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Luxembourg

Luxembourg is a small landlocked country in Western Europe. It borders Belgium, Germany, and France. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of the Court of Justice of the European Union.

Featured Dishes from Luxembourg

Chipolata

Chipolata

A chipolata is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire. Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices—according to the particular recipe—such as sage, thyme, pimento, or nutmeg. : 289 The word is French and probably derives from the Italian cipollata, which essentially means "made with onions" and according to some sources may have referred to an onion stew with sausages. Chipolatas are common in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets.

Joghurt

Joghurt

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.

Muesli

Muesli

Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak overnight and eaten the next morning. Additional ingredients, such as grains, nuts, seeds, and fresh or dried fruits are sometimes added, along with milk or cream, a small amount of citrus juice, and honey to add sweetness. Yoghurt, other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it is now eaten as a standard breakfast dish, as a breakfast cereal. In Switzerland, it is also consumed for supper as Birchermüesli complet – muesli with Café complet (milk coffee, accompanied by Butterbrot (bread, butter and jam)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Riz au lait

Riz au lait

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Apfelkuchen

Apfelkuchen

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Noted first in the 14th century, apple pie recipes are a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

Apfelstrudel

Apfelstrudel

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian, almásrétes in Hungarian and Apfelstrudel in German.

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Äppelklatzen

Pastry-wrapped apple baked with cinnamon, sugar, nutmeg

Arroz doce

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Bamkuch

Bamkuch

Baumkuchen is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed] Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg). When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.

Baumkuchen

Baumkuchen

Baumkuchen is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed] Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg). When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.

Berliner

Berliner

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Black and white cookie

Black and white cookie

Black-and-white cookies, half-and-half cookies, and half-moon cookies are similar round cookies iced or frosted in two colors, with one half vanilla and the other chocolate. They are found in the Northeastern United States and Florida. Black-and-white cookies are flat, have fondant or sometimes royal icing on a dense cake base, and are common in the New York metropolitan area. Half-moon cookies are slightly dome-shaped , have frosting on a fluffy angel cake base, and are common in Central New York and Boston, Massachusetts. The Amerikaner is a similar cookie in German baking.

Bolo de bolacha

Bolo de bolacha

A no-bake cake made with stacked Maria cookies

Bolo rei

Bolo rei

A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize. Modern fèves can be made of other materials, and can represent various objects and people. In Western Christian tradition, Epiphany (also known as "Three Kings Day") celebrates the visit of the Magi to the Christ Child. From the 19th century onwards, the tradition of the King cake has been associated with the Epiphany ("appearance" in Greek). The three kings cake takes its name from the Biblical Magi, also referred to as the three kings: Melchior, Balthazar and Gaspard, who came to Jesus to offer him gifts, twelve days after his birth. The Eve of Epiphany is known as Twelfth Night, which is the last day of the Christmas season, and Epiphany Day itself commences the Epiphany season.[citation needed] The origin of the cake tradition was popularly believed to be related to the Roman Saturnalia. These were festivals dedicated to the god Saturn so that the Roman people, in general could celebrate the longer days that began to come after the winter solstice.

Boxemännercher

Boxemännercher

Gingerbread men, common on St. Nicholas Day

Bratapfel

Bratapfel

Baked apples, often made with a sweet filling of, for example, raisins, walnuts, cinnamon, marzipan, common during Christmas

Bûche de Noël

Bûche de Noël

A Yule log or bûche de Noël is a traditional Christmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Lebanon, Switzerland, Vietnam, and Quebec, Canada. Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade.

Cassata

Cassata

Cassata or cassata siciliana ˈsaːta sɪʃɪˈljaːna]) is a traditional cake from the Sicily region of Italy. Cassata is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). Cassata has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Cassata is believed to have originated in Palermo in the 10th century, when under Emirate of Sicily. The word al-qaššāṭī – القشاطي (Arabic for 'the cassata-maker') – was first mentioned in Corleone in 1178. The Arabic word qas'ah,[Arabic text?] from which cassata may derive, refers to the bowl that is used to shape the cake.

Clafoutis

Clafoutis

Clafoutis , sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served lukewarm, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region. One proposed derivation of the dish's name is from the Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Another is that clafir comes from the old French claufir, meaning "to fix with nails," explained as the cherries having the appearance of nail heads. A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels. Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. They also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities.

