Habanero chile - A dried chile; Havana-like; small orange or
red chiles from the Caribbean and Yucatan; originally from Havana, Cuba; they are
the hottest peppers in the world, about 40 times hotter than a jalapeno; they are
lantern shaped (resembling a tam or bonnet), pungent and fruity, with an apricot-like
aroma; has tones of coconut and papaya; other names include Scot's Bonnet or Scotch
Bonnet; jalapenos or serranos may be substituted.
Habichuelas rositas - [Spanish] red beans.
Habichuelas tiernas - [Spanish] string beans.
Haggis - [Scottish] a steamed pudding made of finely minced
sheep heart, lungs and liver.
Halbtrocken - [German] means half-dry in German. Term used in
reference to German wines with 9 to 18 grams of residual sugar per liter.
Half-and-Half - This combination of equal parts cream and milk
cannot be whipped, and has between ten and fifteen percent milk fat. Although it
can be substituted for cream in some recipes, it is mostly used on cereal and in
Halvah - Halvah is a unique natural delicacy that "goes with
everything" and is at the same time a perfect food supplement. It first appeared
in Northern Epirus, during the Byzantine period of Greek history, where renowned
halvah-makers used to live, and it soon became a favorite food of the various peoples
that lived in the eastern parts of the empire. Today, it is traditionally produced
in countries of the Middle East .
It is made from only two natural ingredients: up to 50-55% tahini (sesame seed
cream) and sweeteners. Tahini is made from sesame seeds, which have a high oil content
and are rich in calcium, iron, phosphorous, protein, niacin and lecithin. Halvah
contains all three groups from which humans obtain nutrients, i.e. carbohydrates
from the sugar, and proteins and vegetable fats from the tahini. It also contains
many B complex vitamins.
Halvah goes very nicely with breakfast meals. It provides energy and calories,
and is on its own - or with fresh bread - a tasty snack. It supplements lunch, especially
pulses and green salads. Also, halvah with a little ground cinnamon sprinkled over
it is a pleasant way to end one's evening wine. Halvah is also a tasty and healthful
mid-morning snack. In reality, it is a daily delicacy made of natural raw materials,
without animal fats, and it can even accompany - topped with ground cinnamon, honey,
lemon, or chopped walnuts - a glass of wine at a wine bar or pub.
Ham hock - Cut from the hog's lower leg, often smoked or cured.
Great in bean soups and other slow-cooked soups and stews, where they lend rich,
Hamburger - Ground meat, usually beef, shaped into large patties,
and sauteed, broiled or grilled. Also the ground meat used loose in other dishes.
Hanging - Suspending meat or game in a cool, dry place until
it is tender.
Hangtown fry - Gold rush-style fried oysters.
Hard sauce - A sweet white sauce made with butter, sugar and
lemon juice, chilled until thick, served as a dessert topping.
Hardtack - hard biscuit or bread made with flour and water only.
Haricot - A generic term for all New World beans, which includes
almost everything; kidney, pinto, navy, pea, Great Northern, anasazi, cannellini,
flageolets, appaloosa, and more.
Haricots vert - Very small and slender green bean [syn: haricot
vert, French bean]
Harina - [Spanish] flour; usually refers to wheat flour.
Harina de maiz - [Spanish] flour made from dried corn; cornmeal;
Masa Harina is the brand name of the product made by Quaker.
Harina de trito - [Spanish] wheat flour.
Harina enraizado - [Spanish] flour made from sprouted wheat;
also called panocha.
Harinilla; harinela - [Spanish] meal made of finely ground chicos;
can be used interchangeably with masa harina.
Harissa - [North African] a spice mixture used as both a condiment
and a seasoning. Harissa contains chiles which are ground with cumin, garlic, coriander,
and olive oil. It becomes a thick paste that is used as is in cooking or diluted
with oil or stock to be used as a condiment.
