Cleopatra is a first early potato of Dutch origin. Suitable for either boiling or steaming.
A red variety of grape which arose spontaneously and was found in New York State in 1835. It is used in making red wines. It has the quality of being phylloxera resistant, leading to it being planted in the Italian Switzerland, Italy and Austria where it is used in Uhudler wines. It is now also grown in Brazil.
A name for Clinton, a red variety of grape which arose spontaneously and was found in New York State in 1835. It is used in making red wines. It has the quality of being phylloxera resistant, leading to it being planted in the Italian Switzerland, Italy and Austria where it is used in Uhudler wines. It is now also grown in Brazil.
A name for Lodgemore Nonpareil, a variety of yellow, russeted eating apple with red flushed blushed raised in Gloucestershire at Lodgemore in Stroud by Mr Cook around 1808 and then taken up by Mr Clissold who sold it as Clissold's Seedling. This late-season variety is harvested from early October in South-East England and is at its best from November to January.
Beef cut. Cut of meat from the neck. Relatively lean, usually cut up as stewing steak or stewing beef and sometimes minced (US: ground). Leaner than chuck or blade, but less tasty than shin. Most economical cut. It is good in stew, but must be well seasoned and cooked slowly.
A semisoft wheel of cow's milk cheese with a washed rind based on a cheese made by Cistercian monks.
Cream, usually from the milk of Jersey and Guernsey cows, heat treated so that it clots. It is astonishingly thick and smooth, with a distinctive golden crust. To be genuine, it must contain 55% butter fat. Some makers make clotted cream with much higher percentages. It is traditionally served with a scone and strawberry jam (US: jelly) to make the most perfect cream tea.
The cloudberry is a relation of the raspberry but with an amber colour and which grows wild in northern regions of Europe and North America. Cloudberries are seldom cultivated. They have a smoky flavour and are excellent for making jams (US: jellies) and preserves.
The cloud ear fungus is a type of edible jelly or wood ear fungus, that grows on dead wood, usually oak logs. This fungus is closely related to the Judas' ear fungus and, like those, are available fresh or dried. If fresh, they are slightly crunchy, grey in colour and have a bland flavour but take up the flavour of the foods with which they are cooked. They should not be fried as they explode, but should be stewed for at least an hour. If dried they are black and are broken into small pieces. They swell hugely when soaked. Dried mushrooms may also be ground to a powder, in which form it may be used to flavour soups and stocks. Unlike most mushrooms this can be found all year round. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