Dame blanche

Dame blanche

Dame blanche is the name used in Belgium and the Netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate. In Germany and in Switzerland, the same type of dessert is known as a Coupe Dänemark. The dessert is similar to the American sundae. The original dish that was created by Auguste Escoffier actually consisted of almond milk ice cream, poached peach, lemon sorbet and white currants.[citation needed]

Dreikönigskuchen

Dreikönigskuchen

Cake served on January 6, Epiphanies Day

Éclair

Éclair

An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse. The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning. The éclair originated during the nineteenth century in Lyon, France where it was called pain à la Duchesse ('Duchess-style bread') or petite duchesse ('little duchess') until 1850. The word is first attested both in English and in French in the 1860s.

Engelsaugen

Engelsaugen

Angel eyes cookies, thumbprint butter cookies filled with, for example, jelly, chocolate, lemon curd, common during Christmas

Filhó

Filhó

A filhó is a traditional pastry in Portugal and Northeastern Brazil. Filhós are usually made by forming balls from a mixture of flour and eggs. When the dough has risen, the balls are deep-fried and sprinkled with a mixture of sugar and cinnamon. This is a traditional Christmas bake in Portugal, although it is now commercialised throughout the year. Although there isn't a specific place of origin, this sweet has strong roots in the inland regions of central-Northern Portugal.

Floating island

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs in snow", [øz‿a la nɛʒ]) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse. Her recipe, entitled The Flooting Island [sic], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.

Fraisier

Fraisier

Layered sponge cake with fresh strawberries and mousseline

Franzbrötchen

Franzbrötchen

A Franzbrötchen is a small, sweet pastry baked with butter and cinnamon, similar to a cinnamon roll. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of pastry commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the Franzbrötchen was probably inspired by French pastries. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin, and other German cities. The ingredients of the dough include flour, butter, yeast, milk, sugar, and a pinch of salt. The filling is a mixture of sugar and cinnamon. Several times in succession, the dough is folded and rolled out thinly, and coated with butter. As soon as the dough is sufficiently outstretched to a filmy layer, it is moistened with a little water, sprinkled with a melange of sugar and cinnamon and finally rolled up. In order to provide the filled dough roll with the typical shape of a Franzbrötchen, it has to be cut into slices, each about four centimetres thick. Afterwards, the pieces are pressed together in the middle of the cut faces with the handle of a wooden spoon, which causes the filling to ooze out sideways. On baking, the yeast dough rises and the melange of sugar and cinnamon is slightly caramelized on the outside of the layers. Due to the butter and the caramelized sugar, the Franzbrötchen is often a little sticky. Variants of the Franzbrötchen may contain raisins, seeds, chocolate sprinkles or pumpkin seeds. The Franzbrötchen was probably named in the style of the French (German 'französisch') model, the croissant, which is also made of pastry and became popular in Germany after Napoleon's troops had occupied Hamburg between 1806 and 1814. According to a different historical tradition, they produced a longish Franzbrot (German for 'French bread') which resembled the baguette. Legend has it, a baker in Hamburg had once seared such a Franzbrot in a pan of fat, which is considered the origin of the contemporary Franzbrötchen.

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Fueskichelcher

Small round doughnuts, common during Carnival

Kaiserschmarrn

Kaiserschmarrn

Kaiserschmarrn or Kaiserschmarren ( German: [ˈkaɪ̯zɐˌʃmaʁən] ⓘ) ('Emperor's Mess') is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries. Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire, e.g. Hungary, Slovenia, Czech Republic and northern Croatia, which usually use the name as a loan word or translations of it. In Slovenia, it is called cesarski praženec or šmorn. Its Hungarian name is császármorzsa or smarni; its Czech name is (Císařský) trhanec or kajzršmorn. In Slovak it is called Cisársky trhanec. The name Kaiserschmarrn is a compound of the words Kaiser ('emperor') and Schmarren (a scrambled or shredded dish). Schmarren is also a colloquialism used in Austrian and Bavarian to mean 'trifle, mishmash, mess, rubbish, nonsense'. The word Schmarren may be related to scharren ('to scrape') and schmieren ('to smear' [see schmear]).[citation needed]

