Glossary D

The food glossary +++ 'Dopp i grytan', 'Domburi', 'Depouillage'
Daiquiri refers to a cocktail which is traditionally prepared with rum, lime juice, and sugar. Daiquiris are also made with fruits. Frozen Daiquiris are made by adding crushed ice and fruit chunks and pureeing them in a blender until smooth for a thick frothy version Daiquiri was invented by an American mining engineer working near the town of Daiquiri in Cuba and is named after Daiquiri, a rum-producing town on the east coast of Cuba.

Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy which are cooked in a court-bouillon and served in cooking juices. The term also refers to Dublin Bay prawns or Norway lobsters Likewise, Demoiselles de Cherbourg is the restaurant name for Breton lobsters that weigh 300 to 400 grams or 10 to 13 ounces. Demoiselle de Cherbourg is also known as Demoiselle , Langoustine or Demoiselle de Caen.

Dessertsoßen is the German word for "dessert sauce ", a favorite example is Vanilla sauce used in a popular dessert calle Rote Grutze

Domodah refers to one of the traditional foods of Gambia which is a meat or chicken stewed in groundnut puree and served with rice. Gambia is located on the western coast of Africa.

Duruka refers to Fiji's unusual asparagus-like vegetable which is in season during April and May.

Dodoma refers to Tanzania's red or rosé wine.