Category: M

To make uncooked almond paste, grind blanched almonds with powdered sugar in a food processor until fine. Then add almond extract and enough egg whites to make a soft and pliable dough. Divide the paste into portions and add food coloring if desired. Roll out the paste and layer different colors on top of each…

A boiled mass of dough that can be fermented with yeast or without it (as evidenced by a recipe from the year 1765 which omits yeast), fashioned from either dairy milk or water, and savored in its heated form alongside a serving of meaty sauce or butter, or alternatively enjoyed in its cooled state in…

A cheese that ranges from firm to slightly soft in consistency, featuring a somewhat smooth and buttery texture, coupled with a gentle and slightly sweet taste.  

A renowned morning meal in the Scottish Highlands, comprising a cured shoulder of mutton, treated in a fashion akin to ham by applying salt, brown sugar, pepper, juniper berries, and other seasonings, and thereafter smoked. It is then boiled and prepared like ham.  

A sauce composed of butter and mustard, intended to accompany grilled fish.  

A delicate cotton textile, featuring a relatively porous texture, frequently employed as a sieve cloth for straining fruit preserves, as well as in analogous culinary tasks. In these contexts, a white muslin variant is invariably utilized.  

A different appellation for the cantaloupe and akin melons, characterized by their pungent and sugary fragrance, set apart from the casaba melon, which lacks any noticeable scent.  

A pale and saccharine grape, possessing a delightful aroma, predominantly cultivated for consumption as a table fruit, though it is also utilized in the production of muscatel wine.  

A gentle and partially-soft cheese, exhibiting a creamy-yellow hue and smooth consistency, punctuated by diminutive cavities on the surface. It is commonly infused with a seasoning of either caraway or anise seeds. This type of cheese is also spelled as “Muenster.”  

A leguminous seed, commonly utilized in Oriental cuisine, characterized by its sprouts which are often incorporated into dishes. Compared to soybeans, it boasts a relatively low caloric content. This bean is alternatively spelled as “mungo.” Discover the petite and vibrant light green bean, renowned as the Mung bean or green gram—a beloved source of the…