CrossFood 44

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Across

  1. foods baked in pastry.
  2. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  3. the coagulated product from soured milk, also used in the making of cheese.
  4. a rich yeast cake soaked in brandy or kirsch.
  5. dumplings containing finely chopped meat or seafood.
  6. from the mint family this green leafy herb is used in
  7. a soft cookie made with sour cream and sugar.
  8. bean sweet flavoured dried red and white bean.
  9. measuring volume in imperial format.
  10. to mince or mash and/or force through a sieve.
  11. Italian cured meat
  12. The style of
  13. a sauce made from the juice of fruit, pureed and forced through a fine strainer to remove any lumps or seeds, usually goes under the food product.
  14. variety of flavored plant leaves.
  15. also known as sodium chloride
  16. a fine white sugar flavoured with cane molasses
  17. measuring weight in metric format, also known as Kg.
  18. an enzyme present in germinated barley, potatoes etcÖ
  19. fine stringy fiberous sprouts are grown for salads and sandwhiches.
  20. Bridegrooms
  21. vegetable pod used in gumbos

Down

  1. to cut into thin slices sideways.
  2. sweetener made from sap drained from various palm
  3. a open top tart filled with cream or custard, topped with fruit and glaze.
  4. (French) Milk
  5. to remove the vein found in the back of shrimp
  6. aromatic and sweet, somewhat minty, and often fermented.
  7. salted and dried Hawaiin fish. also known as bigeye scad.
  8. Japanese word for delicious
  9. mixing tool
  10. Mexican for little whims or appetizers.
  11. measuring volume in imperial format (8 fluid ounces), also known as c.
  12. decorate
  13. wild dark purple tart plum grown in sandy soil along the Atlantic
  14. firm round root vegetable red in colour
  15. thickened stock.
  16. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  17. French term for a light alcholic beverage comsummed before a meal.
  18. muscle used in Chinese & Japanese cooking
  19. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  20. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  21. a clear jelly from meats, fish and poultry.
  22. rapidly stir.
  23. Japanese wheat-flour noodles
  24. corn Syrup
  25. type of beer stronger than lager and more bitter due to the hops.
  26. Scottish breakfast roll.


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