Doces de ovos

Doces de ovos is a sweet egg cream from Portuguese cuisine made with egg yolks and simple syrup. It is used as a filling for layered sponge cakes, and can be used as a sweet topping for ice creams and other desserts like Natas do Céu. The cream is made at very low temperatures or else in a bain marie because egg yolks tend to coagulate even at low temperatures.

Blue bird (cocktail)

The Blue bird is a gin or vodka cocktail with blue curacao. The Savoy Cocktail Book gives the recipe as gin with Angostura bitters and curacao. Another recipe from the Café Royal Cocktail Book (1937) uses vodka instead of gin, adding maraschino liquor

Sunflower (cocktail)

The Sunflower is a sour cocktail made with equal parts gin, elderflower, orange liquor like Cointreau and fresh lemon juice. It's served in a coupe glass that has been "rinsed" with absinthe. It is similar to the Corpse Reviver No. 2

White Cargo (cocktail)

The White Cargo is an ice cream cocktail made with vanilla ice cream and gin. Some versions include maraschino liquor, garnished with freshly grated nutmeg. Its creation is credited to Harry Craddock of The Savoy Hotel in a three ingredient version that

Dátiles rellenos

Dátiles rellenos are stuffed dates in Spanish cuisine. They can be made with different fillings and are often served as a sweet dish to accompany tea or coffee. Dátiles rellenos de almendras is made by filling dates with marzipan that has been colored

Cat's Eye (cocktail)

The Cat's Eye is a classic gin-based cocktail that appears in The Savoy Cocktail Book. It's made with lemonade, cointreau, vermouth and a splash of kirsch. The original recipe is intended for a 6 person batch. Another version of the drink is made with gin

Water Lily (cocktail)

The Water Lily is a cocktail made with gin, crème de violette, orange liquor such as triple sec or cointreau, and fresh lemon juice. It can be garnished with orange zest and served in a coupe glass

Gâteau de plomb

Gâteau de plomb was a style of 19th-century shortcake pastry made with butter, eggs and cream, similar to biscuit

Shucky beans

Shucky beans are dried green beans that have been preserved for winter consumption. It is one of the most common side dishes of old-fashioned Appalachian cuisine. The traditional method to prepare the shucky beans is with a needle and thread. The beans

Salsa de maní

Salsa de maní is a common table sauce in South American cuisine, associated with the cuisine of Ecuador. One way the peanut sauce is used in the local cuisine is to dress potatoes and llapingachos. It is also served with spondylus, a type of spiny oyster

Maloja, Switzerland

Maloja is a village in the Swiss canton of Grisons. It is part of the municipality of Bregaglia