Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later when the Crusades and then colonization spread its use. In the Indian subcontinent, the Middle East, and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugar and sugarcane were traded, making sugar available to Macedonia by 303 BC and China by AD 600. : 13 Sugarcane was grown and refined in India before 500 BC : 26 and was crystallized, making it easy to transport, by AD 500. ĭried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. German army officer Helmuth von Moltke whilst serving in the Ottoman Empire noted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes. Herodotus mentions that Persian meals featured many desserts, and were more varied in their sweet offerings than the main dishes. Sweets were fed to the gods in ancient Mesopotamia : 6 and ancient India : 16 and other ancient civilizations. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy. Sugar and desserts have a long history in India: by about 500 BC, people in India had developed the technology to produce sugar crystals. In certain parts of India, these are called mithai or sweets. History The spread of sugarcane from ancient India to the world Some Indian confectionery desserts from hundreds of varieties. The word "dessert" is most commonly used for this course in Australia, Canada, Ireland, New Zealand, and the United States, while it is one of several synonyms, including " pudding", " sweet" and " afters", in the United Kingdom and some other Commonwealth countries. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century, when " service à la française" (setting a variety of dishes on the table at the same time) was replaced with " service à la russe" (presenting a meal in multiple courses). In his book Sweet Invention: A History of Dessert (2011), Michael Krondl explains that it refers to the fact that dessert was served after the table had been cleared of other dishes. Its first known use in English was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, written by William Vaughan. The word "dessert" originated from the French word desservir, meaning "to clear the table". Some cultures sweeten foods that are more commonly savory to create desserts. Fruit is also commonly found in dessert courses, because of its naturally occurring sweetness. The term dessert can apply to many sweets, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. In some parts of the world there is no tradition of a dessert course to conclude a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. Let cool completely.Dessert is a course that concludes a meal. Bake until filling is browned, slightly puffed, and set, about 15-30 minutes. Remove from heat and whisk in butter, 1 piece at a time. Cook over medium-low heat, stirring constantly until thick enough to coat the back of a wooden spoon, about 7 minutes. Meanwhile, make the lemon curd: Whisk together eggs, egg yolks and sugar, in a medium saucepan. ![]() Bake for 15 minutes if individual tart shells or 30 minutes if one large one. Roll dough out and cut into 4 circles 1-inch larger than your tart pans or 12 inches if using a 10 inch tart pan. Wrap in plastic wrap and chill at least 30 minutes. Add vanilla extract and 2 tablespoons water and pulse until dough forms a ball. Add 6 tablespoons cold butter, pulsing until mixture looks like coarse meal. ![]() To prepare the crust, place 1 cup flour, 2 tablespoons sugar, 2 teaspoons lemon zest and a pinch of salt in a food processor or bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |