A freshwater, non-oily relative of the cod, found in the great lakes of Canada and the United States..
A type of melon. It is small and spherical with a netted surface over a grey-beige skin. It has a small central cavity which is filled with a mesh of small seeds. The flesh is orange and has a refreshing flavour.
A semihard cheese made with cow's milk. The American version of cheddar may be anything from white to orange in colour, sharp to mild in flavour. Cheddar was never registered properly to protect its name so American Cheddar is variable and generally not a particularly good cheese, like the mass-prooduced 'Cheddars' available everywhere. None of them bear any relationship to a true, well-produced farmhouse or dairy Cheddar. Quantities are produced in Wisconsin, Vermont and New York State. It is said that 80% of all cheese consumed in North America is classified as 'cheddar', American cheese being the main contributor. Good for cooking.
One of the foods which I am delighted to say is confined to North America. It is the name given to many cheeses, many of which are processed. Also included are some which claim to be a type of cheddar, Monterey Jack, Golby or other cheese. It is inclined to be semihard rather than hard, and shiny. It is said that 80% of all cheese consumed in North America is classified as "cheddar", American cheese being the main culprit. Good for cooking. The processed types of American Cheese have emulsifiers added to increase the smoothness and pasteurised milk to increase the shelf-life. It is comforting to learn that 51% of the final product must be cheese.
A bush-like tree producing tart fruit used for pies and sauces.
A species of crab apple admired for its blossom.
Bearberry. A small, hard, red berry, rather similar to the cranberry, with a waxy coating and very tart flavour. It is produced on low growing vines in bogs in the north of North America and is used extensively in sauces with poultry.
Called crawfish in the southern United States, the small common crayfish of shallow freshwater environments such as rice fields, estuaries, ponds, lakes, rivers, bayous, or wetlands in southeastern North America is a popular delicacy especially along the Gulf Coast. Freshwater crayfish are crustaceans which resemble small lobsters, with most of the sweet meat in the tail and with red claws almost as large as their bodies. Like lobsters, they are mottled blue-black until they are cooked when they turn bright red. They breed in autumn (US: fall) and the best are those caught from mid-spring to mid-summer under proper growing conditions. They seek out unpolluted lakes and streams. Their presence in a dish may be indicated by Nantua as part of the description.
Land cress, as opposed to watercress. A dark, peppery leaf vegetable providing salad leaves in winter. It is similar to watercress in appearance, though a little lighter and more peppery in flavour.
Atlantic rock oyster. A variety of oyster up to 15 cm (6") in length found on the American side of the Atlantic. Unlike many oysters this is usually cooked, served on the half shell. This is because it is quite a fatty oyster, particularly when large, which is improved by cooking. All down the eastern seaboard the Atlantic oyster is called after the area in which it is found, e.g. the Long Island oyster, Chesapeake Bay oysters and so on. The best known is probably the bluepoint.
