Home Regions Europe Poland

Poland

Poland is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of 312,696 sq km (120,733 sq mi). Poland has a population of around 38 million and is the fifth-most populous member state of the European Union. Warsaw is the nation's capital and largest metropolis.

Featured Dishes from Poland

Bułki

Bułki

Bread rolls, dinner rolls

Chia pudding

Chia pudding

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family native to central and southern Mexico, or of the related Salvia columbariae, Salvia polystachia, or Salvia tiliifolia. Chia seeds are oval and gray with black and white spots, having a diameter of around 2 millimetres (0.08 in). The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Chia seeds are cultivated on a small scale in their ancestral homeland of central Mexico and Guatemala and commercially throughout Central and South America.

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.

Cold cuts

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat. A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.

Drożdżówka

Drożdżówka

Sweet buns or rolls filled with poppy seeds, sweet cheese, cinnamon and sugar, fruit, raisins

Jajecznica

Jajecznica

Scrambled eggs, often mixed with kielbasa sausage or pork, serve with potato pancakes

Makowiec

Makowiec

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), Danish (wienerbrød, or Vienna bread), and Yiddish (mohn roll). The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

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.

default-pic

Ryż z jabłkami

Rice pudding with apples and cinnamon

Sausage

Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

default-pic

Słodkie bułeczki

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Twarożek

Twarożek

Twarog cheese spread, made with twarog cheese mixed with chives, dill, sour cream, radishes, tomatoes, cucumbers, sugar, jam, fruit, serve with bread, crepes

Wędliny

Wędliny

Affogato

Affogato

An affogato , known in full in Italian as (gelato) affogato al caffè ('(ice cream) drowned in coffee'), is an Italian dessert comprising a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped with hot espresso. Some variations add a shot of amaretto, bicerin, Kahlúa, or other liqueur. Though restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage. Whether a dessert or beverage, restaurants and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added. A biscotto or cookie can also be served alongside. Affogati (also pluralized as "affogatos") are often enjoyed as a post-meal coffee dessert combo eaten with a spoon and/or drunk with a straw. While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of fior di latte (unflavored) or vanilla gelato topped with a shot of espresso, variations exist in European and North American restaurants.

Babka

Babka

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel [citation needed] and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking. Babka developed in Poland and next in the Jewish communities of Central and Eastern Europe in the early 19th century.[citation needed] Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf alongside the challah. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as baba or the diminutive babka, which means "grandmother", related to the Yiddish bubbe. Although the Polish and Ukrainian babka are mutually eponymous with their Jewish counterparts, the appearance and preparation of each babka is drastically different. The Eastern European babka draws its name from its tall, stout, fluted sides formed in a traditional pan, and reminiscent of a grandma's skirt. In comparison, the variant introduced by émigrés to New York consists of strands of rich yeasted dough interwoven and baked in a loaf tin.

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.

Budyń

Budyń

Sweet steamed pudding, made with chocolate, vanilla, toffee, fruit, nuts, poppy seeds

Carrot cake

Carrot cake

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Charlotte Russe cake

Charlotte Russe cake

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Chocolate

Chocolate

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

default-pic

Ciasto krówka

Layered sheet cake made with krowka caramels

default-pic

Ciasto kukułka

Layered sponge cake with mousse and liqueur

Ciepłe lody

Ciepłe lody

Warm ice cream is a Polish dessert made of egg white-based mousse topped by syrup, chocolate, or other topping, and presented in a waffle cup, resembling soft serve ice cream, and as such giving name to the dessert. Relatively cheap, it is also high in calories. The Polish weekly Wprost writes that warm ice creams were an invention of nutritionists of the Polish People's Republic, one of ersatz foods, along with Polo-Cockta. Its production was renewed in modern Poland as part of PRL nostalgia. Similar chocolate-coated marshmallow treats, including German Schokoküsse, Danish Flødeboller, and the Israeli Krembo were also called "warm ice cream" in Poland.[citation needed]

Crème brûlée

Crème brûlée

Crème brûlée or crème brulée , also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unclear.

Crêpes Suzette

Crêpes Suzette

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette ( pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside. The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the future King Edward VII of the United Kingdom (then Prince of Wales), whose guests included a beautiful French girl named Suzette. This story was told by Charpentier himself in Life à la Henri, his autobiography, although later contradicted by the Larousse Gastronomique. Different sources (like the Larousse Gastronomique) however doubt that Charpentier, rather than the head waiter, was serving the prince, because he would have been too young. A less fantastical version emerges from Elsie Lee's interview with him in the 1950s. There, Charpentier explained at length that "his complicated version began as the dish of pancakes with fruit sauce his foster mother made on very special occasions." The addition of liqueur was common among chefs in Paris at the time.

