Glossary C
Caquelon refers to an earthenware pot used in making Fondue; traditional Fondue pot. Moreover, a Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron or porcelain for the preparation of fondue.
Caquelon which is also known as Câclon" is made of a heavy earthenware, but other variations are now in used and available: glazed ceramic or enameled iron. All variations are heavy to help promote even heat distribution and heat retention.
In some languages, Caquelon is also called Gagglon or Gagglo.
Chapulines refer to fried or rather roasted edible grasshoppers from Mexico, particularly from Oaxaca. It is made from edible grasshoppers fried/roasted with chili powder and with whole pieces of chili peppers. It is cooked on a Comal, which is a traditional clay roaster. Chapulines is one of the popular street foods in Oaxaca and it is also sold in the markets. It is said that the people of Oaxaca eat Chapulines as a daily snack food. Oaxaca seems to be the heartland of Chapulines and they are not available in all the states of Mexico.
Cidre Poire refers to a cider made from pear from the Normandy Region of France. As its name suggest Poire means Pear, Cidre Poire is a pear liqueur, but is in fact closer to the Champagne drink. It has a suprising finesse and light body.
Cider Poire is an alcoholic beverage made from the fermented juice of pears and Normandy is one of the predominant Region in France which is producing French cidre.
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.