Hartshorn - a source of ammonia used in baking cookies or, as
"salt of hartshorn," as smelling salts. Once the word meant literally the ground
horn of a hart's (male deer's) antlers, but ammonium carbonate was later used as
a substitute, which also went by the name of "salt of hartshorn." it is available
in American pharmacies. It is also an old-time leavening agent, and is used occasionally
in making cookies. It is also the ingredient in some homemade pesticides.
Hasenpfeffer - [German]Rabbit stew.
Hash - From the French hatcher, which means "to chop,"
hash is a dish of chopped meat, usually roast beef or corned beef, combined with
vegetables and seasonings and saut ed until lightly browned. It is frequently served
with a sauce or gravy.
Hatch chiles - A fresh chile; close relative of the New Mexico
Haunch - Hindquarters; ham.
Hazelnut paste or hazelnut praline - roasted hazelnuts cooked
with sugar then ground to make a smooth sweet paste used to flavor butter cream
icings, puddings, ice cream, chocolates and fudge. Praline paste is usually made
with hazelnuts although it can also be made with almonds. - courtesy Love'n Bake.com
Hazelnuts - Also called filberts, hazelnuts are rich, sweet
nuts that are often ground or roasted in pastries, cookies, and other desserts.
Hearts of palm - Tender inner portion of a palm tree; eaten
as a vegetable or used as a garnish for salads; available only canned in the United
States, but is eaten fresh in Latin America.
Helado - [Spanish] ice cream.
Herba santa - [Spanish] holy herb; often labeled as hoja santa,
it contains licorice and sassafras flavors; has a broad, flat leaf; equal parts
fresh basil and tarragon may be substituted using about half as much by volume as
Herbaceous - A term used in describing the aroma of herbs in
the following wines: Sauvignon Blanc, Cabarnet Sauvignons, and Merlots.
Herbs - Culinary herbs, which are available fresh or dried,
include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage,
savory, tarragon and thyme. Used for their aromatic properties, flavor and texture.
Hermitage - A French appellation located in northern Rhone.
Its highly regarded red wines, made from Syrah grapes, and white wines, made from
Marsanne and Rousanne, are the epitome of a world class wine.
Hibachi - Small, portable charcoal grill.
Hibiscus blossoms - Also called sorrel blossoms, these make
a delicious iced tea. Find in Latin and Caribbean markets. Jamaica is the Spanish
name; the blossoms of this tropical plant provide a brilliant color and an intense
blackberry and dried cherry flavor to cocktails, marinades and vinaigrettes; Jamaica
is also a beverage made from this blossom.
Higado - [Spanish] liver.
High-altitude baking - At altitudes above 5,000 feet, batters
and doughs behave differently from the way they do at sea level. You may compensate
for the lower atmospheric pressure in several ways. Increase oven temperature by
25 degrees F. Shorten rising time for yeast doughs, letting your eye or the finger poking
method be your guide. In batters containing baking powder, reduce the baking powder
by 1/4 teaspoon for every teaspoon called for; do not change the amount of baking
soda. In batters containing beaten egg whites, underbeat the egg whites somewhat.
For more information about high-altitude cooking, consult the home economics department
of your state university.
Hijiki - A form of dried seaweed. Found in Japanese markets.
Hinojo - [Spanish] fennel.
Hock - A joint in the hind leg; British term for Rhine wines
derived from the German wine town of Hochhheim.
Hoe cakes - Corn cakes cooked on a hoe. Also known as johnny
cakes - pancakes made with cornmeal.
Hog side - Salt pork used in cooking and some baking; also called
Hoisin Sauce - A rich, dark, sweet barbecue sauce made of soy
beans and seasonings, used in Chinese cooking for marinades and basting. Hoisin
sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from
soybean flour, chiles, red beans, and many other spices. Sold in cans or jars. Store
tightly sealed, refrigerated. It is also known as Peking sauce.