Drożdżówka

Drożdżówka

Sweet buns or rolls filled with poppy seeds, sweet cheese, cinnamon and sugar, fruit, raisins

Easter lamb cake

Easter lamb cake

Eklerki

Eklerki

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.

Faworki

Faworki

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent—not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. Ingredients used in the preparation of angel wings typically includes flour, water, egg yolk, confectioners' sugar, rectified spirit or rum, vanilla, and salt.

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.

Gingerbread

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Halva

Halva

Halva is a type of confectionery originating from Persia (now Iran) and widely spread throughout the Middle East and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōγn xwardīg, meaning "oil food".

Karpatka

Karpatka

Karpatka is a traditional Polish cream pie with russel cream filling or some sort of vanilla milk pudding cream filling . Professionally it is made of one sheet of short pastry covered with a layer of choux pastry with a layer of the cream in between. Nevertheless, the version with two layer of choux pastry is popular. The cake is dusted with icing sugar. The dessert takes its name from the mountain-like pleated shape of the powdered choux pastry, which resembled the snowy peaks of the Carpathian Mountains – Karpaty in Polish. The origins of the desert are unclear; it most likely emerged at the turn of the 1950s and 1960s, but its popularity only became widespread in the 1970s and 1980s. The official name "karpatka" was first coined or recorded in 1972 by a group of philology students. Traditionally, one large slice of the pie was served with coffee or tea.

Kisiel

Kisiel

Kissel or kisel[a] is a simple dish with the consistency of a thick gel. Kissel can be made of grains , peas, sweet fruit and berry or from milk. It belongs to the group of cold-solidified desserts, although it can be served warm. If the kissel is made less gel-like, it can be drunk. This is common in Belarus, Estonia, Poland, Russia and Ukraine. In Finland, it is called mehukeitto. "Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.[citation needed]

Kluski z makiem

Kluski z makiem

Pasta with a sweet mixture of poppy seeds, nuts, almonds, honey

Knedle

Knedle

Knedle , is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat etc. Knedle are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish. Dumplings originated in the Austro-Hungarian Empire. Plum dumplings are known in other languages as: Austrian German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc, Croatian: knedle sa šljivama, Serbian: knedle od šljiva, knedle or alternatively gomboce in Vojvodina, Slovene: slivovi cmoki, Slovak: slivkové knedle, Czech: švestkové knedlíky, Polish: knedle ze śliwkami, Romanian: găluște/gomboți cu prune.

Kogel mogel

Kogel mogel

Kogel mogel is an egg-based homemade dessert once popular in parts of Europe. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. Variations include milk, honey and soda. Kogel mogel became known by this name by the 17th-century Jewish communities of Central Europe. It may have its roots in the Jewish code of law called the Shulchan Arukh where one is allowed to consume sweet syrup and/or raw egg on Shabbat to make one's voice more pleasant. Vasmer's dictionary mentions different hypotheses on the origin of the name such as English hug-mug, hugger-mugger, or German Kuddelmuddel.

Kołocz Śląski

Kołocz Śląski

Cake, may be plain or filled with with apples, cheese or poppies, from Opole Voivodeship, Poland

Kremówka Papieska

Kremówka Papieska

Papal cream cake, puff pastry with pastry cream

Krówka

Krówka

Milk fudge or caramels

Kugel

Kugel

Kugel is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner. The name of the dish comes from the Middle High German kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). However, nowadays kugel is often baked in square pans. Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding kugel, Galitzianers (Jews from southeastern Poland and western Ukraine) call it kigel.

Kukułka

Kukułka

Hard candy filled with liqueur

Macaroon

Macaroon

A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise' is now rejected. The origin of the word may also have referred to a sort of gnocchi. Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".

Makowiec

Makowiec

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), Danish (wienerbrød, or Vienna bread), and Yiddish (mohn roll). The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

Makówki

Makówki

Makówki is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary. Makówki are also well known in Brandenburg and Berlin under the name Mohnpielen. Theodor Fontane in his travels through the Margraviate of Brandenburg wrote about Mohnpielen and other dishes. A similar dish made with slices of Kifli (Kipferl) in Hungary is called mákos guba.