Kalter hund

Kalter hund

A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/dessert, similar to Rocky road but with alternating lighter and darker areas. The darker areas are chocolate flavoured. The lighter areas are crushed biscuit, rice puffs, or similar. Nuts may also be added. It usually has a topping of chocolate icing, upon which may be sprinkled coconut, hundreds and thousands, or other kinds of sprinkles or raisins . The dish goes by a variety of names. In German it is called Kalter Hund (cold dog), Kalte Schnauze (cold snout) or Kellerkuchen (cellar cake). In some languages it is named after its appearance, such as Swedish radiokaka (named for both its resemblance to old-time radios and its ability to be eaten soundlessly so as to not disturb radio broadcasts), Turkish Mozaik Pastası or Greek Mosaico. The Danish kiksekage and Serbo-Croatian keks torta simply mean biscuit cake. The Dutch name Arretjescake comes from a promotional recipe book published by Calvé and is named after its mascot character, while the Norwegian Delfiakake refers to the Delfia deep-frying fat mentioned in this recipe. The dish is derived from chocolate salami which was invented in the beginning of the twentieth century and which in turn traces its heritage to various kinds of fake sausage confectionery without chocolate from the start of the nineteenth century.

Käsekuchen

Käsekuchen

Cheesecake made with quark

Knödel

Knödel

Knödel or Klöße ( German: [ˈkløːsə] ⓘ; sg.: Kloß) are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czechia, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian, Belarusian and French (Alsatian) cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. The word Knödel is German and is cognate with the English word knot and the Latin word nōdus 'knot'. Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression. Knödel in Hungary are called gombóc or knédli; in Slovenia, knedl(j)i or (less specifically) cmoki; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnidle or cnigle; and in Italy they are known as canederli [kaˈneːderli; kaˈnɛːderli] in Italian and as bales in Ladin. In some regions of the United States,[citation needed] klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée). Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

Krapfen

Krapfen

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Mandelbrot

Mandelbrot

Mandelbrot , with a number of variant spellings,[A] and called mandel bread or kamish in English-speaking countries and kamishbrot in Ukraine, is a type of cookie found in Ashkenazi Jewish cuisine and popular amongst Eastern European Jews. The Yiddish word mandlbroyt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well. Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. It is made with oil and not butter and so is pareve and can be served as part of the Shabbat dinner. The basic ingredients are flour, sugar, eggs and oil. Additional ingredients vary between bakers, but common additions include almonds, walnuts, cinnamon, chocolate chips or diced candied fruit. Mandelbrot is called kamishbrot in Ukraine, and the two terms are often used interchangeably in the United States.

Marmorkuchen

Marmorkuchen

A marble cake , or Marmor ( German: [ˈmaʁmoːɐ̯] ⓘlit. 'marble')) is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. Due to its zebra-striped pattern, it is also called zebra cake. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon or other spices. Marmor is the German word for marble. The idea of marble cake seems to have originated in early nineteenth century Germany. The earliest version of marble cake consisted of a kugelhopf (sweet yeast bread), one half of which was colored with molasses and spices to achieve a dark colored batter. Bakers next began to do the same thing with sponge cake batter. The usage of chocolate in the Rhein-Ruhr area in the twentieth century has now made this a common version of marble cake across Germany and Austria. The cake was brought to America shortly before the Civil War, and the term marble cake was first recorded in English in September 29, 1859 issue of Illinois State Chronicle (Decatur). One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns.

Marzipan

Marzipan

Marzipan is a confection consisting primarily of sugar and almond meal , sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Marzipan may also be used as a baking ingredient, as in stollen or banket. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe: one in Toledo (Spain) and one in Lübeck (Germany).

Massepain

Massepain

Marzipan is a confection consisting primarily of sugar and almond meal , sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Marzipan may also be used as a baking ingredient, as in stollen or banket. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe: one in Toledo (Spain) and one in Lübeck (Germany).

Merveilleux

Merveilleux

The merveilleux is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives: impensable (unthinkable) for coffee, excentrique (eccentric) for cherry, and magnifique (magnificent) for praline. He also used names derived from the association of the word merveilleux with French fashion of the late 18th century: sans-culotte for caramel. His incroyable, which uses speculoos cream and white chocolate shavings, translates as unbelievable but is also a term paired with merveilleux in French fashion. In various French provinces, the "boule choco", "boule meringuée au chocolat" or "arlequin" uses chocolate butter cream in place of whipped cream and the cake is completely surrounded by chocolate chips and takes the shape of a ball.

