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Kataifi (also kataif), thin strands
of vermicelli-like dough, used in Green and Middle Eastern
pastries and in some modern French preparations
Kaki: persimmon.
Kari: variant spelling of cary.
Kiev: deep-fried breast of chicken stuffed with herb
and garlic butter.
Kir: an aperitif made with crème de cassis (black
currant liqueur) and most commonly dry white wine, but
sometimes red wine.
Kir royal: a Kir made with Champagne.
Kirsch: eau-de-vie of wild black cherries.
Knepfla: Alsatian dumpling, sometimes fried.
Kougelhoph, hougelhof, kouglof, kugelhoph: sweet crown-shaped
yeast cake, with almonds and raisins; specialty of Alsace.
Kouigh-amann: sweet, buttery pastry from Brittany.
Kummel: caraway seed liqueur.
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