Mazurek

Mazurek

Mazurek is a variety of cake baked in Poland for Easter. It has a flat shape and is very sweet. According to Polish gastronomy coursebooks, typical mazurek is a cake that can be made of one or two sheets of short pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. The two sheets are fixed together with a help of a layer of marmalade. In case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. The top of mazurek is covered with a layer of icing (i.e. sugar icing or kajmak) or jelly. It is also decorated with nut-based icing or almond-based icing and candied fruits. Traditionally, home-baked mazurek cakes are often decorated with dried fruits and nuts.

default-pic

Mieszanka Wedlowska

Chocolate covered candies

Miodek turecki

Miodek turecki

Honey-flavored hard candies, common on All Saints' Day and All Souls' Day

Miodownik

Miodownik

In Polish cuisine, miodownik or stefanka is a type of layer cake flavoured with honey, similar to cakes in other Slavic cuisines such as the Russian medovik and Czech medovnik. It is broadly considered a type of piernik, meaning a sweet and/or spiced confectionery good. The recipe for miodownik originates from Galicia (Southeastern Poland) and Central Poland. The cake is prepared similarly to sponge cake, which is topped with honey that is melted and then cooled down along with other sugary ingredients. Once the mass of prepared dough is poured onto a baking sheet, it is baked at a temperature of 200°C for around 40 minutes. This recipe found its way into the cuisine of Polish Jews under the name chonek łejkech or chonek (from German honig — 'honey'), together with cuker łejkech (equivalent to biszkopt; a Polish variant of sponge cake) serving as a popular wedding cake.

Moczka

Moczka

Moczka [ˈmɔt͡ʂka] is a Silesian dish prepared for Christmas. It is prepared from a special type of gingerbread, almonds, raisins, dried plums, dried apricots, pears, dried figs, dried dates, hazelnuts and a large amount of dark beer in which the ingredients are soaked. Instead of beer, a vegetable or vegetable broth was used on the heads of carp. In every part of Silesia, the list for the moczka is different, mainly differs by additions, but gingerbread remains the basis of the dish. In many German families with roots in the former German-speaking parts of Silesia, Moczka is also served as a dish on Christmas Eve and has the name ″Lebkuchensauce″ (gingerbread sauce) or ″Polnische Sauce″ (Polish sauce).

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.

Naleśniki

Crepes, filled or topped sweet or savory ingredients, fruit preserves, sweet twarog, chocolate

Opłatek

Opłatek

Christmas wafer is a Catholic Christmas tradition celebrated in Poland, Lithuania, Moravia, and Slovakia. The custom is traditionally observed during Kūčios in Lithuania and Wigilia in Poland on December 24. The unleavened wafers are baked from pure wheat flour and water, are usually rectangular in shape and very thin; they are identical in composition to the altar bread that becomes the Eucharist at the consecration during Mass in the Roman Catholic Church. The Opłatki wafers are embossed with Christmas-related religious images, varying from the nativity scene, especially Virgin Mary with baby Jesus, to the Star of Bethlehem. Before partaking of the Christmas Eve meal, the family gathers around the table. The eldest member holds a large wafer and breaks off a piece to begin the ritual. The remaining wafer is passed on to another member while a prayer for loved ones is said. This continues until everyone at the table has a piece of the wafer. Finally, each family member gives wishes to every other family member, consuming a piece of wafer broken off of the wafer piece of the person to whom they were giving their wishes.

default-pic

Orzeszki

Walnut-shaped cookies filled with caramel, chocolate, walnuts

Pączki

Pączki

Pączki are filled doughnuts found in Polish cuisine. A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil. Although they look like German berliners (bismarcks in North America) or jelly doughnuts, pączki are made from especially rich dough containing eggs, fats, sugar, yeast, and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. Powidła (stewed plum jam) and wild rose petal jam are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, custard, raspberry, and apple.

Pampushka

Pampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat). Prepared, uncooked pampuchy can be generally bought in most grocery shops in Poland. The Polish term pampuch comes from German Pfannkuchen ('pancake'), which in turn derives from Pfanne ('pan') and Kuchen ('cake') similarly to English 'pancake'. Pampukh, a type of Ukrainian bun or doughnut, derives its name from pampuch.

Panna cotta

Panna cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

Pańska skórka

Colorful nougat candy, common on All Saints' Day

Pavlova

Pavlova

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

Pierniczki

Pierniczki

Gingerbread cookies, traditionally produced in the city of Torun, common during Christmas

default-pic

Piernik

Gingerbread or spice cake

Pierogi leniwe

Pierogi leniwe, leniwe - dumplings made of quark, eggs and flour, boiled in lightly salted water. Most frequently served with double/ sour cream, sugar or bespeckled with butter, fried bread crumbs, as well as with sugar and cinnamon.