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Nonnefäscht

Nonnefäscht

Nuns' farts, small knot-shaped doughnuts topped with powdered sugar, common during Carnival

Pain perdu

Pain perdu

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Paris

Paris

A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds. The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km Paris–Brest–Paris bicycle race he had initiated in 1891. The pastry, providing typically 640 kcal largely from fat and sugar, became popular with riders on the Paris–Brest–Paris cycle race, partly because it provided the calories required for intensive sports and its intriguing name, and is now found in pâtisseries all over France. Media related to Paris-Brest at Wikimedia Commons

Pasteis de nata

Pasteis de nata

Pastel de nata is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, Thailand and Singapore. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave. Pastéis de nata tarts are pastries inspired by an original recipe called Pastéis de Belém, which were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Saint Mary of Bethlehem, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country. In the aftermath of the Liberal Revolution of 1820, following the dissolution of religious orders and in the face of the impending closure of many convents and monasteries, the monks started selling pastéis de nata at a nearby sugar refinery to bring in revenue. In 1834, the monastery was closed and the recipe sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendants own the business to this day.

Quarkbällchen

Quarkbällchen

Fried quark cheese balls, similar to small round doughnuts, common during Carnival

Quetschentaart

Quetschentaart

Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen. In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar only. The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at 180 °C (356 °F)-200 °C (392 °F) for 45-40 minutes or until ready. In other recipes, the base is made with a yeast dough.

Rabanadas

Rabanadas

French toast, topped with sugar and cinnamon, common during Christmas

Rehrücken

Rehrücken

Chocolate almond cake with chocolate icing, made to look like a cut of venison

Riz au lait

Riz au lait

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Sachertorte

Sachertorte

Sachertorte is a chocolate cake, or torte, of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialties. According to Franz Sacher's son Eduard, Sachertorte was invented by Sacher when he was an apprentice under Metternich's chef Chambellier. The story goes that Sacher was required to create a novel cake when the chef was ill. The Metternich connection was probably invented by Eduard many years later, to appeal to "Viennese nostalgia for their imperial past".

Schokoladenmousse

Schokoladenmousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Schwarzwälder kirschtorte

Schwarzwälder kirschtorte

Black Forest gateau , literally "Black Forest Cherry-torte"), also called Black Forest cake, is a chocolate and cream cake with a rich cherry filling. While it is most likely based on a Black Forest dessert tradition, the cake's specific origin in Germany is contested. Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. Traditionally Kirschwasser, a clear alcoholic spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. German law mandates that any dessert labeled Schwarzwälder Kirschtorte must have Kirschwasser.

Sonho

Sonho

Small round doughnut, may be filled with custard, cream

Spekulatius

Spekulatius

Speculaas is a type of spiced shortcrust biscuit baked with speculaas spices originated from the County of Flanders territory in present-day Belgium, France and the Netherlands. Speculaas biscuits are usually flat and are often moulded to carry certain traditional images (see image on the right). They are particularly popular around the feast of St. Nicholas (Dutch: Sinterklaas). The oldest sources on speculaas also mention weddings and fairs. In recent decades, however, it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream. Speculaas is primarily made and consumed in Belgium, France and the Netherlands, as well as in Luxembourg and the German regions of Westphalia and Rhineland. It is also highly popular in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia where it is known as spekulaas or spekulaaskoekjes, and usually served at Christmas or on other special occasions.

Spritzgebäck

Spritzgebäck

Spritzgebäck , also called a spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German root verb spritzen ( German: [ˌʃpʁɪt͡sn̩] ⓘ) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).

Stollen

Stollen

Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped Stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (Stollen wreath). Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread. Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner Stollen remains notable and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" stollen is produced in only 110 Dresden bakeries.

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Stretzegebäck

Small pastries that are scalded before being baked, common during Carnival

Streuselkuchen

Streuselkuchen

Streuselkuchen , also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia, and is popular in German and Polish cuisines. A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about 1 inch (25 mm) thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen.

