How about another food trivia quiz?

Another repeat…

“It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability…There is nothing like a bowl of hot soup, it’s wisp of aromatic steam teasing the nostrils into quivering anticipation.”

Louis P. DeGouy, Chef at the Waldorf-Astoria Hotel for 30 years. ‘The Soup Book’ (1949)

1) Aloysia triphylla, or Lippia citriodora is an herb that originated in South America. It has long, narrow pointed leaves with a pleasant, sharp lemon scent and flavor, quite different than other lemon-scented herbs, it has been described as ‘lemon perfume.’ This herb was brought to Europe in the 17th or 18th century, and has been popular in France for many years. It is used to make tea, as a seasoning herb, and as a perfume and soap fragrance. It has recently become popular in the U.S.

Name that herb!

2) These small legumes of the pea family are grown for there seeds, which may be dried and used in soups and stews, and are also ground into a flour. The plant itself is used as fodder. It is most likely the oldest cultivated legume, and is believed to be native to southwestern Asia, perhaps northern Syria. Seeds have been found in Egyptian tombs dating from the 12 Dynasty (2400 B.C.), and there is also evidence of their cultivation as early as 6,000 B.C.

They are widely cultivated throughout Asia, parts of Europe and North Africa, and more than 5 million acres are grown worldwide (1990). They are a staple in much of the Middle East and India. They are rich in protein and carbohydrates, and are a good source of calcium, phosphorus, iron and B vitamins. They are found in various colors, white, green, red, yellow, brown, and orange. The Latin name is the origin for the name of a certain piece of glass.

Name that legume!

3) Roux, beurre manie, egg yolks with or without cream, cornstarch and arrowroot are all examples of what?

4) Although the name may sound German, this is an American cheese. It was created in 1882 (1892?) by Emil Frey, an apprentice cheesemaker in Monroe, New York. He named the cheese after a singing society, where the owner of the cheese factory had taken the first samples of the new cheese. It is a cow’s milk cheese, with an edible pale yellow crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma.

Name that cheese!

5) This is a moist, cake-like fragrant Swedish rye bread made with molasses (or brown sugar), and flavored with orange zest and fennel, caraway or anise. Frequently it is made with a combination of several types of rye flour from dark to light. Its sweet flavor and moist texture is sometimes enhanced with the addition of golden raisins.

Name that bread!

6) This member of the Sapindaceae family, which includes the Akee, Longan and Soapberry tree, is native to the low elevations of southern China, where it has been cultivated for over 2,000 years. It is now cultivated throughout most southern Asiatic countries, including India, Vietnam, Malaysia and the Philippines; they have been grown in the Caribbean since the 18th century, and were introduced to Hawaii, Florida and California in the late 19th century. The fruit are about 1 to 1 1/2 inches in diameter when fresh, and have a red brittle shell, with white translucent flesh and a single large seed. They are eaten fresh or dried, and are also available canned in syrup. The flesh is fragrant and sticky, sweet and juicy; the dried fruit has a smoky taste somewhat like a raisin. A versatile fruit, they are excellent in fruit salads, sweet and sour sauces, and dessert sauce. The may be used in stir fries, salads, poultry dishes, and even served over ice cream.

Name this “fruit”!

7) This black bean sauce enriched with minced pork and beaten eggs was created to be served with lobster.

Name that sauce!

8) This cookie was introduced in 1912. R.D. Blackmore, a British novelist, was the author of a popular book, and the cookie was named for the lead character.

Name that cookie!

9) What was Liberty Cabbage?

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ANSWERS

1) Lemon Verbena.

2) Lentils (Lens culinaris). The shape of the lentil, round, flat and convex, gives its name to the glass ‘lens’.

3) A liaison. A liaison is a thickening agent or binder, used in sauces, soups, stews, etc. The most common liaisons are roux, beurre manie, egg yolks with or without cream, cornstarch, and arrowroot.

4) Liederkranz, named for the Liederkranz Club.

5) Limpa.

6) Litchi, Lychee, Lichee (Litchi chinensis).

7) Lobster sauce, served with Lobster Cantonese.

8) The Lorna Doone shortbread cookie was introduced in 1912. No one, even at Nabisco, is quite sure of exactly how the name was chosen. All that can be said is that R.D. Blackmore, a British novelist, was the author of a popular book titled ‘Lorna Doone,’ the lead character, Lorna Doone of course, was of Scottish heritage, and shortbread was considered Scottish. Hence, a shortbread cookie named Lorna Doone.

9) Liberty Cabbage was the alternative name created during World War I, used to refer to Sauerkraut, to avoid using words from the enemies language. A hamburger was referred to as a ‘Liberty Sandwich,’ and German Measles were ‘Liberty Measles.’