CrossFood 71

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123          4
W S A B A Y O N B
5          6     
C O C O A S W I N E
    7            8
H X D A I K O N S A
9    10  11             
G I N L D T A Q U I T O S
      12   
F E E C U T
    13            14           
F M C H R Y S A N T H E M U M I
  15             
O T O F U O R A S
          16 
N N M B R G P
17            18                 
A Q U A V I T G O A T S M I L K U
           
D D N H I M
19  20  21  22   
T E A E U Y B A A
  23    24         
G S D D P O U N D N
25        26             
B A B K A O K A R A I I T
        27  28   
V G N A A L A N E
29        3031    32
R E N D E R S T P D
    33      34         
O U B A K E E N D I V E
35  36      37  38     
S I F T M V S A U C E L
        39  40 
E O O M F L A N
  41                   
L V E R D O L A G A S L
42               
D R E D G E Y M E
43           
C H I A N T I

Across

  1. frothy custard
  2. The fruit of the cocoa plant.
  3. An alcoholic beverage produced through the fermentation of grape juice.
  4. Japanese root vegetable
  5. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  6. Rolled tacos
  7. when dried this flower is used to make tea often with a little sugar, every Chinese restaurant serves this tea
  8. A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
  9. Scandinavian liquor made from potatoes or grain, flavoured with caraway seed.
  10. This milk is often made into a cheese, which is better known as "chËvre."
  11. A beverage made by soaking leaves in hot water.
  12. measuring weight in imperial formal also known # or abbreviated to lb
  13. Polish yeast bread
  14. The ground-up byproduct that results from the production of tofu.
  15. The style of
  16. to free fat from the connective tissue of meats by means of heat.
  17. to cook surrounded by dry heat.
  18. This salad green is related to the chicory.
  19. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  20. thickened stock.
  21. a open top tart filled with cream or custard, topped with fruit and glaze.
  22. purslane
  23. to lightly coat food with flour, cornmeal or breadcrumbs.
  24. A sturdy dry red Italian wine now more commonly packaged in a Bordeaux-type bottle.

Down

  1. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  2. Mexican white cheese made from cows milk.
  3. a smooth creamy soup made with the shells and meat of shell fish.
  4. mostly fish wrapped in thin strands of lettuce and/or vegetables, cooked and sliced into medallions.
  5. Northern Italian sweet white wine used for desserts or as an apÈrtif.
  6. A popular beverage made of lemon juice, sugar, and water.
  7. substances, mostly vegetable, composed of two parts hydrogen & one part oxygen, ie: sugar, starch, cellulose.
  8. This spice is a member of the parsley family and dates back to the Old Testament.
  9. pastry filled with fruit, may be covered or not.
  10. a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
  11. used in the making of Tequila
  12. Japanese wheat-flour noodles
  13. to cook in agitated liquid over medium to high heat.
  14. There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.
  15. a soft cookie made with sour cream and sugar.
  16. A red wine made with the skins and stems removed almost immediately.
  17. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
  18. A strongly flavored herb of the mint family. There are two varieties: winter and summer.
  19. A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dried leaves and seed it was a symbol of good luck for first-century Romans.
  20. gentle mixing technique using a circular motion with a spatula.
  21. Japanese word for delicious
  22. type of beer stronger than lager and more bitter due to the hops.


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