Glossary R

The food glossary +++ 'Reduire', 'Rice Meal', 'Ryoori'
Releve is the French word for "Appetizers" similar to entree , however there is a difference between the two (2) wherein Releves are more voluminous, are usually braised, poeled, poached or roasted, while the entrees , consisting of smaller pieces, are chiefly sauted, poached, or grilled. Releve, in the menus of old fashioned dinners a la Francaise is said to be generally twice, if not thrice as numerous as the entree. Releve is also the French for water ice.

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).

Ris a la Mande refers to one of Denmark's dessert of rice porridge mixed with whipped cream, almonds, and vanilla and served with hot cherry sauce

Rákóczi Túrós refers to Hungary's cottage cheese cake.

Roosterbrood refers to South African bread made on the grill over an open fire. Brood is the Afrikaans word for "bread".

Ricardos refers to custard-filled pastry sprinkled with pecans, and named after the chef who invented it.