Sweet pretzels

Sweet pretzels

Traditionally, as a sign of love, men present a sweet pretzel to women on Pretzel Sunday, the fourth weekend of Lent

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Täertelcher

Doughnuts, common during Carnaval

Tarte au fromage

Tarte au fromage

Cheese tart, made with farmer's cheese and crème fraiche in a pate brisée crust

Tarte au sucre

Tarte au sucre

Sugar pie is a dessert in northern French and Belgian cuisine, where it is called tarte au sucre. It is also popular in Canada. Various type of tarte au sucre are made. Some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. The French Canadian version of the dessert sometimes uses maple syrup. The dessert is somewhat similar to the American transparent pie , the English Canadian butter tarts and the English treacle tart.

Tarte bourdaloue

Tarte bourdaloue

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

Tarte tatin

Tarte tatin

The tarte Tatin , named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. A popular myth tells the tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are several myths concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples and quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside-down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake: regardless, she served her guests the unusual dish. A manuscript written by teacher Marie Souchon explains that the recipe was shared to them by the cook of Count Alfred Leblanc de Chatauvillard. Whatever the veracity of either story, the concept of the upside-down tart was not a new one. For instance, patissier Antonin Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his Pâtissier Royal Parisien (1841).

Vanillekipferl

Vanillekipferl

Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar. Vanillekipferl originate from Vienna in Austria and are traditionally made at Christmas. They are very well known in Europe and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of the Turkish crescent moon symbolizing the celebration of the victory over the Turkish in 1683 at the Battle of Vienna. They are also widely baked in Germany and are common in Switzerland, Hungary, Poland, Croatia, Czech Republic, Romania, Slovakia and among the Danube Swabian diaspora as a part of the typical Christmas baking. Since Advent in Germany is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter.[citation needed]

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Verwurelter

Fried doughnut knots topped with sugar, common during Carnival

Zabaione

Zabaione

Zabaione or zabaglione ( UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour. In Colombia, the name is sabajón. In Venezuela, there is also a related egg-based dessert drink called ponche crema; this is consumed almost exclusively during Christmas time.

Zelten

Zelten

Christmas fruitcake

Zimtsterne

Zimtsterne

A Zimtstern is a Christmas cookie, originally from Swabia in Southwest Germany, made from foam of whipped egg white, sugar, at least 25% almonds, cinnamon and a maximum of 10% flour. It is most popular in Germany, Switzerland, and Alsace. Cookies of this kind are called Plätzchen or Weihnachtsgebäck ('Christmas cookies') in German.

Advocaat

Advocaat

Advocaat /ˈædvəkɑː/ or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream . Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper (in two varieties), and Verpoorten.[citation needed] Two theories have been put out on the origins of "advocaat".

Aperol Spritz

Aperol Spritz

Bittersweet Mixed drink made with Prosecco, Aperol and club soda, garnished with an orange slice

Auxerrois blanc

Auxerrois blanc

Auxerrois blanc or Auxerrois Blanc de Laquenexy is a white wine grape prevalent in the French region of Alsace, and is also grown in neighbouring Germany and Luxembourg. It is a full sibling of Chardonnay that is often blended with the similar Pinot blanc. Auxerrois blanc is thought to have originated in Lorraine, rather than near Auxerre in the Yonne. Recent DNA fingerprinting suggests that it is a cross between Gouais blanc and Pinot, the same ancestry as Chardonnay. The name Auxerrois blanc has been used as a synonym for Chardonnay in the Moselle region in France, which may explain why there is also a longer name (Auxerrois Blanc de Laquenexy) for the grape variety. Auxerrois blanc is seldom seen in the Americas, though is somewhat grown in North America and South Africa.[according to whom?]

Battin

Battin

Brasserie Battin, is a Luxembourgish brewery founded by Charles Battin in 1937 in the city of Esch-Alzette. Since 2004 Brasserie Nationale owns Brasserie Battin; since 2005 the beer brand Battin is brewed in Bascharage. In 1937 Charles Battin founded Brasserie Battin in Esch-Alzette to supply the important local market in southern Luxembourg, due to the steel industry. Although being the smallest and youngest of all luxembourgish breweries, Battin was quickly successful, also thanks to the talent of its first brewermaster, Kurt Mocker. Nicolas Origer, the husband of Charles Battin's daughter, took over the management from 1954 to 1962 before handing over to his own sons, Mark and Paul Origer. The latter then decided to expand the brewery: built next to the family home in Esch-Alzette's city center near the railway station; this place had the advantage of being close to the arrival of raw materials but soon became too small to allow new installations who required more space. On the occasion of its 25th anniversary, the brewery acquired five additional floors but inside, everything was still done manually. The brewer was in direct contact with the raw materials and the brewing was still done by infusion into the boilers of copper, a practice which was already completely abandoned elsewhere.

