H
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Haddock - A North Atlantic fish, the smaller cousin to
the cod. The haddock has firm white
flesh that is mild in flavor. Smoked
haddock is called "finnan."
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Haggis is a Scottish dish
made from a sheep's or calf's
heart,
liver, and
lungs, minced with
onion,
oatmeal,
suet, spices, and
salt, mixed with stock, and
traditionally boiled in the animal's
stomach for several hours.
Haggis is traditionally served at
Hogmanay and on Burns' Night.
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Hake - This low-fat saltwater fish, related to the cod, is found
in the Atlantic and North Pacific. It's
flesh features a white, delicate flavor.
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Halibut - A low-fat, firm white and mild-flavored fish
from the flatfish family. Resembles a
gigantic flounder. "Chicken Halibuts"
weigh up to ten pounds and are
considered the finest halibut.
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Halvah -
A middle East confection made from
ground sesame seeds and honey. Sometimes
prepared with chopped, dried fruit and
pistachios.
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Ham - The hind leg of a hog. The taste of ham is affected by the
age and breed of the hog, as well as by
the food that the hog was fed. The
unprocessed meat is called "fresh ham,"
but most ham is cured.
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Hamburg Parsley - A parsley subspecies grown for its beige
carrot-like root which tastes somewhat
like a cross between a carrot and
celery. Used in stews and soups. Also
eaten as a vegetable. Also called
"parsley root."
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Hamburger - Ground beef formed into a patty for use in a
hamburger sandwich. The best type of
ground beef to use for this purpose is
lean ground beef, which contains about
15% to 20% fat.
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Hamburger
is a fast food consisting of a fried
patty of minced meat, usually served in
a
bread
roll. The hamburger (without
the bun) is said to have been invented
by medieval Tatar invaders of the
Baltic area around
Hamburg,
Germany, from where it takes
its name. As a dish made from minced
meat, onions, bread, and
milk, it was taken to the USA
in the 19th century. The hamburger in
its present form spread from there and
was reintroduced to
Europe in the 1960s.
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Hammerhead
is a robust, strong, rich, malty
ale brewed by Clark's of
Wakefield, West
Yorkshire.
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Haricot
is a highly seasoned stew of
lamb or mutton and
vegetables.
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Haricots Verts:
Tiny green string beans.
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Harrier S.P.A
is a light-brown
bitter with a light, hoppy
taste, from the
Cotleigh brewery,
Somerset. Harvest
Ale Harvest ale is a
staggeringly strong bottled ale with
11.5%
alcohol is produced each year
from the new season' s
malt and
hops by the
Lees brewery in
Manchester. This vintage brew
can be laid down to mature in the
cellar for several years.
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Harvey Wallbanger -
A sweet cocktail made with vodka, orange
juice, and Galliano (an anise-flavored
liqueur).
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Harveys christmas ale
is a strong warming
ale produced annually by the
Harveys brewery,
Lewes,
Sussex.
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Harveys Firecracker
is a beer that was bottled in honour of
the emergency services who fought a
disastrous fire at the Harveys brewery
in 1996. It is a strong, dark pale
ale with a
smoky flavour.
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Harveys Sussex
best bitter is a golden, hoppy
bitter from Harveys of
Lewes.
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Harveys Sussex pale ale
is a light, hoppy
ale from the Harveys brewery.
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Harveys Tom Paine
is a strong pale
ale from Harveys brewery.
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Hasenpfeffer:
A German stew made from rabbit.
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Hatters
is a fine, light mild from the
Robinson's brewery,
Stockport.
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Havarti Cheese - A semi-soft, mild, yet tangy pale yellow
cheese similar to "Tilsit." Named after
"Havarti," the Danish experimental farm
where this cheese was developed.
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Hazelnut - This nut is used whole, chopped, and ground in
baking, candies, desserts, and salads.
Also known as the "cobnut."
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Hazelnut Oil - This fragrant full-flavored oil is pressed from hazelnuts and
takes on the flavor of roasted nuts. The
nuts are often toasted for a browner
color and better flavor. The nuts are
never blanched.
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Head Cheese - This is not a cheese, but a sausage made from
the edible parts of a calf's or pig's
head that are combined with a gelatinous
meat broth. Ingredients include cheeks,
snouts, underlips and sometimes brains,
hearts, tongues, and feet.
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Heads A Rolling
is a medium strength
ale brewed by the
Ash Vine
company. It is a pale beer with a
powerful
hop flavor.
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Headstrong is a fruity
bitter from the
Blackawton
brewery in
Devon.
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Heart - The heart of most animals and birds are used
in cooking. Some say that the best
hearts are calf's or lamb's hearts.
Hearts are sometimes stuffed with
breadcrumbs and herbs or used in making
gravies.
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Heart Nut - A kidney-shaped nut that grows on the outside
of the cashew apple at its base. The
shell is highly toxic. These nuts have a
sweet buttery flavor and contain about
48% fat. More commonly known as "cashew
nuts."
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Hearts of Palm - The edible inside portion of the stem of the
cabbage palm tree. They are slender,
ivory-colored, and have a delicate
flavor reminiscent of artichoke.
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Hefe
is a German term for
unfiltered beer.
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Heifer:
A young female cow that has not had a
calf yet.
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Herb Bouquet: A mixture of tied herms
used for seasoning in soups, sauces, and
stocks.
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Heritage is a full-bodied beer with a
roastmalt, fruity flavour from the
Smiles brewery,
Bristol.
