A cocktail consisting of 60 ml (2 fl oz) tequila, fresh orange juice to taste, 1 teaspoon sugar syrup, 1 slice orange. Stir. Serve on the rocks in an Old Fashioned or Collins glass, decorated with orange slice.
A sponge cake made with Grand Marnier, sandwiched together with crème pâtissière and candied fruit and decorated with marzipan.
Rump steak (US: sirloin steak). A fabricated cut of the beef primal short loin this is a boneless strip of loin from the eye of the rib with the fat and coarser meat removed. It provides tender meat with good flavour. It is known by many names, including ambassador steak, New York (strip) steak, Kansas City (strip) steak and boneless beef top loin steak, strip loin steak, Delmonico steak and so on. This is also described as a rib steak.
Ambergris. A greyish, waxy substance with a strong musky scent secreted in the intestine of sperm whale.
The amberjack is a large, round blue coloured fish with yellow streaks and markings found in the Mediterrean, tropical and sub-tropical waters and off the South Atlantic coast of North America. The amberjack does not gather in shoals and quality varies. This fish has lean flesh and may be either roasted, baked or grilled.
A cocktail consisting of sparkling wine, brandy, often apple brandy, and Cointreau or raspberry syrup, lemon juice with crushed ice, shaken together, strained into a glass which is then topped up with champagne. Possibly invented to celebrate the end of Prohibition at Arnaud's restaurant in New Orleans. It is also the food of the gods and a dessert with orange and coconut milk.
Ambrosia was the food of the gods. Always thought of as very sweet honey-like nectar, although the Greeks usually described it as solid. It is also an orange dessert from the southern United States, a cocktail and a rich egg custard.
Serviceberry mainly found in North America. A luminous purplish –red, berry-like pome which tastes similar, and looks akin, to cultivated blueberries, with a flower reminiscent of flowering dogwoods. It ripens in summer and the flavour can vary enormously from insipid to intense. One of the common names is 'shadbush', so-called because its flowering coincides with the 'shad-run'.