Beier

Beier

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize , rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea.(p 1) Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Some of the earliest writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating it, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, a recipe for it.

Béierhaascht

Béierhaascht

Brasserie Béierhaascht, is a Luxembourgish microbrewery/brewpub founded in Bascharage in 2002. The microbrewery Beierhaascht was founded 2002. In 2002 it started brewing its own beers and opened the restaurant and brewpub.

Bernard

Bernard

Bofferding

Bofferding

Bofferding is een Luxemburgs blond lagerbier. Het wordt gebrouwen door Brasserie Nationale te Bascharage, dat deel uitmaakt van de Brasserie Nationale du Luxembourg. Ingrediënten zijn mout, hop, gist, water.

Caipirinha

Caipirinha

Caipirinha is a Brazilian cocktail, of São Paulo origin, with cachaça (sugarcane hard liquor), sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. Known and consumed nationally and internationally, caipirinha is one of the most famous components of Brazilian cuisine, being the most popular national recipe worldwide and often considered the best drink in the country and one of the best cocktails/drinks in the world, having reached third place in 2024, according to the specialized website TasteAtlas. Due to its importance and popularity, the caipirinha was declared Brazilian Cultural Heritage in 2003; in 2019, it was considered Intangible Heritage of Rio de Janeiro, despite its origins in São Paulo. It is part of the list of official cocktails of the International Bartenders Association (IBA).

Caves St. Martin

Caves St. Martin

Clausel

Clausel

Clausel, is a Luxembourgish beer brand founded by microbrewery Letzebuerger Stad Brauerei in 2007. The microbrewery Letzebuerger Stad Brauerei was founded 2007 in Luxembourg City. They brew their beer brand Clausel in the old Mousel brewery in Clausen district in Luxembourg City. As of 2016 Clausel is the only beer brewed in Luxembourg's capital city. The name Clausel comes from adding the names Clausen and Mousel (the last beer brand brewed in the same brewery). (CLAUSEL = CLAUsen + mouSEL).

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Crémant de Luxembourg

Crémant de Luxembourg

Den Heischter

Den Heischter

Den Heischter ass eng lëtzebuergesch Mikrobrauerei am Naturpark Uewersauer. Uganks huet se zu Eschduerf gebraut an zanter 2019 a méi grousse Raimlechkeeten zu Heischent an der Gemeng Esch-Sauer. Si ass 2008 gegrënnt ginn a gehéiert dem Gedrénkshändler Benny Wallers. D'Brauerei produzéiert ronn 30.000 Liter Béier d'Joer. Wéinst der klenger Produktioun gëtt de Béier nëmmen op e puer Plazen an an e puer Wiertschafte verkaaft,.

Diekirch

Diekirch

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Domaines de Vinsmoselle

D'Wënzergenossenschaft Domaines Vinsmoselle, am allgemenge Sproochgebrauch just Vinsmoselle genannt, ass de 16. Abrëll 1966 gegrënnt ginn. Si ass aus dem Zesummeschloss vun de Caves coopératives vu Gréiwemaacher, Wuermer, Greiweldeng, Stadbriedemes, Welleschten a Rëmerschen entstanen. D'Genossenschaft huet hire Sëtz am Schlass Stadbriedemes. D'Membere bewirtschafte mat ongeféier 800 ha dee gréissten Undeel Wéngerte vun der Musel. D'Genossenschaft gouf ursprénglech ënnert dem Numm Vinsmoselle gegrënnt, woubäi den Zousaz Organisation des vins de la Moselle Lux. derbäigesat konnt ginn. Se gouf … an Les Domaines de Vinsmoselle ëmgedeeft, fir 2012 den aktuellen Numm Domaines Vinsmoselle ze kréien.

