CrossFood 65

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1  2    3  45      6
                         
      7  8  9 
                 
            10   
                 
11      12  13           
                         
  14            15     
                       
       
       
16          171819    20   
                           
          21
           
2223              24     
                         
25          26             
                           
             
             
  27        2829   
                   
  30                             
                                 
          31   
               
32  33            34   
                       
  3536               
                     
37        38       
                   
  39                40      41 
                               
42               
                 
  43                     
                         
44          45       
                     

Across

  1. an oven-proof dish used for baking soufflÈs.
  2. meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
  3. sweetener made from sap drained from various palm
  4. corn Syrup
  5. a hot coffee-and-chocolate beverage.
  6. to cook using heat radiated from one area.
  7. to cook surrounded by dry heat.
  8. All-purpose flour
  9. flavors obtained from barks, roots, seeds etc...
  10. This highly aromatic herb from the mint family has a flavor that some describe as a cross between lemon and pine.
  11. The style of
  12. a green fruit with a dark green skin and a pit, used in guocamole.
  13. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  14. An Italian vinegar made from white Trebbiano grape juice
  15. type of beer stronger than lager and more bitter due to the hops.
  16. French for served natural or un-cooked.
  17. A dry red wine with a fruity flavor that some compare to the flavor of raspberries.
  18. The fruit of the cocoa plant.
  19. Ordinary table salt to which sodium iodine has not been added.
  20. (French) Milk
  21. A sugar substitute that is said to be 180 times sweeter than sugar
  22. cooking vegetables and meat or poultry for long period of time in a covered pot.
  23. salted and dried Hawaiin fish. also known as bigeye scad.

Down

  1. This is an orange-flavored liqueur made from the dried peel of bitter
  2. The dried and roasted pulp of a tropical tree sometimes used as a chocolate substitute.
  3. A beverage made by soaking leaves in hot water.
  4. A tasteless dried seaweed that is used as a thickening agent
  5. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  6. to mince or mash and/or force through a sieve.
  7. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
  8. Italian for a young lamb.
  9. spooning fat or stock over food while baking to avoid drying out.
  10. A thick brown syrup that is separated from raw sugar during the refinement process.
  11. mountain plums
  12. An alcoholic beverage made with gin and vermouth, then garnished with a green olive or a lemon twist
  13. sizable straining device with large perforations.
  14. a lightly sweet whole milk swiss cheese with a golden rind.
  15. A fortified wine named after a Portuguese island
  16. principal nitrogenous part of milk
  17. pastry filled with fruit, may be covered or not.
  18. Italian sauce prepared with olive oil, garlic, butter and anchovy
  19. 'in the style of Nice
  20. a small round citrus fruit that turns yellow when ripe
  21. A clear, colorless, almost odorless unaged liquor made from potatoes, and sometimes from corn, rye, or wheat.
  22. measuring volume in metric format.
  23. Any of several varieties of the hardy perennial herb from the buckwheat family
  24. A low-calorie, high-protein, cholesterol-free food made from curdled soy milk


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