Here are the answers:
- What is Bûche de Noël?
- A French Christmas recipe for a Yule log
- A well-known Swiss cookbook with recipes for Christmas
- A Canadian pastry traditionally made at Christmas
- A Belgian liqueur distilled from birch sap, traditionally drunk on Christmas Eve
(You can find a great recipe for Bûche de Noël on Mike K-H’s New Freebooters blog)
- What does au gratin mean?
- Served with a cheese sauce
- A dish sprinkled with cheese and/or breadcrumbs then browned on top
- A sandwich made French-style, like a croque, with the cheese on the outside
- Garnished with a roux-based cheese and parsley sauce
- In culinary terms, what does marc mean?
- A joint of meat used only to provide flavour to a dish rather than for the meat itself
- A method of infusing fruit with alcohol in a technique similar to macerating
- A clear alcohol made from the pressed grapes after wine making
- It’s another word for cocotte (a small dish for baking individual soufflés etc)
- Who wrote the book Ballymaloe Cookery Course first published in the UK in 2001?
- Donna Hay
- Delia Smith
- Darina Allen
- Jeanne Rankin
- What is charcuterie?
- Prepared meat products (such as sausages, patés, hams, etc) made from any kind of animal
- Prepared meat products as above, but made from pork only
- Any kind of meat prepared according to French butchery techniques
- French salami-style sausage
(I’ve always thought that charcuterie meant any kind of cold cut – predominantly pork, but not exclusively. In researching this question, I thought I might have been wrong all these years when I found that the glossary in The Conran Cookbook says that it’s specifically pork. But when I dug a little deeper I discovered that that’s a commonly held fallacy among English speakers, based on the over-simplified translation of charcutier as “pork butcher”.)
How did you get on?