Cranberry Sauce is a sweet condiment based on cranberries. It’s used along with savoury meals. There are two types of “Cranberry Sauce”, even though we often refer to both as just Cranberry Sauce: one is — well, sauce, and the second is a jelly, which is just a firmer version of the same sauce. Very…
American Food
Cream Cheese
Cream cheese is a smooth, spreadable, unripened cheese that tastes mildly tangy. The standard cream cheese is white and unflavoured, though many different colours and flavours are now available.
Creamed Corn
Creamed Corn © Denzil Green Creamed Corn is something you love or you hate. Canned varieties don’t have any cream in them — about half the fresh corn kernels are “creamed” or puréed, and the other half are left whole. Recipes to make your own will have you put the corn kernels in an actual…
Creole Cream Cheese
Creole cream cheese is milk curd mixed with clabber cream. It is often served with breakfast in New Orleans, used as a topping for fruit or spread on toast.
Dancy Tangerines
Dancy tangerines are usually about the size of Clementines, though they can be up to 2 ½ inches wide (6 cm.) They are not perfectly round. The lumpy skin can be orange or reddish-orange. It is loose, so it peels off easily. There are 10 to 15 sections inside, and about 7 to 20 seeds…
Deerfoot Sausages
Deerfoot Sausage Logo Deerfoot was a highly-esteemed brand of Sausage in America, often mentioned by brand name in menus. The Deerfoot Farms Company was started in 1847 by Joseph Burnett (born 11 November 1820 in Southborough, Massachusetts; died 11 August 1894) as a dairy business, with the purchase of two farms. He was actually a…
Delmonico Potatoes
Delmonico Potatoes is an American potato dish. There is no clear agreement on what the actual original recipe was for Delmonico Potatoes. For many decades, the practice has been to make them as follows: Just slightly-underboiled potatoes are grated into long strands, then simmered for a short time with some milk, parmesan and seasonings. The…
Delmonico’s Restaurant
Delmonico’s Restaurant was the first luxury restaurant in New York, and for almost 100 years defined “haute cuisine” in America.
Devil’s Food Cake
Devil’s Food Cake is a chocolate cake with a medium-dense but light-texture. The cake isn’t a traditional chocolate colour; rather, it’s a reddish chocolate colour. Devil’s Food Cake originally had a mild chocolate flavour. Then, people began to make it more “sinful”, with the result that Devil’s Food Cake came to have more chocolate in…
Dione Lucas
Dione Lucas was one of the first celebrity cooks on TV at the dawn of the television era in America. Based in New York, her cooking shows started in 1947.
Disco Fries
Disco fries are French fries, served with gravy and cheese. The gravy is often chicken gravy. The cheese used is mostly American processed cheese. Some restaurants offer fancy versions, with a Brie and truffle cheese sauce, or sweet-potato fries topped with clam chowder, cheese and jalapeno peppers. Disco fries are a specialty of the American…
Disneyland Opening
On the 17th of July in 1955, Disneyland opened its gates for the very first time. There are many varied restaurants at the various Disney parks, some of them as good as you’ll get anywhere, but some people feel that you can pay over the odds for the food.
Dried Cranberries
Dried Cranberries © Denzil Green In addition to being dried, Dried Cranberries are usually sweetened, because otherwise the pucker power would be too much for most people. They are sweetened by soaking them in sweetened water, which besides sweetening them, helps the fruit retain its colour and flavour throughout the drying process and storage. Dried…
Edy’s Pies
Eskimo Pies are frozen bars of vanilla ice cream, on a stick, coated in chocolate. They were invented in 1921.
Egg Cream
An Egg Cream is a soda-fountain drink that does not contain any egg in it, nor any cream. Egg Creams have a dry taste, and are not sweet. Egg Creams are made in New York, and pretty much no where else in the world but New York. There are reports of one or two delis…
Eisenhower Steak
The American President Dwight D. Eisenhower (born 1880, died 1969, president from 1953 to 1961) had a method of cooking steak that involved throwing it directly onto coals. “President Eisenhower’s favorite “eatin’ food is thick juicy steak, and next to eating it he likes best to prepare it. The Chief Executive is a skilled steak…
Eliza Leslie
Eliza Lesie was perhaps the most popular cookbook writer in 19th century America. Many credit her with even having the first chocolate cake recipe.
Elizabeth Coleman White
Elizabeth Coleman White was the first person to grow cultivated blueberries for commercial production.
Empire Apple Birthday
The 15th of September is the Empire Apple’s birthday. Not every apple is so lucky as to have its own official birthday, but the Empire Apple does.
Enterprise Apples
Enterprise Apples are medium to large-sized with smooth, somewhat tough, thick skin that is a glossy red over a yellow or greenish-yellow background. The finely-textured flesh is pale yellow, crisp, firm and juicy. Best used as a fresh-eating apple. Storage Hints Tart when first harvested, but flavour mellows with storage. Stores well. History Notes Development…
Etouffée
This is a dish made in New Orleans. An étouffée starts with crawfish that are finely chopped vegetables such as onion, celery, and bell pepper. A stock or water is added, the ingredients are simmered, then some sort of thickener such as cornstarch is added to make a sauce with the consistency of a thick…
Eureka Lemon
Eureka Lemons are one of the most common supermarket lemons. The tree has fewer thorns than other lemon trees. It will produce a large crop in the spring, and a smaller one in the fall. The Lemons are rounder than other types of lemons, with slightly rough skin. They are flat at the end where…
Fairchild Tangerines
Fairchild tangerines are a hybrid between an Orlando Tangelo and a Clementine. They are a medium-sized citrus fruit with dark orange skin that peels easily. The skin can be a bit rough-textured at times. Inside, the fruit is a bright orange with many seeds. The tree is mostly thornless. The fruit ripens early. History Notes…
Fannie Farmer Cookbook
The 7th of January commemorates the 1896 publication of the Boston Cooking School Cookbook, now simply referred to as the Fannie Farmer Cookbook after its author.