Eau de vie

Eau de vie

An eau de vie[A] is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Greek ούζο, Turkish rakı, Balkan rakia, Romanian țuică, Czech and Slovak pálenka, Hungarian pálinka, and Sri Lankan coconut arrack). In French, however, eau de vie is a generic term for distilled spirits. The proper French term for fruit brandy is eau-de-vie de fruit, while eau-de-vie de vin means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as eau-de-vie in a similar fashion. Many eaux de vie made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union.

Elbling

Elbling

Elbling is a variety of white grape (sp. Vitis vinifera) which today is primarily grown in the upstream parts of the Mosel region in Germany and in Luxembourg, where the river is called Moselle. The variety has a long history, and used to cover much of Germany's vineyards from medieval times and was that country's most cultivated variety until the early 20th century, but has been in decline ever since. As of 2006, there were 583 hectares (1,440 acres) of Elbling vineyards in Germany, which made it the country's 23rd most grown variety of grape. Of that vineyard surface, 575 ha or 98.6% was found in the Mosel region In the same year, there were 122.9 hectares (304 acres) of Elbling grown in Luxembourg. It has been speculated that Elbling was grown along Mosel already in Roman times, and that it could even be identical to the Vitis albuelis described by Lucius Columella in his De re rustica and the Vitis alba described by Pliny the Elder, although this has by no means been proven. Both Latin names mean "the white grape" and would then have been corrupted to Elbling at some later stage. DNA profiling has indicated that Elbling is an offspring of Gouais blanc (also known as Heunisch) and a cross between Traminer and some unidentified variety. This parentage is consistent with Elbling being an ancient grape variety, and incidentally, it is the same parentage as for Riesling. This parentage and history makes it likely that Elbling originated somewhere in the Rhine area. Elbling tends to give musts low in sugar, and wines high in acid and fairly neutral in character, which makes it primarily used for sparkling wine, such as non-varietally labelled Mosel Sekt. When made into varietal still wine, it gives a wine which has been compared to a lighter and more tart version of Silvaner. Varietal Elbling wine is most commonly found in Luxembourg.

Gewürztraminer

Gewürztraminer

Gewürztraminer is an aromatic wine grape variety, used in white wines, and which performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz (/ɡəˈvʊərts, -ˈvɜːrts/; although this is never the case in German, because "Gewürz" means "herb" or "spice"). In English and French it is usually written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same aroma compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass). Gewürztraminer's sweetness may offset the spice in Southeast Asian cuisine. The German name Gewürztraminer literally means "Spice Traminer" or "Perfumed Traminer", and is attested in Germany from the 16th century. This grape variety is a mutation of the Savagnin blanc, also named Traminer in South Tyrol (region situated in northern Italy).

Gin and Tonic

Gin and Tonic

A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime. To preserve effervescence, the tonic can be poured down a bar spoon. The ice cools the gin, dulling the effect of the alcohol in the mouth and making the drink more pleasant and refreshing to taste. It is commonly referred to as a G and T in the UK, US, Canada, Australia, New Zealand and Ireland. In some parts of the world , it is called a gin tonic (Japanese: ジン・トニック, Hepburn: jin tonikku). It is also referred to as ginto in the Netherlands, and as GT in the Nordics.

Glühwein

Glühwein

Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany, Czech Republic, Austria, Switzerland, Slovenia, Croatia, Hungary, Romania, Nordics, Baltics and eastern France. There are non-alcoholic versions of it. Vodka-spiked mulled wine can be found in Polish Christmas markets, where mulled wine is commonly used as a mixer. The first record of wine being spiced and heated can be found in Plautus' play Curculio, written during the 2nd century BC. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes. The Forme of Cury, a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras ..." grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise . This is mixed with red wine and sugar (form and quantity unstated).[citation needed]

Henri Funck

Henri Funck

Kümmel

Kümmel

Kümmel, kummel or kimmel , is a sweet, colourless liqueur flavoured with caraway (German: Kümmel, Latvian: ķimenes) seeds, cumin and fennel. Kummel was first distilled in the Netherlands in the late 17th century. in It was then taken to Germany, now the principal producer and market, and to Russia. Historians state that Lucas Bols (1652-1719) first distilled kümmel liqueur in the Netherlands in 1675.[better source needed]

Lungo

Lungo

Lungo , known in full in Italian as caffè lungo, is a coffee beverage made by using an espresso machine to make an Italian-style coffee—short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo. A normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 70 millilitres. Extraction time of the dose is determined by the variety of coffee beans (usually a blend of Arabica and Robusta), their grind and the pressure of the machine. It is usually brewed using an espresso machine, but with two times the amount of water to the same weight of coffee, to make a much longer drink.