Hoja santa - [Spanish] large leaf used in cooking in southern
Hojas - [Spanish] leaves.
Hojas de maiz - [Spanish] corn husks.
Hojas de platano - [Spanish] banana leaves.
Hollandaise Sauce - This is the most basic of the egg and oil
emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept
warm, as excessive heat will cause it to break. Because this is kept warm, it is
not safe to keep it for long periods of time and should never be reused from another
"Holy Trinity" of chiles - ancho, mulato and pasilla.
Homard - [French] Lobster.
Hominy - A traditional Native American food (also known as pozole
or posole), hominy is dried yellow or white field corn kernels that have been soaked
in slaked lime to remove their husks with the hull and germ removed. When ground,
hominy is called grits.; available canned, frozen or dried.
Homogenized - With fat broken down into such small particles
that it stays suspended in liquid, rather than rising to the top.
Honey - The original and all-natural sweetener. Honey is a sweet,
thick syrup produced by honey bees. Sold in the comb, as the extracted liquid, and
in solid and granular forms.
Hongos - [Spanish] mushrooms.
Horchata - [Spanish] beverage made with rice or melon.
Horn of Plenty Mushroom - This is a wild mushroom with a hollow,
funnel-shaped cap and is dark gray or black in color. Because of this, it also has
the name etrumpet of deathe. This mushroom is somewhat stringy, but has a robust
flavor and may be used to flavor sauces, soups, or any other mushroom preparation.
Hornos - [Spanish] outdoor ovens; beehive ovens.
Hors d'oeuvres - Savory, usually small, foods served before
or as an introduction to the main meal; appetizers.
Horseradish - Long, coarse-looking root whose intense heat nearly
vanishes during cooking. Fresh horseradish is simply grated; "prepared" horseradish
is combined with vinegar and sold in jars (red horseradish is colored with beet
juice). Used mostly as a condiment.
Hot Cross Buns - Sweet yeast buns with currants, slashed crosswise
before baking, then glazed as they come from the oven.
Hot Pepper Oil or Chili Oil - May be purchased in Oriental markets
and finer supermarkets.
Hot-pot - Mutton and vegetable stew.
Hotte - Grape picking basket worn on the backs of French grape
pickers. It is traditionally made of wood, but today can be found made of metal
Huachinango - [Spanish] red snapper.
Huauzoncle (guauzontle) - [Spanish] wild green with thin serrated
Huevo - [Spanish] egg.
Huevos - [Spanish] eggs
Huevos con tostaditos - [Spanish] eggs with tortilla chips;
Huevos rancheros - [Spanish] ranch-style eggs. A Mexican dish
of fried eggs served atop a tortilla and covered with a tomato sauce.
Huitlacoche - [Spanish] corn fungus delicacy; sleepy excrement
(Aztec); common in central Mexico; during the rainy season, a fungus develops between
the husks and the ripe kernels where the kernels will blacken, contort and swell
to form this musty fungus; valued for centuries in Mexico; has an earthy and distinct
taste finally similar to mushrooms or truffles; lends a black hue and resonant aroma
to stuffings for empanadas, tamales and quesadillas; makes distinctive sauces; usually
sold cut from the cob and frozen; needs cooking to release flavor and aroma; often
sauteed with roasted garlic and onions, and either fresh marjoram, oregano or epazote,
then simmered with a little water or stock; harvested during the rainy season, usually
late spring to early fall.
Hultres - [French] Oysters
Hull - To remove the outer covering, or pull out the stem (the
green calyx) and leafy top portion, of berries, especially strawberries.
Hummus - Thick Middle Eastern puree of mashed chickpeas seasoned
with tahini (sesame paste), garlic. lemon juice, and other varying spices. Great
dip and sandwich spread.
Hyssop - Any of various herbs belonging to the mint family with
aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds
intrigue to salads, fruit dishes, soups and stews. It is also used to flavor certain
liqueurs such as Chartreuse.