Knödel or Klöße are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, and the Czech Republic. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian, Belarusian and French (Alsatian) cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word, 'pickled'. Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
A fruit butter is a sweet spread made of fruit cooked to a paste, then lightly sweetened. It falls into the same category as jelly and jam. Apple butter and plum butter are common examples, but fruit butters can be made from any firm fruit. Fruit pastes, such as quince cheese are popular in Latin American countries, are similar but more highly sweetened and jelled. They are sold in shallow tins or as wrapped bricks, while fruit butters usually come in wide-mouthed jars and are more common in Central and Eastern Europe.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Germknödel is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
A pickled cucumber – commonly known as a pickle in the United States and Canada and traditionally a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
Bacon jam is a bacon-based relish, similar to the Austrian starter Verhackertes. It is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor. In 2015, Martin and Suzie Cowley of Wales claimed to have invented Bacon Jam, however, Chef Mike Oraschewsky stated they started making Bacon Jams since 2013.
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
Plum butter is a type of fruit butter made out of plums. The plums are cooked until reduced to a paste. Spices, preservatives, or sweeteners can be added.
Sirop de Liège is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed.
Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.
Fruit ketchup is a condiment prepared using fruit as a primary ingredient. Various fruits are used in its preparation, and it is also used as a spread and marinade, among other uses. Banana ketchup is a type of fruit ketchup that is common in the Philippines.
