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BOSTON BROWN BREAD
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INDIAN PUDDING
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Pastry 28B (CSCA)
American Desserts
| Term | Definition |
|---|---|
| BOSTON BROWN BREAD | a New England wheat flour pudding that is first boiled then wrapped in cheesecloth and steamed |
| INDIAN PUDDING | the dessert that comes to mind when most people think of New England sweets. Two key ingredients, corn and molasses, unique to the New World. Fancier Indian puddings include milk, lemon zest, raisins and pumpkin puree (another New World discovery) and are |
| PARKER HOUSE ROLLS | a soft, yeast dinner roll made with milk and butter originating at The Parker House Hotel in Boston in the 1870’s. Its signature shape is made by pressing a round of dough in the center then folding it in half to create an oval |
| CHESS PIE | a Southern specialty w/a simple filling of eggs, sugar, butter, and a small amount of flour. Some recipes include cornmeal and others are made with vinegar. Flavorings, such as vanilla, lemon juice, or chocolate are also added to vary the basic recipe |
| KEY LIME PIE | an American dessert common in Florida made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust |
| KING’S CAKE | a cake whose shape and decoration represent the unity of the faiths. It is traditionally served during Mardi Gras in New Orleans. |
| BANANAS FOSTER | a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The dish was created in 1951 by Paul Blangé, the chef at Brennan's Restaurant in New Orleans, Louisiana |
| SOPAIPILLAS | a fried pastry common throughout the American Southwest, it is generally served as a dessert with honey poured between its two layers. New Mexican cuisine typically serves them in place of bread, or filled with ingredients common to tacos and enchiladas |
| SHOOFLY PIE | also known as “make-do” pie, a molasses pie considered traditional in the mid-Atlantic states among the Pennsylvania Dutch |
| CARAMEL CORN | a combination of caramel and corn that dates back at least as far as the 1890s with the strong molasses flavor of Cracker Jack, an early version of which was introduced at the Chicago World's Fair in 1893 |
| HAUPIA & KULOLO | Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Kulolo is a Hawaiian dessert made primarily from mashed taro and either grated coconut meat or coconut milk |
| AKUTAQ | also known as Eskimo ice cream, is a common food in western Alaska, consisting of whipped fat mixed with berries, with optional additions such as fish and sugar |
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