Pierogi z jagodami

Pierogi z jagodami

Blueberry pierogi, common in summer

Pierogi z truskawkami

Pierogi z truskawkami

Strawberry pierogi, common in summer

Profiteroles

Profiteroles

A profiterole , cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Ptasie mleczko

Ptasie mleczko

Ptasie mleczko or Bird's milk is a Central European confectionery originating in Poland. It is a small, chocolate-covered bar with a soft marshmallow-like interior. E. Wedel is one of the most recognized chocolate confectioneries in Poland, having exclusive rights for the name Ptasie mleczko. Other confectionery producers also make similar candies named differently (e.g., Alpejskie mleczko, "Alpine milk"). Nonetheless, Ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour. In Russia, ptichye moloko (птичье молоко) is both a popular candy and a famous soufflé cake. The brand was introduced in the 1960s during the Soviet era, and continues to be used by companies operating the factories which produced these candies and cakes since that time. The confectionery is also produced in other post-Soviet states.

Ptysie

A profiterole , cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Racuchy

Racuchy is a traditional Polish dish from the same family of foods as the crêpe and similar to American or Scottish pancakes. Racuchy are made from flour, milk, eggs, sugar and a pinch of salt. Racuchy are made with yeast or, in other versions, baking powder or baking soda. Racuchy are pan fried in oil. In Poland, racuchy are usually eaten for dinner, snack or supper. Racuchy can be eaten plain, sprinkled with sugar, or topped with powdered sugar. In alternative versions some cream or sour cream can be used. In some regions, racuchy are prepared more savoury and served with fish soup or mushroom soup during the Christmas Eve dinner.

Rogal Świętomarciński

Rogal Świętomarciński

Sweet croissant pastry filled with a walnut, almond and honey mixture and topped with icing, common on Nov. 11, from Greater Poland Voivodeship, Poland

Rogale marcińskie

Rogale marcińskie

St. Martin's croissant, a croissant with 81 layers and filled with almond paste, white poppy seeds, raisins, orange peel and biscuit crumbs, common on St. Martin's Day, Nov. 11th

Róże karnawałowe

Róże karnawałowe

Rose-shaped fried dough pastries with with jam or fruit and dusted with powdered sugar, common on Fat Tuesday

Sękacz

Sękacz

Šakotis (Polish: sękacz, Belarusian: банкуха, romanized: bankukha) is a Polish, Lithuanian and Belarusian traditional spit cake, similar to the German Baumkuchen (and also known in Lithuania as Bankuchenas, corrupted "Baumkuchen"). It is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire. The cake became popular in the 19th century in the former territory of the Polish–Lithuanian Commonwealth (1569–1791). Its origins are related to the baumkuchen in German cuisine. The first recipe in the Polish - Lithuanian - Belarusian region was published in Vilnius by Jan Szyttler in 1830 (the culinary book "Kucharz dobrze usposobiony..."). Its name means "tree cake" due to its distinctive shape (it is often conical, like a pine tree, and with the drips as branches) and "tree rings" inside. It is baked in a time- and labor-intensive process, by painting layers of batter onto a rotating spit in a special open oven or over an open fire.

Sernik

Sernik

Cheesecake is a dessert made with a soft fresh cheese , eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Sezamki

Sezamki

Sweet sesame seed bars

Śliwki w czekoladzie

Śliwki w czekoladzie

Chocolate covered dried plums

Śliżyki

Śliżyki

Small poppy seed cookies, commonly served in poppy seed milk, common on Christmas Eve

Strudel

Strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.

Strudel jabłkowy

Strudel jabłkowy

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.

Szarlotka

Szarlotka

Apple pie, commonly cut into squares

default-pic

Torcik Wedlowski

Multi-layered, chocolate covered wafer torte with hazelnut cream filling

Zabajone

Zabajone

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.

Arabica coffee

Arabica coffee

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Balsam Pomorski

Balsam Pomorski

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Belvedere vodka

Belvedere vodka

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Black coffee

Black 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.

Black tea

Black tea

Black tea is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also, rarely, used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

BOLS vodka

BOLS vodka

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Café con leche

Café con leche

Café con leche is a coffee beverage common throughout Spain and Latin America consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait. Café con leche came from Spain, but its exact origin is unclear. After becoming popular in Spain, this coffee beverage has spread to other Spanish-speaking countries and areas. Café con leche is very common in Spain and Latin America, as well as diasporic Latin American communities around the world. Cuban restaurants in South Florida often have a walk-up window (ventanita) that serve café con leche.

