CrossFood 64

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Across

  1. A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
  2. Scottish breakfast roll.
  3. layered phylo pastry and butter with finely chopped nuts and
  4. flour a finely ground low protein flour.
  5. pastry filled with fruit, may be covered or not.
  6. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  7. turnovers with dried fruit or sweet meat filling
  8. rapidly stir.
  9. A Swedish spiced-wine punch containing boiled fruit and brandy
  10. oil that is hydrogenated to alter the melting temperature so it remains solid at room temperature
  11. a clear jelly from meats, fish and poultry. AssaisonnČ: French for seasoned.
  12. pistil of the Crocus
  13. The Prickly Pear cactus fleshy leaves ("paddles.
  14. salted and dried Hawaiin fish. also known as bigeye scad.
  15. measuring volume in metric format.
  16. A beverage made by soaking leaves in hot water.
  17. mountain plums
  18. A sparkling mineral water from France.
  19. cooking vegetables and meat or poultry for long period of time in a covered pot.
  20. A famous wine from Hungary. Louis XIV said Tokay was "the wine of kings and the king of wines."
  21. This spice is the dried, unopened flower bud of the tropical evergreen clove tree.
  22. This distinctive liquor, made only in Scotland, uses barley for flavoring instead of corn
  23. oval greenish squash with an orange flesh.

Down

  1. An alcoholic beverage made with gin and vermouth, then garnished with a green olive or a lemon twist
  2. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  3. spooning fat or stock over food while baking to avoid drying out.
  4. Mediterranean herb from the bay laurel tree rarely available fresh.
  5. French lemon flavoured goat„s milk cheese cured in chestnut leaves.
  6. The style of
  7. Butterfly shaped pasta
  8. Sweet potato
  9. A traditional Christmas beverage
  10. German sweet wine.
  11. corn Syrup
  12. French fruity red wine.
  13. a smooth creamy soup made with the shells and meat of shell fish.
  14. measuring weight in metric format.
  15. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
  16. seasoning made from dried seaweed.
  17. Any of several varieties of the hardy perennial herb from the buckwheat family
  18. thin silver salt cured fish
  19. an enzyme that changes regular sugar (sucrose) into invert sugar.
  20. a hot coffee-and-chocolate beverage.
  21. type of beer stronger than lager and more bitter due to the hops.
  22. Any of various plants belonging to the mustard family
  23. leavening agent


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