CrossFood 70

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123456
B F L L W A
7  8              9             
B A C K B A C O N A M A R I N A D E
        10           
A U B L M I S O M X M
    11                 
K P L A R D E R T C E O
    12 
E H N N
13          14              15 
D R E D G E C A R D A M O M Y O
     
A I E
  161718  19   
L F R G S R U M
    20      21             
A E A L B E R T S A U C E B
22              23     
S E A R W Y R T P A T Š
      24           
K M S B E E R N T B
25            26               
A P E E U A W A I G R E D O U X
  27         
N G I N H S E
2829            30       
P O R T A A I H B A T O N
          31   
E A R N S A L E
        32  33 
U T A K S T E W
34                  35
F R I C A S S E E N V
    36            3738 
O P Y A K I D O F U B O
39                   
B R A N D Y L I D E D
    40               
A I L E V U L O S E K
  41                  42   
P A L S A T I A N E N T E A

Across

  1. Canadian lean smoked loin rolled in corn meal.
  2. A highly seasoned liquid in which foods are soaked.
  3. A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
  4. to insert bacon fat into meat and poultry using special needles.
  5. to lightly coat food with flour, cornmeal or breadcrumbs.
  6. A pungent aromatic spice that is a member of the ginger family.
  7. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
  8. sauce with horseradish, butter, flour and cream served with beef
  9. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  10. 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
  11. A low-alcohol beverage brewed from malted barley and
  12. a soft cookie made with sour cream and sugar.
  13. French for sweet & sour.
  14. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  15. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  16. small sliced vegetables or French bread slightly smaller than a baguette.
  17. type of beer stronger than lager and more bitter due to the hops.
  18. cooking vegetables and meat or poultry for long period of time in a covered pot.
  19. to cut meat, seafood, poultry into small pieces and braise.
  20. Grilled tofu (soybean curd cake).
  21. A liquor distilled from wine or other fermented fruit juice and aged in wood
  22. sugar found in honey and fruits, also part of the invert sugar.
  23. a larder filled with a wide range of foods originally grown in Alsace Germany.
  24. A beverage made by soaking leaves in hot water.

Down

  1. a rich yeast cake soaked in brandy or kirsch.
  2. gentle mixing technique using a circular motion with a spatula.
  3. (French) Milk
  4. a small round citrus fruit that turns yellow when ripe
  5. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  6. Japanese for dressed food.
  7. frozen dessert on top of sponge cake frosted with meringue
  8. measuring volume in imperial format (8 fluid ounces), also known as c.
  9. a hot coffee-and-chocolate beverage.
  10. bonless, trimmed cuts of lamb or veal.
  11. (Spanish) Wild mint
  12. the chemical decomposition of an organic compound.
  13. The residue left after sugar cane has been processed to remove molasses and refine the sugar crystals
  14. decorate
  15. American law requires that this liquor be made from a minimum of 51% rye.
  16. dessert made with a sliced banana and three scoops of ice cream
  17. (French) Egg
  18. This salad green is related to the chicory.
  19. A clear, colorless, almost odorless unaged liquor made from potatoes, and sometimes from corn, rye, or wheat.
  20. Japanese wheat-flour noodles
  21. firm round root vegetable red in colour
  22. Scottish breakfast roll.


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