Glossary C
Caldereta de Langosta refers to a Menorcan lobster dish and one of the most outstanding dishes from this island of Spain. Caldereta de Langosta consists of pieces of lobster as well as pepper, onion, tomato, garlic and herb liqueur.
The most important dishes in the Island of Menorca are made with fish and seafood, which are plentiful and of great quality due to its coastal location.
Caldo is a term used in Spanish and Latin American cuisines to describe a variety of hearty and flavorful broth-based soups. These soups are an essential part of culinary traditions across different regions and are known for their comforting qualities and diverse ingredients. In this article, we will delve into the world of Caldo, providing a definition, exploring its culinary significance, offering examples, discussing potential risks, and sharing a popular recipe. Additionally, we will touch upon the historical and legal aspects of this nourishing dish.
Caldo de Res or Beef Soup refers to a Mexican dish made of
beef bone with marrow, pieces of chambarete, onion, sprig cilantro peeled potato, peas, salt and pepper as desired. The bones and meat are cooked in a pan of water with garlic and cilantro. It is then boiled until the meat is soft, then potatoes and peas are added. Sprinkled parsley, to serve. Caldo de Res is best eaten during lunch or dinner.
Caldo verde refers to a Portuguese soup made with olive oil, potatoes and dark green Portuguese curly cabbage, garnished with slices of garlic sausage.
Calimocho refers to a very popular drink from Spain, made by mixing some red wine with Coke or Cola. Calimocho is said to be developed by the young people from Spain to have their own wine during Botellones. The red wine is mixed with the Cola and drunk straight from the Coke bottle.
Calimocho is also known or spelled as Kalimotxo in the Basque Country and Navarre where it is really very popular.
In Germany, it is said that a drink called "Colarot" (cola and red as in red wine) exists.
Calimyrnas refer to variety of fig which are considered to be the most delicious and most nutritious with a high potassium content. They have fleshy interiors with plenty of seeds. However, Calimyrnas perish easily, so they are mostly eaten fresh, dried, or used in pastries, desserts and confections.
Calisson d'Aix refers to a delicate, diamond-shaped Provençal sweet prepared with almonds, candied oranges, melon or apricots, egg white, sugar, and confiture of oranges or apricots. Calisson is made from a smooth paste of ground almonds and candied melon, and covered in bright, white royal icing in Aix-en-Provence in France.