Glossary C

The food glossary +++ Popular Articles: 'Cuisine', 'Coriander', 'Confection'

Cerise is the French word for "cherry". Cherries, depending on taste, sweet or sour, can be made into a sauce, such as in Canard Au Cerise ( Duck with Bing Cherry Sauce), Black Compote De Cerises Noires (Cherry Compote), Ratafia de Cerises, etc.

Charentais Melon refers to a French cantaloupe melon with a particularly juice, sweet flesh. Charentais Melon is looking similar to cantaloupe, but slightly smaller and veined and is incredibly fragrant and tender melon, known to induce swooning.

Ciorba is the Romanian term referring to "Sour Soup". It refers to a Romanian soup intentionally soured adding either lemon, vinegar, fermented juices of fruits, grains, pickles, beer or sauerkraut. Ciorba may be made with meat and/or vegetables or even just grains.

Collared Beef refers to a dish which is popular in both England and Ireland. Collared Beef is made by rubbing the beef with allspice, parsley and salt then simmered and pressed until cold. Collared Beef is served cold.

Collins refers to a cocktail served in its own tall, slender "Collins" glass. The alcohol used to make Collins may be whiskey, gin or vodka, which is then mixed with lemon juice and sugar.

Colombard refers to a grape variety; a white grape which produces pale, slightly tart wines.

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Glossary C

Cerise

Charentais Melon

Ciorba

Collared Beef

Collins

Colombard

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