Melange

Melange

A Wiener Melange is a specialty coffee drink similar to a cappuccino. The difference is that the Melange is made with milder coffee. At Cafe Sperl in Vienna, the Melange is half a cup of brewed coffee with half a cup of steamed cream, topped with milk foam. Nescafe, Mövenpick, Lufthansa Catering and Albert Heijn housebrand however serve Wiener Melange as coffee blended with cocoa – no matter whether foam topped or not. The English term "Cafe Vienna" and the French café viennois usually refer to espresso con panna – topped with whipped cream instead of milk foam. Ordering a Wiener Melange may yield the arrival of an espresso con panna even in Vienna, though this is properly called a Franziskaner . The reference to Franciscan friars parallels the term "cappuccino", similar to the Austrian coffee preparation or "Kapuziner", which derives its name from the brown color of the robes worn by Capuchin friars.

Mousel

Mousel

Mousel is a beer founded in 1511 in Luxembourg. The old Mousel brewery is located in the capital Luxembourg City, along the banks of the river Alzette. Mousel brews only one beer. The brewery's former restaurant, Mousel's Cantine, serves local cuisine as well as the Clausel beers, they don't serve Mousel any more. As well as the Mousel brand the brewery produces Diekirch brands .

Okult

Okult

Ourdaller

Ourdaller

Pinot Blanc

Pinot Blanc

Pinot blanc or Pinot bianco is a white wine grape. It is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white fruit. In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white. In Germany, where it is known as Weißer Burgunder or Weißburgunder, there were 5,540 hectares of Pinot blanc in 2018. The most powerful versions are usually made in Baden and Palatinate. In 2018, there were 1,232 hectares (3,040 acres) of Pinot blanc in France, with most of the plantations found in Alsace, where it is used for both still white wines and is the most common variety used for sparkling wine, Crémant d'Alsace. Somewhat confusingly, the designation "Pinot blanc" for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot blanc. (This is in difference to Pinot gris, which is a "true" varietal designation in Alsace.) Rather, the designation means that it is a white wine made from Pinot varieties. Under Alsace appellation rules, the varieties Pinot blanc, Auxerrois blanc, Pinot gris and Pinot noir (vinified white, without skin contact) may all be used, but a blend of Pinot blanc and Auxerrois blanc is the most common. The most full-bodied "Pinot blanc" wines from Alsace, with a spicy and smokey character and moderate acidity, are probably dominated by Auxerrois grapes.

Pinot Gris

Pinot Gris

Pinot gris, Pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a pinkish-gray hue, accounting for its name, but the colors can vary from blue-gray to pinkish-brown. The word pinot could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine. Pinot gris is grown around the globe, with the "spicy" full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, often duplicated in New World wine regions such as Marlborough, Tasmania, South Australia, Washington, Oregon, and South Africa, tend to have moderate to low acidity, higher alcohol levels, and an almost "oily" texture that contributes to the full-bodied nature of the wine. The flavors can range from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavors. In Italy, Pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some of the overt-fruitiness of the variety, creating a more neutral flavor profile. This style is often imitated in other Old World wine regions, such as Germany, where the grape is known as Ruländer, or more commonly, Grauburgunder.

Pinot Noir

Pinot Noir

Pinot noir , also known as Pinot nero, is a red-wine grape variety of the species Vitis vinifera. The name also refers to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pinecone—shaped bunches of fruit. Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with the Burgundy region of France. Pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the Italian Franciacorta, and English sparkling wines. Regions that have gained a reputation for red Pinot noir wines include the Willamette Valley of Oregon; the Carneros, Central Coast, Sonoma Coast, and Russian River AVAs of California; the Elgin and Walker Bay wine regions of South Africa; the Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, and Yarra Valley in Australia; and the Central Otago, Martinborough, and Marlborough wine regions of New Zealand. Pinot noir is the most planted varietal (38%) used in sparkling wine production in Champagne and other wine regions.

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