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Culinary terms with Z

zabaglione - name - Italian dessert made by whisking egg yolks, Marsala wine and sugar together in a double boiler, or in a bowl over simmering water, so that the yolks cook and the mixture thickens becomig a light, foamy custard. Serve zabaglione straight away once done and try to prepare i just before serving. Sabayon or sabayon sauce is the French version of zabaglione.

zahtar - name - spice blend from the Middle East made of sesame seeds, sumac in powder and dried thyme. Typically used by sprinkling over meats and vegetables. It can also be used with oil as a spread for bread

zakuska - name - Russian hors d'oeuvres. Any variety of bite size food can be part of this dish, from blinis, Caviar, cheeses, savory pastries, anchovies, oysters, fish or seafood. The Russian version of Spanish tapas, Italian antipasto or Greek mezze.

Zante - name - small purple grape from Greek origin. Zante grapes are the preferred variety for currants as they are seedless and very swet.

zest - name - Colored, fragrant external skin of a citrus fruit, the part containing flavorful oils.Citrus zest adds flavor and aroma to both sweet and savory dishes. The white pithis bitter in flavor and not part of the zest.

zester - name - a special tool to remove the zest from citrus fruit. If you don't have one, use a paring knife.

Zimtsterne - A type of cinnamon and ginger stars very popular in Germany at Christmas time.

Zinfandel - name - red grape grown mainly in California, descendant from primitivo grapes brought from Puglia, Italy. The juicy zinfandel grapes produce fruity red wines that inherit their raspeberry flavor.

ziti - name - short pasta tubes.

zucchini - name, vegetable - a type of summer squash with thin, dark green skin. Zucchini is also known as baby marrow or courgette.

zungenwurst - name - German blood sausage. Eat as it comes, without cooking, or browned in bacon fat.

zwieback - name - German twice baked bread. The bread is baked, sliced and then baked again until crispy and dry. It is very easy to digest therefore served to young children and people with digestive problems. It is simlar to an English rusk, an Italian biscotti or a French biscuit.