Glossary H

Heering or Heering Cherry Liqueur refers to the traditional Danish cherry liqueur that is similar to original German brandy, known as Kirsch. Heering Cherry Liqueur has a characteristic deep fruity aroma and a strong flavor of cherries. It is usually made from the sour morello cherry which gives the liqueur a specific bitter aftertaste. Usually served in a small glass as an apéritif, it can also be mixed with coffee and other alcoholic drinks. It is often used to make traditional Danish desserts such as Risalamande - a rice pudding with cherries. It can also be found in various chocolate products. Heering is also known as Kirsebælikør/Kirsebaelikor .

Bouffi refers to French dish made of herring that is is hardly salted then smoked. Bouffi which is also called Craquelot is one of the many different ways of cooking herring in Normandy. Other variations are Kipper , Hareng Saur , or Gendarme.

Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings are salted and stocked in barrels for more or less time. In the Northwestern regions of France, smoked herring is cooked in varieties of ways. One of the most common varieties is to simply bake herring fillets with a creamy sauce together with bay leaves and coriander , to make its taste tangier. Smoked herring may also be just accompanied with steamed potatoes and French vinaigrette . However and whatever style or manner it is cooked, Hareng Saur has been part of the French gastronomy for many years now and still remains to be a part of Normandy family meals. Kipper refers to salted, smoked herring. The "Kipper" is split lengthways before being smoked, so that its taste would be even stronger.

Hutspot also known as Hochepot, Hot Pot or Hotchpotch refers to a thick stew, usually made of oxtail which is a specialty of Flanders, in the north of France. Other countries have their own version of Hutspot, the Dutch version is made with flank steak, and the vegetables are frequently mashed all together; the Belgian version may c ontain oxtail, pig's ears and feet, the Scots version often has added barley, and sometimes rabbit. In other parts of France it may contain chicken and beef.

Halua refers to Bengali's sweet dish made by cooking cream of wheat, eggs, flour and other things in ghee and sugar. Halua is similar to Halva of the Middle East.

Head Isu refers to Estonian customary toast before commencing or starting a meal, which means "Enjoy your meal". Head Isu is pronounced "heh-uht-ee-soo".