Nerd Word Wednesday

wassail |ˈwäsəl, -ˌsāl|

noun

spiced ale or mulled wine drunk during celebrations for Twelfth Night and Christmas Eve.

The holidays are creeping up on us and it’s time to talk about wassail.  

Wassail is a very old drink that would be served on festive occasions.  Small sachets of sweet spices would be steeped with apples, wine and beer or ale.  It was a punch that would be served warm.  Traditionally, punches were made very strong, it was all about the booze.

Wether it’s wassail, egg nog, or a cup of hot cocoa, grab a drink because we’re officially entering the holidays.  

Sincerely, 

  Pedantic Foodie

Nerd Word Wednesday

confit |kôNˈfē|

noun

duck or other meat cooked slowly in its own fat.

ORIGIN French

We often define classic culinary techniques by the dishes we most commonly associate them with.  The term “confit” is a perfect example of one such misconception.  

When most of us hear “confit” we expect the word “duck” to follow it.  Though Duck Confit is indeed the most common confit preparation, it is by no means the only one. 

Confit refers to the method of cooking something in a braising-type manner in its own fat.  The dish is allowed to cook very slowly so that the fat renders, thereby flavoring the meat.  This process produces a very succulent and tender final dish.  

The confit technique is successful when applied to a variety of meats. 

Look beyond the duck, confit is its own wonder.  

Sincerely, 

  Pedantic Foodie

Nerd Word Wednesday

charcuterie |ˌSHärˈko͞otərē|

noun ( pl. charcuteries )

a selection of cold cooked meats 

• a store selling such meats.

ORIGIN French

You have probably admired these attractive platters on your Instagram feed.  Amongst the pictures of doughnuts and carved pumpkins come the simple and mouthwatering charcuterie platters.  

A charcuterie is a selection of meats or meat preparations, such as pate.  A charcuterie typically includes such offerings as cured meats, cured sausages, meat-based spreads and pate.  

Charcuterie is served as an appetizer, taking the place of the typical cheese course.  

In the U.S., the term charcuterie most often relates to the dish, but it may also refer to a shop that sells meats. 

At your next dinner party ditch the cheese platter and give charcuterie a try.  Happy Wednesday! 

Sincerely, 

Pedantic Foodie