Cafe crema

Cafe crema

Caffè crema refers to two different coffee drinks: As a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè crema. In addition, there is also Italian iced crema caffè. Variant terms include crema caffè and the hyperforeignism café crema – café crème is the direct French translation, but in France it contains dairy. Caffè and crema are Italian; thus café crema mixes French and Italian.

Caffè corretto

Caffè corretto

Caffè corretto is an Italian caffeinated alcoholic drink, consisting of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an espresso corretto. It is ordered as un caffè corretto alla grappa, ... alla sambuca, ... al cognac, or corretto di Spadino, depending on the desired liquor. A caffè corretto is often prepared by simply adding a few drops of the desired spirit into an espresso shot; however in some cases the alcohol is served in a shot alongside the coffee, allowing the customer to pour the quantity they desire.

Caffè macchiato

Caffè macchiato

Caffè macchiato , sometimes called espresso macchiato and often shortened to just macchiato in English, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

Caffè mocha

Caffè mocha

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. However, prior to 1900s, Mocha referred to Yemeni coffee, and its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.

Cappuccino

Cappuccino

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States). It is typically smaller in volume than that of a latte, and topped with a thick layer of foam rather than being made with microfoam.

Chopin

Chopin

Chopin is a single-ingredient vodka, 4 times distilled from either potatoes, rye or wheat. It is produced by Siedlce-based Podlaska Wytwórnia Wódek Polmos. Chopin was first introduced to North America in 1997. The production is done in small batches. The producer claims three kilograms of potatoes are used to make every bottle of Chopin. The vodka is named after the famous Romantic composer Frédéric Chopin. Chopin potato vodka has been submitted to a number of international spirit ratings for evaluation, including the San Francisco World Spirits Competition, Wine Enthusiast, and the Beverage Testing Institute. Outcomes have generally been favorable, particularly after 2005. For instance, between 2006 and 2011, Chopin potato vodka earned one double gold, three gold, and two silver medals from the San Francisco World Spirits Competition. Proof66's aggregate rating, which incorporated these scores and others, put the spirit in the 90th percentile among all rated vodkas.

Cognac

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Cold brew coffee

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly, by drip, filter, French press, moka pot or percolator, or done very quickly, under pressure, by an espresso machine. When put under the pressure of an espresso machine, the coffee is termed espresso, while slow-brewed coffees are generally termed brewed coffee. While all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water . Upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. There are many variations to the basic coffee or espresso bases. With the invention of the Gaggia machine, espresso and espresso with milk, such as cappuccino and latte, spread in popularity from Italy to the UK in the 1950s. It then came to America, and with the rise in popularity of the Italian coffee culture in the 1980s, it began to spread worldwide via coffeehouses and coffeehouse chains.

Cortado

Cortado

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette. The cortadito in Cuba specifically implies a small beverage similar to the café solo corto consisting of a standard 30 mL (1 US fl oz) espresso shot; however, unlike the solo corto, the Cuban cortadito is generally cut with heated sweetened condensed milk, being a more available preserved form of milk, as fresh milk was historically often unavailable. A cortadito is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several nominal variations, including cortado condensada, café con leche condensada or bombón (espresso with condensed milk); leche y leche is a similar variation, but with both condensed milk integrated throughout and a dollop of cream resting on top. Brought to the Little Havana neighborhood of Miami, Florida, by Cuban-Americans in the 1960s, the cortadito drink is now found throughout the city, and is an important part of everyday culture, particularly among Cubans. However, the cortadito is a drink distinct from Cuban-style coffee, which includes sugar in addition to milk, and has its own brewing method as espresso.

Cosmopolitan

Cosmopolitan

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. The International Bartenders Association recipe is based on citron vodka, lemon-flavored vodka. The use of citrus-flavored vodka as the basis for this cocktail appears to have been widely popularized in the mid-1990s by cocktail expert Dale DeGroff and is used in the IBA-approved recipe. Many bartenders, however, continue to use a standard unflavored vodka — this alternative would undoubtedly be historically consistent with any of the supposed predecessors of this drink that were popular in Ohio, Provincetown, or Minneapolis during the 1970s, or in San Francisco during the 1980s. A lemon twist is sometimes used to garnish.

1
2
3
...
Next