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Herring - A small salt-water fish related to the shad,
alewife, sardine, and the freshwater
cisco. Herring is often pickled, smoked,
and dressed in numerous sauces.
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Hersbrucker Weizenhier
is a light
wheat
beer from the Springhead brewery,
Nottinghamshire.
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Herve is a soft Belgian
rennet
cheese
often incorporating herbs and ripened in
a beer-soaked cloth.
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Hickory Nut - An extremely hard-shelled, high-fat nut used
in cakes, cookies, sweet breads, and
candies. They are also suitable in
recipes calling for pecans.
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Hick's special draught also
known as HSD, is a full-bodied, fruity
cask
bitter produced by the
St Austell
brewery,
Cornwall.
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High Force
is a complex, smooth beer with a sweet,
malt flavour, from the
Butterknowle
brewery in Bishop
Auckland.
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High Level
is a sweet and fruity, bright, filtered
brown
ale brewed for the working men's
clubs by the
Federation
Brewery in the north-east of
England. It is named after the
bridge in
Newcastle
which crosses the River
Tyne.
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Highball -
A cocktail composed of whiskey and soda
water or plain water. It is most often
served over ice in a tall glass.
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Highball
is a long drink of diluted spirits.
Usually it is
whiskey
and ice in a tumbler, filled up with
soda water, but there are also
brandy,
gin,
vodka
and
rum highballs.
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Highgate Dark Mild
is a dark-brown, smooth mild produced in
the Victorian
tower
brewery in Walsall, West
Midlands. It is fermented
using a vigorous four-strain
yeast to give a complex
flavor.
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Highgate Old Ale
is a dark, red-brown, fruity
ale with a complex flavor,
brewed in winter by the Walsall brewery.
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Hobgoblin
is a robust red
ale sold in the cask and in the
bottle in
Britain,
Europe
and North America. It is produced by the
Wychwood brewery,
Oxfordshire.
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Hock is a class of light
white
Rhine
wine.
It possesses a distinct flavour,
bouquet
and delicacy of its own.
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Hog Maws - A pig's stomach, often stuffed with a sausage
mixture, simmered, then baked.
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Hog Plum - The edible fruit of a tropical American tree
that is plentiful in northeastern
Brazil. It is bright yellow, oval,
average an inch long, and features a
soft, juicy sub-acid pulp surrounding a
large seed. Also called "yellow mombin."
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Hoisin Sauce - A thick, reddish-brown sauce widely used in
Chinese cooking. This sauce, composed of
soybeans, garlic, chili peppers and
spices, has a sweet and spicy flavor.
Also know as "Peking Sauce."
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Hole in One
is a strong golden
ale from the
Ash
Vine
brewery at
Frome
in
Somerset.
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Hollandaise Sauce - A smooth, rich French cream sauce made from
butter and egg yolks. Served over eggs
("Eggs Benedict"), vegetables, fish, and
sometimes, meat.
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Holt's Bitter
is a dry
bitter brewed by the Holt's brewery
of
Manchester.
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Hominy -
Dried white or yellow corn kernels with
their hulls and germ removed. Also
called "samp." Ground hominy is called
"grits." This popular staple in the
South and Southwest came to us from the
Algonquin Indians.
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Homogenize -
To create an emulsion by reducing all
the particles to the same size. In milk
and salad dressings, for instance, all
the fat globules are mechanically broken
down until they are evenly distributed
throughout the liquid.
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Honey - The thick, sweet liquid made by honey bees
from the nectar of flowers. In general,
the darker the color of the honey, the
stronger the flavor. Honey is the oldest
sweetener known.
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Honey is a sweet syrup made by bees from
nectar.
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Honeydew - Melons related to cantaloupes, casaba and
Persian melons. Honeydew melons are used
to accompany meat, seafood, and cheese.
They are also used in salads, desserts,
and fruit soups.
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Hopping-John
is a stew of
rice with peas or
bacon,
eaten in the West Indies and southern
USA.
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Hors d'oeuvre:
( ohr-duh-vr ) (French) Petite
appetizers or relishes. Serve as the
first course of the meal.
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Horse Bean - This bean looks like a very large lima bean.
The pod is inedible unless the plant is
very young. Avoid pods bulging with
beans as this is an indication of age.
Also known as the "broad bean."
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Horse Meat - Taboo for Jews, horse meat is eaten in many
parts of the world, particularly France
and Belgium. The flesh is on the sweet
side and can be mistaken for beef if
flavored with garlic or some other
strong herb. May be cooked like beef.
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Horseradish - The pungent root of the horseradish tree. Used
in sauces and as a condiment to meat and
fish. Horseradish has been used since
long before Christian times; it is one
of the five bitter herbs of the Jewish
Passover festival.
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Hubbard Squash - A large winter squash of American origin.
Often mashed and mixed with butter and
seasonings. Also used in casseroles,
muffins, and pies.
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Human Milk -
Human breast milk is about 20 calories
per ounce. It is about 40% carbohydrate,
50% fat, and 10% protein. Human milk
contains certain protein immune
substances that are lacking in cow's
milk and infant formulas.
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Hummus - A thick sauce of mashed chickpeas (garbanzos)
seasoned with garlic, lemon juice, and
olive or sesame oil. Used both as a dip
and as a sauce and often served on pita.
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Hyacinth Bean - An Old World vine of the legume family. The
beans are black or white and are
contained in a papery, beaked pod.
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Hydrogenate -
The process of hardening an unsaturated
oil into a semisolid by transforming it
into a saturated fat.
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