Glossary R
Roscos Navideños are an exclusive Andalusian specialty that is relished in homes across southern Spain during the Christmas season. However, it is very hard to find a recipe for this traditional Christmas treat.
Roscos Navideños is made with flour, olive oil, white wine, orange juice, aguardiente, cinnamon and the most important of all with Matalauva or anis seeds.
Roscos are round anisette fritters and in Spain the "Roscos" are traditionally flavored with anis.
The flavors of Cinnamon and Anis are to me the flavors of Christmas in Europe. Here in German where Cinnamon is called Zimt, they even have cinnamon-flavored chocolates, anis-flavored cookies, different kinds of cookies for that matter. For every changing season, they have a special scent and flavor. This is one of the things I enjoyed while living in Germany. But I also miss our coconut-flavored desserts and Turon with Langka (fried bananas wrapped with jackfruit).
Rose / Rosé is a labeling term for a blush-colored wine made from red grapes with a very short amount of skin contact during pressing.
It might be very shameful, but I really thought that a Rosé is a wine for me. Here in Germany, they all love wine, especially during special occassion. In my country where I grew up, wine is not a part of our culinary culture. Indeed we have local wines, but I have never learned to acquire wine taste. Since it is a Rosé, I thought it can be sweet like the rose flower, but like all wines that I have tasted, it seems to me that they all taste the same. Except for one wine Asti Spumante which I enjoyed very much, I think I will never learn to like wine at all. What a pity, wine is one of gifts people bring for special occassions and I have already collected some which are just standing in our wine cellar. I still have one bottle of Rose wine standing on our dining table which I am reserving for my husband and me for our 10th union anniversary. I hope that I will enjoy it, as it was described as a good wine.
Rose fried flying fish refers to Barbados dish prepared from the flying fish, which is Barbados’ national dish prepared by any cooking method.