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Cooking Dictionary
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Chambrer - a French term used to describe the gradual raising
of the temperature of wines from the cool wine cellar to room
temperature. Slightly warmer, the wine flavor is more pungent.
Chantilly - heavy cream whipped then sweetened
and flavored with vanilla. Also, a sauce with whipped cream added
Charlottes - mold of biscuits, sponge cake, ladyfinger,
etc., or sliced bread, filled with a custard cream and fruit.
Chasseur - game or poultry served ‘hunter style’,
with a rich red wine sauce, or a white wine sauce, including
mushrooms and shallots.
Château Bottled - wine bottled at the château
where it was grown and made. Usually this means a superior wine,
one with a distinct flavor of its own. Other wines are the result
of grapes grown in a region and brought together at the vintner’s
for handling. The results are less distinguished, though these
regional wines may be very good.
Cheddar, American - a firm cheese made from whole cow's
milk (generally pasteurized) produced principally in Wisconsin,
New York and Vermont; ranges from white to orange in color and
its flavor from mild to very sharp.
Cheese - dairy products made from milk curds separated
from the whey; numerous varieties are found worldwide.
Cheesecake - a rich, smooth dessert made by blending
cream cheese, cottage cheese or ricotta with sugar, eggs and
other flavorings, then baking; usually prepared in a springform
pan dusted with cookie crumbs or ground nuts; the baked dessert
is often topped with sour cream or fruit.
Cherry -a small stone fruit from a tree of the Prunus
genus, grown in temperate climates worldwide; there are two principal
types: sour and sweet; both types are generally available fresh,
dried, canned and frozen.
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