: one is English and one is American. Both are very simple dishes. The American version of alabaster is a simple, savoury Shaker dish made from boiled and mashed potatoes, turnip, and cream. The two root vegetables are cooked separately, to avoid the turnip flavour overwhelming the potato, they are…
Alaska Day
Alaska Day marks the day that Alaska officially became American soil on 18 October 1867 at 3:30 in the afternoon.
Alaska Florida
Alaska Florida Charles Ranhofer, the American chef of Delmonico Restaurant fame, gave a recipe for a dish resembling Baked Alaska in his 1893 book “The Epicurean.” He referred to the dish as “Alaska, Florida”, and gave directions for it to be made in individual portions. The recipe uses two flavours of ice cream, vanilla and…
Alessandro Filippini
Alessandro Filippini was a famous chef at Delmonico’s Restaurant in New York, and a cookbook author in the second half of the 1800s.
American Food
Some food writers say it can be argued that there’s no national cuisine in America: rather, it’s a collection of regional cuisines. Others counter that you can say that of any cuisine.
American Independence Day
American Independence Day celebrates the birth of the U.S. While some countries celebrate their big day with military parades, the US celebrates it with food. Everywhere there will be hot dogs, picnics, salads, barbeques, brownies.
American Mustard
There are two main styles of American mustard, the yellow and the brown. Some British wags have described the taste as being quintessentially American: “loud and tart.”
Angel Food Cake
Angel food cake is a tall, light fat-free cake based on beaten egg white.
Anne Arundel Melons
Anne Arundel Melons are small melons, with pale yellow skin with no ribbing and slight netting. They have green flesh, with some orange near the large seed cavity. They are sweet, but not as sweet as what people would be used to in modern varieties. They used to be grown in Maryland for shipping up…
Apple Betty
Apple Betty is a style of baked fruit dessert, having alternating layers of buttered bread crumbs and spiced, sweetened fruit. Apples are by far and away the most common fruit used. You will often see it called “Apple Brown Betty” (“brown” coming from the brown sugar used.) Some people make their topping out of flour…
Arnold Reuben: New York Restaurateur
Arnold Reuben was the owner of the famous Reuben’s Restaurant and Delicatessen in New York. His biggest claim to fame was his sandwiches. He would name sandwiches after celebrities who were regular customers.
Bacon
American-Style Bacon © Denzil Green Bacon is made from cuts of meat from the side, back or belly of a pig. The meat is cured, and sometimes smoked after that. It is almost always sold raw, though now some pre-cooked, highly-packaged options are available. In North America, pieces of bacon are referred to as slices;…
Bacon Bits
Bacon Bits © Denzil Green Bacon Bits are made from cooked bacon that has been dried, treated with preservatives and crumbled up into little bits. You can make them at home (without the preservatives), or buy them made for you. They are used as a condiment for incorporating into dishes and garnishing. With the advent…
Baked Alaska
Baked Alaska is a flat sponge cake topped with ice cream, covered in raw meringue and baked for a very short period of time in a very hot oven, so that the meringue browns but the ice cream stays solid and cold. It is very impressive and festive, even though it is very simple. The…
Baked Alaska Day
When’s the last time you made a Baked Alaska — or, have you ever? With Baked Alaska Day once again upon us, it may be time to give it a try.
Balaton Cherries
Balaton Cherries are a new sour cherry belonging to the Morello Cherry family. They have deep purple skin and bright red flesh. They are larger, firmer and somewhat sweeter than other Morello Cherries. When the stem is detached, the fruit seals off the hole left behind by the stem to protect the fruit from the…
Baloney
Baloney © Denzil GreenBaloney is a now much-maligned North American sausage used primarily as an inexpensive cold cut for sandwiches. It is not really known in Europe. Baloney is a lightly-spiced sandwich or luncheon meat that is already cooked and ready to eat. It has a smooth-texture, very much like the meat in North American…
Banana Split
A banana split is a chilled dessert made from split bananas, ice cream, and sweet sauces and garnishes. It is traditionally served in a long dish.
Bananas Foster
Bananas Foster is a dessert. It consists of bananas served warmed with ice cream and a sauce.
Barbie’s Birthday
Barbie Millicent Roberts was born on the 9th of March in 1959. Well, perhaps not born, but she had her debut at the American International Toy Fair in New York City.
Bartlett Pears
Bartlett Pears © Denzil GreenBartlett pears (aka Williams pears) have the shape that everyone thinks of when they think “pear” — even if they don’t know what a Bartlett is. Bartlett pear trees are self-pollinating (which means you don’t need two trees.) In fact, Bartlett is often used to cross-pollinate many other types of pear…
Beef on Weck Sandwiches
Beef on Weck is a sandwich made in Buffalo, New York of roast beef and grated horseradish put on a kummelweck roll. The caraway flavour of the roll complements the beef and horseradish, and the coarse salt on the roll adds crunch. The beef can be roasted beef, or more usually, beef that was cooked…
Berger Cookies
Berger Cookies (showing the underside of one) © Denzil Green Berger Cookies are made by DeBaufre Bakeries in South Baltimore, Maryland, USA. Each cookie consists of one large vanilla wafer, about 2 inches (5 cm) wide. It is topped with thick, creamy, fudgy chocolate ganache. The ratio of biscuit to chocolate is about .25 oz…