Category: I

A confectionary treat created using butter, sugar, ground sweet and bitter almonds, and brandy, crushed into a paste, shaped into egg-like structures, and stacked to construct a pyramid that is adorned with sliced almonds, crystallized greengages, or preserved green fruits.  

A cheese preparation that incorporates gherkins, mustard, pepper, and salt, diced and combined until they form a near paste-like consistency, and then rapidly grilled on toast.  

An edible seaweed that proliferates along the Irish shoreline, known in that region as carrageen or dulse. This seaweed is employed as a gelatinous foundation in a variety of desserts, including one in which it is boiled with milk, sugar, and lemon juice to form a type of custard. The same title is also assigned…

A variation of blancmange that is chilled and carved into cubes, which are then coated in egg and bread crumbs before being sautéed in extremely hot oil. At times, instead of vanilla and sugar, a blend of salt, pepper, and cheese is utilized as the flavoring to render a savory variant.  

An apple intended solely for culinary purposes, obtainable during the months of January to May.  

A selection of tea types originating from India, with the majority of them being black, differentiated by the region in which they are cultivated, such as Darjeeling (the most exquisite), Assam, Travancore, etc., and then further identified by the name of the plantation or garden within the district. These teas are also classified by leaf…

A classic pudding crafted using cornmeal that was either boiled alongside molasses, suet, and spices, or baked without the aforementioned components.  

A very sharp, white, hard, Sicilian cheese generally grated for use.  

Green tea processed through a technique that generates a voluminous, rounded, spiral-shaped leaf.  

A light yellow fruit resembling a mature greengage plum. The supple, succulent flesh carries a flavor reminiscent of that of an orange and can be consumed raw or employed in the production of jelly.